Regular cake Swiss Rolls are lame. So Epic Meal Time took things in to their own hands and created these gigantic meat swiss rolls instead. Take THAT dessert. 

(jk, i love swiss cake rolls, but meat are definitely more awesome) 

5 very important words: THE RETURN OF MUSCLES GLASSES

You should watch the latest Epic Meal Time immediately.

laughingsquid:

A Look Inside Pixar’s Cereal Bar Room

Please someone take me to Pixar’s Cereal Bar.

laughingsquid:

A Look Inside Pixar’s Cereal Bar Room

Please someone take me to Pixar’s Cereal Bar.

Fun Fact: Epic Meal Time has gone through 28,432 pigs.

Just one of the delicious tidbits you’ll find out in this week’s BBQ Pie episode the boys created from SXSW.

Seriously though, I don’t think I have ever wanted to eat something made by Epic Meal Time more than I want to eat this Tex Mex lasagna. Now to figure out how to replicate it at my house..

Two words: Ham Pigs. 

Just watch this Epic Meal Time and it will all make sense. 

You know that problem where you’re playing a video game and you’re like  ”UGH I wish I had a hot pocket right this second, but my hands are so full”?? Don’t worry, Ben Heck has you covered.

thedailywhat:

Cake Turducken of the Day: Humorist Charles Phoenix’s time-honored contribution to the culinary arts — The Cherpumple (CHERry, PUMpkin, and apPLE pies stuffed inside a cake) — as interpreted by professional pastery chef David Lowery.
He says:

Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken.

[neatorama.]

Well… not QUITE as crazy as the Turbaconepicentipede but still sounds pretty awesome. Plus, Cherpumple is a fantastic word.

thedailywhat:

Cake Turducken of the Day: Humorist Charles Phoenix’s time-honored contribution to the culinary arts — The Cherpumple (CHERry, PUMpkin, and apPLE pies stuffed inside a cake) — as interpreted by professional pastery chef David Lowery.

He says:

Working in the Grand Geneva Resort pastry kitchen, I had some time to make a Cherpumple and serve it at Sunday Brunch. My Cherpumple weighed 21 lbs 10 oz and was seen by over 200 guests that Sunday. I was very pleased that it stayed standing until the final 1/8 was cut 4 hours after the first slice was taken.

[neatorama.]

Well… not QUITE as crazy as the Turbaconepicentipede but still sounds pretty awesome. Plus, Cherpumple is a fantastic word.

(Source: , via thedailywhat)

Hey there Tumblr! Welcome to our first post EVER. Very big deal. I’m Jessica and you’ll be hearing a lot from me and the rest of the Revision3 crew. I figured I would start off with one of my favorite Revision3 shows: Epic Meal Time. Because it’s delicious and it’s almost dinner time. Enjoy!

(Source: revision3.com)