A Cupcake ATM

There's a new trend that New Yorkers are just gobbling up- the ATM that spits out cupcakes.It's a new twist on a kind of old concept, the vending machine.The difference is that the goods are freshly baked and have a constant demand. The store selling them is Sprinkles.It's mostly a California based coany with branches in LA and La Jolla.It expanded to sweets loving Manhattan where it's now a staple.It sells all sorts of flavors,and even has flavors of the month.Sprinkles also serves cookies and ice-cream although there's no talk of having an ice cream dispenser alongside the cupcake one.Cupcake lovers pay a whopping $4.25 for each cake(to be honest, there are over sized so you do get your money's worth)as they select their favorite Sprinkles offers such diverse types as banana and cinnamon sugar along with the usual, chocolate, vanilla and red velvet.There are even unsweetened ones for dogs, costing the same amount as the human treats. If this catches on, then there maybe more " food" ATMs.Imagine a pizza one that can give us piping hot slices along with whole pies to go.This could work for city branches of any fast food joint.Instead of waiting on line, you just press buttons on a menu,drop in your money or slide your credit card and voilà a burger, soda and fries.It could also work for delis too, alleviating those long lunch lines.The ATM concept would be great for ice cream parlors, especially for those wanting pre made sundaes and dishes.People could just go up and get a homemade bar or Eskimo sandwich.It's surprising that Starbucks hasn't run with this idea.It would make ordering a latte or chai tea much easier in big cities and malls. Despite the idea's cuteness,Sprinkles does have a good idea. Having food ATms outside the stores reduce long lines and increases profits.It also boosts a product's popularity and gives it new fans.

A Sunday Full Of Food

 Foodies  should rejoice. The New York Times Sunday Magazine is another issue dedicated to food and cooking. However it's not exactly a typical magazine chock full of recipes and tips. There are some interesting and thoughtful articles dedicated to food around the world.

Spoiler alert - don't read if you want to be surprised tomorrow morning.

The magazine section is a gamut of all sorts of contributions. One that stood out is the piece written by Times food writer Mark Bittman. He researched the new wave of American fast food - vegan and actually healthy. There are some upcoming fast food joints that are going to be offering tasty and quick meals. There is going to be a vegan cheese burgers made with soy and served on a bed of kale at Veggie Grill. This chain is going to rival Burger King and Mickety D's for flavor, price and outweigh it in nutrition and healthiness.Mr Bittman also  explores an all natural version of Applebee's called LYFE(with this Mr.Bittman also offers healthy recipes for bean burgers, sweet potato fries and shakes)

Other interesting and foodie centered articles revolve around the Black Forest village of  Bairersbronn, written by Nicholas Kulish.It stands out because its'restaurant in the Hotel Bareiss has the rarefied distinction of earning seven Michilin stars. It reflects the Nouvelle German cuisine that is way different that the usual heavy comfort food fare of the region.Although traditional Black Forest food is pure heaven this restaurant creates a lighter, airier fare. Another article worth reading is the one by Marnie Hanel that deals with meat sharing in Portland, Oregon. People go in and share whole carcasses of cows and pigs  to get the ultimate in farm directly to the table dining.

Tomorrow's Sunday Times Magazine is a definite must read. Pick it up and enjoy the variety of thoughtful and provocative pieces that will make any foodie drool. It's on the same high entertainment level as their crossword puzzle!

The Economy of Time

I've been cooking a lot lately. Unfortunately it's simple stuff with a few steps as opposed to more elaborate fare. I would like to create fancy dinners followed by elaborate desserts however I literally have zero time to do this. I wish I could make different and gourmet dishes but let's face it there is no time to do so.

I'm sure I'm not the only one who has this problem. There has to be foodies out there who work a full day and then go home to a crateload of chores. Where is there time to prepare? To core and peel? To puree and mash?. It basically boils down to fast food, deli food and anything pan fried. I only have half an hour to cook and serve. That's it. The rest of the day is devoted to housework and laundry. Once in a while there is the escape of shopping . I can't even devote my evenings to cooking because my work never ends. Luckily the grocery stores have excellent fresh baked products so that takes care of the sweets department.

I wish I had more time to create good , healthy scratch meals. They do taste better and are much more healthier than any of the prepared stuff.Unfortunately they are time intensive and that I don't have the time for.