Flamin’ Hot Cheetos were invented by a janitor at Frito-Lay who sprinkled chili powder on some regular Cheetos that didn’t get dusted. After his invention, he quickly rose up the ranks to become a PepsiCo executive. His name is Richard Montañez.
Anti-margarine Senator Gordon Roselip incorrectly identified margarine as butter in a blind taste test. His wife later confessed that she had been feeding him margarine and telling him that it was butter.
The instant noodle was invented during a period of food shortages in Japan following WWII. After the Japanese health ministry supplied the population with wheat flour and asked them to make bread, Momofuku Ando instead decided on making noodles (which were more familiar) that would last.
There’s a restaurant in New York that doesn’t employ chefs; they employ grandmas. Every day, a different grandma from around the world designs her own menu.
When Tater Tots first hit store shelves in 1956, people did not buy them because they were very inexpensive and there was no perceived value. When the price was raised by stores, people began buying the product.
If you’re ordering and paying for extra ingredients at an U.S. restaurant you’re paying on the average a 426% mark-up for extra sour cream, 417% for cheese on a burger, and 525% for any ingredients on a pizza. An unidentified pizza chain has a 636% mark up for meat in their “meat-laden” pizza.
In 2013 police busted a meat packing plant in Guangxi, China that was selling 20 tons of chicken meat slaughtered in 1967. It had been treated with hydrogen peroxide to make it look presentable in markets and stores.
Rats are sometimes eaten in parts of France. In Bordeaux, there is a recipe that calls for the use of alcoholic rats who live in wine cellars. The rats are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.
Eggs from hens raised on pastures “contain twice as much vitamin E and long-chain omega-3 fats, 2.5-fold more total omega-3 fatty acids, and less than half the ratio of omega-6:omega-3 fatty acids” than eggs from commercial hens.
Fish and chips is historically so important to the UK that in WWI, the British government made safeguarding supplies of them a priority and during WWII, Churchill refused to ration the dish.