This Is What A Frozen McRib Looks Like, Unfortunately

1. This is a McRib. It’s the Corvette of fast food seasonal offers.

2. McRib season is like Christmas except better because instead of having a big meal with your family, you get to cram your face with oozing, delicious meat.

3. Well, according to this picture, which was posted on Imgur Monday, this what a McRib looks like right out of the box.

4. On the left: What the McRib feels like. One the right: The sad, horrible truth.


5. You know what they say, you either die a hero, or live long enough to see yourself become the villain.

(h/t Gothamist)

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26 Disturbing Cakes That Should Burn In Hell

1. This edible version of every child’s most demonic toy.


2. This unsettling celebratory message.

Is this how MTV recruits?

3. This animal cake that became more disturbing with each slice.


4. This bunny that is obviously a serial killer.


5. This porcupine with human teeth.


6. This (dying?) baby.


7. This very phallic turkey.

I am not thankful for you.



9. This head on a platter.

No no no no.

10. This reminder of why Freddy haunts your dreams.


11. This very NSFL Cabbage Patch vagina cake.


12. This cockroach.

No need to enlarge my mortal enemy.

13. This armless Will & Kate cake.


14. This beheaded baby with three bananas.

What is this? Why did this happen? Can someone explain?

15. This cake that’s supposed to be E.T.

Phone home? More like DIAL 911 AND ASK FOR HELP.

16. This disgusting cake about lice.


17. This Harry Potter + Voldemort combo.

Avada Kedavra this shit pronto.

18. This baby shower fail.

No more baby shower cakes. I’m BEGGING YOU.

19. These dentures.


20. This sleeping pig.

Is the cake at least made out of bacon?

21. This life-sized replica of the bride.


22. This Mickey Mouse cake with Princess Leia hair.

This is why we can’t have nice things.

23. This super disgusting litter box cake.


24. This monkey/human hybrid.

Can’t we just stick to balloons?

25. This baby cake that is guaranteed to give you uncomfortable feels.


26. And fruit cake.

Because that shit is nasty.

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7 Ways To Make A Better Kale Salad

2. There are two kinds of kale you’ll usually find at the supermarket.

One is curly kale:

Photo by Evan-Amos /

The other is lacinato kale, also called Tuscan kale, cavolo nero, or dinosaur kale (dino for short):

Curly kale is fibrous and grassy tasting, so it’s not the *best* for salads, unless you really love chewing.

Recipe: Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

In general, lacinato kale works better.

It’s a little bit sweeter and more delicate (less crunchy and easier to chew) than curly kale, and its ribs (that hard stalk that runs through the middle of each leaf) are edible, so you can use the whole leaf.

Recipe: Raw Kale Salad with Turnips

First things first: Cut the ribs out of the leaves.

You do not want to eat them raw. They are hard and gross.

Now, you can rough-chop the kale leaves…

…or you can “chiffonade” them, which means slice them into thin ribbons.

To slice them into ribbons, use this great trick: Stack and roll up a bunch of leaves:

Then, slice through the roll:

Chiffonade kale makes beautiful salads.

Recipe: Kale Salad with Pecorino and Walnuts

Also, it’s best if you’re making a grain-based salad with kale.

How would you feel if you were a tiny little grain and a bunch of HUMUNGOUS pieces of kale came and crashed your party? Yeah, you wouldn’t like it.

Recipe: Vegetable-Barley Salad

6. Once you’ve sliced the kale, let it sit with a little oil and salt for about half an hour before mixing with other ingredients and dressing.

Kale leaves have a natural waxy coating that is great for protecting them from rain. Unfortunately, it also protects them from salad dressing, which does not make for a delicious salad. Rubbing the leaves with oil before dressing them actually removes this waxy coating, so that the leaves better absorb the dressing.

8. Choosing the right dressing makes a huge difference.


Kale is a really sturdy green, so you can use a heavy sauce. Nut-based dressings work well.

Recipe: Raw Kale Salad with Spicy Peanut Vinaigrette

Ditto ones made with avocado.

Light, dainty vinaigrettes are no match for kale. A thicker, creamier dressing will weigh the leaves down a little bit.

Recipe: Kale Salad with Creamy Avocado Dressing

Or, a vinaigrette with a lot of acid will break down the fibers in the kale and make it easier to chew.

Go heavy on citrus juice or vinegar.

Recipe: Tuscan Kale Salad with Lemon-Shallot Vinaigrette

This is not a typical lettuce salad — the kale won’t wilt as easily — so you can use a little more dressing than usual.

Those kale leaves are strong.

Recipe: Kale Salad with Avocado Caesar Dressing

Try “massaging” the dressing into the kale.

Seriously, this is a thing that people do. Instead of just tossing the kale leaves in dressing with salad tongs, use your hands to really mix everything together and make sure you’ve coated every leaf.

You can even dress it a day in advance, then put it in the fridge and let all the flavors mingle.

The leaves will absorb some of the dressing and get a little bit softer.

Or, use a warm vinaigrette, which will cook the leaves *just* enough to take a little bit of the harsh raw crunch out.

Warm (not hot).

Recipe: Kale Salad with Almonds and Warm Golden Raisin Vinaigrette

12. If you hate raw kale, you can always make a cooked kale salad. Try roasting the leaves.

Roasting the kale will soften it and make it a little bit sweeter. Remember to remove the center stems before you roast the kale leaves.

Recipe: Roasted Kale and Fennel Salad with Avocado Caesar Dressing

Or grilling it.

Soft, sweet kale with crispy, slightly bitter edges. Pairs well with fruit.

Recipe: Grilled Kale Salad with Ricotta and Plums

14. And, remember that bacon has a way of making anything better.

Recipe: Raw Lacinato Kale Salad with Egg and Bacon

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15 Frightful Food Facts

I love food lists – that is why we have a section of the site dedicated to food and health lists. In today’s lists we are going to look at 15 facts, relating to food, that are a little (or a lot) revolting. Some of the facts on this list were sourced from 1,001 Facts that Will Scare the S#*t Out of You – a book I cannot recommend enough. If you have other nasty food facts that are not mentioned here, please mention them in the comments.


1. I love wine – most people on here (or on my facebook page) know that. But this fact is gross enough to even make me reconsider it! When grapes are harvested by machine for wine making, the machine shakes the grapes off the vine. But this also means that insects, birds and basically anything else in the vine comes off too. Cheap wine makers don’t generally sort the grapes before pressing, so all of that extra stuff goes into the wine. Expensive makers (fortunately?) have sorting tables, and can remove up to 99% of the MOG (material other than grapes). That means that 1% or more of the juice in the wine is probably dead animals. The author of this story has even seen dead mice in the wine press.

2. Speaking of wine, when a vineyard wants to make its wine beautifully clear, they use a process called fining. To do this, certain finings are added to the wine. Typically this is isinglass (collagen from sturgeon’s bladders), gelatin (from animals hooves and bones), clay and ox blood.

3. According to the environmental working group, more than 90% of peaches, apples, nectarines and strawberries tested were found to contain pesticides – even after washing or peeling.

4. The popular sushi fish, bluefin tuna, contains high amounts of mercury. Consumption of mercury can lead to an increase in the risk of heart disease. You might want to think about that next time you eat sushi.

5. 70% of chickens raised for human consumption in the US are given the FDA approved food additive arsenic. The arsenic is used as an antibiotic. Unfortunately, it gets worse. Much of the arsenic ends up in the chicken poop, which is then generally used as fertilizer on fields for growing other foods. Don’t believe me? Check this out. Mind you, we probably shouldn’t be surprised, considering the FDA also approve beaver ass juice, borax, poop, and more.

Screen Shot 2011-02-10 At 10.54.51 Am

6. Don’t you just love soft white fluffy bread? Actually, you might want to think again. Many commercial breads contain ammonium sulfate (fertilizer, fire retardant and bomb ingredient) which is used to give more rise to yeast, resulting in a consistent rise. Subway uses it extensively in its breads, as can be seen on their official website here. Oh – and incidentally, Wendy’s Chili contains sand (silicon dioxide). I guess it is time to switch completely to organics…

7. Just kidding – only around 16% of organics are grown by small producers – the rest are produced by the same giant name companies that produce all of the other food products we eat – companies like Kellogg’s and Kraft. Also, in blind studies, organic foods taste no better and contain as much animal waste as the cheap stuff. The real solution? Buy from local farmer’s markets or grow your own.

8. In 2008, a police officer and his family won $40,000 in their lawsuit against a KFC/Taco Bell that served them food tainted by an employee’s spit and urine. It’s true – it’s in the news. The son who ate it vomited for hours afterwards, and ended up in hospital. Believe it or not, the employee who added these extra ingredients kept his job (but was later fired for missing work).

9. One quarter of Americans eat McDonald’s every single day, while most nutritionists recommend you do so only once per month. When was the last time you ate McDonald’s? The last time I ate fast food was in March 2010, and I feel much better for it (and lighter!). Incidentally, the image above is a real advert created by McDonald’s in India to advertise a new “restaurant” opening.

10. Low fat almost never means low-calorie. When fat is removed from a product, it is usually replaced with worse ingredients to try to get the flavor back. Applebee’s “low-fat chicken quesadillas” contain 742 calories (a Big Mac has 540).


11. Milt is the name of the seminal fluid (sperm) of water dwelling creatures that procreate by spraying their sperm onto fish eggs. Fish sperm is eaten in Russia pickled (it is called Moloka), in Japan, cod, pufferfish and anglerfish sperm are eaten. In Sicily, tuna sperm (called lattume) is used as a pizza topping. Pictured above is shirako – a Japanese milt dish.

12. Would you put a teaspoon of powdered, burnt cow bone into your morning coffee? I think most people here would say no. But, if you use pure white sugar (the most common type), you probably are putting bone char in your drink. Bone char has been used to whiten sugar since the process was first patented, in 1812.

13. Citrus Red 2 is a cancer causing dye that is banned in the US – except for orange growers. Orange growers are allowed, by law, to stain their oranges with Citrus Red 2 to make them look more appetizing. I think I will pass on the Florida oranges from now on.

14. Bosingtang is a Korean soup made with dog meat. The dogs used for the soup are a special breed (called Nureongi) which are almost never kept as pets. They are raised on special dog farms, just like cows and sheep. Officially, it was banned by the Korean government but only to appease international complaints – it is still easily found in many restaurants. You can see a butchered dog on sale in Seoul here.

15. rBGH is an artificially produced bovine growth hormone, originally developed by Monsanto (no surprises there). The United States is the only developed nation in the world to allow the sale and consumption of milk which comes from cows fed it. rBGH, which boosts growth rates and body mass of cows, increases in humans the risk of breast cancer and hormonal disorders.

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The 33 Cutest Cakes Of 2013

1. This little mountain of happiness:

2. This imposing, frozen edifice:

Recipe: Classic Ice Cream Cake

3. This laid-back stack of gingerbread:

Recipe: Gingerbread Layer Cake

6. This shining example of frosting perfection:

Recipe: Chocolate Rose Cake

7. This ray of cake sunshine:

Recipe: Pumpkin & Bee Pollen Cake

8. This frilly cylinder of joy:

Recipe: Ribbon Candy Cake

10. This six-story high rise:

Recipe: Cherry Almond Cake

12. This minimalist cake statement:

Recipe: Vanilla Poppyseed Layer Cake

13. This hip, flower crown-wearing cutie:

Recipe: Tres Leches (Three Milk) Cake

15. This old-fashioned confection:

Recipe: White Chocolate Malt Cake

17. This fabulous cake diva:

Recipe: Rustic Red Velvet Cake

18. This epic gathering of gummy bears:

Recipe: Gummy Bear Layer Cake

20. This perfect chocolate circle:

Recipe: Chocolate Birthday Cake

21. This floral frosting masterpiece:

Recipe: Peach Raspberry Rosewater Cake

22. These petite picnic sweets:

Recipe: Little Apricot Cakes

23. This powerful pro-macaron statement:

Recipe: Pink & White Layered Sprinkle Cake

24. This once-in-a-lifetime frosting event:

Recipe: DIY Rainbow Petal Cake

26. This sophisticated ombré situation:

Recipe: Vanilla Blackberry Mascarpone Cake For Two

27. This marriage equality cake that just wants to spread the love:

Recipe: How To Make An Equality Cake

29. This speckled spectacle:

Recipe: Speckled Egg Cake

30. This fancy fringe model:

Recipe: Fringe Cake

31. This centenarian-worthy sugar party:

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19 Struggles Of Being A Picky Eater

1. You HAPPEN to have the dietary preferences of a child. So people tend to think you’re kind of being a child.

2. You have to look up restaurant menus ahead of time every time you go somewhere new to make sure there’s something you’re willing to eat.

Thank god, they have a burger.

3. You identify strongly with Randy Parker in A Christmas Story.

4. Your so-called friends are always trying to make you eat things you KNOW you won’t like.

5. Like, for example, Brussels sprouts. Why is everyone obsessed with you eating Brussels sprouts?

I seem to recall, growing up, that this is something you’re fed as a punishment.

6. Trying to agree on something to eat with your friends is an embarrassing nightmare.

“Remember pizza? We all like pizza, all the time. Yes, I know we just had it last week.”

7. The look of abject horror on your friends’ faces when you tell them you haven’t eaten the new trendy grain or green yet.

I am surviving without kale. I don’t know how, either!!!!!

8. Nobody seems to understand: It’s not that you don’t like FOOD.

9. You LOVE cereal, for example. All the cereals. (For children!)

10. Anything with bread and cheese as the two major ingredients is a safe bet.

11. As mentioned, pizza is your safe haven when eating with groups.

Just please don’t put weird shit on it. Fruit? Anchovies? Are you a monster?

12. You have your favorite food items to which you’ve made lifelong commitments.

I COULD try something new, buuuuuutttttttt …..

13. You can’t hide your yuck face.

14. You’ve tried tricking yourself by putting a food you like all over/around/on top of a food you don’t like.

It’s the peanut butter on celery model.

15. But you feel a lot of inner guilt about eating the way you do.

Surely one human should not eat this much pasta, and so little else.

16. So every month or so, you’ll make yourself try something you’ve always believed you hated.

17. And every once in a while, someone kind of “makes” you try something you swore you’d never eat and … you like it.


18. You friends and/or family are going to be really obnoxious about this. This is why it doesn’t pay to be flexible.

19. You make a lot of proclamations like, “Nobody REALLY likes salad.” You must stand by them for the rest of your life.

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8 Tiny Comfort Foods You Can Eat In One Bite

1. Tiny Eggs Benedict

Itty-Bitty Country-Style Eggs Benedict
Makes 16

Biscuit dough, 1 (16-ounce) can store-bought or homemade
1/2 pound breakfast sausage
3 tablespoons vegetable oil, divided
16 quail eggs, plus 1 or 2 chicken egg whites*

Roasted Garlic Cheese Sauce
2 teaspoons unsalted butter
1 head roasted garlic, mashed
2 teaspoons all-purpose flour
3/4 cup milk (whole or low fat)
2 ounces sharp white cheddar cheese, grated
Salt and pepper, to taste

  • Quail eggs tend to have a high yolk-to-white ratio. Adding 1 or 2 chicken egg whites to the quail eggs and cooking them all together will ensure that you have enough whites between the yolks to form perfect sunny-side-up eggs.

1. Preheat oven and bake biscuits according to package instructions. Cut sausage into 16 coins. Warm 1 tablespoon of the oil in a medium skillet over medium heat. Add sausages and cook for 4 to 5 minutes on each side; remove from heat.

2. Gently crack quail eggs into a small bowl and pour in chicken egg whites. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet over medium heat. Carefully pour eggs into skillet and cook for 3 minutes. Reduce oven temperature to 350°F and place skillet in the oven. Bake for 3 to 5 minutes, or until whites have set. Gently transfer eggs in a single sheet from the skillet to a cutting board. Use a 1 1/2-inch circle cutter to cut eggs into 16 rounds, centering the cutter around a yolk so that each cut round looks like a little fried egg.

3. For the cheese sauce, melt butter in a small saucepan over medium heat. Add garlic and flour and whisk for 3 minutes. Add milk and whisk until no lumps remain and the mixture begins to thicken. Stir in cheese and season with salt and pepper. Simmer for 2 minutes more, or until sauce is smooth and creamy.

4. Slice each biscuit in half. Place a sausage coin over each biscuit half and top with a sunny-side-up quail egg and a drizzle of cheese sauce. Serve warm.

2. Tiny Tacos

3. Tiny Chicken N Waffles

4. Tiny Fried Pockets of Mac N Cheese

5. Tiny Meatloaf On a Stick

6. Tiny Banh Mi

7. Tiny Pop Tarts

8. Tiny Bloody Marys

Itty-Bitty Bloody Marys
Makes 12

2 1/2 cups soju (Korean rice wine)
2 1/2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons Sriracha hot sauce
2 limes, zested and juiced
21/2 teaspoons black pepper

1/4 cup honey
1/2 cup crumbled bacon
24 pickled green beans
12 hard-boiled, breaded, and fried quail eggs
12 toothpicks

1. Place first 6 ingredients into a large pitcher over ice. Stir until well mixed. Set aside to chill.

2. Pour honey onto a small, shallow plate and spread it around. Rim each glass with a thin layer of honey followed by the crumbled bacon. Place 2 green beans into each glass and pour in chilled liquid. Skewer quail eggs onto toothpicks and place over each cocktail. Serve.

Find these and other miniature delights in the upcoming cookbook Tiny Food Party! from the authors of the blog Spoon Fork Bacon, Teri Lyn Fisher and Jenny Park.

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Top 10 Korean Foods You Have To Try

This article was written by me as a guest article on – the intention of the article is for me to win a trip to Korea where I can learn more about Korean food. Please visit the article and give it the thumbs up to help me achieve this dream! I have also written another article there which you may like called Making The Switch to Korean Food. Note: registration is not required. I decided to publish the article here as well because it is in the format we all love and it doesn’t hurt to have a second list on one day from time to time!

All images are of my attempts to follow the recipes linked below. The recipes are easy to follow and each one is incredibly delicious. If you can make these dishes you should because home cooking is always best, but if it is not possible, be sure to try them all out at your local Korean restaurant. You should also note that the recipes all contain videos of the cooking process.

The Korean culture is quite unique in its approach to food. Food seems to permeate every aspect of life. If you have watched a Korean drama or movie you will undoubtedly have noticed that in at least one scene someone is eating. There are even entire films and dramas based around Korean cuisine. For Koreans food is much more than something to fill the belly – it provides taste, medicine, and a connection to the country. Below I have listed ten dishes that, in my opinion, are truly the most delicious; these are foods that every Westerner will love as much as Koreans.


Soondubu jiggae is a Korean stew (jiggae) – thicker than a soup but thinner than a porridge. When cooked in the traditional way (in an earthenware pot – pictured above) all of the cooking is done in just the one dish. This makes it very easy to clean up afterwards – a job we all hate. It starts with a delicious fish stock and a little beef to deepen the flavor then finished off with fresh shell fish, hot pepper flakes, silken tofu, and eggs which are optional. The best thing about this stew is that you – the cook – can control how hot you want it but limiting the quantity of hot pepper flakes. You can have it blisteringly hot or very mild which is particularly handy if you are cooking for children who can’t stomach their food too spicy. The small amount of beef is typical of Korean food and illustrates how healthy it is – the meat is used for flavor rather than stomach filling. This is a dish everyone should try – it is really one of the nicest ways to introduce someone to tofu which picks up all of the flavors of the stew while adding a soft comforting texture. Eat it with rice and side dishes for a complete meal.


Seolleongtang is an incredibly popular soup in Korea – there are even restaurants who specialize in making just it. Of all the items on this list, seolleongtang is the most time consuming as you must boil the beef bones (typically ox leg bones but you can make do with ox tail) for hours and hours to release all of the calcium which gives it the very distinctive white look. But don’t be fooled by the color – this is the beefiest tasting soup you can imagine! When you boil the bones you can also add a large piece of beef and radish which you slice and add to the soup at the last minute. While this is a great winter soup it is also delicious in summer. It also makes a huge quantity so you can make it on the weekend and consume it during the week. In Korea this might be eaten for breakfast – not just dinner – as Korean’s typically have soup, rice, and side dishes for breakfast.


Ddukbokkie is the delicious smell of Korean cities at night. In large Korean cities like Seoul, the streets are filled with vendors selling their own special recipe versions of the most popular street food. Ddukbokkie (it is pronounced roughly like “dok-bok-ee”) is one of the most popular and it comes in various styles. In the example above I used the linked recipe but also added sliced fish cakes and boiled eggs. The sauce is spicy but it is also very sweet and packed with an immense amount of flavor. The spiciness is cut by the long cylindrical rice cakes which, when cooked, become chewy and soft. The rice cakes are probably the most unusual part of the recipe for most westerners but when they try it – they love it.


When I first made Dakjuk I wasn’t expecting it to be one of my favorite dishes – it seemed far too simple a recipe. Boy was I wrong! Essentially you boil a chicken in a huge pot of water with onions and a lot of garlic – then you add sushi rice and cook it until the chicken is done. The end result is a thick stew (which Koreans refer to as a porridge even though it has no oats) caused by the rice breaking down bursting with rich chicken and garlic flavor. You tear the chicken up and eat it with the porridge. This is a meal you will make again and again because it really is super easy. I must add one warning though: if you are peeling the garlic by hand (instead of using pre-peeled store bought garlic) wear gloves; garlic oil in large quantities can cause third degree burns – which I found out the hard way!


If you have a sweet tooth you are guaranteed satisfaction with this amazing pancake sold by street vendors. It is a little more complex than a western style pancake because it is made with a yeast dough but the effort is well worth it. The dough (virtually identical to a western bread dough) is filled with a mixture of cinnamon, brown sugar, and chopped walnuts and fried in a lightly oiled pan until the filling has melted into a syrup. This really is the queen of pancakes and it is incredibly popular with children. Try this out next time the kids want pancakes for breakfast – they will love you for it. And if you don’t like the sound of the filling or don’t have a sweet tooth, just fill it with mozzarella cheese instead.


I guarantee that once you try this, you will be ditching KFC (Kentucky Fried Chicken) and switching to the other KFC – Korean Fried Chicken. This fried chicken has to be tasted to be believed. When you bite into a piece of this chicken you are initially met with a sticky, sweet, spicy red sauce. But then your teeth crunch through a triple cooked batter so crispy that you wouldn’t believe it possible. This then leads to the most incredibly moist and flavorsome chicken inside. This really is one of the most delicious Korean foods ever invented. In Korea there are many shops selling their own special version of yangnyeom tongdak and they deliver until the late house of the night. But home made is always better. This recipe is particularly good as it shows (because of the addition of ketchup) how Koreans are willing to adopt foreign flavors and use them to their advantage. You need to try this as soon as possible.


Japchae is one of the most popular Korean dishes both inside and outside of Korea and when you taste it you will understand why. Originally japchae was made without noodles – it was invented for the King by one of his chefs and he loved it so much that it became famous across Korea. In more recent times the noodles were added and now they are an essential element to the dish. The noodles used are sweet potato starch noodles which give japchae its very distinct chewy texture. The vegetables are all lightly cooked so they retain all their flavor. This is definitely a great alternative to the typical (and often bland) stir fry we all cook at home when we want “Chinese”. If you like Korean pop music, here is an amusing video clip of Super Junior’s Eun Hyuk promoting japchae – his favorite Korean dish.


Bulgogi is an extremely versatile way of preparing beef and the one most westerners have sampled at Korean restaurants. Typically in the west we eat bulgogi on a korean barbecue – a hot plate in the middle of the table. But in Korea this is just one of many ways. It can be made into a stew (as in the recipe above) or as the basis for other dishes. It is such a versatile marinated meet that you could even use it to replace pulled pork in a western style sandwich. Bulgogi is very thinly sliced beef which is marinated in a sauce made from pear juice, garlic, soy sauce, and many other things. There are as many recipes as their are uses. The end result is a delicious sweet, savory, and soft slice of meat. My favorite way to eat it is to wrap it with a small amount of rice and dipping sauce in a lettuce leaf. It is also incredibly low fat and very healthy.


If you try only one recipe from this list – let it be bibimbap. In Korean, “bibim” means “mixed” and “bap” means rice. All of the ingredients except the meat (which is optional) are prepared in advance so you can add them at room temperature to the top of hot steamed rice. You then quickly fry and add the meat and a sunny-side up egg to the top. Bibimbap is usually served with a spicy sauce made from gochujang (Korean hot pepper paste) which you can add to your liking – allowing you to control how hot it is. You then use your spoon (Korean food is always served with metal chopsticks and a spoon) to “bibim” it all until it is completely mixed together. The trick then is to see how much you can fit in your mouth in one go! Well, not really, but it tastes so good that that is invariably what happens at my house. This really is a taste sensation and it really is impossible not to fall in love at first bite.


Kimchi is the national dish of Korea. At first it can sound daunting to us westerners because of the word “fermented” but don’t forget that we eat a lot of fermented foods already – yoghurt and bread for example. In the case of kimchi the cabbage is coated leaf by leaf in a delicious spicy mix of hot pepper flakes, garlic, chives, onion, pear juice, and more. It is then able to be eaten right away (in which case it is fresh, not fermented) or you can leave it out of the refrigerator for two or three days to start the fermentation process. As it ferments it develops a rich and slightly sour flavor – true also of German sauerkraut (which means sour herb or cabbage). It lasts for months and is also used as the base for many other dishes such as kimchi stew and even as a filling for kimbap (Korean sushi). Kimchi is such an important dish in Korea that it is eaten with breakfast, lunch, and dinner. It may not look pretty but it sure tastes good! And if you don’t have time to make it yourself (it can be a little time consuming) it is always available pre-made at your local Korean grocery.

If you like this list, please visit the original article and give it the thumbs up. Thanks!

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Everything You Need To Know About The Internet’s Feud With Papa John’s Pizza

1. This is John Schnatter, CEO of Papa John’s Pizza. He has a net worth of $600 million.

Jason Merritt / Getty Images

(source for Schnatter’s net worth)

2. This is where he lives.

3. In an August conference call, this is what Schnatter said of Obamacare’s effect on company costs:

Our best estimate is that the Obamacare [law] will cost about 11 to 14 cents per pizza – or 15 or 20 cents per order from a corporate basis. To put that in perspective, our average delivery charge is $1.75 to $2.50 – or about 10-fold our estimated cost of the Obamacare [law] to Papa John’s. We’re not supportive of Obamacare, like most businesses in our industry. But our business model and unit economics [are] about as ideal as you can get for a food company to absorb Obamacare…. We have a high ticket average with extremely high frequency of order counts – millions of pizzas per year. To give you an example, Peter, let’s say fuel goes up, which it does from time to time, and we have to raise delivery charges. We don’t like raising delivery charges. But the price of fuel is out of our control, as is Obamacare. So if Obamacare is, in fact, not repealed, we will find tactics to shallow out any Obamacare costs and core strategies to pass that cost onto the consumer in order to protect our shareholders’ best interest.

4. And as a “Forbes” article from earlier this week points out:

So how much would prices go up… if they were to fairly reflect the increased cost of doing business onset by Obamacare? Roughly 3.4 to 4.6 cents a pie.

5. This comes right after a promotion Papa John’s did where they gave away 2 million pizzas for free.

Angela Weiss / Getty Images

6. Schnatter is now considering cutting workers’ hours to pay for the increased costs of health care.

7. According to Alternet, Papa John’s currently insures only one in three of its employees.

About a third of Papa John’s employees are covered by the company’s health insurance plan, although Schnatter said he has always wanted 100 percent of them on the plan. The rising costs of health insurance, he said, have been a deterrent.

8. Over the last two weeks, Reddit has been responding with proposed boycotts and of course…

(click for bigger view)

15. Also, a user named Pepperoni Joe has been vandalizing the Papa John’s Facebook wall (NSFW language).

18. In an attempt to battle the backlash, a group called Rebooting America attempted a pro–Papa John’s social media campaign.

20. The hashtag #IStandWithPapaJohns was embraced by conservative Twitter users to combat Papa John’s backlash.

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33 Ways To Fill Your Life With Streusel

You know about streusel. It’s that magnificent crunchy and sweet topping that anoints coffee cake.

Get the recipe.

In its basic form, streusel is made by simply mixing together butter, sugar, and flour.

You can add lots of other things like spices, oats, chopped nuts, and even peanut butter, as in this recipe for Banana Bread with Peanut Butter Streusel pictured above.

It can go inside a dessert…

Above: Apricot-Filled Pumpkin Cake with Brown Butter Frosting. Recipe here.

But usually it is just sprinkled on top, where, when baked, streusel becomes a crunchy golden miracle.

AND there’s this perfect layer between the streusel and the cake that gets especially gooey and sugary.

It is the best. I like to call this The Layer Of Extra Delight.

Coffee cake, while extraordinary, isn’t the only treat that benefits from streusel’s magical transformations. Behold:

1. Pumpkin Cinnamon Streusel Pancakes

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2. Blueberry Muffin With Streusel Topping Mug Cake

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3. Baked French Toast with Peaches and Crumb Topping

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4. Biscoff Streusel Pumpkin Muffins

5. Date Quick Bread with Pecan Streusel

6. Whole Wheat Banana Cinnamon Rolls with Pecan Brown Butter Streusel

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9. Streusel-Topped Pumpkin Cheesecake Cupcakes

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10. Cranberry Cream Cheese Streusel Bars

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12. Caramel Apple Cheesecake Bars with Streusel Topping

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14. Bourbon Pumpkin Pie with Pecan Streusel

15. Deep-Dish Sour Cream–Apple Pie with Cardamom Streusel

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16. Blueberry Buckle with Streusel Crunch

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18. Ice Cream with Cinnamon Almond Pita Streusel

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19. Streusel-Roasted Plums with Vanilla Ice Cream


20. Peaches with Cardamom Streusel

21. Cinnamon Streusel Coffee Cake

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22. Raspberry Coffee Cake with Cinnamon Streusel Topping

23. Meyer Lemon Coffee Cake with Almond Streusel

24. Amaretto Cream Cheese Coffee Cake Recipe

25. Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel

Kiiiinda looks like a recipe from the 70s in a very good way. Or probably just like, the 90s. Get the recipe..

27. Melt-in-Your-Mouth Brown Butter Pumpkin Coffee Cake with Pecan Gingersnap Cookie Streusel

Get the recipe.

28. Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel (left) and Granola Topped Sweet Potatoes (right)


29. Pine Nut Streusel Skillet Cake

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