Food Porn

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Amy of Oh Bite It figured out how to make Oreos even better. And yes, her method involves frying (of course!). Amy made doughnut holes with mini-Oreos stuffed inside. She also made a glaze from the cream inside Double-Stuf Oreos, and I have to say that the end result looks pretty enticing.

Head on over to Oh Bite It! for the full recipe.

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The folks at Zombie Burger, a Des Moines, Iowa-based restaurant, are fans of the Human Centipede movies and decided that they would be a great inspiration for food. Naturally.

In honor of the series, the burger joint recently concocted the “Martin’s Revenge” burger–named after the bad guy in the second film, Martin Lomax–and it features a “three-piece slider bun with a different burger in each segment.”

According to dmjuice, Zombie Burger chef Tom McKern notes:

The first burger is steak with cheddar, bacon and red raw onion. The second is a burger patty with American cheese, pulled barbecue bacon and sauteed red onion. The third burger is a loose meat sandwich with house-made cheese whiz and bacon-red onion jam.

“I was trying to figure out a way to do a take on the movie through a burger,” McKern said. “I basically started with whole ingredients, and processed them down from slider to slider.”

The burger goes for $10.79, and frankly, I’m just happy the chef didn’t sew the burgers together…or include human meat.

(via The Nerdist)

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Although beer has long been associated with burgers, the BBQ Pit Boys have developed a Bacon Burger that actually makes the beer can an integral part of the burger recipe. The process involves using the can as a mold to create a bacon-wrapped meatball bowl that is then stuffed with toppings such as onions, peppers, mushrooms, meat chili, and roast beef before being grilled to perfection.

Check out the video tutorial after the jump.

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Mad culinary creator Dave Rees posted the above pic on his Facebook page and things will never been the same.

The “swineapple” is basically a pineapple that’s been hollowed-out and packed with country-style boneless ribs. He also notes that he “rubbed [the ribs] with homemade seasoning and wrapped in thick cut bacon and sprinkled with a light creole seasoning.”

Rees notes that he smoked the sucker for roughly 5 hours at an average of 240 ºF.

(via Neatorama)

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French fries and burgers are perfect companions and The Vulgar Chef has found a way to make them even more perfect together. His motto is #eatlikeshit and this definitely qualifies.

It’s a hamburger with cheese on both sides which is then completely encased in a French fry bun. That sound you hear is your arteries clogging.

(via Mashable)

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Honestly, who could say no to doughnut s’mores? Even looking at this sweet treat is giving me a sugar buzz. Amy of Oh Bite It! filled each glazed doughnut with toasted marshmallows and a hefty helping of Nutella!

Head on over to Oh Bite It for more mouth watering pics.

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These Cinnabacon Piglets combine some of our favorite foods into one delicious treat. Each little cinnamon bun is shaped to look like a piglet and hides a tasty surprise. The inside is a delicious nugget of candied bacon. They’re the creation of instructables user krivas who is clearly a culinary genius.

See more pictures after the break.

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Now this is one tasty treat that I’m just dying to make. These bacon marshmallows are, as their name so aptly describes, a lovely combination of crunchy, salty bacon and sweet marshmallow. There’s even a dash of liquid smoke added for good measure. The layering is amazing looking as well.

If you’d like to learn how to make these bacon marshmallows, head on over to Instructables for the recipe.

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We’ve seen plenty of Millennium Falcon cakes in our day, but baker Ann Reardon has created an easy-to-follow tutorial that highlights exactly how you can make your own version at home. To start, you’ll need a Millennium Falcon mold (available in regular and deluxe sizes)

Check out the video after the break…

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LA chef Stephen McCarty of Sukhavati Raw Desserts specializes in crafting one-of-a-kind vegan cheesecakes that feature dizzying mandala patterns. He uses only raw, plant-based ingredients to make all of the impressive designs.

Check out some more pics after the break…

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