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These Juicy-Looking Fruit Are Not What They Seem

An amateur confectioner from Vietnam has been getting a lot of attention for her stunningly-realistic tangerine-shaped steamed buns.

Le Thuy, a secondary school teacher from Ho Chi Minh city, is well known among the confectioner community of the Vietnamese capital, especially for her jelly and bean cakes. However, she recently managed to surprise her peers as well as thousands of social media users with her unique buns designed to resemble real tangerines down to the tiniest details. Her amazing creations look like fruits on the outside, but tear them apart and a soft, spongy interior is revealed.

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Thai Family Buy Stomach-Churning Glow-in-the-Dark Pieces of Sushi

A Thai family got the shock of their lives when they took home a box of sushi to eat only to see it glow bright blue in the dark after allegedly becoming infected with fluorescent bacteria.

Last Tuesday, Arun Yolpaiboon, 58, and her son, 21-year-old Natthanai Kanchanawasa, had just returned home with some boxes of sushi, which they consume regularly, when they noticed that some of the pieces of shrimp glowed an unnatural blue in low-light areas of their home. Even after boiling the pieces of sushi, the unnatural glow remained, so the pair shot a video showcasing the bizarre blue color of the shrimp. Then then woman’s son ate one of the radioactive-looking pieces just for fun.

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Who Knew There Was Such a Thing as Albino Cucumbers?

If you’re tired of growing or eating the same old green cucumbers, you’ll be pleased to hear that there is actually an alternative – albino cucumbers.

As their name suggests, these heirloom cucumbers are a bright white, even though the stalks they grow on have a common dark green foliage. Albino cucumbers don’t simply occur as an anomaly, although that may have been the case with the first such specimen. They are actually a slowly developed variety of cucumber that dates back to the 1893, when the Burpee seed company featured it in its famous catalog for the first time. It had been sent in by a customer in 1890, and Burpee spent the next three years breeding and evaluating the plant before launching it commercially.

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Sweet Geometry – Lauren Ko’s Mesmerizing Pies

Seattle-based Lauren Ko is a self-taught baker who rose to fame thanks to the mathematical precision of her pie designs, most of which are inspired by complex geometric patterns.

A former executive assistant in higher education, Lauren Ko got into baking completely by accident. She saw a picture of a really beautiful pie while surfing the internet and asked herself if she could do something like that. Little did she know that the seemingly unimportant self-challenge would change her life forever. After baking her first pie in 2016, Lauren never looked back, and soon after starting her Instagram in 2017, her mesmerizing pies were already a big hit on the popular social network. It wasn’t long before juggling her job and pie making got too difficult and she decided to focus her efforts exclusively on her passion.

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These Marine-Themed Cakes Are the Coolest Treats We’ve Seen in a While

From flamboyant wedding cakes shaped like fantasy castles, to edible optical illusions, we’ve featured some amazing cakes here on OC, but this collection of marine-themed treats definitely take the cake!

The Covid-19 pandemic has made vacationing in a tropical island paradise a lot harder this year, but you can satisfy your craving for tropical destinations as well as your sweet tooth with some ultra-realistic paradise island cakes. We didn’t even know something like that even existed, but it turns out some cake masters are so skilled that they can recreate a tropical island setting using regular baking ingredients, food coloring and jelly.

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Company Unveils World’s Fist 3D-Printed Meatless Steak

Redefined Meat, an Israeli startup specializing in alternative meat, recently unveiled what it calls the world’s first 3D-printed plant-based steak called Alt-Steak.

Using its own patent-pending 3D-printing technology, Redefine Meat has allegedly been able to create a meatless steak that features the appearance, texture, and, most importantly, the taste of the real thing. The company was apparently to achieve all this by working with expert butchers, chefs, food technologists and Swiss flavor company Givaudan. The revolutionary Alt-Steak is created by mixing Redefined Meat’s Alt-Muscle, Alt-Fat, and Alt-Blood plant-based formulations in several layers. The end result is a sustainable, high-protein, cholesterol-free steak that looks, cooks and tastes like real meat.

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Japan’s Square Watermelons – Nice to Look at But Hard to Swallow

Unless you’ve been living under a rock for the past decade or so, you’ve probably seen pictures of Japan’s square watermelons doing the rounds online. I know I have, but what I never knew was that these weird-looking fruit are basically inedible.

Perfectly sized and shaped fruits are big business in Japan, and it’s not uncommon for the rarest and most coveted varieties to sell for thousands of dollars a piece. Back in 2016, a supermarket owner made international news headlines after paying $11,000 for a bunch of Ruby Rose grapes, the world’s most expensive grape variety. But it’s not just grapes, specialty fruit shops charge hundreds, even thousands of dollars for fruits of all types, which may seem strange, but it is closely tied to Japanese culture. Rare and expensive fruits are traditionally offered as gifts to clients, business partners or relatives, and people will gladly spend a small fortune on a single fruit just to show their respect for someone. But while most of these expensive fruits can be savored by the recipient, there is one that has a purely decorative purpose – square watermelons.

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Japanese Pudding Specialty Shop Goes Viral for Its Unique Blue Pudding

Numazu Port, in central Japan’s Shizuoka Prefecture, was more famous for its seafood dishes and arresting views of Suruga Bay, but ever since photos of a visually striking blue pudding started doing the rounds online the port town has become known for its gourmet desserts as well.

The Numazu Deep Sea Pudding Factory (Numazu Shinkai Purin Kōbō), opened its gates in July of 2018 and managed to make a great first impression with the help of an inspired selection of gourmet sweets, that included puddings, ice cream and uniquely-flavored soda. Right from the start, the owners set out to create a product that captured the essence of Numazu, and the adjacent Suruga Bay proved to be the perfect inspiration. Famous for hosting the deepest ocean pits around Japan, Suruga Bay was perfectly represented by a whimsical blue dessert named Deep Sea Pudding.

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Vietnamese Province Attracts Worldwide Attention for Its Giant Loaves of Bread

Believe it or not, the Vietnamese province of An Giang, in the Mekong Delta, is less known for its breathtaking natural attractions than for the giant loaves of bread that went viral online a couple of years back.

It all started in 2018, when lifestyle and entertainment website Brightside published a list of the world’s strangest foods, including a giant loaf of bread that was supposedly very popular in Vietnam’s An Giang province. There were those who claimed the accompanying photos of the bread were either photoshopped or shot from a certain angle to create the illusion that they were much larger than ordinary loaves, but then other photos and videos of the unusual bread started going viral online. Vietnamese media started giving the giant loaves a lot of attention, and soon the whole world knew about the now famous giant bread of An Giang.

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The World’s Toughest Cheese Is Hard as a Rock, Turns into Chewing Gum

I understand that the title reads a bit strange, but then again this is no ordinary cheese we’re talking about. It’s the hardest cheese in the world, and yes, it can be chewed like gum for up to two hours.

Chhurpi or Durkha is a traditional Nepalese cheese that has been a means of survival or many remote communities for centuries. Made out of the milk of yaks, or chauri (the cross of a yak and a cow), chhurpi comes in two varieties – soft and hard. The soft stuff is usually consumed as a side dish with rice, as filling for traditional dumplings, or ever as a soup. But it’s the hard variety that makes chhurpi famous all over the world. You may think you’ve tried hard cheeses before, but trust me when I say that this Nepalese staple puts them all to shame. It’s as hard as a rock, so you can’t even bite into it for at least an hour or so.

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Baker Takes Bread Art to a Whole New Level

When it comes to making bread that’s almost too good to eat, few bakers even come close to Hannah P, a North Carolina food artist who has taken Instagram by storm with her intricate bread designs.

From loaves of bred decorated with plant-inspired designs hand-carved into the dough, to pastry creations adorned with colorful fruits and vegetables, Hannah P.’s works are nothing if not eye-catching. Using a razor blade attached to a kitchen utensil the name of which escapes me, the artist posting on Instagram under the name “Blondie + Rye” takes bread art to a level that I for one have not seen before. Sure, there are lost of talented bread artists showcasing their creations online these, days but Hannah is definitely one of the most talented ones, if not the best.

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Cake Artist Creates Mind-Boggling Optical Illusions

Ben Cullen, a former tattoo artist turned food artist extraordinaire, has been getting a lot of attention for his amazing cake illusions, which range from desserts disguised as fruits and vegetables, to treats shaped as realistic human hands.

Looking at Ben Cullen’s mind-blowing cakes, you would think that he has been baking all his life, but in fact he only got into cakes five years ago, when a client he was tattooing showed him some cake decorating models she had made, which he found to be fascinating. He felt like he needed to give it a try himself, an as soon as he did, he became hooked. He had no previous experience or even the faintest interest in making cakes at the time, but as soon as he saw what other food artist were capable of, he felt like he needed to master the craft.

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Food Illusionist Creates the Most Unappetizing-Looking Desserts

Chef Ben Churchill calls himself a “food illusionist” and while the title may seem a bit pompous, it’s actually quite fitting, as Churchill specializes in disguising delicious desserts as the most unappetizing things imaginable.

Most chefs try their best to make desserts look as yummy as possible, but Ben Churchill does the exact opposite. He goes out of his ways to make his sweet confections look completely inedible; he does this by disguising them as ashtrays full of cigarette butts, dish washing sponges complete with detergent foam, and even rotten fruit with disgusting-looking green mold. Most people wouldn’t touch his desserts if someone paid them, but they’d be missing out, as they are actually delicious.

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Volkswagen’s Best Selling Product Isn’t a Car, It’s a Sausage

The Volkswagen Golf has historically been the German car maker’s best selling model, but surprisingly it’s not the company’s best selling product. That title goes to the uber popular and reportedly delicious VW sausage.

VW has been producing sausages at its car plant in Wolfsburg, Germany, for nearly 50 years. The traditional wurst is such an important part of the company culture and history that it even has its own car part code,  199 398 500 A. Sausage production at VW began in 1973, and was originally supplied exclusively to company cafeterias, to feed its staff. Over time, however, Volkswagen started selling its sausages at stadiums and in German stores, and people loved them. It’s said that because the wurst was originally created for company staff, it is of the very best quality, and it has actually won several awards at national food fairs and exhibitions over the years.

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Man Eats McDonald’s Menu 14 Months After Burying It in the Ground

Matt Nadin, a father of three from Barnsley, in the UK, wanted his 40th birthday to be special, so he celebrated it by eating a McDonald’s Big Mac menu that he had buried in his friend’s backyard a year before.

Just before his 39th birthday, Nadin came up with the “McDonald’s 365” challenge, which basically involved buying a Big Mac menu – burger, fries and a milkshake – put it in a plastic container and bury it for a year in his friend Andy Thompson’s garden. He had intended to dig it out on his 40th birthday, in November of last year, as a special way of celebrating, but only found time to retrieve the container earlier this month. The food didn’t look great, and tasted even worse, but Matt stuck to his guns and got everything down despite a lot of burping and gagging.

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