Tokyo Restaurant Will pay You $438 if You Can Eat This Giant Bowl of Ramen in 20 Minutes

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If you love ramen and want to get paid for eating lots of it, I suggest visiting the Umakara Ramen Hyouri restaurant, in Tokyo, Japan. They will pay a cool 50,000 yen ($438) to anyone who finishes their giant bowl of delicious ramen in under 20 minutes, Easy money, right?

Well, they don’t call these things eating challenges for nothing, so it’s definitely not a walk in the park. In fact, in the three years since the Japanese restaurant introduced the challenge, only nine people have managed to finish the gargantuan dish in the allotted time. Legend has it that they didn’t eat for a week afterwards and never spoke the word “ramen” again. Nine is not that many, but at least it’s doable right? And here’s an extra incentive: if you think that 20 minutes is just not long enough to gobble this delicious monster, Umakara Ramen Hyouri is also willing to pay $236 to whoever manages to eat it all in 30 minutes.

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These Realistic-Looking Leather Shoes Are Actually Made of Chocolate, Cost More Than Real Shoes

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Featuring perfectly replicated seams, soles and shoelaces, as well as impressively realistic finish, these life-size chocolate shoes seem made of genuine brown leather.

The “Gentleman’s Radiance” chocolate line is the creation of master chocolatier Motohiro Okai of Rihga Royal Hotel’s chocolate boutique L’éclat, in Osaka, Japan. Each leather show measures 26 centimeters (10.2 inches) in length, and is crafted exclusively from chocolate, including the insole and laces. The shoes come in three different shades of brown leather – light, dark and red-brown – and have a realistic shiny finish which Okai achieved after a painstaking process of trial and error.

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Brewer Claims to Have Created an Alcoholic Beer That Doesn’t Give You Hangover

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Dutch beer maker De Prael Brewery claims to have discovered the holy grail of alcoholic drinks – a pilsner-style brew laced with ingredients that greatly reduce the chances of next-day hangover and leave drinkers feeling fresh.

Thomas Gesink, the owner of Amsterdam-based De Prael Brewery, says he came up with the formula for his revolutionary beer after being challenged to create an alcoholic brew that would allow consumer to go to work the morning after without having to deal with the symptoms of hangover. So he and his team of brewers started researching what ingredients they would need to add to achieve their goal, while making sure that they didn’t affect the taste of the beer.

While the exact recipe for this 4.5%-alcohol hangover-free beer remains a closely-guarded secret, Gesink revealed that the main wonder ingredient is vitamin B12, which prevents headaches. “It is actually the only vitamin which can be dissolved in water, and that is why you can brew with it,” he said. The unique beer also contains sea salt to prevent dehydration, ginger and willow fibers, which are known to have a cleansing effect on the body.

Pic shows: Customers tasting the beer;nnA Dutch beer maker claims to have discovered the holy grail of brewing - beer that does not leave a hangover the next day.nnThe formula for the miracle beer which gets people drunk but does not leave them paying the price afterwards is a closely guarded secret, however some of the ingredients have been made public.nnBut what is known is that the De Prael brewery, located in the Dutch capital of Amsterdam, came up with the formula for the hangover-free beer after being challenged to create a tipple that reduced the effect of the hangover the next day.nnBrewer Thomas Gesink said: "It is a pilsner-style beer with 4.5 percent alcohol, but we researched what we needed to add to make for a lighter hangover the next day."nnAnd they were delighted with the results. One of the extra ingredients added was vitamin B12, which is also found in paracetamol.nnGesink said: "It is actually the only vitamin which can be dissolved in water, and that is why you can brew with it."nnOther ingredients are willow fibres for a cleansing effect, ginger against sickness, and sea salts to keep the body from dehydrating. Yet the beer is said not to be salty at all, and all the extra ingredients add only the lightest of tastes to the beer drinking experience.nnCustomers who tasted the beer at the pub in the Amsterdam brewery were pleasantly surprised.nnOne customer said while tasting: "It is malty, delicious. Different than a normal lager beer. It has much more character."nnGesink said: "It works like a charm. But of course it would not work with vast amounts, it still contains alcohol."nnHe said that after four or five beers, a person would still be left feeling fresh in the morning.nnThe bad news is that so far the beer is only for sale at the De Prael brewery, where it is available from draft. Those who fancy a tipple might need to be quick, as "people do drink a lot of it" according to the brewers.

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Italian Doctor Creates Ice-Cream That Improves Sporting Performance

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“Who says that health foods have to taste bad?” That’s the question that inspired Italian cardiologist Dr. Valerio Sanguigni to create a tasty ice-cream with proven health benefits, including improved sport performance in youth.

It’s a known medical fact that can help improve heart health and prevent certain diseases, with some studies even linking them to living a longer life. Staples of Italian cuisine, like olive oil, tomatoes and red wine have been credited for contributing to the longevity of the Italian population, whose number of centenarians has tripled in less than 15 years. But despite their documented benefits, Dr. Sanguini believed that many antioxidant-rich health foods lost a considerable share of their properties before reaching people’s tables. He decided to solve this problem using ice-cream.

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World’s Most Expensive Potato Chips Cost $11 a Piece, Come in Boxes of Five

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In an attempt to create a special snack to go with their high quality beer, Sweetish brewery St. Erik’s has created the world’s most expensive potato chips.

Apparently, St. Erik’s didn’t think Lays or Pringles chips were good enough to pair with their ale, so they decided to create their own exclusive snack and price it accordingly. “St. Erik’s Brewery is one of Sweden’s leading microbreweries and we’re passionate about the craftsmanship that goes into our beer. At the same time, we felt that we were missing a snack of the same status to serve with it,” brand manager Marcus Friari said in a statement. “A first-­class beer deserves a first-­class snack, and this is why we made a major effort to produce the world’s most exclusive potato chips. We’re incredibly proud to be able to present such a crispy outcome.”

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New York Restaurant Employs Cooking Grandmas Instead of Professional Chefs

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When it comes to tasty food, nothing beats grandma’s cooking! Well, except maybe more grandmas cooking in the same kitchen, which is exactly what goes on at Staten Island’s Enoteca Maria, a charming restaurant that employs grandmas from various parts of the world, instead of professional chefs.

Enoteca Maria owner Jody Scaravella says that he came up with the idea of placing grandmothers in a restaurant kitchen about 12 years ago, after suffering a series of tragic losses. His grandmother, his mother and his sister had passed away within a few years of each other, and the idea of having an Italian grandmother in the kitchen just felt comforting to him. He got his first cooks by posting an ad in the paper seeking ‘Italian housewives to cook regional dishes’. “I was still building the restaurant then, so I asked them to come to my place to cook instead — I live in the neighborhood. And they came with dishes, and their husbands and a few grandchildren they were looking after for the day. The whole thing was like a Fellini movie,” Scaravella remembers.

But that was only the beginning. These days, the unique New York restaurant has a rotating staff of grandmothers from around 30 different places around the world, including Palestine, the Czech Republic, Argentina, Nigeria and Algeria. They are known as ‘nonnas’ – Italian for ‘grandmas’ – and take turns in cooking traditional recipes from their respective culture, offering patrons the chance to experience new and exciting dishes virtually every night.

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Australian man Spends 12 Years Turning Potatoes into Dairy-Free Cheese Called ‘Chato’

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Andrew Dyhin, an Australian inventor and founder of the PotatoMagic company, claims that he has spent the last 12 years researching ways of transforming common potatoes into a cheese-like product that is completely dairy-free.

“The product is called chato – cheese potato. It looks like cheese and melts like cheese, but it is nothing but potato,” Dyhin says. While he won’t reveal the exact production process, he says that the potatoes are peeled, liquefied and processed with no added ingredients into a basic product that can be melted, sliced, turned into cubes or mixed with water and other ingredients to make dips, just like cheese. The PotatoMagic founder said that he is confident that chato can become a sustainable plant based alternative to cheese, milk, custard and even ice-cream.

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Only 5 People Have Managed to Finish This Giant Taco in the Last 18 years

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Chacho’s Taco, a Tex-Mex eatery in Corpus Christi, Texas, has been challenging people to finish a spectacular 4-pound All-Mighty Taco in under 10 minutes ever since its inception, 18 years ago. During that time, only 5 really hungry people have managed to do it.

The next-to-impossible eating challenge posed by Chacho’s Taco recently went viral on social media, after Norma Jean Toro, a Corpus Christi local, posted a photo of her struggling to eat the 4-pound behemoth made with a giant homemade tortilla and lots of beans, cheese, carne guisada, egg, potatoes and bacon. She failed to finish the taco, but won the admiration of the internet instead. Her post has been doing the round on social media around South Texas after receiving thousands of shares on Facebook.

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Get a Life-Size Tattoo of a Burger, Win Free Burgers for Life

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Cafe 51, a popular burger joint in Melbourne, Australia, is offering anyone the chance to receive a free burger per day, for the rest of their lives, if they get a scale tattoo of one of their delicious burgers, anywhere on their bodies.

“Tattoos are for life, so why shouldn’t burgers be free for life too, right?” the #freeburgersforlife campaign page on the Cafe 51 website states. “It’s simple, pick a burger, any burger from our current menu and get it tattooed anywhere on your body. You are then forever part of our #burgerfamily and you qualify to get this burger absolutely free everyday for the rest of your life. Coz we reckon that since you love us enough to join our #burgerfamily by getting a tattoo of one of our burgers, we love you enough to give you a free burger every day for the rest of your life!”

The controversial promotional stunt had been teased for about a month and finally launched on Sunday night. By Monday, over 450 people had registered, and at the time of this writing, over 3,000 Cafe 51 are waiting to get their favorite burger tattooed. Considering all the media attention the campaign is getting and the fact that Cafe 51 plans to take registrations all through October, the number of applicants will probably reach into the tens of thousands.

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Someone Invented an Alcohol-Free Spirit and People Are Loving It

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Until recently, having an alcohol-free night at the local bar left you with only a few bland options – water, a sweetened soft drink or a non-alcoholic cocktail. But that was before someone had the brilliant idea to create Seedlip, the world’s first alcohol-free spirit.

Ben Branson, the mastermind behind Seedlip, claims he came up with the formula for his unique spirit while reading John French’s 1651 book, “The Art of Distillation.” In it he found a large number of remedies for various ailments, and while some included alcohol, a lot of them didn’t. “It’s easy to forget that alcohol had its origins in medicine. That quickly moved to drinking for pleasure, and it seems we forgot about the non-alcoholic side,” Seedlip Ben (the name he usually goes by) says. “I’m not a distiller and I’m not scientific, but I thought that was interesting. So I bought a little still and starting playing around in my kitchen.”

Using various herbs he was growing in his backyard, a copper still, water and steam, Ben started experimenting, and eventually realized he could make a liquid that smelled and tasted like whatever plant he put in the still. He calls it his “eureka” moment because it got him wondering if he could make a drink like this and, if anyone else had done it before. It turns out they hadn’t, at least not commercially, so he ended up marketing his final formula for Seedlip as the world’s first non-alcoholic spirit.

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World’s Spiciest Tortilla Chips Are Sold One at a Time in Coffin-Shaped Boxes

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Using extract from the hottest chilli pepper on the planet, American company Paqui Chips has created the world’s spiciest tortilla chip – the Carolina Reaper Madness. It’s apparently so hot that it only comes in packs of one.

Usually, when you open a bag of tortilla chips, you never stop at one, but when it comes to Carolina Reaper Madness chips, Jeff Day, Brand Manager for Paqui Chips, says that one is all you need. “It’s the hottest chip you’ll ever have, I can guarantee you that. After you eat that one chip, trust me, you’re not looking to dig back into the bag and have a second one. So, one chip is what we created to have the experience,” he says.

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Introducing the Hamdog – The Crazy Hamburger-Hotdog Hybrid You Never Knew You Craved

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From now on, when you get the munchies for a delicious street food snack, you’ll no longer have to choose between a hamburger and a hotdog, because you can have both in the same bun. Introducing the Hamdog, probably the craziest fast food hybrid ever.

Mark Murray, of Perth, Australia, came up with the idea for the Hamdog in 2004, and by 2009, he had already obtained a patent for the uniquely-shaped bun of the treat. Last year, he appeared on Channel 10’s Shark Tank show to pitch his idea to potential investors and secure enough funding to get his fast food business off the ground. The judges were not impressed, and even laughed when he described eating the Hamdog as “a party in your mouth”. But Murray didn’t let the experience bring him down, and one year later, he’s selling Hamdogs in his home city and wants to expand nationally.

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Former Inmates Are Obsessed with These Heavenly-Tasting Jail Potato Chips

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The Whole Shabang chips reportedly taste like heaven, but until recently, you literally had to commit a crime to get your hands on a bag. That’s because they are jail chips available exclusively to inmates and jail visitors.

To say that former inmates are obsessed with The Whole Shabang chips would be an understatement. For years, people who got to try these crunchy delicacies behind bars have been scouring the internet for them, posting messages on the Facebook page of Keefe Group – the company that supplies them to jails – and setting up groups to petition for their availability on the outside. But apart from rare eBay auctions, getting your hands on a bag of The Whole Shabang was an almost impossible task, unless you actually went to jail or visited someone there. Until not too long ago, the only place you could find them was the prison commissary.

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“Asskicker” Coffee Contains 80 Times More Caffeine Than Regular Brew, Comes with a Health Warning

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Viscous Coffee, a café in Adelaide, Australia, sells a cup of super-coffee that contains five grams of caffeine – 80 times more than a normal cup of java and half the dose considered to be lethal. Called the “Asskicker”, the strong beverage comes with a health warning for people with heart problems and blood pressure issues.

A cup of espresso has about 60mg of caffeine, while a serving of standard filtered coffee has about 150mg of it, depending on how it is prepared. The Asskicker contains five full grams of caffeine, which Viscous Coffee owner Steve Benington says is enough to provide 12 to 18 hours of “sustained up-time”. But the high caffeine content means it shouldn’t be consumed in one go, but slowly, over a period of four hours.

Benington says he came up with the idea for the Asskicker when an emergency department nurse asked him for something that would keep her awake and alert for an unexpected night shift. “She consumed her drink over two days and it kept her up for almost three days — I toned it down a little after that and the Asskicker was born,” he recalls. Nowadays, the complex concoction is made with four espresso shots, four 48-hour brewed cold drip ice cubes, 120ml of 10-day brewed cold drip and is finished with four more 48-hour brewed cold drip ice cubes. “Each cold drip ice cube is approximately equivalent of a bit more than two shots of espresso in caffeine,” Benington explains.

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Eat Up or Pay Up – German Restaurants Charge Patrons Extra for Not Finishing Their Meals

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A number of restaurants in Germany have come up with a somewhat controversial way of fighting food waste – charging patrons a small fee if they cannot finish all the food on their plates.

Yuoki, a sushi restaurant in Stuttgart, Germany, is not your everyday all-you-can-eat buffet. For starters, there isn’t an actual buffet to fill your plate at. Instead, patrons are seated at a table and provided with iPads which they can use to order up to five small dishes every ten minutes. They can eat as much as they want for 120 minutes, but having the food delivered at short intervals allows diners to constantly assess how hungry they are and order accordingly, preventing food waste. Also, owner Luan Guoyu believes our “eyes are bigger than our stomachs”, so not being able to see the cooked food at the buffet prevents people from ordering more food that they can actually eat just because they like the way it looks.

But Luan Guoyu’s most effective way of fighting food waste, and the one that has attracted media attention, is his €1 ($1.15) fine for food still left on the plate. “It’s called ‘all-you-can-eat,’ not ‘all-you-can-chuck-away,’ he says, adding that the extra charge is not meant to increase his profits, but to act as a reminder not to waste food. In the two years since Yuoki implemented this “eat up or pay up” policy, Guoyu claims he has collected €900 ($1,020) to €1,000 ($1,133) in food waste fees, which he plans to donate to charity.

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