The spring season of design events is sometimes a lot to ingest. That's why exhibitioners Ryosuke Fukusada and Rui Pereira whipped up some furniture-shaped cakes for the weary throngs of press and public currently parading through Milan. The cakes are based on traditional Japanese and Portugese recipes.
In other news, DC doesn't want taller buildings and 1 in 4 people on Pinterest are purchasing. See the headlines after the jump.
• Amuse-Bouche Furniture | Architizer
• Critics Look Down on Idea of a Taller Washington | DCist
• Pinterest Not Only for Window Shoppers, Over 1 in 4 Buy | PR Newswire
(Image: Ryosuke Fukusada and Rui Pereira via Architizer)
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That's nothin'... My waffle iron makes EXPEDIT units.
SPLOMO... WHAT?!? Oh, wait... :)
I like the cake furniture.
How does it not stick? I bought a pizzelle iron 2ndhand because it makes 4 small instead of 2 big and it sticks. [sad face]
Yonella, first thing is oil and preheat the iron, or put more oil in the batter, or both. Real vegetable oil (peanut is good) is a far better choice than non-stick sprays, which can leave behind a sticky residue.
If you're still having trouble, you could try to season the cooking plates if they are not nonstick/teflon coated. Just as you would do for cast iron, just oil it well then heat it up and let it stay warm for a while. After that, make a few ugly pizzelles, keep your courage, add more oil and heat, try again, and soon you'll be in business, cranking them out just like Nonna.
After you go through all this to get the pizzelle maker well seasoned, you will want to keep the seasoning on it by washing it with hot water only, and just scrubbing it with a stiff brush and using no soap. Once the pizzelles are coming off clean, it won't be a big deal to give it a quick rinse and a wipe. Hope this helps.
Thanks Splomo. I think I knew I was up for multiple seasonings with oil (peanut oil-great tip!) but have been unwilling to put in the work. The seasoning tip is not the hard part. The hard part is having to wait for the iron to cool before I can brush out the stuck parts of the pizzelle. Just to do it all over again. But the hard part should pay off..eventually. :o)