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This young feller, Daniele Barresi, is making a name for himself doing quick food sculptures. Though this particular one is a soap sculpture. BUT IT’S A CHICKEN. A friend of mine in art school used to do soap carving, so I have a warm spot. More soap.

Here’s some of the better food ones, on Bored Panda. Yes, despite the name “Daniele” it’s a he. And he bites his fingernails.

Unrelated note: I have just put into the oven the greatest meatloaf ever made — I suspect — and no-one will ever know. But me. AHAHAHAHA!


Comment from S. Weasel
Time: June 13, 2017, 10:36 pm

And check out Skandia Recluse’s redneck art.

Comment from Ric Fan
Time: June 13, 2017, 10:50 pm

I like where he lives. It’s beautiful and green. I thought it would be mostly desert.

When we were in grade school they wd make us get a large bar of Ivory Soap and we wd try to carve something. Mine were terrible. I always ended up with a dog. A terrier, I think. 🙂
I think people who can carve things out of wood or stone are amazing. I cant think in 3D. I would screw everything up.

Comment from Feynmangroupie
Time: June 13, 2017, 11:53 pm

Meatloaf is food of the gods. If done right. And by right, I mean to my taste. Meatloaf is definitely a personal taste thing. I distrust and fear other people’s definition of meatloaf because it isn’t how I grew up with it tasting. For some reason, I cannot seem to be reasonable about this particular food. I can take pleasure in other interpretations of recipes of most other food, but not meatloaf. It’s my red line in the sand.

Comment from Some Vegetable
Time: June 14, 2017, 12:30 am

Meatloaf is indeed a creation of art rather than science, and like so much art requires a light, deft hand. My experience is that most meatloaves (meatloafs?) are spoiled by the inability to resist “too much” of something. Too much catsup; too much Worcestershire, too much mustard, too many onions, too much cooking (note to mother-in-law Vegetable: meatloaf never crunches).

Reading this makes me realize that it’s been at least a year since I’ve had a good cold meatloaf sandwich – damn!

Comment from Gordon R. Durand
Time: June 14, 2017, 1:04 am

Fish Sauce. From the Asia Market. Don’t get carried away — a tablespoon will do.

Comment from Uncle Al
Time: June 14, 2017, 1:51 am

I like my meatloaf with a bit of sweet Italian sausage meat in the mix. When eating Italian sausage qua sausage I prefer the spicy hot ones, but that flavor doesn’t work in meatloaf.

When hearing about food sculpture, I can’t help but think of the scene in Close Encounters of the Third Kind with Dreyfuss and the mashed potatoes.

Comment from Ric Fan
Time: June 14, 2017, 2:50 am

Growing up I hated meatloaf. It was so blah. Now I love it. So many ways you can spice it up. And as noted, it tastes good cold, too.

Comment from Skandia Recluse
Time: June 14, 2017, 4:07 am

That is an amazing carving and an amazing photograph.

Thanks for the blog plug.

Comment from Rich Rostrom
Time: June 14, 2017, 6:32 am

Feynmangroupie @ June 13, 2017, 11:53 pm
Meatloaf is food of the gods. If done right…

In Robert Heinlein’s novel Job: A Comedy of Justice the narrator’s highest praise of a cook is the superlative excellence of the cook’s meatlof.

Comment from Niña
Time: June 14, 2017, 7:30 am

When I left home at 17 I vowed to never make meatloaf again. Didn’t like it then, don’t like it now.

Comment from Timbo
Time: June 14, 2017, 8:24 am

I fantasize about meatloaf, but like with most things, reality doesn’t measure up

Comment from durnedyankee
Time: June 14, 2017, 11:19 am

Meatloaf –
I inadvertently avoided it for over 10 years when, during our first months of marriage, I observed to Mrs. Durned that “we” ate a lot of meatloaf as kids and it wasn’t my favorite.
Ah, but not in Mrs. Durned’s house you see, THEY had meat that hadn’t been run through a grinder before it was cooked and served and meatloaf was considered a treat. Enough so that she will, even today, sample one at a new restaurant if it’s on the menu.

The, what I thought was, casual comment came flying back at me many years later when I mentioned that we never seemed to have meatloaf.

Pity really, those lost years, her mother’s recipe is fairly brilliant.

And I think that sounds like a good dinner suggestion for this evening as we’re outta brisket.
Thank you Dame Stoaty!

Comment from Ric Fan
Time: June 14, 2017, 2:49 pm

In late college when all of us had apts, we wd have dinners. Someone told me everybody liked coming to my place b/c I served real meat. Now, I’m not the greatest cook but no soy meatloaf in my kitchen. No way.

On a sad note, now we have to worry about stoaty & Uncle B burning up? Do you two have smoke alarms? An extinguisher? An escape plan? I’ve been in one serious fire and you cant believe how quickly the room can be filled with thick black smoke so you can find the door or window.

Comment from Some Vegetable
Time: June 14, 2017, 6:01 pm

” In his 1958 classic, 365 Ways to Cook Hamburger, along with hundreds of recipes for burgers, sauces, soups, meatballs, and casseroles, Doyne Nickerson offers no fewer than 70 recipes for meatloaf. 70! A different loaf every night for over two months! 10 loaves apiece for every man, woman, and child on the cast of Full House! (Another classic.) Amongst this litany are such colorful offerings as Chili Hot Top Meatloaf (it’s flipped upside down and glazed with Heinz Chili Sauce), Sunshine Meatloaf (that’d be a loaf topped with ketchup-filled peach halves), and two—count ’em, two—variations on Banana Meatloaf (one with green bananas mashed into the meat, the other topped with bacon and ripe banana).

Stoaty… uh, your recipe for meatloaf doesn’t include… catsup-filled peach halves…. does it???? 🙀

Comment from Deborah HH
Time: June 14, 2017, 6:03 pm

Prompted by S. Weasel’s post, I now have 2 lbs of hamburger thawing on the kitchen counter. I’ve been using a meatloaf recipe from The Kitchn for the past few years but I’m interested in other recipes—especially one for the “greatest meatloaf ever made.”

Comment from Ric Fan
Time: June 14, 2017, 8:24 pm

Meatloaf, mashed potatoes, string beans or maybe corn on the cob and a little fresh salsa for the meatloaf. nom nom nom

Comment from durnedyankee
Time: June 14, 2017, 8:32 pm

corn on the cob – another good idea.

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