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"Every time you have McDonald’s as a kid, it’s a victory. Every time you have it as an adult, it’s a defeat."

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It’s summer. (Taken with Instagram at Heyn’s)

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Cupcakewurst: grillable cupcakes in sausage casings.

Source: mlkshk.com
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Flesh eaters. (Taken with instagram)

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Ranch proclaims it’s “the new ‘ketchup’” and apparently it isn’t a joke. Americans looking to add as many calories to food as possible rejoice.

Source: The Wall Street Journal
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If you thought Uncrustables, Smucker’s pre-made, frozen peanut butter and jelly sandwiches, were pathetic, wait until you get your hands on Candwich, the sandwich in a can.

Source: consumerist.com
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Windmill Rye Whiskey, handcrafted in Le Clair, Iowa (Taken with instagram)

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“I mean, how bad for you is it really?” I asked my dad, a doctor who knows this stuff. My wife was cutting trans fat out of our house and I was suspicious; some of my favorite food had trans fat. “What’s the problem with trans fat?”

“It kills you,” he said, completely seriously.

The best taco shells have trans fat.

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We’ve consumed 33% of the half case we bought to give away. (Taken with instagram)

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Making pizza. So many scents to love. (Taken with instagram)

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A note from my wife was waiting for me when I woke up on Thanksgiving. (Taken with instagram)

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Now THAT’S a spice rack. (by ulterior epicure)

I want one.

Source: flickr.com
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Stop The Law That Will Censor The Internet!

If you fill out one form online today, it should be this one. Tumblr’s done a really nice job with this bit opposing the Stop Online Piracy Act. The form takes your phone number, address and ZIP, gives you a call with quick talking points, then connects you to your Congressional representative in the House so you can tell them what you think.

Easy.

(My apologies for the non-food post.)

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Michele Bachmann tours animal carcasses. The link says they’re beef, it was labeled as hogs when it was e-mailed to me.

It reminded me of the first time I went to Bud’s Custom Meats in Riverside, Iowa, to watch a slaughter day.

I was waiting out in front of the retail meat counter until they told me to come back to where they did the slaughters. Since I didn’t know what to expect, I was a little anxiety and my adrenaline was flowing. One of the guys pushed a giant carasses out of the slaughter room on a rail that lead the cooler. I remember thinking little more than: “Holy shit, that pig is huge.”

Then I was taken into the back, watched Doug slaughter a few hogs and tried not to make a fool of myself. When finally had the nerve to ask how much that first enormous hog had weighed.

"That one just before you come back here?" Doug asked. "That was a beef."

Striped of their heads, skin and feet, animals are really hard to tell apart.

Source: underthegoldendome.com