It's a great find by redditor rumperpumper83. Now if only we could look closer at the inner yolk. Perhaps there's another egg inside!

Link -via Foodbeast

(YouTube link)

So, you're supposed to bring something to the picnic and you don't want to cook. Mark Rober's recipe for watermelon smoothies requires no cooking, but is sure to impress the relatives -and you'll be remembered as the coolest aunt or uncle ever! Just make sure you get a seedless watermelon, and allow time for it to be thoroughly chilled. -via Viral Viral Videos

Slater's 50/50, home of the legendary 100% bacon 'Merica burger, has done it again with their newest burger of the month. This time you won't be overloaded with bacon, instead, it's made of 50% bacon, 50% kangaroo meat, brie cheese, bacon slices, huckleberry ketchup and macadamia ricotta.

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Redditor Davidb91w was making breakfast yesterday morning when he noticed the scene was looking rather familiar...like something from his 7th grade biology class, in fact.

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Is it even possible to deep fry soup? Apparently, and that can only be a good thing. Rocket News 24 reports that KFC outlets in Japan sell deep fried versions of corn potage:

One of the current darlings of the Japanese palate is the creamy soup corn potage. A common fixture in Japanese cafes, its popularity exploded when popular popsicle brand Gari Gari-kun expanded its lineup to include a corn potage flavor, which went on to become such a huge hit stores couldn’t keep it in stock.

But while Gari Gari-kun’s parent company hit upon the idea of freezing the soup, KFC Japan has chosen to run in completely the opposite direction, and will be releasing a deep-fried corn potage fritter next month.

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Well, let's just Nutella the heck out of this cake! Throw it all in and top it off with another jar of the good stuff. Erica went all out with this cake, which has Nutella buttercream frosting and Ferrero Rocher sweets on top.

Link -via Tasteologie

Nutella is great and all, but sometimes it would be nice to be able to get drunk on your breakfast toast. That's why spreadable beer is so important. The delicious concoction combines Napoleone chocolate spread with delicious, delicious beer in both light and dark varieties.

Link Via The Consumerist

Chicken and waffles may be delicious, but the combo is hard to munch on with your fingers. That's why Dude Foods combined the two in the form of chicken and waffles wings. Oh, and did I mention there's bacon? Yes, Dude Foods knows everything is better with bacon.

Link Via Food Beast

Benjamin Wolfe's obsession with mold is going to change cheese making forever. And it's going to be delicious.

(Image credit: Flickr user DJ Mitchell)

In the underground vaults of the Cellars at Jasper Hill, a cheese-aging facility that's part of a farm and creamery in Greensboro, Vermont, the cheese sits on wood or stainless steel racks. Shelved on rows upon rows of wooden towers, bark-encrusted wheels ripen patiently, waiting for their heady aromas and tongue-dazzling flavors to bloom. Just a whiff of the place is enough to make any cheese aficionado's mouth water. But for a fan of microbes, this basement borders on paradise.

"It's so beautiful when you walk in and see mold everywhere," says Benjamin Wolfe, a Harvard University microbiologist who specializes in the study of rotten meats, ripe cheeses, and deadly mushrooms. "Their Cabot cheddar has the most gorgeous Technicolor mold I've ever seen."

Wolfe is easily smitten. "I have a crush on this one fungus," he says. "It makes cheese look like coral!" And although the science might not sound sexy, Wolfe's findings have turned him into a culinary rock star. Cheese makers court him, sending him unsolicited samples for analysis. Chefs beg him to spend time in their kitchens. His enthusiasm for and expertise in microbes that give cheese its flavor make him a guru to any artisan looking for a competitive edge. For his part, Wolfe -who's married to a chef- wants cheese makers to think of microbes as ingredients. "Different strains are like spices," he says. If cheese makers could get a better grip on the science, they could use the microbes as precise instruments, opening up their wares to new palates of flavors. But just adjusting the taste isn't enough for Wolfe; he wants a distinct terroir -fully developed aromas and notes combined with unforgettable textures. Other scientists can worry about building a better mousetrap; Wolfe wants to make a better cheese.

Love Girl Scout Cookies, but wish they were a little more adult? Then perhaps you could try you hands at improvising some sweet Samoa-flavored Jell-O shots like these ones created by My Jello Americans.

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It's hard to beat the Bacon Taco Shell that John posted here on Neatorama last year, but Nick of Dude Foods has improved upon that timeless design, by weaving the strips of bacon together (what simple yet genius improvement in structural stability!) and making it a breakfast food: Link

Like that? More Bacon-y goodness at the NeatoShop

If the name didn't give it away, the Megaburgerpizza is a burger with two cheese pizzas subbing in for the boring old bun. The fast food monstrosity weighs in at an impressive 2.65 pounds and the Japanese treat will run you $26.

Link Via Food Beast

When you need burritos under the harshest weather and terrain conditions, call upon the Roving Mammoth. This food truck delivers essential burrito nutrients around Mammoth Lakes, California, a popular ski resort area. It's one of 10 extreme food trucks rounded up at Thrillist. You can view the rest at the link.

Link -via Foodbeast

These Domestic Rebel's treats might just be the ultimate dessert -it features not only brownies and cookie dough, but also s'mores goodness complete with graham cracker crumbles, mini marshmallows and a layer of chocolate. 

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Smithsonian has several articles on the 50th anniversary of the March on Washington on August 28, 1963, including an oral history and a play-by-play account of the event. Their Food and Think blog is covering another facet of the original march: what they ate that day. Early estimates of 100,00 to 150,000 people were overly conservative. How do you feed that many people? Organizers encouraged marchers to bring their own food and water, but they were ready for more.

In New York, volunteers showed up at the Riverside Church at 3:00 AM to make bagged lunches  The bagged meal, comprised of a cheese sandwich, mustard, marble cake and an apple, could be purchased by marchers for 50 cents. Working in shifts until 4 in the afternoon, the assembly line crew paused once for a few words from Dr. Robert Spike, director of the Commission on Religion and Race of the National Council of Churches: ”As an act of love, we now dedicate these lunches for the nourishment of thousands who will be coming long distances, at great sacrifice to say with their bodies and souls that we shall overcome.” In all, 5 tons of American cheese went into the 80,000 lunches that were loaded onto refrigerated trucks and shipped down to Washington.

Other plans were made to feed the many policeman at the event, but liquor sales were suspended in Washington -except for the Congressional cafeteria. Read more at Smithsonian. Link

(Image: The National Archives)