You dropped food on the floor. Do you eat it? Consult this flowchart.
Oscar Mayer wieners…in a can? With a “Sack O’Sauce”?
This ad about “The Wiener the World Awaited” appeared in Woman’s Day magazine on August 1, 1948.
I’m not sure what baffles me more: the fact that they thought canned hot dogs were an appetizing idea, or that the “flavor-tight sack of delicious mild barbecue sauce” was “voted first choice of 27 recipes tested”. (How unimpressive were the other 26?)
And hey, let’s not miss that the meat was “selected”! (What does this mean, exactly? That the meat wasn’t assigned to them in some sort of involuntary lottery-type situation?)
BREAKING NEWS: Red Robin Puts Mozzarella Sticks on a Burger.
This is real. Red Robin’s new limited-time “Wise Guy Burger” features a seasoned burger patty with sliced pepperoni, marinara sauce, 3 whole cheese sticks on top of sliced banana peppers and tomatoes, served with bottomless steak fries. It’ll set you back $9.49, but for a burger AND fries AND an appetizer, I suppose that’s not unreasonable.
The leaves me to wonder if Red Robin has lost their minds, or if they’re pioneers in burger technology.
(via BurgerBusiness)
Chipotle serves breakfast at Dulles International Airport.
And they’re tossing around the idea of doing it elsewhere as well. By now, you’re drooling, but that’s okay.
(via Fast Food News)
The Big Mac vs. The Big Carl vs. The Big Hardee
In 1968, year I was born, McDonald’s rolled out a new burger called the Big Mac.
Then, last month, Carl’s Jr. felt that McDonald’s new Angus Third Pounders were a cheap imitation of their signature “Six Dollar Burgers” (which aren’t really six dollars; Carl’s just claims they’re a six-dollar value), so they fired back with the Big Carl—charbroiled instead of fried, twice the meat, twice the cheese, no middle bun, and priced lower than the Big Mac.
Now, GrubGrade reports that Carl’s Jr.’s eastern U.S. sibling, Hardee’s, has upped the fight yet another notch with their new Big Hardee. It’s just like the Big Carl, but with a third patty.
This news excites my taste buds just as much as it frightens my arteries.
Looks like a burger, but it’s really a cake! Click through for more pictures and the directions.
(via @TinyRecipes on Twitter)
Baconnaise: A Survey and a Love Story
Today, J&D’s Foods, the makers of Bacon Salt and Baconnaise, posted a customer service survey to get some opinions and feedback from their customers in order to gauge what they’ve done and where they should go from here, dangling a $100 gift card as a carrot for one lucky entrant.
Whether or not you’ve tried any of their products, you should take a moment to share your opinions. Here’s the survey.
Naturally, I was all over this like bacon on a cheeseburger. Predictably, I gave them glowing reviews on what they’d done, but there were two very exciting parts of the survey.
One one question, they asked my opinion about a number of potention bacon-flavored products (and one non-bacon item: Chorizo Salt). Additionally, they ask for additional ideas…so here’s what I gave them, off the top of my head:
- Bacon Pasta or Pasta Sauce
- Bacon Salad Dressing
- Maple Bacon Oatmeal
- Bacon Bubble/Chewing Gum
- Bacon Air Fresheners
- Maple Bacon Frosting or Glaze
- Bacon Cheese Slices
- Bacon Bread/Buns/Bagels
- Bacon Toothpaste
- Bacon Tortillas
- Bacon Rice
Yes, I was serious. I’d try all of those items.
Now, for the even more exciting part. At the end of the survey, J&D’s says, “Please share any additional thoughts, comments, promotional ideas, product improvements, or experiences with Bacon Salt or Baconnaise.”
This is where I took a few minutes to share a story with them that I had been holding onto for a long time. Here’s what I gave them:
This is a true story.
As the tale begins, I was already a huge fan of Bacon Salt. The moment Baconnaise was finally available, I immediately placed my order and awaited the goods. When it arrived, I immediately left my office and picked up my best friend Anna, who I had a long-standing crush on—and who was also as big of a fan of mayonnaise as I was of bacon. We went to the nearest Subway shop, ordered a footlong chicken breast sub with only veggies on it, and proceeded to slather it with Baconnaise. Needless to say, we were both in condiment heaven as we found that Baconnaise was even better than either of us was hoping, and we finished off that jar in only a few days.
A few days after this experience, Anna and I fell deeply in love, and shortly thereafter, decided that we would spend the rest of our lives together. Without hesitation, I credit Baconnaise for sparking the love between this bacon lover and the mayo lover, and since our love blossomed out of a jar of Baconnaise, I can assure you that it will be a core part of our wedding banquet.
Thank you, Justin and Dave, for inventing Baconnaise and sparking the love of a lifetime.
Sincerely,
Spam, your official Bacon Bishop of Baltimore and founder of the Ministry Of Bacon
And that’s my fairy tale.
Wait a minute. Why should that which came first be forced to make this change? I call shenannigans!
(Also…look for a post from me in the comments section below the blog post.)
I’m not sure I’d eat this, but in honor of my namesake, I present to you this easy-to-handle meaty treat…the Spamsicle.
From thisiswhyyourefat:
The Spamsicle
Deep fried Spam slice on a stick.
(submitted by Clint)
12 finalists have been chosen to compete for the honor of being Dunkin Donuts’ newest variety. Voting results combined with the outcome with a May 28th bake-off at Dunkin Donuts University (mmm, double-glazed diploma) will determind the winner.
You can vote once per day, and you can also check out other entries that didn’t make the finals or create your own two-dimensional virtual donut variety.
