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Entries by Foodbeast

A Lunch With @FoodBabyNY, The Cutest Most Popular Foodie on Instagram

(0) Comments | Posted May 6, 2015 | 7:27 PM

A "Food Baby" is what basic girls call their stomach pains after they eat a quarter of a Chipotle burrito. You're not pregnant and you have no idea what a food baby really is until you start following @FoodBabyNY on Instagram.

@FoodBabyNY is funny because it's a growing Instagram account which includes two things: copious amounts of food porn and the cutest, most hungry baby in all of New York:

foodbaby-ny

After watching the Instagram account balloon from just a few curious followers to over 33,000 obsessed fans in just a few short months, we knew we had to visit Mike Chau, father of @FoodBabyNY and learn more about him. Is he fat? Is his wife fat? What does he do for a living? How can he afford to seemingly eat out 3+ meals a day in New York City?

After a few e-mails, I was able to connect with Mike on a recent trip to New York and he suggested we link up at Gotham West Market, a dope little food hall in the Hell's Kitchen part of NYC.

As we pulled up to the market, the first thing I noticed was Mike, @FoodBabyNY's father. He caught me at the door, "Elie?"

"Yeah, Mike? Foodbaby's dad?"

"Yeah, I'm Matthew's dad," he smiled. He even greeted us with a box of scrumptious donuts from his favorite joint in NY. This is how @FoodBabyNY's family rolls, they pregame lunch with donuts. I'm down with that.

The first time I stumbled upon @FoodBabyNY's Instagram account, I assumed this kid's father was a tubby middle-aged dude with a muffin top the size of a chicken pot pie.

Boy was I wrong.

Mike and his wife Alex shatter every expectation you'd expect from a couple that eats out 3+ meals a day. But there they were, a tall, handsome and active couple that loves to eat. Either that, or a slow metabolism hadn't yet caught up to the young couple.

After getting to know one another in typical we-know-each-other-from-the-Internet-but-not-in-real-life fashion I asked where his kid was. He pointed towards a photo booth, where baby Matthew stood fielding some love from a girl nearly twice his age.

Little Matthew had found himself cornered into a photo booth with some wandering girl who had also escaped her parents' grasps.

Amazing. Matthew was barely a year old, already pulling more chicks than me and my entire crew combined. His mom grabbed him from the booth and brought him to the table so we could hang and get our grub on:

foodbaby-cute-family


@FoodBabyNY featuring Matthew (far left), Mike (father, middle) and Alex (mom, right)

During our lunch, which consisted of items from practically every stall in the market, we learned that Matthew's favorite food was noodles. He put down ramen like a champ, posed perfectly for every photo and the first two words he ever uttered were "apple" and "hot dog." The kid was a #foodbeast to the core.

We talked a bit about how Mike and Alex met (high school sweethearts), Mike's job (app developer) and life in the city (they're moving to a house to give their kid more room to run around).

foodbaby-foodbeast-sitdown

Alex, Matthew's mom had some choice thoughts about their baby's mounting fame.

"People like to ask for selfies with him. I'm still trying to get used to that. Usually, they're like young girls." -- Alex, @FoodBabyNY's mom

We asked about the future of the @FoodBabyNY account as young Matthew grows older? Would the account grow with him? Would the name change to foodCHILD, then foodTEEN?

"He's gonna have siblings. @FoodBabyNY doesn't have to be just him [Matthew]." -- Mike


"We're just gonna switch out @FoodBabyNY and not tell anybody," Alex joked.

foodbaby-ny-eat-ramen


Matthew getting DOWN on some ramen noodles.

Written by Elie Ayrouth of

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Check Out This Impressive Life-Sized Manny Pacquiao Cake

(0) Comments | Posted May 4, 2015 | 2:50 PM

Filipinos love and support Manny Pacquiao in everything he does and this Filipino baker showed his support by making a giant Manny Pacquiao cake.

Well, it's giant by cake standards, as Manny Pacquiao only stands at 5 feet 6 inches tall in the first place.

According to

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This Is What It Feels Like in a Real Taco Shop [WATCH]

(0) Comments | Posted April 22, 2015 | 1:35 PM

We're pretty spoiled here in Southern California as we get to munch on amazing food from so many different cultures. Mexican food, in particular, can be found just as easily as a Starbucks can. You can enter any city and find a nice hole-in-the-wall taqueria, or taco truck. Trying to pick out the best taco spots can be pretty tough, though. I've been to some highly-praised shops that aren't bad, but aren't worth the hype.

If you're the type that settles for Chipotle and Taco Bell for your Mexican food fix, step out of your comfort zone and look for these signs, then you'll really know your search for bomb tacos is over:


Mexican Clientele
mexicans
If it looks like there's Mexicans in bunches, chances are there's something good about this taco spot. Through my experiences, growing up in a Mexican home and around Mexican people, I can tell you that we can be very particular about the Mexican food we eat. If you have a Mexican friend, you've probably heard this one at some point, "That's not Mexican food." So if you see a taqueria heavily populated by Mexicans, that's because they've made the decision that it's an acceptable, authentic, delicious spot. If there's anyone you should trust to like good Mexican food, it's Mexicans.

Mexicoke
mexicoke

picthx review journal

Drinks in glass bottles are an absolute a must. Fountain drinks are OK, but for whatever reason, Coke tastes better out of a glass bottle than it does in your run-of-the-mill paper cup. The Mexicoke, as it's called, adds to the experience, along with the bottles of Jarritos, non-alcoholic Sangria Senorial and even Fanta.


Spanish-Speaking Workers
asada
If there aren't older Mexicans manning the ship at a taco shop, that's a big red flag. Call it a stereotype if you want, but I don't want some hipster kid who works part-time while he pays for school taking my order. I want the no-nonsense Mexican who's going to yell out my order to the other Mexican preparing the food.

Soccer on TV
chicharito
No matter what day it is, or what time it is, there seems to always be soccer on TV when you go to a taco shop. Correction, if it's Saturday night, they'll definitely be showing the popular Spanish TV show, Sabado Gigante. About 90 percent of the time, I guess, there's some soccer being played on the tube.

They Cut the Meat in Front of You
carne
The sound of meat being chopped on a board is borderline therapeutic. If you order your tacos and immediately see the person in the back throw the meat on the grill and start cutting it for you, you're gold. Your meat wasn't just sitting there like it does at Chipotle and that little extra love makes a difference with every bite.

Horchata
horchata
When you're not drinking your Mexicoke, it's because you're sipping on that refreshing horchata, agua de Jamaica, agua de pepino, or some kind of house-made agua. I won't completely knock the horchata served from a machine because it's easier for some places, but when you see it in a barrel and is home-made, you've got a special drink coming your way.

Sketchy Neighborhood
caution tape
It seems like some of the best taco shops are in the darkest, scariest looking neighborhoods. We joked around with this in the newsroom, but there is some truth to it. A lot of amazing taco shops will have vagrants walking the streets, or have beat up, cracked pavement. It just happens to be the environment -- don't let it keep you from a good taco.

Handmade Salsa
salsa
The salsa can make or break a good taco. This one might be the most critical point of all. Even the best crafted taco, with generous amounts of meat and the perfect amount of onions can be ruined by crappy salsa. A good taqueria knows this: That's why they make their salsas in-house and make sure it's a solid recipe.

So look for these signs and you'll know you're going to have a good taco experience. OMG, I know you love Chipotle, but if you think that's Mexican food, you're really missing out.

Written by Isai Rocha of

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Watch Foodies Get a Colonic for the First Time (NSFW)

(0) Comments | Posted April 21, 2015 | 1:32 PM

foodbeast-gets-a-colonic

"What the hell is a colonic?" I asked our video director, Marc, as he continued to brief the team on the schedule for the day.

He turned to me with his answer, a smug look on his face, "You're gonna...

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This Speakeasy Serves Insane Booze-Filled Boba Tea Drinks [WATCH]

(0) Comments | Posted April 10, 2015 | 12:19 PM

Wait until you sip something called a Green Tea Heineken. Imagine a little bit of beer, a sweet green tea and honey boba in one icey, frothy drink. That's the kind of amazingness you can expect at Boba 7, an unassuming speakeasy built out of a backroom of a Thai restaurant called Soi 7 in Downtown Los Angeles.

green-tea-heineken

Green Tea Heineken
What do I mean by "back room" you ask? I mean, the back room. Boba 7 literally shares a hallway with the Thai restaurant you have to enter through to get there. The entire experience lends to some of the timidness you might have already associated with going to a speakeasy. You enter a Thai restaurant, you try avoiding eye contact with the wait-staff because you actually don't want to eat at the Thai restaurant (it's good, I've had it before) but you're more interested in Elton, the cool amateur magician boba king slanging boozy teas in the very back of the building.

Once you barrel roll past some of the wait staff and servers in the communal hallway, you'll be greeted by a moody Boba 7 branding and Elton's friends manning the registers. Get a load of this menu -- the left side is alcoholic stuff, the right are their specialty drinks:

boba-menu

All the alcoholic drinks get served in glass (can't take it outside with you), while all the others get served in a traditional plastic cup for sips on the go. Here's a look at some of the doper items off the menu:

Boba Beam -- Blue Curacao Cocktail with Lychee Popping Bobba.

boba-beam

Bobagasm -- Irish Cream, Kahlua, Honey Boba

bobagasm

MangoFett -- Blended Soju margarita, mango flavors and lychee jelly

mango-fett

Written by Foodbeast.com's Elie...

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25 Unbelievable Foods From Knott's Berry Farm's All-Boysenberry Festival

(0) Comments | Posted March 26, 2015 | 1:44 PM

This Saturday, March 28 marks the return of Knott's Berry Farm's Boysenberry Festival and the start of a limited, 16-day window for California residents and tourists alike to try dozens of limited-time boysenberry items. And for those unfamiliar with the theme-park backstory, the Knott family is famous for its fried chicken and its commercial harvesting of the boysenberry - a cross between a loganberry, raspberry and blackberry.

But it's about to be more famous for it's Funnel-Cake-Batter-Fried Cinnamon Roll Topped With Boysenberry Frosting, AKA The Fun Bun. You read that correctly. In addition to the custom berry dishes ideated by the Food and Beverage team, Knott's also found a way to work with ICEE, Coke and Starbucks to be able to serve Boysenberry ICEEs and Frappuccinos.

Some of the standouts outside of the ridiculousness that is the Fun Bun include the Boyseberry Dessert Flautas from Ghost Town Grub, Boysenberry Beer and Cider from Calico Saloon, Boysenberry BBQ Ribs at Fireman's BBQ, Deep Fried Alligator with Boysenberry Aioli at Calico Fry and the Boysenberry Wings from Sutters Grill Stand. And if you're still breathing after inhaling the Fun Bun and can fit something else sweet in your stomach, we recommend the Boysenberry Supreme from Sutters Grill: vanilla cake pieces, frozen boysenberries, vanilla soft serve and whipped cream. A majority of the BB items are scattered throughout Ghost Town and Calico Square, so go nuts.

The Boysenberry Festival will be inside Knotts Berry Farm from March 28-April 12 in Buena Park, CA.

 
Fun Bun / Funnel Cake Cinnamon Roll @ Ghost Town Grub

Boysenberry Fun Bun-8006

Boysenberry Frappuccino @ Gourmet Coffee Hut

Boysenberry Frappe-7963

Boysenberry Dessert Flautas @ Ghost Town Grub

Boysenberry Flautas-8003

Boysenberry Beer & Cider @ Calico Saloon

Boysenberry Beer & Cider-7922

Boysenberry Burger @ Spurs

Boysenberry Burger-7982

Deep Fried Alligator with Boysenberry Aioli

Boysenberry Alligator-7966


Boysenberry ICEE Float @ Mixitup

Boysenberry Float-7953

Boysenberry Ice Cream Cookie Sandwich @ Mixitup

Boysenberry Cookie Ice Cream-7950

Boysenberry Ribs @ Fireman's BBQ

Boysenberry Ribs-7945

Boysenberry BBQ Glazed Wings @ Sutters Grill Stand

Boysenberry Wings-7975

Boysenberry Mashed Potatoes @ Spurs

Boysenberry Mashed Potatoes-7992

Fried Cheese Curds with Spicy Boysenberry Ketchup @ Calico Fry

Boysenberry Spicy Ketchup-7968

Boysenberry Supreme with Vanilla Cake Pieces @ Sutters Grill Side Window

Boysenberry Soft Serve-7979

Spicy Sausage with Boysenberry Relish @ Calico Saloon Stand

Boysenberry Sausage-7942

Boysenberry Salmon @ Spurs

Boysenberry Salmon-7991

Boysenberry Meatballs @ Ghost Town Grill

Boysenberry Meatballs-7928

Boysenberry ICEE @ Mixitup

Boysenberry Icee-7958

Fish & Chips Sandwich with Boysenberry Tartar Sauce @ Sutters Grill

Boysenberry Fried Fish-7998

Boysenberry Cotton Candy @ Pemmican Pickle & Popcorn

Boysenberry Cotton Candy-7948

Boysenberry Cheesecake @ Ghost Town Bakery

Boysenberry Cheesecake-7917

Boysenberry Cannoli @ Ghost Town Bakery

Boysenberry Cannolis-7918

Chicken & Sausage Boysenberry BBQ Sandwich @ Spurs

Boysenberry Sausage Sandwich-7986

Pecan Crusted Chicken Salad with Boysenberry Dressing @ Spurs

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Drunken Irish Coffee Macarons Are All the St. Patrick's Day You Need

(0) Comments | Posted March 12, 2015 | 2:51 PM

A little over a week ago we graced the site with these gems: Mimosa Macarons with Champagne Buttercream.

We're back with the same partner in crime, Ashley Khawsy of Smash Bakes, to once again prove your supreme baking reign to your loyal subjects. This time it's combining your favorite caffeinated vice (coffee), with your favorite alcoholic vice (whiskey) AND still finding a way to integrate a second alcohol with these Irish Coffee Macarons stuffed with a Bailey's Buttercream.

We seem to be semi-obsessed with alcoholic sweet treats (see Drunken Oreos), but can you really blame us? The full recipe instructions are in the video, and again you'll find measurements in grams because you'll need to be precise. AKA use a scale.

Boozy Irish Coffee Macarons

Irish Coffee Shells
-144g Egg Whites (no yolk!, room temperature, aged 1 day)
-115g Almond Meal
-230g Powdered Sugar
-72g Granulated Sugar
-15g Favorite Ground Coffee
-Pinch of Cream of Tartar

Bailey's Buttercream
-1 Stick Unsalted Butter
-4 Cups Powdered Sugar
-4 Tbsp Bailey's Irish Cream (at least)
-Pinch of Salt

Clutch Equipment to Have
-Food Processor or Blender
-Stand Mixer
-Piping Supplies
-Silpat Macaron...

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Watch Popular Chefs Read Their 1-Star Yelp Reviews

(0) Comments | Posted March 10, 2015 | 3:45 PM

The absurdity of Yelp reviews lives on. Everyone is a critic, and oftentimes the least sensible reviews come at the hands of 1-star reviewers taking on restaurants that have notoriously high ratings. Inspired by Jimmy Kimmel's Celebrities Read Mean Tweets, we asked three Yelp-savvy and prominent restaurant owners-chefs to read off some of the 1-star Yelp reviews.

Here's the lineup:
Chef Jason Quinn, The Playground, MTV2, Food Network

playground-reviews

1-star-yelp-jason


Daniel Shemtob (Shitcob), The Lime Truck, Food Network

tlt-food

daniel-shitcob-lime-truck

Scott Afters NghiemAfters Ice Cream, Milky Bun Fame

afters-ice-cream

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How to Make Mimosa Macarons With Champagne Butter Cream

(0) Comments | Posted March 3, 2015 | 9:06 AM

Brunch. Such a positive word, emotion even. It implies waking at your leisure, meeting people you care about and gorging 50% more than a normal meal, because hey it counts as two right? And we all plan to actually burn the calories since we have the entire rest of our...

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Taco Bell Testing Cap'n Crunch Donut Holes Stuffed With Milk Icing

(1) Comments | Posted February 27, 2015 | 9:38 AM

TB-Capn-01

Taco Bell recently invited us over to their test kitchen to try a top-secret new dessert they plan to release. That said, here are our own photos of the new Cap'n Crunch Delights going into test immediately.

Made...

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11 Unexpected Ways to Use Grapefruit

(0) Comments | Posted February 20, 2015 | 3:03 PM

During the winter while many fruits are out-of-season and nowhere to be found, it happens to be the peak season for Florida grapefruit. The extreme weather conditions the fruit experience throughout the growing season, including heavy humidity and rain, actually help the fruit's sweetness despite causing minor exterior blemishes. OK,...

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How to Make a Ramen Pot Pie (VIDEO)

(6) Comments | Posted February 12, 2015 | 4:14 PM

Like most bad/great ideas, the ramen pot pie came into fruition at a drive-thru.

While ordering a chicken pot pie from KFC, I was trying to figure out what to do with the last bit of sea urchin I had at home. I wanted to throw it into the chicken pot pie, but was heavily advised against it by my friends. Too rich, they said.

I did it anyways.

Uni-Pot-Pie

Uni Pot Pie. Story coming soon.
(Not really)

It got me thinking though, what other savory foods could be great in pot pie form. Thus, the Ramen Pot Pie was born. While waiting for the cashier to ring up my order, I quickly shot a text to my publisher to see what he thought:

Ramen-Text-Message

With the green light, it was simply a matter of figuring out how to execute such a heavy dish. Luckily, this wasn't my first rodeo.

Ramen-Pot-Pie-03

What you need:


  • Pork belly (frozen)

  • Cream of chicken (3 cans)

  • Instant ramen (2 packs)

  • Corn (1 can)

  • Green onions (1 bunch)

  • Crust pastry

  • Pepper


Optional

  • Soft-boiled egg

  • Narutomaki

  • Salt


How to make it:

  1. Fry 3 strips of pork belly (cut into cubes)

  2. Combine 3 cans of cream of chicken

  3. Open 2 packets of instant ramen

  4. Add ramen reasoning to cream of chicken

  5. Throw pork belly into mixture

  6. Add half a can of corn

  7. Boil ramen noodles, drain, add to cream

  8. Mix thoroughly. Throw in some green onions/scallions

  9. Add mixture to pie tin

  10. Cover with crust pastry

  11. Heat at 450F for 20 minutes until golden brown

  12. Garnish with more pork belly, soft-boiled egg, narutomaki, scallions


Check out the video and see an up-close look at how to make a ramen pot pie.

Written by Foodbeast.com's Peter...

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10 Worst Things to Eat at a Funeral

(0) Comments | Posted February 10, 2015 | 3:09 PM

The death of a loved one is always heartbreaking and saying that last goodbye is a personal moment that should not be spoiled. Especially by popcorn.

Some ceremonies can last hours and a snack might not sound like a bad idea, but the folks from comedy group Straight...

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Price War Wages On: Why Milk Is Cheaper Than Bottled Water in the UK

(0) Comments | Posted February 5, 2015 | 12:37 PM

British supermarkets have not been living up to their superlative.

The "Big Four" supermarket chains in the UK (Tesco, Walmart's ASDA, Sainsbury's, and Morrisons) are your standard, labyrinthian grocery stores that have faced some competition from the German discount chains Aldi and Lidl over the past couple of...

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15 Upgrades That'll Have You Eating Like a Champ on Game Day (VIDEO)

(0) Comments | Posted January 30, 2015 | 5:10 PM

Take out pizza is cool, but when you have guests over for some football there's no hurt in going the extra yard (heh) in treating them well.

We've put together 15 awesome twists on the basic parts of your viewing parties, ranging from your serving options, entertainment and...

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How To Make Drunken OREOs

(5) Comments | Posted January 29, 2015 | 8:41 AM

Drunk Oreos-7559

What if we could get drunk off OREOs?

There's something special about those charcoal-black, CPG-manufactured things that have become "America's & Milk's Favorite Cookie." We all know the deal. Even if you open up a pack in...

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Pho-get About the Ramen Burger: How to Make a Pho Burger

(0) Comments | Posted January 28, 2015 | 10:48 AM

Recently I was tasked to create something out-of-the-box with some microwavable burger patties.  All I had to do was turn on some imagination. Unfortunately, we were out of bacon and mac & cheese had already been done to death. So I went with something I had a...

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Here Is Every Ingredient in Your Favorite Fast-Food French Fries

(5) Comments | Posted January 27, 2015 | 2:00 PM

I'll never forget my high-school nutrition teacher telling us to be wary of any food that has more than five ingredients. Most fast food fries go far beyond that rule of thumb.

With the help of Grant Imahara, a former Mythbuster, McDonald's has tried to myth-bust their way into...

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We Accidentally Ate the Most Endangered Species In Honduras

(22) Comments | Posted December 29, 2014 | 8:47 AM

It really was an accident. Here's how it all began.


A group of FOODBEAST writers, myself included, had the opportunity earlier this year to check out the latest developments from Carnival Cruise Lines. This gave us the opportunity to make multiple, albeit short, international day-trips in Mexico, Belize and Honduras. After spending four days mostly on the ship consuming our own weight in food, we decided that we were going to explore the Honduran island of Roatán on our own.

Roatán is an island economically bound to tourism related to its temperate Caribbean weather and the second largest barrier reef in the world. But similar to its mainland counterpart, the island and its people are extremely poor. So, similar to our other stops in Mexico and Central America, we were bombarded by vendors mostly related to excursions and activities. We avoided the zip lining, snorkeling and scuba diving in a pursuit to find cuisine and culture that we had never experienced before. After all, before this trip we didn't know this island existed - so who knew when we would actually be back, if ever.

It was during our first meal at a literal shack, away from the harbor bars and restaurants, lacking signage and electricity, that we ran into Marcus. Boasting a big smile and a white polo that claimed he was an 'independent tour guide,' he started giving us unprompted recommendations of what to see on the island. Although the initial subtlety of selling himself was there, his casual and welcoming nature convinced us to have him lead our journey. It would be this same trusting nature that would get us into more than we bargained for.

Island-7114

Marcus (our tour guide), Rudy, Marc and Elie photo-opping with kids in Marcus' neighborhood


Past the purchase of Honduran weed, that really was more like an actual weed than any ganja I've had stateside. Past the insane views of the Caribbean juxtaposed with derelict homes, buildings, schools and neighborhoods. Past the dozens of children running barefoot or practically barefoot after our car to sell us any variety of shells, trinkets, homemade jewelry and the like. Past the nightclub that really was a bar that really was a front for a brothel filled with scantily clad ladies seeing $$$ associated with every American that walked in.  Past all of it, was a restaurant. A restaurant that Marcus had been hyping up during our entire journey and our hunger had finally caught up with us.

Shrimp-7143

Lobster-7147

Fried Chicken-7146

Like most islands or coastal cities, the menu and locals bragged of the seafood. Without hesitating we ordered lobster, shrimp, island fried chicken. But the real reason we were there screamed at us from a petite 1990s whiteboard taped to a pillar inside this restaurant: Especial Iguana $13.

To put the price of 13 American Dollars into context, the Iguana special was pricey considering the fact that 5 American dollars could buy you a lifetime supply of hot sauce or a full round of beers. But then Marcus described the processes involved with getting that Iguana to our plate, and it's pretty much the opposite of farm-to-table.

Step 1, enter the jungle at your own risk. Step 2, bring a dog to help you track down an Iguana and run it up a tree. Step 3, climb the tree and snatch the Iguana without getting bit. Step 4, bring your crated Iguana by multiple restaurants to see who's buying. Step 5, begin a painstaking and arduous process of boiling the Iguana enough to be able to try and remove chunks of the thick skin off of the animal (after some sort of death/slaughter). Step 6, use your skills to make the meat delicious. Step 7, serve with rice and plantains.

Iguana-7150

Iguana, fish-like bones and all, sitting on a plate of rice and plantains


The iguana itself, had a consistency comparable to a lightly boiled chicken one might use in a soup, most likely more due to the type of preparation than the animal itself. I hate using the comparison to chicken, but that's the closest thing we could all agree on. A delicate sweeter chicken, with lots and lots and lots of bones. Similar to a fish you have to fry whole because it's impossible to filet.

And that's when during the last bites of our meal, Marcus explained how the act of catching and selling Iguanas for food or otherwise is illegal in the country. "Here Iguana is an endangered species."

Wait what?! If you watch the video above, you can see our candid reaction to the statement we never saw coming. Further research from the International Union for Conservation of Nature (IUCN), the international organization that publishes the Red List of of Threatened Species, pointed to eating the Roatán Spiny-tailed Iguana or Ctenosaura oedirhina that is endangered but not critically endangered or extinct in the wild. So there's that.

Written by Foodbeast's Geoff...

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How To Make Mac & Cheese Buns For Your Burgers

(0) Comments | Posted December 18, 2014 | 1:49 PM

It all started with this ridiculous Facebook post we put up, a picture from Foodbeast reader @tymbussanich. The photo in question from November 4th then decided to reverberate through the halls of our Facebook audience, quickly reaching over 4 million people, 160,000 likes, comments and shares:

mac-cheese-bun-foodbeast

It was nuts, so a few days later we tested a slightly different variant, just wanted to see if it was cheesy buns that were getting our audience foaming at the mouth. Same creator, @tymbussanich, put together an entire bun made of cheese and tater tots. That picture went on to reach 2.7 million people initiating over 180,000 Likes, Comments and Shares:

cheese-tot-buns

Following the explosive growth of that second post relative to the standard reach of our other images running through the Facebook page, we decided to give it some time before the next test.

Nearly a month later on December 7th, we put one more picture up to make sure Facebook's algorithm wasn't just generously giving eyeballs to those couple posts. We ran a picture from another Foodbeast reader, @alexmensi, arguably the most beautiful one yet:

best-looking-mac-cheese-bun-foodbeast

The above picture was the definitive proof we needed that people were more drawn to mac and cheese buns than any other food concoction we'd covered in the past two months. @Alexmensi's glorious picture was immediately served to over 2.2 million eyeballs, garnering over 103,000 Likes, Comments and Shares.

Here are the stats straight from our Facebook Insights:

mac-cheese-bun-insights

After sharing the above findings with my team and sifting through the hundreds of inquiries that asked "Where can we get these buns?" and "How do I make them at home?" we found a location in Torrance, CA that just started serving them.

That's when our team of Marc, Peter and Geoff made the trek out to Muncheese Burger in Torrance to meet the Drake-look-a-like head chef Corey Davidson. Corey was cool enough to give us the lowdown on how to make the bun for yourself.

Here's the porny aftermath:

mac-cheese-bun-hamburger

muncheese-burger-sliced

mac-cheese-bun-pull-apart

Photos by Peter Pham, Written by Elie...

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