text:
3 carrots, cut in chunks
2 ribs celery, cut in chunks
What a gorgeous pot roast, John! I have browned meat before putting it in the slow cooker, but have not prepared the vegetables the way you did. It's brilliant. Thanks for the great video!
Chef John,
I just gave my crock pot away, (years of neglect) and want to know if I can use this same recipe and roast it in a low/slow oven?
Ottimo questo piatto..complimenti!!
just like Mum made it!
ive made many pot roasts, both in my dutch oven and in the slow cooker. im just wondering....how does this "7 bone" cut compare to the normal rump roast or chuck roast (flavor and price)?
Delicious! The carrots go in with the onion, tomato paste and mushrooms at first saute, right?
Back in my prep cook days, it was my job to spank in the flour. That made the pastry chef really angry and the dishwasher started calling me Spanky. True story. Really!
Pantalone, actually no, check the video again, carrots go in with celery.
Chris K, I believe you. ;)
Got it, thank you. I was wondering, where did those come from? Maybe update the ingredient list, but in any case, time to dust off the ol' crockpot ... :-)
Sorry! Didn't realize they were missing from ingredients!
I lurve my crock pot! Aside from browning my beef (& I don't use flour when I do), I do my pot roast differently. I put chunks of raw onion, carrot, potato and celery on the bottom, throw in a few cloves of whole garlic then put my beef on top and pour about 1 3/4 cups stock over. Pop the lid on, set it to low and let it go all day long (12-14 hours). I do not remove my bones because IMHO they add flavor as it cooks. Also, I am a fan of prepping the crock the night before so when I get up in the morning I can just plop it in the base, turn it on and go! Is a fantastic dinner with a loaf of no-knead bread! It's a toss between this and my pulled pork for my favorite from the crock!
Hey Chef John, just wondering where you get those tubes of tomato paste? I hate wasting half of those little cans.
I was waiting for cayanne and then you saiid it chef......lol.
Slow cookers are indeed awesome for cheaper roasts. Pork roasts in particular are so amazingly good in the slow cooker I may never bother with conventional roasted pork again. I will definitely try this variant. Incidentally stocks or broths are super easy in the slow cooker. They don't reduce down much but the initial flavour extraction works well and you can simmer it down on the stove if you need to concentrate it.
since the braising and sauce preparation were done in a skillet,
isn't the crock pot simply a substitute for a dutch oven on the stove at a low simmer?
Chef John, just like to make clear that my comment on the youtube clip was an off the cuff remark after one too many beers and no offense whatsoever was intended t. Sorry and the pot roast does look delicious.
No worries AM!
Hello and thank you for this great video.It looks so delicious.
Want to ask one thing though , is it possible to cook it in the oven in a pot as we don't have a slow cooker?If so what is the temperatures and for how long to get the same results?
I'm a beginner , but have already tried out several dishes from this website.
Thank you all!
Chef John, is that a All-Clad pan you are using for searing and stir frying?
Okay, since you're in the mood to channel your inner housewife, I have an actual, genuine request -- A Food Wish, I think it's called.
How 'bout you break out the pressure cooker? It's kinda like a slow cooker on steroids. I love mine, but I suspect you could do more with it than I do.
Can i use type FISSLER under pressure pan? i haven t a slow cooker!
Hey Chef John,
Maybe I missed it in one of the posts but I don't have slow cooker..so if I were to do this in the oven, would 250F for 4-5 hours work? Longer time? Higher time?
Tamar, I've only recently acquired a PC (for shilling as you'll see), and did a chili video that came out pretty nice. http://foodwishes.blogspot.com/2010/10/beef-chili-thats-great-under-pressure.html
But, I do need to do some more adventurous things with it, maybe an oxtail bolognese? Anyway, thanks for the reminder!
For all of you that are wondering about cooking this in the oven: Yes! You can if you have a tight fitting lid. You can roast this at anywhere from 225 to 325 until fork tender. Don't worry amount time, just check once and a while and when tender remove.
Hey chef,
Just wondering what you mean by anchovies being "Italian MSG". Thanks!
So does this mean we can expect a Foodwishes video recipe for a Jell-o mold in the near future? ;)
we started this at our shop at lunchtime and WOW! we had customers asking what we were making by 5 pm.
So tender (we had some small sirloins we cut up and seared.) The carrots were a gift from a good customer who came in at about 4:30 so that was great. We had many comments that we should give up the photo biz and open a diner. The difference between dumping all the components into a crock pot and walking away is so DRAMATIC. That I am so stoked on the rewrite of all the slow cooker cook books...that I am looking for the investment group online. Don't forget to demand your cut.
Andy, it refers to the anchovies giving recipes that same savory Umami flavor effect as MSG does.
Slow Cookers have a "green side":
They help keep your kitchen cool during hot summer days and use less energy than an oven.
Quite some time ago, in search of the perfect pot roast, I discovered Food Wishes. The recipe used a heavy Dutch Oven and stove top braising. It was a great success. I love the idea of a crock pot, but is it as good? What say you John?
I think so, but you tell me! :-)
I'm glad to see you doing crock pot, Chef John. I'm in the camp of having thrown out the crock pot years ago (having bought the throw it all in and turn it on line.) Recently I bought a small one again for certain things like chickpeas for hummus. I've found that it is a great tool for braises taking less energy than the oven or stovetop. I also invested in a pressure cooker and while each gives a different result, both are great so I choose depending on when I need dinner done. We Americans are behind much of the world in conserving fuel. The crockpot and PC can help bridge that gap.
wow yummy food and beautiful video. really amazing this post and that's delicious look. great sharing
So when are you going to use a crock pot to prepare some spareribs, all rubbed up and with a Dr. Pepper braise sauce?
I made this for dinner last night and it was absolutely delicious!!! I can't believe I made it!! (If I can say that without sounding conceited) Thank you for the recipe!
<3 Emily
I just made this. It is so easy and it taste so good... Are you going to make more recipes with crockpot cooking? I'm Hoping you made a chicken crockpot recipe soon.
To anyone who has made this delicious pot roast, about how many servings will this make? thanks!
about 6
Hey Chef John,
You are awesome. You know I have made a few things in the Crock and I have come to conclusion(call me crazy) that the distilled-ish, mechanism smell of the crock gets into the food in a way that makes me feel sick to my stomach EVERY TIME! It is always the same. It is the same smell that my facial steamer machine had. I am so sensitive to smells it's the worst thing ever to me. I am bummed, because I do like the ease of the Crock.
I found the video link on allrecipes.com this morning and loved how you showed the cooking process. I had a roast thawed out and wanted to know what to do with it and this recipe was amazing. You are a wonderful teacher! Thank you so much! I look forward to dinner tonight!
I have read the posts this recipe has gotten and hope to try it soon. But the one question I might have missed answered is: What other cut of roast can be used?
We bought the meat before we found your recipe. We have 2 pounds cut into 1-1.5" chunks. First: Can we prepare it the exact same way as you did the 7 Bone ?and Second: If we cook it on the low setting, how much longer do you think it will take? We will be away from the house a bit.
And as always, thanks so much for your recipes. We thoroughly enjoy watching and preparing your creations:-)
Yes you can, but I can't give you a time. Simply cook until the meat is tender! You can't go wrong unless you don't cook the meat enough.
SOOOOOOOOOOOOOOO GOOD...I can go on forever. I made this last night for my boyfriend and he almost proposed ;)
I made this for Christmas and it was FABULOUS!! Your a genius!!
Amazing recipe. A nice break from other roasts I've done. The mushrooms give it something different. Thanks!
@GSpice, you don't have to throw away half the can of tomato paste! You can do several things: use what you need from the can, then pop the can into a ziplock bag and the whole thing in the freezer - lasts forever and takes just a few minutes to defrost. Or you can measure out by the tablespoon, freeze on wax paper on a baking sheet - when frozen, put the little mounds of tomato paste in a ziplock, take out as needed!
Best roast I ever made. The meat was super tender, the gravy was great, and the carrots and onions were so tender and sweet. I had to cook it in the oven as I did not have time for the crock pot. I will never cook a roast any other way. Thanks, Chef John.
Donna Laporte said,
Wow, so good, so delicious, rich taste, and beautiful. I had thoughts of being seated in a French restaurant enjoying this dish! I have never considered roast made in a crock pot for company fare, but I would be proud to serve this to anyone. I savored each bite and took pleasure in the texture and flavor of each beautiful veggie. I am crazy about this fabulous dish! Have made many pot roasts and not one can compare to this. The browning of meat made all the difference, yum,yum! This dish is a must for a cold winter eve.
can your slow cooker pot roast be cooked on med instead of high and cooked longer? Or will this dry it out or make it tough?
Should be fine on med.
I almost never use beef broth. I find it is wayyyyy too "heavy" for even a pot roast. I am religious about browning the meat first. Trust me, it makes a HUGE difference. I also find that whatever vegetables I use release more than enough liquid so that only about 125mL (about 1/2 cup) of BBQ or teriyaki sauce is required.
Chef John, you are a household name here! When I'm using a tip of yours or one of your recipes, I tell my husband that I'm "doing it Chef John style", LOL My youngest sons watch the vids with me and always say "hello!" and "enjoy!" to you.
That bit of fangirling aside, Just wanted to also say I made this roast Sunday night and it got rave reviews and will now officially be the way pot roast is done in my house. The flavors that surface when doing just a little extra prep work on the meat and veggies, plus that added bonus of the tomato paste added a wonderful surprise to an already comforting dish. Thanks!!
Thanks for making me part of the family experience!! :)
Chef John, we've made this recipe twice now and love it! I am wondering though, is there a simple way to thicken the sauce so it's a bit more like gravy? We love the taste, but find it a little thin when served over mashed potatoes. Thicker sauce or not, this will remain THE pot roast recipe in our house for many years to come! Thank you! :)
just add more butter and flour to the pan to make a roux, add that to the SC
You rock chef John....I made the pot roast for my wife's birthday diner. She loved, loved, loved it. I added a bit of red wine and thickened the gravy with corn starch and served it over spaetzle. YUM! I may get lucky with this one.
Don't forget the horseradish!?!???
Hello Chef John,
I just put the roast in the crock pot the only issue was when I went to the store they didn't have any 7 bone in only boneless steaks and boneless roasts I bought the big thick roast, I hope it turns out ok, was wondering if I should have bought the thinner cut.
As long as it's beef chuck you will be fine!
Stupid question but could you use a rice cooker as a slow cooker/ crock pot to cook a pot roast? I would greatly appreciate an answer Chef, I don't wanna go where the spiders are looking for my crock pot if I don't have to O__O
Sorry, never had a rice cooker. not sure!
Oh... thank you anyway Chef
What can be used in replace of the broth.
You could use water Anonymous or if you can get your hands on a bouillon base use some of that. In school, my chef said it is a product that can add the flavor of chicken, beef, or veggie but it's a pretty salty product, so like all things always in moderation.
Oh by the way Chef John, I tried your recipe in our rice cooker and came out fantastic ^__^ so no worries about spiders for me, lol
hello Chef John!!!...Just watched your video on the 7 bone pot roast in the crock pot, I was wondering, when making the gravy, is there anything else I can use besides mushrooms? kids hate them....going to try your recipe for Thanksgiving...
There are no subs for mushrooms! :)
I just made this today, its fantastic. Thank you.
Thank you so much Chef John! Finally the pot roast that tastes like a pot roast after cooking for a half of the day. :-)
Chef John,
Thoughts on when you have more than 1 layer of meat?
Do I layer 2 times lasagna style?
6 layers?
Doesn't matter as long as it all fits in the SC.
How many servings does this recipe make? Enough for a party of 8, given that I am planning to have lots of sides, salads, and appetizers?
Probably serves 6.
Just made this - totally delicious!! Had the last-minute urge to add sour cream to my mashed potatoes and it added another awesome level of taste and richness. Can't say enough good things about this whole site!
Chef John,
Novice crock-pot-user here...
Can I cook it on Medium if I'll be away from home longer (8 hrs)?... I'm suspicious about the High setting.
It seems I've overcooked the past few slow-cooker recipes after upgrading from Mother-in-law's slow cooker to a new Crock-Pot! :0
Sorry, I can't say. Mine only has high and low!
Made this last night and it was super good, wouldn't change a thing!
Going to make this again this week. This will be the third time I have made it and everyone loves it. I rarely use my slow cooker, but this recipe is awesome.
Thanks CJ
Going to make this again this week. This will be the third time making it and everyone loves it. I rarely use my slow cooker, but for this I do.
Thanks Chef John
This came out very tasty. I made the mistake of leaving the rosemary sprig in the leftovers. After resting it juices for 4 days in the fridge the rosemary became overwhelming. I am making this again tonight, but you can bet that when leftovers hit to storage bowl, the rosemary will hit the garbage.
I can't eat mushrooms, either. I just leave those out and add a few more onions. Mushroom lovers will say it's not the same but that's because they love mushrooms. If you don't like myself, leaving them out works great and doesn't change the great flavor.
I just finished watching your video on Allrecipes.com for this and I have one comment to make about the slow cooker itself. I have done a bit of research on slow cookers before I purchased mine and I found that the ones with the "locking" lids...they are only meant to lock for transport. There is a bit of care/caution to take if you lock it during cooking as it could act like a pressure cooker and when you release the lid could cause burns. Might I suggest to take out the part where you tell viewers to "lock the lid"? Just a suggestion.
Just as I was about to make this, my slow cooker broke. I put it in the oven for three hours at 175 degrees Celsius and it turned out amazing.
Chef John,
As always love your recipes. I have a question about this beef slow cooker pot roast recipe. What is your opinion on mixing the chicken stock with some guinness stout or just using the stout? I have about 3 cans left over from the last excellent recipe from you. Get back to me Thanks
Wow. This was delicious. This is now my go to recipe for a crockpot pot roast.
A foot of snow on the way....This vid again, made me break out the slow cooker.
just learned about your amazing website and the food recipe. Besides ingredients lists, is there anywhere I can find the method steps so I can print it out and follow it in the kitchen? Easier for someone like me with poor memory
The whole time I was watching this I was wondering when the potatoes were going to come in. I then saw you added the roast on top of mashed potatoes. That is actually clever. I've never thought to do that. Oh, I will now.
I have made this at least 10 times with a boneless roast ranging from 3-5 lb. Usually 3.5 lbs. Although its very good I can NEVER get my meat as tender as the one shown in the video. I cook it for 7 house and the meat is falling apart yet taste dry and and the texture is like straw bc its over cooked. I cook for for hours and the meat is moist yet is not as soft as I'd like it to fall apart. What am I doing wrong? I cook it on high setting and I have a newer crock.
You should use the low setting for this. Low and slow is the key to these cuts. Use low, and simply keep tasting and testing until it's done. You need to stop somewhere in between moist and not tender, and tender but dry. The low setting will help.
P.S. We moderate all comments, so you only need to leave it once!
dear chef John,
your blog is maybe the most addictive and delicious online material that i have ever encountered. when i make your dishes i tell everyone around about your wonderful recepies! i have made this pot roast in my slow cooker about 5 times and have made the other stews... really i could go on and on and on. just wanted to say thank you for helping me fulfill my cooking dreams and my families bellies :) !!!!
Ashley Earl
Hey Chef John,
I tried making the beef pot roast your way, but i forgot to add flour when cooking the mushrooms and onions. i tried adding some flour at the end of the cooking time, like 30 minutes before fork tender, but the soup wasn't getting thick. is the only way to thicken the sauce is just by boiling it more? or adding some flour at the end may help? or what other methods can i try?
Hi Chef John!
Big fan of Food Wishes. Is it sad that of my 26 years of life, the first time I ate pot roast was last month at Disneyland? It was tasty, but not $20 tasty! So glad I found this recipe online. It turned out fantastic and my family loved it. Can't wait to see what you have in store for 2015.
- Jennifer
Anyone have thoughts in this idea! I've made this recipe a bunch of times with great success. I love the sauce...was thinking of adapting this to be a beef stew, following exactly this recipe just using good stew meat and adding potatoes to the crock pot....what do you think?
Is there a gluten free way to sear the beef?
Hi Chef John,
I dont like mushrooms, can I add green beans instead? Also, would it be ok to add some red wine?
Hi CHef John,
I dont like mushrooms, can I add green beans instead? And would it be ok to add some red wine? Thank you!
Of course! It's your stew, so put in what you like!
I often use your recipes but rarely/never comment... This time though I had to. My husband loves stews and I generally dislike them. I cook them, but end up having very little of it. But not this time! I absolutely loved this recipe, both easy and delicious and we finished the leftovers on another night. Way to go Chef John and please, more slow cooker recipes! Btw, you are so right, the small prep caramelizing the veggies in the pan makes a huge difference. All the easy recipes out there, throwing everything together... You save a few minutes but the taste difference is huge!
Hi Chef John, I was wondering if I could replace the beef with pork cos my mum don't eat beef? Wil taste as good?
Good Morning Chef John
Are there any other cuts of beef that would work well with this recipe? I am very very new to the cooking game.
I prefer my potatoes in the stew as opposed to having the stew over mashed potatoes. However, if they are put in too soon they become mushy and fall apart. At what time would you suggest putting the the potatoes (I use red or golden)?
We made this pot roast a couple of days ago and it turned out tender and quite tasty! By the way, your search function is working again!
Kind Chef John,
Watching your "Slow Cooker Pot Roast" and have some questions.
1. Why not Sear the sides of the beef? Is this not to be done?
2. Can I use my cast iron dutch oven in my oven vs. crock pot (mine broke). What temperature? how long? My Googling said 250 degrees for 8 hours. do you agree?
3. Watching you salt your raw meats, I'm shocked at how much salt. I know it act like an catalyst for flavor but doesn't it make the food tast way tooooooooo salty?? If not why?
Please know dear chef that since watching your food bloog my cook has improved dramatically. Your brief, funny. I pass your blog information to everyone I meet. I tell them "Wish your wood was tastieer? Then remember Food wishen w/Chef Jon----I watch because I've always wished my food tasted better.
God bless you and your family.
Restpectfully yours,
Lisa Brickman, Menands, NY
Hi Chef, A quick question. I noticed you didn't salt the mushrooms when they were added to the pan. Should that be done? or not in this instance?
what size crock pot you used in the video?
Chef John, I will be purchasing a Beef Chuck Shoulder Clod Roast this weekend (on sale) and was wondering if this is an okay cut for your Slow Cooker Pot Roast recipe. I understand this is a fairly tough cut of meat. If you wouldn't recommend it for this recipe, do you have one this cut of meat would be better in?
To Chef John:
I'm not a culinary guru nor professionally trained. But here's my take to save your relegation of a crock pot to housewives:
4 years ago I was a very successful CEO of a bank. My version of cooking was my Keurig and takeout.
Fast forward 2 more years (2014), my wife (also a banker) and I were blessed with a daughter. And again, our version of home cooked-food was packaged and sublime.
Moving into 2015, I was diagnosed with terminal cancer and put on permanent leave.
Your recipes have saved my life; quite literally. With nothing else to do, I've learned to cook from scratch from you and this alone has kept me from depression and god knows what else. When a human being goes from a 24/7 job to facing nothing; sometimes the most basic of human pleasures serves as a means to bring them back. For me, it was cooking great food.
From my wife, daughter and I; Thank you and please enjoy the holidays!!
Thank you...Thank you!
PS: Slow cookers have a bad wrap!
Chef John: Despite your feelings of slow cookers, you've saved my life.
5 years ago, I was a ridiculously successful banker and CEO, as was my wife. We're foodies and ate at the best restaurants wherever we were. Than, 3 years ago we brought a beautiful daughter into the world.
Than, 2 years ago I was diagnosed with kidney cancer and Alzheimer's Diseae at the age of 33.
Since then, I've had to learn to rebuild a life to have some semblance of sanity. And, honestly it's been with your recipes and this pot roast is my albsolute favorite.
I lost all meaning to live and found it again in cooking; something I had never in my life ever attempted.
Thank you, thank you, thank you.
Your beef bulgoggi and roasted chicken stock are my other favorites.
Thank you again.
Sean and family
PS: Slow cookers rock when your 2 year old becomes a tyrant and your getting over your last chemo treatment and want to give your family a great meal.
Thank you so much for the touching note! I can't imagine what you are dealing with, but I wish you the best, and my prayers are with you!
Here's to many more years of testing the recipes on the family!
Happy cooking!
Chef John
I've learned so much from watching your videos over the years, Chef John. I still love this recipe and like to add just a smidgen of Tarragon to the herbs. So good.
Thanks again for all your excellent recipes.
Made this recipe today and it came out great! Super tasty, tender, and not too difficult. Thank you Chef John for sharing your recipe, tips and tricks. Much appreciated!
This smells amazing. Another Food Wishes slam dunk. Thanks Chef John.
Hey Chef John
I just tried this recipe a few days ago and it was great. I was wondering though, can you use a different cut of meat instead of chuck? How would it turn out? Hope to hear from you soon.
Print option???
7 bone pot roast... where do you find such a thing. I don't see them at the store and by the time I am close to the pot roast I can't remember what to get. Gah... Today I am trying a Beef Pot Roast Butt. I'm sure it will be fab though!
When I saw this recipe, I just had to try it.
The only issue is I can barely boil water.
Undeterred, off I went to the store where the butcher
never heard of a 7 bone pot roast.
Anyway, today I woke up at 7am to start chopping,
spanking searing and carmelizing.
I had my iPhone to my right, so I could see the
amounts of each ingredient and my iPad was to my left,
watching your video trying to mimic you as you masterfully
brought this dish to life.
I eventually got everything into my slow cooker and
I let it go for 10 hours on low.
I can't believe how good this was and I can't believe
that I was able to make it!
Thank you for sharing your skill in a fun and easy to follow way.
Dave F.
Chef John! I created my first-ever video recipe today, for my version of yukgaejang, a Korean spicy red beef stew. You MAY find some elements were inspired by you and this slow-cooker pot roast recipe...
Merry Christmas, Chef John, much love to you and your family.
My wife and I love this recipe!
We also found oven baked red potatoes goes great with this.
Thank you Chef John, keep up the great work!
Enjoyed the video. I have used this recipe before and it was great. I lost the recipe so I printed another. My question is, is there a way to print without it pulling up all of the comments? Some sites have an option which says "print recipe" and that was nice. This time, I printed 18 pages with a small portion of 2 pages containing the recipe. I would like to have just a single page with the recipe on it. I am not to computer savy. Can you help me out?


text:
CH391L/S13/Molecular Gastronomy
Molecular Gastronomy
Molecular gastronomy is a culinary science in which the chemical and physical properties of different foods are used in the creation of innovative and artistic foods.
Though not necessarily the first scientists to use molecular gastronomy, physicist Nicholas Kurti and chemist Herve This were the first to name this culinary art form "molecular gastronomy" in 1992. Other common names for molecular gastronomy include culinary physics and experimental cuisine.[1][2]
Nicholas Kurti was known as the "physicist in the kitchen". His main science was physics and taught at Oxford University in the UK. Kurti's favorite hobby was cooking. Kurti especially enjoyed pushing the limits of the culinary art with science. Herve This is a French physical chemist whose main research involves molecular gastronomy.[1][2]
Marie-Antoine Carême was one the first well respected culinary masters and recipe writers in France during the 1700s. She recognized important chemical and physical properties of foods when cooking. In the earlier ages of molecular gastronomy, around the 1700s, the coagulation of proteins, optimal heating rates, absorption of flavors, and other cooking techniques were observed and studied. Texture and flavor are directly affected by these different techniques. In modern times genetic engineering has become a means to manipulate the way food looks and tastes. Genetic engineering is tangentially related to molecular gastronomy in that both techniques manipulate food in to affect appearance and taste.
Genetic engineering was first introduced by Gregor Mendel in the 1900s. Mendel's experiments with crossbreeding pea plant is now iconic and a classic example of genetic engineering by crossbreeding. More advanced genetic engineering involves genetic manipulation in a lab setting rather than naturally by crossbreeding plants. A tobacco plant in Belgium was the first genetically modified food to have antibiotic resistance in 1983.[3] The first commercially available genetically modified organism was a tomato in 1994. In following year of 1995, a series of other genetically modified crops were created by the company Monsanto and were approved by the FDA for marketing. Early GMOs were mostly engineered to be insect resistant and virus resistant.[4] Today, GMOs are also engineered to be more aesthetically pleasing and tasty.
Cooking Techniques
Basic spherification involves the creation of a thin membrane around a gelatinous liquid recipe. Sodium alginate is the main ingredient that gives the gelatinous properties to a liquid. When the globular thick liquid has been dipped into the sodium alginate solution, it is then transferred to a calcium bath. The calcium bath cures the membrane creating a thicker, tougher gelatinous membrane around the globular paste recipe. Sodium alginate is a tasteless thickener and an emulsifier often used in food industry which is derived from certain brown algae. Sodium alginate is known for reducing appetite and is a common diet ingredient. [5]
Reverse spherification is similar to basic spherification. A liquid food is frozen into spherical molds then placed into a sodium alginate bath and transferred to a calcium bath creating a gelatinous membrane about the frozen sphere. The membrane forms about the frozen sphere before it is able to melt. The result is a water balloon-like product that can be seasoned a variety of different ways and even colored with food coloring. [6]
Various shaped gelatinous containing pockets can be created using molds. Noodles, raviolis, and any other shapes can be created out of various soups or other liquid recipes using sodium alginate and calcium. Molecular gastronomy kits are sold for making various shaped gelatinous membranes about foods. Molds hold food into a specific shapes, such as a ravioli, and are placed in a sodium alginate bath, transferred to a calcium bath, and allowed to cure. The result is similar to a ravioli made of pasta however instead of pasta, a clear membrane forms composed of sodium alginate.
Esterification using soy lecithin is another molecular gastronomy technique. Soy lecithin can be added to any juice and rapidly mixed to produce a thick foam. Flavored foams can be used as a topping on deserts for example. Similar to sodium alginate, no heat is required for this process.
Other techniques include the use of dry ice, tapioca maltodextrin, and ascorbic acid. Dry ice can be placed recipes to spread the aroma of the food. Some alcoholic beverages have dry ice added for visual effects although this has proven dangerous due to the occurrence of accidental burns. Tapioca maltodextrin and salt are used to transform high-fat liquids into powders. For example olive oil, caramel, or even Nutella can be turned into a powder by this method but will melt back into oily substance if water comes in contact with the powder. Ascorbic acid is used in bakeries to prevent apples from oxidizing on pies and such. Ascorbic acid treatment is more of a preserving technique to protect the taste and appearance of food in molecular gastronomy. More simple examples of molecular gastronomy are alcoholic drinks which can be separated into colorful layers based on the density of various alcohols in a drink. [7][8][6]
Examples of foods made by molecular gastronomy techniques:
- Soufflés
- Merengue
- Jell-O
- Pudding
- Pea Raviolis
- Clear raviolis
- Spherical Ice Cream Sundaes
- Maple Ice Cream
- Arugula Spaghetti
- Caviar
- Beet Foam
Sweet Proteins
- Brazzein
Brazzein is a protein that resides on the extracellular matrix of fruit cells and was first discovered in 1989 in West Africa. Benefits of brazzein include heat resistance, low caloric content, pH stability, solubility in water, and the similarity in profile to sucrose. [9][10]
Pentadiplandra brazzeana is a fruit that contains a protein, known as brazzein, that is common in many other fruits and is responsible for sweetness. Brazzein protein is 2,000 times sweeter than sucrose in comparison by weight and has no structural homology to sucrose. The pSUMO-brazzein vector was used from pentadiplandra brazzeana to produce brazzein in E. coli. SUMO fusion system allowed the production of brazzein in E. coli. Proper folding occurred allowing for solubility and protein endurance over a wide range of temperature and pH. The intention of producing Brazzein in E. Coli is so that it may eventually be purified and used as a sugar substitute. [1]
- Curculin
Curculin protein is found in Malaysia in the plant Lumbah (Curculigo latifolia). Curculin is similar to miraculin in that is causes sour foods to taste sweet however curculin is sweet alone unlike miraculin. In comparison to sugar, curculin is approximately 2,000 times sweeter on a weight basis. Curculin is not a good candidate for an alternative baking sweetener due to its degradation above 50°C. [10]
- Mabinlin
Mabinlin is a protein was discovered in the Mabinlang seed (Capparis masaikai) in China. On a weight basis Mabinlin is only 10 times sweeter than sucrose however mabinlin protein has many advantages such as high heat stability due to disulfide bridges and solubility. [10]
- Miraculin
Miraculin is found in Miracle Fruit (Synsepalum dulcificum) in West Africa. Miraculin is not sweet alone but when exposed to sour foods that have a low pH, the glycoprotein will cause the sour foods to taste sweet. In acidic conditions miraculin undergoes a shape change activating sweet receptors. This effect does not occur in basic conditions with bitter foods. Miraculin is heat sensitive and pH sensitive. This makes miraculin a difficult protein to cook and bake with. [10]
- Monellin
Monellin is a sweet tasting protein first discovered in West Africa in the 1960s. The protein originates from the Serendipity Berry (Dioscoreophyllum cumminsii). Monellin is a relatively large molecule and is especially sensitive to chemical modification. At high pH levels monellin looses its sweetness however is able to retain sweetness at a pH level as low as 2. [11][10]
- Thaumatin
Thaumatin is a sweet tasting protein and was discovered in 1989 in Africa. Thaumatin is found in Katemfe Fruit. Benefits of thaumatin include stability in acidic conditions, heat stability, and solubility. Unlike sugar, thaumatin is approximately 2,000 times a sweet as sugar according to weight. The sweetness of this protein lasts much longer than sugar and tastes like licorice. [10][9]
- Petadin
Petadin is a sweet tasting protein derived from (Pentadiplandra brazzeana) found in Africa. Petadin is about 500 times the sweetness of sugar on a weight basis. [9][10]
Molecular Gastronomy by Genetic Modification
Genetically Modified Organisms (GMOs) are becoming more common. Plants are genetically engineered to retain more nutrients, to produce brighter and more attractive pigments, to be more flavorful, to be seedless, to stay fresh longer, retain stiffness, grow larger, and to be "smart crops" in which they produce their own insecticides. Some crops that are genetically engineered include tomatoes, bananas, cotton, corn, and other fruits and vegetables. [12][13] teve Tansley, founder of Monsanto, provided an example of a tomato (Lycopersicon pimpinellifolium) which had been genetically engineered to retain more nutrients, have better shelf life, contain less toxins, and taste better. [13][14]
OSGATA vs. Monsanto
Much controversy has arisen over GMOs. Aside from some opposition to GMOs due to the health and religious concerns, one of the main controversies stems from uncontrolled cross-pollination.
Monsanto is one of the leading companies in genetically engineered crops. Monsanto has created genetically engineered Agracetus cotton among many other crops. A problem Monsanto has with growing genetically crops is cross-pollination and contamination with other neighboring farms. Surrounding farms eventually become contaminated with Monsanto's genetically modified seeds and naturally sell crops that were originally engineered by Monsanto. Monsanto has sued surrounding farms for plant infringement in the past. In order to prevent this from happening again farmers demanded assurance from Monsanto to not sue over cross-pollination. [15]
Hibberd Case
In 1985, Hibberd Case established the right to patent seeds, plants, and tissue culture. GMOs raise controversial questions such as who owns life? How can cross-pollination be prevented? Similar problems with patent problems to that of Monsanto have occurred with the Endless Summer Tomato. [13]
iGEM Projects
Harvard iGEM
Harvard iGarden includes plants genetically engineered to have various flavors, to be void of certain allergens, and to have modified petal colors. Their aim was to create a BioBrick tool kit for the creation of a Harvard iGarden. The genetic modification of plants was accomplished via agrobacterium-mediated transformation.
Arabidopsis was used to find certain allergenic protein sequences common in strawberries, carrots, celery, lettuce, tomatoes, and certain herbs. Harvard worked on a hairpin that would target the knock out the allergenic protein sequence. Arabidopsis was Harvard's choice of plant for genetic engineering since its genome is well known. Harvard genetically modified Arabidopsis to taste and smell like banana, orange, and mint.
The carotenoid metabolic pathway was targeted to create red and orange petals. Sequences in the metabolism that use these pigments as precursors were knocked down to allow pigment accumulation in the petal.(Part)
As a means of controlling the unwanted spread of seeds, genetically engineered plants were watered with a "genetic fence" containing liquid. If the genetically engineered seeds spread, they would not grow unless watered with "genetic fence" liquid. [16]
A BioBrick compatible strategy for genetic modification of plants.
TUM iGEM
TU Munich iGEM team created a unique beer in honor of October Fest. Using a synthetically modified baker's yeast to make beer (Saccharomyces cerevisiae), TUM team were able to create a beer that was more flavorful and healthy. A pTUM 100 vector system created by the TUM iGEM team was used to transform yeast cells. Expression of xanthohumol (cancer preventative), limonene (lime flavor), caffeine, and thaumatin (sweetener) were successful in yeast. [19]
- Assadi-Porter, F. M., Patry, S., & Markley, J. L. (2008). Efficient and rapid protein expression and purification of small high disulfide containing sweet protein brazzein in E. coli. Protein expression and purification, 58(2), 263–8. doi:10.1016/j.pep.2007.11.009 (2008)
- Biographies - La gastronomie moléculaire est elle une science ou de la cuisine ? (n.d.). Retrieved April 22, 2013, from http://lagastronomiemoleculaire.e-monsite.com/pages/biographies.html (2013)
- Boyle, P. M., Burrill, D. R., Inniss, M. C., Agapakis, C. M., Deardon, A., Dewerd, J. G., Gedeon, M. A., et al. (2012). A BioBrick compatible strategy for genetic modification of plants. Journal of biological engineering, 6(1), 8. doi:10.1186/1754-1611-6-8 (2012)
- Dill, G. M., Cajacob, C. A., & Padgette, S. R. (2008). Glyphosate-resistant crops: adoption, use and future considerations. Pest management science, 64(4), 326–31. doi:10.1002/ps.1501 (2008)
- Hervé This' Chocolate Mousse. (n.d.). Retrieved April 22, 2013, from http://food52.com/blog/2932-herve-this-chocolate-mousse (2013)
- Liquid Pea Ravioli Recipe | Molecular Recipes. (n.d.). Retrieved April 22, 2013, from http://www.molecularrecipes.com/spherification/liquid-pea-ravioli/ (2013)
- Modern Cooking & the Erice Workshops on Molecular & Physical Gastronomy - Curious Cook. (n.d.). Retrieved April 21, 2013, from http://www.curiouscook.com9/site/erice.html (2001)
- Prakash, C. S. (2001). The Genetically Modified Crop Debate in the Context of Agricultural Evolution. PLANT PHYSIOLOGY, 126(1), 8–15. doi:10.1104/pp.126.1.8 (2001)
- Ravicher, D. B. (2012). An overview of OSGATA, et al. v. Monsanto. Strengthening Community Seed Systems. Proceedings of the 6th Organic Seed Growers Conference, Port Townsend, Washington, USA, 19-21 January, 2012. (pp. 140–143). Organic Seed Alliance. Retrieved from http://www.cabdirect.org/abstracts/20123176039.html;jsessionid=FDC3714B0B3A12EF569353AE6260C664?gitCommit=4.13.29 (2012)
- Statement on the "new cookery" | Life and style | The Observer. (n.d.). Retrieved April 21, 2013, from http://www.guardian.co.uk/uk/2006/dec/10/foodanddrink.obsfoodmonthly (2013)
- Harvard Team:Harvard - 2010.igem.org. (n.d.). Retrieved April 21, 2013, from http://2010.igem.org/Team:Harvard (2012)
- TU Munich Team:TU Munich - 2012.igem.org. (n.d.). Retrieved April 21, 2013, from http://2012.igem.org/Team:TU_Munich (2012)
- Techniques | Molecular Recipes. (n.d.). Retrieved April 22, 2013, from http://www.molecularrecipes.com/category/techniques/ (2013)
- Willpowder - Sodium Alginate. (n.d.). Retrieved April 22, 2013, from http://www.willpowder.net/sodiumAlginate.html (2013)
- Wright, B. (1998). Public germplasm development at a crossroads: Biotechnology and intellectual property. California Agriculture, 52(6), 8–13. Retrieved from http://californiaagriculture.ucanr.edu/landingpage.cfm?article=ca.v052n06p8&abstract=yes (1998)
- Wel, H. va. der, Larson, G., Hladik, A., Hladik, C. M., Hellekant, G., & Glaser, D. (1989). Isolation and characterization of pentadin, the sweet principle of Pentadiplandra brazzeana Baillon. Chemical Senses, 14(1), 75–79. doi:10.1093/chemse/14.1.75
- Wel, H., & Loeve, K. (1972). Isolation and Characterization of Thaumatin I and II, the Sweet-Tasting Proteins from Thaumatococcus daniellii Benth. European Journal of Biochemistry, 31(2), 221–225. doi:10.1111/j.1432-1033.1972.tb02522.x
- Theerasilp, S., & Kurihara, Y. (1988). Complete purification and characterization of the taste-modifying protein, miraculin, from miracle fruit. J. Biol. Chem., 263(23), 11536–11539. Retrieved from http://www.jbc.org/content/263/23/11536.short
- Faus, I. (2000). Recent developments in the characterization and biotechnological production of sweet-tasting proteins. Applied Microbiology and Biotechnology, 53(2), 145–151. doi:10.1007/s002530050001
- Kohmura, M., & Ariyoshi, Y. (1998). Chemical synthesis and characterization of the sweet protein mabinlin II. Biopolymers, 46(4), 215–23. doi:10.1002/(SICI)1097-0282(19981005)46:4<215::AID-BIP3>3.0.CO;2-S
- Ronald, Pamela and McWilliams, James Genetically Engineered Distortions The New York Times, May 14, 2010, Retrieved July 26, 2010.
- Staff, National Centre for Biotechnology Education, 2006. Case Study: Chymosin
- Occupy Monsanto. (n.d.). Retrieved May 3, 2013, from http://sites.davidson.edu/anthro/global/2013/02/05/occupy-monsanto/

subset: commoncrawl


text:
After leaving the USS Wisconsin, Romney and Ryan are probably hungry. They'll head to a little café and catering business called Homemades by Suzanne - where they'll meet, among others, this lady.
KIMBERLY MILLS: I'm Kimberly Mills(ph). I am co-owner of Homemades by Suzanne, in Ashland, Virginia.
WERTHEIMER: Mills is no novice, when it comes to meeting politicians. Homemades by Suzanne was the site of another candidate visit, back in 2008.
MILLS: We had Sarah Palin, you know, four years ago.
WERTHEIMER: And Palin didn't just drop in for a few seconds...
MILLS: But - I had about a 20-minute conversation with her. She actually came after business hours. And she did have a chicken salad sandwich, and - you know, I think a chicken salad sandwich, coffee and a Diet Coke, and that was about it.
WERTHEIMER: In fact, the café is a favorite for Virginia political players - governors and senators, among them.
MILLS: Eric Cantor visits us quite frequently. McDonnell comes in quite frequently.
WERTHEIMER: Mills says she isn't surprised that Ashland is a popular destination for politicians. It's a fantastic place to live, and work.
MILLS: It's a beautiful town. It's a small town. It's got a lot of small businesses that have been thriving through the economical woes, for the last few years. And it's just a great town.
WERTHEIMER: In fact, when Mills learned that Romney would be stopping by as part of his tour of Virginia, Mills said the whole town pitched in to help.
MILLS: Power-washing, painting, planting flowers; things like that. Everyone's real excited to have, you know, a political figure come to the town of Ashland. It's such a great town.
WERTHEIMER: But Mills says they did not change their menu for the Romney visit.
MILLS: Well, we have our normal menu. And we'll have smoked salmon. And we have like, a beef tenderloin wrap and - you know, things like that.
WERTHEIMER: Who will be eating that food, is still up in the air.
MILLS: We are feeding the press, and we are feeding the people on his bus. Now, whether that involves the Secret Service - I do not know.
WERTHEIMER: Mills suspects that politicians like visiting her deli so much because the food is good, but also because of the way they run the place.
MILLS: WERTHEIMER: The stop at Homemades by Suzanne, is just the first of many such visits Romney and Ryan will be making over the next four days. Transcript provided by NPR, Copyright NPR.


text:
Friday, October 17, 2008
Friday, October 17, 2008
Beware! It's the Shark-Attack-Cupcake-Mountain!
Hey, Guys, "cupcake-mountain?" Really? I mean, it's supposed to be the ocean, so wouldn't "waterfall" or something be better? Not that sharks could very well dismember people in a waterfall, of course.
What's that? No, I am NOT missing the point. I'm just saying that a certain level of realism might have aided the overall design...
Right, shutting up now.
Me: "Knock-knock."
Rose F.: "Who's there?"
Me: "Candy-gram."
UPDATE: It's true: this was not a pro-made cake. I made the exception because so many of you sent it in, and I thought it was funny. Not poorly-made, mind you; just funny!
137 comments | Post a Comment
- autumnblaze said...
I think I like that there are only feet and hands strewn about on the cupcakes. Apparently sharks find them too bony and not meaty enough, so they reckless disgard them all over the cupcake mountain. Also, the sharks teeth are pointed at quite the unusual angles... maybe making feet and hands difficult to chew.
I hope I get a dismembered foot on my cupcake... YUMMY! - October 17, 2008 at 9:08 AM
Love the vintage SNL.
Chevy FTW! - October 17, 2008 at 9:11 AM
- Unknown said...
Me: "Knock-knock."
Rose F.: "Who's there?"
Me: "Mailman." - October 17, 2008 at 9:15 AM
I laughed so hard I almost choked. My dh gets such a kick out of the land shark thing even ou 3yr old does it.
- October 17, 2008 at 9:15 AM
You've got a point... and for the record, that's a really messed-up looking shark.
Cupcakes covered in bloody oozing body parts... if that's not a wreck, I don't know what is... - October 17, 2008 at 9:16 AM
- Kelli said...
Now, maybe I'm just being too literal (I get accused of that at work often), but IF these people were attacked by the shark, wouldn't the shark have EATEN the feet and hands first rather than leaving just that? I mean, how much effort would it take the shark to eat everything EXCEPT the hands and feet?
I'm just saying.
Oh, and the teeth are strange. Like outside his mouth. - October 17, 2008 at 9:17 AM
- Kat Mortensen said...
Quint: When he comes at ya, doesn't seem to be living... until he bites ya, and those black eyes roll over white and then... ah then you hear that terrible high-pitched screamin'.
Aaaaaaaahh!!!!(that's me, running from this cake.)
Interesting, Jen. I posted on my Blasts From the Past Blog about "JAWS" just recently.
P.S. Love the SNL reference. - October 17, 2008 at 9:18 AM
Looks like these sharks don't eat hands.
- October 17, 2008 at 9:20 AM
Surely this was made by a home baker. Not a professional bakery...really? And please, tell me it was not meant for children.
I just can't see how blood and body parts should ever come up when decorating a baked good. - October 17, 2008 at 9:22 AM
"I don't need a plumber. You're that clever shark, aren't you?"
Thank you for posting this and reminding me of the genius that is Landshark. - October 17, 2008 at 9:25 AM
- TK said...
I'm only a dolphin, ma'am.
- October 17, 2008 at 9:26 AM
I think this is the first time a cake on your blog has truly left me speechless. And...disturbed. Not by the dismembered body parts or anything...I'm a horror movie fan so I'm pretty de-sensitized to that stuff.
There's just something about this cake that's like having my mental processes run full speed into a brick wall and I'm not sure what it is. - October 17, 2008 at 9:27 AM
- Michelle said...
Ewwww, someone has a sick sense of humor!
- October 17, 2008 at 9:28 AM
ugh. That is one UGLY pile of blue badness.
- October 17, 2008 at 9:28 AM
- Kylie said...
My seven-year-old thinks this is awesome. Especially the bloody amputated hands and feet. But a mountain? I never did understand those cupcake stand things...
- October 17, 2008 at 9:29 AM
- HorribleLicensePlates said...
I am going to have nightmares about that shark's mouth.
- October 17, 2008 at 9:30 AM
- nicole said...
LOVE the bloody hands. Classy.
- October 17, 2008 at 9:31 AM
I actually quite like this... *scuttles off in shame*
- October 17, 2008 at 9:32 AM
- Allison said...
oh dear. there is blood on that "cake". aack!
- October 17, 2008 at 9:34 AM
It's just wrong on so many levels...
- October 17, 2008 at 9:35 AM
- Jessica Rabbit said...
Whoever gets one of those sharks is going to have a hard time clearing their mouth of all that frosting... O_o
- October 17, 2008 at 9:35 AM
- ad said...
Why don't the sharks eat the hands and feet? Too bony?
- October 17, 2008 at 9:36 AM
What do you suppose the occasion was? Meeting of the American Bar Association? San Jose Sharks party? Jets vs Sharks rumble?
hmm.... - October 17, 2008 at 9:37 AM
- Fleeting said...
Those "teeth" make the shark look more like a baleen whale, actually... Beware to phytoplankton and zooplankton alike!!
Are those random dismembered body parts actually edible? If so, I think that makes the "cake" slightly awesome... I can image some 11 year old boy getting a kick out of this - October 17, 2008 at 9:42 AM
- joyce said...
Eeeewwwwwuuu. Canabalism. Just in time for Halloween.
- October 17, 2008 at 9:43 AM
Just in time for Halloween! Or, a Medical Examiner's birthday party? Or..
Hey, I saw this on the side bar. Diaper cakes? Eww.
Amy B. - October 17, 2008 at 9:45 AM
- Caitastrophe said...
ahahaha LOVE the old school SNL reference!
- October 17, 2008 at 9:46 AM
Love the severed feet!! This is an awesome site!
- October 17, 2008 at 9:48 AM
- Unknown said...
Ew! Are bloody stumps really necessary???
- October 17, 2008 at 9:51 AM
- Unknown said...
I had to giggle. Apparently that is one picky shark who refuses to eat the hands and feet of it's victims. Must not be enough meat to be worth his time..... Not to mention, why hasn't someone closed that beach to swimmers? Just this cupcake mountain alone shows at least 5 carnaged bodies.
- October 17, 2008 at 9:52 AM
My only question would be, where are the rest of the severed bodies? Do these sharks just have a very discerning palate or do they eat the bodies and save the severed hands and feet to show bloody proof of their conquest?
- October 17, 2008 at 9:53 AM
LOL!!!! This was a GREAT way to start my day...thanks for all the wrecks, and I love the SNL reference!
Sara K. - October 17, 2008 at 9:55 AM
- Laura said...
The severed feet and hands are very tasteful.
www.fromuktous.blogspot.com - October 17, 2008 at 9:57 AM
In a word. EWWWW
- October 17, 2008 at 9:59 AM
- Vanessa said...
I'm sure Chevy and John would approve!
- October 17, 2008 at 10:01 AM
- writtenwyrdd said...
Not enough people reference the Land Shark skit, IMO.
I rather liked this one because it's plain silly. Gore and cake, always a good idea. - October 17, 2008 at 10:03 AM
Wow... Can you imagine getting the cupcakes with the displaced, bloody hands. I will never eat a cupcake again.
T2 - October 17, 2008 at 10:04 AM
- mbs said...
this thing rules
- October 17, 2008 at 10:06 AM
- Moose Nuggets said...
Did they make the dismembered body parts?
Or are they available for sale? - October 17, 2008 at 10:07 AM
- Trevor said...
So is this better or worse than a cupcake cake? Inquiring minds want to know!
Yeah, not a fan of the bloody stumps! - October 17, 2008 at 10:07 AM
- Nat said...
Hey, I've seen those wire cupcake trees for sale. I thought they were cool. However... the Jaws cupcake tree is quite wrecktastic.
- October 17, 2008 at 10:08 AM
- Unknown said...
I have got to do that for one of my kids! At least there isn't a pound of icing per cupcake :D
- October 17, 2008 at 10:09 AM
The more I looked at this, the funnier it got! Wreckier too.
- October 17, 2008 at 10:10 AM
- Amanda said...
ROFLMAO LOVE the SNL reference!
- October 17, 2008 at 10:14 AM
I suppose I'm not the first commenter today to admit that I just like this cupcake mountain and have no good reason -- well, part of my reason is that it's aiming for goofy and hitting the mark. Almost meta-what-Cake-Wrecks-doesn't-like-about-cupcake-cakes. And the way it's arranged kind of brings to to mind what must be the disarray and confusion of a feeding frenzy . . . okay, I'll stop now.
- October 17, 2008 at 10:15 AM
- Ms Unreliable said...
Ok Timmy, you get the big shark because you've been good. And you Dana? You get a bloody leg. Yes well, that's what happens when you draw on the walls. There are consequences!
- October 17, 2008 at 10:16 AM
Even Chevy Chase would shudder!
- October 17, 2008 at 10:18 AM
- Gayle said...
Screaming with laughter. I remember Candy Gram! My brother used to come and knock on my door and say, "Candy Gram." LOL! Thank you, Jen, for putting a smile on my face this morning.
- October 17, 2008 at 10:18 AM
- Lou said...
Apparently sharks don't find hands and feet appetizing?
Also, hands and feet are extremely buoyant..
You learn something new everyday! - October 17, 2008 at 10:19 AM
- sarahbella said...
AWFUL! lol.
- October 17, 2008 at 10:20 AM
What??? Why??? Seriously, do we know why this cake was commissioned? Tell me it's not a wedding cake.
- October 17, 2008 at 10:20 AM
That is an amazing reference to Classic SNL. Nice. I giggled my arse off.
Julia - October 17, 2008 at 10:21 AM
You seriously just posted my worst nightmare realized in icing. If anyone gave me these I would run away screaming!
BTW, I would have called it a cupcake wave (wave of horror or death...you choose). - October 17, 2008 at 10:22 AM
- Unknown said...
Jen - I'm so glad I wasn't drinking anything when I read this entry, especially the last lines. I think I broke something trying not to guffaw out loud (as I'm at work, and don't want to be busted). You consistently make my day with your witty cake commentary.
As far as today's cake-y monstrosity goes, I'm wondering if I'm the only one who finds the severed limbs on the cupcakes to be rather creepy. - October 17, 2008 at 10:23 AM
- The Chubby One said...
I just threw up in my mouth.
I think the red icing for blood is what made this worse than a baby shooting out of it's mother's tummy, I mean as distrubing as it was at least it left the blood out of it. - October 17, 2008 at 10:23 AM
This is disgusting. Who thought severed limbs would be appetizing?
Jen B. - October 17, 2008 at 10:25 AM
- V. Nicharico said...
Oh that's just bad....
I don't even think there's words to describe how bad.... - October 17, 2008 at 10:26 AM
Perhaps a surfboard with a bite out of it, or a beachball, or some tiny flipflops could be added? For the realism thing, I mean.
- October 17, 2008 at 10:29 AM
- BabelBabe said...
ok, i kinda love this one, even as i acknowledge its wreckiness.
i thought i was the only crazy still referencing that skit. - October 17, 2008 at 10:31 AM
Ah crap! My cupcake doesn't have any bloody hands or feet on it, or 1/2 a pound of shark icing...I got gypped.
- October 17, 2008 at 10:31 AM
- Real Live Lesbian said...
Now I know what I want for MY birthday!
- October 17, 2008 at 10:32 AM
- UnitOfForce said...
"Candy gram from whom?"
That is quite possibly the most awesome-awful cupcake mountain-waterfall-monstrosity ever. On one hand, I completely appreciate the theme. Who doesn't love carnage on a cupcake right? But it would look infinitely better on a cake.
Cases in point
Sure not the best cakes ever, but not bad for homemade. - October 17, 2008 at 10:33 AM
- Charly said...
I just don't even know what to say...
- October 17, 2008 at 10:34 AM
I just saw this recently somewhere. Hmmm...I don't remember where. But, I loved it then and I love it now. This is a very silly cupcake ensemble and I think it was meant to be.
- October 17, 2008 at 10:34 AM
- Jennifer said...
I'm still laughing about your comments, Jen. "LANDSHARK!" I do have to say that the idea of the cake is awesome, but the execution, not so much.
- October 17, 2008 at 10:36 AM
- Gladys said...
"Your not the candygram your that pesky land shark aren't you?"
Um NO! Just NO! Or as my friend says PHAIL> - October 17, 2008 at 10:36 AM
- Jessica L. said...
I wonder if they used the rule of thumb. Or arm. Or head.
- October 17, 2008 at 10:37 AM
- *Michelle said...
First of all - creepy. Second of all - whats with the shark's looking rabid? I know their teeth tend to be crazy but those look like they are foaming at the mouth!
- October 17, 2008 at 10:38 AM
- Becky said...
Yummy!! The idea of eating torn off hands and feet just makes me want to dive in (pun intended)
Becky - October 17, 2008 at 10:38 AM
- Tracy O said...
Man, the old SNL was sooooo much better!
"Just a dolphin, ma'am."
Tracy O - October 17, 2008 at 10:39 AM
I feel sorry for all the Barbie and Ken dolls missing their hands and feet :(
- October 17, 2008 at 10:39 AM
- FrazzMom said...
Oh I can hear the kiddies fighting over those cupcakes now...
Kid #1
"I want the one with the bloody hand!"
Kid #2
"No I WANT THE ONE WITH THE BLOODY HAND!!!"
Kid #3
"I want the shark!"
LOL! It beats fighting over those frosting roses any day!!! - October 17, 2008 at 10:52 AM
Congratulations on best humor blog
from bloggers choice awards - October 17, 2008 at 10:52 AM
- Bri said...
This one's a head-scratch inducing concept for me.
Wrong in a really funny, sort of disturbing way.
The sharks' jacked-up grills are the best part! - October 17, 2008 at 10:56 AM
Well, at least it's not a cupcake cake.
- October 17, 2008 at 10:56 AM
- Chris said...
This would pair nicely with Marcus' beach/tsunami cake.
Chris - October 17, 2008 at 10:59 AM
I'm a sick enough puppy that I think this is funny...and I have one of those cupcake stands
I think of the SNL skit when I see that Swiffer commercial of the mop trying to "get back together" with the housewife - when the (pathetic)flowers don't work, he sends a candygram...rofl - October 17, 2008 at 11:02 AM
What in the name of all that's...errr bloody? I'm just dying to hear the back story on this one.
- October 17, 2008 at 11:03 AM
- four little blessings said...
Hee hee... candy gram..... "Just a dolphin, Ma'am." I love that cake-ish creation.... pass the hands and feet, please. Blech!
- October 17, 2008 at 11:08 AM
I'm with the anonymous who posted at 10:31 about the uneven distribution of, ahem, goodies among the cupcakes. I'm trying to distract myself from the bloody horror by focusing on potential arguments over why Kiddie A gets a heck of a lot more frosting than Kiddie B.
- October 17, 2008 at 11:12 AM
I fall in the "I think this is hillarious" catagory. The concept, anyway. The actual exicution (no pun intended) is quite wrecktastic.
- October 17, 2008 at 11:13 AM
I'm changing every single bit of wedding planning right now (even though it's a week away) so I can have a beach wedding and use this "cake".
That would be hilarious. - October 17, 2008 at 11:18 AM
- TexPatriate said...
I can't say more than has already been said *except* I believe the hands and feet were created from a polymer clay mold. There's one specifically designed just to make hands and feet and these look suspiciously like those designs.
- October 17, 2008 at 11:19 AM
- Boozy Tooth said...
Nothing says Happy Birthday, or Bon Voyage, or Congratulations on the New Baby like a shark attack cupcake mountain replete with tiny severed body parts encircled with red gel icing. I especially like how the sharks breach from one cupcake to the other with such realism, it's almost like an episode of Mutual of Omaha's Wild Kindom! Thrilling!
- October 17, 2008 at 11:22 AM
- Emily J said...
If you kind of squint, the shark looks like a bunny. Honestly, that's the first thing I thought when I saw it. Perhaps it's the evil, man-eating rabbit from Monty Python?
- October 17, 2008 at 11:22 AM
- sues2u2 said...
This is totally for a boy! He's the only one who could even attempt to love the body parts "floating" around in cupcake hell!
On a positive note, I love how the decorator "caught" the ocean in the cupcakes. Kudos! - October 17, 2008 at 11:27 AM
The rest of the bodies are obviously inside the sharks. That's why the sharks are so large. Can't wait for someone to cut into them and find a torso.
- October 17, 2008 at 11:27 AM
- Marcy said...
I'm sorry, there should never. ever be BLEEDING LIMBS on any sort of a cake-ish creation.
I almost dressed my 8 month old as the land shark for halloween this year. I think we'll wait for next year, when he can "get it" and have fun trying to eat people. ; ) - October 17, 2008 at 11:31 AM
More evidence that the shark has been set up to take the fall. There is no way he could eat people with the shape his gums are in. That is some serious swollen gingivitis.
- October 17, 2008 at 11:38 AM
- chefann said...
I think it needs one of those little plastic clown heads "floating" on one cupcake, just to be completely terrifying.
- October 17, 2008 at 11:42 AM
- Sari Everna said...
As part of studying for my Bio 204 exam(vertebrates, yay!), I'm going to explain why those sharks' mouths aren't wrong.
One, fish can have teeth anywhere in and around the mouth, including into the throat and outside the mouth(sawfish, anyone?).
Two, sharks have very kinetic jaw suspension, so they can swing the jaw out thanks to articulation with what was the second gill arch(the first is, of course, the jaws themselves).
Thank you for reading. This geeky post has now ended. - October 17, 2008 at 11:43 AM
- tony a.k.a. isweatbutter said...
I can't even lie... I would totally pay actual American currency for that! I THINK THAT"S AWESOME!!! (and the snl line makes it even batter!)
- October 17, 2008 at 11:44 AM
- FreedomFirst said...
Aaaagggghhhhh! That is disgusting! The theme, AND the lack of skill!
- October 17, 2008 at 11:48 AM
That's just gross.
- October 17, 2008 at 11:48 AM
- Todd said...
*knock knock*
"Who is it?"
"Mrs. ahrlsberg?" - October 17, 2008 at 11:58 AM
I know for a fact that this was made by a home baker (for an adult party).
So really you shouldn't have even posted this cake. - October 17, 2008 at 12:13 PM
- Kelly said...
Your candy gram comment made this post even better!
- October 17, 2008 at 12:20 PM
- Momma J said...
Nothing says eat me like a severed hand!
crochetbymommaj.blogspot.com - October 17, 2008 at 12:21 PM
- Mella said...
I hope I don't have do eat a dirty feet (or one with a certain cheesy smell)
- October 17, 2008 at 12:23 PM
This is my favorite cake wreck EVER.
- October 17, 2008 at 12:26 PM
- Unknown said...
Nothing says "birthday," like bloodied, severed appendages.
- October 17, 2008 at 12:27 PM
- E.A.D. said...
Wrecky because it looks so slapdash. But I still want the cupcake in front with the shark on it. Yummy!
- October 17, 2008 at 1:19 PM
I also know the blog from which this came and it's definitely not a professional baker. She's a food blogger and would probably be devastated to see her cupcakes here.
- October 17, 2008 at 1:22 PM
- jess said...
Caaan-dy gram for Mongo! Now I REALLY like you.
I agree with Valerie! - October 17, 2008 at 1:26 PM
- JAMIE'S CREW said...
At first glance I was thinking "What the hell?"
LOVED the SNL references. Fun! - October 17, 2008 at 1:43 PM
- Becca said...
At first glance I also thought it was bunnies and I instantly thought of Monty Python. I think it is funny. However I don't think those sharks are solid icing. The frosting used wouldn't be able to hang off the edge of the cupcake. I'm going to guess it's something more like a cut twinkie, then frosted to make the shark. It has a twinkie shape to it, and that would be a lot easier than trying to form a mass of buttercream to stay perched over like that.
- October 17, 2008 at 1:44 PM
- alicia policia said...
This 'cake' is hilarious!
But I don't think this decorator is a professional decorator.
I saw this a while back on the CRAFT blog, which posts a lot of DIY projects. So I think this being on cake wrecks may be a little unfair to the decorator.
And obviously the hands and feet are gummy body parts, put out for halloween. In which case, I think it's an genius use of candy.
Anyway, I would totally love to have a severed-body-parts-jaws-shark-attack-cake! Blood icing -- bring it on!
But then, hey, what do I know? I put a hairy chested Tom Selleck on a cake... - October 17, 2008 at 1:47 PM
- alicia policia said...
Ok this is not a professional cake... It's by a hobbyist, and it's even from a cupcake book:
You really should take this entry down! - October 17, 2008 at 2:40 PM
- Jen said...
Alicia P, chill, girl. I didn't say it was an ugly cake, and I admitted it's not professional. Can't I post funny cakes from time to time?
- October 17, 2008 at 2:54 PM
Squints eyes...tilts head to one side... Nope, can't see anything wrong with it. Love it. Maybe you have to be the mother of boys to understand why anyone would love this cake.
- October 17, 2008 at 3:21 PM
This cupcake mountain should be titled "Scene from the U.S.S. Indianapolis". There, I've out tackied the Wreck.
I actually really like this, and would totally dive into those cupcakes. - October 17, 2008 at 3:24 PM
It's pretty damn funny!
- October 17, 2008 at 3:50 PM
chefann said...
I think it needs one of those little plastic clown heads "floating" on one cupcake, just to be completely terrifying.
OMG - THAT is truly terrifying, but would be hysterical! - October 17, 2008 at 4:09 PM
- Yarnhog said...
What...um...event do you suppose that cake was for?
- October 17, 2008 at 4:56 PM
- Heide said...
I love this! Then again, I'm rather strange.
- October 17, 2008 at 7:44 PM
I love the crudeness of this piece. I think it is great! Pass me one with a severed foot!
- October 17, 2008 at 8:01 PM
I am the baker of these cupcakes. I'm not a professional baker as you can tell by the lame looking sharks. But the waves on the cupcakes and the candy molded hands and feet were perfect looking.
Bear in mind that I made them as a joke for an adult only party at a retirement community. Yes, that's right, I'm someone's grandma. And I think I still have a pretty good kick-ass sense of humor. For those of you grossed out ... lighten up.
For those of you who thought these were funny ... great. My work here is done. - October 17, 2008 at 9:34 PM
It's me, the shark lady again. I forgot to give Alicia Policia a big thank you for sticking up for me. Let me repeat ... I am not George Bush. Oh wait, that's what what's his name said not me. I remember now, I said that I am not a professional baker. But for a nonprofessional I sure am causing quite the stir. Wait until I tell all the old folks at the clubhouse. They will die laughing. Ha ha ... my old lady sense of humor.
- October 17, 2008 at 10:02 PM
- Mad Izatie said...
Hey, next time I'm having a Jaws marathon this is definitely the stuff i'm serving.
- October 17, 2008 at 10:33 PM
- andie said...
Shark lady, I LOVE these cupcakes. I think they're really well done -- and absolutely hysterical.
And I love how the sharks are lunging from one cupcake to the next. Very cool! - October 17, 2008 at 11:04 PM
- Brokemom said...
Took a minute of staring at it, and then i cracked up. I want one with a foot.
- October 17, 2008 at 11:53 PM
Uh, yeah, that's fnot funny.
- October 18, 2008 at 1:34 AM
- fuzzandfuzzlet said...
It is funny.
- October 18, 2008 at 1:52 AM
- AmberSwan said...
I know I shouldn't... It's so wrong... I just can't help it...
I love this tower-o-cupcakes. I want it for my next party. - October 18, 2008 at 3:30 AM
- sharkiepatronus said...
What I find random is that so many people think this cupcakey masterpiece should be reserved for 11 year old boys. On my next birthday I want these cupcakes! I am a Girl! And its been a long time since I was eleven...
They are not gross or horrifying, They are full of AWESOME!
I love the blog and have even got by boss hooked on it!
Stacey - October 18, 2008 at 4:10 AM
- Glory von Hathor said...
I think that's good work for a non-pro. I'd be fascinated to know more of the story behind the theme that generated this cake choice at the retirement centre.
Shark Lady Grandma with the dark sense of humour scores plus points on the following grounds:
a) It's not a 'cupcakecake'.
b) It's way below the line of the ultimate in gross-out, inedible, messing with your mind cakes, the kitty litter cake.
c) It's not covered in roses.
d) Nothing looks like a penis.
e) No babies or pregnant ladies died or were injured in the eating of this cake.
Congrats on the award! - October 18, 2008 at 5:26 AM
Poor Marcus!!
- October 18, 2008 at 6:30 AM
- Etiquette Bitch said...
while i think it's sort of cute, and well executed, further inspection makes me say, "who would want to eat a cupcake with a bloody, bitten-off hand on it?"
- October 18, 2008 at 10:12 AM
- Rebecca said...
What exactly is the purpose of this bloody cupcake thing?
Are they celebrating survival? If so hurrah for not being hung up on it....if not??? I don't get it. - October 18, 2008 at 2:45 PM
- Unknown said...
Ew...dismembered body parts! Not edible.
- October 18, 2008 at 4:08 PM
The cupcake tower could represent the rogue wave that sank the boat. Just thinking.
- October 19, 2008 at 10:19 AM
- Amydeanne said...
hey i've got that book that has the "how to make those" .. funny it doesn't include the severed limbs lol
- October 20, 2008 at 9:27 AM
- Meghan said...
I saw several add this, but this is from Hello, Cupcake! which is a totally cute and easy-to-use book. That said -- the book says nothing about severed limbs, which I think might frighten my 2 year old into never getting into the water again. Plus, who ever thought a shark-mountain was a good display idea?
- October 20, 2008 at 9:20 PM
- Erin said...
EWWWWWWWWWWWWWWWW! I wouldn't even eat this.
- October 21, 2008 at 4:08 PM
Aside from the brilliantly bizarre cupcake shark attack mountain, I LOVE that you used an excerpt from one of my favourite SNL skits. I had no idea so many people remembered it until I tried to find a clip.
Taffy McClure - October 21, 2008 at 5:50 PM
hillarious I LOVE IT!
- October 22, 2008 at 3:28 PM
- ACL said...
Wow... I never thought I'd see the aftermath of the Indianapolis in cake form...
I'm torn between horror & amusement. - October 29, 2008 at 1:54 PM
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A Cake Wreck is any cake that is unintentionally sad, silly, creepy, inappropriate - you name it. A Wreck is not necessarily a poorly-made cake; it's simply one I find funny, for any of a number of reasons. Anyone who has ever smeared frosting on a baked good has made a Wreck at one time or another, so I'm not here to vilify decorators: Cake Wrecks is just about finding the funny in unexpected, sugar-filled places.
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text:
Rule #1 - Be Patient - Rule #2 - Don't ask when, if you don't contribute - Rule #3 - You have coding skills - LinuxMCE's small brother is available: http://www.agocontrol.com
Hello,I am currently working on a low-noise HTPC with HD-Support - a project on the german site www.tomshardware.de - to use as a MD with LinuxMCE.The featured DVB-Card is the KNC One TV-Station DVB-S2 -> http://www.knc1.com/d/produkte/digital_dvb_s2_plus.htmgreets Heiermann
Hi Andrew,the KNC1 DVB-S2 ist currently listed with "experimental support". ( http://www.linuxtv.org/wiki/index.php/DVB-S2_PCI_Cards )With VDR the TechnoTrend TT-budget S2-3200 is the most used card (with FFmpeg-Patch HD-Signals work - like posted in the vdr-forum)http://www.vdr-portal.de/board/thread.php?postid=665758#post665758For this reason it makes more sense to support the TechnoTrend TT-budget S2-3200In my current VDR-Machine is a TechnoTrend S-2300 - al Full-Featured-Card with natice support from VDR.regards Heiermann
i'm using the Terrateg Cinergy T XS Hybrid with the em28xx driver from Markus Rechberger with the available firmware:[ 46.416000] em28xx v4l2 driver version 0.0.1 loaded[ 46.416000] em28xx new video device (0ccd:0042): interface 0, class 255[...][ 46.848000] Loading base firmware: xc3028_init0.i2c.fw[ 47.840000] Loading default analogue TV settings: xc3028_BG_PAL_A2_A.i2c.fw[ 48.032000] Loading base firmware: xc3028_8MHz_init0.i2c.fw[ 49.072000] Loading specific dtv settings: xc3028_DTV6_ATSC_2620.i2c.fw[ 81.872000] Loading specific dtv settings: xc3028_DTV8_2633.i2c.fwbest regards,Hari
I've just bought the TechnoTrend 2300 (have not received it yet though) so i'd like to nominate it for inclusion... (http://www.linuxtv.org/wiki/index.php/DVB-C_PCI_Cards).jester.
Andrew,I've managed to get the freecom DVB-T USB tuner http://www.freecom.com/ecproduct_detail.asp?id=2234 up and running in vdr.I used the driver available here http://www.linuxtv.org/wiki/index.php/DVB-T_USB_Devices#Freecom_rev_4_DVB-T_USB_2.0_tunerUSB id of my device 14aa:0160 matched so no src hacking required.Only tuned it in last night, viewing and recording is the next hurdle -Coley.
Andrew,I'd like to see support for the Twinhan budget cards..VP 1020, VP1022, VP 102C, etc (I have them all)Regards, Dan
!(state->dst_type == DST_TYPE_IS_CABLE) &&


text:
WASHINGTON (AP) -- Two fierce competitors who've given their all, President Barack Obama and Republican Mitt Romney now yield center stage to voters Tuesday for an Election Day choice that will frame the contours of government and the nation for years to come.
After a grinding presidential campaign that packed suspense to the finish, Americans head into polling places in sleepy hollows, bustling cities and superstorm-ravaged beach towns deeply divided. All sides are awaiting, in particular, a verdict from the nine battleground states whose votes will determine which man can piece together the 270 electoral votes needed for victory.
Obama has more options for getting there. So Romney decided to make a late dash to Cleveland and Pittsburgh on Tuesday while running mate Paul Ryan threw in stops in Cleveland and Richmond, Va. Obama opted to make a dozen radio and satellite TV interviews from his hometown of Chicago to keep his closing arguments fresh in voters' minds.
"I feel optimistic but only cautiously optimistic," Obama said on "The Steve Harvey Morning Show." ''Because until people actually show up at the polls and cast their ballot, the rest of this stuff is all just speculation."
Romney also reached out on Ohio drive-time radio, where he said told voters to remember as they go to the polls that the country is hurting financially under Obama's policies. "If it comes down to economics and jobs, this is an election I should win," Romney told Cleveland station WTAM.
Vice President Joe Biden and his wife, Jill Biden, were among the first voters Tuesday in at a polling place in Greenville, Del., Biden's home state. Smiling broadly, Biden waited in line with the other voters and greeted them with a handshake. Outside he sent a message to people across the country who may encounter crowded polling places. "I encourage you to stand in line as long as you have to," he told television cameras.
Both sides cast the Election Day choice as one with far-reaching repercussions for a nation still recovering from the biggest economic downturn since the Great Depression and at odds over how big a role government should play in solving the country's problems.
"It's a choice between two different visions for America," Obama declared in Madison, Wis., on Monday asking voters to let him complete work on the economic turnaround that began in his first term. "It's a choice between returning to the top-down policies that crashed our economy, or a future that's built on providing opportunity to everybody and growing a strong middle class."
Romney argued that Obama had his chance and blew it.
"The president thinks more government is the answer," he said in Sanford, Fla. "No, Mr. President, more jobs, that's the answer for America."
With both sides keeping up the onslaught of political ads in battleground states right into Election Day, on one thing, at least, there was broad agreement: "I am ready for it to be over," said nurse Jennifer Walker in Columbus, Ohio.
It wasn't just the presidency at stake Tuesday: Every House seat, a third of the Senate and 11 governorships were on the line, along with state ballot proposals on topics ranging from gay marriage and casino gambling to repealing the death penalty and legalizing marijuana. Democrats were defending their majority in the Senate, and Republicans doing likewise in the House, raising the prospect of continued partisan wrangling in the years ahead no matter who might be president.
If past elections are any guide, a small but significant percentage of voters won't decide which presidential candidate they're voting for until Tuesday. Four percent of voters reported making up their minds on Election Day in 2008, and the figure was 5 percent four years earlier, according to exit polls. In Washington Lee High School in Arlington, Va., hundreds of voters were in line shortly after the polls opened at 6 a.m. and had to wait over an hour to cast their ballot.
By contrast, Election Day came early for more than a third of Americans, who chose to cast ballots days or even weeks in advance.
An estimated 46 million ballots, or 35 percent of the 133 million expected to be cast, were projected to be early ballots, according to Michael McDonald, an early voting expert at George Mason University who tallies voting statistics for the United States Elections Project. None of those ballots were being counted until Tuesday.
The two candidates and their running mates, propelled by adrenalin, throat lozenges and a determination to look back with no regrets, stormed through eight battleground states and logged more than 6,000 flight miles Monday on their final full day of campaigning, a political marathon featuring urgency, humor and celebrity.
Obama's final campaign rally, Monday night in Des Moines, Iowa, was filled with nostalgia. A single tear streamed down Obama's face during his remarks, though it was hard to tell whether it was from emotion or the bitter cold.
Team Obama's closing lineup included Bruce Springsteen, rapper Jay-Z, singers Mariah Carey, Ricky Martin and John Mellencamp, the NBA's Derek Fisher and actors Samuel L. Jackson and Chris Rock. Springsteen, who hitched a ride aboard Air Force One for part of the day, even composed an anthem for the president, rhyming "Obama" with "pajamas."
"Not the best I've ever written," the rocker confessed.
Obama, making his last run for office at the still-young age of 51, was tickled to have Springsteen along as his traveling campaign, telling the crowd in Madison, "I get to fly around with him on the last day that I will ever campaign — so that's not a bad way to end things."
Team Romney's closing events offered a slimmer celebrity quotient, including Kid Rock and country rock performers The Marshall Tucker Band. But the GOP nominee didn't seem to mind.
After a warm welcome at a rally in Fairfax, Va., Romney, 65, told cheering supporters: "I'm looking around to see if we have the Beatles here or something to have brought you. But it looks like you came just for the campaign and I appreciate it."
Wife Ann Romney addressed the crowd in suburban Washington, too.
"Are we going to be neighbors soon?" she asked hopefully.
Ryan alone logged more than 2,500 miles Monday as he hopped from Nevada to Colorado to Iowa to Ohio to Wisconsin.
At a rally in Reno, Nev., he told voters: "This feels like deja vu, doesn't it? You've seen a few of us around, haven't you?" He'd been at a rally just around the corner on Thursday.
Vice President Joe Biden crisscrossed Virginia, and fondly recalled his debate with Ryan during a stop in Richmond.
"You all learned what 'malarkey' means, didn't you?" he said. "Well, I heard a lot of malarkey."
Just in case everyone wasn't paying attention, Obama and Romney made a play for those tuned in to "Monday Night Football," each making satellite appearances on ESPN that aired during halftime of the Philadelphia Eagles-New Orleans Saints game.
The forecast for Election Day promised dry weather for much of the country, with rain expected in two battlegrounds, Florida and Wisconsin. But the closing days of the campaign played out against ongoing recovery efforts after Superstorm Sandy. Election officials in New York and New Jersey were scrambling to marshal generators, move voting locations, shuttle storm victims to polling places and take other steps to ensure everyone who wanted to vote could do so.
Obama, who voted 12 days early, was sure to observe his Election Day ritual of playing pickup basketball with friends and close advisers. The one time he skipped the tradition, he lost the New Hampshire primary in 2008.
"We won't make that mistake again," said senior adviser Robert Gibbs.
Romney was voting at a community center near his home in Belmont, Mass., before his sprint to Ohio and Pennsylvania. His campaign released a gauzy 5-minute Election Day web video called "The Moment" replaying key events from the campaign, with Romney assuring voters, "The future is better than the past."
The election played out with intensity in the small subset of battleground states: Colorado, Iowa, Florida, New Hampshire, Nevada, North Carolina, Ohio, Virginia and Wisconsin. Romney's late move to add Pennsylvania to the mix was an effort to expand his options, and Republicans poured millions into previously empty airwaves there.
In the campaign's final hours, voters around the country echoed the closing arguments of the two presidential candidates.
Obama supporter Gary Muratore, of Upper Arlington, Ohio, said Obama had rescued the country "from the brink of economic disaster."
"And while I don't think the pace of the recovery has been as fast as anyone would like, I think that the only way forward is to keep on the path that he started us down," said Muratore, 62, who attended an Obama rally in Columbus on Monday.
Romney backer Anastasia Loupakos, voting in Iowa City on Monday, said Romney was "the one to turn our economy around."
"I can't stand the thought of Barack as president for four more years," she said. "I couldn't stand him spending all of our money. I feel like he's destroying more jobs than he's creating."
After a long campaign that cost record sums and spawned far more political ads than ever before, Americans were showing fatigue at the end. A Pew Research Center poll released Monday showed 47 percent of Americans followed news about the election closely last week, down from 52 percent a week earlier.
Attorney John Martin, from Golden, Colo., filled out his mail-in ballot over the weekend. He didn't want to reveal whom he had chosen, but said he'd been "obsessively" watching the election for months.
Now, he's ready to move on.
"I'm old enough to be able to live with either outcome," he said.
Sometimes, it all seemed like overkill.
Biden stopped in at Mimi's Cafe in Sterling, Va., after a rally nearby. As one family left, a youngster grumbled, "So we came into the restaurant and still didn't get any food."
Associated Press writers Nedra Pickler in Washington, Darlene Superville in Arlington, Va., Ann Sanner in Columbus, Ohio, Nicholas Riccardi in Denver, Colo., Ryan J. Foley in Iowa City, Iowa, Philip Elliott in Beloit, Wis., Jim Kuhnhenn and Julie Pace in Chicago, Kasie Hunt and Steve Peoples in Cambridge, Mass., and Matthew Daly in Wilmington, Del., contributed to this report.


text:
As an economist, it's inevitable that social friends ask my thoughts about current economic issues (at least it's better than being asked for free legal advice). This weekend a friend commented about the "recovery that isn't", reflecting the public sense that the economy doesn't seem to be doing as well as government reports (particularly unemployment reports) and some politicians make it out to be.
This morning I ran across a weekend article in the WSJ Online that reports on the broader unemployment rate by State in the U.S. In the article, Ben Casselman discusses the difference between the official unemployment rate, formally known as U3 (those who are not working but actively seeking work), and the broadest Labor Department measure, affectionately called U6, which includes people who want to work but are not actively looking and those who want full-time work but are working part-time jobs to make ends meet. Casselman shows how the difference in those measures sometimes reveals significant differences. Take Idaho, for instance, whose unemployment rate is below the national average, but whose U6 measure is above the national average, suggesting a disproportionately large number of people who want full-time work but are stuck with only part-time job opportunities or have given up looking.
This got me wondering just how the difference between U3 and U6 are behaving on a national level, so I went to the Dept of Labor's website and downloaded both series going back to 1994, when U6 was first introduced.
This figure shows U3 (seasonally adjusted, in blue) and the difference between U6 and U3 (i.e., underemployment, in red) for the past 18 years. As one would expect, the two are positively correlated. But a couple things stand out. First, while positively correlated, the degree of correlation before and after mid-2001 is very different. For the first eight years, the two track very closely; not so closely afterward.
Second, while unemployment has dropped 2% since hitting its peak of 10% in October 2009, the underemployment rate has barely moved, dropping from 7.2% in October 2009 to only 6.9% in September 2012. So, regardless of whether you buy Jack Welch's conspiracy theory about the unemployment (U3) numbers being manipulated, it's clear that there is a persistently large portion of the labor force–double what it had been in 2008–that is wanting full-time work and unable (or discouraged) to find it.
Which pretty well sums up, I believe, the disconnect between the numbers and the reality of the economy. Pointing to the official unemployment numbers masks the truth about the state of the labor market in the US and belies the economic malaise that persists.