Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Not About Food >
Jan 9, 2007 12:25 AM

Food prank -- pulled on you or by you

What's the funniest or weirdest food prank -- pulled on you or by you? And was there a point or lesson behind it?

Beyond the usual highs school stuff of salting a friend's sandwich, or putting dirt in it, the best I remember was thin fishing line in a jello mold (brother's idea) and serving spaghetti-Os as the first course of "nice" dinner for a semi-snotty GF.

The fishing line just made my Mom mad. The GF knew I was a decent cook and was looking forward to I plated spaghetti-Os on a salad and said the first course was pasta salad. Hate to say it but it was worth it, her being really polite about it and asking questions until she finally asked, "are we really having that?" Yes, I served a real meal after that. She was a sport about it.

Pranks pulled on me? None needed. I'm the king of foreign objects in my food and there will 5 minutes of rolling on the ground laughing if I'm around my family.

  1. Click to Upload a photo (10 MB limit)
  1. Many years ago, my brother had a friend who was notorious for eating everything in sight. My bro decided to teach him a lesson by making a nice batch of brownies with an extra ingredient--a box of X-Lax. True to form, the guy ate the whoollle thing. . . . I leave the rest of the story to your imagination. . . .

    2 Replies
    1. re: laurie

      A group of University friends (but not including me) did something similar to a Japanese foreign student - saying that x-lax (in chocolate form) was a very tasty swiss brand chocolate - this guy loved chocolate - needless to say he ate a whole bar - but then he needed to be rushed to the hospital - it was a very scary experience for him - but those guys all felt so bad they ended up buying lunch for him every day after he got better for about 2 months (and some nice restaurant meals). He took it in good stride - if it was me I would have not been so forgiving & would have busted some heads.

      1. re: FoodCad

        Yeah, as a kid I thought my brother's prank (he was is high school at the time) was pretty funny, but if my college-age stepkids tried it today on anyone I'd be pretty mad.

    2. Just to be mean I guess, my sister and her friend cooked some chocolate chip cookies for me and a few friends one day after school. The secret ingredient, onions, were not a big hit.


      1. I once made a birthday cake out of plaster of paris for someone...decorated with real frosting.

        1. I used to be an outdoor naturalist/teacher, and did a fairly funny trick with kids (a lot of other outdoor instructors do this too). Looking for "evidence" of deer in a field, I'd pre-plant some chocolate covered peanuts that'd been roughed up a bit to take the shine off. Finding them "unexpectedly", the kids would get grossed out to see me kneel down by them, and even more so when I'd pick them up to investigate. I'd say there was one final test to assure that they were white-tailed deer scat, and then pop a few in my mouth. I've had kids nearly faint at this point, but surprisingly, there is always a kid or two who will want to try one when I offer them (the point: how much do you trust your leader?) Everyone always gets let in on the joke at the end.

          2 Replies
          1. re: newhound

            Hahaha...must have been pretty fun with kids.

            My brother pulled a similar prank when in the hospital with apple juice and a specimen glass. He pretended to be gruggy and drank from the specimen glass. He did it to a few people and everyone tried to stop him from, "wait, wait, wait" to grabbing his hand. Yeah, it was a clean glass when he started.

            1. re: newhound

              I love it! That would be great to try out on a bunch of high-school guys! LOL

            2. A colleague of mine thought he was a real wine connoisseur. I upgraded him to First Class on a NY to LA Continental flight in 1996, him in window me on the aisle. No sooner had the flight attendent distributed the menu than he pulls out his Taylor's Guide to wine and checks out the offerings for the flight. He looks at me and points to the menu and tells me that if the red is an 88, it's a vintage bottle. OMG, we're on a freakin' plane.

              So I wonder to the lavatory and speak to the flight attendnet. I tell her that my colleague will ask her what year the red is, and she should tell him its an 88. She looks at me and says, "but sir it's a 94." I finally convince her. Sure enough she shows up, colleague asks, she answers "88" colleague is in disbelief.

              Wine arrives. He swizzles, aerrates, smells, swirls, finally takes a sip. I ask him how it is. He tells me "it needs to breathe a little." I have my scotch and we finish the first round. I ask him how it finished. He told me he needs another glass.

              Round 2 goes the same way. I almost have to leave cause I want to laugh so hard.

              As round 3 approaches, a different flight attendent brings the bottle to us. OMG the label is facing colleague. He grabs the bottle, turns as red as the wine and fumes, "you told me this was an 88. It's a 94." I look at him and say, "you said it needs to breathe a little. Is 6 years enough? Put the book away, we're on Continental Airlines."

              2 Replies
              1. re: jfood

                While working at a winery here in California, I was responsible for wine education and hospitality management. On one particulary day (it happened to be April 1), I received a group of restaurateurs (chefs, sommeliers, beverage managers, and general management). Many thought themselves to be quite knowledgable about wine, as they had recently completed a course in the region. With the knowledge of their president (she loved the idea), I presented a 'new' wine, we wanted them to consider. It was to be a new 'meritage' we were developing, but it was special because of the manner in which it was blended. The blending, you see, was not done at the winery, but table side in front of their dining patrons by their service staff. So I not only had to introduce the new wine, but also show them the protocol and technique for blending.

                The varietals that were to be presented and blended were a Syrah and a Viognier. Each of my guests had a glass of Viognier (white varietal) in front of them, into which I carefully poured a touch of Syrah. I then told them that it was important for their dining patrons to 'swirl' their glasses gently to create the blend - a beautiful rose with the tropical fragrance of Viognier and an earthy finish of Syrah - perfect for salmon or lamb.

                As I inquired of their perceptions and thoughts about the wine and the service concepts, I realised they bought it, hook, line, and sinker. I had to give it up and let them in on the joke because I was about to burst out laughing, as was their president. It was all she could do to keep a straight face. All were good sports. I couldn't believe they bought it; they couldn't believe I would try something like that!