Celebrity Grub Film/Television Hit-Or-Miss Video

Can Tyler, The Creator Invent The Next Viral Breakfast Item?

Whether you like him or not, Tyler, the Creator has established himself as a man of many talents, who also happens to love breakfast. Knowing that, can he create the next viral food item? Watch as he makes breakfast sushi, in an episode of his new Viceland series Nuts + Bolts. 

“Breakfast, it’s like my favorite meal,” Tyler said. “I’ll eat breakfast at 6:00 pm, 11:00 pm, whatever.”

To help him break into the breakfast scene, Tyler called on the help of Dominique Ansel, the creator of the iconic cronut, to conceptualize a never-before-seen breakfast item that could become, “the next big thing in breakfast.”

The episode kicks off with Tyler explaining that he knew,”nothing about the breakfast industry,” but had many questions.

“Was the waffle maker made first — or the waffle,” Tyler questioned aloud.

Nuts + Bolts, is a Viceland series dedicated to investigating the inner-workings all the things the Odd Future rapper finds interesting. At the end of each episode, Tyler makes something with all the knowledge he’s accumulated from the expert guests he meets.

After spending time with the Godfather of pastries, Dominique Ansel, Tyler decided to merge his newfound love for sushi and his unconditional affection for breakfast into a savory item that he served at Fred62.

“My tongue isn’t cultured. I eat sushi here and there — I don’t fuck with wasabi and all that weird shit.”

Still, Tyler expressed genuine interest — in a very Tyler way —  in wanting to create something innovative, yet had reservations due to the over saturation of the breakfast industry.

“I wish I had the confidence to say, ‘Yeah, I’ll come up with something cool,’ but I don’t know,” Tyler explained. “Everything seems taken.”

Tyler the Creator make breakfast sushi

Featuring a waffle bar rolled in powdered sugar, then topped with breakfast sausage and bacon, Tyler’s breakfast sushi roll is then wrapped with a fried strip of egg.

To incorporate an official sushi aesthetic, he created a wasabi green butter and a mint-infused syrup dipping sauce.

Nice job, T. After debuting this game-changing breakfast item you can compete with Taco Bell for the crown of breakfast supremacy.

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‘#DiningAndDabbing’ Is A Secretive Trend On IG That’s A Unique Take On Cannabis And Cuisine

With the passage of Prop. 64 in California, and other recreational cannabis initiatives in Arizona and Nevada, the door is now open for Americans in three neighboring states to start taking full-advantage of their new found rights as cannabis consumers.

However, while recreational cannabis use has yet to fully kick off on California soil  —  in terms of storefronts and cafes —  cannabis users are taking it upon themselves to dictate the boundaries of where and when the appropriate places to smoke, vaporize — and dab really are.

It’s 2017 and it’s no secret that cannabis can enhance the user’s eating experience. In fact, Viceland produces shows like Bong Appetite, which documents the process behind grandiose, 5-course cannabis-infused dinner parties, illustrating how food and cannabis can intertwine seamlessly.

Now, within the last year, the hashtag “#DiningAndDabbing” has become a new secretive trend appearing on Instagram. The #DiningAndDabbing trend seems to have been brought to life by Instagram user @Dr.Seuscio, a high-end glass and cannabis connoisseur who clearly loves cannabis, along with Korean and Japanese barbecue spots. 

However, the fun doesn’t seem to be limited to Asian cuisine, but rather anywhere the Dine and Dab can be pulled off discreetly enough to not attract attention.

For those unaware, “dabbing” is the term used to describe the act of smoking cannabis oil. In short, cannabis oil is a very highly concentrated dose of cannabis, which is made by extracting the psychoactive properties from the plant.

With Instagram as his publisher, Dr. Seuscio and his friends have been documenting themselves taking dabs —  without permission — at high-end Korean and Japanese BBQ restaurants while their food smokes and sizzles on the grill using the hashtags “#DiningandDabbing and #KoreanDabBq

Dr. Seuscio said that the cloud of smoke is usually the hardest to conceal — not the smell.  He added that, “good dabbing smells pleasant and doesn’t linger especially in well ventilated spaces.” He also mentioned that there is no need to ask for permission — if you are willing to beg forgiveness.

“It’s the visual from the cloud,” he explained via private message on Instagram. “The smoke from the meat or steam from a hotpot provides cover for the cloud created. Most important, be respectful and make friends through good tipping.”

Could Dr. Seuscio be a pioneer for Americans who have spent decades dreaming of a day when they, too, could pull up a chair at their favorite restaurant and be able to light a joint — or dab — without fear of legal consequences?

The answers is definitely.

In fact, speaking to Dr. Seuscio through private message on Instagram, he explained that he’s in the process of organizing an official Dining and Dabbing event — with permission from restaurant owners.

“I’m actually trying to organize a ganja restaurant takeover sanctioned by the owners, of course,” Dr. Seuscio wrote. “Where we bring our own meds and equipment and can dab at a restaurant while we enjoy a meal off of a limited menu, where everything offered is only the best quality. And if it’s well received, we’ll possibly make it a repeating event.”

You may or may not appreciate his interests and hobby, but it sure gives a unique take on elevating good cuisine.

One thing is for sure — that Korean barbecue looks damn good.

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These Are The 4 Best Dishes Action Bronson Ate On His VICELAND TV Debut

Thank God for good grub and Action Bronson. The ‘Renaissance Man’ has officially returned,  working his palette in addition to spitting the usual fire, in VICELAND’s F*CK THAT’S DELICIOUS.

In the premier episode, we join Bronson and his crew—The Alchemist (DJ/Producer), Big Body Bes (Entertainer), Meyhem Lauren (Rapper)—as they eat and rap their way through a few of the stops part of his Mr. Wonderful tour: Washington D.C., Atlanta, and Miami.

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Action Bronson. Crew. Bomb food. Wackiness ensues. Check out the f*cking delicious things these boys got their hands on:

1. Lychee and Pork Salad: Roses Luxury, Washington D.C.

action bronson roses

General Manager Andrew Limberg and Chef/Owner Aaron Silverman of Roses Luxury presented the table with a signature tasting menu, wanting to ‘highlight the good stuff.’ The good stuff included smoked trout, catfish, brisket, chicken fried oysters with raw oyster tzatziki dill, and scrambled eggs over a soft broiler mixed with uni, topped with an uni hollandaise. Though, it was the lychee pork salad that might’ve won over Bronson’s heart: ground garlic, red onion, marscapone, lychee, and smoky pork. Everyone agreed that Roses did a good job at combining and experimenting with flavors; makes sense, since they happen to be America’s Best New Restaurant according to Bon Appetit and GQ!

2. Barbecued Chicken: Wyatt’s Country Barbecue, East Atlanta

action bronson jamaican

The gang soon enough found themselves heading south for the tour. Stopping in Atlanta, they met up with Frko Rico, an illustrator who created original artwork for Mr. Wonderful. Rico brought the boys to hidden barbecue gem Wyatt’s, named after the owner, Oscar Wyatt. Wise old Wyatt explained that the key to cooking the best BBQ is a using old-fashioned rock pit, which he definitely has, and takes advantage of. Bronson and Co. take advantage of being in town by loading up on tons of Wyatt’s tasty barbecued chicken.

3. The Original Jamaican Restaurant, East Atlanta

action bronson wyatts

Within the same city, the squad was able to try out another local-legendary barbecue joint: The Original Jamaican Restaurant. Bronson praised their curry chicken and roti (“It’s all about the surprise inside”). Other squad-approved items included the jerk chicken, coconut water, and caramelized pepper.

4. Bay Scallop Ceviche: The Dutch, South Beach

action bronson dutch

“It just made me feel like a man…a man who loves a beautiful thing…”

Beautiful words from Action Bronson, in reaction to sampling some Bay Scallop Ceviche from The Dutch in Miami. Among all the delicacies he sampled—sandwiches, stuffed pasta, shellfish and seafood—Executive Chef Conor Hanlon’s papaya ceviche had Bronson completely intoxicated, so much that he insisted on recreating the dish right then and there. Hanlon said that it was the area’s Latin influence and fascination with ceviche that inspired the summer-flavored dish: a sweet blend of fresh bay scallops, passion fruit, red onion, and jalapeno. Getting to make the dish himself must have been that much sweeter for Bronson—he actually grew up working in kitchens in NY. “I never really went as far as I wanted to culinarily, but now, it’s like I’m living out my dreams.” Just add that to the Wonderful dream he’s already living.

Created in partnership with VICE