Well, here’s a fine way to get a month’s caloric allotment in one meal. It’s a traditional Hungarian noodle dish called túrós csusza that (in this version at least) features noodles, bacon fat and sugar along with sour cream and cottage cheese. Food blogger Anna Péter shows you how it’s made and it looks absolutely delicious.
See the video after the break.
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When Nick of Dude Foods heard about the new mac and cheese cones that Disney is debuting at some of its theme parks, he was too excited to plan a trip to try them out–he decided to make his own version at home. Nick used bread dough to make his cone, and just like the Disney version, he topped his off with plenty of bacon. Looks delicious, right?
Learn more about this tasty cone over at Dude Foods.
Sure, you can freeze them and have them all year long, but who really manages to ration them out? No one. We all eat one and then devour the box before we’ve even poured a glass of milk. This year, there are three new flavors for stuffing your face—two of which are gluten free.
You can pick from Toffee-tastic butter cookies with toffee bits or Trios peanut butter oatmeal cookies with chocolate chips. The third flavor is Rah-Rah-Raisins oatmeal cookies with raisins and Greek-yogurt flavored chunks. Prepare to loosen your belts because it’s cookie time!
See more pictures and the video after the break.
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Donuts are generally round with a hole in the middle unless they’re filled, but have you ever stopped to consider whether or not the hole is optimally sized? Mathematician Dr. Eugenia Cheng did, so she used calculus to figure out the right size for the hole. She first determined that a bigger hole increases the surface area creating a crisper donut.
She then went on to measure the “squidginess” and “crispiness” ratios of the donut to determine that a ratio of 3.5:1 which comes along with an 11 mm hole makes for perfection. Of course, your tastes may vary but I’ll buy into any science that uses a term like “squidginess” to prove its point.
(Daily Telegraph via Neatorama / Image: Jerry Huddleston)
Have you ever looked at a baked potato and thought it would make a great tauntaun? Me either, but one enterprising individual did and is trying to fund “Baked Potauntauns” on Indiegogo. The idea is that you stick a tauntaun headpiece and two haunches onto a baked potato, fill the potato with Luke Skywalker made from butter (the mold is provided), and then cut it open with a lightsaber knife. Because, why not?
See another picture and the campaign video after the break.
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Marvel Comics’ Galactus is known for devouring worlds, but you don’t have to go to such extreme lengths to satisfy your hunger. This Galactus-shaped bread would be more than enough to fill you up.
It’s made from purple sweet potato to give it the appropriate hue and also has other savory ingredients like rosemary and basil leaves. Yum. Bread Galactus looks like he would be a great side to serve with pizza.
Get the full recipe and instructions at Kitchen Overlord.
For years, the idea of a bacon wrapped pizza burrito has been categorized as science fiction at best and madness at worst! But a new age is here, readers. The folks at Oh Bite It! have delivered unto us a recipe for just such a concoction.
Unravel the mystery at Oh Bite It.
Get the recipe at Instructables.
While the Sharknado may have passed, Shark Week is right around the corner and Dunkin’ Donuts is getting in on the action starting August 4th with the Shark Bite Donut.
It’s designed to look like a life preserver, but if you squint, you can tell yourself it looks like teeth in flesh. Then you can bite into it and…oh, whatever, it’s a donut!
Speaking of biting into it, Dunkin’ and the Discovery Channel are also doing a “Take a Bite, Take a Pic” promotion. Just share a pic of you taking a bite out of your favorite breakfast item on either Twitter or Instagram and use the hashtag #DDSharkWeek to be eligible to win cool prizes.
The Shark Week Donut will be available at participating Dunkin’ Donuts restaurants while supplies last.
(via Grub Grade)