“With the lofty goal of assisting the meat production industry in reducing its hefty emissions levels, Mark Post of the Netherlands is on a quest to create a lab-grown hamburger. Yes, a lab-grown hamburger. Gulp. The world’s appetite for meat is hurdling upwards towards an estimated annual consumption of 376 million tonnes in 2030 and the emissions from that industry are climbing higher every day. Finding a sustainable alternative to feeding the flesh hungry human race — or figuring out a way to get them all to eat garbanzo beans instead — is becoming more and more necessary. Post thinks he’s got the answer and though he believes he’ll create the world’s first artificial burger this year, there are still a few issues.” w/ photos

“Well, the AT-AT was such a hit that I decided to do another favorite, the Millennium Falcon. This one was a bit easier than the AT-AT, but the landing gear gave me a hard time. For the first attempt I think this came out pretty good though. I should probably add a small Chewie though, using chocolate batter of course.” — jimspancakes

“Let me eat that and I’ll present you with the world’s most expensive shit!” — jumpkari

“After about five minutes in my deep fryer I had six delicious looking cubes of deep fried Baconnaise. Looks can be deceiving however, and I’m sad to report that the deep fried Baconnaise tasted absolutely terrible. What was once the perfect mix of salty and smoky instead just tasted somewhat burnt. Then again, Baconnaise was never meant to be eaten on its own, which aside from the wonton wrappers I basically did here. Don’t get me wrong, it’s not that Baconnaise isn’t awesome, it’s just that DEEP FRIED Baconnaise isn’t so great.” w/ photos

“There are nine new entrees altogether, but I’d have to say that my two favorites are their Sizzling Steak Fajitas (seared beef steak, bell peppers and onions with a side of cheesy rice) and their Grilled Chicken Mac & Cheese (white meat chicken and cavatappi pasta in an American cheese sauce topped with Cheddar, Romano, Parmesan and Monterey Jack cheeses). In fact, I liked these two entrees so much that I decided to combine them together and make some steak & chicken fajita mac & cheese. It actually worked out pretty well since the cheesy rice that comes along with the Sizzling Steak Fajitas is separated from everything else in the plastic tray, so all I did was warm everything up and then combine the steak, peppers and onions with the Grilled Chicken Mac & Cheese and then stir everything up.” w/ photos

“I started off with three egg roll wrappers and filled them each with some scrambled eggs, shredded Cheddar cheese, some chopped up maple syrup flavored breakfast sausages and some diced red and green bell peppers. After that I wrapped each one up nice and tight and tossed them into my deep fryer. After about five minutes in 375 degree oil my egg rolls were golden brown and ready to eat! The breakfast egg rolls ended up tasting great and in the future I’d love to try experimenting with different fillings.” w/ photos

“I had grands plans to coat the Fruit by the Foot in long-ish strands, stand it on its side, and curl it up while it hardened. That did not happen. Did you know that they basically cut all Fruit by the Foot in half now? Sure that’s all cute with the patterns and the peeling, but when you’re trying to cover it in hot, melt-y chocolate, there are issues. Choose your baking bark and Fruit by the Foot flavor and go for it!” w/ photo

“Needs more Jack Dagniels!” — becreative

“Ever wished you could save a bit of dough by taking your homemade pizza to a game, but always worried it would simply get too messy? Well, one amateur chef has found the solution – by baking pizza in a cone using discarded drinks cans. Instructables user Mikeasaurus, otherwise known as Mike Warren, wanted to create a non-drip, portable pizza and discovered that a cone shape was the best method. He writes on the site: ‘Using an empty aluminum drink can as a cone-form and a standard pizza recipe, you can make your own pizza cones and take a new twist on a classic Italian dish.’ He says the pizza cones are ideal for game day, parties and picnics. Or just to placate children a dinner time.” w/ photos

“After brainstorming for a while the idea for the Bacon Weave Brat Burger popped into my head. Why wrap a brat burger in a bacon weave instead of just using a regular burger? Honestly, I kind of just like the way “Bacon Weave Brat Burger” sounds and frankly, I’ve had bacon on a regular burger before, but I’ve never had it on a brat so I wanted to see what it would taste like… I figured that the brat patties would cook faster than the bacon, so I pre-cooked my bacon weave in the oven for ten minutes before wrapping it around the two brat patties and securing it all together with a few toothpicks. After that I tossed it on the grill and hoped for the best. About twenty minutes, a small grease fire and a beer and a half later my Bacon Weave Brat Burger was cooked to perfection.” w/ photos