Ladies and gentlemen, meet the Mountain Dew Doritos Cupcake, a hybrid of neon green soda, lemon cake mix, and nacho cheese chips. I think Claire put it best: “if ever a baked good captured the spirit of America, it is this one.” The perfect treat to bring to a 4th of July picnic! Check out the video recipe here if you’d like to whip up a batch for yourself, but please don’t hold us responsible for whatever happens to your digestive system afterwards. [Via That's Nerdalicious]
TablehoppingNY just released a list of the most expensive dishes in New York City and I am honestly disturbed that anyone would pay $25,000 for an ice cream sundae. Like a twisted version of the glow-in-the-dark figurine at the bottom of your Frosted Fruit Loops, the $25K sundae at Serendipity 3 sits on top of a sticky 18-karat gold and diamond bracelet. All I can say is, for $25,000, this sundae better turn your shit gold. [TablehoppingNY]
Ahh, another snackovation for the “let’s not and say we did” file: Häagen-Dazs is releasing vegetable-flavored ice cream in Japan! Well, fruit and vegetable-flavored, technically, as each of the two new flavors features fruit as well. Carrot Orange is, uh, carrot-flavored with a hint of orange and other citrus, while Tomato Cherry is just the way it sounds – annnnnnd technically is 100 percent fruit flavored since tomatoes are scientifically fruits not vegetables, NOT TO NITPICK. Each ice cream has about half of the usual amount of milk fat, so they’re healthier, as most strange and unappetizing things tend to be. The Tomato Cherry flavor definitely icks me out, but I gotta admit I’m intrigued by the Carrot Citrus, since carrots have an inherent sweetness to them that makes them good in fruit smoothies. Still, give me a choice between this veggie ice cream and Ben & Jerry’s new CORE series and there’s no contest. Log of fattening deliciousness surrounded by creamy other fattening deliciousness for the win every time. [Buzzfeed]
I don’t eat a ton of fast food, but I do pay close attention to the fast food industry’s attempts to one-up each other with crazier, weirder and, if you ask me, more disgusting food innovations and hybrids. Take, for example, Domino’s new pizza with a breaded chicken crust. Excuse me, “speciality chicken” crust, whatever that means. (I’m guessing genetically engineered chickens with no heads and 17 breasts, but I could be wrong.) Initially I was picturing a pizza pie with crust made out of, I dunno, minced chicken cooked and shaped into a circle — GAG — but it turns out that this chicken pizza more closely resembles that pull apart garlic bread. Each “pizza” is comprised of 12 chicken bites that, uh, are sort of stuck together in an oblong shape, and topped with various pizza toppings. When you really think about it, this is not altogether different from, say, chicken parmesan … except Domino’s is going a little nuttier with their “flavors.” They’re launching with four varieties: Crispy Bacon & Tomato, Spicy Jalapeno-Pineapple, Classic Hot Buffalo, and Sweet BBQ Bacon. I dunno, sounds like overkill to me. This is one fast food innovation I’ll be saying NO to. [Eater]
And lo and behold, here are 13 others! Hot dog pizza? Pasta bread bowls? God help us…
Dear Chef Hironori Ikeno,
Two of my favorite things in life are sushi and miniature replicas of larger things, so when I heard you were making mini sushi rolls out of single grains of rice, I was understandably intrigued. Also hungry, because have I mentioned how much I love sushi? Anyway, I read that it takes you about five minutes to make each piece of singular rice sushi (you can crank out regular size rolls in just 1 minute), which include full-flavor ingredients like fresh white fish, radish, and chili. You are obviously very talented in the culinary arts, plus, at the risk of sounding like a pervert, you must have very skilled hands…
Care to, ahem, roll with me sometime?
[YouTube via Neatorama]
Red Robin will always hold a special place in my heart. It was the most affordable “fine dining” establishment in the suburb a few miles from my small town high school, which made it the go-to place to celebrate birthdays, volleyball wins, SAT scores, and System of a Down CD releases. I spent many late nights there with friends, eating bottomless steak fries and chicken Caesar wraps while discussing boys who would never love us back. So many of my fondest teenage memories are set in a Red Robin booth. I stopped going there because I grew up, and also because of that one time my mom thought she was biting down on a particularly stringy onion in her Whiskey River BBQ Burger, only to realize it was a large clump of human hair.
BUT Red Robin might have found a way to win me back as a customer with an exciting new menu item: the wine milkshake. Keep reading »