From cooked insects to fermented bird meat, humans have been eating all kinds of outrageous foods for hundreds of years, but there are some things that I just wouldn’t dream of putting in my mouth. One of them is the anus-shaped Belgian chocolates sold by a cheeky British chocolaterie.

If you think the chocolate “Edible Anus” looks remarkably like the real thing, that’s because it’s made using a mold “crafted from the posterior” of the company’s “stunning butt model.” Feel like throwing up yet? There’s really no proof of that on their official website, so you’ll just have to take their word for it. The allegedly delicious treats are hand-crafted in the UK, and contain no artificial preservatives, if it’s any consolation. According to the geniuses behind this novelty desert, the Edible Anus is “the perfect gift for the whole family” and will “light up” Grandma’s face, as she “unwraps a homely selection of chocolate cracks”. I’m pretty sure my family would disown me if I sent them a box of these unique treats, but they’re actually a great gift idea for your proctologist. Read More »

In Japan, you don’t actually have to get thrown in jail to get a taste of prison food. The Prison cafeteria, in Abashiri, Hokkaido, specializes solely in food actually served inside Japanese prisons.

I’ve often wondered what jail food tastes like, but I was never curious enough to commit a crime and find out. Luckily, for like-minded Japanese, there is a place where they can sample prison-quality meals without having to give up their freedom. The Prison Cafeteria, at the Abashirishi Prison Museum, serves the same food that the genuine inmates of Abashirishi prison eat for lunch each day. As you can imagine, it’s pretty cheap, but the guys at RocketNews24, who visited the place and tried some of the courses on the menu say it’s also pretty tasty. I’ve heard some awful things about prison food, but it seems Japanese inmates have it pretty good. To be fair though, having to constantly keep an eye out for someone trying to shank you at lunch time, is just not worth trying this decent food in actual prison.

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To celebrate Beyonce’s recent return to a UK stage, after the Glastonbury festival in 2011, Oreo commissioned food artist Michelle Wibowo to create a tasty portrait of the popular singer from nearly 4,000 Oreo pops.

For those of you who don’t yet know about Oreo pops, they’re are delicious treats made from crushed Oreo cookies mixed with Philadelphia cream cheese. Michelle enlisted the help of former Atomic Kitten member Jenny Frost and her son Casper to celebrate Beyonce’s return by making a scrumptious portrait of her from 3780 Oreo pops of different consistencies. The edible artwork required six weeks of careful planning, and crushing the cookies, mixing them with the cream cheese, rolling every single pop by hand and placing them at the exact right place to create the detailed image needed another eight hours of work. The five foot by eight foot portrait numbered  2244 dark pops and 1536 lighter pops. “When I was asked to create a pop icon portrait using just Oreo pops, new mum and superstar Beyoncé seemed the natural choice,” Michelle Wibowo said about the project. “It took a long time to map the exact position for each pop and create a recognizable likeness, but the hardest part of the process was trying not to eat it!”As a huge Oreo fan, I can relate…Beyonce however, can’t. The former Destiny’s Child lead singer is said to have banned junk food from her global tour, as she turned to healthy snacks such as almonds and oatcakes to maintain her tone figure. More junk food for the rest of us, I guess…

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David Gracer is an entomophagist, which means he consumes insects for sustenance and flavor. During the last 11 years, he claims he has munched on countless creepy crawlies from 5,000 different species.

Eating bugs may seem disgusting to a lot of people, but mankind has been doing it for most of its existence. The Greeks and the Romans loved them, and many cultures throughout Asia, Africa and the Americas actually raise insects for food or gather them through foraging. It is estimated over half the world’s population regularly feasts on a variety of flying and crawling bugs, and entomophagy experts advocate that they are almost as nutritious as beef, contain considerably less fat and have a low impact on the environment. 47-year-old David Gracer, from Providence, Rhode island has been living on bugs since 2001, while trying to convince others that it’s the sustainable way to go. His basement freezer is constantly packed with over 12,000 insects from 20 different species, but the convinced enthomophagist claims he has eaten over 5,000 kinds of bugs during the last 11 years. He consumes them sautéed, filleted and roasted, and says he is working hard on making insects taste more appealing.

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In 1999 a man from Utah bought a McDonald’s hamburger and kept it around for a month just to show his friends how it would look exactly the same because it was full of preservatives. Fast forward 14 years, the burger is almost unchanged .

David Whipple originally intended to hang on to his burger for 30 days, but somehow forgot it in the pocket of one of his coats and only found it two years later. Seeing the fast food looked almost the same as the day it was first flipped, he decided to continue his experiment just to see how long it would take until the burger disintegrated. It’s been 14 years now and the burger simply refuses to age. “It wasn’t on purpose,” Whipple said about his decision to keep the hamburger for so long. “I was showing some people how enzymes work and I thought a hamburger would be a good idea. And I used it for a month and then I forgot about it. “My wife didn’t discover it until at least a year or two after that. And we pulled it out and said ‘oh my gosh. I can’t believe it looks the same way.'” His “edible” keepsake has been recently showcased on the popular TV show “The Doctors”, and while the pickle had disintegrated, you could clearly see there was no sign of mold on the buns or the meat.

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Rob Rhinehart, a 24-year-old software engineer from Atlanta, has been living on a liquid diet for the past three months and says he has never felt better. He has combined all the nutrients he needs in a shake-like drink named Soylent which allegedly contains just a third of the calories and no toxins or cancer-causing substances.

You might be tempted to believe that Rob switched from solid foods to Soylent to lose weight, but that’s only one of his reasons. After realizing he was spending around 2 hours every day cooking food, the young software engineer decided something had to be done to make eating and all the work it involves less time-consuming. Conventional food was also affecting his finances and physical strength, so being the experimental person he is he started looking for a better alternative to common food. Reading biology books made him think that the cells of the human body don’t really know the difference between nutrients from a carrot and those from a powder, so he started scouring the Internet for every essential nutrient in powdered form. Soon, his kitchen looked more like a chemistry lab in which he experimented with various quantities of powders until he found the mix that worked for him. For the past three months he has lived on Soylent alone, and says he has noticed a massive boost to my focus, stamina, physique, and free time.

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Georgi Readman, an 18-year-old teenager from the Island of Wight, England survives only on cheap instant noodles, because she is afraid to eat other foods. The young hairdressing student goes through about 30 miles of noodles every year.

Georgi Readman got hooked on instant noodles when she was just five years old, after watching her older brother eat them, but they became her only source of nutrition after suffering a case of severe food poisoning at age eight. From that point on she couldn’t bring herself to eat any fruits or vegetables, and only occasionally diversified her diet with small bits of potatoes and chicken. Whenever she goes out shopping, Georgi’s mom always stocks up on 11p (¢16) packs of M Savers chicken noodles, because that’s the only brand she’s sure her daughter will eat. Any other kind of noodles might have green bits in them, so she would have to sieve them first. “I always fancy noodles and could easily eat two packets at once. I’ve even eaten them dry and uncooked before,” Readman says. She has always been a fussy eater, but ever since her food poisoning as a child, Georgi claims she goes into a panic, sweats and starts heaving whenever she tries to swallow any fruits or vegetables.

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The voracious Japanese giant hornet has a quarter-inch stinger that pumps out venom containing an enzyme so strong that it can literally dissolve human tissue. The sting of a giant hornet causes excruciating pain, yet some people are willing to endure a few stings while trying to capture them to make a special kind of shouchuu (Japanese liquor similar to vodka).

A person stung by a Japanese giant hornet who doesn’t receive proper treatment soon thereafter can die from an allergic reaction to the venom. About 40 deaths related to giant hornet stings are recorded every year. But this doesn’t seem to scare fans of shouchuu from risking their lives trying to capture the main ingredient of a bizarre alcoholic drink. It’s a rare concoction that isn’t usually commercially available in shops, but a team of RocketNews24 reporters traveled to Japan’s Kumamoto Prefecture in search of a huntsman who catches hornets and leaves them to ferment in alcohol for three years. According to their reports, fermented wasp shouchuu has an unappetizing muddy-brown color and smells a bit like rotting flesh. If you’re wondering about the taste of this unusual drink, it’s apparently a lot like that of regular shouchuu, but with a salty aftertaste that comes from the wasps poison. In conclusion, it looks disgusting, it stinks and it tastes really bad, so why would anyone want to drink this home-made fermented hornet brew? Well, for the health-related benefits, of course. The venom-infused liquor is said to make the skin more beautiful, boost recovery from fatigue and prevent “lifestyle disease” (whatever that is).

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If your idea of a perfect meal is garlic, garlic and more garlic, The Stinking Rose restaurant should definitely be on your itinerary the next time you’re in San Francisco. Their motto – “we season our garlic with food” – says about everything you need to know about this place.

Located in the Italian North Beach district of San Francisco, The Stinking Rose is probably not the best place to go on a first date, at least not if you plan on getting to first base. The garlic-centered restaurant prides itself on serving over 3,000 pounds of the pungent seasoning every month, so you can expect almost every dish served here to be literally covered in it. It does have a few garlic-free foods on its Vampire Fare menu, for “those finding the herb’s folklore and aroma more appealing than its taste”, but if you’re not a fan of the culinary treat, there’s really no point in visiting. On the other hand, if you are a garlic enthusiast, all you have to do is “follow your nose” and it will lead you to the door of The Stinking Rose restaurant, on Columbus Avenue. As soon as you walk in, you’re greeted by the unmistakable smell of garlic and a gallery of garlic-inspired memorabilia covering the ceiling and walls of this unique establishment. Colorful garlic characters, a mechanical miniature garlic factory and the world’s longest garlic braid featuring 2,635 bulbs of garlic are just some of the whimsical decorations you can expect to find inside The Stinking Rose.

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Jason Barber, a farmer from Dorset, England, has spent three years creating the world’s first milk vodka. Now, his Black Cow label is the poison of choice for celebrities like Elizabeth Hurley and James Bond star Daniel Craig.

47-year-old Jason Barber, a sixth generation farmer, got the idea for his pure cow milk vodka after watching a TV documentary on Tuva, a small Siberian republic where people make vodka from yak milk. Intrigued by the idea, he set out to make his own, from the milk of the 250 cows on his farm in Beaminster, Dorset. It took him three long years to perfect the process, but the final result is nothing short of impressive, according to food and drink experts. Barber starts out by separating the milk into curds and whey. He uses the former to make cheese, while the latter is fermented into beer, using special yeast, to convert the sugar into alcohol. After being distilled, the milk beer goes through a special blending process. The resulting vodka is triple-filtered and hand-bottled. Made from fresh whole milk Black Cow vodka is apparently an exceptionally smooth drink with a distinct creamy character.

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It’s called the Saltdean Sizzler, and according to recent tests performed by the Warwick University, it’s three times hotter than the world’s strongest chili and even police pepper spray. That makes it the spiciest pizza on Earth.

The world’s hottest pizza was created by Paul Brayshaw, of Paul’s Pizza, in Saltdean, England, a self-confessed spicy food fanatic and fan of the Man vs Food TV show. After opening his own pizza place, Paul decided to include a challenge on the menu, and stared working on the hottest pizza he could make. He used one of the strongest chilies on the planet – the ghost chili – and spiced it up even more with a special chili paste with chili extract. The 32-year-old father of two says the Saltdean Sizzler starts out as a regular pizza, with a homemade dough base, regular Italian tomato and herb sauce and fresh mozzarella, but turns into a world of pain after he adds his killer sauce. Apparently it even changes from a nice “red tomato color” to an “evil black/red”. Ever since he put it on the menu last year, Paul has sold over 1,300 Saltdean Sizzlers, but only eight men and one woman have managed to eat all six slices of the 10-inch pizza. That’s just 0.1% of challengers.

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32-year-old Brian Manowitz, better known as the Vegan Black Metal Chef, has one of the most unusual cooking shows on the internet. Dressed in his vinyl Armor of Death and boasting a KISS-inspired face paint mask, he cooks all kinds of delicious vegan meals to the sound of black metal.

Manowitz, a freelance sound engineer from Orlando, has been a vegan for the last 13 years. He’s also a big fan of black metal music, so he decided to combine both of his passions into a unique and entertaining project known as Vegan Black Metal Chef. He set up a site where he posts recipes and photos of his delicious cooking, but it was his YouTube channel that brought him worldwide fame a couple of years ago. Brian’s videos always open to the sound thunderous drums and distorted guitar riffs, and show him in his dark dungeon-like kitchen decorated with leather-bound cabinets, medieval chopping tools and spooky candles, as he explains how to prepare vegan dishes with a crackly voice. All vegetables are “butchered” with his collection of awesome knives, or smashed with a mace, and cooked on a pentagram stove altar. “You can’t summon the essence of Satan into your food without the pentagrams,” Manowitz says.

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If you feel regular coffee isn’t strong enough to keep you awake and focused through the day, you might want to try a big cup of Death Wish. It’s advertised as the world’s strongest coffee and allegedly has 200% more caffeine that the average dark roast.

The name isn’t too encouraging for the faint-of-heart, but if you’re not too put off by it and the skull-and-bones logo on the pack, Death Wish may just become the best friend you could hope for. Upstate New York roaster Death Wish Coffee claims they have found a highly caffeinated bean that gives coffee that full Arabica flavor and double the buzz. The creators of this powerful roast explain that while Arabica coffee is smoother and more flavorful than the harsher Robusta variety, it also has a much lower caffeine content. Also, dark roast coffee is weaker than a light roast, because the longer you “cook” it, the more caffeine is pulled out. So while you’re favorite cup of joe might be strong in flavor, it probably has a very low caffeine content. After 5 years of having to tell sleepy customers who asked for a cup of their strongest coffee that their strongest tasting roasts were actually very low in caffeine, the makers of Death Wish went on a mission to find a special kind of coffee bean that had the full flavor of dark-roasted Arabica and the highest caffeine content possible. It seems they were successful.

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I never would have imagined humans would one day be eating spray paint, and yet here we are…Food Finish is the world’s first edible spray paint, and according to its German manufacturer, it’s a great way to add some strange color to your food.

People have been eating strange things for a long time. There’s this woman in Ukraine who enjoys eating sand, another girl who savors soap bars, and even someone who likes to eat sponge, but spray paint is definitely something new. And apparently it doesn’t fall into the weird category because it was actually designed to be consumed and it’s totally safe. German-based producer The Deli Garage Food Cooperative says its ethanol-based edible spray paints are tasteless and odorless, and can be applied on any kind of food to make it look better. Food Finish is available in four different colors – gold, silver, blue and red – and has to be applied in layers in order to achieve that perfect effect. “I love it when it’s not only our cars which have a metallic finish but also our tomatoes,” Deli Garage project manager Kaya-Line Knust said. “It’s great when you see not only a steak on a plate, but a gold-plated one!” Yeah, who needs all those healthy-looking colors when you can go for gold, right?

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China has long had a reputation for making counterfeit goods, but the practice in recent years the practice has been getting really extreme. After news reports of fake eggs and fake beek made of pork, it seems concrete-filled walnuts are the latest invention of ingenious Chinese food counterfeiters.

There’s a set of photos making the rounds on the Internet these days, but even though they recently went viral, they were actually released a year ago. They show a bunch of normal-looking walnuts that when cracked open reveal a very hard filling – concrete pebbles. According to Ministry of Tofu, these fake walnuts were bought by a certain Mr. Li, last February, from a street vendor in Zhengzou, Henan province. When he got home and started cracking them, he noticed that instead of a meaty seed, many were actually filled with concrete pebbles wrapped in tissue. But Li’s case is not an isolated one. Apparently, many Chinese walnut vendors try to maximize their profits by carefully cracking open the hard shell, taking out the nutmeat, replacing it with concrete and tissue so it doesn’t make a strange noise, and gluing it shut. This way they can sell the nuts and the seeds separately.

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