Comments on: A smokin' good time!

A smokin' good time!

Kat Allison — Sun, 18 Apr 2004 06:12:46 -0800

The Museum of Burnt Food. Celebrating the art of culinary disaster since the late 1980s.

By: interrobang

interrobang — Sun, 18 Apr 2004 22:44:47 -0800

I don't really have anything to say about this - aside from the fact that it's kind of interesting - but I think it's really sad that no one had anything to say about this. Sorry, Kat Allison.

By: jb

jb — Mon, 19 Apr 2004 00:01:45 -0800

It was very neat - I wondered if there was a physical museum, or whether this was simply an archive of photographs. Burnt food would present a real challenge to the conservators.

By: verstegan

verstegan — Mon, 19 Apr 2004 02:08:34 -0800

This reminds me of Glen Baxter's series of drawings, "Great Culinary Disasters of our Time": "Filets de Caneton au Cherry Marnier (pour 2 personnes), Newport Pagnell 2/3/73" (two men seated at restaurant table, staring glumly at large mound of food), "Stewed Figs American Style, Antwerp, November 3 1974" (gigantic explosion, shards of crockery hurled into air), "Cauliflower Polonaise, New Cross, South London, September 23 1976" (shabby-genteel family grappling with large piece of chewing-gum). Alas, no images on the Internet, but they are collected in his book Atlas.

By: jennyb

jennyb — Mon, 19 Apr 2004 09:26:16 -0800

The thrice baked potato is my favorite. I had a similar exhibit I could have submitted called "Forgotten Plate of Corn Cobs" which came about in 1998 when, attempting to make room on the one square foot of counter space in my unbelievably tiny kitchen for a buffet-style meal for six, I stuck a plate of corn cobs in the oven to get them out of the way and forgot about them until many months later when I heated up the oven for some rare moment of baking only to discover, through the billowing smoke, that months-old corn cobs should be reheated on lower temperatures.

By: stupidsexyFlanders

stupidsexyFlanders — Tue, 20 Apr 2004 10:59:48 -0800

I LOVED this link. I actually bookmarked it so it wouldn't get lost. Thanks, Kat Alllison.

By: Vidiot

Vidiot — Tue, 20 Apr 2004 12:09:00 -0800

[this is good]