Giant Chocolate Bar Sets New World Record

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Chicago-based company World’s Finest Chocolate has set a new record for the world’s largest chocolate bar, with a delicious treat weighing a whopping 5.5 tonnes.

In a bid to topple the previous record set in September 2010, by the Armenians at The Grand Chocolate factory, workers mixed thousands of pounds of ingredients to create a calorie bomb no chocoholic could hope to finish. They used 5,500 pounds of sugar, 2,000 pounds of powder milk, 1,700 pounds of cocoa butter, 1,400 pounds of chocolate liquor and 1,200 pounds of almonds, and managed to topple the old record by over a tonne. The 12,000-pound heavy, 21-meters-long and three-feet-high chocolate bar was unveiled inside the company’s factory and simply left attending children speechless and drooling.

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Demolition Man Downs World’s Biggest English Breakfast

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Steven Magee, a 29-year-old hungry demolition man has become the first person to actually finish the giant breakfast plate offered by the Hungry Horse cafe, in Corby, England.

No matter how much you love English breakfasts, The Big One at Hungry Horse cafe is hard to swallow. But, where sixty other people before him failed, Steven Magee, a young Scott who says he usually only has cereal for breakfast, managed to become the first person to go through the whole thing. He needed 1 hour and 20 minutes, and six cups of tea to down three sausages, three burgers, three fried eggs, three bacon rashers, three black pudding slices, three square sausage slices and triple servings of beans and mushrooms. That sounds like enough, but he also had to go through triple helpings of potato waffles, potato scones, hash browns, fried bread portions and three rounds of bread and butter and toast.

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Taiwanese Chef Makes Lobster Shell Motorcycles

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Now here’s something you don’t see every day – a skilled Taiwanese chef uses leftover lobster shells to create intriguing miniature motorcycles.

We’ve seen amazing miniature motorcycles made from computer parts, used wristwatches, and wood, but the ones crafted by chef Huang Mingbo are definitely something you don’t see everyday. Apparently he’s not a fan of throwing away lobster shells after preparing a delicious dinner, so he came up with an ingenious way of repurposing them. The food carving expert showcased his lobster shell motorcycles during a cooking art seminar in Fuzhou, southeast China, leaving attendants baffled.

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World’s Biggest Big Mac Is Faker than You Think

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A lot of people have been saying McDonald’s makes fake burgers, but the world’s biggest Big Mac is so fake it’s not even edible.

I know one guy who would love to sink his teeth into this fast-food monument, but sadly it’s just for decoration. The world’s biggest Big Mac was unveiled back in 2008, at the burger’s birthplace – a McDonald’s restaurant in Huntington, Pennsylvania, to celebrate its 40th anniversary. It stands 14-feet-tall and is just one of the McDonald’s exhibits hosted by the restaurant\museum.

Created over 40 years ago, the Big Mac is the world’s most popular sandwich. It was created by Jim Delligatti, a McDonald’s franchise owner from Uniontown, and following its immediate success, it was added to McDonald’s menus nationwide. Billions of Big Macs are sold all over the world every year, with 550 million sold in the US alone. Weighing nearly half a pound, with 540 calories and 29 grams of fat, the Big Mac isn’t exactly a nutritionist favorite, but almost all of them eating one every once in a while is not a big problem, as long as it doesn’t become an everyday habit.

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Talented Japanese Chef Makes Edible Star Wars Art

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Okistugu Kado, a sushi bar owner from Osaka, Japan, creates detailed vegetable sculptures, inspired by movies like Star Wars.

Okitsugu, Oki to his friends, decided to combine his passion for cooking with a talent for carving and the result is nothing less than impressive. The talented chef spends countless hours carving all kinds of fruits and vegetables and putting them together with bamboo skewers and toothpicks to create popular Star-Wars characters. Why Star Wars? Well, he admits he’s always been a big fan of the franchise and he’s even part of a Japanese group that calls itself the Jedi Order.

39-year-old Oki has been carving vegetables for the last 15 years, and he has a background in ice-sculpting, as well. So far he’s created dozens of vegetable sculptures, and even though some take him over 10 hours to complete, he claims that doesn’t bother him because when he’s carving he forgets about time. Darth Vader, Yoda, R2D2 are just some of the famous Star Wars heroes he’s carved and served to his guests, over the years. If you fancy a taste of Star Wars veggies, head over to Okitsugu Kado’s Minayoshy restaurant, in Osaka. In the meantime check out more of his work here.

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Sweet Meat Desserts by Jasmin Schuller

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They might look good enough to eat, but Jasmin Schuller’s desserts aren’t at all what they seem. The artist made them using weird ingredients like meat scraps, blood and grease.

Austrian artist and photographer Jasmin Schuller proves you don’t unnecessarily need image processing software like Photoshop to put consumer perception to the test. For her Sweat Meat series of so-called desserts, all it took was outstanding craftsmanship and attention to detail.  She used plenty of meat scraps, two liters of blood, a bucket of animals grease and five kilos of raw meat, and processed them all into mouth-watering treats. For example, that ice-cream sundae is made from various minced meats, covered in “delicious” grease cream, and topped with a cherry carved from a pig’s heart. The cherry syrup is actually blood.

Although only cannibals would find Jasmin’s Sweat Meat truly delicious, the photos she took look so delicious I bet they’d even tempt vegetarians.

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Students Take Ice-Cream Making Courses at Italy’s Gelato University

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I thought making ice-cream was pretty easy, but it seems that if you really want to get it right you have to take courses at the Gelato University, in Bologna, Italy.

Ice-cream making was one of the last thing I would have imagined required attending a university, but in reality thousands of students from all over the world study the art of making quality ice-cream at the Carpigiani Gelato University, in Bologna., every year. Gelato lovers, and entrepreneurs who want to learn the secrets of making great ice-cream and take it back to their homelands pay around €800 ($1,138) for a week of courses and accommodation at a nearby hotel. They attend technical lectures on traditional gelato-making techniques by veteran ice-cream makers, and take part in practical courses where they learn to use the world famous Carpigiani gelato machines.

Believe it or not, the Carpigiani Gelato University has been around for a long time, and as more people around the globe fall in love with the Italian gelato, it gets more students with each passing year. In 2011, the number of students has gone from 9,000 to 12,000 and for the first time in history, the number of foreign tourists has surpassed that of Italians.

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Chilly Willy – A Naughty-Looking Type of Chilly Pepper

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If you’re looking for something hot and naughty-looking to spice up your meals, look no further than the willy-shaped Chilly Willy pepper.

I know what you’re all thinking “Photoshopped or genetically modified”, but in fact, Chilly Willy is a completely natural pepper variety that hasn’t been altered in any way. That’s just how they look… The plant itself is very rare species and while it was originally native to American states like Texas and Louisiana, it was mostly found in the private collections of very few gardeners. Luckily, now you too can grow your own phallic-shaped chilly peppers thanks to Chilli Willy kits that come with growing instructions.

Also known as Peters Peppers or Penis Peppers (for obvious reasons), these funny-looking bad boys also pack quite a punch; they have a heat level similar to Tabasco peppers and are 10 ten times hotter than Jalapenos. Chilli Willy is a registered trademark and the company behind it sells all kinds of products and accessories based on the shocking shape of the pepper.

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10-Year-Old Girl Is World’s Youngest Sake Expert

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Akane Niikura, 10, has passed the Sake Institute of Japan’s expert test even though she’s 10 years too young to even taste the traditional rice wine.

Akane was already considered a child prodigy in Japan, for her cooking skills, but now that she’s an official sake expert, her notoriety is expected to grow even more. Although it will be around 10 years before she is allowed to taste sake, the 10-year-old connoisseur can already tell what dish will complement a certain variety of sake, simply by smelling it and observing the way it clings to the glass. Her small nose proved so accurate an instrument that the Sake Institute of Japan had to acknowledge Akane Niikura as a sake expert, after she passed their tests without drinking a drop of rice wine.

As the daughter of a sake bar owner, Akane was always around different types of rice wines from various regions of Japan, and in time managed to tell them apart and learn what foods they best go with. After school, this amazing fourth-grader helps her mom in the bar by recommending sake to customers. Most of them seem pleased with her choices and that’s when the little girl feels happiest. When she grows up, she wants to be a sake bar owner, just like her mother.

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Pepquinos – The World’s Smallest Watermelons

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As consumers turn to micro-products, the “mini” trend seems to affect all areas of our lives. We keep seeing ever-smaller telephones, computers, cars, and apparently fruits are no exception.

While they might look genetically-engineered, Pepquinos come from an ancient wild plant in South America, and are 100% natural. They are just 3-cm-long and 2 cm in diameter, but apart from their size, they look just like regular watermelons. But only on the outside, because once sliced, the juicy green flesh of a cucumber is revealed. They also have the crisp fresh taste of cucumbers and usually served in luxury restaurants, as appetizers, in summer salads, stir fried and even as a sorbet.

The rare Pepquinos were discovered and brought to Europe in 1987, by a Dutch company that later began producing them and selling seeds. They’ve only recently started cultivating them in the US and Asia, but their popularity in foodie communities is growing rapidly. The growth cycle of the Pepquinos plant is between 60 and 85 days, and a single string yields 60 to 100 fruit.

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German Inventor Makes the Tastiest Music Records

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Peter Lardong, from Berlin, Germany, was the first man to produce a playable chocolate record that could be listened to and eaten once you got bored with it.

67-year-old Lardong invented his world famous chocolate records after he was fired from a local brewery. He tried using cheese, butter, beer, cola and sausages as materials for his unusual records, but none of them worked very well, but chocolate was a whole other matter. He uses cocoa, cocoa butter and lecithin to make his special chocolate, heats it in on the stove and pours it in specially made silicone molds. Once the disk is hard enough to be played, you can play it up to twelve times, and then it. I’m not sure you’ll be able to use the record player’s stylus after playing a chocolate record, but hey, at least you’ll have listened to the sweetest music on Earth.

Apparently, the chocolate record isn’t the only brilliant thing Peter Lardong has invented, in fact he’s been a regular at Berlin’s Patent Office for the last 30 years.

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Giant Hamburger Sets New World Record

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The last “world’s largest hamburger” weighed a massive 590 pounds, but that didn’t stop Brett Enright from blowing it right out of the water with an even bigger calorie bomb.

Enright, CEO of Juicys traveling barbecue catering service, first thought about attempting to make the world’s largest hamburger last December, while on vacation. He looked up the Guinness Record for the world’s biggest burger, and after a talk with Nick Nicora, co-owner of Ovation Food Services, he decided to try and beat it, at this year’s Alameda County Fair.

On July 2, at 5 am, Brett and his helpers started working on their fast-food monster, by preparing 600 pounds of meat, which they expected would shrink to 400 pounds, after cooking. Then they molded 340 pounds of dough into two buns, which after baking were covered with 50 pounds of cheese, 20 pounds of onions, 30 pounds of lettuce, 13 pounds of pickles and 20 pounds of mustard and ketchup (10 of each). The burger itself was cooked on a giant, mobile barbecue called The Outlaw Grill. This mean contraption spends most of the year on the road, traveling from NASCAR events to concerts and fairs, cooking up a storm wherever it goes. This huge burger was its biggest challenge yet.

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New Zealand Pub Serves Shots of Apple-Flavored Horse Semen

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A pub in Wellington, New Zealand, has caused quite a stir after it decided to serve apple-flavored horse semen shots to its customers.

Steven Drummond, co-owner of the Green Man Pub, in Wellington, was looking for a new drink as the entry for the nationwide 14th annual Monteith’s Beer & Wild Food Challenge, when he realized the sperm harvested from a nearby Christchurch stallion farm would make a fine choice. Add some apple flavor and voila, you have the most disgusting shot ever served in a bar. And the weirdest thing is people actually pay big money to try it. If someone paid you to drink horse semen, I’d (kind of) understand, but when you’re the one paying $20 for a shot of the stuff, you have a problem.

According to Green Man Pub chef, Jason Varley, the horse semen drink known as “Hoihoi tatea” is particularly preferred by the female clientele. Most ladies down the stuff and afterwards make jokes about going home and getting their husbands to eat grass, or about the possibility of their children being born with long faces. Varley admits he tried horse semen himself and claims it tastes “ok”, “like custard”, but says it’s not very popular with men, in general.

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Phydough – An Ice-Cream Truck for Dogs

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It may not be the first of its kind in the world, but it is the first ice-cream truck for dogs in America, and pooches in the L.A. area have already grown to love it.

Patrick Guilfoyle, the man behind Phydough, came up with the idea of an ice-cream truck for dogs after seeing most dog-food manufacturers thought more about profit than the dogs eating their products. He wanted to bake wholesome, preservative-free cookies for dogs, and by combining his wish with the popular “gourmet truck” trend that’s sweeping the nation, he came up with Phydough – an ice-cream truck offering all kinds of delicious cookies and ice-cream for pooches.

According to the official site, Phydough uses only the finest organic ingredients bought from quality grocers like Whole Foods and local farmers’ markets, so while prices may seem a bit steep, you can rest assured your puppy is eating healthy. A scoop of ice-cream costs around $2.50, and you’ll have to spend $16 for 12 flavored cookies, but your dog will love you more for it.

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Have a Ball at Serbia’s Testicle Cooking Championship

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Every year, teams of chefs from all over Serbia, gather in the remote mountain village of Ozrem to cook various testicle dishes, in the World Testicle Cooking Championship.

For most people, the mere thought of eating any kind of testicles is sickening, but for the Serbians, who believe testicles contain a lot of testosterone which helps men’s libidos, it’s just a welcome challenge. So, to turn it into a competition, Ljubomir Erovic created the World Testicle Cooking Championship, back in 2005. Since then, it’s been organized every year, and more and more tourists come to try, or see others stuff their faces with various testicle-based foods. The festival has become so popular that Erovic, a seasoned testicle cook, has even published a testicle cookbook.

The motto of the event is “Scots have their scotch, the Swiss – their cheese, and we, the Serbs, have balls,”, and judging by the number of testicles cooked and consumed by the audience, I’d say that’s very true. The cooks use testicles from all kinds of animals and birds, including bulls, pigs, ostriches, roosters, kangaroos, or turkeys. Each of them have original recopies which they hope will land them the annual prize and the title of testicle cooking champion.

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