College roommates are looking to introduce the American public to a unique snack while also addressing serious worldwide concerns.
Chapul founders Pat Crowley of Salt Lake City and Dan O’Neill of San Francisco are looking to bring the snack of nutritious, energy cricket bars to the forefront by showing the public the benefits of eating them. To give you an understanding of what these cricket bars are like think of the Clif Bars, only you have bugs. Continue reading →
If you’re looking for a bizarre out-of-this-word cake for your friend or loved one checkout the Highland Bakery in Atlanta, Georgia USA. I’ve posted a selection of their most unusual and bizarre creations to the left, it’s easy to see a lot of hard work has gone into the making of these amazing cake designs. Karen Portaleo is the lead cake decorator there, she has been creating these wonderful cake designs for over 7 years now. Checkout their website to view other unique cakes they have made over the years: http://highlandbakery.com/
Meat water, real or not? It sounds too bizarre to be true, or does it? Their website looks convincing enough and who would go to all the trouble of marketing a product if it wasn’t real?
If you haven’t already guessed it’s actually a hoax and a great one at that, it’s already gone viral on the internet twice and is still making waves to this day. You may have already read articles about their “high efficiency survival beverage” which comes in a vast array of bizarre flavours like: beef jerky, buffalo wings, beef goulash and many more.
Till Krautkramer, the artist and photographer from New York who is the mastermind behind the meat water idea, came up with this bizarre concept back in 2008. His complete dedication to the project is what makes the product so convincing. For several years now he has pitched this product as if it were the real thing, he even offers sample tastings around the local area.
The main drive behind the idea was to raise awareness about serious worldwide issues like, ‘Not paying enough attention to water’ and ‘what may become of the world in 20 years time’. There is also more personal message about people’s busy lifestyles these days. He says people are more focused on their work than their own health, sometimes they skip a meal or eat processed food to save time.
If you would like to keep up to date with the project, check out the dinnerinabottle.com blog.
Pickled pig lips are a common food item in parts of southeast America, particularly Louisiana where pickling is ingrained into the local culture. Pickling pig meat has been in vogue in the Deep South for more than a century now. Economical picklers from past generations put to use previously disregarded meat products such as feet, lips and tails, and the idea of pickling them caught on. The pickled meat is usually eaten straight from the jar or used in salads, rice and bean dishes.
If that’s whet your appetite, you can pick up your very own jar of pigs lips here.
Bored of the usual run-of-the-mill ice cream flavors? Then pack your bags and jet of to San Fransisco, USA and make your way to the Humphry Solcombe Gourmet Ice Cream Shop.
Humphry Solcombe manufactures handmade ice cream that is packed with serious attitude, its bizarre flavors will take your taste buds on a flavor sensation roller coaster. They offer unusual flavor combinations such as peanut butter curry, butter beer, red hot banana and lot’s more. They also offer other bizarre food products such as bacon brittle and Valrhona fudge.
If you’ve visited this place and have any feedback you’d like to add we’d love to hear from you. You can also checkout their website here: www.humphryslocombe.com
Dill Pickles, you either love ’em or you hate ’em right?. If you’re the former and can’t get enough of them you’ll be pleased to know that the Archie Mcphee team from America have created some rather bizarre mint candies, tiny candy pellets with the essence of mint and dill pickle. Sounds like a bizarre combination of flavours to me, maybe the mint is used to cover the stench of pickles. a.k.a. ‘pickle breath’. The can contains approximately 100 mints so you’ll be able to get your fix any time of the day or night.
Eskimo ice cream may sound like a sweet treat, but traditionally speaking that is far from the truth. Eskimos have been making this dish for a very long time, and it truly is their own unique take on ice cream. Locals call this dish akutaq. Eskimo ice cream is made from reindeer fat. Fat taken from other animals such as moose or seal may be included in the mix. For those who live in the more remote villages in Alaska, it really is dependent on what game is available. Eskimo ice cream may also include dried salmon eggs, berries or fish. It is cold and creamy, but due to the animal fat this dish will not taste like the ice cream you are likely familiar with. The traditional version of this dish does not contain sugar or any sweeteners, but if you are a tourist in Alaska who wishes to try Eskimo ice cream you may be able to find a version that has some sweetener in it.
Looking for a conversation-starter but run out of ideas? Why not try a chocolate zombie bunny for starters? This 226 gram white chocolate bunny covered in green zombie flesh was originally released by the ThinkGeek team as an April Fools joke, but after many requests from their customers they decided to launch it on their website. If you feel compelled to buy this product be warned that the chocolate may or may not infect you with a zombie virus!
This product punches in at 7/10 on our bizarre food scale.
Oysters do not seem like a strange dish, but rocky mountain oysters definitely are. That is because rocky mountain oysters are not seafood and they’re not actually oysters. They are the testicles of a boar, bull or buffalo that are deep fried for your dining pleasure. Also referred to as Prairie Oysters, rocky mountain oysters are a dish that is enjoyed and loved by many who live in certain regions of Canada and the United States, particularly those areas in which there is a lot of cattle ranching. To prepare the dish, the chef must peel the testicles and then boil them. Afterwards they are coated in flower and are then fried and served with cocktail sauce or ketchup.
Unless you live in the Middle Atlantic states, you may have never had the dubious pleasure of breakfasting on scrapple—a fried slice of pork-mush. Often erroneously called Philadelphia Scrapple, it’s really a dish that originated in the Eastern Pennsylvania farmlands of German born settlers—far from the city of Brotherly Love.
It’s dictionary defined as “cornmeal mush made with the meat and broth of pork, seasoned with onions, spices and herbs and shaped into loaves for slicing and frying.” The word, scrapple originates from “scrap” or “scrappy” meaning made up of odds and ends for that’s exactly what it is—boiled, ground leftover pig scraps with cornmeal and spices thrown in. Scrapple lovers think of it as food for the gods. Anti-scrapplers consider it a culinary abomination. Continue reading →