“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

“I have a sweet tooth and I rarely find the power to resist a good dessert, but I’m really not the kind of guy who splurges thousands of dollars on a few bites. But as history has taught us, there are people out there willing to do just that, and chef Marc Guibert is catering to their needs with his extravagant chocolate pudding decorated with gold leaf and diamonds, worth over $34,000. Layered with champagne jelly and biscuit joconde, the expensive pudding is covered with dark chocolate, glazed with edible gold leaf and topped with a 2-carat diamond.” w/ photos

“You can file this dish under ‘food ideas I wish I would have thought of.’ I was brunching with my wife and a couple friends at The Knick recently and what did I come across on their menu? Breakfast pasta! That’s right, as part of their Sunday brunch menu the restaurant serves up fettuccine tossed with scrambled eggs, onions, tomatoes and bacon and topped with Parmesan cheese and bread crumbs. The only downfall of having pasta this early in the day is that it makes you pretty sluggish, especially when you pair it with multiple beers like I did. Aside from that though this was one of the best breakfasts I’ve had in a long time.” w/ photos

“An enormous avocado which grows to 10 times of standard varieties is set to hit UK supermarket shelves… which is good news for fans of guacamole. The jumbo avocado, of the ‘Linda’ variety, weighs up to 3.3 pounds which is more that the weight of two international Rugby balls! A spokesperson for Waitrose, who will sell the monster, say the fruit stays on trees in Peru’s Chincha valley for up to one year to achieve its exceptional size.” w/ photos

“We invade the nightmares of a little boy to bring forth the power of Cthulhu! Imagine a beast so powerful its skin was made of bacon weave and his face cooked octopus, while its insides were double cheese burgers…that’s pretty much Meat Cthulhu!” — EMT

“Have you ever wondered what a giant Toffifee candy would look like? Well, now you don’t have to, because sweet-loving Laura Parry and her brother David have already made one, as well as several other giant versions of popular English sweets. 23-year-old Laura and her brother David, 20, spend one day each week cooped up in the kitchen creating giant calorie bombs shaped like popular English snacks. The two university students came up with the idea on a day off from their summer jobs say neither of them are culinary geniuses, but they just thought they’d give it a go. And considering so far they’ve created impressive super-sized versions of treats like the Bourbon biscuit, Cadbury Fudge, Angel Slice and Jammy Dodger, I’d say their idea was brilliant.” w/ photos

“The Triple Double Oreos are pretty good on their own straight out of the package, but you can read all about them on plenty of other websites. With this blog post I wanted to give you guys something a little bit different by taking these new cookies to the next level… I started off by heating up some semi-sweet chocolate chips in a bowl in my microwave. Once all the chocolate chips were melted I started dipping the Oreo cookies one by one into the chocolate and laying them on a piece of wax paper, before chilling them in my refrigerator overnight… I’ll have to admit that prior to trying these I was a little worried that covering them in chocolate AND deep frying them might be overdoing it a little bit, but they turned out amazing. If I don’t see chocolate covered deep fried Triple Double Oreos being sold at state fairs all across the country next summer I’m seriously going to be disappointed.” w/ photos

“Epic Meal Time went camping in a really serious non-camping way! We hit the backyard and made a big ol’ stupid s’more that breaks the 70,000 calorie barrier. And we got drunk.”

“The giant futomaki roll prepared at this unique establishment is called the ‘Generous Roll’ and contains 24 tasty ingredients, including a variety of fish and seafood, vegetables, rice, all laid out on a 6-foot-long piece of dried seaweed. It weighs almost 13 pounds, reaches 10 inches in diameter and needs to be ordered at least 2 days in advance. As you can imagine, such a delicacy isn’t cheap. You and your friends will have to fork out $196 for one of these babies, but you’re guaranteed to walk out of the place belly full.” w/ photos + video