We got in touch with the creator of this Twitter account, James, who was super excited to chat with us about the journey of his project. Apparently, he started the page in late July to share some of the weird food creations he came across on Twitter and Reddit. "I love seeing a meal that’s so weird and messed up, it just makes my jaw drop, I find that so funny," James told Bored Panda. "Its growth has been really awesome to watch."

His social media project features heaps of ghastly-looking food items that have grabbed the attention of many Twitter users since its creation. At the time of writing, the account has amassed over 270k devoted fans by celebrating the ugly beauty of horrible food that can be found virtually anywhere. The creator is very open and blunt with his content. Truthfully, the humor is so straightforward that we can’t even mention the full name (thank you, stop words!)

The success of this project has inspired James to create a sister account featuring odd, bizarre, and downright entertaining examples of cars ever found online. If you'd like to check out some of James' masterfully curated photos that capture the essence of what stupidity on wheels looks like, you can find this Twitter account right here.

It’s safe to say that when it comes to the draw of the account in question, the weirdness is definitely part of the appeal. From cookies with spam filling to hotdog and pickle meat jelly, the page highlights some fascinating and equally frightening moments in food history that can turn our stomachs inside out and prevent us from eating for the foreseeable future.

When asked about his followers, James told us, "The foodie community is incredible! It’s great that so many other people find this stuff as entertaining as I do." The founder of the page also noted he faces only a few challenges when looking after the group. "The community helps make managing the page super easy. People can submit their finds to the Twitter page or in our Discord server, so there’s always great content in the pipeline."

We were also curious to know what makes James decide whether an image is worth sharing or not. "If a picture makes me go 'what the hell?' or just kind of leaves me staring at it in awe and confusion, it’s usually a good fit. I try to pass on things that seem intentionally wasteful, like something made for the purpose of taking a picture and then thrown in the trash."

It’s easy to laugh and feel entertained while scrolling through the unfortunate examples in this list, but they only prove that preparing food is an adventure. We all have experienced these disastrous blunders while cooking, and we know that cooking is a learning process and a skill that takes time to master.

"Fails are definitely a necessity to becoming good in the kitchen! A messed-up dish is a great story to share with your friends and family. I think a lot of people can relate to that," James said. "Please take a picture if you mess up your meal, society craves it real bad apparently. And if you need a guy to run your Twitter, send me a DM!"

Previously, Ellen Manning, a food lover, writer, and founder of the acclaimed Eat With Ellen blog, offered us some insight about cooking blunders and tactics to avoid them. According to her, everyone has experienced massive failures in the kitchen: "I don't know anyone who hasn't."

"I've served up a ricotta and peach tart where the cheese had split and resembled something that should have been poured down the drain. I've served things up raw, burnt things, and messed things up, and I guarantee most people have — even top chefs," she revealed.

As Ellen explained, there are many reasons why things go wrong in the kitchen. "I think it's often due to lack of preparation and rushing, or maybe trying to do too much. Most of my failures were because I just didn't leave myself enough time to both prepare and cook a meal and tried to work at a million miles an hour to get it done. It never works."

Thankfully, there are ways we can learn from our past screw-ups and take our cooking skills to a new level. "It's easy to dwell on the mistakes, but half the time, they're not as bad as you think," Ellen told us. "Something that isn't cooked enough can be put back in to finish off, split sauces can sometimes be saved, and burnt elements can be scraped off so you can salvage the rest of it."

"It's rarely the end of the world, so don't give yourself a hard time. Equally, making mistakes is often how we learn and the kitchen is no exception — you only get better by trying, and guaranteed once you've messed something up, you're unlikely to make the same mistake again, so don't let a mistake stop you trying again or experimenting."

It turns out that even the most minor tweaks can make a huge positive impact on our cooking. To avoid butchering our meals in the first place, Ellen suggested starting with preparation and planning. "That means leaving enough time, making sure you've got the right ingredients and equipment, preparing everything before you start cooking, and following instructions. Just generally slowing down and being a bit more organized can make a huge difference."

"After all, there's a reason why top chefs prep everything they need and sort out their 'mise en place', which is essentially gathering everything you need and having it right there ready to go," she told us.

"Some people have a natural talent for flavors and cooking, but for most of us, it's just a case of practice," the food blogger said. "For years, I told everyone I couldn't cook and always left it to other people, terrified that I would mess things up, but actually the more I practiced, the better I got."

"I'd say start simple, follow recipes, learn some basic techniques, and then when you get more confident, you can start experimenting. Watch cooking shows, read cookbooks, and use social media for inspiration, ideas and simple 'how to's'. If you're still worried, then if you have time alone, practice then. Don't wait until you're throwing a dinner party to give it a go — practice when no one's looking, then if it goes wrong there's no huge loss," Ellen concluded.