5 Weird and Wonderful Food Oddities You Can Buy Online
Sugar cube skulls from dembones
dembones via Etsy
Do you spend time wandering the interwebs looking for more stuff to stuff into your kitchen? The odder the better? No? Well, we do, and we thought it was time we shared some of our finds with you, because there is some seriously cool (and weird) stuff out there. Useful? Sometimes. Awesome? Always.
$3 is a lot to pay for 4 sugar cubes, but hey, they're "Molded by Hand in small intimate batches of 100% pure cane sugar"! We can see how these would make a great gift for the right person, or as party favors for your Day of The Dead or Halloween party.
Ahhhh!!! So cute!! So impractical!! Seriously, who really needs a toothpick holder that only holds, like, 10 toothpicks? And that you have to hand-fill by putting toothpicks in each of the holes? But also, who cares? It's a hedgehog! And it hangs on the edge of a bowl if you want!! We want, we want! ($25)
These are cheap ($9.99), and fun, and kinda a perfect gift for the writer/editor/computer sciences teacher-slash-caffeine addict in your life. Cute and super practical.
Wine bottle stoppers have always been a mystery to me -- why not just finish the bottle? But if I was going to save my wine, this is the way I'd do it. At $11.95 each, no two are alike, but they're all gory fun.
I have a fantastic necklace made from a vintage dessert fork and I never wear it because it seems just kind of obnoxious for a food writer to wear a fork around her neck. But a chandelier made from old spoons and forks? OK, maybe obnoxious for me as well. But for you, if you've got the $449-1999 to spare, why not? These light fixtures are gorgeous, and they'd probably be even cooler in a non-food room, like the bathroom. Yes, I just recommended putting a $2,000 fork chandelier in your bathroom. Deal with it.
Want more Squid Ink? Follow us on Twitter or like us on Facebook.
Get the Food & Drink Newsletter
Our weekly guide to Los Angeles dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.