10 Craziest Culinary Guinness World Records

Culinary adventures might not be something we necessarily associate with the Guinness World Record, but Food and Drink are a very popular category for setting records. If you visit that section on the GWR website, you'll see all kinds of crazy records. Longest noodles, the largest serving of pancakes or the most expensive hotdog commercially available are just some of them. But human creativity goes way beyond the longest noodles or the largest serving of pancakes. We can do much better! Let's see some of the craziest culinary achievements worth mentioning in this article.

1. Most ice cream scoops balanced on a cone

You know when you have 2-3 scoops of ice cream on your cone and you have to eat them fast or they start dripping? Well, imagine how much would 123 scoops of ice cream drip, because that's exactly how many scoops Ashrita Furman from the USA balanced on a single cone in 2017.

2. Most ghost peppers eaten in two minutes

Ghost peppers held Guinness World Record for the hottest chilli pepper in the world until 2012, when it was beaten by the Trinidad Scorpion Butch T pepper in 2011 and the Carolina Reaper in 2013. Eating something 170 times hotter than Tabasco sauce obviously wasn't enough for Jason McNabb from the USA, who consumed 66 grams of ghost chilli peppers in just two minutes. Yikes!

3. Largest wedding cake in the world

Playing in an online casino for real money can make you hungry, but not hungry enough to eat this wedding cake because the whole thing weighed more the 6 metric tonnes. To be more precise, chefs at the Mohegan Sun Hotel and Casino, Connecticut, made a 6.818 tonnes wedding cake which was later displayed at their New England bridal showcase.

4. Largest pizza in the world

You thought this could go without the pizza? No way. This record was set in 2012 for the first time by a group of Italian chefs, and the latest attempt was by YouTuber Eric Decker teamed with Pizza Hut. They officially made the largest pizza in the world earlier this year, a 14,000-square-foot pepperoni pie.

5. Largest chocolate sculpture

Finally, a food record that is not set in the USA. The largest chocolate sculpture was created in Brazil by Equipe de Casa do Chocolate on April 2018, weighing 10,488 kilograms. It is a recreation of a traditional house, with all the inventory inside it made out of chocolate as well.

6. Most Big Macs eaten in a lifetime

Donald A. Gorske sure loves Big Macs. He has been a fan of McDonald's since 1972 and has eaten more than 32,000 burgers. Big Macs account for almost all of his solid food intake, and he drinks nothing but Coca-Cola. He's almost 70 and healthy as a horse. Talk about good genetics!

7. Longest sushi roll

It's only fair that the longest sushi roll came from Japan if the largest pizza didn't come from Italy. This sushi roll measures almost 3 kilometres (2,844 m) and was created by 400 participants in Tamana City Labor Athletic Center on November 2016.

8. Highest pancake toss

Proud of your pancake tosses? Well, this American called Dominic Cuzzacrea tossed his pancake for 9.47 metres and was rewarded with the highest pancake toss world record. That's pretty much it.

9. Largest cheesecake

Englishmen are among those who claim to have invented cheesecake, but the world record for everyone's favorite sweet dessert goes to the Russians. Created by a Cheeseberry Company in Stavropol, this cheesecake weighed 4,240 kg and was almost 2 m in diameter.

10. Largest fruit salad

This whole thing started as a bet, and after a while, an entire town of Checy (France) was involved. The official Guinness World Record states this salad weighed 10,340 kg. After the record was set, the salad didn't go to waste. Instead, part of it was donated to charity, and other part sold.

Double Chocolate Brownie Cookies

My niece and I made these double chocolate brownie cookies - rich, decadent and delicious warm (if you don't mind them falling apart in your hands!)

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I'm so happy my niece loves both baking and chocolate - you may remember the donuts and brownie spiders we created. Getting her into the kitchen is always an adventure, and a great opportunity to learn about math, etymology, history and science (the brownies turned into a discussion about gas expansion and pressure release, turning into a lesson on volcanoes). These lessons are never formal, and I love that they can be woven in seamlessly because she is infinitely inquisitive and I am an endless treasure trove of random trivia.

These cookies are the perfect after school treat to make, because they are fairly quick to put together (even with 5 and 2.5 year olds getting involved!). While an overnight chill is recommended for these, if the chocolate craving is immediate it's easy enough to scoop out 1 or 2 balls of dough and freeze them for a half hour while the rest of the dough hangs out in the fridge for the next day. They're dense and chewy, just like a thin brownie, and the amount of chocolate chips is absolutely up to you - the amount I have listed is as per my niece's measurements. If you prefer nutty brownies, substitute 1/3 to 1/2 of the chocolate chips with your nut of choice, or add mini M&Ms, pretzels... anything you like!

Pro tip: these make amazing ice cream sandwiches. I found it best to pop the cookies in the freezer for about 30 minutes before assembling them since they are on the softer / chewier side of things. Once assembled, individually wrap the sandwiches and freeze until the ice cream firms up.

Beer Braised Chicken

Are you looking for a unique way of preparing chicken that will leave you and your friends wanting more? If yes, then this beer braised chicken recipe will definitely do the job, making you have a combination of beer and chicken that creates an exceptional flavor to impress your visitors.

Beer braised chicken is extremely easy to prepare and takes less of your time. If you are new to the game, the process takes less than two and a half hours. However, the process will likely take even less time if you have been doing it for long or have some tips (around two hours).

The best thing about this process is that you can use any old beer to have that chicken taste you have always desired. For a better result, it is recommended to use a dark malty beer that is rich and contains sweet notes. Don’t worry about how to get such beer since Beer Snobs will enlighten you and get one that suits the job.

Ingredients

Serves 4

Salt and pepper

1 tbsp olive oil

6 skin-on chicken thighs (about 2 pounds)

1 large onion, sliced

6 small carrots, sliced

3 cloves garlic (finely chopped)

All-purpose flour

2 tbsp brown sugar (optional)

1 tbsp tomato paste

2 tbsp dried thyme

3 bay leaves

2 tbsp whole-grain mustard

2 tbsp apple cider vinegar

1 (12 oz) bottle amber beer

Step 1: Brown the Chicken Thighs

• Season chicken liberally with salt and pepper. 
• Heat oil in an ideal pot over medium-high heat and add the chicken thighs in one layer (you may need to do this in batches). 
• Cook, without moving, until the thighs turn brown, about 6 minutes. Flip and continue cooking for about 3 minutes.
• Transfer the brown thighs to a plate and cook the remaining thighs using the same procedure.

Step 2: Drain off the Fat Rendered by the Chicken

• Drain the fat from the cooking pot, leaving about two tablespoons.

Step 3: Cook the Onions

• Add the onions, carrots, and garlic and cook over medium heat, stirring, until the vegetables turn golden brown. Add flour, stirring for another 1 minute.
• You can add your brown sugar at this point to intensify the natural sweetness of the onions and the other vegetables.

Step 4: Bring to Simmer

• Add 1 tbsp of salt, tomato paste, thyme, bay leaves, vinegar, and beer to the onion. 
• Scrape up the browned bits from the bottom of the cooking pot with a spoon or spatula, then add the chicken thighs and bring to a simmer.

Step 5: Cook Until the Chicken is Falling off the Bone

• Cover the pot and cook for 1 hour, until the liquid is reduced and the meat separates from the bone. 
• Serve it with your favourite starch - potatoes or rice are both great.

 

Related Questions

Can Chicken Be Braised?

• Yes, you can definitely braise the chicken to make it flavorful and tender. It is an ideal method of preparing your chicken during the colder seasons.

What Beer Is Good for Cooking Chicken?

• The best beer for cooking chicken is one that has been perfectly balanced (Amber). A beer in the middle as far as taste is concerned. You need a beer that is neither too hoppy nor too sweet. Sour beer is also ideal, as the acidity works too well on the chicken.

Does Braising Tenderize Chicken?

• Yes, braising is an ideal way of tenderizing the chicken. The beer also helps to keep the kitchen moist and flavorful. This is because the chicken absorbs the flavors in the braising liquid, giving it the required flavor.

Conclusion

Braising chicken is an excellent way of making it flavorful and tastier. The process is easy and will consume less time when you have the needed materials. Ensure you use an ideal beer (not too hoppy) to achieve a great result. Also, follow the procedure carefully to avoid messing up.

Curried Pumpkin and Lentil Soup

This rich, smooth Curried Pumpkin and Lentil Soup is filled with a homemade spice blend on top of curry powder, featuring a selection of Selefina Spices. Make this spicy or mild - the flavour is amazing either way!

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I love that no matter how crazy life gets, my mom and I can always count on soup to get through it. We do this in different ways - I channel the energy fueled by emotions or stress or what have you into creating a pot full of comforting and ever changing flavour. My mom takes comfort in the care and love I put into the food and the nourishment of the meal bolsters her. 

We've recently had to clear space in our pantry, fridge and freezer to fit in items my grandmother had - the experience was a mixture of laughter, tears, frustration and "what the heck is this?" moments. At the end of it, I had pulled out the fixings for soup that was spicy, smooth and packed full of nutrition. Letting everything simmer away perfumed the house in the best way possible, and the sense of joy that came from my mom seeing lunch was made was immeasurable. She laughed that I had made her "danger soup" given my coconut allergy - which is what I'm going to wind up calling all coconut based soups and stews from now on!

Garlic Confit Focaccia #Breadbakers

Luscious garlic confit (and its oil) is the star of the show in this Garlic Focaccia. The crisp crust and pillowy soft interior is reminiscent of a perfect pizza, while pockets of sweet garlic will make you wonder why you ever made garlic bread any other way.

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There are a few scents that are guaranteed to make you hungry: baking bread, freshly made cookies, and garlic! Well, I don't have any cookies for you today, but this garlicky bread more than makes up for it - between making the garlic confit and baking the bread our house smelled like the best garlic bread for days.

 

My sister had spotted a garlic confit focaccia on social media one night, and immediately sent me the photo with the note "you need to make this". I mean, who am I to say no? Life got in the way however and the bread kept getting pushed to the back burner again...and again. By the time I got to it, she had forgotten about the email altogether! All was not lost though, because once the garlic started cooking she was all in for some new bread. 

 

Now, this loaf is a bit more time intensive than your standard sandwich bread, but the hands-on time is pretty minimal.The confit takes 2 hours in a slow oven to transform the sharp, in-your-face taste of raw garlic into a mellow, slightly sweet one. Luckily, while it cooks the dough can me made and have it's first rise, and while it cools down the dough will be doing a second, slower proof in the fridge. I was honestly worried about the garlic burning in the oven while the bread baked, but it stayed perfectly sweet and intact. The best part about this bread is not only does it get studded with garlic cloves and bathed in the garlic oil, but whatever's left (if anything!) is a perfect accompaniment if you love the allium as much as I do! We spread the confit cloves on chunks of the still-warm loaf and dipped it in the re-warmed oil.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

We take turns hosting each month and choosing the theme/ingredient. 

 

 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients