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New York Restaurant Serves Gold-Plated Chicken Wings

Deep-fried chicken wings aren’t usually considered a fancy gourmet meal, but one restaurant has come up with away to raise the raise the fast-food staple to luxury status. Introducing the world’s first gold-plated chicken wings.

Created by New York City restaurant ‘The Ainsworth’ in collaboration with socialite and reality TV star Jonathan Cheban, the FOODGŌD 24k Gold Buffalo Wings are the definition of flashy fare. After being soaked in a coconut butter, chipotle, and honey batter for 24 hours, they are deep fried and then tossed into a metallic gold sauce that gives them a shiny, gold-plated look. Finally, they are sprinkled with edible gold dust for extra pizazz.

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Young Confectioner Makes the Most Amazing Cakes

At just 31 years of age, Elena Gnut, Pastry Chef from Kaliningrad, Russia, is already recognized as one of the world’s most talented cake artists. And looking at her impressive portfolio, it’s easy to see why.

Elena Gnut’s cakes look more like artistic sculptures than treats meant to be eaten. Browsing through her popular Instagram, you often feel like you’ve found the most amazing cake you’ve ever seen, but then you scroll further down and find even more impressive ones. Whether she’s molding the frosting into whimsical shapes or using edible dyes to paint incredible scenes or portraits, the young confectioner is always coming up with new and intriguing ideas that keep her Instagram fans coming back for more.

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Cockroach Milk Could One Day Become the Ultimate Superfood

Consuming a fluid secreted by cockroaches may not be everyone’s idea of a balanced meal, but scientists believe that the “cockroach milk” produced by a certain species of cockroaches is one of the most nutritious substances on the planet, and could one day become the ultimate superfood.

Unlike most other insects, the Pacific beetle cockroach is viviparous, meaning the female give birth live babies that have developed within their body, instead of laying eggs. But a few years ago, while studying these fascinating insects, scientists discovered something even more remarkable – as the embryos grow inside the female cockroach’s body, she feeds them a pale, yellow liquid “milk” from her brood sack. Research has shown that this “cockroach milk” has three times the energy content of buffalo milk, making it one of the most nutritious substances on Earth.

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World’s First 100% Plant-Based Steak Is Barely Distinguishable From the Real Thing

Dutch company Vivera claims it has created the holy grail of plant-based protein – a 100% vegan steak that tastes and smell so good that consumers will barely be able to tell that it’s not actual steak.

Made primarily of soy and wheat, the groundbreaking vegan steak is the result of one and a half years of trial and error, with Vivera’s experts working against the clock to ensure that the Dutch company is the first to bring a 100% plant-based steak to market. While getting the taste and smell right was a big challenge, the texture was by far the most difficult to replicate. Making a plant-based product feel like steak when your biting and chewing on it is apparently not the easiest thing in the world.

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Japanese Hospital Food Will Make You Never Want to Get Discharged

A woman  who recently gave birth at a clinic in Miso, Japan, recently posted a series of photos of the food she was served there, and they make it look like she had her baby in a Michelin star restaurant.

When talking about hospital food, most people use phrases like “barely edible” or “tasteless” or “hard to stomach”, but Japan is proof that hospital food doesn’t have to be disgusting. Imgur user jenkinsinjapan, who  was recently checked into a small OB-GYN clinic in Miso for childbirth, shared some photos of the various dishes she had to put up with there and they look mouthwatering.

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Completely Clear, Alcohol-Free Beer Can Be Enjoyed Anytime, Anywhere

Most alcohol-free beers mimic the real deal almost to perfection, minus the buzz and substituent hangover, which makes them a bit problematic to drink in places where alcohol consumption is frowned upon, like the workplace. But thank to Suntory’s new clear beer, people will just think you’re drinking water.

All Free All Time is a zero-alcohol, zero-calorie beer designed to protect consumers from judgmental attention from bosses coworkers and clients at the workplace. It is completely clear and comes packaged in small plastic bottles which make it look more like a bottle of water than beer. You can take a sip at your desk, while working, or in a meeting, without worrying about attracting unwanted attention to yourself.

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Ketchup Slices Are Here to Make Soggy Burgers a Thing of the Past

Tired of ketchup dripping all over your favorite clothes? Had enough of soggy, ketchup-filled burger buns? Well, one company seems to have come up with the perfect answer to your problems – ketchup slices.

Emily Williams, co-founder of Bo’s Fine Foods, the company behind ketchup slices, came up with the idea for this revolutionary way of enjoying the world’s most popular red sauce while fiddling around with one of her father’s barbecue sauce recipes. It required the braising of large quantities of vegetables that were afterward discarded, but seeing as food waste is currently one of the world’s main economic and environmental problems, she decided to take a different approach. Little did she know it would result in a completely new way to enjoy ketchup.

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Recycled Landfill Meat Gives ‘Junk Food’ a Whole New Meaning

Life in the slums of Manila can be incredibly difficult, and putting food on the table every day is a big challenge. That’s what makes “pagpag” so popular. This Tarong term usually refers to the dust one shakes out of clothing or carpets, but in the slums it means meat picked out of the landfill, cleaned and recooked into cheap meals.

Pagpag has long been a staple of Filipino slum cuisine, but in recent years it has also become a lucrative business both for landfill scavengers and small restaurant owners who buy the discarded meat at cheap prices and recycle it into various dishes. Scavengers who were previously only interested in recyclable metal and plastic now focus on leftover and expired food coming in from fast-food chains and supermarkets, scouring for it alongside feral cats and rats, packaging it in plastic bags and selling it for a small profit.

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Japanese Restaurant Becomes Internet Sensation for Its All-Natural Blue Soup

Kipposhi, a restaurant in Tokyo, Japan, has seen its popularity skyrocket recently, after photos of its bright blue ramen soup started going viral on social media platforms like Instagram.

Blue soup doesn’t really sound like the most appetising dish, but that hasn’t stopped people from flocking to Kipposhi, a ramen restaurant located in the heart of Tokyo, to give its famous Clear Chicken Soup ‘Blue’ a try, or at least take a photo of it to post on social media. It all started in January of 2017, when Mr Kozuimi, the owner of Kipposhi and creator of the unique blue ramen, posted a photo of his invention on Instagram. It went viral almost instantly, becoming a social media sensation, and putting the relatively new ramen restaurant on the map of must-visit Tokyo attractions.

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You Can Now Abuse Your Mouth with a Mace-Flavored Beer

When you think of Mace pepper spray, ‘awesome beer flavor’ is probably not the first thing that comes into your head, but that’s exactly why the adventurous people at Dog Head Brewery decided to create the world’s first mace-flavored beer.

Dogfish Head Brewery is known for sometimes using weird ingredients – from pork scraps to dust from lunar meteorites – to create unique brews, so this collaboration with Mace Security International to create a mouth-numbing beer is not that unusual. Called “In Your Mace!”, the limited edition drink is partially brewed with oleoresin capsicum, the active ingredient in Mace’s pepper spray.

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This Bride Mannequin Is Actually a Fully-Edible Wedding Cake

Meet Lulwa, also known as the ‘Million Dollar Bride’, a 120 kilogram-wedding cake shaped like a life-size Arabian bride. “She” was created by Debbie Wingham, ‘the world’s most expensive designer’, and showcased at the 2018 Dubai Bride Show, in the UAE.

Wingham is the creator of some of the most expensive objects of desire in history, including a $16 million shoe, a $4.8 million black diamond dress, and the world’s most expensive wedding cake which was valued at a staggering $67 million. With an estimated value of “only” $1 million, the designer’s latest work, the Million Dollar Bride cake was one of her most affordable projects yet. But what the cake lacked in financial value, it certainly made up in style and realism.

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World’s Most Dangerous Ice-Cream Is 500 Times Hotter Than Tabasco Sauce

Describing an ice-cream as hot might seem strange, but when talking about the Respiro del Diavolo (Devil’s Breath), it’s actually an understatement. Made using an assortment of hot chillies, the bizarre treat scores over 1.5 million units on the Scoville scale of hotness, making it the world’s most dangerous ice-cream.

Respiro del Diavolo was brought to Glascow, Scotland, by Martin Bandoni, owner of the Aldwych Cafe and Ice Cream Parlour, but he claims the recipe has been a closely-guarded secret among Italian gelato makers for centuries. It has been used as a test of bravery at yearly gatherings among masters of the trade, but Bandoni thought it could become a commercial hit as well, so he put it on the menu of his ice-cream parlour in Glasgow. So far, the response has been ‘crazy’, with people from all over the UK stopping by to try the fiery treat.

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Japanese Farmers Develop “Incredible” Banana with Edible Skin

Fruit farmers in Okayama, Japan, have managed to make peeling a banana optional by developing a special variety with edible skin. The peel of their “Mongee Banana” is not particularly tasty, but it is considerably thinner and far less bitter than that of regular bananas, making it 100% edible.

To create the incredible Mongee – which is actually Okayama slang for ‘incredible – scientists at D&T Farm, in Okayama Prefecture, developed an innovative method called “Freeze Thaw Awakening” which involves recreating conditions from 20,000 years ago, at the end of the ice age, when plants would emerge from harsh winter temperatures to grow. They froze banana saplings to -60 degrees Celsius, planting them again as they began to thaw. This apparently activated an ancient part of their DNA, which not only allows the plant to thrive in Japan’s cool climate, but also accelerates its development. While tropical varieties of banana require two years to grow large enough for consumption, the Mongee banana needs just four months.

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This Israeli Startup Wants You to Eat Fruit Fly Larvae to Help Save Our Planet

An Israeli start-up has introduced an intriguing potential solution to world hunger – fruit fly larvae. The company, Flying SpArk, co-founded by Eran Gronich and Yoram Yerushalmi in 2014, uses fruit fly larvae to make a protein powder (in regular and low-fat varieties) and oil, both of which are odorless and flavorless. These products can then be used to make everything from substitute meat patties to pasta, cereal, and even bread.

Fruit flies have a lifespan of only six days but multiply up to 15 times in that time, making them easy and cheap to farm and harvest. There is virtually no waste created in the process, as all parts of the larvae are used. This gives them an edge over conventional protein sources like poultry or cattle, but also over insects like grasshoppers or crickets, because they have no legs, wings, antennas or eyes. And while, Flying SpArk doesn’t believe its fruit fly powder can completely replace meat, the company hopes that by becoming a part of human diet, it can at least reduce our negative impact on the environment.

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Chef Bakes Crystal Clear Jello-Like Pumpkin Pie That Tastes Like the Real Thing

People have been losing their minds over the pumpkin pie created by Simon Davies, the chef at Chicago’s Alinea restaurant, and for good reason. It looks like jell-o on a pie crust, but he insists that it’s an actual pumpkin pie, just not the kind we’re all used to.

Davies posted the first photo of his bizarre crystal-clear pumpkin pie in late September, and people have been talking about it ever since. The general reaction can be described as a mix of surprise, confusion and anger, as people try to wrap their hands around this pumpkin pie that sort of looks like the traditional Thanksgiving dessert, but is totally different, at the same time. Most of them just can’t accept that it’s not simple jell-o on a buttery pie crust, but a condensed distillation of actual pumpkin pie filling that tastes like the real thing.

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