They say everything tastes better deep fried, but who’d have ever guessed that also applies to maple leaves? Well, the dish is real – it’s called Maple Tempura and it’s a fall delicacy in Japan. Surprisingly, it isn’t just made by picking up random fallen leaves and frying them. There’s actually an elaborate process involved in making these sweet, golden snacks.

To prepare Maple Tempura, the leaves are carefully selected and preserved in salt barrels for over a year. Then, they’re removed from the salt and dipped in a batter made from flour, sesame seeds and sugar. These batter-coated leaves are then deep fried for over 20 minutes, until crisp.

Read More »

‘Air Food One’ is a food delivery service in Germany that exclusively caters to people who happen to love airline food. I’m not sure what’s more surprising – that the service exists, or that there are actually people who like the flavorless reheated stuff that is generally passed off as food on an airplane.

Anyway, the service is being provided by a German grocery store in collaboration with the company that makes meals for Lufthansa. It includes weekly home delivery of meals that are supposed to be ‘business-class quality’. Apparently, online grocery store Allyouneed.com noticed there was a demand for airplane food from its clients, so it teamed up with airline caterers LSG to satisfy their cravings.

Read More »

The idea of a burger that tastes like human meat might sound repulsive, but that didn’t stop a couple of London chefs from trying to cook it. It is going to be offered to diners through a pop-up restaurant in East London on Tuesday, September 30.

The human-flesh-tasting burger is a product of ‘Messhead’ – a collaboration between chef James Tomlinson of ‘London Mess’ and ‘Miss Cakehead’, a freelance creative director who specializes in gory food creations. It was created to mark the start of the fifth season of the zombie television show The Walking Dead.

Thankfully, the two chefs didn’t have to resort to cannibalism to figure out the taste of human flesh. Instead, they just read accounts from well-known cannibals, like explorer William Seabrook and notorious murderer Issei Sagawa.

Read More »

I’ve seen plenty of dog lovers displaying their affection in rather questionable ways, but this is a first – a woman in China loves her so much that she loves eating its hair! Wang Jing, 27, is a self-proclaimed canine lover from Heilongjiang province – she actually gave up her regular job to become a dog tailor. Two years into the role, she claims that she has swallowed over 1,000 hairballs.

It all started when Wang adopted a cute little poodle called ‘Kuku’, four years ago, just after she graduated from college. She soon became obsessed with the furry brown pup, feeding it imported dog food, pig liver-mixed rice, ice cream and dried fruit. Still, things were pretty much normal until she began to feel enormous amounts of stress from her job as a graphics designer.

Read More »

Contrary to its name, Grundhofer’s Old Fashioned Meats carries a rather interesting and unique range of sausage meats. Their website boasts of 50 different flavors of fresh brats, including a few regulars – Turkey, Chicken and Three Cheese – and a few strange ones – Bloody Mary, Cherry Kool-aid and Blueberry. But the world-famous Gummy Bear brat has got to be their funkiest one yet.

Spencer Grundhofer, who founded the business in 1983 in his hometown of Hugo, Minnesota, says his love for meat developed quite early. “I started when I was 11, working at a local grocery store down the road.” Spencer quickly gained a reputation in the region as an expert in high-quality cuts of meat.

And his passion for meat took a weird turn a few years ago, when his friend decided to play a prank on him. Joe Berglund, a mechanic who works at the shop across from Grundhofer’s, gave Spencer a few friendly suggestions of what flavor brats to try. “So I gave him a list,” said Joe. “One of them happened to be Gummy brats. And he told me, ‘I’m not making those.’”

Read More »

A pet store owner in Richland, Washington, is putting herself in her clients’ shoes (or paws, if you will) for a whole month. Dorothy Hunter has decided to eat nothing but pet food for 30 days; the challenge began on June 19 and so far, she says she’s loving it. Her goal is to prove that food for pets can be just as nutritious and delicious as human food.

“You would be surprised how tasty dog and cat food can be when it’s made right,” said Dorothy, the owner of Paw’s Natural Pet Emporium. “You really are what you eat and it’s the same for your pets. I decided to eat this food for a month just to prove how good it tastes, as well as showcase nutrition.”

The idea for the project came to Hunter rather unexpectedly – she was stocking the shelves at her store one day, when she got hungry. “I didn’t have time to go get a snack, so I grabbed a bag of treats off the counter, and I was like, wow, you know, these read better than the normal people’s treats,” she said. “So I started eating the treats and I was like, you know, I could do this for 30 days.”

Read More »

The food at Ming General Japanese Sushi Restaurant in Hong Kong is so bad, it actually has its own fan following. In fact the sushi chain is so popular that it has 6 branches located in various parts of the island city, which are regularly visited by bad eaters who dare each other to finish the cheap but hard-to-swallow sushi dishes they serve.

19-year-old Don Tsang, an active member of one of Hong Kong’s ‘bad-eating groups’, said: “It’s the worst. So it’s the most popular.” To me, that’s just weird logic, but it seems to make perfect sense to these groups that actively seek out what they consider bad food, and then spend hours discussing it.

So what exactly is it that makes the food at Ming General so bad? According to food blogger Patrick Lai, 38, the deep fried scallop sushi and the mini-sized prawn sushi are the worst. “They’re very small and very skinny. I don’t know where the restaurant can find such skinny prawns.” Another notable dish, he said, is the tuna sushi, which is served with a ‘mushy brown pool of liquid topping’. The restaurant is also notorious for its unusual dishes like fruit salad sushi and corn salad sushi.

Read More »

Muhammed Karim, the mad chef in charge of spicy dishes at Bindi Restaurant, in Lincolnshire, England, claims he has created the world’s hottest drumstick sauce in the world. It’s called the Atomic Kick Ass, and yes, it’s like an atomic bomb going off in your mouth.

So just how hot is this crazy concoction, you ask? Well, Muhammed has to put on a gas mask whenever he prepares it, to avoid passing out from the fumes, so that should give you an idea. If you need more technical data, you should know the Atomic Kick Ass sauce scores 12 million units on the Scoville scale of hotness, several times more than police pepper spray.

Read More »

It looks like a large drop of water, but it’s actually a cake. This Japanese invention is as delicate as it looks and sounds, but it needs to be consumed in only 30 minutes, after which it will simply turn into a sweet puddle of water.

The water cake looks like a large bowl of jelly without the color, but its makers insist that it’s cake. The strange dish is a variation of the well-known Japanese rice-cake confection, shingen mochi. Mochis are trademarked desserts, only created by the Kinseiken Seika Company. A regular type of shingen mochi is made from a particularly soft type of mochi rice cake, sprinkled with kinako soybean powder and eaten with brown sugar syrup. Traditionally, it is yellow in color, with a sticky and soft jelly-like consistency.

Read More »

Fermented foods aren’t exactly famous for their alluring smell and flavor, but South Korea’s popular ‘hongeo’ has just got to be the worst of the lot. It’s definitely classified as one of the grossest foods in the world, even for ‘foodie daredevils’ who like trying out weird dishes.

What makes hongeo so bad? Well, for starters, it’s made from a fish called skate, which just like sharks, has no bladder or kidneys. Its digestive waste simply oozes out of its skin in the form of uric acid. That’s why sharks and skates need to be eaten fresh. But the Koreans seem to enjoy defying the norm in this case.

What they do is leave dozens of fresh skates (a cartilage-rich fish that resembles a stingray) stacked up in a walk-in refrigerator. Then they wait, sometimes as long as a month, for the fish to acquire a distinct ‘aroma’, reminiscent of a public urinal. When the smell reaches its worst, the skates are ready to be taken out, sliced up and served raw.

Read More »

Cafe Olympic, a small restaurant in Nagasaki, Japan, is better known as ‘Parfait Heaven’. And for good reason – they serve a variety of jumbo-size parfaits that range in height from 1.5 ft. to a whopping 4 ft. tall.

The tallest parfait, the Nagasaki Dream Tower (120 cm), is filled with all kinds of wonderful things – ice cream, ice cream cones, chocolate cake, sherbet, soft serve ice cream, fruit, chiffon cake, coffee jello, whipped cream, corn flakes and even a slice of cheesecake. All these ingredients and more are stuffed into an extremely large parfait glass and topped off with Olympic Rings, to match the name of the restaurant and also mark the 2020 Tokyo Olympics. The sinful dessert is served with a giant spoon to reach all the sugary goodness down to the bottom of the glass.

Read More »

The Templeton Rye Distillery, in Templeton, Iowa, is trying to create a revolutionary pork flavor. The founders of the distillery realized that since alcohol is used in meat marinades all the time, why not have meat that comes ‘pre-cured’? So they’re raising 25 pigs that will, hopefully, end up tasting like rye whisky. This is the first experiment of its kind, so there’s really no way of knowing how it’s going to turn out.

Now, if you’re imagining 25 pigs in a pen getting drunk on whisky all day, well, you couldn’t be more wrong. The pigs actually aren’t being fed any whisky at all. Their diet consists of a distinct feed that is mixed with the dry distillery grain from the whiskey-making process. That’s how they plan to infuse the flavor into the pigs’ meat. The swine are currently being cared for by Nick Berry, who has a Ph.D. in Animal Studies.

According to Berry, the pigs are purebred Duroc, which have a superior meat quality and are prefect for this project. He also said that the project is a natural combination for Templeton Rye and their home state’s animal agriculture industry. “I think it really falls in line with what their roots surround – whiskey making and rural Iowa and the Midwest,” he said. “This project really fits right in line with a lot of their history and heritage.”

Read More »

There’s nothing really speacial about toasted sandwiches, but when they’re delivered via parachute, people are bound to notice. Taking full advantage of this idea is a new Melbourne business called ‘Jafflechutes’. More pop-up eatery than regular restaurant, Jafflechutes is just a bunch of guys dropping wrapped sandwiches from their friends’ balconies, to customers down below.

The concept is quite simple – the owners first announce their next planned event. You then log on to the Jafflechutes website and buy a sandwich or ‘jaffle’ of your choice. The website tells you exactly where and when you can collect your order. You reach the venue on time, to find your sandwich floating down from the skies above. Then, you enjoy the said sandwich on the street.

Adam Grant, one of the co-founders, said that Melbourne is quite ideal for Jafflechutes, because of its abundance of inner-city laneways. “We try never to do it in the same place twice – we are usually doing it from friends’ balconies above the CBD,” he said. He started the business along with friends David McDonald and Huw Parkinson, last August.

Read More »

When Eve Schaub came across some disturbing information about the effects of sugar, she felt that she had to do something about it, for her family. She had read that sugar is the number one ingredient making Americans fat and sick. It’s because of sugar that one in seven Americans has metabolic syndrome, one in three is obese and the rates of diabetes and cardiovascular disease are skyrocketing. With this newfound knowledge, Eve decided to formulate a special plan for herself, her husband and her two daughters, aged 6 and 11.

Eve wanted to see how hard it would be to have her family go through an entire year avoiding foods that contain sugar of any kind. “Call me crazy, but avoiding added sugar for a year struck me as a grand adventure,” Eve said. I was curious as to what would happen. I wanted to know how hard it would be, what interesting things could happen, how my cooking and shopping would change. After continuing my research, I was convinced removing sugar would make us all healthier.”

So the Schaubs went on a complete sugar-free diet for a year. “We cut out anything with an added sweetener, be it table sugar, honey, molasses, maple syrup, agave or fruit juice,” Eve said. “We also excluded anything made with fake sugar or sugar alcohols. Unless the sweetness was attached to its original source (e.g., a piece of fruit), we didn’t eat it.” And once they started looking, they found sugar in the most amazing places: tortillas, sausages, chicken, broth, salad dressing, cold cuts, crackers, mayonnaise, bacon, bread and even baby food. “Why all of this added sugar? To make these items more palatable, add shelf life, and make packaged food production even cheaper.”

Read More »

Manor Farm Shop in Leasingham, England, is currently selling one of the weirdest cheeses in the world – Char Coal Cheese. And true to its name, it’s actually made with real charcoal. These jet-black blocks might not look (or sound) very appetizing, but they seem to be a huge hit with cheese lovers. In fact, the shop’s staff say that people have been coming back for more ever since they introduced the bizarre delicacy

“It’s a mature cheddar but it’s completely black inside where it’s mixed with the charcoal but it tastes really creamy,” said Dan Mansfield, assistant manager at Manor Farm. “The company we get some of our cheese supplies from said they had got this new cheese in stock and it was made from charcoal so we thought we’d give it a try. I’d never heard of it before and it doesn’t look very appetizing, but it is very nice. We’ve had a sample block cut up in the shop for customers to try and so far everyone who has tried it has bought a whole block.”

The idea of combining charcoal and cheese is so unusual that I wonder how anyone thought of it in the first place. Amy Birkin from Michael Lee Fine Cheeses (the creators of charcoal cheese), said: “We toyed with the idea of making a black cheese and how we could make this look appealing.” And when they came to know of the various mining communities around them that needed support, they found their ‘black ingredient’.

Read More »