Today's something or other #60

How come we don't have Calippo's in Canada? Calippo's, a fond part of all my European vacations over the years.

Well, there's 30 seconds you're not getting back. Make it better with a Calippo. 

Extra Value my ass! Or, its not 1994 anymore

Big Mac Not Exactly an Extra Value Meal Abroad Anymore:

That clown wouldn't be smiling if he were backpacking through Europe right now. The Big Mac is more than a dollar more over there than in America, the Economist reports. Their findings are based on an annual 'burgernomics' survey that uses the comparative price of a quick meal as a metaphor for our financial strength. The conclusion: We're all paying A LOT more these days than we suspected. Oh yeah, unless you are in China, where using yuan looks like a more yummy proposition.

But a quick look closer at the magazines archives give better food for thought about which currencies are actually more stable: Since 2005 the Chinese prices for that home nuked meal have been not only cheap, but dependable. Russia's fast food costs have also seemed ever-so-slightly more stable amid world economic hiccups as well.

Unlikely places for backpacking, sure, but at least you'll be able to estimate the budget for that global pit stop in 2010.

[Via ChartPorn]

Added value (because I care):  Attention backpackers of 2010 - If you're dining in France, the "tête de veau" is exactly what it translates too. Be forewarned. 

Today's something or other #48

Source: Jalopnik.com

A whole new level of awesomeness

So, if you're like me and, well, most people who aren't non-dairy vegans, I'm sure you like bacon. Mmmm... bacon. It really is tough to beat.


Do you like fudge? Mmmm... fudge. 


Ever wonder how to make candied bacon fudge? Well, wonder no more. The Kitchen tells you how. Whoa! Did I just blow your mind or what? 


Candied bacon fudge. Perfect for the holidays.

The Town That Chorizo Built

Mmmm... cured sausage.


From The Atlantic

This weekend I was in Candelario, a village at the windblown foot of the Sierra de Béjar in Salamanca. Candelario enjoys certain renown for its beautiful location and its extraordinary degree of historic preservation: narrow cobbled streets lined with a peculiar style of 18th century construcion, handsome and impeccably maintained.

But what makes Candelario extraordinary, nay, perhaps worthy of pilgrimage, is its proud claim to be the birthplace of chorizo, that object of unstinting devotion in Spanish gastronomy. Granted, people have been making cured sausages with pig guts since time immemorial. But for chorizo to be chorizo, it had to wait for pimentón to arrive from the Americas, for it to be refined--along with other products from the New World--by early agricultural researchers at the monastery of Yuste, and for it to be planted throughout the balmy valley of La Vera. [click here for the rest of the article]

But something had gone quite wrong

I've written about some truly awesome/scary food concoctions on this blog in the past (e.g. the uber Super Bowl snack; the White Castle & Bacon Bake; and who can forget the Turbaconducken?), but we may have a new champion in the food insanity sweepstakes. The beauty of this new contestant is the simplicity of its genius. The other offerings referenced above were all very high (cholesterol) concept but this one cuts right down to the bare essentials.

From The Economist:

On A fine afternoon at the Texas State Fair, a ringmaster encouraged a gaggle of children to flap their arms like butterfly wings. “What could possibly go wrong on a day as beautiful as today?” he asked. But a hundred yards away, something had gone quite wrong. People were queuing for an unusual delicacy: balls of butter, dipped in dough and cooked in a vat of boiling oil. Fried butter, in other words. The balls were dusted with a thin coat of powdered sugar. When bitten, they collapsed with an unctuous squelch.

Fairs are known for their decadent snack offerings. Most are unhealthy, and some push the conceptual boundaries of food into new territory. The Los Angeles County Fair, which ended on October 4th, featured a Meat Lovers’ Ice Cream Cone (don’t ask). The Minnesota State Fair is known for its foods-on-a-stick. The Texas fair bills itself as the fried food capital of the state.

Click here for the full article.

A shocking upset!

Bigger even than the Giants over the Patriots. A true David vs. Goliath story. McDonald's Loses McCurry Trademark Suit in Malaysia!

Today's something or other #28

You really should never be this desperate for Wendy's (or Burger King or McDonald's). Still, you have to admire their creativity.

Evil Fortune Cookies

Perfect for your next dinner party! These cookies tell it like it is.

Evil Fortune Cookies - "The Gourmet Flavored Fortune Cookie That Tells the Truth"

People have always talked about how it would be neat to receive a fortune that wasn't the same old piece of Chinese Wisdom and vague stuff you receive in the normal fortune cookies. Now here is your chance, plus they come in a variety of over 15 different flavors, each colored resembling their flavor.

Today's Something or Other #14

This is what cola does to raw meat. Not exactly an endorsement for Coke or Pepsi.

Super Bowl snack turned up to 11

For all your Super Bowl needs.... the greatest Super Bowl snack of all time. I give this to you a day in advance as you'll need plenty of prep time. The house that clogged arteries and indigestion built. Hmmm... that is sort of like saying 'Ruth' when you think about it.



Enjoy the game.

San Dimas High School football rocks!

Robbie Burns Day

Today is the 250th anniversary of Scottish poet Robbie Burns' birthday. It is a big deal in Scotland and around the world. For those of you who have never tasted haggis, I suggest you rectify that this weekend. It sounds disgusting but is quite tasty.

Burns is best known for his love songs/poems and, I would imagine, for Auld Lang Syne. His poems take on new life when read aloud. Here are a few links. Take some time to read a few of his poems aloud to a loved one. Add scotch, if necessary or if so desired.

• Robert Burns Country: the official Robbert Burns site
• The Life and Times of Robert Burns
• Ode to Robbie Burns - how to host a Robbie Burns party

Once again, my apologies to the ever game person who had to read 'A Red, Red Rose' at my wedding. You did great and it was wonderful.

A Red, Red, Rose

O my Luve's like a red, red rose,
That's newly sprung in June:
O my Luve's like the melodie,
That's sweetly play'd in tune.

As fair art thou, my bonie lass,
So deep in luve am I;
And I will luve thee still, my dear,
Till a' the seas gang dry.

Till a' the seas gang dry, my dear,
And the rocks melt wi' the sun;
And I will luve thee still, my dear,
While the sands o' life shall run.

And fare-thee-weel, my only Luve!
And fare-thee-weel, a while!
And I will come again, my Luve,
Tho' 'twere ten thousand mile!

Its a fine line between stupid and clever

I must say, I'm a little intrigued. And a whole lot frightened. The Ridiculous Food Society of Upstate New York presents the White Castle and Bacon Breakfast Bake.

Today's Something or Other #6

Do not click here. No, really, I don't think you can handle it.

Bacon! You know you love it. It is like kryptonite even for hardcore vegetarians.

Why bacon? Why not. At the ingenius site Bacon Today (mmm... bacon) they celebrate all things bacon, and there are more than you think - check out their Bacon Shop. As to the question, 'why bacon', they provide some compelling answers:

If you have to ask “why bacon?” then we’re glad you’re here. Bacon Today was founded on the simple principal that a world of bacony goodness exists out there for all to discover and enjoy. Here’s what we believe:

• The most versatile meat on the planet deserves some respect.
• Breakfast is not the only meal for bacon.
• Fashion, Art, Music…all industries seriously devoid of bacon.
• Bacon is a treat for all the senses.
• Frozen bacon should not be used as a weapon (although it happens).
• As some folks have said — it’s the candy of meats!

Hungry for Hungry Jack's Quad Stacker burger?

A nineMSN journalist writes about his attempt to eat the Quad Stacker. Apparently there's been a great deal of hype about the burger in Australia. I don't think we have Hungry Jack's here in Canada. That is probably a good thing.

But let's face it, the Quad ain't got anything on Dangerous Dan's infamous Quadruple C "Collosal Colon Clogger Combo" :

• A 24 oz ground beef patty
• 1/4 lb. of cheddar
• 1/4 lb. of bacon
• 2 fried eggs

It also comes with a large shake (flavour of your choice) and a small poutine. I think the fried eggs are a nice touch. Classy, you could say. Click here for more information. Scroll down to see an actual photo of this beast! Here be dragons.

Are you ready for the Gastrosexual?

It seems like only yesterday that the term 'Metrosexual' was everywhere, but that is sooo 2004. Chow.com's Food Media Blog, The Grinder, has introduced a new term, the 'Gastrosexual'. Yes, it doesn't sound particularly appetizing. Actually, upon further inspection (i.e. actually reading the piece I'm citing), the UK's Daily Mail deserves the credit/blame/hate mail for this new term.

Gastrosexuals, according to the UK’s Daily Mail, are a new generation of men who use gourmet cooking to woo their love interests:

Men having the ability to cook is also now a key factor in attracting women along with salary, status, personality and appearance, according to new research.

The report ‘Emergence of the Gastrosexual’ cites the popularity of superstar chefs Gordon Ramsay and Jamie Oliver as a factor in making cooking a macho pursuit.

According to the study by food company PurAsia 48 per cent of people say being able to cook makes a person more attractive to them and 23 per cent of 18-34 year old men say they cook to potentially seduce a partner.

The study also says that 60 percent of male respondents cook regularly for friends and family, and 50 percent of the men consider cooking to be a hobby and not a chore, whereas only 40 percent of women can say the same.

Friday night thoughts and recollections

The Beijing Olympics are here. On behalf of my dinner companions at Cowbell on Friday night, let me offer my condolences to all the Mom & Pop Shop factories who were affected by Beijing's 200-mile crackdown on heavy industry during the Games.

Speaking of Cowbell, it was my first time there on Friday. I had the duck and it was delicious. From what I was able to glean, everyone enjoyed their meals and we pretty much covered all the appetizers and main courses. They also make a mean whisky sour; the bartender whips it with some egg whites which gives it a most excellent frothiness. I also really love that the menus are the chalkboards on the walls.

However, I must say the service, while friendly and willing, was not very good. For dessert I ordered a glass of dessert wine and twice I was brought a cafe au lait. Finally, I did manage to get my drink. From the time the first person received their dessert until the last person, 45 minutes had passed.

My group drank quite a bit of booze and wine, each of us had appetizers and desserts in addition to our main courses, and the final tally came to about $220 per couple which, while not inexpensive, represented pretty good value in my opinion. Cowbell is undoubtedly worth a try, but there's definitely room for improvement service-wise.

About Cowbell:

Inspired by turn of the century French bistros, Cowbell owners Mark Cutrara and Karin Culliton have created an atmosphere of comfort, originality and fun in their very own neighbourhood of Parkdale.

Chef Cutrara is dedicated to serving fresh, simple food. Cowbell's chalkboard menu changes daily to reflect the availability and freshness of our ingredients. Cutrara and his kitchen are working almost exclusively with naturally-raised, organic meat and produce, sourced from local farmers. Cutrara purchases whole animals, butchers, smokes and cures his meat on the premises. And he churns his own butter!


[Side note: Flesh for Lulu’s “I Go Crazy” is playing on the radio while I type this. Very nice.]

Wasabi Popsicle

Nothing cools you down like wasabi. Well, like a wasabi popsicle anyway. Can't wait until a TO restaurant imports this idea, although I'm guessing Tim's "nothing chills like it" slogan is safe.

And for your added viewing pleasure, here's a classic Budweiser "Whazzup?" commercial. And an all-time classic alt-version.

Yeah, but how much to make it a combo?

A Burger King location in London has launched a Kobe Beef burger that sells for $200 (85 quid). ‘The Burger’ as it is known, features Wagyu beef, white truffles, Pata Negra ham slices, Cristal onion straws, Modena balsamic vinegar, lambs lettuce, pink Himalayan rock salt, organic white wine and shallot infused mayonnaise in an Iranian saffron and white truffle dusted bun. All the proceeds from the burger go to a children’s charity.

A bargain at end price, I'm sure.