Friday, July 22, 2011

Save the Date!

September 2, 2011 is the

World Testicle Cooking Championship

in Ozrem, Serbia!!


For many people, the thought of eating testicles is enough to make one's stomach go south; but not for the Serbians. The Serbians believe that testicles contain a lot of testosterone which helps the male libido. Back in 2005, Ljubomir Erovic decided to form this competition to show to the world what testicle based food is all about. The event has become so popular that it has even spawned a book.


The ballsy chefs in the competition use testicles from all kinds of animals and birds, including bulls, boars, pigs, ostriches, roosters, and turkeys. All of the chefs in the competition have original recipes which they hope will win them the Grand Prize.


Some of the popular dishes from past years include testicle pizza, testicle moussaka, testicle goulash, and testicles in Bechamel sauce. Aside from awarding the most delicious testicle dish, the judges also award prizes to the "ballsiest people of the year".

Here's MSNBC's ballsy report :


The motto for the Championship is, "The Scots have their Scotch, the Swiss - their Cheese, and we, the Serbs, have balls!"

See you there in the fall......

Thursday, July 21, 2011

Junk Food

National Junk Food Day!


Go ahead.

You know you wanna.........


Ever wonder why you can't eat just one Cheeto®???

Well, scientists have have worked out why it's so difficult to walk away from tasty but unhealthy foods. The fats in these snicky-snacks may trigger a biological mechanism that likely drives our gluttonous behavior. Researchers at the University of California, Irvine say that all of these "junk foods" cause the body to create natural marijuana-like chemicals called endocannabinoids.


They discovered that when rats tasted something fatty, cells in their upper gut started producing endocannabinoids. Sugars and proteins, the researchers noted, did not have this effect, sorry candy bars.

The process starts on the tongue, where fats in food generate a signal that travels first to the brain and then through a nerve bundle called the vagus to the intestines. There, the signal stimulates the production of endocannabinoids, which initiates a surge in cell signalling that prompts the wanton intake of fatty foods. This most likely occurs by initiating the release of digestive chemicals linked to hunger and satiety that compel us to eat more.




So, I guess that it wasn't all of those "bong hits" after all.......

Wednesday, July 20, 2011

Hot Dog!!

What more can be said.....

National Hot Dog Day!!!!!!!

Despite July being National Hot Dog Month, Hot Dogs are so amazing that they even get their very own day too!!


But, did Americans always have their love for Hot Dogs???

“I devoured hot-dogs in Baltimore ‘way back in 1886, and they were then very far from newfangled….They contained precisely the same rubber, indigestible pseudo-sausages that millions of Americans now eat, and they leaked the same flabby, puerile mustard. Their single point of difference lay in the fact that their covers were honest German Wecke made of wheat-flour baked to crispiness, and not the soggy rolls prevailing today, of ground acorns, plaster-of-Paris, flecks of bath-sponge, and atmospheric air all compact.
- H. L. Mencken, 
American Journalist and Author


It seems that H. L. Mencken didn't like them so much.

Despite the old joke of "do you really want to know what kind of things fall into an industrial sausage grinder?", the simple Hot Dog didn't have much love in America until the middle of the twentieth century. The Hot Dog was considered food of the lower echelons and not even deemed fit to feed animals. Hot Dogs were even banned in some of the more posh communities around the United States, like Scarsdale, N.Y. and Evanston, IL. It wasn't until Franklin Delano Roosevelt became President and admitted to loving the lowly Hot Dog, see The Atlantic, that its stigma was lifted, and the Hot Dog was allowed its rightful place in the food pantheon.


The actual origin of the term "hot dog" is still in question; however, the definition is not. Sausages and their kin have been in existence since the first century A.D. thanks to the Emperor Nero's cook, but, the addition of a bun is what defines an actual "Hot Dog". Chances are that the Germans of Frankfurt, hence the term frankfurter, were probably the ones to add a roll or a bun of some kind to their delicious sausages, as they were already selling their sausages, milk buns, and sauerkraut from pushcarts on the streets of New York City in the 1860's.


Growing up in New York City, the Hot Dog was quintessential street food. Especially when paired with an Orange Julius in the old Times Square (not the sanitized horror that it is today) or, my personal favorite, with a Papaya drink.


A good friend of mine was known for organizing the "midnight papaya run" while we were supposedly studying for final exams in High School. The call would go out, and one by one, we would pick up a guy at his place, walk two more blocks, make a phone call, meet three more guys on the next corner, walk a few more blocks, call some more guys, meet them three blocks down, until we had as many as we could gather at our version of Mecca.


"Two with, medium Papaya"

So, today I will make my own pilgrimage.

Tuesday, July 19, 2011

Daiquiri

It's...

Daiquiri Day!!!


Many a tropical evening has been forgotten due to these.

The Daiquiri is thought to have been created at the Venus bar in Santiago, Cuba, not far from the Daiquiri beach and iron ore mine, around 1900. American mining engineers, after running out of gin, took to experimenting with the local fire water to find a medicinal treatment for malaria, or so the story goes.

Realistically, the British Navy predates this by some 150 years. Grog, the Royal Navy beverage of choice, contained rum, water, lemon or lime juice, and sugar, all of the ingredients in a classic Daiquiri. The only contemporary difference - ice in lieu of water.

So much for romance.

The Classic Daiquiri


INGREDIENTS
  • 1 1/2 oz. (44 ml.) Light Rum
  • 3/4 oz. (22 ml.) fresh Lime Juice
  • 1/4 oz. (7.4 ml.) Sugar Syrup

TECHNIQUE

  1. Pour the Light Rum, Lime Juice, and Sugar Syrup into a cocktail shaker with ice cubes.
  2. Shake well, to a Latin beat
  3. Strain into a chilled cocktail glass
NOTE : Sugar Syrup can be made by placing equal parts white cane sugar into boiling water, mixing, and letting it cool.



©2011 Wait At The Bar

Sunday, July 17, 2011

Sundae on Sunday!

Sundae?



 Not to be confused with the Korean dish made by boiling or steaming cow or pig's intestines that are stuffed with various ingredients, much like a blood sausage, but, rather Ice Cream Sundae!

The third Sunday in July is Sundae Sunday, at least according to Hershey's, who am I to argue?

Go make one yourself!


Hot-Tin-Roof Sundae

Recipe After the jump....

Saturday, July 16, 2011

Sweatshirt...

The Pepperoni Sweatshirt is a stylish must have for those cool Fall evenings...

Friday, July 15, 2011

America's Burger


From Blue 9 Burger, NYC

Thanks to The Chive for showcasing some of the best burgers available in America today!!

Yummy......