Patrick Roger, one of the most talented chocolatiers in France, has created a ten-meter-high chocolate Christmas Tree, to raise money for charity.

Roger and his team have worked on the giant chocolate Christmas tree for an entire month, in the Patrick Roger chocolate factory, on the outskirts of Paris. According to the chocolate artist, building something like this is quite a challenge, and they had to come up with a sort of interior cavity, to make the tree strong enough against the significant vertical pressure.

The chocolate Christmas tree is made out of one ton of chocolate, which is the equivalent of around 800,000 regular-sized chocolate bars. And while it acts as proof of Patrick Roger’s talent as a chocolatier, there is some real Christmas spirit behind this tasty work of art. The chocolate Christmas tree will be showcased during France’s Telethon, a charity event that aims to raise money for the treatment of neuromuscular diseases. People who call and make donations will receive a piece of Patrick Roger’s Christmas tree.

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Jim is just trying to make some cool pancakes for his daughter Allie, but he’s gotten so good at it that his pancakes can truly be considered edible masterpieces.

If you’re familiar with sites like Neatorama or Laughing Squid, you probably already know all about Jim and his fabulous looking pancakes, but to those of you who don’t know about him yet, all I can say is prepare to meet the sweetest dad, ever!

Inspired by his father, who used to make him all kinds of crazy looking pancakes shaped like the moon, or a light bulb, Jim decided to do the same for his adorable daughter, Allie. Along the way, he became such an expert on making cool pancakes that he opened his own blog, where he documents all his creations. While it started out as a way of entertaining a toddler, it was just a matter of time before Jim’s Pancakes got the recognition it deserved. Some of the web’s most popular sites have covered his art of pancake making, and someone better throw a book deal at him soon, because the man makes the most incredible pancakes I’ve ever seen.

Below you’ll find a selection of Jim’s most impressive pancakes, but you can just head over to his blog for his entire collection and some nice video tutorials. Oh, and scroll down to the bottom to see his little blond angel, Allie.

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Measuring twenty-six inches in length and weighing a massive 3 pounds, Vat19’s giant gummy worm is 128 times larger than the ordinary worms you love to chew on.

Gummy bears are really good, but let’s face it, there way to small, and sometimes a whole bag of them isn’t enough to satisfy your craving of gooey goodness. The guys of Vat19 realized the seriousness of this issues and decided to finally do something about it. That’s pretty much how the world’s largest gummy worm was born.

Just like its smaller brothers, this chewy behemoth has a ribbed body, a nice smiley face so you know if you’re biting on its head or tail, and comes in a variety of dual flavors. The whole thing packs about 4,000 calories, but with a shelf life of around a year, you don’t have to rush and finish it all in one go.

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In an attempt to promote eggs as a healthy and cheap food source, and celebrate World Egg Day, Turkish chefs managed to set a new world record for the World’s Largest Omelette.

50 Turkish cooks, along with 1o chefs whisked 110,010 eggs on a giant fryer, 10 meters in diameter. The omelette took 2.5 hours to cook, but I bet the people involved could think of no better way to celebrate World Egg Day. 432 liters of oil were needed to make this larger-than-life-dish nice and fluffy. The event was staged by the Turkish Egg Producers Association as a way of promoting eggs as a tasty and healthy meal.

The giant omelette weighed 4.4 tons, beating the old record of 3.625 tons, by almost a ton. After the offcial weighing, the omlette was served to the thousands of by-standers attracted by the smell.

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Already 17 feet in diameter, and weighing 750 kilograms, the giant pumpkin grown by Ian and Stuart Paton is set to become the new world’s largest pumpkin.

Twin brothers Ian and Stuart Paton have been growing giant pumpkins for the last 30 years, and this year they think one of their pumpkins could actually set a new world record. Tipping the scale at 750 kilograms, and growing by around 13 kilograms every day, this giant pumpkin is already heavier than a Fiat 500.

The Paton brothers of Lymington, Hampshire, hope their produce can “put on enough weight” by the official weighing, on Saturday, to beat the old record of 784 kilos. It has already beat the British and European records and by their calculations it could soon be the world’s heaviest pumpkin. Their pumpkins have been getting bigger each year, as they’ve been learning new tricks about how to grow and breed them. This might just be their year.

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Halloween is closing fast, and if you’re looking to impress your party guests on the big night, you can’t go wrong with a delicious meat head.

If you think it’s a good idea, but have no idea how to make your own, Make user Andy Oakland has posted a great tutorial that will have you spook your guests with almost no effort. All you need is a plastic skull, some jello and a lot of cold cuts. The ham cover gives the meat head a Freddie Kruger-like texture,and the red-jello surprise underneath makes for a delicious surprise. You can find the full tutorial on the Make website, but if you don’t think a meat skull is creepy enough, you may want to go with the Halloween meat hand, instead.

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I’ve posted my share of awesome-looking cakes on Oddity Central, but Michelle’s Wibowo’s suckling pig cake looks incredibly realistic.

Created for the Experimental Food Society Spectacular, an event that took place during the past weekend, Michelle’s suckling pig cake was a big hit, and has made the headlines of various online publications. The Experimental Food Society is made up of a group of “ground-breaking gourmet artists that demonstrate there is more to life than just swallowing.”

Michelle Wibowo has a degree in Architecture, but decided to pursue her passion in cake decorating and sugarcraft, and is now one of the most talented cake decorator in the world. She developed her skills by decorating thousands of cakes in cake shops around London, and now works from her own studio, in West Sussex.

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Brick Lane Curry House, a restaurant in New York city, challenges people to try and down a whole bowl of the world’s hottest curry, in their now famous Phaal Curry Challenge.

Phaal curry is reputed as the world’s spiciest curry, and the restaurant’s website describes it as an excruciatingly hot curry, more pain and sweat than flavor”, but that’s just what draws people to the Brick Lane Curry House. People like to prove to themselves and others that they can do incredible things, and eating a whole serving of Phaal curry is pretty incredible. Just so you can get an idea of how hot this Indian concoction really is, you should know the chef cooks it with a gas-mask on, to protect himself from the fumes, and tastes it with his eyes closed.

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I love fat, deep fried food just as much as everyone else, but deep fried macaroni and cheese, or Twinkies? Why not!

The Park Slope Chip Shop, a Brooklin take-away restaurant ran by a British couple, has made a name for itself by promising to deep fry anything you want. The restaurant opened back in 2001, when its owners, Chris Sell and Suzanne Hackett, missed their native British delicacies, and decided to introduce New York to good ol’ English batter. The deep frying madness began at a restaurant staff party, where they deep fried a Mars bar. It was delicious, so they tried the process with other foods, and added them to the menu.

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Before you click away in disgust, you should know James Gilpin’s piss whiskey isn’t as bad as it sounds, at least according to its creator.

James Gilpin, a researcher of new biomedical technologies, has managed to turn the urine of elderly diabetes patients into a type of single malt whiskey, suitable for export. He collects the urine from old volunteers, including his own grandmother, and purifies it pretty much the same way mains water is purified.

A type 1 diabetes patient himself, Gilpin first got the crazy idea of turning urine into whiskey after hearing a pharmaceutical legend about a company that allegedly set up shop near an old people’s home and started swapping cushions and other accessories for their urine. The chemicals from the urine could then be removed and used into new medicine.

After purifying the urine, the removed sugar molecules are added to the mash stock to accelerate fermentation. After thew stock ferments into clear alcohol. whiskey blends are added for coloring and taste, and the finished product is bottled with the name and age of the urine contributor. This way you know whose piss you’re actually drinking.

James Gilpin regards his method of turning urine into whiskey as more of an art form, rather than a conventional alcohol business. He’s just glad to showcase his water purification system as a way of efficiently collected the resources our elderly already process in abundance. Read More »

Measuring 16 feet across and weighing a whopping two tonnes, the God-grilla claims the title of world’s largest barbecue. It would probably get the title of all around largest BBQ, if it weren’t for the Big Taste Grill, a giant truck converted into a traveling barbecue. More on this amazing contraption, soon, for now let’s discover God-grilla.

God-grilla was designed by 31-year-old Jack Henriques, owner of the Bespoke BBQ Company. It is fitted with hinged pannels that allow easy access to add more logs, and has seven separate coal trays that allow you to cook up to seven whole lambs, at once. You can also use the God-grilla to grill 1,000 sausages or 500 hamburgers.

But, as you would expect, using a cooking monster like the God-grilla comes at a high cost. You need 14 bags of coal to get this beast started, so you better make sure your frinds pitch in at the next barbecue party.

Jack Henriques spent three months and over $15.000 to create God-grilla, and says he’s already working on an even more impressive cooking machine.

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As a way to attract new customers, many Chinese restaurants have started serving dishes made with a kind of edible paper.

Eating paper has so far been considered an eating disorder. For some reason, some people just can’t help themselves and gobble whole sheets of paper, every day. It can be hazardous to their health, but above all it’s a weird habit that you can’t share with everyone. Luckily, eating paper doesn’t have to be weird anymore, thanks to edible paper. A factory in China’s Nantou City has been making this revolutionary material from fibers found in vegetables and fruit, and the local restaurants quickly adopted it as an ingredient. Now, tourists and locals alike are crazy about the foods cooked mainly from the edible paper.

To be honest, I’d definitely try some of these paper foods myself, they don’t look half bad.

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Kittiwat Unarrom, a talented artist from Thailand, uses his skills to create unique loafs of bread shaped like various human body parts.

Kittiwat has experimented with many art forms, from painting to sculpting, but it wasn’t until he had to return home and take over the family bakery that he discovered his true passion – making grotesque-looking bread. Since he first started out, in 2006, he has made a name for himself, and his Body Bakery has become a popular tourist attraction. Read More »

I’ve never been a big fan of fish, but hunger has made me gobble down trout after trout, a few times. But there are some fish dishes I’d rather die than put in my mouth. If you thought eating raw fish, like sushi, was disgusting, I suggest you get a bag ready, before scrolling down, just to be sure, because you’re about to discover the most disgusting fish dishes in the world.

Surströmming

Also known as “sour Baltic herring”, Surströmming is a Swedish dish consisting of fermented hering. It usually comes in cans that, due to the fermentation, often bulge. As long as the can stays closed, Surströmming isn’t much of a problem, but as soon as the lid comes off, the odour becomes too much to bare. This is the main reason even fans of Surströmming prefer to eat this fish dish outdoors. In 2006, several airlines banned Surströmming, claiming the cans were potentially explosive. Swedish authoritis say that’s just a myth, but why risk it? If the can doesnt kill you, the smell probably will.

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Just because Italians invented pizza doesn’t mean America can’t have it’s own signature pie, covered with all the delicious stuff likely to give you a nice heart-attack.

Made on 4th of July, in honor of America’s independence, this real American pizza has all the the toppings that made American fast food the unhealthiest cuisine in the world. The thin pizza crust is covered with ketchup, two cheeseburgers, an order of nuggets, fries, all covered by a layer of melted cheese. Let’s face it people, pizza doesn’t get any better than this…

And if the pizza didn’t spell “the American way” clear enough, the hand-gun next to it, in the last photo, definitely clears things up.

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