Victoria Belanger, the inventor of the Cadbury Creme Egg jello shot, is back with the perfect treat for the Fourth of July! She hollowed out stawberries, then filled them with gelatinized vodka colored white and blue.
Get cooking now and you'll have your own available for your party. You can also wait 10 days, change the order of the colors, and have shots for Bastille Day.
Friday is Canada Day, so you’d better start planning your celebration now. Even if you aren’t from Canada, it’s a great way to begin a holiday weekend, which will end with the US Independence Day holiday on Monday. This cake is named after Canada Day, as it resembles the Canadian flag somewhat. It’s two layers each of white cake and red velvet cake, covered in buttercream frosting in both red and white. Get the instructions at The Kitchen Magpie. This is one item from a list of red and white desserts for Canada Day at Buzzfeed.
What happens when someone who has carefully adhered to a vegan diet for years accidentally eats an animal product such as meat or cheese?
They may have a stomach ache or an allergic reaction, which may be why they went vegan in the first place, but the guy in this video clearly went vegan for the cool points- and he has the t-shirt to prove it. (fast forward to 16:10 to see him throw a NSFW fit)
POWSIMIAN probably should have asked for a comprehensive list of ingredients before letting his mommy order him a pizza...
-Via some videos
French fries are usually the best part of a meal from McDonald's, but getting them from your face to your stomach (along with a cheeseburger or two) requires a lot of chewing.
So wouldn't it be easier to skip all that jaw work and suck it all down like a smoothie?
(Barely NSFW due to language)
The culinary madmen from the YouTube channel BAD THINGS FOR BAD PEOPLE tested the theory by throwing McDonald's cheeseburgers and fries into a juicer to create the ultimate Unhappy Meal- Junk Juice.
-Via BuzzFeed
How much ice cream do you need? The correct answer is “more.” Jersey Jack, a gelato bar in Como, Western Australia, has the right idea. Its Little Mostro isn’t little at all. The large ice cream cone is topped with toppings and smaller ice cream cones, which themselves are covered with more toppings. I’ll take two, please.
-via My Modern Met
To pay tribute to the classic American diner, Extra Crispy compiled a list, not of the 50 best diners ranked, but a great diner from each state in the Union. You could easily argue with their choices, because the definition of a “diner” is hard to pin down (you know one when you see it), and chains were excluded. What’s left are people’s opinions on what makes a great diner: hearty food, friendly service, decent prices, and memories. West Virginia’s entry is the Hometown Restaurant in Peterstown.
Peterstown, West Virginia (population 650), which is about a stone’s throw from the Virginia border and right smack in the heart of the Appalachian mountains, has one seriously tasty claim to fame, and that’s Hometown Restaurant. Linda Fox, who opened Hometown nearly 31 years ago, makes nearly everything from scratch, from her signature biscuits and gravy to one of West Virginia’s finest creations: a big bowl of pinto beans topped with chow chow relish served with a wedge of crumbly cornbread. (We don’t call West Virginia “Almost Heaven” for nothing.)
Breakfast is a testament to true soul-satisfying mountain cooking and it’s served all day. Country ham, grits, fried potatoes, and biscuits are always on the menu, as are three different kinds of pan-seared steak to go with your eggs: rib-eye, crispy fried steak, or chopped steak. For something different, get the fried apples over a biscuit, a sweet and savory delicacy that pairs especially well with salty bacon or country ham. Be sure to grab one of Linda’s homemade whole coconut cream pies on your way out (she makes eight different cream pies twice a week), which boast the tallest meringue I’ve ever seen. —Kendra Bailey Morris, author of The Southern Slow Cooker
Check out the list and let us know which ones you’ve been to, and whether they are really that good.
(Image credit: Matt Sharp)
What can you say about sausage? That it’s funny because of its phallic shape, that you can’t always know what’s in it (and that’s scary), and just about every culture around the world has it. Sausages vary from place to place, and in different eras, and the variety of force meat in casings means it can even be hard to define.
The ubiquity of the food makes it hard to trace its first moments on Earth; sausages were a solution to a problem that every culture was likely to come up against. “Sausages were created originally for two reasons: One, to make use of every little piece of the meat, so nothing is wasted, and two, by using salt and smoking, it was a way to preserve it,” explains Gary Allen, author of Sausages: A Global History, pointing to the rise of coordinated hunting and the ability to pull down increasingly larger game as one of the conditions that led to the birth of sausages.
Read about the development of sausage and the many different sausages of the world at Atlas Obscura.
(Image credit: Flickr user oatsy40)
Yan, from Geeks Are Sexy, wanted to surprise his wife for her birthday with a cake that spoke to her interests. She’s a big fan of Diana Gabaldon’s Outlander book series, so she got this lovely custom cake made by Josianne St-Laurent from Simplement St-Laurent. It was part of a surprise party and Mrs. Yan was delighted! You can see more of the cake’s intricate details at Geeks Are Sexy.
I ain't afraid of no giant marshmallow -especially if it's served toasted with cookies and raspberry sauce. This messy-but-lovely "burger" monstrosity is available at Japan's J.S. Burger Cafe and is part of their new Ghostbusters-inspired line of snacks. Other strange treats include a black-bunned burger topped with anchovy and olive paste, black chili chips and a green kiwi smoothie with an appearance that might make Slimer cringe.
Via Eater
Considering how much we report on fair food, the title might make you think that this is an entire hamburger -bun and all- breaded and deep-fried on a stick as an extreme dish. No, this is a method for cooking your hamburger patties that’s been around for at least 100 years. You can do it at home to make the same kind of burgers your family expects. It began at Dyer’s in Memphis.
In my travels throughout the United States I have since discovered other deep-fried burger joints, stands, and carts, and they all share one very important component—rich hamburger history. The method for deep-frying burgers was actually born of laziness: an accident-turned-tradition. One day, in around 1912, Elmer Dyer was too busy to drain the skillet he was using to cook burgers. Eventually the rendered fat became a deep pool of grease. Elmer discovered that if he strained the grease and used it to cook with, the result was actually a better-tasting burger.
Now I know what you are thinking—“Yikes! I’m not eating a deep-fried burger!” But trust me, you should, and you will. The deep-fried burger cooks in just 1 minute and, if the temperature of the oil is just right, the patty deflects most of the oil. These factors allow the patty to retain a moist composition and lend it a slightly crispy exterior.
The method is not difficult, but may take a little practice. That means more cheeseburgers! The instructions are at Lucky Peach. -via Digg
Enjoy the summer sun, but be sure to put a lot of sunblock on! Don't let your skin get too toasted. Instagram member konel_bread, who previously showed us surprise bread loaves, offers this cheeky piece of toast.
I feel weird eating butter that has been sitting in a dish on the table all day, so I can't even begin to imagine sampling a massive blob of butter that's been sitting in a bog for 2,000 years.
But the 22-pound orb of butter seen in the photo above is theoretically still edible thanks to the preservative effects of the bog, although the guy who found it in Co Meath, Ireland isn't ready to try it out.
The butter is thought to have been buried in Emblagh bog as an offering to the gods, and since the area is a "no-man's-land" it was left undisturbed for over two thousand years.
Now it's on display in the Cavan County Museum, where it will sit until somebody uncovers a 200-pound loaf of bog bread.
-Via Gizmodo
(Photo: The Consumerist)
You wake up in the morning. The alarm clock has been buzzing for half an hour, but you still can't summon the will to turn it off, let alone get up.
Head on down to Burger King, the home of the Whopper and Mac n' Cheetos! When you've given up on, well, pretty much everything, then Burger King has the meal for you!
The Consumerist reports that the hamburger chain is preparing to release its newest simulated food product on June 27. Mac n' Cheetos consists of macaroni and cheese breaded with crumbled Cheetos, then deep fried. Each cartoon of 5 will cost $2.49.
-via First We Feast
A good donut tastes like the beauty of the universe. Bite into these swirling galaxies of flavor by Instagram members Hedi Gh and Sam Melbourne. The two chefs ice their confections to look like the cosmos on a clear night. You can find instructions on how to make your own here.
The Minnesota State Fair will run August 25th through September 5th in St. Paul. In addition to the funnel cakes, gyros, and deep-fried candy bars on a stick, they have announced new culinary treats for this year. Topping the list is SPAM® Sushi, described as “grilled SPAM®, sushi rice, fried egg, and wasabi rolled in nori (dried seaweed).” Nothing says “state fair” like SPAM® Sushi! Other new foods include Candied Bacon Donut Sliders, Cheesy French Onion Monkey Bread, Deep Fried Nachos Supreme, the Reuben Pickle Dog (which is not a hot dog at all, but a pickle and sauerkraut wrapped in a slice of corned beef), Paneer on a Spear, Macaroni & Cheese Curds, deep-fried SPAM® Curds, and more. Frankly, I covet the Strawberry Donut Delight, which is strawberry shortcake made with a glazed donut in place of cake. You can see the entire menu of new fair foods at the Minnesota State Fair website. -via Buzzfeed
