Top 10 Most Disgusting Candies Ever

Candy is normally a tasty little sweet treat designed to give pleasure to all. However, that is not always the case, as this list proves. For some unknown reason, some candy manufacturers have recently started producing the most disgusting candies you could image (they must be running out of ideas). Here is our list of the most disgusting candies you could ever eat.

Earwax

I don’t care how this candy tastes, who in their right mind would enjoy scraping ear wax out of a plastic ear for eating? The whole idea just makes me want to gag! It even comes with its own swab. How many kids are going to start digging in their ears after they run out candy I wonder? Smart.

Candyscabs

The gross factor in these candies is not their flavor, but the fact that they are designed to look like scabs – complete with plasters. I could possibly cope with that, but just imagine this scenario: Johnny and Jimmy are playing hide and seek. Jimmy hides in the bush that his dog Rover just recently pooped in. Jimmy inadvertently gets Rover’s poop on his hand and doesn’t realize it. They finish playing and mommy gives them some Candy Scabs to eat. Jimmy sticks it on his hand, pulls it off, and…. I think you get the picture. Dumb idea.

Dubbelzout

The first thing this Dutch candy has going against it is that it is licorice flavored. I know a lot of people like the taste of licorice, but a lot of people voted for George Bush too – it doesn’t make it right. The next problem here is that this is licorice made with an enormous amount of salt. That’s right – it is salt “candy”. Add to that the fact that it looks like something you would expect to find on the floor of an English nightclub, and you have the makings of one of the worst candies ever.

Hotlixcandy

Okay – it is sweet – I will give them that, but inside each of these tasty candies is a REAL LIFE scorpion. Yup – when you lick through the sugar coating, you get to chow down on scorpion guts. Whoever came up with this candy needs to be forced to eat some Dubbel Zout.

Gorillaboogers

We are really walking a thin line with this one – gorilla boogers are sweetened dried black beans (popular in Asian cooking). I was on holiday in korea once and had some of their sweet bean candy (they beat the beans to a pulp then shape it in to small bite sized pieces). It tasted like dirt. These boogers are made from the same beans. They taste like dirt too. Sweetened dirt. Enough said.

Antcandy

Like the scorpion candy above, this is basically a lump of melted sugar with a bunch of dead ants thrown in to it. Of all the things in the world that they could have thrown in to their candy, what the hell made them choose ants. How does this stuff get past the FDA?

Tastytuna

Tuna was invented by mother nature for hippy vegetarians and people trying to shed some fat – so how has it managed to find its way in to candy? The main ingredient in these little blobs of sugary disgustingness is tuna. After that comes a bunch of chemicals of unknown origin, and finally sugar. Seriously – who would eat fish flavored candy?

Crickettes

Just because Moses and the Jews ate locusts in the desert doesn’t mean anyone should do it now! These are real crickets sprinkled with a variety of flavors. I realize that chips (which they are similar to) are not usually labeled as candy, but they are so gross (and both are equally bad for you) that they deserve a spot here. Anyone that eats these things by choice deserves to be hit with a plague of boils.

Duriancandy

Durian fruit is a common fruit in Southeast Asia. To people unfamiliar to it, it usually evokes feelings of utter disgust. One food writer said: “its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock.” You are not even allowed to bring this stuff in to hospitals or hotels in South East Asia. In Singapore, they have signs that forbid you from taking it on the public transport system (see here). That is how disgusting it is. So, it makes a lot of sense to make candy out of it. Not. But there you have it – someone has done it. This one was nearly number 1 on the list, until we discovered BeanBoozled…

Beanboozled

BeanBoozled are jellybeans made by the company that brought us Gourmet JellyBeans. In a box of BeanBoozled we find 10 colors of beans and 20 flavors – every color has one tasty flavor, and a disgusting flavor – the idea is that you never know whether you are about to get a good one or a bad one. This makes it ideal for party games. So – why is this number one on the list? After you read the selection of “bad” flavors, you will understand: Skunk Spray, Moldy Cheese, Baby Wipes, Rotten Egg, Vomit, and more. And guess what? They really taste like their names. Next time you are watching a movie in the dark with friends, slip a few of these in to their bag of jellybeans for a great gag (literally).

Read more: http://listverse.com/2008/04/13/top-10-most-disgusting-candies-ever/

61 Photos Of Cronut™ Imposters That Look Delicious

First of all, this is hilarious:

But also, true. See below.

1. The cronut at Dolce Latte bakery in the Philippines

2. The “Donut Croissant” at Dunkin’ Donuts in the Philippines

3. The cronut at Wildflour bakery in the Philippines

4. The cronut at Le Coeur de France bakery in the Philippines

5. The Croissant Doughnut at Banderole bakery chain in Japan

6. Crodo at Da Paolo Gastronomia in Singapore

7. New York Pie Donuts at a Dunkin’ Donuts in South Korea

8. The cronuts at Swissbeck bakery in Hong Kong

9. The cronuts at Café Mozu at Lebua, a hotel in Bangkok

10. Cronuts from a Bali catering company

11. The Dossant at MoVida bakery in Melbourne, Australia

12. Zonuts at Adriano Zumbo Patissier in Sydney, Australia

13. Cronuts at Jenny’s Bakery in Adelaide, Australia

14. Crodough at The Rinkoff in London

15. Cronuts at The Cake Shop in Woodbridge, England

16. Croissnut at Maritime Pasty Company in Halifax, Canada

 

17. The Crookie at Toronto’s Clafouti Patisserie et Cafe

18. Pillsbury’s Salted Caramel Crescent Doughnuts

19. Cronuts by BuzzFeed/Food52

We published a DIY recipe.

20. The Doughssants at Cake Hag bakery in Atlanta

21. The Broadmoor Donut in Colorado Springs, Colo.

22. The Doissant at Chocolate Crust in Washington, D.C.

23. Doughssants at Spudnuts in Los Angeles

24. Crullant at Semi Sweet Bakery in Los Angeles

25. Dossants at Circle City Sweets in Indianapolis, Indiana

26. Cronots made by pastry chef Roxana Jullapat of Cooks County in L.A.

27. “Squats” at Le Petit Bakery in Fort Greene, Brooklyn

28. Cronuts at Chicago bakery Glazed and Infused

 

29. Doughssants at Chicago’s West Town Bakery

30. Crognets at Chicago bakery La Boulangerie

31. Kronut at Chicago’s Alliance bakery

32. DKronuts at DK’s in Los Angeles

 

33. Cronuts at Pastisseria Lleonart in Sant Celoni, Spain

34. Croughnuts at Savor catering in Newport, Kentucky

35. Doughsants at The Sweetest Things, Mount Adams, Cincinnati.

36. Doughsants at Holtman’s Donuts, Loveland, Ohio

37. The Sconut at The Cheese Emporium & Cafe by Bruce & Son in Greenport, New York

<a target="_blank" href="https://www.facebook.com/photo.php?fbid=600151956675221&l=88f99110c

Read more: http://buzzfeed.com/emofly/59-photos-of-cronut-imposters

Denny’s To Launch ‘Hobbit’-Inspired Menu

Beginning Nov. 6 through early January, Denny’s will roll out a Hobbit-inspired menu featuring such mysteries as “Hobbit Hole Breakfast,” “Frodo’s Pot Roast Skillet,” “Gandalf’s Gobble Melt” and the “Build Your Own Hobbit Slam,” which includes a helping of Shire Sausage — presumably just regular sausage, but who knows?

Why Denny’s? The chain told AdAge hobbits are all about comfort food — they eat two breakfasts, after all — so Denny’s was an obvious fit.

Here’s a preview of the menu, which you can start enjoying ahead of The Hobbit’s release on December 14:

Read more: http://buzzfeed.com/mattbellassai/dennys-to-launch-weird-hobbit-inspired-menu-6z51

39 Delicious Things To Do With Rosemary

You know how you buy a little bunch of rosemary to use in ONE recipe and then it languishes in your fridge for days, and then weeks, and then it turns brown, and then it turns black, and then it starts sobbing quietly to itself at night and you have to throw it out?

NEVER AGAIN. Whenever you’ve got a rosemary surplus on your hands, just turn to one of these recipes to get it out of your crisper drawer and into your stomach ASAP.

1. Use extra rosemary sprigs to make flavored olive oil.

Great for dressings, drizzlings, and gifting. Instructions here.

2. Mix it into softened butter and spread on your dinner bread.

Lucky bread. This recipe for DIY butter from scratch (it’s actually not that hard?) suggests adding rosemary, garlic, and pepper flakes.

3. Or mix it with Greek yogurt for a creamy sandwich spread.

Better for you and more interesting than mayo. Recipe here.

4. Add it to the marinade when you cook chicken.

Oven-frying is a non-splattery way to get delicious crispy chicken. Get this recipe here.

6. Rosemary also knows how to get down with a good steak.

Garlic Rosemary Steak.

7. It does great things for most roasted veggies.

Lemon Rosemary Vegetable Stack With Lentils.

8. (Or fruits!)

If you have peaches that aren’t quite perfectly ripe and juicy, a little spin in the oven with rosemary and brown sugar is a great way to spruce them up. Recipe here.

10. Or potatoes. Potatoes love rosemary.

Recipe Crispy Baked Rosemary Garlic Fries.

12. Especially in a threesome with kale.

Recipe here.

13. It’s an excellent, sturdy herb for encrusting, either on vegetables…

Rosemary And Parmesan Crusted Asparagus.

15. Rosemary twigs are generally superior to toothpicks, and should be applied in similar roles where possible.

Prosciutto Figs With Goat Cheese And Rosemary.

17. Rosemary is on BFF terms with cheese in basically any format.

Savory Parmesan Bread Pudding With Bacon, Kale, And Rosemary.

18. As demonstrated in these Parmesan cheese straws.

Recipe here.

19. And this goat cheese mac ‘n’ cheese.

We’re usually all for classic mac, but a twist every now and then can help keep the romance alive. Recipe here.

20. And these parm and prosciutto (!) crackers.

Recipe here .

21. And this figgy ricotta sandwich.

Toast bread, spread ricotta, drizzle honey, sprinkle rosemary, arrange fig slices. A+, good job.

22. Try throwing rosemary into almost any soup/stew/thing you eat for dinner.

Spicy Shrimp Scampi With Rosemary Cannellini Beans

23. It can make chickpeas and elbows taste downright exotic.

Chickpea And Rosemary Soup

24. And make whatever’s-in-the-pantry pasta seem totally planned out.

Crispy breadcrumbs are a pasta’s best friend. Recipe here.

25. It’s an herb that will play nice in lots of baked goods, both savory…

Rosemary And Onion Focaccia.

27. It even knows how to behave itself at breakfast.

Orange, Walnut And Rosemary Muffins.

29. Rosemary and butter get along well in lots of pastries, like this tart crust.

Plums shown here, but you could try this crust with lots other fruit fillings, too — peaches or pears would be great. Recipe here.

30. It’s super easy to throw some in when you mix a crisp or crumble topping.

This apple-cranberry crisp is gluten-free, but feel free to use all-purpose flour if you prefer.

31. Add it to basically any lemon dessert and wow people with your herbal innovation.

Just chop up a little rosemary and add when you add the lemon zest. Recipe for these lemon bars here.

32. You can even use rosemary as an ice cream mix-in.

Salted Caramel Ice Cream With Pistachio And Rosemary

(SOMEONE GET THIS IN MY MOUTH, STAT.)

33. Or infuse gelato with it from the ground up.

Greek yogurt makes this tangy and creamy and (slightly) better for you than regular ice cream. Recipe here.

34. You can infuse simple syrup with rosemary and add it to all kinds of drinks.

Here’s how.

35. Such as rosemary lemonade…

36. …a boozy rosemary-lemon sparkler…

With Prosecco AND vodka, because that’s how rosemary rolls. Recipe here.

How To Make Adorable Easter Egg Cakes

1. Just look at these unreasonably cute Easter egg cakes.

Emily Fleischaker

Tiny cakes! Baked in egg shells! As if they were born that way! Ack, so cute.

Okay, so, it’s your lucky day, because we’re about to show you how to make them in three equally darling varieties: brownie, yellow cake, and pancake (perfect for dunking in syrup at Easter brunch).

2. Here’s how they came into the world:

3. How to Prepare the Egg Shells

WHAT YOU’LL NEED
12 brown eggs
a thumbtack or pin
a wooden spoon (or something to help coax the egg out of the shell)
two containers, one small one large, to hold the egg yolks and whites
a large container to hold all the empty egg shells
one tablespoon salt
vegetable oil
a muffin tin
aluminum foil

PREPARATION

1. Place the egg on a paper towel. With the tack, puncture the top of the egg and swirl the tack around to loosen the hole. Carefully chip bits of the egg shell away with the tack and your fingers until a small hole forms. The smaller the hole the better — aim for 1/4” to 1/2” in — but you want to make sure that the yolk is able to come out and you can fill the shell with the batter.

2. Before you turn the punctured eggs upside down to empty out their yolks and whites into a container, take note of the number of eggs needed for your batter recipe (cake, brownie, or pancake). You’ll want to drain that many eggs into a separate container so you can use them for the batter.

3. To drain the eggs, puncture the yolk so that it easily comes out of the shell, then use the back of a wooden spoon to coax the liquid out, like you might have to with a ketchup bottle. If there are any rough edges on the egg shells, get rid of them carefully with your fingers.

3. Rinse the eggs shells three times each until water runs clear out of them. Prepare a cold salt water bath for the shells and completely submerge. Leave for 30 minutes and then rinse the shells again with cold water.

4. Coat the inside of the shell with oil. Wipe off any oil that gets on the outside of the shell.

5. Use aluminum foil to create nests inside the muffin tin. Place the egg shells upright in the muffin tin and make sure they are secure.

4. Yellow Cake In Eggs

Emily Fleischaker

Inspired by Delicious Days

makes enough to fill two dozen egg shells

INGREDIENTS
Duncan Hines classic yellow cake mix*, prepared according to package directions, which call for:
3 large eggs
1 cup water
1/3 cup vegetable oil

fruit jam, frosting, or whipped cream for dipping

*We tried various yellow cake mix brands and all of them worked; these are the least fussy and easiest to make of the three cake egg recipes here. We preferred the flavor of Duncan Hines.

PREPARATION
1. Preheat the oven to 350°F.

2. Create small foil cups and place inside a muffin tin to hold the empty egg shells upright, then put the shells in the muffin tin.

3. Stir pancake batter ingredients together with a wooden spoon until combined.

4. Put a large Ziploc bag into a bowl or, even better, a liquid measuring cup if you have it then pour batter into the bag. Seal the bag. Then, with scissors, cut off a tiny piece of one corner of the Ziploc bag and using that hole to squeeze the cake batter into the prepared egg shells — like a piping bag — until they are 2/3 full.

5. Bake for 12-14 minutes, until a toothpick inserted in the center of the cake comes out clean. It’s ok if the batter comes out of the hole as they bake. Let cool for 1 hour before scraping off the excess batter with a paring knife, and cracking the eggs.

6. Brownies In Eggs

Emily Fleischaker

makes enough to fill two dozen egg shells

INGREDIENTS
Betty Crocker fudge brownie mix*, prepared according to package directions, which call for:
1/4 cup water
2/3 cup vegetable oil
2 eggs

*We tried many other brands of brownie mix, and this worked the best. Ghirardelli also works, but is less easy to find.

PREPARATION
1. Preheat the oven to 350°F.

2. Create small foil cups and place inside a muffin tin to hold the empty egg shells upright, then put the shells in the muffin tin.

3. Stir pancake batter ingredients together with a wooden spoon until combined.

4. Put a large Ziploc bag into a bowl or, even better, a liquid measuring cup if you have it then pour batter into the bag. Seal the bag. Then, with scissors, cut off a tiny piece of one corner of the Ziploc bag and using that hole to squeeze the cake batter into the prepared egg shells — like a piping bag — until they are 1/2 full.

5. Bake for 25 minutes, until a toothpick inserted in the center of the cake comes out clean. It’s ok if the batter comes out of the hole as they bake. Let cool for 1 hour before scraping off the excess batter with a paring knife, and cracking the eggs.

8. Pancakes In Eggs

Emily Fleischaker

makes enough to fill two dozen egg shells

INGREDIENTS
2 cups Bisquick mix* prepared according to package directions for pancakes, which call for:
1 cup milk
2 eggs

plus maple syrup, for dipping

*We tested other brands of pancake mix, but none of them worked.

PREPARATION
1. Preheat the oven to 400°F.

2. Create small foil cups and place inside a muffin tin to hold the empty egg shells upright, then put the shells in the muffin tin.

3. Stir pancake batter ingredients together with a wooden spoon until combined.

4. Put a large Ziploc bag into a bowl or, even better, a liquid measuring cup if you have it then pour batter into the bag. Seal the bag. Then, with scissors, cut off a tiny piece of one corner of the Ziploc bag and use that hole to squeeze the cake batter into the prepared egg shells — like a piping bag — until they are 3/4 full.

5. Bake for 15 minutes, until a toothpick inserted in the center of the cake comes out clean. It’s okay if the batter comes out of the hole as they bake. Let cool for 1 hour before scraping off the excess batter and cracking the eggs.

Emily Fleischaker

Read more: http://buzzfeed.com/emofly/how-to-make-cakes-in-egg-shells-for-easter

17 Terrible Things About Coffee Shops

1. The iced coffee costs ONE HUNDRED more dollars than hot coffee. Literally one hundred dollars more. Why?

2. The grimace on the face of your barista when you ask if they have flavored syrups.

3. If you DO find extras to add, like soy milk or whipped cream, you’re up to like $9 in no time.

4. And no Sweet’N Low or Equal? WHY? You’re too good for Sweet’N Low???

5. The moral superiority of those who insist on pour-over coffee.

(And it’s not even ever that hot?)

6. The nearly day-long wait. For the “craft.”

7. The time it takes to prepare any of the offered sandwiches, and how annoyed your barista is at you for ordering it. Though it is on the menu.

8. The way your hair smells after you leave. Like smoky bean death.

9. The passive-aggressive Luddite signs.

All right. We can decide who to talk to.

10. On the other hand, the clientele.

OK buddy. Calm down.

11. In general, the die-hard loyalty these places inspire. Over a drink.

COFFEE IS LIFE.

12. The staffs of mean, hungover 23-year-olds.

“Omg, I’m so hungover.” “No, no. Dude. I am so hungover. You don’t even know.”

13. The outlandish prices.

I should not be able to round my coffee total up to $10!!!

14. The oppressively boring art music.

I want to diiiiiiiiie.

15. The stupid, stupid furniture.

This feels like a punishment. Do you want me … to leave.

16. Coffee art: takes so long, gone in one sip.

Save it for the canvas, Monet.

17. The general decline of intellectual discourse in café culture since the end of Weimar Germany in the 1930s.

Haha, jk.

Read more: http://buzzfeed.com/katieheaney/17-terrible-things-about-coffee-shops

How To Make Cranberry Applesauce For Thanksgivukkah

2. You will need:

Manischewitz wine, granulated sugar, apples, fresh or frozen cranberries, cinnamon, and nutmeg. (Full recipe at the bottom of this post.)

3. In a medium sauce pot, combine all ingredients except apples.

4. Bring mixture to a boil over high heat.

5. Reduce the heat to low and let things simmer, uncovered.

6. After 20 minutes, the sauce should look like this:

7. Meanwhile, peel the apples and cut them into approximately 1/2-inch chunks.

Don’t cut the apples too far ahead of time or they’ll turn brown and smushy.

8. Add the apples to the cranberry mixture.

9. Cover, and cook over low heat for another 20 minutes.

10. Remove the cover after 20 minutes and stir. Apples should be mushy, and sauce should look like this:

12. CRANBERRY APPLESAUCE

Serves 10-12

INGREDIENTS
2 cups fresh or frozen cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup sugar
1/2 cup Manischewitz Concord Grape wine
4 large Granny Smith apples

PREPARATION
In a medium sauce pot, combine cranberries, spices, sugar, and Manischewitz. Bring mixture to a boil, then reduce heat and simmer 20 minutes. Peel and core apples, then cut them into large chunks (approximately 1/2-inch cubes), and add to the cranberry mixture. Cover sauce and continue to simmer for 20 minutes, stirring occasionally. If sauce begins to stick, add water.

Remove from heat and cool to room temperature before serving.

14. See BuzzFeed’s complete Thanksgivukkah menu here.

Photos by Macey J. Foronda

Styling by John Gara

15. Planning on cooking this recipe, or another one from our Thanksgivukkah menu?

That’s awesome! Take a picture of your finished dish, post it to Instagram, and tag it #Thanksgivukkah. The BuzzFeed food editors want to know how things turn out in your home kitchen. And, who knows? Maybe your photo will end up in a BuzzFeed post!

Read more: http://buzzfeed.com/christinebyrne/cranberry-applesauce

Why You Should Never Hit On A Bartender

1. Bartenders are paid to be nice to you.

Susan Matthews

Don’t be this grammar-less guy.

This is the inherent conflict in most bartender-patron relationships. Not only is it my general job description to be nice, but you, the patron, determine how much I get paid — via tips (hourly wages for bartending are literally next to nothing). Of course a bartender should be tipped for a job well-done, but I want to be rated on the basis of “she promptly and pleasantly got me my drinks,” not “she laughed at my annoying jokes and smiled coyly.” When I’m nice to you, I’m doing it because that’s my job, not because I want to sleep with you.

Yes, a bartender should always be pleasant, remembering regular customers and chatting when it’s not busy — this is the mark of a great bar atmosphere. I used to work a pretty boring day shift at my bar, so I often made casual conversation with anyone spending their Wednesday afternoon drinking. This got me in trouble in terms of guys asking me out, because the additional attention made them think we had a special connection.

In case you’re not sure how desperate you look, the note above was left for me by a firefighter at least twice my age.

2. Remember the drunkenness graph:

Susan Matthews

SCIENCE.

Yes, bartenders occasionally drink while we’re on the clock. But nowhere near as much as the people we’re serving. I probably didn’t rip shots before arriving, like you did. And unless I own the bar or am one of the dancing girls in knee socks at McFadden’s, my bosses likely don’t encourage blatant drunkenness on the job (I mean, come on, does yours?).

So pause for a second and consider how you sound to a sober person. Answer: drunk. Check yourself.

3. A bartender is basically a caged animal.

Leave me alone.

Seriously, being asked out when you’re behind the bar can be described as nothing but The Worst.

Scenario A: I like you. Great. I still have to serve you drinks or the bill, the tip has suddenly become way more awkward, and in general, I’ve violated the “don’t date customers” rule.

Scenario B: I don’t like you. I’m left stuttering about how I have a boyfriend (if I don’t, I’ll lie) or I’m not allowed to date customers. Then I’m stuck awkwardly giving you beers while avoiding eye contact and trying to appear casual while reading AM New York in the corner of the bar or hand-drying dishes for the rest of my shift. Note to the world: I never actually want to be reading AM New York, and dishes dry themselves. I’m avoiding you by trying to appear busy at a job where the only task that can keep me busy is human interaction.

If you’re ever a bystander in a bar and see this happening, the best thing you can do is what one wonderful woman did for me: Loudly comment on how tactless it is to ask someone out when they’re stuck at their job. Use the phrase “CAGED ANIMAL” to make the offender feel extra pathetic.

4. It’s just not going to work.

Unless we magically fall in love and get married (not likely), the best that could happen is we’re going to go on a few dates, maybe hook up, and realize it doesn’t work. Then I lose a customer and you lose your favorite bar. It’s just not a good road to go down.

5. If you MUST make a move, get the timing right.

If you truly think a bartender is the only person in the world you will ever be happy with, at least wait until she’s off her shift and ask to buy her a drink. See how the conversation goes when you’re both safely on the same side of the bar.

But hey, we can still be friends! Here’s a little free advice for how to get on a bartender’s good side:

Don’t order annoying drinks.

Yes, I know how to make normal, non-vile drinks like a Manhattan or a cosmopolitan. But if you’re ordering a drink that includes flavored liquor, or has more than one kind of juice plus grenadine, first, don’t, because you’re asking for a hangover. If you must, be prepared to tell me what’s in it.

Also, it’s not cute to ask a bartender to “invent” a drink for you unless it’s a really slow night or you actually know her.

This is a real thing. A lot of bars are instructed to make between 10–25% of the drinks free (so yes, we do know they’re overpriced), so it can pay off to stick with one bar in a night rather than hop around. I gave buybacks to loyal customers for every fourth drink they ordered, and for every fifth to someone I didn’t know.

Read more: http://buzzfeed.com/susanematthews/5-reasons-you-shouldnt-hit-on-a-bartender

You Will Not See A Stranger Cheese Commercial

Video available at: http://vimeo.com/51368444.

The new spot is for the Centre National Interprofessionnel de l’Économie Laitière (National Interprofessional Center of Dairy Economics). And, well—that woman got spit into the Seine by a cheese monster. What else is there to say?

Ad agency: EURO RSCG.
Director: Ruairi Robinson

Read more: http://buzzfeed.com/copyranter/you-will-not-see-a-stranger-cheese-commercial

9 Ridiculously Expensive Celebrity Wedding Registry Gifts

1. A $7,850 Baccarat vase for Kim Kardashian and Kris Humphries.

 

You know what’s crazier? That Baccarat Cosmos Extra Large Vase cost someone a very reasonable $109 for each day the couple was married. Total bargain.

2. A $270 Tiffany’s serving fork for Ivanka Trump and Jared Kushner.

Brian Marcus / Fred Marcus Photography via Getty

 

They were like “Hey guests, fork it over.” (Had to, sorry.)

3. Four $4,000 Tiffany’s Soup Tureens for Liza Minnelli and David Gest.

 

Over the top, even for Liza.

4. Fourteen £240 ($400) crystal ashtrays for Kate Moss and Jamie Hince.

 

At a Moss/Hince dinner party, the ashtray goes right between the cake fork and the wineglass.

5. $100 Tiffany cocktail stirrers for Eva Longoria and Tony Parker.

*not exact item

tiffany.com

 

$100 PER STIRRER? So how many of those does it take to forget your husband is a lying, cheating, you-know-what?

6. A $500 set of Tiffany’s Salt and Pepper Shakers for Speidi.

 

You might think, “Do Heidi Montag and Spencer Pratt really need sterling silver salt and pepper shakers?!” But I say look at the bright side: At least something in this relationship is real.

7. A $500 platter with a gold edge for NeNe and Greg Leakes.

 

What do you expect her to do? Use silver?

8. A $2800 knife set for Kristin Cavallari and Jay Cutler.

 

It takes a good knife to stab your best friends in the back.

9. A $10,400 Tiffany’s tray for Star Jones and Al Reynolds.

 

Because divorce is a dish best served three-and-a-half years later on a tray that costs more than some cars.

A towel warmer for Kendra Wilkinson and Hank Baskett.

 

At only $59.99, the price tag isn’t the surprising part. It’s more that these two need help heating anything up… Bow chicka wow wow.

Read more: http://buzzfeed.com/deenashanker/seriously-ridiculous-celebrity-wedding-registry-gifts