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October 27, 2008
More Beans, Mr. Taggart?
They're good for ya!:
The unpleasant aroma of the gas, called hydrogen sulfide (H2S), can be a little too familiar, as it is expelled by bacteria living in the human colon and eventually makes its way, well, out.The new research found that cells lining mice's blood vessels naturally make the gas and this action can help keep the rodents' blood pressure low by relaxing the blood vessels to prevent hypertension (high blood pressure). This gas is "no doubt" produced in cells lining human blood vessels too, the researchers said.
Obviously the healthiest scene in movie history, then...
Posted by The Pragmatic Chef at 06:45 AM | Comments (0)
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September 29, 2008
Killer Chile
Sad, yet kind or moronic all at once:
An amateur chef died the day after eating a "superhot" chilli in a bet with his friend over who could make the hottest dish, an inquest heard. ...Andrew Lee, 33, suffered heart failure the morning after he ate the chilli.
...
Cooking was one of his main interests and he went to his girlfriend Samantha Bailey's house to make a chilli.
His father John Lee told the inquest: "He had a bet with Samantha's brother who could make the hottest chilli then went back to her house to stay."
Of course I have no room to talk after eating a cup of hot pork chile and a habanero burger in one sitting.
Posted by The Pragmatic Chef at 07:22 AM | Comments (4)
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August 20, 2008
Probably not a winning Food Fight Frugal entry...
(Note the December, 1978 expiration date)
Hey, it was only $.43!!! Julie stumbled upon this and gave it to me, so I could have a good laugh. Wonder if it's still good?
I was tempted to use it in our coming Food Fight, but I think I'll explore other options...
Posted by The Pragmatic Chef at 03:11 PM | Comments (1)
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July 08, 2008
Bagger's- It'll make you dizzy!
Something about revolving food coming from the ceiling seems kinda gimmicky to me...
All good things come from above: freshly prepared, delicious meals and drinks ordered per touch screen are transported on metallic tracks directly to your table. We only use fresh, high-quality ingredients, many of which are organic produce, directly from the local region.
Wonder if they serve soup?
Posted by The Pragmatic Chef at 10:53 AM | Comments (0)
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May 19, 2008
Ya gotta hope there was a tanker full of milk right behind it...
Fourteen tons of double stuffed Oreos are all over an Illinois highway after the driver fell asleep:
Illinois State Police Sgt. Brian Mahoney says the truck's driver was traveling from Chicago to Morris on Interstate 80 around 4 a.m. Monday when he fell asleep at the wheel and slammed into the median."The boxes came out of the trailer and boxes were ripped open," he said.
There were no injuries that I'm aware of, just a lot of bloated drivers stuffed full of tasty sugary goodness.
Posted by The Pragmatic Chef at 12:34 PM | Comments (0)
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January 28, 2008
Meat House
(Photo: Meat House, by a guy named Joel.)
John in Chicago sent along a link to Meat House, with a one word email- 'Yikes'.
Yikes, indeed! Edible, I suppose, but ya gotta want it. Check it out.
Posted by The Pragmatic Chef at 06:02 AM | Comments (3)
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September 07, 2006
RUN AWAY!!!!!!!!!!!
(I couldn't find a picture of the new stuff, but you had to see this!)
Okay, I'm a Python fan, so when John in Chicago emailed this, I had to post it:
Hormel offers Something completely differentThe makers of Spam are poking fun at themselves by launching a "collector's edition" Stinky French Garlic flavor, to coincide with the London stage opening of the Monty Python musical "Spamalot" this month.
RUN AWAY!!!!!!!!!!! Unless you love SPAM®, that is!
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August 21, 2006
Raking your food over the coals...
It's going to be really busy around here for the next few weeks, but I'm going to post as much as I can for those of us who aren't on vacation, enjoying the rest of their summer!
This was sent in by Janella. Actually, it looks like it would work pretty well, but I'd buy a new rake if you were going to give it a try...
Have you ever had to improvise a kitchen gadget or create something for grilling? Let's hear about it!
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July 24, 2006
Seen everything? I doubt it...
If you've ever dreamed of sitting around an oval table 100' in the air having dinner, check out Dinner in the Sky.
Then, get help. Really.
Found via Slashfood, which usually has some really cool stuff.
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June 21, 2006
I would gladly pay you Tuesday, and Wednesday, and...
(Photo: Yahoo)
... For a $100 burger today:
The burger debuted Tuesday at the restaurant in the Boca Raton Resort and Club, where a membership costs $40,000 and an additional $3,600 a year."We've never had a hamburger on our menu here so we really wanted to go to the extreme," restaurant owner Marc Sherry said, calling it "the most decadent burger in the world."
At about 5 1/2 inches across and 2 1/2 inches thick, the mound of meat is comprised of beef from three continents - American prime beef, Japanese Wagyu (Kobe) and Argentine cattle.
Okay, it's probably great, but geez, it doesn't even come with a Coke! I've seen places that have a $100 deal, but it's a burger with a bottle of Dom Perignon. That's more like it.
Ever had Kobe beef? What's your favorite burger? Mine includes Survival Spice™, of course...
Posted by The Pragmatic Chef at 04:25 PM | Comments (5) | TrackBack
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May 15, 2006
Free Grills at your local grocery store!
No, this isn't a picture of my breakfast as I'm breaking camp...
This was sent in by Val, who thought it would be appropriate. Hey, this is a classy blog, it's full of good ideas and great food, I'm offended!
Okay, not really. It's Monday and I'm still on the road, but I'll be home late tomorrow night. I've got pics of a great meal I had in Chicago, but for now we'll have to entertain ourselves with this. It could use a caption though, don't you think?
I'll start:
"Biggles was incredibly disappointed once the loving restoration of his new mega-smoker was complete."
Your turn!
Posted by The Pragmatic Chef at 08:26 AM | Comments (5) | TrackBack
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April 01, 2006
Emeril Loves Survival Spice™
DIF Newswire April 1, 2006 --New Orleans, LA --
Celebrity Chef Emeril Lagasse raved today about Survival Spice™, after one of his employees gave him a tin:
WOW!!! All I can say is BAM!!! BAM BAM BAM!!!!! This stuff is fantastic!!! It puts my Essence blends to shame! You'd be crazy not to go to Desert Island Foods™.com and order some!###
Please check out Emeril's complete review by clicking here.
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March 30, 2006
Get this guy some Survival Spice™
I have no idea where the picture of this grilling rig came from, but I'll bet Dr. Biggles and Chilebrown don't have one in their backyards. Yet. It doesn't look terribly practical, but it's really shiny, at least. No idea why I pixelated his face, maybe I'm trying out for an editing gig on Cops...
It's kind of fun to speculate where this shot came from. I mean, why in the world would they put a guy in cook's whites and checks on a rig like that grilling frickin' hot dogs? I'll bet that guy could use some Survival Spice™!
My guess is that it's from a Neiman Marcus catalog. How about you?
Posted by The Pragmatic Chef at 07:10 AM | Comments (5) | TrackBack
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March 28, 2006
Plaque Presented to Pittsburgh, Pennsylvania Pizza Parlor for Prodigious Pie
Mama Mia, that's some pizza:
A pizzeria is vying for a spot in Guinness World Records for the world's largest commercially available pizza. The $99, 150-slice pizza isn't a one-time deal. In fact, The Big One is already available, though Mama Lena's Pizza House has had few takers so far.The would-be recordsetter measures about 3 feet by 4 1/2 feet and takes up nearly all the space in the shop's brick oven.
Wow, 20 pounds of dough and a gallon of sauce. That must just about fill a deck oven, I'd love to watch them get it in there.
Anybody want to split one?
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March 23, 2006
Cool Quiz- Don't Gross out the World
This is pretty neat, it's a quiz on some strange food customs around the world, and I like the way it's presented, too.
How did you score?
Thanks to Silvia for sending me this! If you have a good joke for the Friday Funny, email me, just remember to remove the words "REMOVETHESEWORDS" from my email address.
And I'm still looking for feedback about gift baskets. What's the difference to you between a good gift basket and a great one?
Posted by The Pragmatic Chef at 09:12 AM | Comments (2) | TrackBack
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March 14, 2006
Got more fruit than you know what to do with?
(Photo: www.menton.com)
I guess this is France's answer to the Pasadena Tournament of Roses parade:
In 1929, Menton is still the main lemon producer of the continent. The owner of a hotel had the idea of organising a flower and citrus fruits exhibition in the gardens of the Hotel Riviera. It had such a huge success that the following year the festival was held in the streets: parade floats with lemon and orange trees showing off together with the charming Menton girls. The Municipality, which hoped to develop the tourist trade, tried to give the Carnival a typical local aspect: the Fête du Citron® was born in 1934. Two years later, the first citrus fruit and flower exhibition was opened in the Biovès gardens. François Ferrié was in charge of conceiving the orange and lemon look of the parade floats and the motives of the gardens. It was a success confirmed in the following years.
Lots more cool images here, but you have to wonder what they do with all that citrus once the festival's over, do you think that's what the recipes and cocktail suggestions are for?
Thanks to Sharon for sending me this!
Posted by The Pragmatic Chef at 09:23 AM | Comments (2) | TrackBack
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February 23, 2006
Look- Japanese Hot Dog art!!!
I just had to put up something light after the Teflon® post...
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January 20, 2006
Gouda Grief! What's that smell?
(Photoshop: TPC)
Happy Friday, everyone! Today's topic is stinky cheese, inspired by this:
SCIENTISTS NAME WORLD’S WHIFFIEST CHEESE"Vieux Boulogne, a soft, yet firm French cheese made from cow’s milk and matured by washing with beer, tops a list of the smelliest cheeses reveals scientists today. The artisan-made cheese was tested for its smell along with other known pungent cheeses by Cranfield University on behalf of Fine Cheeses from France.
“Love it or loathe it, the sign of a fine cheese is often its characteristic smell as well as its flavour and texture and we wanted to find out if France’s reputation for producing smelly cheeses was true,” said Sally Clarke from Fine Cheeses from France.
Interesting read, I didn't know that the smelly cheeses are enhanced like this.
How adventurous are you? I've grown to really like brie and camembert, and I'm easing into blue cheeses. I have to say I've never tried limburger, but Barrett over at Too Many Chefs has a limburger/red onion/mustard sandwich he really likes. (Note to Barrett, 'A' - you rock, and 'B' - Man, that's one hardcore sandwich!)
Posted by The Pragmatic Chef at 09:00 AM | Comments (1) | TrackBack
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January 11, 2006
C'mon, fess up...
...Have you ever done it?:
Almost a third of young Britons have passed off a ready-made meal as their own creation in order to impress someone, according to a survey by the Department of Health on Monday.Women were the worst offenders, with 40 percent saying they had claimed food bought in a shop as their own, compared to 22 percent of men.
Me? Nope, but then I have Survival Spice™ in the pantry! Ever had anybody pass off something that they didn't make?
Posted by The Pragmatic Chef at 10:43 AM | Comments (8) | TrackBack
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November 17, 2005
Nothin' but a Paté...
From the "Why do they do it?" files:
Jones Soda has unleashed introduced a new "Smoked Salmon Paté" soda special version of their 2005 Regional Holiday Packs. Why? Because it tastes great? No. It's so schlubs like me will write about it. Okay, there's also a very good reason, from a Jones Soda press release:
The goal of this regional Jones Holiday Pack is to raise $50,000 for Toys for Tots, which is one of the nation’s most visible Holiday Season charitable causes with local Toys for Tots campaigns conducted from October through December each year, in 456 communities nationwide. Jones has asked that these proceeds be focused toward Katrina Hurricane victims.
A pretty darn good cause. Still, does this mean that it tastes good? Ask the CEO:
"When you smell it, it's got that smoked salmon aroma," said Peter van Stolk, chief executive of Jones Soda.Wait. I asked if he liked it:
Asked whether he liked his new salmon soda, van Stolk said: "I cannot finish a bottle, I just can't."So, I'm dying for a review. Any takers in the Pacific Northwest? Meg? Shauna? MC? Anyone else? I've got a tin of award-winning Survival Spice™ and a DIF T-shirt for the first review, accompanied by a picture of you drinking it.
C'mon, it's for a good cause! Take one for the team!
Posted by The Pragmatic Chef at 05:40 AM | Comments (2) | TrackBack
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October 03, 2005
Absolutly chilling
(Photo: AP)
Don't you just hate it when your martini gets warm? Belly up to the Absolut Icebar, now open in London. But dress warmly, because the entire room, furniture and decorations are carved from ice:
"It's an experience rather than a traditional bar. We feel we're really offering something different," said Anette Eliasson, manager of market communications for V&S Absolut Spirits vodka company, which is opening the bar with partner company Icehotel.
For 22 dollars, you get a frosty reception, a cape, and a chance to freeze your butt off for 45 minutes in a room kept at 23 degrees below zero.
No plans have been announced for a Phoenix location yet. Man, I can just imagine walking in there when it's 115º outside. Talk about brain freeze...
Posted by The Pragmatic Chef at 08:20 AM
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September 22, 2005
Could this really work?
Here in Phoenix, we know it get hot enough to cook an egg on the sidewalk, but can you really cook an egg with 2 cell phones and a radio?
Check this out.
Has anybody tried it? BTW, I have no idea what the radio is for...
Thanks to Shelleigh for the link.
Posted by The Pragmatic Chef at 09:37 AM
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September 06, 2005
Hope your weekend was the bomb...
But a chocolate bomb? Interesting AP story through Breitbart:
German saboteurs designed an exploding chocolate bar for a campaign of sabotage against Britain in World War II, according to documents released Monday by the British National Archives. There was no evidence, however, that such lethal treats were ever deployed.The chocolate bomb was illustrated in documents which also explained that it was intended to blow up seven seconds after someone tried to break off a piece. The sketch of the device, labeled in English, was apparently made by British agents.
"The bomb is made of steel with a thin covering of real chocolate," the note said. "When the piece of chocolate at the end is broken off the canvas shown is pulled, and after a delay of seven seconds the bomb explodes."
Other interesting stuff in the article, check it out if international intrigue intrigues you. Er, something like that, anyway.
Posted by The Pragmatic Chef at 08:16 AM
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August 24, 2005
My first attempt at tawdry tabloid journalism
(Photo:Ananova)
Okay, this is about as sensationalist as I get around here, but Ronnie Woods of the "Strolling Bones" has offered to do a portrait of Jools Oliver, wife of TV Chef Jamie "The Naked Chef" Oliver. Ronny apparently made the offer after Jamie catered a party at the home of the Stones guitarist.
This is just chock full of irony, especially as it turns out that Jools is the naked one, according to the Ananova article:
"The girls go to bed and I send Jamie out of the room, then call him back in, dressed in nothing but a pair of jingle bells on my boobs, and do a silly dance."It's more funny than sexy. After two kids, my bum and boobs leave a lot to be desired, but it makes him laugh and it's the sort of goofy thing I like. I have no complaints from Jamie."
I feel so cheap for posting this, I'll make it up to you, I promise. How about 2,000 words on the secondary denaturization of meat proteins? I could go on and on about that.
[crickets]
Right.
Posted by The Pragmatic Chef at 07:25 AM | Comments (2)
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August 18, 2005
That must have been some service!
Wow, shades of "It Could Happen To You".
A 19 year old Swedish waitress, Josefin Justin, received a 1979 Porsche as a tip:
"At first I was a little suspicious but I didn't get the feeling he was hitting on me or anything, he just seemed really nice," she said....
The man, who asked to remain anonymous, told the paper he couldn't really explain why he gave her the car.
"I was just sitting there in the restaurant and looked her in the eyes and saw an angel and thought to myself 'The Porsche, she should have it'," he said.
Asked if he had any regrets, he replied: "No, absolutely not."
I mean, it must have been great service, why else would an older man give a Porsche to an attractive 19 year old Swedish waitress?
Oh.
Notice the cooks never get the cars. I guess all the money is in the front of house.
Posted by The Pragmatic Chef at 08:59 AM
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August 17, 2005
A sticky situation -oar- Sail on Ice cream?
(Photo: Reuters)
Couldn't he have just built a ship in a bottle? I mean, that's tough, too:
A replica Viking ship made of 15 million ice cream sticks is to be launched in Amsterdam on Tuesday by a former Hollywood stuntman who hopes eventually to sail it across the Atlantic.The 15-meter ship, which took Robert McDonald two years to build, is to be launched in Amsterdam harbor with a crew of around 25 in a bid to set a world record for the largest sailing ship made of ice cream sticks.
...
McDonald, whose Sea Heart Foundation (www.seaheartship.com) helps provide leisure activities for children in hospitals, hopes to sail his Viking ship across the Atlantic next year.
May the wind be at his sails! More here.
Posted by The Pragmatic Chef at 08:23 AM | Comments (0)
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August 15, 2005
Cooking is all relative...
Okay, this is so geeky that your slide rule is liable to pop out of your pocket protector.
When esteemed scientist Albert Einstein visited the city of Catalonia, Spain in 1923, local scientists quickly established a few unified theories:
1) Einstein might be hungry.
2) It might be fun to feed him.
3) Generally speaking, it had to be special, relative to other meals he might have had recently.
The menu they created that night has been discovered by Spanish physicists Emma Sallent and Antoni Roca, who are planning to recreate it, according to AFP. One of the eight courses they've mentioned?:
Platonic Man according to Diogenes, a fourth century BC Greek philosopher considered a founder of cynicism, with Michelson sauce after German optics expert Albert Michelson.The Latin name of the dish was Homo platonicus secundum Diogenem cum jure Michelsoniense and comprised a chicken feast in response to Plato having defined man as a two-legged animal without feathers.
Those wacky scientists, hope they served it with a nice salad of "field equations of Maxwell" greens.
Any other suggestions for his menu? Sharpen up those pencils!
Posted by The Pragmatic Chef at 08:04 AM | Comments (5)
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August 11, 2005
White Castle's Hall of Cravers
I just can't let it go. White Castle has a 'Cravers' Hall of Fame and has recently announced their list of the next inductees:
The Hall of Fame was established in 2000 to single out and honor the most loyal customers of White Castle who submit their best "crave stories" in anticipation of being inducted into the Cravers Hall of Fame.Over 400 entries were judged for this year's contest by a select panel of White Castle team members. Contest rules require that "the submitted story is accurate and truthful, and reflects your honest opinions, findings, beliefs and experiences. Any entries judged not to be original will be disqualified." Additional criteria include originality, creative presentation, appropriate use of the product, and overall demonstration of the 'Crave'.
Follow the link for lots of stories of inductee Cravers. Did you know that White Castle was the first fast food chain?
Sadly, I'm guessing that Major John doesn't have a chance. Should we nominate him anyway? Nah...
Posted by The Pragmatic Chef at 01:42 PM | Comments (1)
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August 04, 2005
Haute Cuisine- NOT.
(Source: www.candyboots.com)
Normally I wouldn't post anything this unappetizing, but this collection of vintage 1974 Weight Watchers cards is absolutely classic. Some of the captions are a bit over the top, but this could very well be the worst looking food ever 'professionally' photographed. Apparently Weight Watcher's thinking was that if it was revolting enough, you'd just lose your appetite. No points there!
Check it out, but let me just say that the Frankfurter Spectacular was the most appetizing dish I saw.
Thanks to Ana for the link, who I'm quite sure has never made any of these dishes.
Posted by The Pragmatic Chef at 08:18 AM | Comments (4)
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Uh, couldn't they just Google® them?
Google is seeking out 2 executive chefs to feed their growing Mountain View, CA workforce.
The executive chefs will oversee the development and continual refinement of an eclectic menu capable of suiting every Googler palate, from vegan entrees to pad thai, grilled burgers, and wood-fired pizza-all while using organic ingredients whenever possible."These two chefs will play an important role in managing the company's growing appetites," said Sergey Brin, president, Technology, Google Inc. "We welcome all culinary engineers to try out for our exceptional team."
"Culinary engineers," heh. No word from Google on what keywords will need to be submitted, but applicants are urged not to include the words pr0n, vi4gr4, and p0k3r. A 4,529,307,189,881 word vocabulary is a plus.
Posted by The Pragmatic Chef at 07:36 AM | Comments (0)
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August 01, 2005
The offer's still open...
Not that I'm obsessed with this or anything (much), but I'm still looking for someone who will try the latest White Castle "French Onion Soup" burger, or whatever they're calling it. I've got a free tin of Survival Spice™ for the first email I get with a picture of the sandwich and your review. Make sure you enclose your mailing address. The original press release mentioned that it would only be available until August 13th, so time's flying by.
I just gotta know and it's killing me that I can't try it myself. Help a brother out, wouldja?
If you had a White Castle in your area, would you try it?
Posted by The Pragmatic Chef at 11:12 AM | Comments (4)
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The Case of the Missing Queso
This is cool, a geeky food science story and a detective case all in one. A Canadian dairy owned by the Boivin family is taking advantage of a happy accident:
"A few years ago, a fisherman came to us and said he'd found a piece of Boivin cheese at the bottom of a lake where he'd been diving. He took it, hesitated, ate it and told us it was one of the best cheeses he'd ever eaten," dairy owner Luc Boivin told AFP.
So they've decided to experiment by sinking ten 170 pound barrels of cheddar in 130 foot deep water to see what happens. So far, so good, right?
Oops, they can't find it. Yet, they say:
"We'll definitely find it," Boivin said, watched closely by Canadian authorities who wish to prevent the cheese from hitting store shelves because it is not possible to ensure the quality, according to the Canadian Food Inspection Agency.
I don't know much about the theory that water pressure expedites the aging of cheese, but if they want that cheese back I'd start questioning fish in the area that have unusually high cholesterol levels.
Posted by The Pragmatic Chef at 08:30 AM | Comments (0)
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July 29, 2005
Beautiful. Just beautiful...
This is so great, I can't believe I just found this site:
The International Federation of Competitive Eating, Inc. supervises and regulates eating contests in their various forms throughout the world. The IFOCE helps to ensure that the sport remains safe, while also seeking to achieve objectives consistent with the public interest -- namely, creating an environment in which fans may enjoy the display of competitive eating skill.
I have to say, I was really surprised that they all aren't morbidly obese. How I envy their metabolisms, being able to eat that much and not turn into a total blimp. Of course, dipping hot dog buns in a cup of tepid water then cramming them in my face isn't exactly something I would want to have to practice.
Go on. Click on it, you know you want to.
Who's your favorite competitive eater? I'd have to go with 105 pound Sonya Thomas, for eating 65 hard boiled eggs in 6 minutes, 40 seconds. What a woman!
Posted by The Pragmatic Chef at 10:24 AM | Comments (6)
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July 28, 2005
Hot Dog War- Chicago vs. New York
Wow, they're going to the mattresses! After New York barely beat out Chicago in a National Hot Dog and Sausage Council survey of the favorite hot dog town in America, Chicago is fighting mad:
"People are absolutely outraged," says Vienna Beef chairman and owner Jim Bodman. "We've had calls from people telling us we need to defend Chicago's honor."
Vienna Beef has challenged New York to a taste test.
"We challenge any New York hot dog to a taste-off any place, anytime. It's time to set the record straight about the world's best hot dog."
I really like Vienna Beef and I've eaten a bunch of them and I like Nathan's, but have never been to the original Coney Island stand, but my favorite is Pink's in Hollywood. Good stuff.
What's your favorite hot dog?
Posted by The Pragmatic Chef at 09:57 AM | Comments (3)
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July 19, 2005
Chocolate massage
(Photo: Hotel Hershey)
A chocolate massage? Why not!
I found this story about the latest trend in high end spa treatments:
"Chocolate is very rejuvenating for your skin. It is moisturizing and good for cell renewal," said Howard Kohlenberg, owner of Manhattan's Le Petit Spa (search), an upscale oasis that features chocolate-based manicures, pedicures, body scrubs and massages.Kohlenberg's is only one of many spas preaching chocolate's health and beauty benefits. And customers agree: taking care of one's skin never felt or smelled so good.
Purely for the sake of research — or so my editor thinks — I decided get a taste of what this chocolate trend is all about. This mild-mannered reporter transformed into ... the Human Bonbon.
My first stop was the spa at The Hotel Hershey (search), in Hershey, Pa., where signature services include a Chocolate Fondue Wrap ($105), Whipped Cocoa Bath ($45), Chocolate Bean Body Polishing ($60) and Cocoa Massage ($50-$150).
I've actually stayed at the Hotel Hershey a few times but never visited the spa, though the hotel is nice and the restaurant is very good. The writer, however, visited a lot of spas researching the story, and I have to say she was very thorough. The benefits of an expense account! Well worth reading the whole article.
Posted by The Pragmatic Chef at 08:04 AM
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July 18, 2005
White Castle new sandwich is Oui Oui
Just when you think you've seen it all:
-- Oooh lala -- Steam-grilled onions lovingly draped with melted French onion cheese and a savory French onion sauce. Is your mouth watering yet? The newest product to hit the White Castle menu will be available beginning July 17 for a limited time and has a bit of a French flair.Building on our classic hamburger, the combination of French onion cheese and creamy French onion sauce gives this sandwich a unique flavor that is like no other. It is just one of the newest limited time only sandwiches from White Castle this year that is bound to make your mouth water. Available only until August 13, Cravers will have to act fast to savor this bold sandwich.
Honestly, I can't imagine this thing being edible unless you're completely sloshed. I'd love it if someone could try one and give a report. Pictures are a bonus!
Update: Okay, I can't stand it anymore. I've got a free tin of Survival Spice™ for the first email I get with a picture of you eating it and your review. Make sure you enclose your mailing address.
Posted by The Pragmatic Chef at 08:45 AM | Comments (9)
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July 04, 2005
DON'T try this at home...
These guys are nuts! How to burn up 40 pounds of charcoal in 3 seconds with 3 gallons of liquid oxygen. No permalinks, so click here, then scroll down to the fun.
Now you can get your grilling and fireworks done at the same time...
Happy Fourth of July, everyone!
found via commenter Terry at protein wisdom.
Posted by The Pragmatic Chef at 09:08 AM | Comments (1)
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June 28, 2005
Keep yer hands off my Grand Slam®!
Denny's has announced a make-over of their menu to be headed by Peter Gibbons, a CIA grad with 25 years experience in the biz, including Burger King's recent menu changes.
I've stumbled into a few Denny's in the wee hours more times than I care to admit, but I never thought I'd see a Grand Slam® Rossini on the menu. How he's going to be able to offer truffles and foix gras along with 2 eggs, bacon, sausage, and 2 tasty pancakes for only $5.95?
Posted by The Pragmatic Chef at 07:50 AM | Comments (2)
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June 23, 2005
Attack of the killer popsicle- Film at 11!
(Photo:AP)
RUN FOR YOUR LIVES!!!!
Okay, I'm exaggerating but a 25 foot tall, 35,000 pound popsicle built by Snapple as a promotional gimmick nearly collapsed as it was being erected in Central Park in NYC Tuesday. From the AP:
Snapple had been trying to promote a new line of frozen treats by setting a record for the world's largest ice pop, but called off the stunt before it was pulled fully upright by a construction crane. Officials said they were worried the thing would collapse in the 80-degree, first-day-of-summer heat."We planned for this. ... We just didn't expect for it to happen so fast," said Snapple spokeswoman Lauren Radcliffe. She said the company would offer to pay the city for the cleanup costs.
The giant ice pop was supposed to have been able to withstand the heat for some time, and organizers weren't sure why it didn't. It had been made in Edison, N.J., and hauled to New York by freezer truck in the morning.
"My theory is that it was a combination of the heat ... and it may not have been frozen all the way through," Radcliffe said.
I would think it unlikely that they would try it here in Phoenix...
Posted by The Pragmatic Chef at 08:59 AM
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June 22, 2005
MeatHenge reviews the "BAM" guy's salad dressing
Dr. Biggles is on fire.
Posted by The Pragmatic Chef at 04:06 PM | Comments (1)
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June 21, 2005
Grapefruit fountain of youth?
Ladies, want to look six years older? Another study indicates slathering yourself with grapefruit may not make you look younger in your eyes, but us Ponce de Leon types love it:
A study of smells shows that the scent of grapefruit on women make them seem about six years younger to men. However, grapefruit fragrance on men does nothing for them.The study by the Smell and Taste Institute in Chicago was conducted by Institute director Alan Hirsch. Hirsch smeared several middle-aged woman with broccoli, banana, spearmint leaves, and lavender but none of those scents made a difference to the men.
But the scent of grapefruit changed men's perceptions. Hirsch said that when male volunteers were asked to write down how old the woman with grapefruit odor was, the age was considerably less than reality.
This Hirsch guy sounds a bit kinky. That's a study, is it? I guess we've all done a few "studies" in our day...
Posted by The Pragmatic Chef at 01:01 PM
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June 09, 2005
Black Widow eats popcorn or, a Kernel of Truth...
(Photo:AP)
Like popcorn? Love popcorn? Capable of eating 12 boxes of popcorn in 10 minutes? Sonya "Black Widow" Thomas proved she can by winning a popcorn eating contest in Hollywood Wednesday. Via Yahoo news:
Thomas, of Alexandria, Va., and Rich LeFevre, of Henderson, Nev., were tied after 12 boxes, but judges ruled Thomas the winner because LeFevre had spilled a few kernels.For the win, Thomas received an MTV Movie Awards talent gift basket worth an estimated $10,000.
In August, the 105-pound Thomas downed 38 lobsters in 12 minutes to win the World Lobster Eating Contest. She won $500 and a trophy belt for her efforts, consuming 9.76 pounds of lobster meat.
Days before the lobster contest, the speed-eater consumed 8.4 pounds of beans with pork in 2 minutes and 47 seconds. She also holds records for hard-boiled eggs.
How did she get the nickname "Black Widow" anyway? Maybe she challenged a few ex-hubbies to an eating contest...
Posted by The Pragmatic Chef at 08:37 AM | Comments (2)
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June 06, 2005
Ah, sweet irony
Some blackened chicken and some red faces were found at Fire Station No. 5 in Waterloo, Iowa last Wednesday.
As firefighters rushed out to assist paramedics just before dinner time, they received another call with a familiar address- theirs, according to the WCF Courier:
The group took off for Station No. 5, but while they were en route a neighbor mowing his lawn noticed the smoke and called dispatchers.Firefighters turned off the stove and rescued what they could of the dinner.
Heh.
Posted by The Pragmatic Chef at 07:47 AM
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June 03, 2005
Okay, this is really wrong....
I hate to dump this on you but I'm flushed with excitement. I mean, this story bowled me over when I read it.
Okay, enough of that. From Yahoo Canada:
Taiwanese restaurateur Eric Wang has given new meaning to the traditional revellers' cry of bottoms up.His Marton eatery in the southern city of Kaohsiung delivers its food not on conventional plates and dishes, but in miniaturized Western and Asian style toilets, both the flush and non-flush variety.
For anyone missing the point, diners are encouraged to stir up mushy, earth-coloured offerings like curry chicken rice and chocolate ice cream to conjure up - well, the real thing.
Far too many pictures here.
Posted by The Pragmatic Chef at 07:42 AM | Comments (3)
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May 25, 2005
Human Pretzel? First Boneless Human??
Okay, this is marginally about food but I found the picture fascinating. There can't possibly be a bone in her body, can there?
Very cool Yahoo slide show. Lots of cool pictures to kill a few minutes.
Posted by The Pragmatic Chef at 09:28 AM
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May 17, 2005
Payne -ful cake not quite sinful enough...
From this A/P article:
Las Vegas created its own giant cake last weekend in celebration of the city's 100th birthday. The cake, assembled by 600 volunteers, weighed 130,000 pounds and measured 102 feet long, 52 feet wide and 20 inches high.
The previous record was set in 1989 when Fort Payne, AL created a 128,238 pound Alabama-shaped treat for its' centennial.
Posted by The Pragmatic Chef at 08:04 AM
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May 09, 2005
Bun Climbing- and it's not an work-out tape...
(I'm not sure if this picture is from this year's competition, just so you know...)
This practically writes itself, via Fox News and Yahoo:
Think of it as rock climbing — except on a mountain of Chinese buns.Hong Kong is relaunching the annual bun-snatching tradition on suburban Cheung Chau island after a 26-year break. Officials called off the ritual of climbing up a tower of buns after one tower collapsed in 1978, injuring 100 people.
The official 46-foot bun climbing tower, 10-feet in diameter, is now buttressed by a concrete foundation designed by government architects and supported by a steel frame.
Competitors are trained by the Hong Kong Mountaineering Union. Padding is installed at the bottom of the bun tower.
The result: modern rock climbing meets Hong Kong tradition.
On Sunday, [41] bun snatchers wearing gloves with ropes attached to their bodies scrambled up the scaffolding — free of buns for now — in a preliminary competition. The 12 who reached the top of the tower fastest qualified for the final.
"We hope bun snatching can be available all year if the public thinks it's fun," Secretary for Home Affairs Patrick Ho said on a radio show.
"Now this is turning from a tradition to a . . . sporting event," Ho said.
Gone is the mad scramble to the top of the bun tower. The 12 finalists of this year's bun snatching contest will pack their bags with as many buns as possible within a given period, with the higher buns worth more points. The competitor with the most points wins.
I think it's kind of lame that they don't actually climb a wall of buns anymore in the final. I, for one, am going to protest this by wallowing in a few dozen jelly-filled Dunkin' Donuts in the back yard. With no padding whatsoever.
A futile gesture? Perhaps, but I think it's important to take a stand.
Posted by The Pragmatic Chef at 06:11 AM | Comments (2)
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May 05, 2005
Mmmmm, now that's good coffee!
Via Yahoo News:
Gourmet coffee retailer Tastes of The World announces availability of the rarest and most exotic gourmet coffee ever, Kopi Luwak Blend, through their online coffee and tea store (http://www.tastesoftheworld.net). Kopi Luwak gourmet coffee actually passes completely through the digestive tract of the exotic Indonesian palm civet without being digested by the animal.The palm civet, long seen as a pest on coffee plantations, eats and eventually passes the undigested coffee cherries in its waste. The beans are then patiently harvested from the forest floor near coffee plantations and carefully roasted. The digestive juices of the animal are said to very slightly ferment the beans without harming them, adding a gentle nutty flavor to the roasted beans that is highly prized by the discriminating coffee gourmet.
I'd heard about this before. I've never tried it and it might be really good for all I know, but you have to wonder who was desperate enough for a cup of coffee to try it first. Wouldn't that be something if Starbucks trained their baristas to do that?
Posted by The Pragmatic Chef at 08:32 AM | Comments (1)
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April 29, 2005
Spider Bytes- Man!
Via Yahoo News:
When chef Matthew Stevens was bitten by a huge spider he photographed it with his camera phone, presuming friends would never believe the story. It was a decision which may have saved his life.The 23-year-old collapsed soon afterwards and as doctors fought to save him he remembered the picture, which was sent to Bristol Zoo, a report in The Times newspaper said on Wednesday.
Experts at the zoo recognised the creature as Brazilian Wandering Spider -- one of the deadliest spiders in the world -- and doctors were able to adapt their treatment suitably.
Read the whole thing, a picture of a trap door spider (not the phone pic) is in the extended entry, to avoid grossing out spider-phobes...
Continue reading "Spider Bytes- Man!"
Posted by The Pragmatic Chef at 07:56 AM | Comments (2)