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Cravings Recipes Video

13 Lockdown Recipes You Can Make And Stun Your Social Feed

Sure, we’re all stuck at home but think of it as us doing our part to make sure the coronavirus doesn’t spread to our local community. Yes, it’s making us a bit stir-crazy, but it’s what the world needs right now. Staying at home, however, doesn’t mean that you can’t live the life of a Foodbeast.

For those itching to create something unconventional and out-of-the-box in the kitchen while they’re self-quarantined, we put together a lockdown playlist of chefs, influencers, and home cooks who have been making some amazing things from the confines of their own home kitchens.

Top talent includes the personalities such as @TheVulgarChef, @NishCooks, @TheJoshElkin, @FitWaffle, and @TheNaughtyFork.

Some mouthwatering recipes you can expect to see are: a Bloomin’ Onion, banana bread, Hot Cheetos deviled eggs, cereal marshmallow bars, a 1o-minute baked potato, homemade McChicken, pasty pie in a mug, cheesy taco fries, mashed potato grilled cheese, pancakes from scratch, a Boiling Crab feast, and peanut butter Nutella s’mores.

Check out the video above and see what dishes you’d like to recreate in your kitchen. If this video inspires a Foodbeast-worthy recipe in your soul, DM us a photo!

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#foodbeast Beer Brand Cravings Features FOODBEAST Recipes SPONSORED Toasty Video

Hybrid Pizza Chicken Wings Exist, Here’s How To Make Them

If you’re a true FOODBEAST fan, you know we’re the type of people that are down to turn pretty much anything into a pizza.

In celebration of National Pizza Month, and our love for both pizza and Pabst Blue Ribbon, we’ve brought you Pumpkin Pizza Mac ‘n Cheese and a Pizza Burger. Now we’re here to reveal…Pizza Wings.

This creation, imagined by THE one and only Vulgar Chef, uses Pabst Blue Ribbon in the wing batter, making each piece a beautiful golden brown once they come out of their nice, warm bath in the deep fryer.

After they’re cooked, it’s pizza time. Make sure you have your marinara sauce, copious amounts of shredded mozz, and as many mini pepperonis as your heart desires for this one. If you follow the directions below, you’ll be left with extreme cheese pulls and an insanely happy tummy.

Make sure to prove your love for pizza – and Pabst Blue Ribbon – throughout National Pizza Month pics by tagging your pics with #inpizzawecrush. We’re all for making your followers jealous.

Estimated prep time: 10 minutes
Estimated rest time: 10-15 minutes
Estimated cook time: 15-20 minutes
Estimated total time: 35-45 minutes

Ingredients:
1 cup PBR
1 cup all-purpose flour
1 egg
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
2 ½-3 pounds chicken wings
1 1/2 cups shredded mozzarella
1/2 cup marinara sauce
1/4 cup chopped or mini pepperonis
1 bottle canola oil (for frying)

Step 1
Bring deep fryer or pan with oil to 350 degrees for frying. Preheat oven to 400 degrees or broiler on low.

Step 2
In a large bowl, mix together PBR, flour, egg, oregano, salt & pepper until well blended. Let rest for 10-15 minutes.

Step 3
Pat chicken dry. Place wings in batter, making sure to coat fully. Deep fry the wings at 350 degrees for roughly 10 minutes or until an internal temp of 160 degrees.

Step 4
Once the wings are done, place them on an oven safe pan. Coat with marinara, cheese, pepperoni and place under broiler on low or in the oven at 400° until the cheese has melted. Serve!


Created in partnership with Pabst Blue Ribbon

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#foodbeast Hit-Or-Miss News

How Culinary Piracy Is Shaping The Orange County Food Scene

It’s often said that imitation is the sincerest form of flattery. However, for food industry entrepreneurs, recipes are created without protection — making original ideas free game for anyone willing to commit culinary piracy and repurpose adopted concepts for personal and monetary gains.

Recently, the topic of culinary piracy, specifically within the Orange County, Calif. food scene, became the focal point of discussion on FOODBEAST’s weekly podcast, The Katchup. Hosted by FOODBEAST Co-Founders Elie Ayrouth and Geoff Kutnick, The Katchup featured special guest, chef, and food personality, Josh Elkin.

If social media has provided anything, it has become a utility — a metaphorical looking glass into the world of food, if you will — that we can use at our disposal to find new and interesting trends.

With that said, now, perhaps more than ever, social media is providing tangible evidence that culinary piracy is thriving within a vibrant O.C. food scene.

Instagram has become a haven of food plagiarism, spawning a new breed of culinary copycats eager to emulate the next trend  — without fear of legal repercussion and void of originality.

‘Pros And Cons’

The Loop, a well-known handcrafted churro spot in Westminster, which opened in 2016, is just one OC-based spot being affected by this blatant example of what Ayrouth has dubbed as “swagger jacking.”

Culinary piracy

@TheLoop/@Churroholic

Churroholic, which opened in June, has striking similarities to The Loop — from the actual shape of their product, all the way down to website aesthetics. Although, it seems doubtful that Churroholic is innocently trying to gain inspiration from their O.C. predecessor, considering their branding is almost identical.

Although, Churroholic doesn’t seem like the only business “swagger jacking”oval-shaped churros. In fact, there’s a place in Kuwait literally called The Loop Cafe, with no official affiliation to either of these Orange County brands.

In some cases, copying someone’s concept for profit is illegal. Just ask Facebook founder, Mark Zuckerberg. But, when it comes to food, there are few laws preventing businesses from “swagger jacking” their competition.

Shrimp Daddy, a purveyor of Hawaiian-inspired pineapple shrimp bowls, and a regular vendor at Smorgasburg LA, has become an inspiration for the trendy poke chain The Low-Key Poke Joint.

culinary piracy

@ShrimpDaddy/@TheLowKeyPokeJoint

An online debate broke out on The Low-Key Poke Joint’s Instagram page after several users began commenting about the resemblance to Shrimp Daddy’s pineapple bowl.

Though this all might seem like a back alley reproduction of someone’s intellectual property, it can be argued that Instagram has made food ideation and creation extremely territorial.

Kutnick explained that Orange County is in a unique place in the food world, essentially because craft dining is just recently becoming a trend in the area, which might be contributing to the exponential occurrence of copycatting.

“Orange County is in this weird place, because everywhere craft dining is becoming a thing. That’s why there’s so much copycatting here, it’s because there’s this entrepreneurial mindset that’s almost like, ‘I’m an entrepreneur and that’s better than a chef.'”Geoffrey Kutnick, Co-Founder of FOODBEAST

Perhaps that’s why OC-based bubble tea maker Main Squeeze decided to replicate Dominique Ansel’s What-a-Melon Soft Serve. How would the Cronut-creating genius feel about having a recipe snaked about a month after it debuted at his West Village bakery? Someone should tweet him.

culinary piracy

@DominqueAnsel/@MainSqueezeOC

As the “swagger jacking” continues, Birthdae Cake, a small ice cream shop located in Fountain Valley is evidently also a fan of Ansel. Birthdae Cake’s recent posts show off a new s’more creation, that looks exactly like one of Ansel’s Frozen S’mores.

culinary piracy

@DominqueAnsel/@Birthdae Cake

Yet, similarly to the other instances of culinary piracy there is no mention of the S’mores creator. However, Birthdae Cake did manage to photograph their product from the same angle.

It seems like creative ideas must remain locked in a kitchen vault or they are poached and sold for profit. Let’s not forget egregious acts of culinary piracy on the corporate level as well. Burger King swiped the Vulgar Chef’s Mac N’ Cheetos concept and there was nothing he could do.

But, Burger King has no face in the community. The businesses in this article are all a part of a tight-knit foodie community within Orange County — which makes it seem much more deceitful.

Being an entrepreneur is not easy, but there should be ethical standard when it comes to directly repurposing someone else’s idea.

Ayrouth further explains, “A big part about being an entrepreneur is noticing something and capitalizing on it. So, just because you’re not first to do something doesn’t mean you shouldn’t try — or do it better — there’s a lot of things you can innovate and do better.”

Business owners can do as they please. Still, creating culinary doppelgangers for the sake of Instagram fame is only inviting ethical dilemmas for the offending copycats.

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#foodbeast Features Hit-Or-Miss Video

This Carne Asada and Tater Tots Burger Is Ready to Wreck All Appetites At MEAT STREET

It’s safe to say I didn’t know what to expect when I heard The Vulgar Chef and Slater’s 50/50 Burgers decided to collab on a exclusive item for FOODBEAST’s upcoming meat festival, Meat Street Presented by the Makers of SPAM Brand at Main Place Mall.

But, when I saw what these two masters of burger architecture built — it was more amazing than I could have imagined.

Enter The Totcho Burger.  Think part nachos, part carne asada fries, part bacon burger. Every aspect of this Vulgar Chef x Slater’s 50/50 collab is a detailed and focused on the all-meat theme of MEAT STREET — even the roll has bacon in it.

Slater’s signature 50/50 patty with pepper jack cheese, carne asada marinated bacon, loaded with TATER TOTS, then topped with nacho cheese, real chorizo crumbles, and sliced jalapeños. And all’s served up on a bacon-infused telera roll with guacamole and a cilantro lime dressing.

Damn.

It wasn’t too long ago we reported on the The Vulgar Chef calling out big names like Burger King for stealing his recipes, so hopefully the corporate trolls will just sit back and enjoy the show.

I know I will — as long as I can grab a Totcho Burger.

MEAT STREET is on Saturday April 22. For more information or to purchase tickets please visit www.eatmeatstreet.com.

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FOODBEAST Hit-Or-Miss Video

How To Improve Your Food Instagram

So you want to be a food blogger with a cool Instagram and a ton of followers? Cool. Get in line. There’s hundreds, if not thousands of new food blogs and food-based Instagram accounts popping up on the daily. Standing out from the rest of the fray is high-key goals AF if you have plans of succeeding.

But fear not, we’ve gathered some top notch intel from the industry’s best of the best. Thanks to crucial advice from successful food bloggers and Instagrammers like The Naughty Fork, Try It Or Diet, The Vulgar Chef, Stir and Style, and Cheat Day Eats, we’ve put together a quick video that drops gems of knowledge and truth on y’all aspiring foodies.

So pay attention and take notes, unless you are about living that struggle IG life.

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#foodbeast Cravings Fast Food FOODBEAST Hit-Or-Miss Recipes Video

A Taco Bell Crunchwrap Double Cheeseburger Is The Vulgar Chef’s Latest Epic Creation

The Vulgar Chef has built a reputation of mashing up fast food to gnarly levels, from his homemade In-N-Out 6-by-6, to his Big Mac Egg Rolls.

Now, he’s trying to show what it would look like if Taco Bell dipped it’s toes in the burger game with a Crunchwrap Double Cheeseburger.

IMG_5813_Fotor

Using two wraps as buns, the Vulgar One stuffed jalapenos, Fritos corn chips, two burger patties, and slices of cheddar cheese into this behemoth.

Taco Bell’s Crunchwraps are usually solid, so adding a couple of homemade burger patties to the mix is pretty epic.

The Bell might never officially jump into burgers or throw a Crunchwrap cheeseburger on the menu, but the Vulgar Chef’s recipe doesn’t seem too complex and can easily be replicated without having to rely on a bootleg Mexican joint to make a bootleg burger.

IMG_0132

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Restaurants

California Pizza Kitchen Has Influenced Pizza Trends For More Than 30 Years

Nothing beats an original. Just ask California Pizza Kitchen. CPK, they’re more affectionately known as, has shown modesty when it comes to the popularity of its line of hand-tossed pizzas, though it has come to our attention recently, that there’s an unspoken reality of CPK being the creator of the Original Barbecue Chicken Pizza — a menu item that has steadily influenced pizza trends since 1985.

CPK-BBQ-Chicken

We got a hold of an original CPK menu, which includes the beloved barbecue chicken pizza, an item that hasn’t left the menu since.

Menu_CPK

Today, food trends live and die through social media, as we’ve seen with Starbucks and Internet chef-based recipes. However, before the digital age, trends were spread by word of mouth, pricey advertising, and crafty marketing.

It may seem pointless to discover the origin of the barbecue chicken pizza, but after some investigation, it’s clear to see that CPK’s clandestine influence has encouraged — or forced — almost every other corporate pizza chain to replicate the original barbecue chicken pizza.

While the recreation of the barbecue chicken pizza by Dominos, Pizza Hut, Papa John’s, Stone Fire Grill and countless others is not as heinous as what Burger King did to the Vulgar Chef — it’s more of a hat tip — it’s important to note.

In the age of replication, as copy and pasting becomes second nature, discovering the origin of an idea provides inspiration and illustrates how far concepts can go by word of mouth and human interaction; life then imitates a dinner table, open to the market place of ideas.

Ironically, none of the other corporate pizza chains will own up to pillaging a damn good pizza recipe, but everyone knows, regardless if you knew in the back of your head, were old enough to visit CPK’s original location, or just had an idea that CPK’s barbecues chicken pizza is on another level.

Now you know.

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Hit-Or-Miss

Pissed Off Chef Has Proof Burger King Stole His Mac N’ Cheetos Idea

We admit, we rode the Mac N’ Cheetos bandwagon — hard. As we broke the news, we were completely oblivious to the glaring act of culinary piracy taking place. All you need to know is that Burger King stole the entire Mac N’ Cheetos concept from our friend and Internet chef personality, The Vulgar Chef.

Per usual, The Vulgar Chef is pissed off, but how would you feel? His ideas are being ripped off left and right by publications, like BuzzFeed and Thrillist, and now went fully mainstream with Burger King’s version of Mac N’ Cheetos.

“At first I was like what the fuck? Like…you’re fucking Burger King,” he explained to FOODBEAST. It actually is a little flattering that a company as large as BK would take an idea from a fat, drunk, illiterate food blogger who is basically an Internet food troll. Kind of sad if you ask me.”

In September 2015, the Vulgar Chef created “Cheetos Crusted Mac N Cheese Fries,” and showed the world via YouTube. Nearly a year later, BK dropped the exact same recipe and it was gross.

Screen Shot 2016-08-03 at 12.35.20 PM

Look familiar? Those aren’t from Burger King.

Now Burger King has been added to the same list of abhorrent degenerate corporate leeches that we placed Giordono’s Pizza and the Chicago Cubs on, after they were caught pawning off Vulgar Chef recipes as their own.

It’s happened so much that he keeps a running tally on EVERYONE that he catches stealing his recipes without credit.

“There was actually some cunt working for Buzzfeed that was ripping myself and Nick from DudeFoods off almost every fucking week,” he said. “I was able to email the dude making the rip-off recipes on behalf of myself and other food bloggers and let him know how much of a fucking hack and pile of shit he was. Vulgar Chef – 1, Buzzfeed – 0.”

In fact, he believes he’s the reason BuzzFeed actually credits people now.

“After that, any Buzzfeed recipes videos posted would tag appropriate food bloggers who inspired their shitty videos,” The Vulgar Chef told FOODBEAST.

Kyle Marcoux, also known as, The Vulgar Chef, is a creative foodie who deserves full-credit for everything he brings to the table. He’s proud of what he’s built on the Internet, but it’s not without hard work and sacrifice.

“I’ve submerged myself entirely in the brand, creating something entertaining for the food world that lets me be myself, and allows me to tell those who aren’t onboard to fuck off,” he said.

Marcoux is a family man, and blue collar to the bone. He works at a factory and plays guitar in a metal band, but that’s why he’s important. Being the Vulgar Chef is a full-time commitment, but it’s not a full-time job.

The Vulgar Chef shift starts after working a double-shift as a factory worker. Creative cooking is his outlet and passion; which makes the corporations stealing from him that much more cheap and despicable.

His persona as The Vulgar Chef is unhinged — but it’s real. It may seem like he takes this personal, because to him it is, and he’s standing up for food bloggers everywhere.

We are witnessing a depressing trend, corporate fast-food analytic teams continue to purge the Internet for new ideas and end up profiting off the ideas of the little guy, in this case — specifically the Vulgar Chef.

It’s a brutal reality, but in the Internet age, piracy runs rampant and those without a legal support system are helpless to the plans of sleazy corporations hungry for ideas. Without copyrights to his recipes, The Vulgar Chef knows there’s only one way his ideas will survive — even then, there will always be a limited shelf life.

“I would literally have to copyright every single recipe I put out. At the end of the day someone is going to rip you off,” he said. “So, I just keep plugging along and try to be ahead of the curve with my recipes.”

If he could personally address the stealing fast-food thieves, he would. From this perspective, it’s not fame or fortune — but giving credit where credit is due. Although, he wouldn’t mind, “a bag full of money,” or, “a large pot of fucking gold,” he admits seeing, “The Vulgar Chef’s Mac & Cheetos” on the BK drive-thru menu as the biggest reward.

“If I could write an open letter to the fast food bitches I would tell them I love them and their artery clogging food, and if they want any help creating new exotic menu items to drop me a fucking email,” he said. “Don’t just skim through my blog and try to sneak one over on me. All of us food bloggers want at the end of the day is credit.

It’s interesting to note that someone on the corporate end of this knows exactly where Mac N’ Cheetos came from — and it wasn’t the product of analytics or surveys — it was taken, without permission. If Burger King was in the Vulgar Chef’s shoes and found out that Jack-In-The-Box started selling grilled hot dogs, a copyright lawsuit would already be filed, probably followed by a plethora of lame corporate subtweets from both companies.

Unfortunately, there’s not much the Vulgar Chef can do. His recipes are fair game, in an unfair, unleveled playing field. One thing is for sure, The Vulgar Chef’s recipes kick ass — and it becomes more and more evident each time they are stolen and redistributed on a corporate level.