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Adventures Food Challenges Food Waste Health Restaurants

Here’s What A 10-Year-Old McDonald’s Burger & Fries Looks Like

As the rest of the world experiences a plant-based revolution, Iceland was unknowingly 10 years ahead of the curve. In 2009, due to Iceland’s financial crisis, McDonald’s closed all locations within the country. Increased operational costs were cited as the reason. Anticipating a Mickey D-less Iceland, one curious citizen by the name of Hjortur Smarason decided to purchase the franchise’s final burger and fries in the country. 

Smarason heard rumors about McDonald’s immortal burgers and wanted to see if they were true. Apparently, and strangely enough, they never decompose. Fast forward and today marks 10 years since Smarason purchased Iceland’s last McDonald’s burger and fries. Since then, the only thing that has decomposed is the French fry box. The showcase of the meal’s durability attracts 400,000 daily visitors to an online live stream set up by Smarason. You can watch the burger in a glass cabinet located at Snotra House, a hostel in southern Iceland. It’s claimed that people from all over the world visit to see the burger yearly.

Once upon a time, I used to be able to mash three double cheeseburgers, McChickens and fries in one sitting. Those are great memories, but I couldn’t imagine eating those now. Learning about something like this should make you curious about what’s in your food. Is it even food? One thing is certain, this isn’t the only time someone has tested the shelf life of McDonald’s food. A 1996 experiment by Karen Hanrahan resulted in a 12 year blemish-less hamburger. There have also been a handful of other similar experiments. 

Nevertheless, despite Iceland’s McDonald’s-free nation, the franchise is still a global behemoth. Health awareness is growing and people are becoming more critical of what goes into their bodies. As this happens, massive franchises like McDonald’s are being held more accountable. Hopefully, experiments like this will not only give us a laugh, but also bring about much needed changes to the food industry.

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#foodbeast Cravings Food Challenges FOODBEAST Recipes SPONSORED

The Award Winning Korean Hot Chicken Recipe You Need In Your Repertoire

Some things are just too good not to share. Xinke Zhuang’s Korean inspired chicken biscuit is one of those things. 

The creation came to Zhuang as an entry for the Bibigo On-the-Go Culinary Challenge, a culinary competition hosted by Foodbeast and Korean food titan Bibigo in partnership with The Culinary Institute of America. The live streamed competition saw eight talented culinary students go head to head to create the most innovative, Korean-inspired, on-the-go dish using Bibigo products for $10K worth of scholarship prizes. The esteemed judging panel included Foodbeast’s own Geoff Kutnick (who also served as host), influencers Christine Yi and Emily Fedner, and representatives from both The Culinary Institute of America and Bibigo. 

Photo by Marc Kharrat 

At the end of the day, only one could be crowned the winner and Xinke Zhuang’s flavorful, craveable Go-Go Chicken Biscuits with Radish Kimchi Salsa swept the judges off their feet. Zhuang’s recipe provides a twist on the traditional biscuit sandwich with the savory addition of grilled chicken thighs marinated in Bibigo’s Gochujang Hot & Sweet Sauce, as well as a fresh, herbaceous salsa perfect to cut and complement the richness of the sandwich. 

Below is the award-winning recipe, sure to smack you square in the taste buds: 

Go-Go Chicken Biscuits with Radish Kimchi Salsa

Yield:  6 portions                           

Ingredients 

Roasted Chicken with Gochujang Sauce

6 Piece Boneless Chicken Thigh           

1 1/2 cup Bibigo Gochujang Hot & Sweet Sauce, divided

3/4 cup Honey, divided

1/4 cup Sesame Oil 

1 Sliced Pear, divided

1/2 Sliced Onion

1 Juiced Lemon, divided

2-3 Minced Garlic Cloves

1/4 Cup Butter

1/2 Cup Water

1/4 Cup Sugar

1/4 Sesame Seeds

Salt and Pepper, to taste

1 bag Arugula 

 

Hot Biscuits

1 Cup Bread Flour

1/2 Cup Cake Flour

1 Tbsp Baking Powder

4 Tbsp Sugar

1 1/2 Teaspoon Salt

3/4 Cup Cubed, Cold, Unsalted Butter

2 Large Eggs, divided

3/4 Cup of Buttermilk

1/4 Cup Milk

 

Mayo Lime Sauce 

1 Cup Bibigo Gochujang Mayo Sauce

1 Juiced Lime

Sugar, as needed 

 

Radish Kimchi Pear Salsa 

10 Cubes of Bibigo Radish Kimchi 

1 Diced Pear

1/2 Diced Red Onion

1 Diced Tomato

2 Diced Jalapeno 

1/2 Diced Cucumber 

1 Diced Bell Pepper

1/2 Bunch Chopped Cilantro

1 Juiced Lime

1 Juiced Lemon

2 tbsp Cumin

Salt and Pepper, to taste

Cayenne Pepper, to taste

Sugar, to taste 

 

Directions:

Roasted Chicken with Gochujang Sauce

  1. Preheat oven to 400 degrees Fahrenheit 
  2. Combine 1 cup of Bibigo Gochujang Hot & Sweet Sauce, 1/2 cup of honey, sesame oil, 1/2 sliced pear, sliced onions, 1/2 juiced lemon, chopped garlic cloves, and salt and pepper to create marinade for chicken.
  3. Trim chicken thighs to remove fat. Marinade in mixture and refrigerate for 15-20 minutes. 
  4. Roast the chicken thighs in oven, basting the chicken with the remaining marinade every 10 minutes until the meat is tender and the internal temperature reaches 165 degrees Fahrenheit. 
  5. In a saute pan, heat remaining 1/2 cup of Bibigo Gochujang Hot & Sweet Sauce, remaining 1/4 cup of honey, remaining 1/2 juiced lemon, remaining 1/2 sliced pear, butter, water, sugar, sesame seeds, and salt and pepper and reduce mixture by half to create a sauce. Keep warm for later use. 
  6. Slice chicken into large pieces.  

 

Hot Biscuits

  1. Preheat oven to 400 degrees Fahrenheit 
  2. Mix together all the dry ingredients in stand mixer on medium speed, add the cubed butter on low speed until combined. Then combine buttermilk and eggs.
  3. On a floured bench, roll the dough until 1/2 inch thick. Fold the dough into thirds and roll until 1 inch thick. Cut into 6 rounds and brush tops with egg wash. 
  4. Chill biscuits for 20 minutes.
  5. Bake for 15 minutes until golden brown.

 

Mayo Lime Sauce

  1. Mix Bibigo Gochujang Mayo Sauce, lime juice, and sugar to make sauce. Serve immediately or keep in refrigerator. 

 

Radish Kimchi Pear Salsa

  1. Combine all chopped ingredients, lime juice, and lemon juice.
  2. Season with salt, pepper, cumin, cayenne and sugar. 

 

Sandwich

  1. Cut the biscuit in half and spread the mayo lime sauce on the inside. 
  2. Drench chicken in the gochujang sauce. 
  3. Build sandwich by adding chicken onto the biscuit, fresh arugula, radish pear salsa, and additional mayo lime sauce. Enjoy! 

Photo by Gabriel Noguez

Zhuang’s delicious creation won her first-place bragging rights as well as $5K. Second and third place honors went to Young Bo Lee’s Kimchi Rice Quesadilla with Seaweed Chips and Michael Gottschau’s Dirty Water Buddha Dog, earning $3K and $2K respectively. The other illustrious entries included Abbey Miller’s ChiCone, Ben Yumkas’ Spice Kalbi Meatball Grinder, Donna Ko’s Bibigo Ssam Tacos, Jessica Nicholos’ Bibigo Salmon & Watermelon Gyro, and Silas Bonczyk’s Kimchi Cauliflower Tots with Gochujang Ranch.


Created in partnership with Bibigo. 

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#foodbeast Brand Cravings Food Challenges FOODBEAST Restaurants SPONSORED Twitch

You’ll Need To Lei Down After This Slater’s 50/50 x King’s Hawaiian’s Item Collaboration

When you think of Hawaiian food, the first items to come to mind are probably poke and musubi. But brace yourselves, mainlanders, because Slater’s 50/50 wants to add a burger to that list! In celebration of  Hawaiian Foods Week, the award-winning gastropub chain has partnered with the iconic KING’S HAWAIIAN to bring us the mac daddy of patties. Ladies and gentlemen, I give you the Big Island Feast

The burger, which serves a luau’s worth at 4 to 6 people, features a 2 ½ pound, signature 50/50 patty – named for its 50% ground beef, 50% ground bacon composition. It’s then topped with grilled pineapple, a full can of fried SPAM, cole slaw, four sunny side up eggs, and six slices of American cheese. 

Swaddled in a full KING’S HAWAIIAN Round Loaf and drizzled with teriyaki sauce, this meat behemoth is served tableside and cut as if it were a cake, like the glorious spectacle it is. As if that weren’t sufficient, it comes with a SPAM’s can worth of macaroni salad, just in case you have any room left in your stomach at all.

The result is a decadent, but well-balanced tribute to Hawaii’s unique food culture – a culinary lovechild born out of native Hawaiian cuisine blended with various cultural and ethnic influences from the island nation’s thriving immigrant population. 

If you’re not ready to devour this entire behemoth, you can order the smaller version of the burger called the “King’s Luau,” also served on King’s Hawaiian rolls.

The Big Island Feast is available through September at all Slater’s 50/50 locations, so assemble a team of fellow gluttons and indulge before it’s too late. 

Photos by Pete Pham


Created in partnership with King’s Hawaiian

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Celebrity Grub Food Challenges Restaurants Sweets Twitch Video

Competitive Eaters Will Attempt To Devour This 25-Pound Ice Cream Cone LIVE

Barton G, home of lavish desserts and going big beyond belief, just launched a new 25-pound, 4-foot-tall ice cream cone. Called the “Oops, I Dropped My Ice Cream Cone,” it is the epitome of size when it comes to ice cream treats.

Of course, being a dessert as tall as a toddler means that competitive eaters are itching to take a swing at conquering this behemoth. Since 25 pounds would test the limits of even the most voracious eaters, a few have decided to team up in an effort to take on Barton G’s newest mega dessert live.

Competitive eaters Raina Huang, Naader Reda (aka FreakEating), Kevin Ross, and Bear Claudillo will all join forces on the Foodbeast Challenger League to take on the massive ice cream cone. To finish, each will have to down over 6 pounds of ice cream, cake, graham cracker crumble, whipped cream, and phyllo dough cone, making this a tough bout, especially considering most of it is sugar.

For those interested, you can head to Foodbeast’s Twitch livestream at 12 PM EST on June 13, 2019 to see if these eaters can down the entire 25-pound dessert.

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#foodbeast Brand Cravings Fast Food Food Challenges FOODBEAST Restaurants SPONSORED

Halal Guys Adds Spicy LAMB To Their Menu For The First Time

The Halal Guys have been rapidly expanding across the globe, going from their famous street carts in New York to having over 90 locations worldwide. While they’re known for the chicken and beef gyro combo plates and sandwiches, the street food icon is adding spicy lamb to their lineup for the first time ever.

Spicy Lamb marks the first new protein to arrive on the Halal Guys menu. Made from the lamb shoulder, the meat is braised with an aromatic blend of Middle Eastern herbs and spices that also provide a spicy kick.

It’s not as fiery as the chain’s notoriously nuclear hot sauce, but the lamb still has plenty of punch when it comes to heat.

You can find the Spicy Lamb as an option for platters and sandwiches at all Halal Guys locations in the US and Canada for a limited time.

Photos by Pete Pham


Created in partnership with Halal Guys

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Celebrity Grub Food Challenges Twitch

Petite Competitive Eater Will Attempt To Eat Over 500 Shrimp For National Shrimp Day

With National Shrimp Day coming on May 10th, top-ranked female competitive eater Molly Schuyler is raising the stakes high on her latest challenge.

Fresh off of a 360-nugget eating feat on the Foodbeast Challenger League, Schuyler is going to attempt to eat at least 500 shrimp from San Pedro Fish Market. The viral seafood emporium regularly hosts a similar eating challenge, and the current world record there stands at 7 pounds, which Joey Chestnut downed in 2018.

If Schuyler makes it to 500 shrimp, she’ll easily blow by that record. Schuyler will be eating large shrimp, which total somewhere between 31-37 total per pound. At most, she’ll need to eat 260 shrimp to beat Chestnut’s record. Though it should be mentioned that Chestnut set his record in about 7 minutes and Schuyler won’t really be timed for hers. Perhaps she’ll attempt to surpass him in those first few minutes and take her time afterwards.

San Pedro’s isn’t the only shrimp challenge out there with a world record, as Chestnut has also eaten 18 pounds of shrimp cocktail in an astonishing 8 minutes. Although there’s no cocktail sauce here, if Schuyler takes out an astounding 667 shrimp, she can blow by that mark too.

Considering that those 350 nuggets were light work, seeing Schuyler go for either of these records should be a spectacle to be behold.

San Pedro Shrimp Tray Twitch Giveaway!

You can tune in to Foodbeast’s Twitch channel on May 10th at 3:00 PM PST to witness Schuyler’s record-breaking attempt. San Pedro will also be giving away a few of their world famous shrimp trays to Foodbeast Twitch followers. To win, all you have to do is enter in the embed above by following Foodbeast on Twitch.

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Celebrity Grub Food Challenges Twitch Video

Petite Competitive Eater Crushes 360 Chicken Nuggets In One Sitting

How many chicken nuggets could you crush in one sitting? For me, that number stands at 40 nuggets in a single go. (We don’t talk about that night.)

Competitive eater Molly Schuyler, though, just blew everyone else’s personal records out of the water. During a Twitch livestream of the Foodbeast Challenger League, the world’s top-ranked female eater cruised her way through 360 Burger King nuggets in a single sitting. That’s 11.5 pounds of fried chicken, or 15,300 calories, for those counting.

For context, the previous mark using the same chain’s nuggets we could find was set by Darron Eats on YouTube, who ate 300 in roughly 50 minutes. Schuyler ate 60 more than he did, finishing in 1 hour, 14 minutes, and 33 seconds.

Schuyler was honestly unfazed by the amount of nuggets, and probably could have eaten a lot more. The tougher obstacle was the texture of the nuggets, which got hard fast once they went cold. A combination of dunking them in water and drowning them in ketchup helped her grind through all 360 nuggets. Had they all stayed warm, it’s anybody’s guess as to how many more she could have taken down.

This wasn’t the only eating feat set on the Twitch livestream. During it, competitive eater “Killer” Dan Kennedy muscled his way through a whopping 54 Winchell’s Donuts, while Naader “FreakEating” Reda downed 100 Mother’s Cookies with a gallon of milk.

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#foodbeast Culture Feel Good Food Challenges FOODBEAST Hit-Or-Miss Humor Toasty

We Got Three FOODBEASTs Together For The Ultimate Junk Food Cooking Competition

In the spirit of the recent gridiron fervor, we here at Foodbeast decided to create some competition of our own all in the name of cooking and a blown mindstate. The willing advocates of both, who within our ranks stepped up as players in one aptly titled Gridiron Green Games, were myself, Elie Ayrouth, and Analiese Trimber. For particulars, this was going to be a Chopped-style cooking competition between the three of us, with the winner awarded rightful bragging rights and having the best reason to celebrate with a big fatty.

To help us in this journey to a culinary Kumite was blüm Dispensaries, who provided some of that loud from Korova called “Gelato,” known for its fruity, dessert-like aroma.

Now before we get right into the heat of the competition, let’s talk rules and other details.

Rules:

  • Contestants must finish a recipe of their choosing that incorporates all mandatory ingredients within the allotted time of 1 hour and 30 minutes — all while on an elevated plane.
  • The mandatory ingredients are: Eggs, popcorn, McDonald’s French fries, and OREOs.
  • Contestants’ dishes will be judged on a 10 point system based on: Completeness, Creativity, Secret Ingredients, Taste, Presentation.
  • Judging will consist of contestants scoring each other’s dishes, but not their own, and fellow Foodbeasts Evan Lancaster and Peter Pham.
  • The contestant with the most points total is the winner.

Contestants:

Analiese Trimber: The Bacon Princess, thinks Tom Brady is a bitch.

Dish: Stoner Breakfast Tacos with OREO mole sauce and handmade popcorn-infused corn tortillas.

 

Elie Ayrouth: Fearless and fierce in pushing the envelope, mastered the art of the one-eyed wink.

Dish: A trifecta of a meal that consists of Stoner Popcorn, a massive Big Mac Burrito and an OREO “Dunkaroos” dessert.



Reach Guinto: 
Fried chicken connoisseur, G-Eazy probably hates him.

Dish: Double-panko breaded Fried Chicken & Savory Potato Waffle w/ OREO Butter.

The following will be a time-stamped account of the events during the competition leading up to the announcement of the winner of Foodbeast’s Gridiron Green Games.

1:00pm — Evan begins rolling the fatty with the aid of the Otto by Banana Bros., an automatic joint roller, courtesy of blüm. It’s a nifty machine, really, fast-tracking rolling with ease and efficiency via a built-in grinder and apparatus that capably packs with Gelato flower.

1:20pm — After we all are done with setting up our designated cooking areas, the session begins. Elie is really hitting it extra hard. I hope he gets so blown that he won’t be able to finish his dish.

1:30pm — Let the Gridiron Green Games begin!

1:33pm — Elie, the tallest of the contestants: “I don’t understand how I get this little baby table and Analiese and Reach get tables that go up to their elbows. They’re playin’ me!”

1:40pm — At this point we’re all starting to appreciate the Gelato, which had its benefits and setbacks. Its benefits being a greater feeling of singular focus and drive. Setbacks coming in the form of me forgetting where I left my phone and searching for it for a solid two minutes.

1:50pm — Evan: “So far we know Analiese is incorporating chipotle pepper paste into what looks like a sauce of some sort, while Elie and Reach are both still cutting onions. Clearly, Annie is in the lead.”

1:51pm — I see Elie finishing up the chopping of his onions, then hear Evan warning anybody within earshot, “DO NOT TRY THIS AT HOME.”

2:00pm — We’re at the peak levels of determination. Evidenced by a sudden hush in the kitchen as the Gelato-induced laser focus hits all of us, putting us in an elevated work mode. Analiese’s re-worked her mole sauce after she asked for feedback from other fellow Foodbeast and on-set photographer, Peter Pham, and I. Elie’s ready to work the stove after forming his burger patties. I’ve just completed my OREO butter by running OREOs and coconut oil in the food processor for approximately three to four minutes (tbh it seemed like an hour).

2:15pm — I command Siri to set a timer for three minutes. The remedial machine somehow doesn’t understand this so I am forced to set the timer manually. Evan walks by: “Um, it looks like you’ve set your timer for four hours right there.” Well damn.

2:31pm — Evan: “About an hour in and I feel like Reach has got a really good groove going on, Analiese does, too. Elie, I dunno, I caught him dancing for a little bit, then he chopped an onion for like 20 minutes.” At this point we all decide to re-up on some floral inspiration.

2:35pm — I’m hit with a sudden forgetfulness that leads me to suddenly have a brain fart about how to correctly input and attach the receptacle of the food processor. Analiese tries to help me with that. No dice. Eventually I figure it out after having lost some dignity and start working on my potato waffle, which becomes an ordeal after forgetting to put some key ingredients in it and almost having to start that over. At this point Analiese and I feel like we’ve fallen behind. Elie, on the other hand, is feeling confident: “Thirty minutes is all I need, baby!”

2:43pm — Elie’s trio of dishes are starting to come together: the OREO Dunkaroos are done, Stoner Popcorn’s on deck, and he’s ready to start putting together his Big Mac Burrito. Analiese is impressing the room with her OREO mole sauce and made-from-scratch tortillas.

2:50pm — It’s a mad dash as everyone is trying to plate their dishes. Our blown selves were laser focused on the task at hand: Don’t run into each other and fuck up any dishes in the last moments. Did we incorporate every mandatory ingredient? Will we finish on time? Burning questions, like a cinder of lit flower, bore through our inner thoughts. Shit, that’s just me being stuck.

3:00pm — Done and done. I survey the scorched battlefield of what used to be a kitchen and nodded proudly. Analiese’s Stoner Breakfast Tacos were complete, presented immaculately on a marble cutting board. Pinterest would approve. Elie’s full spread was on glorious display, showcasing his deft touch with multi-tasking and prioritizing. And me? I’m just relieved to get everything on a plate. But hey, we did the damn thing.

But before we get into the results, here are the completed dishes:

Analiese’s Stoner Breakfast Tacos

Elie’s Stoner Popcorn, OREO “Dunkaroos,” and a Big Mac Burrito

Reach’s Double-Panko Breaded Fried Chicken & Savory Potato Waffle w/ OREO Butter

3:02pm — Elie: “I forgot an ingredient, but I’m hoping none of y’all notice!” Duly noted my guy.

3:10pm — After Pete’s finished taking photos of all the dishes, tasting begins. Knowing Elie’s missing something, I’m keen on finding it until I exclaim, “YOOO YOU FORGOT THE FRIES!”

3:25pm — Everyone’s turned in their scores for each dish and Evan begins to tally up the results. To celebrate our accomplishment, Analiese, Elie, and I all revisit the Gelato, which at this point has created a fixated state that’s just right, not too heady, with just the appropriate amount of creative juices unlocked within us.

3:40pm — What’s taking Evan so long? Is he disarming a bomb over there?

3:45pm — After what seemed like an eternity and a half, Evan reveals the results. Looks like the Gelato’s gotten to him, too. It’s a two-way tie for the winner, between me and Analiese. Elie caught that L for not including the McDonald’s French fries. But to be honest, I thought he had the tastiest item in that Big Mac Burrito. Flavor was straight up phenomenal and comforting. About the results, Analiese and I are feeling equal parts relief and shock. What are the odds? Yet, the total tally of scores seemed off to us. Following a meticulous survey of Evan’s math, it was determined that it all didn’t add up.

3:51pm — RECOUNT!

3:55pm — The new results, done with correct math, are revealed. Analiese and her Stoner Breakfast Tacos win! I knew it, though. Tortillas and mole made from scratch? Yeah I can’t compete with that.

WINNER: Analiese “The Bacon Princess” Trimber

But hey, shout out to our HIGH-ly focused selves, though. I mean, just look at these winners:

Photos: Peter Pham

Disclaimers:

  • These statements have not been evaluated by the Food and Drug Administration.
  • These products are not intended to diagnose, treat, cure, or prevent any disease.
  • The statements in this article are for informational and educational purposes only. This does not constitute an advertisement or offer to sell any marijuana or other cannabis-derived products. It is intended for persons over the age of 21.
  • Although Marijuana is recreationally legal in California and Nevada, you must be at least 21 years of age to buy, possess or consume cannabis products of any kind. It is illegal to sell or advertise cannabis-derived products to anyone under the age of 21 or in locations where persons under 21 are expected to be found.
  • Do not over consume any drug or controlled substance, even if it is legal to do so. Always use good judgment when consuming marijuana, and do so responsibly.
  • Marijuana can impair your judgment and the ability to operate kitchen appliances and other machinery. The events portrayed in this article occurred under the supervision of individuals not under the influence of any controlled substances. Do Not Try This At Home – You Might Hurt Yourself or Someone Else!

Created in partnership with Blüm