Arlan Arthur via Wikimedia Commons // Public Domain 
Arlan Arthur via Wikimedia Commons // Public Domain 

10 Delicious Food Mashups You Have to Try

Arlan Arthur via Wikimedia Commons // Public Domain 
Arlan Arthur via Wikimedia Commons // Public Domain 

What’s better than your favorite foods? Combining your favorite foods to make new foods, of course! Here are a few delicious culinary mashups that will make your mouth water.

1. CAPOOKIE

When you can’t decide whether to have cookies, cake, or pie for dessert, you can whip up all three in one pan! Hayley Parker at The Domestic Rebel calls it a Capookie. It’s a pie crust with a layer of cookie dough in it, covered with fudge cake batter, and topped with chocolate frosting and sprinkles. She even posted complete instructions for making it. Parker calls it the dessert equivalent of the turducken.

2. CHERPUMPLE

Liz Abersold via Wikimedia Commons // Public Domain

It’s bad enough not being able to decide whether to serve a cake or a pie, but which kind of cake or pie? Charles Phoenix developed a mashup that makes that decision much easier. His Cherpumple was unveiled in 2009, and it consists of three pies (cherry, pumpkin, and apple, hence the name) each baked into a layer of cake (yellow, white, and spice) which are then stacked together with lots of cream cheese frosting. Bookmark this for later: Phoenix’s recipe for holiday Cherpumple is on his website. There’s also a Fourth of July version called a Cherbluble, in which the pumpkin pie is replaced by a blueberry pie, and all the cake layers are white.

3. BURGERIZZA

 

One of the new stadium treats offered by the Atlanta Braves is the Burgerizza. As you might guess, it’s a combination of a hamburger and a pizza. Yes, it’s two pizzas with a big burger patty and cheese between them. The picture above is just one slice of the full Burgerizza, which sells for $26. Can't make it to Atlanta? The Washington Post has a handy how-to for making your own Burgerizza here.

4. GLAZED DOUGHNUT PIE

 

Hayley Parker at the website The Domestic Rebel made a pie out of glazed doughnut holes. That sounds like it might be simply a matter of putting doughnut holes in a pie crust, but there’s more to the recipe, like butter, brown sugar, and milk, which all combine to make a deliciously sweet and decadent mashup dessert.

5. POUTINE TACO

 

Kyle Marcoux, also known as the Vulgar Chef, created a North American fusion dish that’s not quite Mexican and not quite Canadian, but should appeal to the USA. The Poutine Taco uses a tortilla shell made of French fries held together with cheese as a bowl (of sorts) for the cheese curds and gravy of poutine. (Be aware that the post and the video instructions contain NSFW language.) Marcoux has a list of other taco mashups in the same post.

6. THE DOUBLE DECKER MAC AND CHEESE STUFFED BACON WEAVE TACO

 

Taco Bell has been cranking out mashups for years, but the fast food chain has nothing on Nick Chapman's Double Decker Mac & Cheese Stuffed Bacon Weave Taco. First, you do away with the tortilla shell and instead use a wrap made of bacon strips woven together. You make a taco with one, and then stuff it into another bacon shell filled with macaroni and cheese. There’s everything you love to eat stuffed into one hand. Chapman's bacon taco mashups don't end there: Here's his recipe for a Bacon Weave Choco Taco, a dessert taco consisting of a bacon weave shell with vanilla ice cream, fudge, chocolate, and peanuts.

7. S’MORES ECLAIRS

 

Hannah Hossack-Lodge combined a French pastry with an American campfire treat—not bad for a British baker! Her fresh-baked éclairs are topped with toasted marshmallows and crushed graham crackers, which are attached to the éclair with melted chocolate. You’ll find the complete recipe at Domestic Gothess.

8. LUTHER BURGER

Arlan Arthur via Wikimedia Commons // Public Domain

Supposedly named after R&B icon Luther Vandross, the Luther Burger is made up of a glazed doughnut—preferably a Krispy Kreme—sliced in half and used as a bun for a bacon cheeseburger. Local legend says Mulligan's, a bar in Decatur, Georgia, started selling the Luther Burger in 2005, although it was apparently predated by the similar Fat Kreme, which debuted in 2003. The burger became so popular that the Gateway Grizzlies sold it as a ballpark treat starting in 2006 under a new name: Baseball's Best Burger. You can find a recipe to make your own burger here.

9. POP TART TEQUILA ‘SHOTS’

~POP TART Tequila Shots! #PopTarts #TequilaShots #Booze #TGIF #OhBiteIt

A photo posted by Oh, Bite It! (@ohbiteit) on

 

Amy Erickson set out to ruin your childhood by incorporating tequila into cherry Pop Tarts. You mix tequila and lemon juice into pancake batter, coat your Pop Tarts, and deep-fry them. Next, glaze them with an icing made of powdered sugar, tequila, and lemon juice. The complete instructions are at Oh, Bite It!

10. CHEETOS CRUSTED MAC N’ CHEESE FRIES

Kyle Marcoux of The Vulgar Chef, who specializes in extreme food mashups, adapted a recipe from his friend Josh Schereherjeh to create a combination of macaroni and cheese and Cheetos. He cut up ready-made frozen macaroni and cheese into strips, coated them with flour, egg wash, and crushed Cheetos, and then fried them. You can find out how to make them here. Less than a year later, Burger King began offering an identical dish called Mac N' Cheetos, and Marcoux is not happy about it.

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iStock
An Eco-Friendly Startup Is Converting Banana Peels Into Fabric for Clothes
iStock
iStock

A new startup has found a unique way to tackle pollution while simultaneously supporting sustainable fashion. Circular Systems, a “clean-tech new materials company,” is transforming banana byproducts, pineapple leaves, sugarcane bark, and flax and hemp stalk into natural fabrics, according to Fast Company.

These five crops alone meet more than twice the global demand for fibers, and the conversion process provides farmers with an additional revenue stream, according to the company’s website. Fashion brands like H&M and Levi’s are already in talks with Circular Systems to incorporate some of these sustainable fibers into their clothes.

Additionally, Circular Systems recycles used clothing to make new fibers, and another technology called Orbital spins those textile scraps and crop byproducts together to create a durable type of yarn.

People eat about 100 billion bananas per year globally, resulting in 270 million tons of discarded peels. (Americans alone consume 3.2 billion pounds of bananas annually.) Although peels are biodegradable, they emit methane—a greenhouse gas—during decomposition. Crop burning, on the other hand, is even worse because it causes significant air pollution.

As Fast Company points out, using leaves and bark to create clothing may seem pretty groundbreaking, but 97 percent of the fibers used in clothes in 1960 were natural. Today, that figure is only 35 percent.

However, Circular Systems has joined a growing number of fashion brands and textile companies that are seeking out sustainable alternatives. Gucci has started incorporating a biodegradable material into some of its sunglasses, Bolt Threads invented a material made from mushroom filaments, and pineapple “leather” has been around for a couple of years now.

[h/t Fast Company]

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Apeel
New Plant-Based Coating Can Keep Your Avocados Fresh for Twice as Long
Apeel
Apeel

Thanks to a food technology startup called Apeel Sciences, eating fresh avocados will soon be a lot easier. The Bill Gates–backed company has developed a coating designed to keep avocados fresh for up to twice as long as traditional fruit, Bloomberg reports, and these long-lasting avocados will soon be available at 100 grocery stores across the Midwestern U.S. Thirty or so of the grocery stores involved in the limited rollout of the Apeel avocado will be Costcos, so feel free to buy in bulk.

Getting an avocado to a U.S. grocery store is more complicated than it sounds; the majority of avocados sold in the U.S. come from California or Mexico, making it tricky to get fruit to the Midwest or New England at just the right moment in an avocado’s life cycle.

Apeel’s coating is made of plant material—lipids and glycerolipids derived from peels, seeds, and pulp—that acts as an extra layer of protective peel on the fruit, keeping water in and oxygen out, and thus reducing spoilage. (Oxidation is the reason that your sliced avocados and apples brown after they’ve been exposed to the air for a while.) The tasteless coating comes in a powder that fruit producers mix with water and then dip their fruit into.

A side-by-side comparison of a coated and uncoated avocado after 30 days, with the uncoated avocado looking spoiled and the coated one looking fresh
Apeel

According to Apeel, coating a piece of produce in this way can keep it fresh for two to three times longer than normal without any sort of refrigeration or preservatives. This not only allows consumers a few more days to make use of their produce before it goes bad, reducing food waste, but can allow producers to ship their goods to farther-away markets without refrigeration.

Avocados are the first of Apeel's fruits to make it to market, but there are plans to debut other Apeel-coated produce varieties in the future. The company has tested its technology on apples, artichokes, mangoes, and several other fruits and vegetables.

[h/t Bloomberg]

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