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Airline To Open Chain of Restaurants That Sell Airplane Food

Airplane food isn’t exactly considered “haute cuisine”, but one budget airline is betting that people love its airplane food so much that they’d be willing to pay for it at restaurants on the ground.

AirAsia, the largest budget carrier in Asia, has announced plans to open over 100 restaurants globally within the next five years. The restaurants will be offering the same menu AirAsia sells on flights, including chicken rice, the airline’s signature Pak Nasser’s Nasi Lemak dish, pineapple fish, noodle chicken inasal with garlic rice, and onde-onde cake . The move is part of AirAsia’s plans to become a lifestyle brand, and the company hopes that its Asia dishes will make people choose it over Western competitors.

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This Raw Turkey Is Actually a Delicious Cake

In case the title of this article wasn’t clear enough, the turkey in the picture below ins’t actually raw meat, skin and bones, but an edible cake made of sponge, butter cream and marzipan.

Even knowing that you’re looking at an expertly made optical illusion, it’s still pretty hard to believe that it’s not really a turkey ready to go into the oven. Everything from the pink, plucked skin, to the properly-proportioned wings and drumsticks was perfectly executed by English cake artist Sarah Hardy. Using her experience as a wax sculpture artist, Hardy is able to mold layers of sponge cake, chocolate and sugar or marzipan icing into all kinds of realistic designs, from human organs to birds and frogs.

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California Start-Up Wants to Create “Air-Based Meat”

Just a week after Brooklyn-based startup Air Co. unveiled its carbon-negative, air-based vodka, a California start-up announced a new type of “meatless meat” made from air.

Appropriately named Air Protein, the Bay Area company allegedly used technology developed by NASA, to transform carbon dioxide (CO2) into protein, the same way plants do. During the 1960’s, the U.S. space agency started looking for a way to feed astronauts on a year-long mission by relying on the one resource its crew produced in abundance – CO2. During their research, scientists discovered a class of microbes called hydrogenotrophs able to convert carbon dioxide into protein. The resulting powder could be used to create pastas and shakes, but Air Protein now wants to use it to create a meat alternative.

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New York Caffe Sells Matte Black Coffee Topped with Black Whipped Cream

If you’re keen on trying the blackest coffee around, you may want to give the Matte Black Latte at Round K cafe in New Your City a Try. As the owner of the place puts it, “it’s black like my soul”.

When people say they want their coffee black, they usually mean they want it with no cream or sugar, but Round K owner, Ockhyeon Byeon, wanted to give it a more literal meaning. To him, black coffee was just a dark brown, so he started thinking of ways to make the popular drink actually black. At first, he used different types of activated charcoal, which we’ve seen used in many other goth treats, like pitch black fish and chips, or jet black cheddar cheese, but then he settled on coconut ash, which not only gave the product its dark color, but a nutty flavor as well.

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World’s Lightest Dessert Is 96 Percent Air, Weighs Just One Gram

Artisans at London-based design studio Bompass & Parr teamed up with scientists at the Aerogelex laboratory in Hamburg, Germany, to transfer the properties of the world’s lightest solid material into an edible dessert.

Aerogel was invented in 1931, by American chemist Samuel Kistler as part of a bet he made with fellow scientist Charles Learned over who could replace the water in gels with air, without causing shrinkage. With an air content of  95% – 99.8%, aerogel is recognized as the lightest solid in the world, so it made sense for designers at Bompass & Parr to try and emulate the making-of process of aerogel to create the world’s lightest dessert.

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The Alien of Ariake Sea – Japan’s Xenomorph-Like Delicacy

The mud flats of Japan’s Ariake Sea are home to a creature that is reportedly as delicious as it is disgusting-looking. Introducing the “Warasubo”, an eel-like fish that for obvious reasons is known as the “Alien of Ariake Sea”.

If you’re familiar with H.R. Giger’s Xenomorph (the extraterrestrial creature featured in the ‘Alien’ movies), more specifically its iconic “inner mouth”, one look at the warasubo fish is enough to explain its comparison to the fictional alien. It literally looks like the piston-like appendage that Giger’s ferocious predator uses to pierce its victim’s bodies and even metal. The warasubo is a terrifying-looking thing, especially in dried form, which only makes its use as an ingredient for ramen and other Japanese foods that much stranger.

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20-Year-Old Man Claims to Have Been Living On Macaroni and Cheese for 17 Years

Austin Davis, a 20-year-old man from Keystone Heights, Florida, claims to eaten almost nothing but macaroni and cheese for the last 17 years of his life.

We’ve featured picky eaters before, people who only enjoyed things like pizza or french fries, but Austin Davis isn’t one such person. Even if he tries eating something other than macaroni and cheese, and actually enjoys it, his body will immediately reject it and he’ll start to gag. Doctors say he is suffering from a psychological condition known as avoidant/restrictive food intake disorder, where new foods trigger negative physical side-effects. This condition is often linked to traumatic events, and Davis was indeed diagnosed with Post Traumatic Stress Disorder and removed from his home, after being physically abused by his father. This has negatively impacted his social life as well as his eating habits, but he wants to change.

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This Japanese Restaurant Has Been Using the Same Broth for Nearly 65 Years

Otafuku, one of the oldest oden restaurants in japan, has been heating up the same batch of broth every day since 1945, only adding more water to it as it evaporates. It may sound gross to most westerners, but it apparently makes oden stew taste amazing.

Oden is a traditional Japanese stew that is simmered in broth until served. It’s enjoyed by vegetable and meat lovers alike, as it can contain all kinds of ingredients, from from eggs, tofu and vegetables to shark meat, beef, fish balls and whale tongue, but the secret to its deliciousness is the broth. Many Japanese restaurants rely on master stock – a broth that has been repeatedly reused to poach or braise meats – to give their oden a rich flavor, but none have been using the same batch for longer than Otafuku, a Tokyo based eatery that has been reheating the same oden broth since the previous batch was lost in 1945.

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Guinea Pig-Flavored Ice Cream Proves Big Hit in Ecuador

An Ecuadorian woman has been getting a lot of attention online for devising a very unusual yet surprisingly popular ice-cream flavor – guinea pig.

You probably know the guinea pig as a lovable house pet, but in South American countries like Ecuador, Peru or Bolivia people cook guinea pigs with salt and serve them with potatoes and peanut sauce. Still, even in these countries the idea of a guinea pig-flavored ice-cream has been causing quite a bit of eyebrow raising. People are used to the rodents as the main ingredient of traditional dishes, but ice-cream flavor? That would be like turning beef into an ice-cream flavor in the United States, not exactly the kind of business venture most people would even consider getting involved in. And yet, one Quito woman has been selling hundreds of guinea pig ice cream cones per day over the last few months, and as news of her unusual delicacy spreads around the world, demand is expected to skyrocket.

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Eco-Conscious Couple Allegedly Looking for “Roadkill Chef” To Prepare Wedding Menu

This past summer British media reported the bizarre job ad posted by an eco-conscious couple looking to pay a chef £5,000 to prepare a wedding banquet out of roadkill.

The unusual ad, featured on Bark.com, the UK’s leading online local service marketplace, mentioned that the couple had already sourced about 20kg of roadkill, including squirrel, pheasant, rabbit, partridge and deer, and were looking for someone with experience in preparing courses out of wild meats. The ideal candidate would able to skin, butcher and joint the cuts of meat, as well as prepare them in such a way that the guests wouldn’t know what meat they were eating.

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Man Builds Children’s Playhouse Out of 2,000 Packets of Instant Noodles

A soon-to-be father in China recently made international news headlines after using 2,000 packets of expired instant noodles to build a playhouse for his unborn son.

Photos of the unusual playhouse went viral online quickly after being posted on social media by the builder, a certain Mr. Zhang, from Huadian county, in Northeast China’s Jilin province. He was swiftly tracked down by Chinese reporters and revealed that he had spent four days building the edible structure out of thousands of of out-of-date noodle packets fixed together with glue.

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Teenager Loses Sight After Living on French Fries, Chips and White Bread for Years

Doctors in the UK recently reported the shocking case of a teenager whose vision has deteriorated to the point of blindness due to a poor diet based mainly on French fries, potato chips, processed meat and white bread.

The Bristol-based teenager, who preferred to remain anonymous, had reportedly been eating only French fries, Pringles chips and white bread, as well as the occasional sausage or ham slice, ever since he left primary school. His family describes him as a fussy eater who could never tolerate the texture of fruits or vegetables. He first went to see his doctors when he was 14, because he had been feeling tired and unwell, and was diagnosed with severe vitamin deficiency. The doctor put him on supplements and advised him to drastically change his diet, but he failed to do so and also neglected taking the supplements, and three years later he was diagnosed with progressive sight loss due to undernourishment.

Doctors at the Bristol Eye Hospital concluded that the teen’s poor diet caused him to suffer from nutritional optic neuropathy. This condition is treatable when diagnosed early, but in this particular case the fibers in his optic nerve had been so badly damaged that the sight loss has been deemed irreversible. As a consequence of the considerable sight loss, the now 19-year-old has quit college and is struggling to find a job.

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“Poop Like a Champion” Cereal Is a Product That Exists

It sounds like the sarcastic name of a product you’d expect to hear in a satirical sitcom like The Simpsons, but Poop Like a Champion is an actual cereal that can allegedly get your bowls moving like nothing else.

Advertised as “the ultimate colon cleansing formula” or “the number one high fiber cereal for number 2’s”, Poop Like a Champion cereal is packed full of fibers and designed specifically to help you get those bowels moving. Its creators aren’t ashamed to admit that it’s not the greatest tasting cereal money can buy, but it’s not meant to blow you away with its amazing flavor, it’s meant to help you go potty, and apparently it’s very good at doing that. According to my limited research, it’s a combination of corn bran and physllium, sorghum flour and inulin, and each 1/2 cup serving contains 16 grams of fiber, or about 64% your recommended daily allowance for an average 2,000 calorie diet.

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Meat Company to Launch World’s First Hot-Dog-Flavored Ice Cream Sandwich

If we were to make a global top 100 ice cream flavors list, hot-dog probably wouldn’t make the cut, but that hasn’t stopped American processed meat giant Oscar Mayer from announcing the launch of a hot-dog-flavored ice cream sandwich.

Shaking up the hot-dog scene seems like a tall order, but Oscar Mayer is willing to try with its soon-to-hit-the-shelves hot dog ice cream sandwich. Made up of sweet hot-dog cream, candied hot-dog bits, and spicy Dijon mustard gelato, all squeezed between two soft cookie buns, the upcoming treat is advertised as the best way to enjoy a hot-dog in ice cream form. It’s not clear if this is just a one-time marketing stunt or a permanent addition to the Oscar Mayer family of products, but one thing is for sure, hot-dog ice cream sandwich is a real thing.

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Thai Restaurant Has Been Serving the Same Batch of Soup for 45 Years

Wattana Panich is a one of the most popular restaurants in Bangkok’s Ekkamai neighborhood, with hundreds of hungry patrons coming in to feast on its selection of delicious soups and stews every day. But the secret of the flavorsome dishes served at this Thai eatery may put a lot of Westerners off.

One of the most popular dishes at Wattana Panich is the rich beef noodle soup, made with stewed and raw beef, tripe, meatballs, internal organs and spices. But the most important ingredient is the broth, which, believe it or not, has been simmering for 45 years. It sounds  strange, but it’s true. Instead of throwing away the leftover broth every night, the owners of Wattana Panich carefully strain it and store it to be used as the base for next day’s batch of soup. They’ve been doing this every day for over four decades and credit it as the main secret to their delicious dishes.

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