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10 Delicious Food Mashups You Have to Try

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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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Big Questions
Why Don't We Eat Turkey Tails?
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Turkey sandwiches. Turkey soup. Roasted turkey. This year, Americans will consume roughly 245 million birds, with 46 million being prepared and presented on Thanksgiving. What we don’t eat will be repurposed into leftovers.

But there’s one part of the turkey that virtually no family will have on their table: the tail.

Despite our country’s obsession with fattening, dissecting, and searing turkeys, we almost inevitably pass up the fat-infused rear portion. According to Michael Carolan, professor of sociology and associate dean for research at the College for Liberal Arts at Colorado State University, that may have something to do with how Americans have traditionally perceived turkeys. Consumption was rare prior to World War II. When the birds were readily available, there was no demand for the tail because it had never been offered in the first place.

"Tails did and do not fit into what has become our culinary fascination with white meat," Carolan tells Mental Floss. "But also from a marketing [and] processor standpoint, if the consumer was just going to throw the tail away, or will not miss it if it was omitted, [suppliers] saw an opportunity to make additional money."

Indeed, the fact that Americans didn't have a taste for tail didn't prevent the poultry industry from moving on. Tails were being routed to Pacific Island consumers in the 1950s. Rich in protein and fat—a turkey tail is really a gland that produces oil used for grooming—suppliers were able to make use of the unwanted portion. And once consumers were exposed to it, they couldn't get enough.

“By 2007,” according to Carolan, “the average Samoan was consuming more than 44 pounds of turkey tails every year.” Perhaps not coincidentally, Samoans also have alarmingly high obesity rates of 75 percent. In an effort to stave off contributing factors, importing tails to the Islands was banned from 2007 until 2013, when it was argued that doing so violated World Trade Organization rules.

With tradition going hand-in-hand with commerce, poultry suppliers don’t really have a reason to try and change domestic consumer appetites for the tails. In preparing his research into the missing treat, Carolan says he had to search high and low before finally finding a source of tails at a Whole Foods that was about to discard them. "[You] can't expect the food to be accepted if people can't even find the piece!"

Unless the meat industry mounts a major campaign to shift American tastes, Thanksgiving will once again be filled with turkeys missing one of their juicier body parts.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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Food
Here's the Butterball Hotline's Most Frequently Asked Turkey Question
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If you’re preparing to conquer a whole turkey for the first time this Thanksgiving, you may have some questions. Like, is bigger really better? How long should the turkey rest? And is dunking the bird in a deep-fryer a bad idea? But if data from the Butterball Turkey Talk-Line is any indication, the first and most important question you have concerns defrosting. As Fox News reports, how to properly thaw a turkey is the hotline's most frequently asked question—and has been for some time.

Dial the Butterball experts in the days leading up to Thanksgiving and they’ll likely tell you that there are two ways to handle a frozen turkey. The first is to unwrap it, place it on a tray, breast-side up, and leave it to sit in the refrigerator for a few days. The rule of thumb is to allow one day for every four pounds of turkey you’re thawing. So if you have an eight-pound bird, begin the defrosting process two days before Thanksgiving; if it’s 16 pounds, you need to let it thaw for four days.

Don’t panic if you’re reading this Wednesday night. There’s a quicker method for home cooks who prefer to wait until the last minute to start thinking about Thanksgiving dinner. Empty and clean the sink in your kitchen and fill it with cold water. With the plastic wrapping still on, submerge the turkey in the bath, breast-side down, and leave it alone. After 30 minutes, change out the water and flip the turkey so that it’s breast-side up. Repeat the process until the meat has fully thawed, which should take half an hour per pound. (So if you’re willing to stay up the night before, you can have a frozen turkey oven-ready by Thanksgiving morning.)

Have more burning questions about your dinner’s starring dish? You can call or text Butterball for guidance between now and December 24 (for those Christmas Eve questions). For additional turkey-cooking expertise, check out our list of tips from real chefs.

[h/t Fox News]

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