Tired of birthday cakes made with sugar and chocolate? Change it up by ordering an epic grilled cheese cake from the American Grilled Cheese Kitchen in San Francisco.
This epic cake is comprised of 24 sandwiches stuffed with cheddar and Monterey jack cheeses. The frosting? Cheddar freaking cheese. Add-on options include bacon and jalapenos. You’ll have to fork over $100 for the cheesy dessert, but you can also take inspiration and make your own version at home.
Subway, the popular sandwich chain, is currently in the process of removing a controversial chemical from its bread, according to the Associated Press.
The chemical, called azodicarbonamide, is used in the expansion of various polymers, including natural and synthetic rubbers, polyvinyl chloride and polyolefins, according to the World Health Organization.
The company’s announcement came out roughly a day after Vani Hari, a popular food blogger, started a petition on her website foodbabe.com to encourage Subway to stop using the chemical.
Hari notes in her petition that Subway uses the chemical to produce its bread quickly and cheaply, but that the compound is used by other manufacturing companies to produce rubber-based products such as yoga mats and shoe soles. She also notes that the chemical has been linked to certain health issues, such as asthma, allergies, respiratory problems and cancer.
A representative from Subway told the Associated Press that the move to do away with the chemical in the company’s bread production was already underway before the petition was launched. However, the representative did not give any further details on when the removal process would end.
Who knew that all this time we’ve been making a mess of our burgers because we’ve been eating them wrong? The Japanese, that’s who. The Japanese television show Honma Dekka!? hired experts in fluid mechanics, engineering, and dentistry to determine the best way to hold a burger so that you don’t end up wearing most of it after one bite.
According to science, the way we usually hold a burger with our fingers all on top and just our thumbs on the bottom is what makes it squish and fall apart. Instead, we should be putting only three fingers on top with our pinkies and thumbs on the bottom. Now you have something new to try next time you’re at a burger joint.
See an additional picture after the break…
I’m pretty sure that Slaters 50/50 is trying to kill us all, but we’ll die with a smile on our faces.
They just announced their newest creations for January. Y’know, right after you made alllll those New Year’s Resolutions.
May I introduce the Slaters Excesstasy Burger and the Slaters Excesstasy Ice Cream Sandwich.
You can check out the food porn in all its glory after the break.
Buns made of bread are popular for a reason; the chewy texture and the carbs are a wonderful balance to meaty burgers or sausage. It’s not the only option though, and Dude Foods has been experimenting with bread replacements. He recently used edible adhesive – the kind that bakers use to make decoarting easier – to patch together some french fries to make a french fry bun. I’m sold.
You start with straight-cut frozen fries, bake them, and glue some patties together. It’s clever, and I bet that you could cover up the slight lemon taste of the adhesive with some seasoning.
Get all the details at Dude Foods.
You know how you can go to the drive through at the bank and send your deposits through a fast-moving pneumatic tube system? At Christchurch’s C1 Cafe, you’ll be able to use that procedure to receive burgers and fries. They have at least one working tube, but they’re planning to install additional tubes to serve additional tables.
The burgers go through the system at approximately 87 miles per hour, but don’t worry – they’ve built in air brakes and air pressure pockets to make sure the canister slows as it approaches your table. The craziest part is that they’ve been testing the system and the contents remain intact and upright. Science is neat.
See the system in action on The Press.
Slater’s 50/50 seems to be on a mission to get everyone on the planet to crave their food. I mean, they make their burgers with 50% beef and 50% bacon (hence the name) and everyone loves bacon.
Now they’re making a Sriracha Burger or, as they call it, “the ultimate tribute to the most amazing condiment known to mankind.”
And boy, is it Sriracha-y.
It’s made with a Sriracha infused 50/50 patty, Sriracha glazed bacon, Sriracha coleslaw, Sriracha sautéed mushrooms, Sriracha mayo, and pepperjack cheese which is then drizzled with Sriracha and served on a Brioche bun.
Want one? Well, the Sriracha Burger debuts Monday, December 9th at all locations for $10.95.
Nick over at Dude Foods isn’t a believer in “understated” cooking. Case in point, the man likes his bacon a lot (obviously) so he went ahead and made a burger featuring two hearty, bacon-weaved buns.
Here’s what went into the Bacon Weave Breakfast Burger:
So, I opened up a couple packages of bacon, created a couple square bacon weaves and then put them in my oven at 400° for about 20 minutes. Once my two bacon weaves were done I placed an upside down bowl over each one and traced around it with a knife, thus creating the two circular bacon weaves that I needed for my “bun.” After that was done, I grilled up a 1/3 pound ground beef burger, melted a slice of cheese on top of it, added a sunny side up egg to the equation and I had myself a nice little Bacon Weave Breakfast Burger!
Now is that pure culinary genius or anarchic cooking at its finest? I leave that up to you to decide. I have to go now. I think my cholesterol just shot up a hundred points after looking at that bacon burger pic for more than a minute.