Belch.Com

Hot Wings manufacturers (which I guess would be chickens everywhere) are lamenting that the NFL lockout would be bad business for Wing makers.

From WLS here:

With NFL owners and players in a standoff, the CEO of one of the nation’s largest chicken farms warns that a long-lasting football lockout would be bad news for a gameday staple, the chicken wing.
“It will be a major blow,” said Joe Sanderson Jr., CEO of Sanderson Farms, the fourth largest poultry company in the U.S. “If we don’t have Sunday football, the demand will go down tremendously, and of course, if that happens, the price will go down.”

Wings have become too expensive in the past few years. 7 bucks for a 4 pound bag of low quality, young wings is outrageous. If the price comes down, I fail to see how that would be a bad thing.

And with less wings being cut off of chickens, maybe the wings we begin to eat will be meatier and bigger too.

Today we drove by the old Burger Chef building in my hometown and I had to explain to my wife what a Burger Chef was. I do remember the restaurant having better tasting burgers than McDonalds, but the store just let itself go and faded away from my hometown in the late 70’s.

Jeff was the pudgy cook’s teenage sidekick or something like that. Not too sure what the actual relationship was, but Jeff had a way of making burger flipping seem like a viable career choice. You can check out Burger Chef’s wiki article here.

The Elvis Burger has bananas, peanut butter, American Cheese and beef. It is available at a Miami burger joint called the Pincho Factory.

Is this delicious or gross?

This is a great computer animation piece that shows all your favorite cereal characters together at last for a final breakfast. Who is Christ in the piece? Why Cap’n Crunch of course!

You can purchase a copy of this print from Etsy here.

This grocery store knows how to market to black folk. 50 cent off the Kool-Aid.

I know a little guy who disagrees with this:

Yes, this exists, but only God knows why. A martini infused with rum flavored with grilled cheese sandwich and tomato flavoring.

From the NYTimes blog here:

At Clive’s, a popular craft cocktails joint in Victoria, British Columbia, is an original creation that fuses childhood comfort food and molecular mixology. The result is what he calls a grown-up cocktail equivalent of a “toastie” (an Australianism for a grilled sandwich) and tomato soup.

The bar at Clive’s.Soole starts with his own batch of “grilled cheese rum” — dark, viscous Mt. Gay “washed” overnight with a real-live grilled cheese sandwich, a seeping process to extract essential flavors and infuse them into the rum, before adding fresh-muddled tomato and basil, salt, Lillet Blanc and Glenfiddich Scotch whiskey. The effect is extraordinary: the grilled cheese rum leaps off the palate with flavors of cheddar, bread and butter, mingled with a dark sweetness, while the Lillet Blanc prevents the texture from veering into Bloody Mary territory. Topping the cocktail off with a drop of Glenfiddich adds a hint of off-the-grill smoke and evokes sipping, grilling and dunking.

Yummy? Why not just blend a real grilled cheese sandwich with tomato soup and vodka or rum in a blender with ice?

Seriously, would it still be called “Diet Coke” if it has 9 grams of fat? Okay, maybe ATKINS Diet coke.

Actually, this is just a photoshopped can, but this is just a good opportunity to link to this story here at NPR about Bacon-Palooza.