Back by popular demand! Another serving of the best dessert p*rn we could find for all those sweet toothed sugar addicts out there. Bon Appétit!
Edibles are a great way to consume weed, but making hash oil or butter can be a very time consuming task. Thankfully, Abdullah is here to show us all how to make the firecracker, an edible that’ll take only about 25 minutes of your time. For more visit VICE, bong appetit!
Gordon Ramsay may be best known for shouting at disheartened restaurant owners and participants in culinary competitions, but in this video, he’s on the other end of some verbal abuse. Ramsay embarks on a training mission with the United Kingdom’s Royal Marines, and he doesn’t get any special treatment for being a celebrity chef.
In Gordon Ramsay‘s latest video, he treats a wild boar as though the animal is a contestant on Hell’s Kitchen. That is to say, he hunts and butchers it and then eats it. The chef heads to Fort Benning in Georgia, the third largest military base in the country. The wild hogs there run a bit too wild, and destroy forests to the point that the commander general has put a bounty on their heads- $40 per hog.
As he drops his second book, Double Cup Love, and takes his global food show, Huang’s World, to TV with Viceland, Eddie Huang’s got plenty of swagger to spare—perhaps TOO much swagger. The Baohaus owner also issues his takes on the whitewashing of food media, discusses his relationship with Anthony Bourdain, and explains why Future should be in your top five. It’s a Hot Ones challenge for the ages…
This has to be the most relaxing cooking show on the planet, just the sounds of the forrest, and crackling fire and the sizzle of the food cooking. This burger looks goddamn mouthwatering! Full recipe here.
Matt Stonie is a goddamn miracle maker in the competitive eating world. He made these donuts disappear faster than David Blaine ever could. Try to watch this and no be tempted to go on a donut run!
You may hear a new question when you order a fast-food burger: “Would you like cloves of garlic with that?” McDonald’s is test-marketing “Gilroy Garlic Fries” at four South Bay locations as part of an experiment with regional flavours. Employees are making them to order, tossing fries with chopped garlic, olive oil, parmesan cheese, parsley and salt. The garlic is grown by Christopher Ranch, headquartered in Gilroy. The response from everyone has been extremely positive. Would you try them out?