Takenaka makes lunch boxes in the Japaneseist of Japanese ways, the Bento. What we know as the quick, little-of-everything, menu item on a Sushi restaurants midtown lunch special is a physical item in every Japanese citizens backpack. In a world where we’re continually evolving our healthy eating game, these Takenaka lunch boxes make carrying your homemade healthy snacks convenient and simultaniously mega stylish. Next time you pull up a seat at the communal table watch the envy sweep across your coworkers faces when you pull out this beauty. We just hope what you put inside is as impressive as the outside.
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Sometimes it rains on Memorial Day weekend. Sometimes it rains most of the summer. This is mother natures way of blessing the earth and replenishing life but it does deprive you from your weekly summer grilling rituals. If this summer turns soggy the Otto O.F.B. Steak Griller is your backup QB (Quick Burner). Fashioned after the commercial kitchen mainstay, the salamander, this broiler uses radiant heat to crisp up any protein to that perfect grill kissed aesthetic and texture. Pair this with a sous vide machine and you might ditch the grill all together.
When I first saw these I was mesmerized. The curves, the way they stack, the pure color, all of it transfixing my eyes even without food on the plates. Compostable, bamboo pulp and inexpensive are not the next words I expected to hear out of Michiyo Tanabe’s mouth when we chatted in her booth at the NY Gift Show. Aside from the unique aesthetics Wasara’s process is extremely refined and…well, good. Bamboo grows extremely fast, meaning it needs to be cut back often. That’s recycle #1. They also use bagasse, a by-product of making sugarcane juice. Most of the 100 million tons is discarded as waste. Michiyo and team uses some of this to soften the bamboo. That’s recycle #2. Finally, because it’s softer than wood pulp it uses less energy to produce the final product. So, use them to make you feel great about helping the planet or reduce waste or recycle materials. We use them because they are gorgeous.
It’s PIZZA WEEK here at FTHQ. This is one we have been jonezing for for quite a while. The Gozney Dome brings pro level operations and modernized old school aesthetics to your back yard. Their first move into this space was a few years back with the Roccbox. The Dome up levels what they achieved in Roccbox with more cooking space, a steam injector for baking, easy wood to gas fuel switching all while maintaining that near 1000 degree temperature. Plus, just staring at it when not in use is a gaping drool fest. You know we like beautiful things that are also super functional. No surprise we already belabored this point thrice. The price tag is a bit hefty but if you consider the $10,000+ pro oven cost you are staring down a bargain. Spring is around the corner. Vaccination availability seems to be picking up pace. There will be a group of backyard revelers stopping over sooner than you may think. Plus, we don’t have much to talk about these days as quarantine pretty much shut down all out good answers to “Hey, So, what’s up?” Think about the monologue you can go off on when this is propped up on a throne-like your backyard queen.
It’s no surprise that we LOVE us some BBQ over at FTHQ. We’ve also had our bout with smokers. Wood fueled, electric, even gas powered and they all fell short. Part of the problem is that we’re impatient and good ‘que is a patient wo(man)’d game. The key, any pit master will tell you, is in the consistency. Sure, the wood, the meat and the rub all are critical BUT without consistency it all falls apart. Specifically we’re talking about temperature. The uber fail of most amateur pit masters is the fluctuation in heat as it relates to time. A 12 hour smoked pork butt fluctuating 100 degrees is better used to feed the dog than serve the family. That’s why the Char-Broil Digital Electric Smoker with SmartChef™ Technology got us so jazzed up. The electric smoker communicates with your phone letting you know the internal temperature of the meat and the chamber. This means you can do “other stuff” while smoking but never miss when you need to add more water, wood chips or heat. This will be in our backyard all summer. If you’re thinking about getting into (or back into) the bbq game, this is the move.