Threads of God – The World’s Rarest Pasta Is Also One of the Most Difficult to Make

The small town of Nuoro, on Italy’s Sardinia island, is home to what many are calling the world’s rarest pasta, an intricate, hand-made treat that only a handful of people can make.

Known as su filindeu (in Sardinia’s Sardo dialect), or Fili di Dio (in Italian), and translated as threads of God, this traditional pasta had been linked to La Festa di San Francesco, an ancient religious ritual celebrated every year, in May. For the past two hundred years, the only way to try threads of god pasta was to complete a 33km pilgrimage on foot or horseback from Nuoro to the village of Lula. But because this sacred dish is in serious danger of becoming extinct, the only three women in the world who know how to make it, have been trying to save it by making it more accessible.

67-year-old named Paola Abraini picked up the skills to make threads of god pasta from her mother, who also learned them from her mother, and so on for many generations. However, only one of her two daughters knows the basic technique, but lacks the passion and the patience necessary to carry on the family tradition. The only other two women who she managed to pass on her knowledge to – Abraini’s niece and her sister-in-law – don’t have any daughters to pass the secrets to, so su filindeu is in grave danger of vanishing.

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Could You Eat These Unbelievably Cute Fish-Shaped Dumplings?

A Taiwanese self-taught cook recently shared photos of her detailed and incredibly adorable fish-shaped dumplings, and they justifiably went viral.

Dumplings come in all shapes and sizes, from the classic half-moon, to the scary-looking alien Warusobo dumplings, but have you ever seen any dumplings cuter than those made by Taipei-based Minmin Chang? The Taiwanese woman took social media by storm last week, after posting photos of her adorable fish-shaped dumplings, along with detailed instructions on how to make your own. The problem is no matter how delicious these treats are, there is no way I’m eating them. They look too darn good!

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Vegan Food Company Offers Meat Eater $68,000 to Go Vegan for 3 Months

A popular plant-based meal subscription service is offering the ‘UK’s biggest meat-eater’ the chance to earn £50,000 ($68,000) by going vegan for three months.

Vibrant Vegan recently announced that it is on the lookout for a Vegan Curious Coordinator, a die-hard meat-eater willing to experience an exclusively vegan lifestyle for at least three months. The selected person will have to sign a contract, pledging to not consume any animal-based foods during the three-month trial, while at the same time encouraging others to give veganism a go on social media. If they abide by the agreement, they stand to earn the the equivalent of a £50,000 salary.

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Coquitos – The Tiny Coconuts of the Chilean Wine Palm

Coquitos, also known as pigmy coconuts or dwarf coconuts, are the tiny equivalent of the coconuts we all know (and some of us love).

It’s hard to believe that I spent over three decades on this Earth and only learned that there is such a thing as a tiny, marble-sized coconut, today. Well, it may be common knowledge to a lot of people – especially if you’re from, or have travelled to South America – but it’s definitely news to me, so I thought I’d share it with similarly clueless people like myself. Known as coquitos, these miniature coconuts are the fruit of  Jubaea chilensis, a feather-leaved palm native to Chile, and, just like regular coconuts, they have a brown exterior, a white interior with a hollow center, and very similar taste.

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Too Beautiful to Eat – The Hand-Painted Macarons of Anna Zhirova

Anna Zhirova is a self-taught food artist from Russia who specializes in hand-painting macarons to create unique edible works of art.

An architect by profession, Anna Zhirova came up with the idea of hand-painting macarons completely by accident, but she found the idea fascinating. She had been drawing for as long as she could remember, but the thought of decorating the tiny treats and creating designer macarons was very intriguing. Over time Anna developed both a technique to create the perfect canvas for her art, and the right consistency for the edible food dyes she uses.

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Stargazy Pie – An English Pastry Dish With Fish Heads Sticking Out of It

When it comes to unusual and unappetizing-looking Christmas dishes, there are few meals out there that can compete with the Stargazy Pie, a pie with fish heads protruding through the crust, appearing to be gazing skyward.

England is home to a variety of pies, from classics like apple pie and pork pie, to less known treats like steak and ale pie, or pot pie. But none of these pastry treats hold a candle to the famous Stargazy Pie, when it comes to wow factor. No matter how elaborate your pie design is, you just can’t beat half a dozen cooked sardine heads (and sometimes tails) sticking out from the hearty dough crust, looking towards the sky. It looks almost as “delicious” as Japan’s alien dumplings, doesn’t it?

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Alien Dumplings – A Downright Scary-Looking Dish

The world is full of unappetizing dishes, from fermented fish dishes to the dreaded Kiviaq, but few actually look scary to get near to, let alone put in your mouth. These Japanese dumplings definitely fall in the latter category.

Last year, we published a story on one of the world’s most bizarre looking fish, the eel-like Warusobo, also known as the “Alien of the Ariake Sea“. One look at this slimy creature, and that nickname makes all the sense in the world. I don’t know if it’s those pointy teeth, or the lack of eyes, but there’s just something otherworldly about these things. That’s hasn’t stopped the people of Saga Prefecture, which borders the Ariake Sea, from turning the alien creature into a staple of local cuisine, including the delicious dumplings below.

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After 20 Years, Court Tells Baker to Stop Selling Cookies Made With Sawdust

A German baker who has reportedly been selling sawdust cookies for around two decades has recently been ordered to stop, as the finely milled wood has been deemed unfit for human consumption.

An administrative court in the southwestern German city of Karlsruhe has upheld a decision to ban the sale of cookies made with sawdust, despite the producer’s claim that they were a traditional vegetable product. The unnamed baker had been operating a mail order business, selling his sawdust cookies all over Germany. He openly listed sawdust as an ingredient on the packaging of his biscuits, and had already written to the city of Karlsruhe about his practice back in 2004, but received no answer. Then, in 2017, a routine examination of a biscuit sample led to a sales ban which he then contested in court.

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Talented Chef Makes Pancake Portraits Inspired by Pop Culture Icons and Anime Characters

Keisuke Inagaki, who describes himself as the “otaku chef” of La Ricetta Restaurant in Zama, Japan, has combined his two biggest passions – cooking and anime – to create his own style of pancake art.

The 51-year-old Japanese chef started making cute pancakes in 2011, as a way of lifting the spirits of kids in his home city of Fukushima, after it was devastated by a tsunami. He had volunteered for a program to take care of young children in a safe area after the nuclear disaster, and was looking for ways to get their attention. He had seen the pancake art of Nathan Shields on the internet, so he decided to give it a try himself, to impress the kids. That was only his starting point in the world of pancake art, though, as today Inagaki as on a whole other level.

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Rare Grape Variety Is Larger Than a Chicken Egg

Pictures of giant grapes, larger than the average chicken egg, have been doing the rounds on Vietnamese social media this week, raising questions about their authenticity and origin.

Novelty fruits are particularly popular in Japan, where specialized shops can sell certain varieties of apples, peaches, melons or grapes for mind-boggling prices. However, the popularity of such fruits has spread throughout Asia, and recently the Vietnamese owner of a market stall shared some photos of a new variety of grapes imported from Japan. Using social media to promote new products is fairly standard these days, only these photos got a lot more attention than usual, because of the apparent size of the grapes. Some of these white grapes seemed to be larger than a chicken egg.

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Chả rươi – Vietnam’s Popular Worm Omelet

Chả rươi, or sand worm omelet, is a seasonal Vietnamese dish made with unsightly, two-inch-long sea worms that some say give the “delicacy” a caviar-like taste.

Every year, in late fall, street food stalls in northern Vietnam, particularly in Hanoi, serve a very special dish that looks very ordinary at first glance, but that actually contains a very peculiar ingredient. Chả rươi looks like a well-done egg dish mixed with various herbs, but owes its meaty texture and seafood taste to the ingredient that gives the treat its name – sand worms. Beaten egg, tangerine peel, onions, dill and spices, before the two-inch-long sea worms are added. The result is an ordinary-looking omelet with a very meaty kick that fans can’t get enough of in the months leading up to winter.

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“Labor Inducer” Burger Attracts Flux of Pregnant Women to Minnesota Restaurant

Pregnant women have reportedly been flocking to a restaurant in Excelsior, Minnesota, to try the famed “Labor Inducer” burger and hopefully go into labor faster.

The story of the Labor Inducer burger started back in April of last year, when Enrique, the chef at Excelsior restaurant ‘The Suburban’, was experimenting with burger recipes for the upcoming Twin Cities Burger Battle annual event. Co-owner Kelsey Quarberg, who was nine days away from her due date, happened to stop by, and was offered samples of the various experimental burgers. She loved one so much that she ordered a full-size serving, and lo and behold, just seven hours later she went into labor with her baby Sam. But that was just the beginning…

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The Whimsical Pie Art of Liz Joy-Murray

Liz Joy-Murray, an ex-Hollywood art director turned food artist creates sugary masterpieces that look way too good to eat.

Looking at Liz Joy-Murray’ intricate pies, it’s hard to believe that she has only been creating food art for only three years. It all started when she had to take a break from her Hollywood career for health-related reasons. She had to fill her time somehow, and baking just stood out to her, only, being an artist at heart, Liz didn’t just settle for baking delicious treats, she decided to use her baked goods as canvases for her creative and vividly colored designs.

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Too Good to Eat – Helen Nugent’s Artistically Decorated Pies

Helen Nugent is the Toronto-based pie maker who specializes in stunning, intricately designed pies that are definitely way too good to eat.

Thanksgiving may already be behind us this year, but there’s never a bad time for a pie, especially one that looks as amazing as those made by Helen Nugent, a self-taught food artist who abandoned her career in corporate communications to focus on her passion, baking. Today, Helen is recognized as one of the world’s leading pie artists, has her own cookbook, and collaborates with various food-themed magazines and even the Food Network. And to think it all started with a photo of a beautiful pie she saw on the internet…

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World’s Most Expensive Piece of Ham Sells for $14,000

A Spanish ham producer recently announced that it sold the most expensive piece of traditional Iberian ham to a Japanese buyer for the outrageous price of 12,000 euros ($14,100).

Julio Revilla, president of Sierra Mayor Jabugo, an Iberian ham producer based in Corteconcepción, Spain’s Huelva region, said that the record-breaking piece of ham was prepared following the strict instructions of the buyer. They requested that the ham come from an Iberian pig at least two years old that had been grazing in the mountains of Sierra Mayor for at least 100 days. The animal had to gain at least 100 kilos during the time they spend grazing and that their diet consisted only of acorns and herbs. Finally, the curing period for the ham was five years, double the normal curing period for premium ham.

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