Onion rings are a fine accompaniment to a good burger, but you know what's better? Having a burger stuffed inside an oversized onion ring. As if wrapping your burger in an onion before battering it and deep frying it wasn't fattening enough, the creator, Tym Bussanich, even wrapped the burger patty in bacon before adding the onion ring. The mad food scientist even has other creations like a burger using an onion ring bun and chili-stuffed onion rings on his Instagram so fatty food addicts will want to start following him ASAP.
What do cashews, potatoes, tomatoes, apples, almonds, cherries and mushrooms have in common? They're all surprizingly dangerous. Sure, if you eat the ones sold in your local grocery store, you'll be fine, but parts of all of these plants contain dangerous chemicals that could actually kill you. For example, cherry pits and raw almonds both contain deadly cyanide. Learn the full details from the video or visit TopTenz for a text version.
Household Hacker presents this video full of egg tips and tricks. Not all involve the stove, either. Microwave and conventional oven tricks are included, which offer a number of ideas for a quick egg breakfast, even for folks short on time.
Mid Century Menu is a blog where RetroRuth reproduces recipes of the 1950s and thereabouts. You know, the recipes that use Jell-o, Miracle Whip, and Campbell’s soup that we laugh at today. For St. Patricks Day last year, she tried Hearty Corned Beef Salad. Now, corned beef is not a thing in Ireland, although it was adopted by early Irish-American immigrants. And of course, the recipe is molded with Jell-o -lemon flavor this time. Other ingredients are corned beef, mayonnaise, celery, onions, peppers, and hard-boiled eggs. If that sounds totally disgusting, check out the reaction from RetroRuth’s husband, Tom:
“How horrible is it?”
“I love it.”
“Shut up! Seriously?”
“Yes.”
“You know, maybe you have been eating too many gelatins.”
“Or drinking too many drinks. There might be lots of reasons.”
Chinese cuisine, like that of any country, consists of a wide variety of available foods turned into dinner with a wide variety of recipe the family cook -or restaurant cook- knows. America has a tendency to adapt and change world cuisines to suit our own tastes. That’s not always a bad thing. As we saw in a recent video, just because a recipe isn’t “authentic” doesn’t mean it isn’t good. So there’s Chinese food and there’s Americanized Chinese food. How did they come to be so different? It was a series of steps over a long period of time.
The first Chinese restaurants in America served authentic Chinese dishes with modifications borne from necessity. They were known as “chow chow” restaurants, marked by triangular yellow flags and known for their cheap prix-fixe specials and all-you-can-eat dollar menus. The eateries were created by the Chinese for the Chinese, using local ingredients that were available to them. These substitutions occurred mostly in the vegetable department: broccoli for kailan; carrots, peas, and white button mushrooms in place of mustard greens or shiitakes.
The restaurants became a target of ridicule by Westerners who cringed at the thought of eating whole animals, poultry feet, and bird’s nest. Rumors spread that the Chinese were consuming rats and dogs. The restaurants were quickly dismissed as barbaric. The tide eventually shifted. Around the 1880s in New York City, a growing community of bohemian writers and intellectuals began to embrace the exoticism of the food (and readily welcomed chop suey’s 63-cent price tag).
But that’s just part of the story in An Illustrated History of Americanized Chinese Food. Even the fairly short article at First We Feast doesn’t tell the whole story, although it’s a good overview of a long process.
St. Patrick's Day is on Tuesday and Beth Jackson Klosterboer of Hungry Happenings is ready! She made this shamrock-shaped bread bowl with canned French bread dough. She shaped the sides over a dough layer bottom, then cut away the excess dough. After baking it, Beth filled the interior with white chicken chili.
Salads are good for you, but they are rarely fun and exciting. But thanks to the modern miracle of 3D printers, that may very well change soon. That's Nerdalicious reports that Food Designer Chloé Rutzerveld created these clever 3D printed crackers that have living organisms inside the pod, such as seeds, spores and yeast on the inside. These organisms sprout and grow a living, miniature salad within three to four days of the printing.
It could still be a decade before these make their way to your dinner plates, but we're loving the idea of a salad hidden within the walls of a fresh cracker.
Medical experts have long been talking about the possible dangers of microwave popcorn to human health, focusing on the chemicals inside the bags. While it seems that definitive medical evidence has yet to be obtained, it doesn't hurt to go the safer route and make your own. Here Grant Thompson, a/k/a the King of Random, demonstrates how to quickly and easily make your own microwave popcorn at home with natural ingredients.
The Wilmington Blue Rocks is a minor league baseball team in Wilmington, Delaware. It has devised the perfect means of luring me to its games. This is their invention: a hot dog bun made from a Krispy Kreme donut and filled with bacon and raspberry jelly.
I suggest “the Groanut,” because one of these bad boys coupled with two Bud heavies equals you on the floor, instantly hungover and wallowing noisily in that hellish no man’s land beneath the stadium seats.
There seems to be an epidemic of restaurants that are dispensing with regular dishes in favor of something “creative” to set them apart from other restaurants, particularly in the UK. The Twitter account We Want Plates collects incidents of food being served on weird substitutes like wooden cutting boards, flat caps, flower pots, wicker baskets, slabs of rock, and shovels. If there weren’t photographs, you’d think I was making that up. Is this a hipster thing?
I’ve seen some hot dinners served in skillets, and of course you expect a barbecue sandwich and onion rings to come in a plastic basket lined with paper. But I’ve never been to a restaurant where they just made up stuff to use instead of plates. Have you? -via Metafilter
My 4-year old loves ranch dressing. She calls it "table glue"--apparently as a compliment. Dipping food in sauces and spreading sauces over food makes eating fun for her.
Not all kids agree. The food brand Chef Kidd works under the assumption that a lot of kids don't like standard salad dressing flavors. So it's developed a line of salad dressings that will appeal to more finicky eaters. These flavors include honey, pizza, lime, peanut butter & jelly, and chocolate.
NPR's food blog The Salt subjected members of the NPR staff to taste tests. The pizza dressing mostly fails as both a salad dressing and a pizza substitute. Here is their hilarious discussion on the subject:
Ian: "Funagrette" is also a good name for a product that gets kids to try cigarettes.
Jeanette: I never thought a salad could make me feel so bad about my eating habits.
Miles: This product is under the false impression that what kids hate most about salad is the dressing, when in fact what kids hate most about salad is salad.
Eva: I like to fold my salad in half and eat it with my hands.
Peter: A better way to get pizza-flavored salad is to just eat a pizza and then burp on a head of lettuce.
Miles: No. The only way to make a decent pizza-flavored salad is to replace all of the lettuce with slices of pizza.
Ian: As a salad dressing, it's gross. As a proof of concept for intravenous pizza, it's promising.
Robert: This isn't nearly as authentic as that brick-oven salad bar I found in Rome.
Eva: This is what pizza looks like on the sidewalk at 3 a.m.
Peter: This isn't a way to get kids to like salad. It's a way to get them to hate pizza.
If I were on Cheff Kidd's marketing team, I would put "What Pizza Looks Like on the Sidewalk at 3 AM" on all of its ads. That's a winning tag line.
It seems like a great idea. You’ve got a bagel and cream cheese. It should be the perfect snack. But it never turns out right, does it? That’s because you’ve been eating bagels wrong for your entire life.
This video by Murderbot Productions parodies lifehack videos, such as Foodbeast’s How To Eat an Apple and How to Eat a Chicken Wing. To complete this task, you’ll need (obviously) an electric drill.
Are you a baseball fan who loves to grab a hot dog at the ballpark? Some people say that no other hot dog tastes as good. As it happens, this season's attendees of Arizona Diamondbacks games will have the option of snacking on a new kind of dog: the Churro. The Churro Dog is a warm cinnamon churro inside a split-open, glazed chocolate Long John doughnut and topped with frozen yogurt, caramel and chocolate sauces. Calories? The estimated count is 1,117. The price will be $8.50, pretty much in line with the high prices of snack foods at stadiums.
This isn't the first hot dog gimmick offered at the Diamondbacks' stadium, called Chase Field. Last season, the D-Bat Dog appeared. The $25.00 "snack" is an 18-inch long corn dog stuffed with cheddar cheese, jalapeños and bacon, served with french fries.
Looks like sports franchises need to do whatever they can to fill stadium seats; some more than others. What do you think? Would you eat a Churro Dog or a D-Bat dog? I kind of hate to say it, but the photo above is looking pretty delicious to me.
Read more about the Churro Dog and other ballpark offerings atESPN.
Now isn't she a pretty, pretty princess? I've seen tons of Barbie cakes, but never a kaiju princess like this one. And who wouldn't prefer a Japanese superbabe like this one? We'd better hope she gets a nice present or else this princess might just take down the city.
This image was uploaded by Imgur user CaptainShadow. No word on who made it though.
One food on the list is the avocado, which contains 20 easily absorbed vitamins and minerals. Substituting an avocado for a saturated fat (such as butter or cheese) is thought to reduce risk of heart disease, even without weight loss.
Nutrition per serving (With one avocado being a serving): Calories: 322 Fat: 29.5 g Cholesterol: 0 mg Sodium: 14 mg Carbohydrates: 17 g Dietary fiber: 13.5 g Sugars: 1 g Protein: 4 g
Recipe from Cooking Light: Chipotle Pork and Avocado Wrap Ingredients 1/2 cup mashed peeled avocado 1 1/2 tablespoons low-fat mayonnaise 1 teaspoon fresh lime juice 2 teaspoons chopped canned chipotle chiles in adobo sauce 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried oregano 4 (8-inch) fat-free flour tortillas 1 1/2 cups (1/4-inch-thick) slices cut Simply Roasted Pork (about 8 ounces) 1 cup shredded iceberg lettuce 1/4 cup bottled salsa
Preparation Combine the first 7 ingredients, stirring well.
Warm tortillas according to package directions. Spread about 2 tablespoons avocado mixture over each tortilla, leaving a 1-inch border. Arrange Simply Roasted Pork slices down center of tortillas. Top each tortilla with 1/4 cup shredded lettuce and 1 tablespoon salsa, and roll up.
