Here we go again…

Kanye West recently performing at the G-Shock 25th Anniversary Party in New York.

Source: The Hundreds

Attention Burger Connoisseurs: Le Burger Brasserie Sports Grille is located in Las Vegas, Nevada at the Paris Las Vegas. This upbeat spot is notorious (in my mind) for one thing: a burger. They offer a repertoire of burgers in a palette of “Le Boeuf” (beef), “Le Poulet” (chicken), “Le Salmon” (salmon), “L’Agneau” (lamb) and “Les Legumes” (veggies), but one stands alone. The kobe beef and Maine lobster burger with caramelized onions, Brie cheese, crispy prosciutto, topped with 100-year-aged balsamic vinegar!

Sliced, sizzled and slathered with cheese. The famous Philly Cheesesteak serves as an iconic representation of Philly and now, an expensive luxury. That’s because Chef James Locascio, of Rittenhouse Square’s Barclay Prime, created Philadelphia’s “haute” cheesesteak, an upscale version of the sandwich that includes butter poached lobster and shaved truffles.

“It’s every ingredient you want to try in a life time in one,” said Locascio. Still, that kind of lavishness doesn’t come cheap. For one cheesesteak, expect to pay $100. That is nearly 15 times more than the original. “We made sure we had the best beef we could find, the best lobster and the right cheese,” explains Locascio. To get top of the line ingredients, Locascio says it costs $17 per pound for cheese, $21 per pound for Kobe beef and $900 per pound for summer truffles.

So who buys the costly sandwich? On average, five or six customers order it per night and many share it as an appetizer. Locascio says, “It all adds up, a quarter of a million dollars a year in cheesesteaks is pretty good.” With other steak shops selling their sandwich for about $7 a pop, you might say that’s really good.

This sandwich has Dave Procaccini’s name written all over it.

Source: CBS

Muto is an ambiguous animation by the artist Blu. The video depicts rough sketches of different figures melting into a fast paced environment. Painted on public walls in Buenos Aires and Baden, this video combines graffiti, rough sketchy figures, and trippy animation in a real world street setting. Overall, Blu did an incredible job with the animation by giving it the “acid trip” effect.

Source: Blu

Ubud is a town on the Indonesian island of Bali. The town is located amongst rice paddies and steep ravines in the island’s central foothills in the Gianyar regency. One of Bali’s major arts and culture centres, it has developed a large tourism industry. The specialty in Ubud is the nasi babi guling (roast suckling pig), which can be found all over the island. This dish is an all-in-one platter of rice with pork meat, fried pork skin, pig intestines, gizzet, and vegetables and apparently the best place to get it is Warung’s Ibu Oka.

Babi Guling at Ibu Oku is considered a Balinese delicacy for locals and tourists. The food stall has stood there for the past 20 years, serving up what many say is some of the best pork in the world. Half a dozen live pigs are housed at the back of the compound, snuffling, eating, sleeping and generally enjoying life before the pre-dawn kill that will have them cleaned, gutted, stuffed and spitted by 4 a.m., ready for the Warung’s 11 a.m. opening.

For those of you who are curious to what Babi Guling actually is, it is a roast suckling pig packed full of Balinese herbs and spices, such as shallots, garlic, chili, ginger, galangal, turmeric and bay leaves, then roasted over an open fire for at least five hours while continulously being lathered with coconut milk. This is five hours of hot, heavy work for the cooks who rotate, non-stop, the wooden spit by hand, regularly dousing the flames with water to maintain the perfect cooking temperature. Getting the temperature right is an art that has been handed down from generation to generation, the suckling pigs slowly developing that warm golden sheen that makes for the best crackling, the inner meat cooking slowly until it is utterly succulent. Prominent chefs like Jamie Oliver and Anthony Bourdain say this is the best pork in the world.

Ibu Oka learned this art — along with the business — from her parents-in-law 25 years ago. She adds that her in-laws had been preparing Babi Guling for 33 years before she took on the business.

“The family has been making Babi Guling for almost 60 years. Two generations of us. Originally, the business started at the market. I ran it there for the first five years after my parents-in-law died, and then moved the warung to Jl. Suweta 20 years ago,” she said of the business that now involves her whole family.

For pork eaters, this is the mother of all pork dishes. The pork meat is nicely marinated and very tender. The fried pork skin is very crispy and delicious. The atmosphere is very casual, everyone sits on the floor, sharing a long low table while Ibu Oka, the owner of the stall I presume, shaves the tender juicy meat off the pig hanging on the kitchen. Ibu Oka is highly recommended just for the experience of a local food stall, and also for the lovely pork dish.