Reporters Travel To China to Test Fabled Melt-Proof Ice Cream

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Legend has it that in China there is an ice-cream that simply doesn’t melt even when left at room temperature for hours. So the guys at RocketNews24 sent a report to investigate on this myth.

Now, we’ve posted about some pretty special ice-cream treats, like the sinful Vice Lolly and the ice cream made from breast milk, but an ice-cream that doesn’t melt? That was unheard of, so a reporter from the Japanese wacky news site journeyed to China to uncover the truth about this legendary frozen dessert. He picked up one of these special lollies generically called “Banana” from a 7-11 but learned that the popsicle made by Nestle China can be found in pretty much any shop around the country. While you might expect a treat called Banana to actually taste like the world’s most popular fruit, this particular lolly has a plain vanilla ice-cream core encased in a sort of yellow gelatin, which the consumer can peel in order to reveal the vanilla center.

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Bullfrog Served ALIVE at Japanese Restaurant

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A video shot in Japan recently went viral after it showed a bullfrog served in a Japanese restaurant still blinking and twitching on the plate, after being skinned alive and cut into pieces.

This is definitely one of the most disgusting things I have ever seen. Singaporean website STOMP recently released a series of photos and a video shot in a Japanese restaurant where apparently people like to eat bullfrogs while they’re still alive. The video shows a customer going into the restaurant and how the cook there simply picks up a big frog, sticks a knife in it, removes all its inedible innards and skins it alive. Then the focus moves on the smiling customers who enjoys a healthy serving of bullfrog sashimi while the animal is looking at her from her plate, blinking and twitching… That doesn’t seem to bother the young woman much, as she even gives the thumb-up sign for the quality of the dish.

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Vice Lolly – An Ice Cream Made from Holy Water and Absinthe

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The Vice Lolly is the latest frozen treat created by controversial ice-cream shop, Icecreamists, in London. The gun-shaped lolly is made from holy water from a sacred spring in Lourdes, France, 80% alcohol absinthe and sugar.

A year after he shocked the world with the ice-cream made from breast milk, Icecreamists owner, Mark O’Connor, has launched a new outrageous frozen dessert called the Vice Lolly. Priced at £18.58 ($28.5), the green gun-shaped treat is made of three parts holly water imported from the spring at the Grotto of Massabielle at Lourdes, a famous place of pilgrimage for Catholics, and one part absinthe, the potent alcoholic drink banned in the UK, in the 19th century. The bizarre combination is sweetened with sugar and aims to build on the risque reputation of the unique ice-cream parlor in Covent Garden, London.

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Pentagram-Stamped $666 Burger Is World’s Most Expensive

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Just days after New York’s  Serendipity 3 restaurant claimed the Guinness Record for the world’s most expensive burger, with its $295 Le Burger Extravagant, another challenger appears. Presenting the Douche Burger, a $666 sinful delight.

After news of Serendipity 3’s burger being dubbed the world’s most expensive spread on the Internet, food blogs were almost immediately bombarded with emails about another calorie bomb that cost more than double the price of Le Burger Extravagant. That’s how the world discovered the Douch Burger, a product created by Franz Aliquo, owner of the 666 Burger food-truck. According to their Facebook page, this devilish delicacy “costs $666.00 and consists of a f*cking burger filled and topped with rich people sh*t. Kobe beef patty (wrapped in gold leaf), foie gras, caviar, lobster, truffles, imported aged Gruyére cheese (melted with champagne steam) kopi luwak BBQ sauce, and Himalayan rock salt. It may not taste good, but it will make you feel rich as f*ck. Douche.” Gothamist interviewed Aliquo, and discovered the burger is also wrapped in three $100 bills. “When you are done with it you’ll have three greasy hundred dollar bills and have to decide what to do with them. That’s why it is called the Douche Burger,” the original entrepreneur said.

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Dead Dogs – World’s Creepiest Hot-Dogs Are Prepared in a Black Coffin

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What do you get when you combine hot dogs and coffins? Dead Dogs, of course! The name may be a bit of a put-off but going by popular opinion, but these hot dogs prepared and sold from the inside of a black coffin are to die for.

Dead Dogs was founded in the most unusual of circumstances. The owner, La Barbera, a car collector and shopping center developer, had no intention of going into the food business. It was his love for cars that led him into setting up this bizarre hot dog shop. He happened to win a lowball bid for a Cadillac hearse at $12,000 last year. What he didn’t know and found out only after the car was delivered, was that it came with a huge coffin. For a while he had no idea what to do with it, but then the idea to adapt the hearse for the food-truck revolution hit him. “It was just another idea that popped into my head,” says the 64-year-old.

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Dutch Insect Cookbook Will Have You Eat Bugs

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Some people will eat anything that moves or even crawls. While the rest of us are wrinkling our noses at them, they’re actually at an advantage, because insects are considered to be very rich in proteins. A group of Dutch insect munchers love their creepy crawly snacks so much they’re releasing a special Insect Cookbook, next week. Their creation is said to be dedicated to promoting insects as a great source of nourishment. I haven’t read it myself, but I’ve heard it contains some pretty unique recipes like how to add worms to your chocolate muffin mix, or grasshoppers on a mushroom risotto.

For obvious reasons, many people aren’t too enthusiastic about the Insect Cookbook, but a few feel that it couldn’t be coming out at a better time. According to Marcel Dicke, a professor at Wageningen University, the world population is expected to hit 9 billion by 2050, and there may not be sufficient land to raise livestock that meets everybody’s needs. We might just have to turn to bugs as a protein alternative. The university also said the nutritional value of insects is quite similar to that of meat, and it is more environmentally friendly to raise insects instead of livestock. “I see this as the next step towards the introduction of insects on restaurant menus in the Netherlands. I also expect people to buy the book and start cooking with insects at home,” says Dicke. However, he does admit that there might be some resistance towards insect foods, especially from the countries where people consume large portions of meat.

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Vaportrim Makes Cupcakes Inhalable, Cuts Calories to Zero

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Don’t you ever wish you could stuff your face with all kinds of delicious treats without feeling guilty about putting on weight? I know I have, and it seems now, thanks to some simple inhalers from a company called Vaportrim, we’ll be able to do just that.

Are you familiar with electronic cigarettes? They are ingenious cigarette-like gadgets designed as an alternative for smokers who just can’t shake the habit. Basically they turn a nicotine-containing liquid into vapor that is allegedly a lot safer than tobacco smoke. US-based company Vaportrim was apparently inspired by e-cigarette technology to create a similar device that is meant to help people lose weight. Their particular health-aids apparently allow users to inhale delicious sweets like vanilla cupcakes or blueberry muffins without the many calories that usually come with them. The US-based company is actually advertising its product as the world’s first calorie-free dessert. That sounds great in theory, but does it really work?

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Young Woman Is Strangely Addicted to Sponges and Soap

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While the rest of the world is awakening to the benefits of eating organic food, 21-year-old Kerry Trebilcock is doing just the opposite. Actually, what she eats isn’t even food. The young girl from Cornwall eats (yes, eats) soap and sponges. So far, she’s consumed 4,000 washing sponges and over 100 bars of soap. Well, I suppose she at least has super-clean intestines!

It’s no laughing matter though, as Kerry is suffering from a condition called Pica, which makes her crave things that have nothing to do with food. People with Pica are known to eat a variety of things ranging from metal to sand, and even chalk, coal, light bulbs and furniture. For a long time, Kerry’s diet consisted of sponges dipped in tea or hot chocolate, or spiced up with mustard and BBQ sauce. She would never leave the house without a snack – a small plastic bag of cut up sponges and sauce in a Tupperware.

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Woman Has Eaten Nothing but Pizza for the Last 31 Years

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It isn’t exactly food fit for a queen, but it’s good enough for 33-year-old Claire Simmons. Claire loves cheese and tomato pizza so much that she’s been eating nothing else for 31 years. Which means she’s been eating the stuff since she was about 2 years old. That does sound too young to be eating pizza in the first place. But it’s not that she doesn’t want to eat anything else, it’s just that she can’t. She shudders at the mere mention of other food and will gag if she puts anything else other than plain pizza in her mouth.

What Claire suffers from is actually known as Selective Eating Disorder. Experts say she’s on the road to killing herself with her diet. But she disagrees. According to Claire, she keeps herself healthy by drinking plenty of water and getting lots of exercise. This doesn’t convince her GP however, who says that if she keeps this up, the lack of vitamins and minerals will lead to huge problems in the future, such as a stroke or heart attack. Claire can’t help it though, given that she’s terrified of eating fruits and vegetables. “I get so angry when people think I’m being faddy – this is a real medical condition,” she says. She does seem to have made it through 31 years on just pizza, and is still going strong. I wonder how she isn’t sick of the stuff, though.

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Kiviaq – Probably The World’s Most Disgusting Meat Dish

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Kiviaq – the name sounds exotic, but wait till you hear how it is prepared. I guarantee you’ll lose your appetite completely. Imagine a dish so pungent and smelly that people eat it outside the house, so it doesn’t stink up the place for weeks. Before I actually get down to telling you what it is, I must warn those of you with a rather delicate disposition – Kiviaq is NOT for you.

The dish is a winter specialty and has been consumed by Inuits in the far north of Greenland for centuries. The preparation of Kiviaq actually involves an ingenious method of food storage that came into being due to the severe shortage of food in the cold months. As clever and important as the practice is, a dish made from fermented sea birds is pretty hard to stomach for those who aren’t used to it. Yes, you read right, fermented sea birds are pretty much the essence of the dish. And get this – they’re eaten raw. Kind of like cheese, but not quite. The preparation goes something like this: a seal is skinned,removing all the meat until only a thick layer of fat remains on the skin. It is then sewn into the shape of a bag and stuffed to the brim with about 300 to 500 small auk birds. When the bag is completely filled, it is sewn shut, and fat is again smeared all over the seams to keep the flies away. The bird-filled seal skin bag is then left to ferment under a pile of rocks for a minimum of 3 months, and sometimes, even as long as 18 months.

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17-Year-Old Girl Has Eaten Chicken Nuggets Every Day for the Last 15 Years

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Everyone craves fast food every once in a while, but for 17-year-old Stacey Irvine, chicken nuggets have been a part of her daily diet ever since she was 2 years old. Although you wouldn’t think so by looking at her.

I’m a big cheeseburger fan myself, though I try not to eat more than one a month, but for young Stacey, chicken nuggets are the most delicious things on Earth. Her mother, Evonne, 39, made the mistake of introducing her to the tastiness of chicken nuggets when she was just two years old, and she loved them so much, she refused to eat almost anything else after that. Mum even tried starving her at one time, in an attempt to get her to eat more nutritious foods, but to no avail, so she gave up trying to get her off nuggets a long time ago.  For a while they were all she would eat, but she later expanded her daily diet to fries, chipss and an occasional piece of toast for breakfast.

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Mom Uses Year-Old Cheeseburger to Keep Kids Away from McDonalds

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We’ve read several myths on the internet about the very questionable quality of food served at fast-food restaurants. A Canadian mom has actually gone on to prove some of these myths, in an attempt to discourage her teenage children from consuming ‘junk’ food.

Melanie Hesketh, from Windsor, Ontario, has a McDonald’s cheeseburger sitting on her kitchen counter. It looks as good as new, except that it’s been there for a year. That’s right, a whole year. Nope, no mould, no fungi, no maggots. Apparently, even bacteria won’t eat the food that millions of people around the world queue up for, each day. According to Melanie, who is a professional nutritionist at Windsor’s Lifetime Wellness Center, the meat patty has just shrunk a little but otherwise looks edible. It has a faint but lingering greasy, leathery odor, and still smells slightly like a burger. Her trick has worked pretty well. The sight of the burger in their kitchen every single day has helped her kids cut back on their intake of fast food. In fact, her oldest son has visited McDonald’s maybe only twice in the past year, in spite of growing peer pressure.

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Eat Like a Caveman at Berlin’s Sauvage Restaurant

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A new restaurant in Berlin insists upon feeding its customers with the food that cavemen devoured. So basically, no bread, sugar, or cheese on the menu.

The Sauvage Restaurant proudly announces their ‘Real Food Revolution – Paleolithic cuisine!’ Guests are served dishes that contain ingredients most-likely used by hunter-gatherers. The owners of this place unsurprisingly adhere to the Paleolithic movement, which prescribes a lifestyle of a Paleo diet, lots of exercise, high contact with nature and sunlight, minimal clothing, plenty of sleep and spending a lot of time barefoot. Diners are served their meals at candle-lit tables. The food served consists of organic, unprocessed fruit and vegetables, eggs, meat, fish, nuts, seeds, and herbs. Some of the exercises of the caveman-era are also mimicked by the owners such as  lifting boulders and running barefoot. To emulate the loss of blood that cavemen endured in their hunt for food, they regularly donate blood. These practices are recommended to guests as well, but they could just stick to the Paleo food if they wish.

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Beer Makes Its Way onto the Candy Market for the Holidays

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Chocolate has traditionally been seen as a gift appropriate for women. But here’s something that gives it a manly twist – beer flavored candy.

Beer has been used as a candy flavoring for quite some time now and is something that many chocolatiers are experimenting with. The earliest known beer candy was introduced around three years ago, by Nicole Green. Ms. Green is the proprietor of Truffle Truffle, an online confectioner. Their top-selling product is the “Beer and Pretzel Collection.” The collection consists of goodies such as the beer-and-pretzel truffles and caramels, beer brittle and beer marshmallows.

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Scottish Bar Serves Heart-Stopping Deep-Fried Butter

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We’ve heard of deep-fried Mars bars, ice-cream and butter that originated in the US. A Scottish Bar has now invented a new twist to deep-fried butter, something they say is quite popular with a few customers. Dubbed by some critics as a coronary on a plate and even a heart attack in the plate, this dish is being served at the Fiddler’s Elbow, perhaps for the first time ever in Scotland. The Scottish twist, being an Irn Bru batter.

The entire dish put together consists of the deep-fried butter balls, with an accompaniment of Irn Bru ice cream and coulis. The dish has been named quite aptly, as the “Braveheart Butter Bombs”. The folks at the Fiddler’s Elbow also plan to introduce a variation, using deep-fried whisky instead of Irn Bru. The head chef of the Scottish bar,  Simon Robertson, has been credited with the invention of this dish, along with the help of Paul Fitchie, a former chef at Harvey Nichols. The dessert is created by freezing balls of butter and then dipping them in an Irn Bru batter. These balls are then fried in hot oil, till the golden brown delicacies emerge.

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