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Stick-to-it-iveness

If only great ideas could stick like these do.

We’ve had magnetic knife rails for some time, but not for the key utensils that we pull out of a drawer after we’re done all our slicing and dicing. Once we’ve done our basic prep and we’re ready to head to the stove, we reach for the spoon, fork and spatula.

Here they are, and like none other.

This gorgeous beech set comes from Slovenia, which has a storied tradition of woodworking that the makers of this set would like to revive. They’re produced and designed by Leis, a Slovenian company that follows a sustainable, fair-trade business model that they like to keep local. Harvesting, design and manufacturing were conducted in a 30 km radius.

See more here.

 

 

 

 

 

 

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Some lucky Londoner gets up every morning to make coffee in this minimal, clean design kitchen. Backed by white-painted bricks in front of a farmhouse sink and its striking faux-oldtimey hardware, those lucky Londoners are cooking eggs and who knows what else on a stunning AGA stove, prepping their food on marble counters, fishing into repurposed wooden-fronted drawers and standing on an understated floor of wooden slats in a herringbone design.

And I am standing there with them. Let no beautiful kitchen escape my dreamy place in it.

via

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To beloved creatives everywhere, especially those who make magic for food companies — my peeps.  The rest of them are lined up here …

Read more…

design-fetish-facebook-like-button-oven-mitt

Not to put too fine a point on it.

via

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How to get a client to go for your most adventurous design

When Melbourne’s Prahan Hotel was ready for expansion, they went back to Techné, a local architectural firm they’d worked with before and with whom they had a lot of trust equity.

The hotel’s creative brief called for a design that was more conventional than not, but something no other Australian pub had.

“We actually expected [them] to go with the most adventurous idea,” says project architect Justin Northrup.

Cue the mega-tonne standard drainage pipes … Read more…

sharpie Easter eggs

A nice change from spring pastels. Black and white is my favourite colour.

via Design Fetish

eggyolk brooch

An homage to breakfast

A bacon scarf, hand-felted and pinned with an egg-yolk brooch.  Read more…

Devour_03When a photographer is looking at it, upside down, namely Norway’s Christopher Jonassen.

More magic ..

Read more…

dubonet

Brain Pickings is celebrating the life and work of graphic artist A. M. Cassandre, who was born today in 1901. Cassandre created this iconic ad above when he was 31. More about his life and tragic death are unwrapped here.

 


You won’t need 3D glasses for these

Being in plain view is what these cookies want to do most.

Maybe those adorable two Robin Hood kids, with their calendar baking days, could get a set of these…. Read more…

The famed Acme Company, subsidiary of the Looney Tunes Group. Talk about brand diversification.

via

If you want to make an omelette, you have to break some eggs.

What keeps this bromide from being a full-blown cliché is the suck-it-up attitude that says: to have something of value, you have to give something up.

You have to break through.

The task is deceptively easy. The way eggs pretend to be fragile.

It actually takes 52 pounds of pressure to break an egg vertically, and 92 pounds to break them horizontally. And when you tap one against another, only one will crack, as if some built-in preservation system is at play.

Eggs are smart…. Read more…

A little something for hipster foodie table

I wish I could heart this decanter set.

On the surface, it’s got all the right stuff. It’s beautiful, clever, striking and evocative. But it’s also skeevy.

I definitely don’t want it sitting on my dining-room table, making my guests think about blood while they’re eating dinner, because that’s what’ll come to mind. That’s the whole point of the design.… Read more…

 

 

Novel ways of looking at salt. Part 2*

Cooking aside, Japanese culture is strong on rituals using salt.

Restaurateurs pour salt into cone-shaped piles at their front entrance to attract customers and to keep evil energy out.

Sumo wrestlers perform pre-match salt ceremonies, often with dramatic sprays in the air of the white stuff, to ward off opposing negative elements and to bring on a victory…. Read more…

 

How It’s Done or henceforth HID

Introducing this regular new feature, the food world’s equivalent to best practices in producing the final product, when a food presentation displays beautiful work  in technical execution or great ideas,  and when overall it evoke desire in the viewer.

The jam is the star here: a high concentration of flavour freshened up with some fresh fruit to finish.

I know, if only we could cyber-taste or even smell.

Maybe that’s in the works somewhere.

Let’s wish for it hope.

via No Perfect Day for Banana Fish

I’m guessing he’d wished he’d made them. These are the work of Campbell Soup itself, celebrating the 50th anniversary of Andy Warhol’s 32 cans of soup piece. Very 21st century.

via Still Life

A mighty macro

This is not a close-up of ice cubes in a rock glass about to be splashed with vodka, nor some walls in an ice hotel. This is a crystal of table salt, magnified 45 times, which oddly doesn’t seem like a lot when you stop to consider the size of a grain of salt. Read more…

 

The client made it super simple

The brief read,

Our product is strange and unique.

We want to make this clear.

Mission accomplished.

These crazy gorgeous candies come with a double-reveal. The first reveal is some peekaboo packaging [below] with the “pebble” story [they look so real, birds are drawn to them; as if]. The second reveal is the sumptuous dissection above…. Read more…

The eternal pulling power of the tromp d’oeil.

More sculptures by Nancy Fouts here.

Curious how many involve food.

Dave and Dave made some babies. It took them nine months. They called them Joulies. Here are a couple of Joulies doing what they do best: keeping hot beverages at 140ºF.

some joule devices floating on the bottom of the cup

Here’s how Joulies work:

Their stainless steel exterior holds a liquid that absorbs the heat from your just-poured, too-hot-to-drink coffee, until it reaches 140ºF. Then, as your coffee starts to cool down, the Joulies release their stored energy to keep your coffee hot. Which explains why the Daves named their babies after James Prescott Joule, the 19th century physicist whose work led to the discovery of the first law of thermodynamics.

Smarties in their own right

Dave Petrillo [lovingly holding Joulies above] and Dave Jackson are both mechanical engineers. They were motivated to make Joulies because they were fed up with having only that small window of opportunity to enjoy their coffee at the right temperature.

Coffee always seems to start out too hot and then quickly gets too cold, leaving you feeling you’ve missed the boat, coffee-temperature-flavour-wise. Speaking for myself, temperature is the most important flavour element in my coffee, which is why this story dug into me so deep.

Getting down to business

The Daves made the first 100 Joulies themselves. “It took about a couple of hours each,” one of them said in this video they made for Kickstarter, a site for startups to pitch ideas and crowd-source funding.

The Joulie Daddies asked for $9,500 — to match their half of the first mechanized run  — and offered pre-orders to individuals and coffee shops. But Kickstarter is such a great platform, and the Joulies are such a great idea, that the Daves came away with over 32 times that amount and 8,000 pre-orders. Read more…