Jonathan Fallon


In an effort to bring the world food as it was in the 18th century, YouTuber Jonathan Townsend has recreated fried chicken using an old English recipe from 1736.

Sourced from Nathan Bailey’s Dictionarium Domesticum, the preparation differs from present-day fried chicken in virtually every way, though the results look the same. Instead of a typical buttermilk-based marinade, this recipe involves a three hour soak in lemon juice and malt vinegar, and replacing wet and dry breading with a single-step application of flour and white wine.

As for the frying itself, is is believed that lard or or clarified butter were typically used in place of vegetable oil.

Check out the recipe below. [click to continue…]


Despite the recent move to offer all-day breakfast, McDonald’s still isn’t selling items like the Sausage McGriddle and Bacon Egg & Cheese Biscuits in the afternoon. If you’re someone who can’t make it out of bed in time, HellthyJunkFood has a solution.

The channel’s latest video teaches how to make 10 favorites from the menu at home, including the Sausage Biscuit, Sausage McMuffin, Sausage Burrito, Sausage Egg McMuffin, Hash Browns, Egg McMuffin, Big Breakfast with Hot Cakes, McGriddles, Steak Egg and Cheese Bagel and the Bacon Egg and Cheese Bagel. As if that’s not enough, side by side nutrition comparisons are also provided, as is a price comparison.

Indeed, these recipes are actually cheaper and healthier than they are at McDondald’s.

Check out the video below. [click to continue…]


Mathematician Clifford Stoll has turned his attention to the most popular method of pizza consumption and concluded that it is “remarkable”.

Stoll reports that pizza prefers a Gaussian curvature despite being partially flat and having no natural curvatures. Humans correct this by folding the slice in half lengthwise using mathematician Carl Gauss’s “theorem egregium” or “remarkable theorem.” This improves the slice’s rigidity and makes it easier to eat.

So if you don’t fold your pizza when eating, you’re doing it wrong. Another of life’s great debates has been solved by math.

At any rate, if you’re good with numbers or you just want to watch a guy get super excited about pizza math, you can check out the video below. [click to continue…]


Spanish winemaker Gik wants to “innovate and build new things, break with the past and invent the future”. How are they going to reach that lofty goal? Blue wine.

See Also: Romulan Ale Pint Glasses

The new offering gets its hue from a combination of “anthocyanin (a pigment found in grape skin), indigo (a dye extracted from the Isatis tinctoria plant), and a non-caloric sweetener”. The result is meant to be served chilled and reportedly tastes similar to a sweet white wine.

The company introduced the wine to Spain in a soft launch last year and are currently looking to expand into France, the Netherlands, the UK and Germany. It could also arrive in the U.S. at some point.

Check out more pics below. [click to continue…]


Krispy Kreme Japan is welcoming summer with two new mouthwatering donut flavors: glazed watermelon and lemon.

The watermelon offering consists of watermelon fruit juice jelly with chocolate chips and a watermelon-flavored chocolate outline, while the lemon donut features a lemon juice glaze and a sliced lemon topping.

The two new flavors will be available until July 19th. Check out additional pics below. [click to continue…]

starry night

Using “ebru techniques”, artist Garip Ay recreated Vincent Van Gogh’s masterpiece “Starry Night”, as well as a Van Gogh self-portrait, in a bowl of water.

Ebru is described as an ancient decorative paper art that involves manipulating chemical-enhanced water and an oiled surface into images that are then transferred to paper.

Ay is classically trained and his work has been exhibited around the world – which explains why he makes the process look so effortless.

Check out the mesmerizing creative process in the video below. [click to continue…]


In her latest video, “Physics Girl” Dianna Cowern harnesses the power of electromagnets to obliterate soda cans.

The experiment was carried out with the aid of Arc Attack Studios in Austin, TX and utilizes an electric current running through a magnetic field. The power of the field increases as more current is applied, which in turn creates a secondary current with its own magnetic field that is aligned with the first. The resulting repelling force of these two fields leads to the can being violently torn apart.

Even if you don’t follow the physics, the video is still interesting to watch. Check it out below. [click to continue…]


Not content with galaxy donuts, Instagram user sobeautifullyraw took the entire concept of what a donut is to the absolute limit by making them out of sushi.

The sushi donuts were created by greasing a donut mold with coconut oil before adding cooled sushi rice. The result is then embellished with black sesame, ginger, wasabi, cashew mayo and avocado. The donuts are said to be highly customizable, as evidenced by the variations created by other Instagram users below. [click to continue…]


If you prefer a more civilized camping experience, this “Pint” vessel from Stable Goods Co. should be right up your alley.

The Pint easily converts from a canteen to a wide-mouthed pint glass/goblet by flipping it over and removing the bottom. The base can also be attached to the canteen spout to prevent tippage.

The product is made from double walled food grade stainless steel with a granite finish and is said to look and feel like ceramic but offer the durability of steel.

Check out a demo video below. [click to continue…]


A 2,000-year-old, 22lb blob of butter was recently discovered in Co Meath, Ireland and is believed to be an ancient offering to the gods.

Apparently, the gods are lactose intolerant.

Another fun fact is that they prefer the tangy zip of Miracle Whip on their sandwiches, which proves that they have no taste.

Speaking of gross spreadables, the butter has been described as “theoretically… still edible” despite its age and the fact that it was found caked with dirt at the bottom of Emlagh bog. Its remarkable preservation is due to the environment’s cold, low-oxygen environment and it reportedly still smells like a dairy product (a strong cheese), and has a crumbly texture.

The discovery will be preserved in a refrigerated case in the Cavan County Museum.

(Irish Times via Atlas Obscura via Giz)