Art Hit-Or-Miss Video

Filmmakers Create Stunning Stop Motion LEGO Breakfast Video

Filmmakers Brick Bros. Production love making LEGO films, but after seeing their latest project, it seems like they might love LEGO breakfast even more.

“LEGO In Real Life,” is a fascinating stop motion video posted to YouTube by Brick Bros. Productions, who turned thousands of LEGO blocks into food. But, this run-of-the-mill breakfast almost looks better than the real thing.

There’s something special about watching a slice of translucent LEGO butter fade and sizzle in stop motion. It’s visually stunning, but the familiar sounds of breakfast provide a soothing ASMR aspect to this video.

However, it’s not as easy as it looks. It took three days of filming and 1,500 photos, to create this video, according to Brick Bros.’s YouTube page.

The filmmakers also uploaded a behind the scenes video to show how this LEGO breakfast stop-motion masterpiece came to life.

Now, with more than 4 million views on YouTube this Brickfilm is clearly sitting on top of the food pyramid.

There’s only one question: What’s for lunch, Brick Bros.?

Grocery News Now Trending Video

Every Egg In This Carton From Trader Joe’s Contained Two Yolks And We’re Freaking Out

What in the world is Trader Joe’s feeding the chickens they get their eggs from?

YouTube user Mark J uploaded a shocking video showing that every single egg in a carton of twelve he bought from Trader Joe’s contained TWO yolks inside. The video shows five of them being cracked in a row that contained the duo of yolks, and the other seven had been cracked the night before and all also contained double yolks.

To put that into perspective, the probability of just one double-yolked egg appearing in a carton is about one in 1000. If this were a truly coincidental event, as the video portrays it to be, the likeliness of every egg in a carton being double-yolked is the same as winning the Powerball lottery FOUR times.

That all being said, there is some evidence that this could have just been a mistake in packaging. While Mark J did buy a carton of regularly marked eggs from Trader Joe’s, their supplier for these particular eggs, Sauder, does produce full cartons of double-yolked eggs that they label and sell as such. The probability of this happening is still rare, but its more likely that a labeling error was the true cause.

Regardless of whether that was the case or not, though, one thing’s for sure: Mark J is one lucky dude.

#foodbeast Brand Cravings Features FOODBEAST Hit-Or-Miss Recipes SPONSORED Video

This Breakfast Ramen Will Become Your Most Important Meal Of The Day

For the ramen-obsessed, breakfast can be tricky. Do you break social norms and eat your precious noods for breakfast? Or follow along the straight-and-narrow and opt for bacon and eggs? 

To help eliminate the quandary of what to eat for the most important meal of the day, we enlisted the Canadian King of Breakfast, Josh Elkin, to create a recipe for Tabañero Breakfast Ramen that’s sure to make anyone happy.

Yep, you read that correctly. Breakfast. Ramen. Elkin’s latest creation is one of the many original recipes found in the Tabañero Hot Sauce x FOODBEAST recipe cookbook, Tabasutra. This series plays with the concept of Kama Sutra to enhance the cooking process by creating exotic bottle gripping positions – and Josh Elkin’s here to show you his Dutch Hammer.

With chopped bacon, soft boiled eggs, breakfast sausage meatballs, and a cheesy chicken stock broth with Tabañero Original Hot Sauce, Elkin’s recipe takes on the form of a classic American breakfast, all while transcending cultural boundaries into a soothing, yet spicy symphony of flavors.

There’s no doubt this is one of the craziest ramen recipes ever created, but it would only be fitting for the former Epic Meal Time host to help bring this inventive dish to life.

With more than 82K followers on Instagram, Elkin has dropped hot bars about his love for all things breakfast in YouTube rap videos , so it’s easy to see why his recipe for Tabañero x FOODBEAST Breakfast Ramen was chosen to turn up the heat.

Here’s the recipe. Don’t forget the Dutch Hammer!


2 eggs

6 strips cooked bacon, chopped

2 breakfast sausage links

2 packs ramen noodles, without the seasoning

2 green onions, chopped

2 tbsp salted butter

2 tbsp flour

2 shallots, diced

2 cloves of garlic, minced

2 tbsp Tabañero hot sauce

1 ½ c chicken stock

1 ½ c milk

2 c shredded cheddar cheese


Step 1

Melt butter in a medium high saucepan or pot. Cook diced shallots until they are soft and translucent. Add garlic and cook for another minute.

Step 2

Add flour and stir until slightly browned. Add chicken stock, milk and stir until there are no more flour clumps. Simmer for about 15 minutes.

Step 3

Add cheese in sections while stirring. Add hot sauce when all cheese has been incorporated and melted into broth. Season with salt and pepper, to taste.

5 minute egg

Step 4

Bring a pot of water to a boil. Add eggs and boil for exactly 5 minutes. Take them out and de-shell. Set aside.

Step 5

Cook noodles, making sure not to overcook. Set aside.

Step 6

Using the breakfast sausage, make 4 small meatballs. Fry on a pan until they are browned on all sides. Set aside.

Step 7

Assemble the bowl. Add noodles to the center. Pour in broth. Add green onions, half of the chopped bacon, half of the sausage meatballs, and 1 egg. Enjoy.

Photos by Peter Pham

Created in partnership with Tabañero

Culture Hit-Or-Miss Opinion

The Best Ways To Cook Eggs, Ranked

Eggs are one of the core pillars of breakfast. You can walk into any fast food spot, greasy spoon diner, or fancy breakfast place, request eggs of some kind, and get it cooked the way you want. Several people have one specific way they like their eggs for breakfast. For example, our managing editor, Reach Guinto, likes his eggs sunny side up and extra crispy, while Ian McKellan prefers soft scrambled.

However, there are ways to cook eggs that simply trump the others because of creaminess, texture, presentation, and the comfort that they bring compared to other methods. From the classic scrambled to the trendy poached egg, we’re looking at a bunch of different ways to prep eggs to deduce which is the best.

To clarify a few things heading into this list: any egg-cooking techniques involving a single part of the egg won’t be on this list (ie. hollandaise, egg whites, or meringues). Additionally, you won’t see Scotch eggs, frittatas, omelettes, or any style that involves mixing in multiple ingredients. This list is solely focusing on the sexiness of the individual egg and what method brings that out the best.

10. Hard-Boiled

Let’s be real, there’s no true appeal to any way to make these eggs sexier. They’re just bland, kinda boring, and don’t have any real creaminess to them. They’re just a tasteless way to add protein to chopped salads and sandwiches that deserve a lot better than this simplistic approach to consuming eggs. Sure, you can try to make them creamier by cooking them for a shorter amount of time, but then you’re just invading the territory of crappy and overcooked soft-boiled eggs. We’ll pass on that.

9. Hard Scrambled

This is the most common way people order their eggs, which is a crying shame to the beauty that is the liquid chicken. Hard scrambled eggs, like hard-boiled eggs, just don’t have any flavor unless you douse it in butter and salt, and then it just tastes like butter and salt. The texture is often rubbery and not pleasant, making me question why someone would want to have their eggs this way when there’s so many better options out there.

8. Deviled

Spicy Deviled Eggs🥚

A post shared by gourmetcrazy (@gourmetcrazy) on

This is basically just a super-extra knockoff of hard-boiled eggs where you break the egg open, scoop out the yolk, mash it all up, then pipe it back in to make it look cool. You’re guaranteed to find these at some party on an inviting tray of lettuce, and that’s exactly where I’d leave them. The extra creaminess of the mashed yolk helps a little, but other than that, your palate feels completely let down when you bite into one of these horrendous hors d’oeuvres.

7. Cloud Eggs

🍳☁️🍞 #EggInACloud #EggCloud #CloudEgg #CloudEggs #CloudToast

A post shared by Kristi Farinelli (@kristifarinelli) on

This newer, trendy method of cooking eggs is in the upper echelons of “extra.” You’re deconstructing the egg before cooking, whipping up a meringue, parbaking, sticking the yolk back on top, then fully cooking the whole thing? Sure, it looks great for your Instagram feeds, but would you ever actually cook it that way for any other purpose?

6. Basted

#loadedhashbrowns #bastedeggs Division St. Diner, you own my heart #Arlington

A post shared by Shannon (@shantastic8685) on

Okay, now we’re starting to move into the good methods of making eggs. This is a simple fried egg method where you just add a little hit of steam to help cook everything and create a fluffier texture. You get a runny yolk and some smooth, fluffy whites as a result. That’s all you need to enjoy a basic but well-done egg experience.

5. Soft-boiled

Dzień dobry #instafriends 🙂 za oknem piękne słoneczko, aż uśmiech sam pojawia się na buzi 🙂 na śniadanie dawno nie jedzone jajka na miękko #pychotka Dziś 10 dzień #beznabiału i zaczynam widzieć różnicę, szczególnie rano gdy wstaję, brzuch nie jest już taki wzdęty. Z jednej strony mnie to bardzo cieszy, z drugiej martwi, bo to oznacza, że trzeba będzie z niego zrezygnować na dłużej 😭pytanie mam do osób, które nie jedzą nabiału, czy zdarza się Wam od czasu do czasu zjeść coś z produktem nabiałowych (lody, pizza z serem, jakieś ciasto itp)? #śniadanie #jajkanamiękko #jaja #kanapki #kawa #idealnie #smacznesniadanie #zdrowo #dieta #odchudzanie #gubimykilogramy #formanalatanienalato #breakfast #softboiledegg #eggs #sandwich #coffee #delicious #healthyfood #slimming #diet #fit #goodfood #goodmorning #healthylife

A post shared by Edyta (@zdrowe_jedzenie_zdrowsza_ja) on

The creamier and runnier the egg yolk, the better. Soft boiled eggs are a challenge to make because you have to get the timing right, but the reward is pretty worth it. They’re luscious and velvety on the inside, giving you the ultimate textural experience when it comes to cooking eggs right.

4. Sunny Side Up

When you can combine the velvety white and runny yolk with a little bit of crunch, you’re gonna get one of the top ways to enjoy eggs out there. That’s exactly what sunny side up eggs are all about, and although they may be a little trickier to cook since you’re not allowed to flip the egg, the crispy bottom gives you an end result worthy of topping any plate.

3. Over Easy

Some people go out to brunch. For us, it’s an in-home activity. #taylorham #frenchtoast #eggsovereasy #brunch #nomnom

A post shared by Chris Mehlfelder (@chrismehlfelder) on

This gets the leg up on the almost identical sunny side up technique because you’re getting double the crispy here. Over easy eggs are flipped and barely cooked on the other side, but you still get enough time to develop some browning on both sides of the egg. Take care not to bust the yolk when making these eggs, because you want that yolk bust for one of the sexiest Instagram videos you’ll ever add to your feed.

2. Poached

Poached eggs are the undisputed king of brunch and one of the top dogs of food social media. Eggs benedicts, fine dining, and sensual yolk porn are the hallmarks of this classic egg technique. It may seem hard to do at first, but with proper practice, you’ll be wowing all of your friends and family with one of the best ways to prepare eggs out there.

1. Soft Scrambled

This method of making eggs is the most viral in the United States right now, and it’s not hard to see why. With heavy hitters like the naughty soft-scrambled breakfast sandwiches from EggSlut leading the charge in the breakfast sandwich game and chefs like Gordon Ramsay advocating this as the best way to make eggs, it’s no wonder people are loving this top-notch way to prepare eggs. Regular scrambled eggs seem so inferior when you factor in the lush texture of the perfect soft scrambled egg. If there was one dish to perfect, it would be this one, ’cause you’ll impress anybody if you can pull off this time-honored and buzzworthy cooking method.

Restaurants What's New

IHOP Threw A Cheeseburger Into An Omelette And It Looks Like A Mouthful

With American diner chains, there’s a Twilight Hour between breakfast and lunch where you don’t know whether to choose between an omelette or a cheeseburger. It’s maddening for anyone feeling those hunger pains tearing through their indecisiveness.

Brand Eating reports the International House of Pancakes has added a new menu item that’s sure to quell the storm in your stomach: a Cheeseburger Omelette.

Featuring the best of both worlds, the breakfast dish is stuffed with USDA Choice ground beef, hash browns, onions, and tomatoes. The new omelette is also topped with American cheese, ketchup, mustard, and pickles.

You can find the new Cheeseburger Omelette on menus of participating IHOP locations for a limited time, likely through the next few months.

Cravings Culture

11 Of The Most Popular Brunch Dishes Around The World [Infographic]

Aside from breakfast, brunch is arguably the best meal of the day. In this heavenly in-between realm, you can walk the line between breakfast and lunch with a bevy of mouthwatering dishes and drinks to kick off your day.

Have you ever wondered, though, what brunch looked like around the world?

Last Minute, an online travel group, took a look at 11 brunch dishes from 11 major cities around the world and compiled them into a beautifully illustrated infographic.

The infographic features information about both a dish and a beverage to pair with it. A tip on dining etiquette is also provided for each city as well as a fun fact about the culture.

As we feed our brains with this cornucopia of culture, our stomaches are pissed off and ready for food.

Culture Video

This Chef Cooks The Tiniest Omelette Ever And It Looks Mouthwatering

Mad respect to the dude behind YouTube channel Miniature Space. The culinary giant creates tons of delicious-looking recipes that can all fit on the tip of your finger. Meanwhile, here we are struggling to avoid misspelled text messages with our chubby fingers.

In his latest recipe, the YouTuber creates Omurice, or omelette over rice. The iconic Japanese dish features seasoned chicken cooked with rice and ketchup. An omelette is made and carefully laid on top of the rice, covering it entirely.

Ketchup is then used to garnish the top of the rice.

Check out the peculiar video and see how this guy pulls off such a small-scale feat while still dropping our jaws from how appetizing the omelette looks.

Wonder how many attempts his recipes take? We have to imagine an ill-timed sneeze can destroy a shot.

Cravings Features Restaurants

16 Chefs & Cooks Confess Their Most Hated Thing To Make


To anyone who has ever worked in the food and restaurant industry, there has certainly been that one item that you just dread having to make.

A group of chefs and restaurant cooks were recently asked what their least favorite dish to prepare was from the menu where they worked. The question was met with an overwhelming response that highlighted dishes that were either annoying to make, tedious, or simply too dangerous to be worth the trouble.

Because it’s still Reddit, please take these stories with a grain of salt. Also, regardless of these responses, it’s still a chef’s job to prepare whatever the customers’ menu choices are so don’t let these stories deter you from ordering what you want at a restaurant.

Dig in!


Mother-f*cking poached eggs.

Let me tell you a story. It’s Sunday, you went HARD last night. So did everyone else on your crew, you’re all running on four hours of sleep on the sixth day of your shift because Monday is the day the restaurant is closed.

Last month the owner decided BRUNCH WAS A GOOD IDEA. So that fat bastard and his friends could come in and drink mimosas all day.

You put on two pots of water and add just the right amount of vinegar to them keeping one just warm and the other in front of it just under boiling. You know two isn’t enough for service, but you don’t have space for anymore. It’s like seeing that your car doesn’t have any brakes but driving towards a cliff anyways, but what can you do? It’s service time!

ORDERING: 3 benny, 4 frittata, 2 lobster grits, 1 fruit platter, 10 muesli.

The day begins, the water of pot one starts getting cloudy from the first six eggs dropped for the benedicts. Two hours pass, pot one is now only half full, looks like milk with bits in it, you can smell the vinegar in it searing on the sides of the pot. That’s one down, you run it to dish, put a rush on it but you know the dishwasher is backed up, one pot left.

Three more hours pass, as the poached egg orders keep coming and the water gets worse you start adding in extra eggs to compensate for the ones you break trying to get them out.

It’s eleven thirty, ORDER: 8 benny – SOS 4, Hardpoach 2. That’s the moment. THAT’S THE MOTHERFUCKING MOMENT THE WATER SHITS THE BED.

The mass of eggwhite on the bottom and the opacity of the water makes putting in 16 eggs impossible, let alone the 18-20 you’d need to actually get the order done.

The first pot doesn’t even have water in it. Your head is still fucking throbbing and why the fuck do you even have to deal with this shit on a SUNDAY HOLY SHIT WE STILL HAVE DINNER SERVICE FUCKING KILL ME JOSE JUST SLIT MY FUCKING THROAT NOW JOSE I CAN’T FUCKING TAKE IT.

This, ladies and gentlemen, is why I hate making poached eggs.

Endless quesadillas

When I was a cook I used to hate making quesadillas. We made them in skillets and I only had 6 burners to cook everything in my part of the kitchen with. When groups would come in and order four quesos and some other dishes and I would get yelled at because I took longer than the 15 minute window we were given drove me mad sometimes.

Yes they are easy to make. Just that they take up too much space and cause a back up of tickets when they come in bunches.

Built-in bias

Just a cook here but I HATE making Chicago dogs. I work at a mom and pop ice cream and sandwich shop and the shear amount of things I have to pile on one hot dog and try and make it presentable annoys the shit out of me. There are a lot more labor intensive items but nothing annoys me like that damn dog

Also I hate Chicago dogs anyway so… maybe just a built in bias

Things fall apart

When I worked at Panera everyone hated making the roasted turkey avacado BLT. It was on the smallest bread and would always fall apart.

“Cheeseboards, Assemble!”


Fucking cheese boards. Nothing is more annoying than having to get a cheeseboard out in the middle of a busy service.

500 dabs genuinely hurts

I’m a catering cook and we have a number of things that are rather annoying. Any sort of passed “puff,” because pâte á choux is a pain in the ass. Squeezing 500 dabs of it genuinely hurts. Roasted veg. 15 hotels pans of raw veg just gets boring to make. Fruit displays. They take a while to prep, and no one eats them. Prosciutto wrapped blue cheese filled dates. Yes, they are delicious, but I have to make 400 for your 200 guests and a lot of people don’t eat dates or blue cheese. Anything skewered. Again, a lot of labor. I’m sick of spring mix, goat cheese, apple, cider vin salads. Can we get a new trend?


Bacon a mess

A sandwich with 6 different types of bacon, a maple bacon glaze and bacon aoli. It is an absolute mess and the glaze burns on the trays super easy once it’s put in the salamander.

“Gluten free, please.”

When someone wants something gluten free. Not enough people order gluten free so we don’t prep it beforehand. And gluten free pizza bases take ages to cook as opposed to normal. Just slows you down when it’s busy. I also always wonder if the person is actually a celiac or just decided to go gluten free because it’s the thing to do now.

Love what you do

This is going to sound super pretentious but….

As a chef, my number one job is to love everything I have to do.

If you do not put equal passion and honor and “love” for each dish and each customer who orders something difficult to make or custom order where they ask for everything on the side and well done you simply should not be cooking.

If a perfect night for me was only cooking the dishes I liked to cook the way I liked them I would never have a perfect night.

I try to push myself to constantly love the shit I hate, peeling veggies, butchering massive amounts of slimey product, shucking oysyers until my hands are numb, hell, even mopping.

This business has a huge rate of turnover, burnouts, and frankly assholery that is totally a side effect of a Chef’s clockwork ability to learn a couple of advanced techniques and disciplines and then suddenly assume that they are God’s gift to cooking and that everybody else should kiss their ass, read their minds, and only order what makes the night “easy.”

The amount of psychological abuse a Chef does to themselves and others on a nightly basis is totally avoidable.

It really is a shame, because it is the service industry and it should be about serving people. I have a motto I learned from my first mentor, “Every man a king.”



The dreaded donut hole

I worked the overnight shift in a bakery. To this day, I don’t even like to eat donut holes, let alone make them. We had this giant stainless-steel gadget that I was supposed to fill, then crank so it dispensed small bits of batter into the deep fryer, but it was messy, time-consuming, and really a two-person job if only for purposes of basic kitchen safety. Also, they never really trained me on how to use that thing.


Might want to get that checked out, Chef

If it has the word “platter” involved, I feel my piss begin to boil.

“The bane of my existence.”

Not a chef, rather a bartender. Used to work at a bar that had two-for-one cocktails on a Wednesday night which applied to any cocktail we offered. For the most part, it was completely fine: line up a bunch of glasses, fill a bunch of shakers with the required booze and mixers, shake and tip into the glasses.


Mojitos were the bane of my existence; took about 5 extra steps when making them and the mint stuck to the shaker so you couldn’t just rinse it and reuse it for the next drink. And they looked fancy so, without fail, as soon as I made a batch of mojitos for a customer (they typically ordered 6-8 at a time due to long lines), the next person would think “ooooh, they look good, I’ll order a round.” Cue me stuck behind the bar for 30 minutes while the line grew longer and customers start getting annoyed.

Spread on a bagel

Hard cream cheese on a fresh cinnamon sugar bagel. I work at Bruegger’s Bagels and that is the one single thing that I hate making. In case you don’t know how New York style bagels are made, you have to boil (kettle) them before you put them in the oven so that they get that nice outer shell.

Cinnamon sugar bagels, however, don’t get kettled because for some reason cinnamon sugar bagels taste better soft. This means they are a bitch to prepare straight out of the oven though. First you have to try to slice an extremely squishy, sticky, hot bagel by hand. Then, if the customer wants anything besides a whipped cream cheese, you have to try to evenly spread it onto the bagel without completely flattening it all while the cream cheese instantly melts upon contact with the bagel.

So, if you ever order cream cheese on a hot cinnamon sugar bagel at Bruegger’s, don’t be surprised when it’s mangled and hideous.

“What would you like in your sandwich?”

Former sandwich artist here: I cursed anyone who ordered all toppings and more than two sauces on their sub. It’s disgusting and damn near impossible to close.


Half and half

Former pizza cook. We had red sauce pies, and white sauce pies. White was olive oil, ricotta, and garlic. Red was normal marinara.

Some people just HAD to have a half white, half red pizza. It took twice as long, and ended up cooking funny because the white side would be done first. Then they’d bitch when the price was higher than a normal pizza.

The Leaning Tower of Poutine

Used to work at an independent family restaurant in Canada and they used to have a tower of poutine. It was a terrible burden for the cooks to prepare and us servers could never get it to the table in one piece.

Note: Stories have been edited for spelling and flow.