(Image: The Nanfang)
Brian Ashcraft of Kotaku informs us that Kentucky Fried Chicken locations in China are now offering chicken-like meat burger semi-food objects that feature bright pink buns. Why? And what makes them pink? You ask too many questions. Begin eating immediately.
Eating contests are an American tradition with roots in county fairs and harvest festivals, but the sponsored, no-holds-barred food spectacles we see today all started with Nathan’s Hot Dog Eating Contest.
Now there's no foodstuff which is off limits, and contestants stuff their faces for fat stacks of cash and international acclaim.
But at the root of every eating contest is a ravenous urge known as gluttony, and this "ferocity of consumption” is the core theme behind Nina Berman’s documentary series “Eat To Win”.
The images are captured at just the right moment, the contestants' faces frozen in horrifying expressions as the desire to win drives them to devour more than their neighbors.
Nina’s series presents an interesting counterpoint to the “eating contests are fun and funny to watch” view typically presented by the media.
-Via Beautiful/Decay
Taco Bell is coming to Japan. The staff of Rocket News 24 is excited, but also trepidatious. Will the fast food giant be able to adapt to Japanese tastes? Recipes that are popular in the United States may fall flat in Japan. So the Rocket News 24 team assembled 5 taco meals that it thinks will do well, such as these with fresh octopus tentacles. The others are wasabi, natto, sushi, and green tea.
There is no better source of inspiration than a slurred speech given by someone who’s too drunk to stand, much less speak coherently.
Oh wait, did I say no better? I meant no worse, as in demotivational and truly sad, especially knowing they won’t remember a word of their drunken speech when they wake up the next day.
The only thing inspirational about a really drunk person is the natural way they inspire others not to drink so much, lest they turn out looking like a drunken fool as well.
And that's why drunks make terrible motivational speakers, well, that and it's really hard to understand what they're trying to say.
See why Mixing Inspirational Quotes With Pics Of Drunk People Is The Best Thing Ever here
(Photo: Foodcraft Espresso and Bakery)
Something strange and wonderful is happening in Australia. A few weeks ago, the justifiably named "Freakshow" milkshakes surfaced in Canberra. Now the outbreak has spread to Sydney. Foodcraft Espresso and Bakery is offering what it calls the Tella Ball Shake. It consists of ice cream, milk, chocolate syrup, and an enormous donut filled with Nutella. You drink it by ramming a sturdy straw through the donut into the ice cream.
Mashable reports that Tella Ball Shakes have consumed Sydney, no doubt while baker and inventor Aki Daikos cackles diabolically. As of this reporting time, we have been unable to make contact with Sydney. We can only recommend that people in surrounding communities to begin evacuating away from the city.
-via That's Nerdalicious!
If you weren't already aware, it's time you should know that we here at Neatoama love bacon. In fact, we love bacon so much, we're thrilled to be attending a festival dedicated exclusively to the tasty meat. If you're as passionate about fried pork strips as we are, then you might want to head out to San Diego next month to join us at the San Diego Bacon Fest.
While there, you could enjoy unlimited free samples from some of the best restaurants and breweries in San Diego -including Brulee of Bacon, Bacon Sushi Rolls, and even a beer brewed with bacon in it!
Of course, if you miss the event, we'll feature pictures and stories from the event, but your tastebuds wil never forgive you.
It’s a combination -or abomination- that had to happen sooner or later. People go nuts about anything with pumpkin spice flavor in the fall, and Peeps are more popular than ever. Now those two things are together at last. Float that marshmallow in your hot cocoa!
The sweet little marshmallow blobs will land just in time for the ever-earlier start of pumpkin spice madness season on August 31st, but only at Target or from the Peeps online store. In other words, you'll be slurping PSLs and munching on pumpkin spice Peeps in no time. No pumpkin spice is safe.
Peeps will also be available in caramel apple and candy corn flavors as well as pumpkin spice. -via Time
It’s often hard for food scientists to discover the truth about how fruits and vegetables used to look before we used breeding to turn them into heartier and more delicious produce.
But if you know where to look you can find out all kinds of things about the past, and when it came to discovering how much watermelons have changed since the Renaissance one professor looked to the world of fine art.
Horticulture professor James Nienhuis used a painting by Giovanni Stanchi as an example of what watermelons used to look like before we bred them to have the dense flesh and bright red color we look for today.
However, the "starring" we see in the watermelon's meat in the painting is something that still happens today due to sub-par growing conditions.
Here's more on how we've perfected the watermelon:
That fleshy interior is actually the watermelon's placenta, which holds the seeds. Before it was fully domesticated, that placenta lacked the high amounts of lycopene that give it the red color. Through hundreds of years of domestication, we've modified smaller watermelons with a white interior into the larger, lycopene-loaded versions we know today.
Of course, we haven't only changed the color of watermelon. Lately, we've also been experimenting with getting rid of the seeds — which Nienhuis reluctantly calls "the logical progression in domestication." Future generations will at least have photographs to understand what watermelons with seeds looked like. But to see the small, white watermelons of the past, they too will have to look at Renaissance art.
-Via Colossal
It’s the Swiss Army knife of corndogs. From left to right, you’ve got chorizo, Italian sausage, Polish sausage, bratwurst, and a standard hot dog. It’s clearly the greatest corn dog ever.
And as you might expect, yes: this in the work of Nick Chipman of DudeFoods. He’s found a way to reach every palate’s desires with a multifunctional meat deployment system. Chipman says:
If I ever open a booth at the Wisconsin State Fair — which coincidentally starts later this week! — this will be one of the first items on my menu.
-via Incredible Things
Pack some antacid, bring a bib, and make out your will because it’s time to go to the Orange County Fair. This glorious event occurs every year at Costa Mesa, California. Peter Pham of Foodbeast has rounded up 125 wonderfully bad foods from it and mapped their locations on the fairgrounds. They include deep fried Klondike Bars, solid bricks of French fries, and caviar-covered Twinkies.
-via Nag on the Lake
It is now time to begin obsessively following the work of Lou Lou P, a baker in Leeds, UK. Very recently, she introduced us to the Cat Loaf and the Pug Loaf. Lou Lou is not done. She keeps knocking out hits, day after day. You want a burger with unicorn meat? She can't supply it. But this unicorn burger bun is just as good--and she's just getting started!
(Photo: Devon Knight/The Guardian)
The Spaghetti Incident, a new restaurant in the Lower East Side of Manhattan, has devised an ingenious way to get people to buy its spaghetti. Besides offering several tasty varieties, the restaurant offers its spaghetti for takeout in cones. The result is that people wandering the neighborhood for amusement can grab a cone and a fork and eat it as they stroll. Spaghetti, a food that is normally messy to eat, becomes completely portable by this method. Dave Bry of The Guardian explains:
Eating spaghetti out of a cone is, oddly, easier than eating it from a plate. This is because of the well-known “twirl method” that sophisticated humans have learned to use to eat pasta. The cone shape facilitates the trick by giving natural purchase to the tines of the fork as they twist. The curved sides of the cone help guide the strands of spaghetti into a ball around the fork. (Emily Post recommended using a spoon to achieve the effect). The twirl negates the need for spearing any bit of food with the fork.
-via Carmen Jade
If you’re walking home from the convenience store, with a bag of chips for later, and you hear a car with a bass heavy audio system drawing near you’d better clear the sidewalk or risk a bag blowout.
Because this video by Steve Meades Design proves, a booming system can obliterate a bag of chips (and your eardrums) in just a few seconds. (Contains NSFW language)
Steve created this video to demonstrate the raw bass power of their “Tremendous Bass 118” custom sound system, but it's also a reminder that walking around a city full of booming systems with an unopened bag of chips is dangerous!
-Via Laughing Squid
(Photo: Guinness World Records)
Hennig-Olsen, an ice cream company in Norway, earned a Guinness World Record by building the largest ice cream cone in the world. It’s over 10 feet tall and contains over 38 cubic feet of ice cream, 2 cubic feet of chocolate, and 243 pounds* of waffle cone material. That’s so much that the company had to airlift the ingredients from its factory to Kristiansand in southern Norway for the event.
Lou Lou P’s Delights, a bakery in Leeds, UK, has received a lot of attention since photos of its loaves of bread shaped like cats went viral. If you’re a dog person, then this bakery has something for you too. Under a challenge, Lou Lou P invented the Pugloaf, a pug-shaped loaf of bread. There is no dog more loaf-like than a pug, so before you try to eat a Pugloaf, make sure that it’s not an actual pug.
-via Foodiggity
