ChefCuisine – A Kitchen Gadget That Prepares Fancy Restaurant Food at the Touch of a Button

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ChefCuisine is a new kitchen gadget that’s all set to revolutionise (read: eliminate) home cooking. Thanks to this offering from Swiss startup Nutresia, pretty much anyone can produce restaurant quality food at the touch of a button!

The machine, inspired by Nestle’s coffee capsule Nespresso machines, is capable of preparing fancy dishes from vacuum packed capsules or sachets. Each sachet contains a microchip that tells ChefCusine the exact cooking time and temperature.

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Noodle Fan Has Tasted Over 5,600 Types of Ramen in the Last 20 Years

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In his quest to discover the perfect instant noodle, Japanese ramen lover Toshio Yamamoto has tasted over 5,600 varieties from 40 countries, in the past two decades. He reviews every kind ramen he tries on his website and scores them on a scale of 1 to 5. The best rating he’s given out so far is a ‘4’.

On, 55-year-old Yamamoto offers detailed information on each of the 5,600 varieties of noodles he’s tasted, including the country of origin, cooking time, sodium content, calories, texture, and flavor. The website is hugely popular with thousands of fans around the world, and has recorded over 1.4 million hits since 1996. Some of his fans even send him packages of noodles from overseas.

“When you finish eating the noodles, the content will be gone even though the packaging remains,” Yamamoto explained. “I want to keep records of the content.” He also produces video reviews of instant noodles that he puts up on YouTube – they’ve gotten millions of hits as well. And his book, titled ‘Sokuseki Mencyclopedia’, features info on packets of instant noodles from around the world.

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Guy Dubbed “King of Chillies” Eats Over 5 Pounds of Chillies Every Day

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Li Yongzhi, 48, is fondly known as the ‘king of chilli’ in his home village of Shawoli,  Henan Province. He starts his day with a chilli mouthwash and continues to eat copious amounts for breakfast, lunch and dinner. He recently told local media that he’s loved spicy food since childhood, and that chilli is his staple food – he could eat meals without meat or eggs, but never without a handful of chillies.

“Most people brush their teeth in the morning, I just eat chillies to freshen up my breath,” he proudly stated. “Without chillies, any meal is tasteless.” In fact, Li’s chilli needs are so great that he grows his own supply of eight different types of peppers in his backyard.

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Man Spends Six Months and $1,500 Making Sandwich from Scratch

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Six months – that’s apparently how long it takes to truly make a sandwich from scratch. And we know this thanks to 28-year-old Andy George, host of the YouTube series How to Make Everything. He actually spent six months and $1,500 growing and preparing every single ingredient that went into one, very regular, sandwich.

Andy recently shared a time-lapse video titled ‘How to Make a $1,500 Sandwich in Only Six Months’ on his YouTube channel. The video shows him doing all sorts of tasks that people normally take for granted when they buy stuff off store shelves. He grows vegetables, makes salt, bakes bread from scratch, and even kills a live chicken. His goal? To make everyone realise that things don’t magically appear in supermarkets.

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High-Tech Automated Restaurant Totally Does Away with Human Interaction

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A new restaurant in San Francisco is making headlines for entirely doing away with human staff. Instead, customers at ‘Eatsa’ directly send their orders to the kitchen through iPads. When the meal is ready, it will appear through a small glass compartment. Although there are real people working behind the scenes, patrons don’t have to interact with any of them.

It’s a radical alteration from the traditional model of dining out, but Eatsa owners feel that San Franciscans are ready for the change. They did have concierges in red shirts on the opening night late last month, to help customers place their order, but the restaurant is now fully automated, with no sign of staff anywhere – no cashiers, no waiters, no maître d’. Customers jokingly call it the “robot restaurant”.

It might sound rather inhospitable, but the restaurant, located in the Financial District, has is so far proving a success. “We are producing food at an incredible rate,” co-founder Tim Young said. “And we’re creating a new kind of fast food experience. What we’ve designed creates a sense of mystery, creates a sense of intrigue.”

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Japanese Mad Scientist Creates Neon Noodles

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Neon udon noodles are the latest addition to Japan’s ever expanding list of bizarre foods. Taking their place among winners like poop-flavored curry, deep-fried maple leaves  and citrus-scented eggs, these psychedelic noodles hardly look appetizing.

Food writer and mad scientist Kurare Raku, who invented the glow-in-the-dark noodles, posted a couple of photographs on Twitter last week. One displayed neon pink noodles swimming in a neon green broth, topped with slabs of blue tofu. The other bowl had dark pink noodles topped with tofu that suspiciously resembled strips of Scotch Brite scrub pads.

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Arab Family Spends $75 Million on World’s Most Expensive Cake

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Flour, butter, eggs, and sugar were apparently too boring for this super wealthy Arab family, so they decided to throw a few diamonds into their cake mix. They recently splurged an eye-watering $75 million on a bejweled cake for their daughter’s birthday-cum-engagement party.

British designer Debbie Wingham, who turned to baking after previously creating the world’s most expensive dress, was commissioned to make the cake. The identity of the family – living in the UAE – has not been revealed, but there are plenty of pictures online of Debbie and the extravagant dessert.

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Dutch Farm Becomes World’s First to Sell Cheese Made from Pig Milk

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Pig’s meat is undoubtedly delicious, but I’m not so sure you could say the same about its milk. Nevertheless, a family-run farm in the Netherlands has produced the world’s first cheese made from pig milk. They’re selling it at a whopping £1,500 ($2,300) per kilogram – more expensive than the former world’s costliest cheese, made from Balkan donkey milk!

Erik Stenink, free-range pig farmer and owner of ‘Piggy’s Palace’ is the brains behind pig milk cheese. He decided to do it because mainly because he was curious to see if it would work, given that pig’s milk is richer in protein than cow’s milk. But milking pigs is quite a labor intensive process, so he only managed to produce half a kilo of the “chalky” cheese. A bit of it was sold to an anonymous buyer last week, and the proceeds were donated to a children’s cancer charity.

“It’s a product which has never been made before and a lot of people are very interested in it,” Erik said. “We’ve only just recently tried to milk the sows. We’re very happy with it all and although for us it’s a one-time thing, if someone wants to give us £1,500 we’ll make a kilo, but it’s too intensive to make without an order.”

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Entrepreneur Runs Out of Fruit, Creates World’s First Beer Jelly

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Archaeologist-turned-entrepreneur Nancy Warner is making headlines for creating the world’s first jam made purely from beer. But before you get too excited, let me tell you it’s non-alcoholic, so there’s no real chance of getting tipsy at breakfast!

Nancy had already quit her job as an archaeologist to start a preserves company called ‘Potlicker’, when she stumbled upon the unique recipe by accident. She had run out of fruit to make jams and jellies one day, so she reached into her beer cupboard instead. After much experimenting, she managed to come up with a clear ‘Beer Jelly’. It is now so popular that she’s producing about 3,000 jars a week!

“I’m actually an archaeologist by trade and spent close to 10 years working in south eastern US archaeology before my husband Walter and I moved to Vermont,” the 34-year-old said. “I could not find archaeology work, so I developed a food blog hobby to keep me busy. The blog lead to a canning addiction, the canning addiction turned into a small business. I had bills to pay and lots of jam on the shelf so Walter packed me up and sent me to the farmer’s market.”

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Couple Married for 60 Years Celebrate Every Anniversary by Eating a Piece of Their Original Wedding Cake

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For the past 60 years, this Florida couple have been celebrating their anniversary by eating a piece out of their wedding cake – not a replica, the original one!

Ann and Ken Fredericks were married on 19 August, 1955 and Ann’s grandmother had baked a three-layer fruitcake for the occasion. The top layer of that cake, baked six decades ago, still exists in a metal Maxwell Coffee House can. “Every year, we unwrap it, pour brandy over it – because you need to moisten it – and we break off a piece,” Ann said.

“Everybody just looks at us with amazed looks when they hear about it,” she added. “Our children are appalled that we would be eating something that’s 60 years old. But believe me, it’s quite tasty, as long as it’s got enough brandy on it. And it’s never made us sick.”

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Japanese Restaurant Serves Food That Literally Tastes Like Crap

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We’ve featured our fair share of bizarre foods on Oddity Central, right from jam-filled sausages to charcoal cheddar cheese, but this latest dish in Japan definitely takes the cake as the weirdest ever. A new eatery owned by Japanese adult movie star Ken Shimizu has actually chosen to serve poo-flavored curry!

The dish is meant to be a tribute to Shimizu’s debut film – he apparently made it big by eating poop in a movie. So he decided to make ‘unko curry’ (poop curry) the signature dish at the newly opened ‘Curry Shop Shimizu’. The curry is supposedly made of ‘healthy ingredients like green tea, goya(bitter gourd), and cocoa-powder. But it looks at tastes like crap – and to amplify the gross effect, it is served in a toilet-shaped bowl!

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This Ghost Pepper Ice-Cream Is So Hot You Need a Waiver to Eat It

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Savory ice creams have been around for some time now, but none quite as hot as the Ghost Pepper Ice Cream. This bad boy is so spicy that you actually have to sign a legal waiver before attempting to eat it.

The frozen treat is available at The Ice Cream Store in Rehoboth Beach, Delaware. It’s basically a vanilla ice cream with strawberry sauce streaks, but it’s also infused with some of the world’s hottest chillies and capsicum sauces. These chillies are so hot that villagers in India actually smear sauce made from them on fence posts to keep elephants away!

According to Delaware Online, the first mouthful tastes of a “deep, rich, creamy vanilla with a hint of sweetness,” but that’s quickly followed by “a Mike Tyson worthy wallop of mouth-searing heat.” The paper warns people to “be prepared for a loitering burn that outstays its welcome.”

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Donutopia – A $100 Donut That Takes 5 Hours to Make

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Paying $100 for a donut seems crazy, but Donutopia is no ordinary confectionery, it’s a culinary masterpiece covered in 24-karat gold flakes and edible sugar diamonds. These treats are made with the finest ingredients, including $39 Bling H2O water.

“Each one takes three to five hours to make,” says Jeanne Kaminski, co-owner of Dolicious Donuts in West Kelowna, Canada, where the delectable donuts were invented. They were inspired by a loyal customer who wanted to use one of their creations to propose to his girlfriend. He asked for a cream-filled Bismarck donut to act as a pillow for the engagement ring, but they decided to make him something truly impressive. The first Donutopia got such positive feedback that they decided to include it on the menu.



Introducing the Dausage, a Sausage Filled with Fruit Jam

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If you love odd culinary combinations, then the ‘dausage’ is just the thing for you. The half-donut, half-sausage is a savory-sweet mash-up of pork or beef and jam or custard, invented by web developer and food lover Liam Bennett.

“I was inspired to invent the dausage by the success of the cronut and the duffin,” the 37-year-old from Wales said. “I love jam donuts, and I really love those products, but I wanted to make something a bit different, so I came up with the idea of trying a sausage. I was trying to think what else you could mix with a donut. I was looking at things that go well with sweet things, duck with plum sauce. I thought I’d give the sausage a go because, well, I eat sausages.”



These Burgers Are Made of Flies and They Are Amazingly Nutritious

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Every year, during the rainy season, trillions of midges – small flies – rise from the water of Lake Victoria, in Africa, and fly in giant swarms that are said to be so dense they can suffocate a person. However, for the people living on the shores of the great lake, they are just a welcome source of protein.

Some bird species migrate to Lake Victoria during the rainy season so they can take advantage of this free feast. The flies create a sort of constantly buzzing living smog and cover every available surface as they break off from their mating ritual. But no matter how many of them are gobbled up by birds and other natural predators, there are always more than enough for the locals. As disgusting as eating flies may seem, the reality is they make up a huge quantity of biomass equivalent with large herds of big game. People living on the shores of Lake Victoria simply can’t ignore the nutritious protein flying all around them, so they catch the flies and cook them as charcoal-black fly burgers.



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