Obviously staged but still funny. [via reddit]

My brother-in-law, who is a pharmacist, turned 40 a few weeks ago.  My sister had this cake custom made for the occasion.  It says:

MERWIN DRUG

Rx: Old2Day
#40 tabs

Take 1 daily to get you through next 40 years

Warning: If not taken daily, may cause temporary lapse of judgment and purchase of corvette!

So far, no purchase of a corvette has been made.

Previously on BC:
NES Controller Cake
Cake Wrecks
Optimus Prime Cake
Mario birthday cake
Nintendo! It's a cereal and a wedding cake?
Mac Mini Birthday Cake
iPhone Birthday Cake

Is bacon a suitable construction material for rockets? Probably not.

(Thanks, Sarah!)

Tory Hoke sings about the King of Thanksgiving Pies -- Pumpkin Pie. [via Boing Boing]

A blogger over at Luxirare writes:

After I’ve had a little view on one person’s blog, I move onto the next and the next. All different. All fast, all immediate gratification. Pies, they need to be the same. I want a couple of bites, and I want to be done with it. I want to pop open my bag when I’m hungry and taste a little sweetness. I don’t want commitment. I want to be promiscuous with my food. I want to eat pie, but I don’t want a whole slice- I want to try other flavors too, but for just a little, and move onto another. If I have one slice, I may have guilt hanging over me all day. I want little pies, yes, with more pie crust than filling. 50 calories or less, no guilt. Eating pie slices makes me feel fat. Lolipop-Pies, perhaps this would work. Rotating flavors. Grab and go. In and out. Blackberry, pumpkin, apple, banana…my favorites. You see I am very slutty about my food. Yes this post revolves around lollipop sticks.

I can appreciate the incredible detail that was put into making and packaging these pie pops.  I wish I had the same patience.  I would probably get through making two pops and say "F**k it!  I'm just going to make a whole pie."  Although I do not foresee myself making pie pops, I would gladly buy one... or 50. 

Link to gallery.

Previously on BC:
Insect Candy - Link
A candy bar that will make you sing - Link
Edible Business Cards - Link

This is actually a very clever demonstration on how to eat a chicken wing, especially if you want to get every bit of meat off of the bone.

Previously on BC:
Boiling the Perfect Egg - Link

I WANT TO GO TO GALCOS SODA POP STOP! Field trip!

John Nese is the proprietor of Galcos Soda Pop Stop in LA. His father ran it as a grocery store, and when the time came for John to take charge, he decided to convert it into the ultimate soda-lovers destination. About 500 pops line the shelves, sourced lovingly by John from around the world. John has made it his mission to keep small soda-makers afloat and help them find their consumers. Galcos also acts as a distributor for restaurants and bars along the West Coast, spreading the gospel of soda made with cane sugar (no high-fructose corn syrup if John can avoid it).

Link [via Mt Holly Mayor]

On October 5, 2009, Condé Nast announced that Gourmet (along with Cookie, Modern Bride and Elegant Bride) will close it doors due to a decline in ad pages. 

Eight-year employee Kevin Demaria put together an online photo journal called The Last Days of Gourmet:

October 5th, 2009 In shock and disbelief, using garbage pails for long exposures, I took these photos of the last days at Gourmet.  Although at times it was hard for me to shoot the common places in the offices at Gourmet, I knew I needed to document where I loved working for the last 8 years.  It was a unique opportunity to have worked with such amazingly talented people in such a friendly work environment.  Gourmet became my family and I will always look back proud to have been part of such an amazing magazine.

Having been a subscriber, I will thoroughly miss such a well put together magazine.

Related Links:
Condé Nast to Close Gourmet, Cookie and Modern Bride - Link [NYTimes]
Gourmet  official website - Link

J. Kenji Lopez-Alt of Good Eater wrote an interesting article on how to boil the perfect soft and hard boiled eggs. 

Nearly every basic cookbook offers conflicting techniques on how it should be done—start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on—but very few offer evidence as to why any one of these techniques should work any better than your average old wives' tale. Apparently, boiling is not...ahem...an eggs-act science.

At first you may think this is a rather lengthy article on something as simple as boiling an egg, but I guarantee you will find the science behind the perfect boiled egg quite fascinating.

Link

Feast your eyes on this Super Mario Kart inspired wedding cake created by Beth from Let Them Eat Cake in Costa Mesa, California.  This cake was inspired by a Mario wedding cake previously posted on BlogCadre.  Link [via Cake Wrecks]