Breakfast is the major meal and all food experts will tell you how important it is. Oliver Schwarzwald is German photographer who tried to make little photo-story about the most usual breakfast in different parts of the world. Here you can see a series of photos which were made by Oliver for the ‘Feld Homme’ magazine. Oliver tried to show us in a special way what breakfasts look like in most of homes across the world.

United Kingdom

Sweden

France

United States

Russia

International

I’ve seen a few of great sculptures made from butter but those are classiest I ever seen. Vipula Athukorale originally from Sri Lanka has collected his fame by creating amazing butter-sculptures all around the world.

You will be amazed with the precision of the details of his butter-sculptures. His concentration has to be so high he has to hold his breath while creating sculptures to avoid unwanted movements of his hands.

Despite the fact that his sculptures look like they are definitely going to melt soon, he claims that they are pretty heat-proof because of the special type of pastry margarine he uses as a material for his sculptures.

Image Credit via DailyMail.

Looks like a dream filled with all decorative cakes. The Cakeland in Oakland is literally for the sweet addicts. The place which is created to appear as the delicious collection of the tempting cakes all around is actually the artistic work that is articulately done to resemble these amazing collections of delicious cakes. It is simply about the cakes all over- whether the cakes placed on tables, mounted on walls or as hangings from the ceiling, or stacked on top of each other.

These Scott Hove’s cakes are everything one desire for but are not consumable. The good thing about them is that they can last long until the artist or the society wants them to be preserved, unlike the real cakes which are exhaustible. It is mainly because of the material these artificially flavored delicious cakes are made of viz. acrylic, wood and cardboard.

But in order to preserve them and their beauty accurately, some of these cakes are well-equipped with some sharp tools as defense to hold the cakes from getting melted. According to Hove, it can be called as the anti-cake making the beauty vulnerable and transitory and short-lived. Though it is an amazing place but Hove considers it to be a pilgrimage place away from the realistic problems of life while some consider it to be a kind of torture.

Via M S Hove.

Exquisite coffee art is a unique technique developed by a young artist from Tulsa where he achieves his incredible works of art by the use of coffee as her medium. By using coffee as the only art medium, the artist exhibits these exquisite talents in his divine works of art. The coffee art is the backstage pass into the world of bean selection, small batch coffee roasting and artisan quality brewing. He educates, advocates, inspires while at the same time giving a good dose of caffeine.

Exquisite Coffee Art forms an invaluable and indispensable reference source in coffee inspiration for all coffee aficionados and lovers of espressos, cappuccinos and lattes. Exquisite Coffee Art covers every aspect of making and choosing coffee from varying freshly-roasted Arabica beans to brewing to suit your taste. Exquisite Coffee Art also involves specialty coffee estates and flavor profiles, exquisite paintings of various cultures, crafts and arts. All thanks to Karen Eland for showing us this outstanding form of art.

A satisfying drink enjoyed throughout the world with many variations.

Vielle Bon Secours:

This tops the list of the world’s most expensive beer, costing around £500 (equivalent to around $1,000) per bottle or about £39 (equivalent to around $78) per pint. It can only be found in a bar called the Bierdrome in London.

Samuel Adams’ Utopias:

This beer is brewed by the Boston Beer Company, using the brand name of Samuel Adam’s Utopias, named after one of the founding fathers of the USA. This comes second in the list of the world’s most expensive beer which costs around $100 per bottle (24 oz) or about $67 per pint, sold in copper bottles resembling the copper brewing kettles which are used by brewers for hundreds of years.

The alcohol content is 25%, making it the strongest beer in the world (listed in the Guinness Book of Records). The process of making this beverage can take up to 12 years, giving it the unique and rich flavors. It is said that the production was limited to 8,000 bottles per year.

Tutankhamen Brew:

The recipe of this brew is prepared according to the recipe and brewing method discovered by a team of University of Cambridge archaeologists/Egyptologists in the Queen Nefertiti’s Temple of the Sun in Egypt. Whatever your choice, just be sure to keep the beer
chuggin’ to a reasonable level. Don’t end up in an alcohol rehab if you can avoid it .The brewery found in the corner of the said temple is believed to have been built by King Akhenaton who is King Tutankhamen’s father. This is also the place where King Akhenaton queen, Nefertiti worshiped.The archaeologists sought expert advice from Scottish and Newcastle Breweries, Edinburgh and the beer is brewed in the Cambridge laboratory, costing around $52 per bottle. The production is also limited and the edition is also numbered.

I love eggs, and not just because I love the way they taste. Of course, part of my eggophilia is also due to the fact that eggs are an affordable, high-quality protein, usually costing less than twenty cents apiece. Despite much publicized cholesterol warnings, more and more research is revealing the many health benefits of eating eggs — everything from strengthening muscles to improving brain function — with most research now showing that an egg or two a day is just fine for most people.

Plus, eggs have clever packaging. I hate paying for packaging, but when it comes to the uber-chic engineering marvel known as the eggshell, I don’t mind the cost. Madison Avenue marketing gurus or MIT engineering professors could never design packaging as cool and functional as the eggshell. If eggs didn’t come in their own shell we’d probably package them in some form of plastic, which might be recyclable, but would never have the multitude of reuses attributable to Mother Nature’s own packaging.

Take a crack at these eggshell reuses:

1. Compost for Naturally Fertilized Soil
Eggshells quickly decompose in the compost pile and add valuable calcium and other minerals to the soil in the process.

2. Nontoxic Pest Control in the Garden
Scatter crushed eggshell around your plants and flowers to help deter plant-eating slugs, snails and cutworms without using eco-unfriendly pesticides. Also, deer hate the smell of eggs, so scattering eggshells around the flowerbed will help keep Bambi away from your begonias.

3. Less Bitter Coffee
Add an eggshell to the coffee in the filter, and your morning coffee will be less bitter. The spent coffee grounds, eggshell and bio-degradable filter are then conveniently ready for the compost pile.

4. Splendid Seedling Starters
Fill biodegradable eggshell halves with potting soil instead of using peat pots to start seedlings for the garden. And an egg carton on the windowsill is the perfect way to start a dozen tomato seedlings in shells before transplanting to the garden in the spring.

5. Eco-friendly Household Abrasive
Shake crushed eggshells and a little soapy water to scour hard-to-clean items like thermoses and vases. Crushed eggshells can also be used as a nontoxic abrasive on pots and pans.

6. Eggy, Crafty Projects
“Blow out” the inside of a raw egg and paint/decorate the hollow shell to make your Faberge eggs or other craft projects. Pieces of egg shell (plain or dyed) are also used in mosaic art projects.

7. Clever Jello and Chocolate Molds
Carefully fill “blown out” eggshells (above) with jello or chocolate to make unique egg-shaped treats; peel away the eggshell mold before serving, or serve as is and let your guests discover the surprise inside.

8. Natural Drain Cleaner
Keep a couple of crushed eggshells in your kitchen sink strainer at all times. They trap additional solids and they gradually break up and help to naturally clean your pipes on their way down the drain.

9. Membrane Home Remedies
The super-thin membrane inside the eggshell has long been used as a home remedy for a wide range of ailments, from healing cuts to treating ingrown toenails.

10. Treat Skin Irritations
Dissolve an eggshell in a small jar of apple cider vinegar (takes about two days) and use the mixture to treat minor skin irritations and itchy skin.

11. Egg on Your Face
Pulverize dried egg shells with a mortar and pestle, then whisk the powder in with an egg white and use for a healthful, skin-tightening facial. Allow the face mask to dry before rinsing it off.

12. The Fuel of Tomorrow?
Just when your brain was totally fried by all my ingenious reuses for eggshells, researchers at Ohio State University recently discovered that eggshells might be the key to producing affordable hydrogen fuel. I’ve heard of walking on eggshells, but maybe some day we’ll be driving on them too.

Fugu is the Japanese word for pufferfish and is also a Japanese dish prepared from the meat of pufferfish (normally species of Takifugu, Lagocephalus, or Sphoeroides) or porcupinefish of the genus Diodon. Because pufferfish is lethally poisonous if prepared incorrectly, fugu has become one of the most celebrated and notorious dishes in Japanese cuisine.

Fugu contains lethal amounts of the poison tetrodotoxin in the organs, especially the liver and ovaries, and also the skin. The poison, a sodium channel blocker, paralyzes the muscles while the victim stays fully conscious, and eventually dies from asphyxiation. Currently, there is no known antidote, and the standard medical approach is to try to support the respiratory and circulatory system until the poison wears off.

As of 2008, advances in fugu research and farming have allowed some farmers to mass produce non-toxic fugu. Researchers surmised that fugu’s tetrodotoxin came from eating other animals that had the tetrodotoxin-laden bacteria, and developed immunity over time. Many farmers now are producing ‘poison-free’ fugu by keeping the fugu away from tetrodotoxin-laden bacteria. Utsuki, a town in Oita, became famous for selling non-poisonous fugu. No one has been poisoned eating it.

Fugu has been consumed in Japan for centuries, although its historic origins are unclear. Bones of fugu have been found in several shell mounds called kaizuka in J?mon period that date back more than 2,300 years. The Tokugawa shogunate (1603–1868) prohibited the consumption of fugu in Edo and its area of influence, yet it became common again as the power of the shogunate weakened. In Western regions of Japan, where the influence of the government was weaker and fugu was easier to get, various cooking methods were developed to safely eat these fish. During the Meiji Era (1867–1912), fugu was again banned in many areas of Japan. Fugu is also the only delicacy officially forbidden to the Emperor of Japan, for his own safety.