“It was made by Charm City Cakes for a wedding and no Nazis were harmed in it’s procurement. It did not melt any faces either. I don’t know about you, but I would risk being melted just to get a slice of this cake. Just look at that golden delicious biblical confection. I bet it holds the ten commandments of geekdom within it’s sugary insides.” w/ photos

“Don’t get me wrong, I love the idea of a taco on a bun, but unless you hollow out the bun a little bit you’re always going to come across the same problem you have when eating a sloppy joe, which is that you can never actually keep enough of the meat inside the bun to give you a decent bun to toppings ratio. I think from now on I’ll just stick to keeping my taco filling inside a shell rather than on a bun since that seems to work a lot better – except, of course, when you’re eating a hard shell taco and you take a bite only to have the shell break apart and everything fall out anyway. That’s the worst…” w/ photos

“Overall I was pretty pleased with how my lasagna burger turned out. The patty ended up weighing in at a little over a pound, which might have been a bit excessive, but then again it had to be long enough to fit on the hoagie roll. I mean, I guess I could have just eaten half of the burger and saved the other half for later, but where’s the fun in that?” w/ photos

“All in all this ended up being one of the most enjoyable blogging experiences I’ve had thus far. It was crazy how many times Qdoba customers stopped us to ask questions like ‘what IS that!?’ while the quesadilla was in the process of being made and then again as they saw us eating it. I think it’d be hilarious if Qdoba ended up adding this as some sort of limited time only special menu item or eating challenge, but until then it looks like you’re out of luck if you want your own seven layer quesadilla from them. I guess you could always buy seven regular quesadillas and stack them on top of one another, but at $6.99 per quesadilla that could be a bit pricey. If you REALLY wanted one though I’m sure they’d be willing to cut you some kind of deal on it.” w/ photos

“EpicMealTime ain’t got nothing on this fool from the far, far east!”

“Well, I have a chicken recipe for you today. It’s not fried chicken, but it’s still crispy and delicious. It’s made with Cheez-It crackers! And it not only tastes great, it’s easy to make, it only has four ingredients, and it’s kid-friendly to boot. I just love it when a recipe has everything going for it, and this one definitely does.” w/ photos

“Now, the popcorn chicken part of this thing is easy. You can get popcorn chicken pretty much anywhere. The tricky part is cooking your waffle perfectly. As you can imagine, waffle cone makers aren’t exactly made to be used with actual waffle batter, so I ran into a couple problems. The main problem is that if the waffle batter is too thick or if you cook it for too long your waffle will break apart when you try rolling it into a cone… Once you finally make the perfect waffle cone, fill it with popcorn chicken and drizzle it with syrup it’s quite a treat. This is another one of those foods that I can totally imagine vendors selling at state fairs all over the country this summer.” w/ photos

“My fruit-loving friends, we have an abundance of fruity options. The now-ubiquitous kiwi is often overlooked. We want something newer, flashier, with more bling!… Baby kiwis are a cousin of the larger kiwi, and are about the size of a grape, or a grape tomato. Imported from Chile in early March, from New Zealand in mid-March to April, or domestically from California or Oregon growers in September to mid-October, you’ll find these in the produce section, in a 6-ounce clamshell package for about $3.50.” w/ photos

“It took a group of five dough punchers to complete the bread and butter challenge and set a new Guinness World Record. The traditional Easter treat, which contained over 145lbs of flour, weighed a whopping 26 stone and measured a gigantic 7ft 10ins when completed. It was equivalent in weight to that of 2300 regular-sized hot cross buns. The event took place at Greenhalghs bakery in Bolton, Greater Manchester, where it took ten people to carry the baked treat into a custom-made oven. Manager Stuart Hartlebury, 43, said: ‘We made it in the traditional way, using all the traditional ingredients but the hard part was rolling it out. ‘Making the bun was most enjoyable and to achieve the world record is quite an achievement. ‘I feel fortunate to have participated in making it and I’m very proud. ‘It has been a big effort from everyone at Greenhalghs bakery, so we’re all really pleased.” w/ photos

“The term ‘French toast’ implies that the pieces of bread are dipped in egg before frying. Although the sides of my bread looked like they were battered, the top and bottom halves of the bread that faced outward from my burger clearly weren’t and were simply grilled instead. Maybe they only battered one side of each piece of bread and those two sides just happened to be facing inward, but I definitely wouldn’t call what I got ‘French toast.’ Again, the burger itself was good, but if I had simply ordered the French toast as my meal I would have been extremely disappointed with it. The one other good thing I’ll say about the French Toast Burger from Hamburger Mary’s is that it wasn’t anywhere near as disappointing as the egg sandwich that Curt ordered or the egg, spinach and feta cheese scrambler that my wife chose. The scrambler was completely tasteless and the amount of feta mixed in with the eggs was sparse at best. Then again, their menu did only describe the amount of feta in the scrambler as ‘a bit,’ so maybe the fact that there was barely any of it at all is the norm.” w/ photos