Hot Dog Dishes From Around The World

Hot dogs are popular yet polarizing, tasty yet terrible on the stomach, kosher yet made of lips and...you know the rest.

Whether you call them tube steak, bratwurst, frankfurters, polish sausages or weenies there's one thing all cylindrical meat products have in common- people around the world just can't get enough!

The hot dogs we scarf down at sporting events or while waiting in line at Costco today are thought to have originated in Germany during the 1800s in their original weiner and frankfurter forms.

Since then the hot dog has evolved into a fun handheld food product people the world over enjoy in their own unusual way.

The Brazilian hot dog, which is topped with carrots, corn, parmesan cheese and french fries, may seem strange to those who like nothing more than relish and mustard on their dog.

Then again, Brazilians find it strange that American men rarely wear swim briefs to the beach so I guess strangeness is relative!

See the full guide to 40 Ways The World Makes Awesome Hot Dogs here


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Oreo-Stuffed Donut Holes with Oreo Frosting

How can you make Oreos even more Oreo-y? Amy of the wonderful food blog Oh, Bite It! Shows you with her latest recipe. She wrapped Double Stuff Oreos with canned biscuit dough, then deep fried them until they were a rich shade of golden brown. Then she covered them with a glaze that she made with white Oreo stuffing. Now they’re ready to eat—although I would recommend serving them on a tasteful bed of Oreo cookies.


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A Cheesy Collection Of Clever Pizzeria Signs

(Image Link)

Roadside and sidewalk signs are still the best ways to tell the world that your restaurant exists, and food related ads do a great job of drawing in hungry drivers, or hungry walkers, for a bite to eat.

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That’s why local restaurants keep their old school change (or draw) by hand signs up despite the fact that they could easily install one of those fancy LCD advertising screens in front of their business.

After all, can an LCD screen effectively capture the cheesy feel of a suspicious Fry like this hand drawn goodness? I think not!

(Image Link)

See 20 Clever Pizzeria Signs With Extra Cheese here


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Delish Kebabs: Skewers 23 Tantalizing Ways

Sambal chicken skewers, with a spicy, sticky glaze made of brown sugar and Sriracha 
bonappetit.com | Recipe here

Nothing says summer eating like grilling on skewers. Shish Kebab has ancient roots in the Middle East, Eastern Mediterranean and South Asia in the days of Homer and the Mongol Empire. Traditional lamb skewers have since been supplemented with unlimited options from all food groups.

This article is full of delicious kebab ideas. Select your favorite, place some seasoned or marinated meat, vegetables, fruits or a combination on skewers, then once grilled to perfection, bring them inside and serve over a bed of salad, rice or noodles for a delicious meal that's filling and keeps well as leftovers. 

Thai-Style Grilled Pork (Moo Ping) | coolcathotfood.com | Recipe here


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X-34 Landspeeder Cake

Believe it or not, this is a cake. The Tattooine background may throw you off, but there’s chocolate inside. Gilles Leblanc of Les Gâteaux de Gilles made this cake in the form of an X-34 Landspeeder from the Star Wars films for a Star Wars Day collaboration with other bakers. It’s chocolate cake with chocolate buttercream, and can go from zero to 250 km/h in one Standard Time Part. Or something like that. Anyway, you can see more pictures of the cake at Leblanc’s Facebook page.  -via Laughing Squid

(Image credit: Les Gâteaux de Gilles)


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The French Fry Burger

You want a burger and fries? The Vulgar Chef can make you own. They’re not separate but together in this ingenious combination (warning: foul language). It’s a simple but innovating concept that all major burger chains should follow. Place a hamburger patty between two slices of cheese, then wrap the whole thing in cooked French fries. Place the assembly in a deep fryer. The result is this divine concoction that needs only pickles and onions to be ready to eat.

-via That’s Nerdalicious!


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Get Ready for the Crazy Foods of This Fair Season

Fair season is almost upon us and if you're dying to see what's in store to fill your heart with cholesterol and your veins with sugar, then you'll be excited to hear that some of the new food selections at one of our favorite fairs, The San Diego County Fair, have been announced. Among this year's more interesting selections are:

  • Chocolate-Covered Pork Rinds
  • Pig Trough -three pounds of pig skins topped with pulled pork and cheese
  • Wasabi Bacon Bombs –spicy pork with wasabi wrapped in dough and bacon and deep fried
  • 10 feet of Bacon-on-a-Stick
  • Deep-Fried Starbucks -whole Starbucks coffee beans and chocolate chips in sweet pastry dough, wrapped in bacon, deep fried, rolled in sugar and served with whipped cream
  • Deep-Fried Slimfast Bar (presumably for the dieters)
  • Deep-Fried Peanut Butter Pickle – a hollowed out pickle filled with peanut butter and then deep fried.

Personally, I'm looking forward to some chocolate-coverd pork rinds this year. If you live in San Diego, you can stop by and enjoy these treats for yourself between June 5 and July 5, but if you aren't in the area, you can be sure a local fair will be swinging your way sometime this summer carry some of these strangely wonderful treats.


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Cooking Sushi in a Waffle Iron

Instagram member @dad_beets seems persuaded that any food can and therefore should be cooked in a waffle iron. And why not? It's a perfectly suitable griddle that leaves handy indentations to catch chocolate syrup.

Among his unusual uses for the waffle iron is preparing sushi, which does not, strictly speaking, have to be raw. These are spicy tuna avocado rolls that he purchased at a Whole Food store. @dad_beets froze the rolls for 20 minutes and heated the waffle iron as high as possible. Then he cooked them for under a minute, leaving each roll crispy. Here's what they look like:

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A Definitive Ranking of All 27 Pop-Tart Flavors

(Photo: Sarah Anderson/Thrillist)

In the name of science, the staff of the food blog Thrillist gallantly ate all 27 varieties of Pop-Tarts commonly available on the open market. By doing so, they spared you the trouble of doing the same. They then reviewed and ranked all of those flavors, carefully noting the variable tastiness of each. As a result, all of us now have available a complete buyers’ guide.

The Thrillist writers gave the #27 slot to Unfrosted Brown Sugar Cinnamon and the #1 position to Blue Raspberry. I had not heard of most of the flavors, including #19, which is Whole Grain Brown Sugar Cinnamon. And I’m at a loss to understand why there is a whole grain Pop-Tart at all, as anyone who is eating Pop-Tarts is completely unconcerned with nutrition.

-via Nag on the Lake


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Swineapple: Hollowed-Out Pineapple Stuffed with Ribs Wrapped in Bacon

Swineapple

On Facebook, Josh Bush of LaPorte, Texas (because, of course, Texas) shared photos of a hollowed-out pineapple stuffed with two pounds of boneless country style ribs, wrapped in bacon.

It's really quite a meat feat, all of it cooked slow over mesquite. 

The Internet has dubbed it the "swineapple" and several people have attempted to make their own version of it.  

Here's a look at it before it was assembled: 

Swineapple by Josh Bush

Mmmm....delicious, delicious swineapple...It's kind of like the Aloha version of "Turducken" (a chicken stuffed into a duck stuffed into a turkey).

UPDATE: We received the recipe from the man who created it, Josh Bush:

Shave the pineapple but leave the top and bottom, lay on its side and about an inch in on both sides cut halfway down then with a long blade slice from point to point. Hollow out the desired amount of pineapple. Season your meat with any of your favorite seasonings. A more course rub is better. Put the cut piece back on. To look like a complete pineapple again. Light dust the pineapple with seasoning. Fully wrap it with thick cut bacon. Not just lay it on top. I set it on the smoker @ 240 and sprayed it with apple juice about every 20-30 minutes to keep the bacon moist and colorful. You can change the meat to boneless chicken thighs and get the same results. Alot of people have said the pineapple over tenderized the meat when they tried it. I did not personally have that issue but I would check internal temp about 2 hours into smoking. Once you hit 160 it is up to you of when to pull it.

Thanks, Elliotte! photos by Josh Bush


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A Snickers Milkshake inside a Glass Made of Snickers Bars

Except for the straw, this entire milkshake is edible. Perry Santanachote of Thrillist made it at the decree of an editor of that magazine. It’s an amazing piece of candy bar engineering. Judging from the instructions that she provides, it was also very difficult—especially the glass. That container is made of a homemade Snickers bar shaped like a rectangle, then wrapped around a glass and sealed watertight (or milkshake-tight). If my editor commanded me to make such a milkshake, the results would certainly be different.


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World's First Hello Kitty Chinese Restaurant



Businessman Man Kwong is launching a Hello Kitty restaurant in Hong Kong on June 1, 2015. According to Kwong, Hello Kitty is even more popular in Hong Kong than in Japan. Kwong had been negotiating with Sanrio since 2013 in order to get approval to use the Hello Kitty name and likeness. Eventually he won them over after years of experimentation with dim sum dishes. Kwong's menu consists of 37 items, including stir-fried beef, noodles and shrimp buns. The colors used to create the Hello Kitty likenesses on foods are all natural; for example, her bow is colored with beetroot juice and her eyes are dotted with squid ink.

Learn more and see additional pictures at the restaurant’s Facebook page. 

Via Design Taxi | Images: Hello Kitty Chinese Cuisine


 


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Olive Garden to Start Making Sandwiches with Breadstick Buns

Image: Olive Garden

Fans of Olive Garden's breadsticks will be happy to know that beginning June 1, 2015, the restaurant will start serving sandwiches made with the same garlic-buttery bread as their breadsticks. According to the Associated Press, the sandwich buns will be the exact recipe as the popular chain's breadsticks, except shorter and wider. 

As with all of the Olive Garden's dishes, sandwiches will come with unlimited breadsticks. Never fear, your neverending bread supply won't disappear. Read more, including the variety and price of the new sandwiches, here.


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How to Peel an Avocado Like a Pro

YouTube Link

This video made by the American Chemical Society illustrates the best method to peel an avocado in order to maximize its health benefits. The method is explained with a tutorial on the chemistry of avocados. Also featured in the video are methods to minimize browning in guacamole. -Via Design Taxi


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Cadbury is Making Vegemite Milk Chocolate Bars

cadbury milk chocolate with Vegemite

No joke, in June, Cadbury Australia is coming out with a milk chocolate bar infused with delicious, creamy caramel...and, Vegemite. While not popular in the United States in any way, the dark, concentrated yeast spread is a food staple in Australia. 

However, in my opinion, it has no business being anywhere near chocolate. Am I right?

And, if you're wondering if this is a real product. It is, it really is. Cadbury has confirmed it. 

Would you try Vegemite chocolate? Get ready, it hits the market on June 1st.

via BuzzFeed


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Hyperrealistic Animal Lollipops

(Photos: Ameshin)

Spoon & Tamago tells us that amezaiku--the Japanese art of lollipop making--has thrived since the Eighth Century. Shrinri Tezuka is a master of the craft. He owns Ameshin, a studio and workshop in Tokyo. There, he produces wondrously realistic and completely edible lollipops that look like animals. He combines sugar, starch, and food coloring into the forms of fish, frogs, and snakes.

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Chemist Explains Why Refrigerated Chocolate Tastes Better

(Photo: Dan the Chemist)

The only thing better than a chocolate bar is a chocolate bar that’s been chilled. Why? Dan, a doctoral student in chemistry, explains that the cocoa butter in chocolate exists in six different forms depending on the temperature. When chocolate is about 34-36⁰C, the structure of it begins to break down. This is called “fat bloom.” You can see it when chocolate appears to turn somewhat dusty and splotchy, such as the example above. Dan writes:

You then might ask how you can tell this has happened? The change in crystal structure is usually accompanied by something called ‘fat bloom,’ which is where the chocolate begins to look dusty, and pale spots appear on the surface as shown in the attached image. We’ve all been there (you’re incredibly lucky if you haven’t). It’s off putting, but still safe to eat. It happens because of partial melting in the solid which cases the fats within it to rise to the surface. It’s this strange occurrence that leads me to believe that keeping my chocolate in the fridge is in fact the correct way to keep it, and also why all the chocolate I bought on my exchange year in Australia just didn’t taste as good as the stuff at home in the UK due to their hotter climate!

-via TYWKIWDBI


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The Life of Pies

The following is an article from the book Uncle John’s Perpetually Pleasing Bathroom Reader.

There are scores of delicious variations of cooked fillings and pastry out there— both sweet and savory. (Warning: This might make you hungry.)

PIE: A baking dish is lined with a pastry crust that bakes up crispy or flaky. On top of that goes a sweetened fruit filling, a savory meat filling, or, once it’s cooled, a cream or custard filling. Sometimes it’s topped with another layer of crust, and sometimes it isn’t.

COBBLER: A pie without a bottom crust. Instead, sweetened (and often spiced) fruit is placed in a deep dish and topped with large lumps of sweetened biscuit dough. The bottom of the dough sinks into the fruit and absorbs the juices. When baked, the lumps of biscuit dough puff up and can resemble a cobblestone street, which may be how the dish got its name. (Another theory: The pies were originally made in wooden bowls called cobelers.)

(Pandowdy image credit: Flickr user Emily Carlin)

PANDOWDY: Similar to a cobbler, except the lumps of biscuit dough are flattened before they’re placed on top of the fruit. Pandowdys are generally baked in a skillet.

GRUNT: The grunt is assembled like a cobbler but cooked on the stove. Dollops of dumpling batter are placed over the fruit as it simmers in a pot. Then the pot is covered and allowed to cook until the dumplings have steamed to perfection. The dish is said to get its name from the noise the dumplings make when they’re cooking. (They’re called “grunts” in Massachusetts, but in other parts of New England, they’re called “slumps.”)

BIRD’S-NEST PUDDING:

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22 Healthy and Filling Snacks Under 200 Calories


An incredible 26 grams of protein and 155 calories | The recipe is here | Image: dashingdish.com

One great tip from people who try to eat healthy or keep their weight down is to have snacks at the ready that won't break the calorie "bank" for the day. Everyone gets to the point in which they're hungry and don't feel like or have the time to make something. But if you have something stashed away in the fridge, freezer or glove compartment for such occasions, you can grab that instead of absent-mindedly eating a bag of chips or the like while tuned out and staring at a screen. 

This article has some great ideas for low-calorie snacks, many of which are packed with the fiber and protein necessary to keep you full. Are many of these foods off your radar or not something you buy at the store? Give them a chance once or twice — you might be surprised at how satisfying they are. 



Delicious and refreshing in summer. One serving is 100.5 calories and 7.4 grams of protein.
The recipe is here.
Image: familyfreshmeals.com 


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Yes, Really: Meat-Flavored Goldfish Crackers Exist

Cheeseburger Goldfish Crackers

So, bags of cheeseburger Goldfish crackers exist. Interestingly, it's not one flavor of cheeseburger in these bags, it's three flavors: ketchup, cheddar, and BURGER. Pepperidge Farm made the brown Goldfish in this product to simply taste like burgers

That's a little strange, am I right? I mean, we're talking...meat crackers.

photo by The Impulsive Buy


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Chocolate-Covered Tequila-Filled Jalapeño Peppers

(Photo: 7 Deadly)

The Chocolate Covered Company covers things in chocolate, then sells them. That’s a great business premise! Everything is better when drenched in chocolate. I’ve never had chocolate covered jalapeños, but I can definitely imagine how wonderful the combination would be.

The crew at 7 Deadly took them even further. They injected half a shot of tequila into each pepper. The combination was perfect:

The result was an explosion of liquor (we used some leftover Los Abuelos), followed by the unforgiving single of a densely-seeded jalapeño. The heat was only lightly tempered by the chocolate, which for amusement’s sake, was quite tasty.

-via Incredible Things


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The Biggest Health Food Misconceptions According to Nutritionists

Image: Hannahdownes

According to the Institute of Food Technologists, eight out of ten adults have made an effort to eat healthier within the last year. Yet trying to eat healthy can be a challenge, given all of the conflicting information out there when it comes to what consists of healthy food choices. It's not surprising that some people give up in frustration, copping a "damned if you do or don't" attitude. 

Three noted nutritionists were asked to cite what they deemed some of the most widely believed public misconceptions about healthy foods. One of their points concerned multigrain bread. Some well intentioned shoppers who spot the textural breads advertised as multigrain and select them over other breads think they are choosing the best option. But in fact, "multigrain" simply means that there are two or more grains present in the (pasta or) bread. It has no bearing on how refined the flour base used is. The best choice is 100% whole wheat bread, in which the entire grain kernel has been used; that maximizes its fiber and nutrients.

Read other misconceptions regarding "health food" here. 


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Cheetos Popcorn Could Be A Thing Soon

There are plenty of cheddar popcorns out there, but nothing compares to the cheese-tastic flavor of Cheetos. That's why I'm so excited to see that Cheetos is experimenting with launching movie theater popcorn -it's the cheesiest, butteriest snack you could ever hope to see at the teater. It's only in its concept stage now, but we can all hope that tests will go smoothly and we will soon get our salty, cheesy snacks.


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Put That In Your Banana and Stuff It

Bananas are great -they not only look cool and taste wonderful, they even have their own protective sleeve. But you know what would make a banana even better? Stuffing it with even more tastiness like jam, crushed Oreos, peanut butter and (best of all) Nutella.

The Destapa Banana is a clever invention that work similar to an apple corer and then fills the center with anything you imagine -liquid or solid.

Via InventorSpot


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The Unipiper’s New Beer

Neatorama’s favorite unicycle-riding flame-throwing bagpipe-playing cosplayer, Brian Kidd, also known as the Unipiper, has teamed up with Rogue Ales to produce a beer called UnipIPA, which is an IPA beer (explained here) featuring “bagpipe-roasted habanero peppers and lots of geeky goodness,” according to Kidd.

"I've never used the bagpipes as a cooking utensil before," said Kidd. "I just have these ideas and somehow I just make them work."

With help from Buckman Botanical Brewers, Kidd is now roasting habanero peppers with his flame-throwing bagpipe to spice up the IPA naturally named UnipIPA.

"It's like, yes, this makes perfect sense," said Kidd.

"We were just going to roast the peppers like normal people, but he's got flames on his thing, [bagpipes] so we decided to do that obviously," said Buckman Botanical Brewer Danny Connors.

UnipIPA beer will be unveiled May 5 with a tasting at Green Dragon Bistro and Pub in Portland. See a news video about the beer at KPTV. -Thanks, Brian!

(Image credit: The Unipiper at Facebook)


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Valid Victorian

This graduation cake might make a little sense only if the recipient were receiving a PhD in 19th-century English History. But if he or she was first in the class, the spelling is valedictorian. That took me a second to see, long enough to make me laugh at the cake from the archives at Cake Wrecks. It’s part of a round up of 21 Graduation Cakes That Do Not Get A Passing Grade at Buzzfeed. Let’s hope the class of 2015 brings us more cakes to laugh at, as long as it’s someone else paying for them.


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Man Uses McDonald’s Burger Machine to Build Largest Burger Possible

Some McDonald’s outlets have computer kiosks that let you design a burger. The kiosk sends the order to the counter and the people in the kitchen build it to your specifications.

Moshe Tamssot decided to find out what was the largest burger that the system would allow him to build. This is the result. He recorded the event and uploaded the video onto YouTube.

There’s a great moment at the 1:31 mark in the video when the McDonald’s worker sees the order. You can almost see the thought processes in her head. Sensibly, she goes to alert the manager.

Tamssot discovered a bug in the burger machine program. Technically speaking, his burger should cost $890.80. But the system won’t accept a charge higher than $24.89 per burger.

-via Geekologie


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If Directors Made You Dinner

In a way, films are a lot like food. Sometimes you want something amazing that is so complex it will challenge your existing notions about your current tastes. On the other hand, something you want something light that you won't need to think about later. And there are days where even if you know it's not great you just want something that makes you feel comfortable by reminding you of home.

This cute comic by Cheekylicious shows what kind of foods some of our favorite directors might make if they were actually chefs. So which one do you prefer?

Via Geeks Are Sexy


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