I don’t eat a ton of fast food, but I do pay close attention to the fast food industry’s attempts to one-up each other with crazier, weirder and, if you ask me, more disgusting food innovations and hybrids. Take, for example, Domino’s new pizza with a breaded chicken crust. Excuse me, “speciality chicken” crust, whatever that means. (I’m guessing genetically engineered chickens with no heads and 17 breasts, but I could be wrong.) Initially I was picturing a pizza pie with crust made out of, I dunno, minced chicken cooked and shaped into a circle — GAG — but it turns out that this chicken pizza more closely resembles that pull apart garlic bread. Each “pizza” is comprised of 12 chicken bites that, uh, are sort of stuck together in an oblong shape, and topped with various pizza toppings. When you really think about it, this is not altogether different from, say, chicken parmesan … except Domino’s is going a little nuttier with their “flavors.” They’re launching with four varieties: Crispy Bacon & Tomato, Spicy Jalapeno-Pineapple, Classic Hot Buffalo, and Sweet BBQ Bacon. I dunno, sounds like overkill to me. This is one fast food innovation I’ll be saying NO to. [Eater]
And lo and behold, here are 13 others! Hot dog pizza? Pasta bread bowls? God help us…
Dear Chef Hironori Ikeno,
Two of my favorite things in life are sushi and miniature replicas of larger things, so when I heard you were making mini sushi rolls out of single grains of rice, I was understandably intrigued. Also hungry, because have I mentioned how much I love sushi? Anyway, I read that it takes you about five minutes to make each piece of singular rice sushi (you can crank out regular size rolls in just 1 minute), which include full-flavor ingredients like fresh white fish, radish, and chili. You are obviously very talented in the culinary arts, plus, at the risk of sounding like a pervert, you must have very skilled hands…
Care to, ahem, roll with me sometime?
[YouTube via Neatorama]
Red Robin will always hold a special place in my heart. It was the most affordable “fine dining” establishment in the suburb a few miles from my small town high school, which made it the go-to place to celebrate birthdays, volleyball wins, SAT scores, and System of a Down CD releases. I spent many late nights there with friends, eating bottomless steak fries and chicken Caesar wraps while discussing boys who would never love us back. So many of my fondest teenage memories are set in a Red Robin booth. I stopped going there because I grew up, and also because of that one time my mom thought she was biting down on a particularly stringy onion in her Whiskey River BBQ Burger, only to realize it was a large clump of human hair.
BUT Red Robin might have found a way to win me back as a customer with an exciting new menu item: the wine milkshake. Keep reading »
The 5-second rule has been providing a comforting layer of germ security to anyone who doesn’t mind picking dustbunnies off their peanut butter toast for generations. While the theory has generally been dismissed by mature adults and the lamestream media (sorry, I’ve just always wanted an excuse to type, “lamestream media”), a new study suggests the 5-second rule might actually be backed up by real science. Well, kinda. A group of researchers at Aston University in Birmingham, England conducted a study to see how germs like E.Coli and Staphylococcus transfer from floor surfaces to food. They found that picking your food up right away may help thwart contamination, as “time is a significant factor in the transfer of bacteria from a floor surface to a piece of food.” While the researchers were careful to clarify that it really always depends on what type of bacteria are lurking on the floor at any given time, this is still heartening news for floor toast enthusiasts. No word on whether “dibs!” and “shotgun!” are any closer to becoming legally binding verbal contracts, but hey, anything’s possible. [Neatorama]
This amazing macaroni & cheese ring has been making the rounds online this week. Many people seem to think it’s just a silly little novelty accessory, but I happen to find it extremely romantic. In fact, my boyfriend and I don’t want to get married, but if he were to get down on one knee with this ring, well, I’d probably reconsider. Here are five reasons that everyone should ditch the whole “diamond engagement ring” trend and propose with macaroni & cheese rings instead: Keep reading »
Earlier this week, a woman was arrested after attempting to shoplift 330 Totino’s Pizza Rolls from an Arkansas Walmart. My feelings about this story can only be expressed one way — in rhyming couplets:
For anyone who’s ever tried a pizza roll or five,
you know the ooey, gooey taste can make you feel alive.
And for anyone who gets a rush from stealing little things,
the urge to pilfer pizza rolls would surely prove tempting. Keep reading »
This week marked the 450th anniversary of the death of Michelangelo. Cake artist Michelle Wibowo commemorated the occasion in a very, ahem, sweet way, by recreating his masterpiece, “The Creation Of Adam,” using frosting, marshmallows, and sprinkles. The resulting edible artwork is breathtaking (not to mention drool-inducing), and the entire process — which took 168 hours and half a billion cake sprinkles — was documented in this time-lapse video. It’s calming and slightly hypnotic to watch her turn a pile of sprinkles into God. And now I really want a piece of cake. [YouTube via Design Taxi]
When your consider the fact that beer-flavored lip gloss, beer-filled donuts, and, ahem, beer-flavored vagina wipes have all been invented, your reaction to beer-flavored jelly beans will probably be something along the lines of, “Seriously? Those didn’t already exist?” But these jelly beans are no novelty or passing fad — they’re the real deal, the result of tons of research. “Beer has been a highly-requested flavor for decades,” proclaims the Jelly Belly website, “and after years of perfecting the formulation, we’re ready to share this new product with the world.” The new product? Draft Beer Jelly Beans. Described as an excellent candy choice for Hefeweizen aficionados, “the effervescent and crisp flavor is packed in a golden jelly bean with an iridescent finish.” I don’t even like beer that much, but I’ve gotta admit that description has my mouth watering. Unfortunately (or fortunately, depending on your outlook), Jelly Belly insists that their beer beans will not — I repeat, will NOT — get you drunk. [Design Taxi]
On one hand, I fucking love burritos. On the other hand, I don’t usually trust food, other than candy, soda or chips, that comes out of a mysterious contraption located in the same space as where I pump gas. While part of me wants to get excited about the Burrito Box, “the world’s first burrito kiosk” (stationed inside two separate gas stations in LA), because, hello, EDIBLE MAGIC, I am understandably concerned about the quality, freshness and safety of sticking that edible magic in my piehole. According to Buzzfeed, the burritos come in five “flavors,” each costing $3, and you can customize your order with toppings like guacamole, sour cream and Tabasco, for an additional fee. So far, reviews are mixed. The guy who posted the photo above to Instagram said his burrito “wasn’t that bad,” which I am going to say is a positive review given his burrito came out of a somewhat mysterious orange box in a gas station. But LAist tried all five “flavors” of burrito — three of which are breakfast burritos, with eggs, BTW — and called them “bland” and “colorless and unappetizing.” But honestly? That’s how I’d describe most pricey, sit down Mexican restaurants in New York City. When I’m in LA later this month, I am totally going to go to the burrito box and report back. [Buzzfeed] [Photo: Instagram]