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Introducing the iHam
I like to think that I keep abreast of new technology. After all, I've got an iPhone, use iPhoto, and iTunes; however, I am ashamed to say that I do not have an iHam (or iJam if you're in Spain).
In what is clearly a spoof of the Apple iLife, the iHam 5Js promises to revolutionize the world of design and entertainment.
Messy Tablecloth: Love It or Hate It?
This morning, a friend of mine sent me the link to this Messy tablecloth by Polish group AZE design. The plain white tablecloth is embroidered with outlines of plates, cutlery, a cheese board, serving spoons, and more. I think it would be fun to try and put dishes in the right place — except for maybe that spilled wine glass — but I don't know if I'd actually use it as my main tablecloth.
An Exhausting Way to Cook a Burger
Would you like a nice charbroiled burger? Oh wait, did I say charbroiled, I meant Car-broiled. That's right, I said car.
Have Your Food and Sit On It Too?
Conceptual designer Adrian Rovero has come up with a new line of pasta called Sedie. At first glance you're reminded of old-school Campbell's alphabet soup, or maybe even slightly more grown-up, wagon wheels. However, upon closer inspection you'll see that they're actually little chairs!
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Keep Your Beverages Warm
Oh those industrial designers always seem to impress me... This time it's the portable beverage heater designed by Seungheon Lee. The molded plastic, single-use device is clipped to the side of a mug and creates heat via fuel cells.
Super Sleek Tea Infuser/Stirrer
My gal geeksugar tipped me off to this super sleek redefined tea bag. The Teastick/Stirrer, designed by Lee Yun Qin functions as a tea bag that hangs to the side of a mug (no more fishing the tea bag out of your mug), as well as a stirrer to easily stir the tea. The simplicity of the form makes me wonder, why hasn't anyone else thought of this before?Taste Test: Domino's Bread Bowl Pastas
The world of fast food is certainly quick paced, so the second Domino's begun advertising five flavors of pasta housed in a bread bowl, it seemed everybody was buzzing about it. When Party and I first got word of these monsters, we were simultaneously shocked (who came up with the concept?), appalled, and eager to try them. Yesterday turned out to be the Domino's day of reckoning — to find out how the bowls stood up to their shock value, read more
Literal Fruit Juice Packaging: Love It or Hate It?
Japanese industrial designer Naoto Fukasawa has designed fruit juice packaging that literally illustrates what fruit the juice came from. Not only is it a contemporary concept, but it's also a nice reminder of where fruit juice is actually derived. How do you feel about the designs?
Custom Blends: Frozen Yogurt's Newest Trend?
If the new pomegranate flavors from Pinkberry and Red Mango don't do it for you, consider this: what if you had an endless number of flavors to choose from?
High-tech blending processes may be the next big wave in the frozen-yogurt trend. That's what I discovered when I visited the San Francisco outpost of Yogen Früz, a fro-yo chain with a high-tech yogurt concept.
Jean-Georges Creating "the Applebee's of Haute Cuisine"
Famed chef and restaurateur Jean-Georges Vongerichten is up for one of this year's most prestigious James Beard Awards, but that's hardly the biggest thing on his mind. Fortune profiles the New York chef and his aggressive plans to open 50 new restaurants in the next five years.
Vongerichten, who already has 24 restaurants under his belt, has created a joint venture, Culinary Concepts by Jean-Georges, with Starwood Hotels and Catterton Partners, a private equity firm credited with turning P.F.
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