Nothing is more relaxing than a warm bubble bath with lit candles… that smell like burgers? White Castle is re-releasing their oddly popular eau-du-slider candle for $15 a piece, with proceeds going to charity. No word on if there is a french fry or milk shake counterpart in the works.
Ramen Craze Gone Too Far
You are a rare human being if you don’t like ramen, especially the soupy steamy Ippudo-style kind. The pre-packed college staple is a guilty pleasure too. It makes for a great snack when you are in the midst of some intense “drunchies.” Subsisting on the stuff solely for 13 years, by choice, is however not the best idea. Alas, that is what an 18-year-old from the UK has claimed she has done and while she is slim, she apparently has the health of an 80-year-old.
Mayo Hits A New High
Finally a Netherlands-based food chain has come out with a weed mayonnaise. Unfortunately, the product contains no actual weed- it only smells and tastes of bud. We love our condiments here at Underground Eats, but this one just seems a bit useless. ‘Til they put in the good stuff, we’ll stick with our favorite.
The Breast Beer Insulator
In classy drinking news, a company has created the boobzie, a.k.a. coozie with polyurethane gel filled breasts. Each of them come covered with a tongue-in-cheek slogan and a personalized backstory- thus successfully making the product even weirder.
E is for Elephant Dung Beer
Elephant Dung Beer is not made with elephant dung directly. (Oh, phew). It’s actually made with coffee beans that have been fed to the elephant and then defecated by the animal- if that makes this any less gross. These same beans are also brewed into $50 cups of coffee. The coffee is then made into this speciality Thai beer. When it comes to Thai beers we prefer a chilled Singha.
Vodka With A Different Kind of Buzz
A whole new way to get a buzz. Asia masters the art of boundary-pushing drinks (see: feces wine). This refreshing vodka is made by literally drowning live wasps in alcohol so that they produce the maximum amount of toxins. Then it is fermented for a minimum of three years. We’ve never felt sorry for wasps, until now.