Styledbyme is switching content.
I made Styledby.me for food styling images and photography styling in general. I will be moving these posts to the sparklebot posterous and then using this as a creative space. Keep watching.
Styledby.me
My quest to become a (food) stylist
McDonald's Japan Big America Burgers are Back “4” 2012!
If you loved McDonald's Japan's quartet of “Big America” burgers last year and the year before, well get out the napkins and the antacid because they're baaaack! This year's fast food final four kicks off with the Grand Canyon Burger, followed by three more homeland hamburger homages filling out the first quarter – not to mention your waistline.
McDonald's Japan has a long history of innovation that has boosted the multinational fast food colossus into a Japanese market leader. Special seasonal menus, unusual branding experiments and of course, the popular Big America burgers have kept the company in the public eye – and mouth.
It hasn't always been smooth sailing for McD in J, however, and the recent return of Wendy's adds more pressure to be hip, trendy and above all tasty. Are McDonald's Japan execs feeling some hot & juicy breath on the backs of their necks? No need to wait for it, just roll out four new Big America burgers!
The “Big America” concept began in 2010 with four American-themed hamburgers topped with regional garnishes meant to evoke the U S of A's hot spots... from a Japanese perspective. The burgers were back in 2011 and now, with eight iconic regions under their (and our) belts, Big America is back. Is three times the charm for McDonald's Japan?
The first new Big America burger hit store grills in December of 2011 and will be served through January 4th, 2012. The Grand Canyon Burger (top) offers a quarter-pound beef patty with “steak filling,” cooked egg, cheddar and mozzarella cheese, crispy onions, steak sauce (with soy and "smoked" flavors) and an extra middle bun.
By the end of January the Las Vegas Burger makes its debut. This time the burger is topped with a spicy sauteed sliced beef & onion “salsa”, drizzled with special cream cheese sauce.February's blahs will be banished by the Broadway Burger, which features a quarter-pound beef burger topped with fresh vegetables, pastrami bacon, mustard sauce and cream cheese sauce. What, no Wall Street Burger? I'm assuming that's because the burger would be bear, er, bare.
Last but not least, March roars in like a lion – the MGM lion, since the last in this series of specialty burgers is the Beverly Hills Burger! McDonald's Japan tops this quintessentially Californian concoction with lettuce, onions, avocado sauce and Caesar salad sauce. I'd like to thank the Academy... for extra napkins!
Let's enjoy McDonald's Japan's new Big America burgers while they last. They just might be the best-tasting things on the menu... if the queasiness-inducing “TunaMuffin” is any indication. (via Business Insider and Eataku)
via inventorspot.com
Julia Child, beef bourguignon - YouTube
via youtube.com
Chefs Say Variety Meats, Or Offal, Aren't Just For Halloween : (a pig ear terrine?!?)
via npr.org
20 French Desserts-My plans for this weekend include eating & drinking something French.
20 French Desserts
From fruit tarts and clafoutis to a teetering croquembouche, French desserts have an elegance all their own. Here are 20 of our favorites.
via saveur.com
Perfect for me: Onigiri box
via casabento.com
Inspired by the Japanese takeaway shop in the skyway, I have been making eating onigiri for the past couple weeks. Saturday I went to United Noodles to pick up some pickles and other fillings. Each onigiri is mold-formed then pan roasted with yaki-miso paste. They are pretty delicious and very portable. I recently brought a batch to the beer fest and had some yummy snacks to keep me sated.
School Lunch From Around the World
Cooking Showdown (Dotch!) Ochazuke vs. Onigiri, 1/5
Check out this video on YouTube:
Cheers, Margarita
Cheers, Margarita
Haw Flakes, favorite candy from childhood!
Cheers,
Margarita
Making Ratatouille
I mixed the recipes of Confit Biyaldi & Ratatouille and cheated with some jarred pasta sauce.
My ingredients- serves 2 -3 people.
1 of each: green zucchini, one yellow zucchini and chinese eggplant- keep the colors separate.
1/2 an onion- caramelize this as you are slicing all the veggies above.
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In a baking dish, cover the bottom with the pasta sauce and then layer the caramelized onions over it.
Now carefully arrange the sliced veggies as shown above. I didn't have red bell pepper or red romas to add to the festive mix, but it tuned out just as I remembered my first taste of ratatouille to be.
After you have comepleted the first layer, add the remaining sauce over it, then repeat the veggie layering process.
Now cover this with parchment or some foil and bake for 45min at 375 degrees.
If you have left over veggies like we did, make another smaller ratatouille- I did in a souffle dish and covered the top with fresh mozzarella- a half an inch thick layer of it! This bakes and browns and turns into an amazing crusty cheesy treat- seriously the best part. Please- try this at home!
