Put bacon, a sunny-side-up egg and bourbon maple syrup on a cheeseburger, toss it all between two slabs of tater tot bread — which is a Nobel Peace Prize worthy invention on its own — and you’ve got the granddaddy of all breakfast/lunch/dinner sandwiches.
Honestly, why bother eating any food that isn’t this?
It’s like running on a treadmill. Sure, you’re moving your legs a lot, but it’s not taking you anywhere.
Your mouth may be chewing, but if it isn’t with the purpose of getting this sandwich down your gullet, then you’re never going to join Guy in Flavortown.
Sure, each one of these heart grenades probably shaves a few years off your life, but it’s clearly worth it.
Matt Hoffman used to say if he left earth without his bones being broken, then he would look at it as a wasted time with his body.
If you have a weakness for cheese, there’s a good chance you’re probably a big fan of Cheetos.
Let’s be real, there aren’t many things in life that can top a delicious bag of Cheetos or it’s Flamin’ Hot cousin.
But if you thought this finger-licking snack tasted amazing all on it’s own, you might want to brace yourself because your beloved Cheetos are about to get even more delicious.
There are actually tons of ways you can ruin your diet by incorporating this almighty orange snack into every meal of the day.
The best part is that some of these Cheeto creations won’t even leave any traces of orange evidence behind on your fingertips.
From Cheeto-crusted waffles to mac-and-Cheetos and even Cheeto-inspired desserts, the possibilities of what you can do with a bag of these and a little bit of culinary imagination are pretty much endless.
In order to help you step up your junk food consumption, we set out to find a bunch of badass Cheetos recipes that are so good, they’d impress even Chester himself.
After you try some of these insane recipes, you never go back to eating your Cheetos straight out of the bag.
Take a look at the pictures below to see 20 next-level ways to eat Cheetos.
Sous-vide is a culinary technique that has changed the way people around the world cook and eat.
Despite its use industrially for over 50 years, home cooks have just caught on in the past decade thanks to its safety, its easy use and the satisfying food it produces.
The term sous-vide is French for “under vacuum.” It consists of placing a product into a food-grade pouch, drawing out the air, sealing, and heating it.
Removing the air produces a number of desirable qualities, including improving the product’s shelf life, but the real magic comes from being able to cook the food right in the bag.
Once the pouch is sealed, it can then be placed in a water bath, which is held at a constant temperature by a small heater known as an immersion circulator.
After spending as little as 30 minutes to as long as 72 hours in water ranging from 130 degrees Fahrenheit to 190 degrees Fahrenheit (depending on the size and consistency of the food item), the product is then removed from the bath and pouch, and it can be eaten right away, stored or prepared in any number of ways.
So, why go through all this wizardry? You’re about to find out.
1. Taste
Vacuum cooking food allows heat to be transferred more efficiently from the water to the food than air.
As French chemist Hervé This, the “Father of Molecular Gastronomy,” explained to me, this means you need far less heat to dissolve the tough collagen tissue of meat and fish.
“With conventional cooking, you lose about 25 percent of the mass of the meat. Shrinking of meat is reduced with low temperature sous-vide cooking, so more tasty amino acids are kept inside.”
The result? Far more tender and better tasting meat (and vegetables) and less waste.
2. Control
Low temperature sous-vide cooking also has the benefit of precise temperature control.
After entering the water bath, the temperature of the food slowly becomes identical to the water’s temperature, making it easy to reproduce your favorite dish every time and virtually impossible to overcook.
3. Safety
There are three issues: the technique, the pouch and the food.
The safety of the method itself lies in its activity or lack there of.
You can literally leave your vacuumed food item circulating for hours with no or little repercussions because the water is kept at a constant temperature far below boiling. Try that with a convection oven. (Read: please don’t.)
As mentioned, the sous-vide technique has been used for over 50 years to extend the shelf life of food products.
When sous-vide pouches containing pasteurized ingredients are held at below 38 degrees Fahrenheit, they remain safe and edible for three to four weeks, which is much longer than food stored regularly in a refrigerator.
And for those concerned about cooking in what is essentially a plastic bag, no study (and there have been several) has demonstrated a risk of using food-grade or even zipper storage bags with low temperature sous-vide cooking.
4. Versatility
Whether it’s red meat, poultry, dairy, vegetables or even seafood, all can benefit from gentle, low-temperature sous-vide cooking.
Tough cuts of meat, which were traditionally ignored or braised to make them edible, can be made tender and cooked to medium or medium-rare without sacrificing flavor.
5. Panache
Let’s be honest: It’s also just plain cool. Just pop your food in a pouch, turn your circulator on, and enjoy not having to deal with greasy pans, burnt food or smelly clothes anymore.
Finally, we have a cooking technique for the 21st century done the smart way.
In fact, breakfast is probably the only reason I get out of bed in the morning instead of hitting the snooze button until it’s a socially acceptable time to drink wine.
Then again, how can you not love this almighty morning meal?
Aside from being downright delicious, breakfast is the only meal of the day that highly encourages you watch cartoons in your underwear while you stuff your face with all sorts of heavenly treats.
If you happen to be someone who likes to stay on the sweeter side of the breakfast food spectrum instead of suffering through a kale smoothie or a boring bowl of oatmeal, I have some good news for you.
In one sweet study, researchers from Tel Aviv University discovered eating dessert as part of a 600-calorie breakfast that includes proteins and carbs can actually help you lose weight.
So, I guess that means you can have your cake, and eat it for breakfast, too.
However, if your idea of a little morning indulgence includes adding chocolate chips to your pancakes or topping your toast with Nutella, you’ve been doing the whole dessert for breakfast thing like a damn amateur.
There are tons of ways to create candy-coated renditions of your favorite breakfast foods, so we set out to find a bunch of dessert recipes that will make getting out of bed in the morning totally worth it.
Take a look at the pictures below to see 25 ways to eat dessert for breakfast.
Maple, Blueberry and White Chocolate Pancake Cookies
So, obviously I’m a big fan of the D — dessert, that is.
When it comes to finding the perfect treat to satisfy your sugar cravings, nothing beats chowing down on a mouthwatering cupcake topped with a mountain of fluffy frosting.
Except, of course, biting into a cupcake that also happens to be filled with glorious booze.
Seriously, how could you not love a snack that lets you kill two birds with one fork by getting wavy while simultaneously stuffing your face with sweets?
If you’ve been settling for boring, old, sober cupcakes, I hate to break it to you, but you might want to consider hopping off the baked goods bandwagon because you’ve been missing out on all sorts of drunken cupcakes that are downright delicious.
Don’t worry, it’s not too late to make your happy hour a little sweeter.
In order to help you catch up, we set out to find a bunch of badass, cocktail-inspired cupcake recipes that are pretty much guaranteed to lift your spirits and help you booze like a damn bakery boss.
Now you can finally have your cake and get turnt up, too.
Try not to drool on your keyboard as you check out these 25 crunk cupcake creations.
The 23-year-old Los Angeles-based animator is what one might call a Chipotle addict of sorts, and this dude has eaten at his favorite Mexican grill every damn day for well over 150 days.
Now that’s some serious dedication.
His daily Chipotle endeavor all started as a joke for Lent, when he challenged himself to eat Chipotle for a 40-day span, which he dubbed “Chipotlent.”
After breezing through all those burritos bowls, he decided to see how long he could keep it going, so he started recording all of his meals on his website, Chipotlife.
You might be surprised to know Andrew hasn’t gained any weight despite eating an estimated 110,890 calories to date, and he recently posted a picture of his rock-solid six pack to prove it.
The Chipotle connoisseur has no plans of stopping anytime soon and even plans on going on vacation (in a city that has his favorite Mexican restaurant, of course).
Andrew Hawryluk loves Chipotle.
In fact, he loves this Mexican grill so much…
…he’s had it for lunch every day for over 150 days straight.
His dietary experiment began on February 18 when he set out on a mission to eat Chipotle for lunch every day.
It’s been five months, and Andrew shows no signs of stopping.
He posts photos of his lunch along with the receipts to keep track of his daily Chipotle consumption…
…and usually gets the same thing, a burrito bowl with white rice, chicken, guacamole and lettuce, finished off with some Tabasco Chipotle Hot Sauce on top.
Despite eating an estimated 110,890 calories worth of Chipotle, Andrew hasn’t gained any weight and recently posted a picture of his sexy six pack as proof.
However, there is one drawback to living the “Chipotlife”…
…if you’re looking to get in on this diet, you better be ready to fork over some serious guac, because Andrew has spent a total of $1,567 on Chipotle since February.
But hey, you can’t put a price tag on true love, even if it happens to be between a man and his burrito bowls.
I could totally swipe right on some nachos right about now.
It was only a matter of time until the hook-up generation found a way to get its meals Tinder-style.
I would 100 percent make out with those cookies.
Tender, which was created by three College of Charleston alums, is the food app that allows you to swipe through food porn pics until you find a meal you can see yourself spending the night with.
When you find a meal you like, all you have to do is swipe right to save the recipe. Then, follow the instructions as you get down and dirty with some skillets and that FreshDirect gift card your mom got you when you moved into your new apartment.
And just like Tinder, you can set filters to only get matches based on what you’re in the mood for, and you can save your favorite swipes to an in-app personal cookbook.
There is such a good person-to-food ratio going on right here.
In some ways, Tender is actually better than Tinder when it comes to the app itself, and not just because you don’t run the risk of seeing your mom on it — unless your mom is a plate of curly fries. You’ll probably see her on the app then, you French fry-human mutant.
Tender has plans to add an undo option for when you left swipe food accidentally.
While it will come at no extra charge on Tender, this same feature costs money on Tinder.
Hubba hubba.
So clear your weekend plans, put on something sexy (read: sweatpants) and swipe your way through Tender.
By the way, if you’re Hannibal Lecter, you can totally disregard this app. Tinder has always kind of technically been your Tender.
I’ve always been a big advocate of anything that gives you your sugar fix while simultaneously getting you sloshed.
So, it should come as no surprise I was pretty much the queen of Jell-O shots back in my glorious dorm room days.
But did you know that dessert shots go way beyond those little cups of jiggling gelatin booze?
If you’ve been limiting yourself to boring old Jell-O mixed with sh*tty cheap vodka, I hate to break it to you, but you’ve been missing out on all sorts of incredible shots that also double as dessert.
From boozy brownie bites and cheesecake shooters to mini, mouthwatering milkshakes and even deep-fried tequila shots, the possibilities are endless when it comes to getting wavy with some tasty treats.
So in order to make your happy hour a little sweeter, we set out to find a bunch of delectable recipes that will let you have your dessert and get turnt up too.
Seriously, after trying some of these shots you’ll never go back to slurping Jell-O out of a syringe ever again.
Take a look at the pictures below to see these amazing dessert shots.
Sure, you probably have flowing white gowns and faux-rustic, Instagramable venues — but isn’t it kind of missing something? Like, you know, your perfect, gorgeous, rows of heart-eyed-emojis lover?
Pizza. I’m talking about Domino’s pizza. That’s what your ideal wedding is missing.
Luckily, Domino’s has realized cheesy, garlicky pizza is exactly what you need to start a marriage off on the right foot, so the company created a wedding registry.
NBC
They say money can’t buy you happiness, but damn, this is pretty close.
Forget coffemakers and boring old hand towels you’d never buy in your entire life. You can now ask your guests to provide you with what you really want: endless boxes of pizza.
The registry allows guests to buy e-giftcards for the happy couple, ranging in amounts from $20 to $100. The bride and groom can then buy any combination of food they want.
The packages come with adorable, wedding-themed names like “2 AM Bachelor Party Feast,” “Dancing With My Slice” and “Bust Out The Fine China.”
Spokeswoman Jenny Fouracre said,
Our registry aims to bring couples together over their shared love of pizza. We hear often from customers that Domino’s was a part of their big day, from proposals to after-hours meals at their wedding. We wanted to make it easier for people to ask for and receive something that they’ll really use.
Jenny, Jenny, Jenny. You just get me. Of course I want to be proposed to over a box of pizza.
I can’t really imagine my clients doing that. Maybe it’s a novelty for a year, maybe it’s the same as giving a gift certificate to nice restaurant, but it’s not the same. Maybe it’s more for the budget market.
UM, OK, NICOLA.
Have fun with your boring silverware set and your stupid vacuum cleaner that’ll probably break in a year when it becomes overly clogged with your perfect, long, thick, glossy, high-end hair you shed all over your mansion.
Personally, my husband and I will be enjoying our lifetime supply of pizza.
Meet The Guy Attempting To Eat At Every $1 Pizza Place In NYC [#NOFILTER]
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With just a few months left until summer, there couldn’t be a better time to kick your health and fitness routine into high gear.
The traditional way of transforming your body (eating healthy accompanied by an exercise routine) is the best “no fail” way to see real results.
In order to leave the frustrations of these failing “fad” diets behind, healthy eating needs to become a part of your lifestyle, and this routine should start first thing in the morning by choosing a metabolism-boosting breakfast.
How Your Pumpkin Spice Latte Measures Up To Real Food
For that reason, if you choose to skip breakfast, your body stays in “sleep mode” and doesn’t take advantage of the time that you have awake to burn calories.
In fact, when you eat less than you need for basic biological function (about 1,200 calories for most women), your body “throws the brakes on your metabolism.”
The best way to wake up your system after having had spent hours at rest is to drink hot water with lemon.
In addition, lemons have the power to flush out the toxins that we ingest after eating processed foods. These toxins cause unnecessary bloating and can slow down our metabolism.
How Ayesha Curry Cooks Up Roasted Chicken with Lemon and Ginger [Eat With Elite]
Moving on from drinks to foods, your breakfast should be consumed approximately one hour after eating in order to kick your digestive system into gear.
According to Men’s Health Magazine, the best type of breakfast consists of protein and healthy fats.
While purposely eating “fat” is frightening to some, there is a significant difference between saturated and unsaturated fats.
Saturated fats raise the levels of cholesterol in your blood, which clogs your arteries over time, increasing your risk of having a heart attack or stroke.
Foods that contain saturated fat are dairy products, processed meats and pre-packaged snacks.
Therefore, ingredients such as butter and milk, which are often found in breakfast foods such as pancakes and waffles, are not only slowing down your metabolism, but they do pose as a danger to your health if you choose to consume them on a daily basis.
So, most people do best with eating a combination of protein and healthy fats first thing in the morning, such as eggs and avocados, both of which keep you satisfied for longer and help prevent low blood sugar fluctuations.
Avocados fall under the category of unsaturated fats, which helps to give your body a boost in energy in the morning. In turn, this helps you to burn more fat throughout your day.
Ridiculous Body Trends Demonstrated Through Food
In my opinion, the best breakfast option is a smoothie because you are able to consume all of the aspects of the ideal nutrition profile that would help you stay healthy and to loose weight, combined with exercise.
For example, smoothies can contain an abundance of protein if you so choose.
Including bananas for your base will make for a creamy taste. In addition, yogurts can also be added with healthy fats, such as coconut oil, almond butter and raw chocolate (known as cocoa).
Next, all you would have to do is throw your favorite fruits into the blender for a quick and healthy breakfast.
Greens can be including as well, as they are masked by the tastes of the fruits and healthy fats.
Last but not least, the breakfast that has taken over Instagram, the acai bowl, is also an excellent choice for a metabolism-boosting breakfast.
This breakfast is a nutrient-dense powerhouse, as it contains a high level of antioxidants that are not just great for your body, but are also great for your skin.
You can put your favorite toppings over your acai bowl, in a similar fashion to frozen yogurt. Not only will this breakfast option boost your metabolism, but due to its nutrient-dense properties, the fruit is also known to have positive effects on ailments associated with oxidative stress, heart disease and cancer.
Overall, when planning your health and fitness routine for this summer, it is important to take your breakfast choices into consideration, as they are key in boosting your metabolism.
Nutrient-dense foods and drinks tend to nourish your body, while also preparing it to loose fat after a session at the gym.
The food choices that you make every day should become a part of your everyday lifestyle, and with hard work, these decisions will lead to your desired health and fitness goals.
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The probiotics in Greek yogurt can make you feel less bloated, while the potassium found in bananas offsets sodium, leaving your stomach nice and flat.
For lunch: salad with salmon and cubed sweet potatoes
Omega-3 fatty acids are great for circulation throughout the whole body.
They keep the blood flowing to your lady parts, which can completely enhance your sex drive and also help with lubrication.
Sweet potatoes have Vitamin A, which your vagina really loves. It keeps your vaginal walls healthy and helps generate the hormones we need to stay energetic, getting you horny and ready to go.
The leafy greens in your salad will also enhance circulation and blood flow, which in turn increases stimulation and arousal.
Snack: apples and almonds
Apples contain phloridzin, which mimics the female sex hormone estradiol.
Add the hydrating properties of the Vitamin E found in almonds, and “dry” will not be in your vagina’s vocabulary.
For dinner: sushi with miso soup and edamame
Dinner can be tricky. You’ve been eating for your vagina all day, and you both deserve an awesome meal.
But, you’re training for a marathon of boning.
Would Serena Williams eat a 24-ounce steak right before she played the US Open? No, she would order it the next night to celebrate her victory after she DOMINATED.
Sushi is the perfect pre-sex meal. It’s delicious, a little fancy and won’t leave you with a heavy feeling later.
Get a roll with salmon or tuna (for omega-3s) and avocado (for the B6 and potassium) to help boost your libido.
Unprocessed soy helps with lubrication, so the miso and edamame will keep things moist down there for game time.
Wasabi is viewed as an aphrodisiac, so give your partner as much as he or she can handle.
Wasabi root also contains zinc, which is the property in oysters that gives them their infamous reputation.
Just because you’re tossing them into a slow cooker and they’re disappearing under the lid doesn’t mean you should use an ingredient that wouldn’t be fit to appear all by itself on a dinner plate.
Long before ingredients get to a dangerously spoiled stage, they lose their flavor and nutrients.
Chemically, food changes as it ages. Just as a brown banana has a lot more sugar than a green or barely ripe banana, your vegetables’ taste and nutritional values are altered the longer they sit in your fridge or pantry.
Since your goal with slow cooking is health as well as convenience, begin with the freshest ingredients possible.
2. Get the right broth.
Almost every slow cooker recipe calls for a liquid. The liquid you use is just as important an ingredient as the other items in the recipe.
Chicken broth, bone broth or vegetable broth should be your first choice because it will impart the most flavor to your dish.
If you don’t have broth, your second choice should be filtered water.
3. Don’t be afraid to experiment.
Slow cookers are very forgiving. (Trust me, I know.)
If you think you have an idea for a twist on an old standby, don’t be shy about trying it out.
Slow cookers are fantastic platforms for trying out new spices that you’ve always wanted to test.
The Insomniac's Late Night Pasta Dish
Or maybe you have a family recipe, and you’d like to convert it into a slow cooker recipe.
Then, open up your spice cabinet and see what other goodies you have in there that might enhance the dish.
There’s never been an easier way to play with exotic spices and unusual ingredients. Pretty soon, you’ll be inventing new slow cooker recipes that will become family favorites.
4. Reheat.
Even the most basic slow cookers have a setting for warming. This is to keep food warm after it’s finished cooking until you serve it.
You shouldn’t, however, leave the food in the slow cooker on the warming setting indefinitely. This will result in the food drying out and going past the “done” point.
You should also never leave your dish in the slow cooker sitting on the counter overnight unless you’re cooking something for the next day.
The dark, moist and warm conditions can lead to unhealthy bacterial growth.
Ridiculous Body Trends Demonstrated Through Food
If you want, when you’ve finished with mealtime, just remove the entire ceramic dish and store it in the fridge with the lid on, assuming you can make room for it.
The next day, take it out of the fridge, allow the ceramic dish and lid to come to room temperature, and reheat it right in your slow cooker.
With all these slow cooker tips, I know you’ll have so many more meal ideas for the rest of winter. Hope you enjoy!
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And all of the ingredients in the recipe are super basic, so there’s no need to cluelessly wander around your local grocery store until a disgruntled employee lies to you about where the coconut oil is.
According to Serious Eats, here’s how you make them:
Whisk butter, sugar, salt and egg in medium bowl. Whisk in milk and Irish cream liquor until combined. Add flour and baking powder to the bowl, then stir until just about smooth (see note).
Heat 1 tablespoon butter in large nonstick skillet until melted over medium-low heat. Scoop as many 1/4 cup portions of batter into pan as will fit without crowding, then gently spread out into a disc shape. When bubbles appear on the surface, flip the pancakes over and continue to cook until done, about 1-2 minutes more. Repeat with remaining batter. Serve warm with butter and syrup.
If Baileys isn’t really your style, or if you’re more into a traditional pancake, you can go ahead and smother yourself and your fluffy pieces of heaven in Jack Daniel’s syrup.
Again, a super-simple recipe, as the syrup requires nothing more than a bottle of Jack, some maple syrup and unsalted butter.
I think Ke$ha could definitely get down with these bad boys.
In a small pot over low heat, combine Jack Daniel’s, maple syrup and butter. Stir until the mixture simmers lightly. Let simmer for a few minutes to cook off the alcohol in the whiskey. Then remove from heat and let cool. Serve warm or cold over pancakes.
Now, if you’re not as hungover as you thought were and you’re willing to experiment with something a liiiittle more challenging, buttermilk beer pancakes are truly next-level amazing.
The recipe calls for virtually all the same ingredients, but you’ll also need beer (obviously), buttermilk or heavy cream, vanilla extract and cream of tartar — whatever that is.
Seriously, my pinky involuntarily raises itself when I even think about the phrase “cream of tartar.”
Still, look at it this way: You have the luxury of stuffing your face in the comfort of your own home with any one of these recipes instead of subjecting yourself to the judgmental stares of some douchey waiter.
Drinking In America breaks down the boozy breakfast dish:
Set out a stand mixer (or a bowl and a hand mixer), a small bowl and a large bowl. Separate the eggs, putting the whites in the stand mixer and the yolks in the small bowl. Add the cream of tartar to the egg whites and beat on high until stiff peaks form, about 5 minutes. Add the beer, buttermilk and vanilla to the egg yolks, beat until well combined. In the large bowl stir together the flour, sugar, baking powder and baking soda. Add the yolk mixture to the dry ingredients and stir until combined. Then, fold the egg whites into the pancake batter. Add the butter to a preheated griddle (preheated to 350 degrees) or large skillet over medium high heat, push around until melted. About ¼ cup at a time, pour the pancake batter on the preheated surface. Let it cook until bubbles form in the center, flip and allow to cook until golden brown on the underside.
No shame in the boozy pancake game, baby. No shame at all.
The Insomniac's Late Night Pasta Dish
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If you absolutely love tacos and you’re on a tight budget, but you’re also in love, this is your calling. Taco Bell is now serving up wedding ceremonies!
I can see it now: unlimited refills and “Fire Sauce” for all in attendance. It sounds like a beautiful thing and now, it can be your beautiful reality.
First, you need to figure out whom you’re going to marry. Then, you’re going to want to make your way to Taco Bell’s Las Vegas Cantina flagship location.
That’s where the new Taco Bell wedding chapel is! No, I’m not kidding and this is NOT “fake news.” This is very real news!
If you’ve ever had wild dreams about getting married at a Taco Bell, you can now fulfill those dreams by forking over $600 for the ceremony.
According to Taco Bell, your $600 payment will get you a Taco Bell garter and bow tie. But wait, there’s more. Remember that dream you had about tossing a “sauce packet bouquet?” It’s coming true.
The newlyweds will also get two “Just Married” t-shirts and a batch of Taco Bell-branded champagne flutes. Go crazy!
At this point, you’re probably wondering about dinner. After all, you’re at Taco Bell. Dinner has to be good, right? Right.
Your well earned $600 will get you a 12-pack of delicious tacos as well as a Cinnabon Delights wedding cake for dessert.
As of right now, the Taco Bell weddings in Vegas won’t be happening until summer rolls around.
Until then, if you’re really looking to tie the knot at a Taco Bell location, you can enter the fast-food chain’s “Love & Tacos” contest to be the company’s first-ever couple to be married at its Vegas restaurant before the summer.
Hey, look at the bright side. Now, you have more than enough time to buy her the Ring Pop she’s always wanted.
Why Being A Bridesmaid Is Harder Than It Looks [Gen whY]
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If you’ve ever had the pleasure of peeling back a yogurt lid, then you’ve probably also been nailed in the eye with that mysterious liquid that settles at the top of the container.
It’s safe to assume that that liquid is not so good for you if it gets in your eye, but don’t be so quick to pour it out. Apparently, it’s just whey, and it’s loaded with protein, probiotics, potassium and calcium.
So yes, that yucky stuff is actually kind of good for you.
Instead of pouring it out, it’s recommended that you stir that ish up and enjoy!
Unfortunately, several big yogurt producers, such as Chobani and Fage, are dumping the liquid before packaging their products, which can wreak havoc on the environment. According to Modern Farmer, extremely large quantities of whey contain high levels of acid, which can’t simply be dumped without a second thought:
Not only would that be illegal, but whey decomposition is toxic to the natural environment, robbing oxygen from streams and rivers.
According to FWx, some yogurt producers are actually packaging the whey and selling them to customers as shots. For example, Greecologies, a yogurt shop located in New York City, created flavored whey shots infused with ginger, jalapeño, peppermint and lemongrass. You can add them to smoothies or even mix them into some oatmeal for a little extra flavor and protein.
If you have trouble getting past the ick factor of all of this, don’t worry, because you can basically pretend that it doesn’t even exist.
Before you open up your yogurt, just give it a quick shake.
The machine is now open to guests at the Mandarin Oriental Hotel in Las Vegas. According to Travel + Leisure, it’s stocked with 320 mini bottles of Moet’s Imperial Brut and Imperial Rose champagne.
Each bottle holds about a glass and a half of champagne, and the machine even dispenses miniature flutes! So adorbs, must guzzle immediately.
Another bonus: The champagne bottles are dispensed from the vending machine without being shaken upon delivery, which means no surprise champagne bursts upon opening.
In order to gain access to this bubbly-dispensing godsend, guests at the Las Vegas hotel must first purchase a $20 gold coin at the front desk and prove that they’re at least 21 years old.
Last summer, Starbucks dominated the social media scene with a collection of rainbow concoctions from its secret menu.
These multicolored drinks became such a sensation, it was almost impossible to scroll through Instagram without seeing at least one or two of these brightly colored treats.
If you’ve been craving a bit of color in your life lately but are sick of ordering yet another plain old #PinkDrink, you might want to pay attention.
It turns out Starbuck’s secret menu has some new eye-catching sips up its sleeve.
Apparently, there are two new tie-dye drinks on Starbucks’ secret menu, combining a whole spectrum of pretty colors into one single cup.
If you’re wondering what the hell these beguiling beverages are, I’m here to fill you in.
The Pink Purple Drink is simply a mixture of the legendary #PinkDrink and the almighty #PurpleDrink.
The Pink Purple Drink is made with one-part Strawberry Acai Refresher with coconut milk and one-part Passion Iced Tea with soy milk, vanilla syrup and blackberries.
The Matcha Pink Drink, on the other hand, is made with three-parts Strawberry Acai Refresher with coconut milk and one-part Matcha Green Tea with coconut milk.
The Instagram account, @nonstopeats, revealed the secret to ordering this two-toned treat.
The Insta post stated,
You have to ask them to mix the matcha and coconut milk together first, add ice and slowly add the traditional pink drink to make this cool ombré affect.
However, the post also warns people these drinks are a pain in the ass to make, so you shouldn’t be surprised if your barista looks hella annoyed when you order one of these tie-dye concoctions.
Baristas have been leaving some colorful comments about the new tie-dye drinks on a Reddit thread.
Some are saying you’ll have to pay double for one of these bad boys because these secret menu items are technically two drinks in one.
Reddit
But hey, if you ask me, spending a few extra bucks and losing your barista BFF is a small price to pay for one seriously epic food porn picture for your Instagram, am I right?
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Well, it looks like you might not be eating so fresh after all.
According to a new study revealed by the Canadian Broadcasting Corporation and conducted by Trent University’s Wildlife Forensic DNA Laboratory’s researcher Matt Harnden, Subway’s chicken only contains 53.6 percent chicken.
Although, I did feel like I could say I did yoga every time I ate at Subway.
While McDonald’s Country Chicken turned out to be 84.9 percent chicken DNA, and Wendy’s Grilled Chicken Sandwich was comprised of roughly 88.5 percent chicken DNA, Subway’s chicken averaged a score of 53.6 percent chicken DNA.
On top of that, Subway’s chicken strips averaged out to be 42.8 percent chicken DNA.
This leads me to the question: What the hell is the other 50 percent?!
Thankfully, it’s not like the remaining half of the DNA found was rat meat or human flesh or dandruff dust. (For instance, I’m 50 percent human flesh DNA and 50 percent dandruff dust DNA. FYI.)
Nope, it was soy. While a statement from Subway says the restaurant chain only includes 1 percent soy protein in their ingredients, these results do seem to run extremely contrary to that.
Before you start gorging yourself of McDonald’s Country Chicken, know fast-food chicken also has upwards of seven to 10 times the amount of sodium than regular, store-bought chicken.
Subway went on to say,
We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients.
Yeah, you effing better.
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As a hipster, it is my dream to be cremated after I die (like duh! Would I really get cremated before I die?) and for my remains to be placed inside a mason jar along with some kombucha and soy milk.
Hey, don’t judge. Respect the dead and their wishes.
If you’re looking to turn your basic obsession with Starbucks into hipster art for your Instagram, then do I have the cup option for you!
Starbucks gifted Singapore with some cold brew last summer and now, you can permanently have your cold brew poured in some dank mason jars.
It’ll only cost you either $6.30 or $4.20, depending on which size you get.
Unfortunately for all of you coffee addicts living in the US, you can only get these in Singapore.
As I type this, I assume thousands of my diehard readers will soon book their trip to Singapore after learning you can only get this black-capped mason jar there.
You’re welcome, the Republic of Singapore’s Tourism Department. You can Venmo me… or send me one of those cool mason jars for non-cremation-related reasons.
OK, so I might hold on to one to satisfy my hipster burial wishes. But I’m going to drink a lot of cold brew out of it before it’s used before that.
I mean, I might just have to go to Singapore to get these cups in bulk. Look how cool they look in black and white!
OK, I’m a little salty about this because I spent most of college adding cereal to ice cream for late-night snacks. I had no idea I was actually a genius and not just a fatass.
It’s fine, I guess. I’m sure Ben & Jerry’s does it way better than I ever did.
On March 7, the ice cream company released a lineup of the new breakfast-inspired flavors, collectively called Cereal Splashbacks, and wow do they sound amazing.
In the wise words of Britney Spears: Gimme, gimme more. GIMME MORE.
The new lineup includes three flavors based on your favorite childhood breakfast cereals.
1. Fruit Loot
Ben & Jerry’s
2. Frozen Flakes
Ben & Jerry’s
3. Cocoa Loco
Ben & Jerry’s
So, why add cereal to ice cream?
(Seems like a stupid question if you ask me, but Ben & Jerry’s has an answer for us anyway!)
Flavor Guru, Eric Fredette, said in a statement,
The sweet milk at the bottom of a cereal bowl is arguably the best part.
We wanted to take our flavor concepts and make people feel like a kid again, which is how we landed with our Cereal Splashback flavors.
There’s a flavor for every fan that will help bring them back to the prize-at-the-bottom-of-the-box days, watching Saturday-morning cartoons in pajamas.
Nostalgia’s great, and dude’s right: The milk at the bottom is ALWAYS the best part of a bowl of cereal.
But I’m starting to feel concerned. Is it bad that I’m 23 years old and I still regularly enjoy a bowl of cereal on a Saturday morning?
Seriously, Cap’n Crunch is and was the go-to breakfast cereal for kids (and me because, I stress again, cereal is still a very regular snack/meal for me, and you can’t make me feel bad about it).
Consider this article my desperate plea to Cap’n Crunch and Ben & Jerry’s to collaborate to make this delicious concoction ASAP!
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