Monday, February 28, 2011


Hey Honey, what's for dinner???

Your call........

Friday, February 25, 2011


Deep Fried Nutella

This should probably be filed under "This Is Why We're Fat", but I'll leave it up to you.

Thursday, February 24, 2011

KFC Secret Recipe Revealed!

The Secret of KFC's "Eleven Herbs and Spices" have been leaked!

Behold :

"Finger Lickin' Good..."

Who needs WikiLeaks,bah.

We've got the KFC Corporation making a BIG boo boo. The Colonel's secret recipe was only the second biggest food secret on the planet, behind Coca Cola's secret formula, until this happened :

After the jump...

Tuesday, February 22, 2011

Monday, February 21, 2011


Yep, that's right,

National Pancake Week

is here!!!

Come one, come all. Everybody likes pancakes and everybody has their own version of batters.

Post yours in the comments section so that we can compare.

As for me, mine's after the jump

Friday, February 18, 2011

How Could We Miss This?????


National Drink Wine Day!!!!

Run, Do Not Walk : Castello Banfi

I guess I've been slacking off.

However, if you're without a corkscrew or a Sabre, this technique seems to work.

It's in French (they have that kind of technology), but you can appreciate the effort and wherewithal.

Apparently, it's either the Shoe or the Sabre....

Courtesy : Bubble Lounge

Let me know what works....

Bacon On Demand

 I don't care what you may say about the Japanese, but any culture that can create a Bacon Vending Machine rules in my book.

And by the way, the Scotsmen have their own that dispenses Bacon Rolls.

"From Scotland, world cholesterol centre, comes the "Bacon Roll Dispensing Vending Machine".
Both elements, roll and bacon, are kept frozen and cooked on demand for that freshly made taste. Imagine a snake-like conveyor belt with seperate comparments side by side. Bacon has decent amount of fat on it, roll is of the correct "Chewy morning roll slathered with butter" variety.
Stock is kept frozen until correct money is inserted, whereupon conveyor advances one unit, dispensing roll and bacon onto seperate conveyors. Roll passes though a micowave chamber (5s at 2kW?), bacon under an intense halogen grill, flipped halfway, visable from the outside through glass screen. Bacon is flipped onto roll, and emerges from chute. Total time elapsed, 20 seconds.
If machine is not used for 30 minutes, it cleans itself like an automatic toilet.
shameless_self_reference, Sep 12 2002

Via : HalfBakery

Thursday, February 17, 2011


That's right Kids, it's

National Cabbage Day!!

Either loved or hated, Cabbage always makes some kind of impact, and we're not talking "gassy".

Packed with scads of Vitamin C and Glutamine, an important amino acid, which is a fabulous anti-inflammatory that has been used my man for centuries in the treatment of swollen joints, Cabbage is a fabulous source of fiber and a great filling vegetable for those considering the myriad of crash diets available to modern folk.

Along with its cousins, like Broccoli and Cauliflower, Cabbage is also a source of indole-3-carbinol (I know, a complicated chemical term), a compound that boosts DNA repair in cells and may help to block the growth of certain types of cancer cells.

Now, most people have only experienced Cabbage in its boiled form, which can stink up the house for thee days straight. However, for those of us who know better (that would be you, lunkhead), Cabbage transcends many things. Sauerkraut and kilbasa, linguica, any kind of snaussage, frankfurters, et al are nothing without the humble, low fat, and nutriscious Cabbage; add a bit of mustard (high in omega-3), some whole grain bread, a pickle, and some Vodka and you will be dining like the Russians. Despite what many people may think, such "classic" dishes like Corned Beef and Cabbage (a completely Irish-American concoction that has never glimpsed the shores of Galway or the hills of Tipperary) do not do it justice.

In Eastern Europe and all along the Mediterranean, Cabbage leaves are often stuffed with a combination of meat (lamb, beef, pork, veal, turkey, chicken, caribou, etc.), grain (rice, barley, cous cous, teft, etc.), and an assortment of spices rolled together and then braised in a robust sauce to sublime, non stinky, perfection for any day of the week.

And, my personal favorite :


The Koreans have it down!

If you don't know what this is, look it up and be amazed.

This is the national dish of the Korean peninsula; after all, two entire countries cannot be wrong.

Now, check out a slow cooked American southern Cabbage classic after the jump.

Wednesday, February 16, 2011

Why We're Fat Volume 5

Now it may appear that I have been singling out the Burger King Corporation over the past few weeks as a single evil entity, but not so.

Not to be taken as "second burger", the McDonald's Corporation has their own mega-sandwich that is sure to stop your heart dead in its tracks.

Behold :

The McDonald's® Double Prosperity Burger™

Happily served to you for this Year of the Rabbit.

Good fortune, prosperity, and artery clogging happiness all from the McDonald's Corporation.

Nothing says Chinese New Year quite like a foot long, six patty, cholesterol creation.

Only available in Malaysia, Kids. Only in Malaysia.

Check out the actual photos of the thing and a great description, after the jump.

Monday, February 14, 2011


Broadway and 85th Street, 5;00PM EST, NYC.

How bleak is this.........?

Why We Drink

Happy Valentine's Day....

Wednesday, February 9, 2011

Why We're Fat Volume 4

Here we go again...

The Burger King X-Tra Long [Photo: BurgerBusiness]

"Look out, it’s spreading.
Burger King is expanding its line of triple-patty X-tra Long Chili Cheese burgers that it first began selling in Germany. The build includes chile-cheese sauce and jalapeños. The idea moved next into Austria and now has spread to The Netherlands.

The clever Dutch have even taken the horizontal burger idea one better, combing onion rings, cheese and barbecue sauce to make an X-tra Long Rodeo BBQ. If the BK Stuffed Steakhouse doesn’t work here, just know that Burger King has other ideas at the ready."

Well, it looks like the Burger King Corporation has done it again. In order to make sure that the world stays fat, Burger King has been test marketing these babies all over Europe. I have no idea how sales have been, but you can be sure that the executives over at BK can't wait to release these things in the good 'ole U.S. of A. as soon as all of the market research is done. Gotta keep all of those 'Mericans in their elasti-waist Wal-Mart sweat pants.

Those same corporate marketers have also seen fit to test market an American X-Tra Long Chicken Burger (gee, chicken is healthy, right??)  available in various parts of Asia (China, Thailand, the Philippines), as well as the Malaysian X-Tra Long Cheese Supreme, which contains burgers, A1 steak sauce, mayonnaise, and cheese. Since all of these "sandwiches" are experimental and still in the design, marketing, and developmental phases, there is no nutritional information available. None of these creations appear on the corporate web site or on any global menu. So, one can only imagine what kind of artery clogging happiness awaits if any of these are to be released on a world wide level.


After the jump, watch the German television advertisement for the "Chili Cheese Saus en vurige Jalapeños"

Monday, February 7, 2011

National Jell-O® Week!

Yes, that's right, it's that time of year for everyone's favorite happy, jiggly, sickening, and completely other worldly treat.

National Jell-O® Week
is the second week in February every year.

"Jell-O is sold prepared (ready to eat) or in powder form, and it is available in many different colors and flavors. The powder contains powdered gelatin and flavorings including sugar or artificial sweeteners. It is dissolved in very hot water, then chilled and allowed to set. Sometimes fruit, vegetables, whipped cream, or other ingredients are added to make elaborate snacks that can be molded into various shapes. Jell-O must be refrigerated until served, and once set properly, it is normally eaten with a spoon.
There are also non-gelatin pudding and pie filling products under the Jell-O brand. To make pudding, these are cooked on stove top with milk, then either eaten warm or chilled until more firmly set. Jell-O also has an instant pudding product which is simply mixed with cold milk and then chilled. To make pie fillings, the same products are simply prepared with less liquid.
Though the word Jell-O is a name brand, it is commonly used in the United States as a generic and household name for any gelatin products."

Check out the Wiki page for a list of all of the discontinued flavours.

I really miss the "Italian Salad" flavour, myself.

So, whatcha' gonna make this year??????

Mine's after the jump....

Friday, February 4, 2011

Wine List??

A good friend of mine recently returned to civilisation, i.e. New York City, from the wilds of Los Angeles and brought back this :

Who needs a wine list when you can spend $28.00 on Wattwiller, that was bottled by fourteen-year-old nuns, in a tiny convent in the south of France, on a thursday, when it was raining, because it was the perfect time of the month for water.

So, I guess that Châteauneuf-du-Pape is so passé.

Only in La La kids, only in La La.

Wednesday, February 2, 2011