Friday, September 26, 2014

Mutant strawberries and other !@#$%^&*() cool fruits.

I've posted about food all over the planet, but now, for some home experiences!!!


The first one is when I went to the supermarket and found these in the container of strawberries we bought!!!


That's right. Mutant strawberries.  I know. Holy !@#$%^&*()!  How do you think they got in this state? You'll have to ask Albert Einstein. Good luck. (Nuclear bomb reactions,You think?!)


Second,I was looking through our lemon tree (There in season right now,in New Zealand. I think.)
and found on the ground...this!!
The tiniest lemon ever!!! I hope your a sponsor of Guinness World Records, because I have the tiniest lemon!!!!!!!!!!

Third,about the Earth gems,here they are!
Yes,they're potatoes (In case you haven't read the wacky foodz LIST)! They're not fruits,but this about home experiences so I can throw them in! (THOSE gems up there,not these ones here)


 Thanks so so much for visiting!!!

This video is so funny!!! I just had to share it!!!





Monday, September 22, 2014

World's greats...with food! (Duh.)

Here is the news:
The largest food ever(Not exactly,but you get the idea) :Love big burgers? Take a bite out of this: In July of 2011, Juicy's LLC set the world record for the largest hamburger ever - a whopping 777 pounds. Yep, lucky 7's all the way around. This Juicy's Outlaw Burger was served up at the Alameda County Fair in California. It featured, get this: 600 pounds of beef and a 110-pound bun. Yes, 110 pounds - a small person - for just the bun! And the fixings included 12 pounds of pickles, 30 pounds of lettuce and 20 pounds of onions (phew).


The smallest food ever(Once again,probably the smallest...good, you have the idea) : This burger meal ain't filling you up...but it's really cool.
The world's grossest food: (...)
Quite literally sour herring. It's fermented with care (!) for about a year. When the can starts to bulge, it's time to eat. Often eaten outdoors because of its awful stench and even then not much approved of by anyone within 1000 feet.  Said to taste like no.2's,barf and salt. Urgh!!!

The world's sweetest food:The sweetest known substance on earth is Stevia rebaudiana more commonly known as Stevia or simply sweet leaf. It is said that it is 300 times sweeter than sugar.
Mango is recognized as the sweetest fruit on earth. A traditional honey and sugar cake may come in a close second.

The world's most expensive food: Well,let's see,shall we...
A day spent indulging in the world's most expensive meals will set you back a whopping $95,065 - more than the average American household's annual income.
According to a new infographic on Finances Online, eating the priciest dishes would begin with a stop in New York City for a $1,000 frittata at Norma's Restaurant, made with potatoes, a pound of lobster and ten ounces of caviar.
Other items on the menu include sushi wrapped in 24 karat gold leaves and topped with pearls, truffle salad and 'bacon bling' - a sandwich served with black truffles, gold leaf, gold dust and saffron.
Lavish lifestyle: A day spent indulging in the world's most expensive meals will set you back a whopping $95,065 - more than the average American household's annual income, according to a new infographic
Lavish lifestyle: A day spent indulging in the world's most expensive meals will set you back a whopping $95,065 - more than the average American household's annual income, according to a new infographic

Jaw-dropping pricetags: Many of the prices and data were taken from Guinness World Records
Jaw-dropping pricetags: Many of the prices and data were taken from Guinness World Records

Some of the foods have such a hefty pricetag because they are rare or difficult to source - like the Wagyu ribeye lunch at Craftsteak restaurant in New York City.
This expensive cut, which costs $2,800, comes from cows raised in Hyogo, Japan, which are fed beer and are regularly massaged to make their meat extra tender.

And Albarragena Jamon Iberico de Bellota, a ham that can be purchased at a London restaurant for an incredible $2,682, is made from pigs fed exclusively on acorns and roots. The pigs are then slaughtered and cured for three years before consumed by diners.
Rare: Some of the foods have such a hefty pricetag because they are rare or difficult to source - like the Wagyu ribeye lunch at Craftsteak restaurant in New York City (right)
Rare: Some of the foods have such a hefty pricetag because they are rare or difficult to source - like the Wagyu ribeye lunch at Craftsteak restaurant in New York City (right)

Indulgent: The soup and second course lunch dishes alone would set you back $5,235
Indulgent: The soup and second course lunch dishes alone would set you back $5,235

Piece of history: Some of the foods are so pricy because they were auctioned off - like a piece of the Duke and Duchess of Windsor's 1937 wedding cake, which was auctioned off in 1998 for $29,000
Piece of history: Some of the foods are so pricy because they were auctioned off - like a piece of the Duke and Duchess of Windsor's 1937 wedding cake, which was auctioned off in 1998 for $29,000

Other foods on the menu were so pricy because they were created for fundraising programs or auctions.
For example, part of the breakfast on the infographic is a first-harvest mango from Brisbane, Australia, which is listed at $4,200.
This refers to an October 2010 auction, which saw 12 mangoes being auctioned off for $50,000 in aid of the Brisbane market community.
Fit for a jewelry box: A lot of the dishes are outrageously decadent - like the gold leaf-wrapped sushi available at a restaurant in Manila. Each piece is served with three pearls on top
Fit for a jewelry box: A lot of the dishes are outrageously decadent - like the gold leaf-wrapped sushi available at a restaurant in Manila. Each piece is served with three pearls on top

Splurge: The total cost of all the breakfast, lunch and dinner dishes adds up to an eye-watering $95,065
Splurge: The total cost of all the breakfast, lunch and dinner dishes adds up to an eye-watering $95,065

And one of the desserts on the menu is a piece of the Duke and Duchess of Windsor's 1937 wedding cake, which was auctioned off at Sotheby's in New York for $29,000 in 1998.
The bill for all the breakfast items amounts to $5,200, and the total cost of the five-course lunch - including appetizer, first course, soup, second course and dessert - would be $63,670.
The decadent dinner would cost you $31,395, and the total cost of all the dishes adds up to an eye-watering $95,065.




Monday, September 15, 2014

Hey there! I've got treats!!


Yay!! Stuff for you guys!! I haven't brought it out in a while,so I might as well. A blog about world food is here. It's called Will Travel For Food. Just don't get too wrapped up in it,'cause I want blog visitors! Here's a video:
Here's a picture of a treat(s):
Hey,can you find...
4 packs of Skittles
3 Tootsie Rolls
1 Reese's lolly

Anyway,here's more videos

Fireworks in slow motion

Watermelon blown to pieces with golf ball ^^^^^^^^

Vending machine BOOM!! (It will give you a shock at first. Don't flinch)

Wednesday, September 10, 2014

RECIPES!!!!!!!!!!!!!!!!!!!!!!!! YES!!!!!!!!!!!!!!!!!!!!!!!

Hello.  Time for cooking!
What's that?

My main ingredient.

In what??????

FIREWORK SOUP!!!

Uh-oh.
Is it ready?!
 (again)
No.
Here is today's first recipe (sigh)...



#1:Fluorescent jellies Makes 1 large moulded jelly or 6 glasses of jelly
Extra tools:
UV light
6 x clear glasses
Or: 1 large jelly mould and a GLASS/see-through plate to put the jelly on if making a single large moulded jelly
Ingredients:
1 pack of leaf gelatin (enough to firmly set 1 litre of jelly, at 1.5x the concentration listed on the gelatin packet)
2 x lemons, juiced
1 litre tonic water (chilled in the fridge)
100g caster sugar

How to make:
Cut the gelatin leaves into small pieces using scissors and put them into a large heatproof bowl. Pour 200ml of tonic water over the gelatin and leave for 10 minutes to start it softening. Put the bowl in a microwave and heat on full power for 50 secs (or place the bowl over a saucepan of boiling water), then add the sugar and stir until both the gelatin and sugar have completely dissolved. Don’t let it boil. Add the sugar and lemon juice and stir until it has dissolved, too.

Add the remaining chilled tonic water, pouring it in as carefully as you can to avoid it fizzing (you want to lock in all those bubbles).

If you are using jelly moulds, lightly grease them inside using vegetable oil on a piece of kitchen paper. Pour the mixture, equally carefully, into your jelly moulds (or glasses if using) and place in the fridge to set for at least 3 hours.

Serve under UV light. The darker it is, the better the effect, so serve at night, with the lights turned out and the UV bulb as close to the jellies as possible!


#2:The legendary bum sandwich. Makes one sandwich.
INGREDIENTS:
2 slices white bread
Butter for spreading
Cheddar cheese, grated
Parmesan, grated
Basil leaves
Rocket salad leaves
Olive oil
Salt & pepper
EXTRA TOOLS:
A bum (People usually use their own,but I'll leave that up to you.)
HOW TO MAKE:
Cut your bread thickly and oil it lavishly with olive oil. Then make up a ‘pesto sandwich’ with generous amounts of cheddar, basil, Parmesan and rocket (or watercress). Drizzle a little oil over the whole lot and season with salt and pepper.

Wrap the sandwich securely in a generous quantity of cling film – this will protect your clothes from greasy ingredients, and the sandwich from any noxious escapes.

Now it’s time to bum that sandwich! Instruct your guests to sit on their sandwiches for as long as possible – ten minutes will give you the basic idea, but an hour would be perfect.(Maybe you could have a game of ''Who can sit on their sandwich the longest?'')

Unwrap the sandwich and cut into finger-thick strips.
#3: Shabu-shabu
Serves 6
Extra tools:
You do need a little gas burner or a fondue pot with burner to make this - a camping stove would be great.
INGREDIENTS:
3 chicken breasts, skinned and sliced as thinly as possible
1 whole pork fillet, sliced as thinly as possible across the muscle grain
500g (1lb 2oz) Beef fillet, sliced as thinly as possible
1 Kg (2¼ lb) large cooked shell-on prawns, shells and heads removed and reserved

Broth:
4 lemongrass stems, bashed with a rolling pin
large handful of fresh coriander, roots and leaves
1 large red chilli, halved lengthways
1 thumb-sized piece of ginger, thickly sliced
The shells from the prawns (if you don’t have these, you’ll need 1 litre fish stock)
2.5 litres (4 pints) water

1 bundle enoki mushrooms
½ Chinese leaf cabbage, broken up into separate leaves, then each leaf halved
250g (9oz) brocolli, broken up into small florets
250g (9oz) carrots, cut diagonally into thin slices

Sauce:
100ml (3½ fl oz) soy sauce
50ml (2 fl oz) mirin (sweet Japanese wine)
50ml (2 fl oz) rice vinegar
2 spring onions, finely chopped
2 tsp ginger, grated
1 egg yolk

To serve: Egg noodles, cooked and drained according to the instructions on the packet, Ponzu sweet seasoned soy sauce (if available) and soy sauce.

HOW TO MAKE:
 
Make the cooking broth: put the lemongrass, chilli, ginger, prawn shells and water in a large saucepan and simmer for about an hour. Strain it into your fondue pot and discard the solids.

Prepare the meat and shell the prawns (reserving the shells) then lay out on serving plates and put in the fridge. Lay the vegetables on serving plates too. Make the sauce by combining all the ingredients and mixing with a fork. Divide between three small bowls.

Place a tabletop burner in the middle of the table, and put the fondue pot on it on a low heat so that it simmers gently. Place the plates of meat and vegetables and sauces around the table, and distribute some ponzu and soy in bowls too.

Give everyone soup bowls and chopsticks and encourage them to start cooking their own food – meat and prawns first, then vegetables. Each piece of food only takes about 10-60 second to cook, then it should be fished out, dipped in one of the sauces and eaten.

When all the main ingredients are finished, add the cooked noodles, then ladle them out with the broth for a nice, clean, head-clearing soup.


Thanks for...

Hey,Gus,I brought you something.

What...

FIREWORK SOUP!!!!!!!!!!!!!!!!