This.video.is.awesome. It’s a remix to Jovanotti’s “Tutto l’amore che ho,” an Italian hit. It means “All the love I have.” While the song and beat are catchy enough, the video is insane. Insanely intriguing. And makes me wish I could shoot people with my fingers.
Helps you shop for V-Day
It’s Valentine’s Day. Thus, later this evening, you and your loved one will get together in a dimly lit room - with enough candles blazing that it borders on a fire hazard - you’ll stare deeply into each others’ eyes, order some overpriced, kitchy drinks or an expensive bottle of vino, and reach for that gift bag you’ve held hidden between your sweating feet for the last hour.
Within this bag is either the culmination of months of solid planning, preparation, saving funds and adeptly purchasing the perfect present….or some shit you tried to throw together at the last second and direly hope your lover won’t be able to tell you only spent 48 dollars and 48 minutes on this.
For those falling into the latter category, you’re prolly trolling the internet right now, searching for something that will adequately suffice. So allow me to give you a little help in this department, since I’m an excellent gift-giving-advisor. Particularly when it comes to what you shouldn’t be shelling out cash for. Ready? The full list appears after the jump.
Who knew that the advertising industry housed so many men of integrity? The ad above is by Bill Bernbach, a founder of Doyle Dane Bernbach and the Great Father of modern advertising. It was Bernbach who popularized the technique of counter-intuitive advertising. “Now I’m not talking about tricking people,” Bernbach said. “If you get attention by a trick, how can people like you for it? For instance, you are not right if, in your ad, you stand a man on his head just to get attention. But you are right to have him on his head to show how your product keeps things from falling out of his pockets.”
But what happens when everyone starts imitating the vanguard?
Tacoliatelle con Pesto di Frito (Fancy Beefy Crunch Burrito)
by Erik of Fancy Fast Food (with some assistance from Alexandra Jamieson)It’s been twenty whole months since we here in the Fancy Fast Food kitchen have fancified something from Taco Bell, and now that 2011 is well under way, we’re going to party like it’s 2009. We’re going to make another pasta dish out of burrito, this time with inspiration from a recipe we found on the internet for Tagliatelle with Corn Pesto — a recipe which “re-imagines” pesto sauce by substituting corn for basil. Well, we are going to “re-re-imagine” this corn pesto sauce by using corn chips instead of actual corn. Never mind the recent news reports that question Taco Bell’s beef; what’s more important is that they now put spicy Fritos in their latest burrito offering! Let’s head for the border…
Ingredients (from Taco Bell):
- 1 Beefy Crunch Burrito (combo with:)
- 2 crunchy beef tacos
- 1 fountain drink with blend of Sierra Mist, Mountain Dew, and Tropicana Fruit Punch
- packets of Border Salsa Verde sauce
- PLUS: whole organic basil leaves (for an extra touch of irony)
Before you leave the borders of Taco Bell, be sure you make your fountain drink look like the faux white wine you will be serving with your dish at the end. Pour in about three-quarters clear Sierra Mist and then squirt in some Mountain Dew. The color may be too florescent, so offset the hue’s intensity with a splash of red Tropicana Fruit Punch. Go back and forth with the Mountain Dew and fruit punch as needed. If the color doesn’t turn out just right by the time the cup is full, just pour it all out and start over (preferably without a stingy manager looking over).
Once you’re in your kitchen, unwrap the Beefy Crunch Burrito. You won’t really need the rice for this pasta dish, so discard it (or eat it away), and then put the rest of the filling — including those Flamin’ Hot Fritos — in a mixing bowl (minus half of the beef since you won’t need it all). Now that the tortilla is empty, rinse it in the sink and pat it dry with a paper towel.
Slice the tortilla in two and then crank each half through a pasta cutter with the broad noodle attachment. In the end, you’ll have perfectly formed faux tagliatelle pasta. Collect it all in a big mixing bowl.
Next, the sauce. Cut open 15-20 packets of the Border Salsa Verde, squeeze them into a small skillet, and warm it up over a low heat. Meanwhile, take the lettuce and cheese from the two tacos and chop them into smaller pieces. While you’re at it, you might as well chop up some of the corn taco shells so our re-re-imagined corn pesto is extra corny. Add all of this to the bowl with the burrito filling and mix well.
Fold in the Border Salsa Verde into the big mixing bowl with the pasta. Then add in the filling mixture. Toss the pasta in the added ingredients until it is smothered.
Finally, the plating. Don’t scoop the pasta out in one heap and transfer it onto a plate (it will look like a messy glop); instead, transfer the pasta to the plate one or two noodles at a time with a pair of tongs. Garnish with ironic basil leaves to give homage to the pesto gods, and serve with your fountain drink blend in a wine glass! Buon appetito!
Fancy Fast Food creator Erik Trinidad partnered up with vegan chef and cookbook author Alex Jamieson (Morgan Spurlock’s vegan girlfriend-turned-wife in Super Size Me) in this pilot episode of the Fancy Fast Food web series, produced by AOL Slashfood:
If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
Spaghetti and Meatball Cake
Chocolate cake covered in spaghetti icing, with Ferrero Roche meatballs smothered with raspberry sauce.
(submitted by Jordan Fallow)
