5 Everyday Foods That Are Disgusting Behind The Scenes

It's a known fact that the process of manufacturing hot dogs involves taking a pound of chicken buttholes and massaging a fistful of salt, breadcrumbs, and butter into them until they rest in the shape of a dong. It's terrifyingly delicious. Sausages are the same, but you need to force it into a meat condom at the end. Or whatever it's called. I dunno, the Food Network won't give me a show. Anyway, tubular meats aren't the only things with a horrifying origin story. We Freddy Krueger all sorts of stuff into existence. For example ...

Advertisement

5
Olive Loaf Is An Abomination

If you've never experienced the curious sensation of olive loaf, man are you missing out. It's like someone said, "Hey, you know what would be tasty? If I puked olives into liquid bologna!" And then they did. They so did. Here, take this image to your grave:

Continue Reading Below

Advertisement

If you can't tell by looking, this is a slurry of olives, pickles, pimentos, salt, seasoning, and what the video alleges is fresh beef and pork. Keep in mind, even a scrotum torn off in a fence-climbing accident is technically still fresh if you put it in your mouth within 30 minutes. That's seven ingredients to create pigment-free cave dysentery. This is like the haunted remains of 100 prison lavatories that we agreed, as a society, to put on sandwiches with yellow mustard. That's amazing. Here's how it lurches to life before slouching into your grocery store.

Continue Reading Below

Advertisement

Continue Reading Below

Advertisement

I have no evidence for this, but I bet this has been used in a porno somewhere. Anyway, they put roughly 100 of these monster loaves into a smoker oven and bake them until they are turgid. This is likely the same process by which you get mac and cheese loaf, pizza loaf, loaf loaf, and terror loaf.

It stands to reason that people actually are eating this, because where the hell does it all go? You can't just keep mass-producing a product if no one is paying for it. But that's a mystery for another article I'm working on with Ronan Farrow. For now, trust that this product is the loaf equivalent of 2012 Nickelback. Everyone claimed to find it objectionable, but it still clearly had a long, successful career.

Continue Reading Below

Advertisement

Related: 6 WTF Realities Of Common Food You Buy At The Supermarket

4
Worcestershire Sauce Is Made With Fermented Anchovies

I was pretty stoked the day I learned how to properly pronounce "Worcestershire," because I don't have a lot going for me. When I was a kid, my mom would slather some of this sauce on a steak with a s**t-ton of garlic powder and then grill the poor bastard into oblivion. For much of my life, this tiny bottle of sauce has meant steak to me. And now I know how it's made and I feel bad for my youth.

Continue Reading Below

Advertisement

Continue Reading Below

Advertisement

So what makes an umami bomb brown sauce? Garlic, onion, anchovy, and tamarind paste. You'll notice that one of those things is not like the others. Turns out that meaty flavor comes from straight up old-as-s**t fish carcasses. They barrel-age the little fish for three years under salt, the result of which is this:

Continue Reading Below

Advertisement

As the video points out, the salt doesn't allow bacteria to grow, but nonetheless, a barrel of three-year-old fish still stinks like the blighted, briny soul of Cthulhu. One of the workers does use the word "stench" to describe it, which you always want to hear from the guy producing your food. That there's stench, but hey, you get used to it. Like a drip in the ceiling or that carbuncle on your inner thigh. No big deal.

The stench-fish gets mixed with onions and garlic that have been soaking in vinegar for a year, and then with spices, and then it sits around for another year. Who the hell invented this recipe, and how did they come across several years of fermentation and fish so rotted that even bacteria refused to set in? Lea and/or Perrin being industrious, I suppose.

Continue Reading Below

Advertisement

Related: The 6 Most Horrifying Lies The Food Industry Is Feeding You

3
Making Gelatin Involves A "Bone Chute"

I used to go camping a lot as a kid, and every year at the campgrounds, there would be at least one big potluck dinner. Inevitably, every year, one person would make the abomination known as ambrosia salad. Ambrosia, from the Latin "ambrosis," meaning "the mucous membrane of an Oompa Loompa." This preposterous sugary concoction was fruit, marshmallows, whipped cream, and Jell-O. And Jell-O, as we all know, is what happens when a serial killer becomes an Iron Chef.

Continue Reading Below

Advertisement

Continue Reading Below

Advertisement

As the savvy among us know, the key to making gelatin is bones, and lots of 'em. At Eastman Gelatin, when they're not making cameras, they're taking train cars full of 200,000 pounds of cow bones that come from 41,000 different cows who gave their life for your dessert. This is what that looks like:

That's just bone chips. An endless fountain of bone chips, the result of thousands of exploded cows. Now sure, if you're not a vegan, the idea of eating animal byproducts shouldn't bother you in any way. But it's a staggering visual regardless of what you like to eat -- seeing bone flow like water into a vat as 100 tons of cow skeleton is shuttled past you. We all know grandma is going to die one day, but watching a factory blow grandma and the rest of her retirement home down a chute into a bucket would give anyone pause.

Continue Reading Below

Advertisement

Bone chips do not a Jell-O dessert make, however, so there's another step in the process, and that's acid. Bathe that s**t in hydrochloric acid. You know, the same stuff that's in your stomach! It strips the minerals and leaves the gooey protein behind so you can cook it in hot water and then extrude some tapeworm-looking chicanery like this:

Continue Reading Below

Advertisement

Continue Reading Below

Advertisement

That's essentially gelatin noodles. Those will be cooked dry and then ground into a powder, and then that's it. Add some sugar and flavoring, and you got yourself lime Jell-O, baby. You know how when you cook a roast, the juice in the pan solidifies into meat Jell-O as you let it cool down? Same concept. You're extracting some of that tasty collagen protein, which is what they derive the gelatin from. Are we saying you should embed pineapple chunks in your pan drippings and then have yourself a summer treat? Of course not, but please let me know how it turned out.

Related: 26 Foods You Wouldn't Eat If You Knew How They're Made

Continue Reading Below

Advertisement

2
Making Apple Cider Looks Like Tree Diarrhea

Apple cider seems like it should have a relatively pain-free and simple method of production. You crush some apples and then engage in some black magic that prevents it from just being apple juice, and voila, you got some cider. It literally has one ingredient, as far as I know. And yet when you see how apple cider is made, it really resembles what I imagine will happen the first time a sentient robot develops stomach flu.

Continue Reading Below

Advertisement

Continue Reading Below

Advertisement

How is that the process for making tasty, natural un-juice? Should this image ever be included alongside something you imagine to be as wholesome as apple cider? It seems to be a three-part process that starts with the diarrhea sprayer:

Continue Reading Below

Advertisement

Then there's the diarrhea scraper:

And then the one the kids all love, the diarrhea tumbler:

Continue Reading Below

Advertisement

Continue Reading Below

Advertisement

Listen, I'm not a child. I know that this is apple mash. I know apples oxidize and turn brown. I just don't ever want to see it, because you're telling me that the cider I'm drinking is liquid someone squeezed out of this mulch, and that makes me think of Bear Grylls squeezing water out of an elephant turd.

For what it's worth, if you've ever wondered why cider and juice are two different things, the key is essentially laziness. Juice often gets filtered to remove all the solids, and they also pasteurize it so it'll stay fresh longer. That's "often" because it doesn't have to happen. This article actually mentions how one company sells both cider and juice, and the difference is that one label says "cider" and the other says "juice," and nothing else. So both of them could be the byproduct of the apple dysentery system, you don't know.

Continue Reading Below

Advertisement

Related: 20 Horrifying But True Facts About How Your Food Is Made

1
"Milking Caviar" Looks Like Fish Porn

Caviar is how fancy people say "fish eggs," so you know this one is going to be weird and off-putting. Do fish lay eggs in little seaweed nests like aquatic chickens for scuba divers to pluck and put in a 12-part carton? Do the caviar farmers of the world just show up and scoop out a bucketful of the sludge, and then pick out all the brine shrimp and discarded bits of plastic before putting the eggs on crackers and charging you $50? Nope, it's weirder and more off-putting. You know this.

Continue Reading Below

Advertisement

Continue Reading Below

Advertisement

They call this slow jam "caviar milking," and it's what happens when one man with a speculum and another man skilled in shiatsu get together to trick you out of your precious ovum. Also, in this equation, you're a sturgeon. This looks like a scene from a movie that the Soska sisters might direct, some kind of Cronenbergian homage to the bad things people do to each other. But again, it's a fish. Here's a closer look if it got your mouth watering.

Isn't that something? Isn't. That. Something.

The video this comes from tells us that 200 tons of caviar is harvested in Russia every year, which means a hell of a lot of fish are taking this wild ride. Imagine waking up one morning and this is what's in store for you. A couple of dudes in budget hazmat suits take you out of your home into a not-so-sterile room on a gurney, where one dude opens your escape hatch and another guy just mood musics your insides into a bucket while you try not to make eye contact with anyone. Then they drop you off at home again and wait a few months before repeating the process. You would tell no one, and you can bet not a single one of these fish do, either.

Continue Reading Below

Advertisement

So what's the motivation behind all this? The minimum price, per kilogram, of this ill-gotten brew is $1,000. What's the maximum? That's a good question. Why is there a difference? Does it matter which worker squeezed it out? Does Gary have the softest hands and produce the tastiest batches? I don't know. In any event, that works out to about $1 million for a ton of this stuff, and if they're making 200 tons a year, suddenly being the guy who violates a fish doesn't seem so bad anymore.

For more, check out 6 Ways The Food Industry Tricks You Into Eating Garbage - The Spit Take:


Also, we'd love to know more about you and your interesting lives, dear readers. If you spend your days doing cool stuff, drop us a line at iDoCoolStuff at Cracked dot com, and maybe we can share your story with the entire internet.

Follow us on Facebook. Nom nom nom.

To turn on reply notifications, click here

153 Comments

Load Comments

More Blogs

5 Celebrities With Arguably More Interesting Parents

Many of today's celebrities have some real surprises in their family trees.

80

4 Crazy Ways The Human Body's Changing In Our Own Lifetimes

Our bodies are changing.

118

5 Meltdowns That Went Viral Before The Internet Existed

Everybody loves a good old-fashioned meltdown.

86

5 Iconic Movies Saved By Last-Minute Changes

Some of your favorite movie moments were added months after everyone went home.

109

5 'Romantic Triangle' Characters We Just Feel Sorry For

Fictional love triangles are always a rigged game.

149

5 Scandals Covered Up By Prominent Universities

It seems like prominent schools are really big on making sure the ugly parts stay secret.

106