Kann “Superhands” Trichan got the cool nickname for his incredible ability of scooping pieces of chicken from burning-hot oil with his bare hands.

The 50-year-old Chiang Mai-based street cook can sink his fingers into 480 degrees hot grease without getting so much as a blister on his hands, and his amazing ability has won him international fame. People from all over the world come to his “Fried Chicken Iron Hands Man” food stall to see Kann use his hands to scoop out the chicken and he and his wife travel the globe showing off his gift. Superhands has no idea why he can do what he does, but he’s just happy it brings more and more customers for his business, every day.

Kann Trichan first discovered his unusual gift seven years ago, when he accidentally got hot oil splattered all over his body. While attending his giant woks, he noticed a squirrel eating a mango on a branch just above him. The squirrel dropped the big fruit right in the oil splattering it all over Kann’s body and head. A taxi took him home and when he got up the next day ready to go see a doctor, he took a look in the mirror only to see he had no burns. The redness was fading away and his skin was practically intact, so he just decided to go back to work, to the astonishment of his fellow street vendors.

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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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Measuring 16 feet across and weighing a whopping two tonnes, the God-grilla claims the title of world’s largest barbecue. It would probably get the title of all around largest BBQ, if it weren’t for the Big Taste Grill, a giant truck converted into a traveling barbecue. More on this amazing contraption, soon, for now let’s discover God-grilla.

God-grilla was designed by 31-year-old Jack Henriques, owner of the Bespoke BBQ Company. It is fitted with hinged pannels that allow easy access to add more logs, and has seven separate coal trays that allow you to cook up to seven whole lambs, at once. You can also use the God-grilla to grill 1,000 sausages or 500 hamburgers.

But, as you would expect, using a cooking monster like the God-grilla comes at a high cost. You need 14 bags of coal to get this beast started, so you better make sure your frinds pitch in at the next barbecue party.

Jack Henriques spent three months and over $15.000 to create God-grilla, and says he’s already working on an even more impressive cooking machine.

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Built back in 2007, by the guys at Orange County Choppers, the Barbecue Chopper actually features a working barbecue, for people who enjoy a nice steak, on the go.

This totally awesome chopper was featured on Make, as a present for its readers, on Memorial Day, and reminded me of the great bikes built by OCC. Normally their concept choppers are just for show, but this particular masterpiece, built for RUB, has a working barbecue, made by pit master, David Klose. The lucky rider can actually enjoy a nice fresh barbecue and ride this baby at the same time. I’d say that’s the ultimate biker’s dream.

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It’s official, China is trying to get this cooking thing completely automated. A week after a retired engineer presented his DIY robot cook, another springs up .

The students of Yangzhou University, in Yangzhou, China partnered up with an enterprise from Shenzen, to create a fully automated robotic cook. Their result is nothing short of impressive, considering the machine can cook over 600 dishes from Chinese cuisine. All anyone has to do is put in the necessary ingredints, program the robot and weight for the dish to be served.

Bad news for Liu Changfa, the retired engineer who presented his own patented robot cook. Iguess hi dream of selling one to every restaurant in China, won’t be coming true, after all.

Photos by Zhao Jun/Xinhua

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Liu Changfa, a retired automation engineer,from China, needed only one year to create a robot cook, using only rudimentary tools, like hammer and axe.

The Chinese inventor connected his robot cook to a laptop computer and a cellphone that allow to choose preset menus, or program it to cook certain dishes. Vinegar, salt, sugar and all other seasoning is stored in the robot’s chest, and the cooking takes place in its belly, where an induction cooker is installed. With the help of some dedicated software, the dedicated robot can be programmed to add a certain amount of seasoning, or stir a dish a certain number of times.

All Liu Changfa has to do is put the raw ingredients into the pot, and wait for the beeping sound, made by the robot. He has already contacted a Chinese restaurant, which will test the robot cook in its kitchen, and add robot dishes on its menu. More restaurants will shortly follow, says Liu Changfa.

Well, I’d wait a while before adding cooking to the list of automated fields, but this is definitely a step in that direction.

Photos via CNS Photo

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That’s an old saying, or at least it should be, because it often happens you find yourself with a nice, big chicken and no way to cook it.

I don’t know if the guy who came up with this didn’t have a grill at hand or if he simply doesn’t like barbecue. But then again, who doesn’t like barbecue? Anyway, it turns out all you need to cook a delicious chicken, is  an empty can of cooking oil, some wood and a match. So there you have it, next time you find yourself outdoors, in the mood for roasted chicken, you can improvise your own oven.

These pics should so be on Instructables!

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Her name is Jana Danae Groller and her love for baking, challenges and giving to people creates true edible masterpieces.

With help from her husband Matt, Jana comes up with all kinds of cake concepts and together think up different ways of actually bringing them to life. Their collaborative work so far is pretty impressive, especially the Jesus Cake and the Elvis Cake. But according to Jana, this is only the beginning, so we can expect a lot more delicious artworks.

If you want an edible Elvis for yourself, you’ll be glad to know Jana takes orders. Just drop by Jana’s Fun Cakes and check out her work.

via UnusualLife

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I knew cooked field rats were eaten in Asian countries like Thailand and Vietnam (they look very tasty too), but it seems they’re regarded as a delicacy in African countries like Malawi.

Living in one of the world’s poorest countries, the people of Malawi have to survive any way they can, so when they’re confronted with the choice of eating mice or starving to death, you can guess what they opt for.

Young children chase the “tasty” critters through the corn fields, right after the harvest, when the mice are nice and fat. To easily catch Kapuku, the most popular edible species of mice, locals set up traps throughout the fields. They fill large clay vats with water and smear them with fried corn husks. As the rats fight over the husks, some of them fall in and drown.

The mice are cooked, salted or dried, then strung on sticks and sold as delicacies. Yum!

I like my pizza with rich toppings, just like everyone else I suppose,  but how much is too much?

Take this mega-pizza for example, the cook added a crazy amount of toppings, including, sausage, mushrooms, ham, shrimps, pineapple, cream-cheese, Parmesan, bacon and an egg on top. This delicacy was over 4 inches thick before going into the oven and judging by that last, delicious-looking photo, it didn’t drop too much after cooking.

I have to say I’m a big pizza fan (who isn’t, right?) and I would love to try this tasty-looking mega-pizza. Who knows, maybe I’ll try making one of my own, right after I’m finished with this stupid diet. It certainly easier to make than the meat house.

via Struntsaker

Li Enhai, a talented cook from China, insured himself a spot in the Guinness Book of Records after  making a 2,852 meters long noodle, with just one kilogram of flour. In the photos, you can witness his noodle stretching technique, at a hotel opening, in Keshikten, northern China, on July 29.

Photos by Xinhua/Sun Guoshu

via People.com.cn

I have been eating Mortadella ever since I can remember and I’m not even Italian. But I never knew Mortadella can be this big.

Apparently, in Bologna and the surrounding area, the boiled sausage known as Mortadella can be as heavy as 200 kilograms. Even weirder is the fact that it’s cut into the thinnest slices, so its taste and aroma can be fully appreciated.

If that’s really the case then one of those giant Mortadellas is enough to feed the whole city.

via CopyPast

Ok, so I’m not sure if it’s really the sweetest, since they have serious competition from the guys who cooked the world’s largest cheesecake, but it’s definitely up there with the sweetest.

Over 100,000 Palestinians gathered in the center of Nablus city, on the West Bank, to watch as the largest Kunafa cake was being made and hopefully, even grab a bite. 170 bakers, from 10 bakeries around Nablus, worked together to create the longest and heaviest Kunafa in history.

Kunafa is definitely one of the most delicious desserts in the Arab world, baked from semolina flour, hiding a delicious mozzarella-like cheese,  sweetened with a sugar syrup sprinkled with rose water and covered by a crunchy carpet of crushed nuts.

The giant Kunafa measured 74 meters in length and weighed 1765 kg, 400 kg more than it needed to break the old record. It cost around $15,000 to make and the ingredients include around 700 kilograms of semolina flour, the same amount of white cheese, 300 kilograms of sugar and six tons of cooking fat.

The record has been recorded and will be presented to the Guinness Book of Records for acknowledgment.

Get ready to send your cooker to the junkyard, you’re not gonna need it once you learn how to make lasagna using your dishwasher.

It’s really no big deal, just prepare your lasagna the way you normally do, cut into smaller pieces and place each of them on extra-thick aluminum foils. Wrap every piece just like you would a child’s lunch in a paper bag. Then take the lasagna pouches and place them on the bottom rack of the dishwasher. Set the machine to normal cycle and select “heated dry” and “sanitize”, for maximum heat.

Now all you have to do is wait for the dishwasher to finish and you’ll be able to enjoy a well-done lasagna, everyone’s favorite Italian dish. The best thing about this wacky way of cooking is you can wash the dirty dishes at the same time, as long as you make sure the lasagna is sealed shut.

Isn’t this great?!?

via wikiHow

It may look like a main course but these spaghetti and meetballs are a delicious dessert.

This odd-looking cake was served by Linda, from Ciao Chow Linda, on Father’s Day and was a big hit. She kept telling her guests to leave room for spaghetti and meetballs, when they were eating burgers, ribs and other side dishes. When she actually came out of the kitchen with what looked to be a bib plate of spaghetti and meetballs, they were speechless.

For the recipe and more photos of the spaghetti and meetballs cake, head over to Linda’s cooking blog, Ciao Chow Linda