Burgers, chips, pickles and even Mars Bars have been deep fried in the never-ending human quest for disgusting cuisine - but this one really tops the lot.
An American (where else) chef has come up with a way to deep fry water, suspending it in a "gelatinous membrane" coated in flour, egg and breadcrumbs.
Jonathan Marcus then suspended the mixture in hot peanut oil at around 200C before it was ready to eat.
However there wasn't a lot of point, with Marcus describing the outcome as "the blandest" thing he had ever fried.
A demonstration video (CLICK HERE) also warns viewers not to try this at home, because "if water leaks out while the sphere is frying in hot oil, it may explode sending scalding oil everywhere".
First aid of a different kind was needed in Brisbane this week when a woman noticed her goldfish was choking on a pebble.
The fish, which Emma Marsh purchased for $12 about a year ago, was struggling after swallowing the rock and she left no stone unturned in a quest to save the creature's life.
Emma rushed it to her local vet where the experts dripped anaesthetic into the water until it fell asleep - then using forceps to extract the lodged stone.
The Courier Mail reported the operation was a complete success but cost $500 - almost exactly the same as the value of the weight of the 13g fish in gold.
The above article was sent to subscribers in Pharmacy Daily's issue from 14 Sep 16
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