Fried S'mores is an easy recipe that goes something like this:

1. Make s'mores.
2. Dip in pancake batter.
3. Fry.
4. Stuff your face.

If you'd like the complete recipe, Carleyy has it for you at Instructables. Link  -via Daily of the Day

Here's the perfect bait to catch the elusive Loch Ness monster. Behold the Lox-Ness Monster (Nessie can't possibly resist!), made by Sandwich Monsters. 'Tis but one of 17 fantastic photos of wonderful sandwich creations you can gawk at over at Instagram: Link or checkout the gallery over at Walyou

You could just say out loud "Happy birthday!" or "You're fired!", but creative people find different ways of communicating. Victoria Hudgins shows you how, step by step, to bake your special message to a special someone inside a cake.

Link -via Foodiggity

Pop Chart Lab offers this chart of cocktails featured in your favorite stories as a fine art print. There are 49 recipes in all, as drunk by James Bond, Hunter S. Thompson, Ebenezer Scrooge, Rocky Balboa, Zaphod Beeblebrox, Jay Gatsy, and more.

Browse the whole thing in full size size at the site. Link -via Nag on the Lake

The brother and sister cooking duo Bob and Carlene Deutscher prepared a luxurious Mother's Day breakfast. Their crêpe batter contains cocoa and apple cider and the filling has strawberries and heavy cream. This is how breakfast should be on every day of the week!

Link -via Tasteologie

Via Like Cool and Holy Kaw

Nurse, cut these truffle intestines out and serve them up to those hungry partiers, STAT!

Annabel de Vetten of Conjurer's Kitchen (previously on Neatorama) created this creepy abdominal surgery cake, which is adorned with real surgical tools like hemostats and scalpels to add to the realism.

A parfait is traditionally topped with a strip of bacon cherry, but the MIOR cafe in Osaka, Japan turns the dessert into a full, balanced meal by adding a slice of strawberry cake. Pro tip: now add the cherry.

Link

It's a marriage made in sugar heaven! The genius bakers over at Dominique Ansel Bakery have combined donut and croissant into a new culinary creation. Behold, the cronut (or if you want to appear more sophisticated, cwaahh-nut):

Each one of these puppies is made from pastry dough that's been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar. But that's not all: Cronuts-to-be are also filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and bedazzled with rose sugar. Got it? Good. Let's briefly examine the sheer implausibility and engineering genius that goes into each one of these things.

First off, call your friendly neighborhood pastry chef and ask him or her what happens when you try to fry croissant dough. It's not pretty. Even if the laminated layers don't separate instantly and part ways in the hot oil six ways to Sunday, chances are that yeast-leavened dough will have a lumpy, sad, and uneven ascent before it ever gets to the golden brown stage. Ansel says it took around ten recipes and adjustments to multiple variables of time and temperature before he found a special trick to sheeting the dough, then learning to fry it in grapeseed oil at one specific (and somewhat secret) temperature.

Hugh Merwin of Grub Street New York has more on this new culinary marvel: Link

And that has got critics pouncing, as ABC Good Morning America reports [self-starting video]:

Since Taco Fusion, a Mexican restaurant known to offer unusual game meats like ostrich, camel, and bison in its tacos, added lion meat to its menu of "Safari Tacos" on May 2, the restaurant has had to field hostile calls from critics who are up in arms over the menu choice.

"[People have been] coming into the establishment and throwing punches," the restaurant's manager Brad Barnett told "Good Morning America." "They say they are going to bomb us, burn us down, blow us up."

"They threatened to kidnap Brad [Barnett] and the owner," another manager, Bayardo Alvarez, told ABC News.

But Taco Fusion is fighting back:

Fast forward to 2013: Paranoia has set in as some folks have had their reality challenged. They say that we’ve “crossed the line” by serving Lion. But let me ask you this, did you cross the line when you ate Beef, chicken, or Pork this week? [...]

How is a cow that is injected with hormones, crammed in a dark pen it’s whole life, and then unceremoniously slaughtered any better than a hormone free- free range animal that was raised for meat consumption? One is “majestic” and the other is overweight? One is a fierce predator, the other is a weak link? What exactly is the criteria for which animal has more importance? [...]

Who decides which animals are worthy? If the argument is that a Lion is “Majestic” so you shouldn’t breed them for meat consumption- then what is the lesson here That only the majestic pretty girls get treated well and the ugly ones go to the slaughter pen? How pompous and idiotic does that sound?

Here's a list you might want to bookmark for the hot months ahead: 33 Super-Cool Popsicles To Make This Summer. Shown is the Grapefruit And Strawberry Greyhound Poptail, made from grapefruit juice, strawberries, and vodka. There are other cocktail popsicle recipes, plus fruity concoctions, dessert popsicles, and even vegan ices, with links to the recipes. Sure beats freezing Kool-Ade in an ice tray! Link -via mental_floss

Katrina recommends getting one 1.5 quart carton of ice cream, but I'd suggest two because you'll probably eat one while preparing this dish. It's surprisingly simple to make: just ice cream, flour and sprinkles. Mix them, pour the batter into a Bundt pan and bake.

Link -via Foodbeast

I'm heading down to Guatemala because that's where you can get this pizza shaped like a donut. It's on sale at the Domino's establishments in that country. Fill the hole with chicken wings? I was thinking about bourbon-flavored meringue. But that's just me.

Link -via Foodbeast

Photographer Beth Galton explored what popular foods look like from the inside:

This series was inspired by an assignment in which we were asked to cut a burrito in half for a client. Normally for a job, we photograph the surface of food, occasionally taking a bite or a piece out, but rarely the cross section of a finished dish. By cutting these items in half we move past the simple appetite appeal we normally try to achieve and explore the interior worlds of these products.

You can view more photos in the series at the link.

Link -via Junk Culture

Bacon--it's nature's font of miracles! Pearl Cantrell of Richland Springs, Texas is 105 years old. How did she live so long? You already know the answer:

"I love bacon, I eat it everyday", says Pearl, "I don't feel as old as I am, that's all I can say", she explains.

Still feisty and full of life, Pearl has been through a lot, and has plenty of reasons to complain or even give up. After mothering seven children, outliving three of them, losing a husband, and enduring decades of physical labor, she still has a smile on her face.

"I would go to the field and work till dinner, then come home to fix dinner, then I would go back out to the field and work again until supper", Pearl tells us.

But Pearl's daughter, Anno, says complaining is the last thing you'll ever hear her mother do.

"She's taught us to work hard and to get up every morning and think about living. She's never thought about dying", says Anno.

Link -via Glenn Reynolds

(Image: KRBC)

You can make Twix bars at home! But Averie Sunshine went even further. Her recipe has the standard shortbread, caramel and chocolate. But it also has a layer of peanut butter mixed with confectioner's sugar.

Link -via Tasteologie