Category: Food

RECIPE for making truly gross and disgusting Kitty Litter Cake for Halloween

RECIPE for making truly gross and disgusting Kitty Litter Cake for Halloween

1 spice or German chocolate cake mix
1 white cake mix
2 large pkg vanilla instant pudding mix, prepared (I like Bird’s® dessert mix)
1 large pkg vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls®

1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new pooper scooper
Thank Chip Welfeld for this

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Chocolate ‘skyscraper’ sets record

ITV News – Chocolate ‘skyscraper’ sets record
A French chef has set a new record in New York for the world’s tallest sculpture made out of chocolate.

Made out of pure dark chocolate, Hyatt chef Alain Roby’s 20ft 8ins (6.4m) creation took over 30 hours to build.

Weighing in at a whopping 2,285lbs (1036.46kgs) of chocolate, the “skyscraper” would not look out of place in New York’s famous skyline.

The amazing choccie creations constructed for the record are on display in the Big Apple’s famous midtown toy store, FAO Schwarz.

Mr Roby, who works at a Hyatt hotel in Chicago, said it is not a real replica of any particular building.

He said: “There is a little bit of the Rockefeller Center, a little bit of the Empire (State Building) and a little bit of the Chrysler Building so everything is a little bit mixed together and my goal was really to reach the height.”

A representative from the Guinness Book of World Records was on hand.

Jalapeño-eating contest one hot time

Star-Telegram.com | 10/08/2006 | Jalapeño-eating contest one hot time
In the most impressive gastrointestinal display this side of Fear Factor, professional eater Rich “The Locust” LeFevre swallowed 247 peppers up to their stems in eight minutes to take the title. The 60-year-old retired Nevada accountant, who drives across the country entering eating contests, won $2,000. His wife accompanies him on his trips.

The pros knew a few tricks the amateurs didn’t. Erik “the Red” Denmark said he took Pepto Bismol beforehand to coat his stomach. All four pros took their own drinks — milk and juice — knowing that the water that was provided didn’t stand a chance against the acids and oils in the peppers.

Huang, meanwhile, went into the contest with a strategy he called “all heart, no talent.” He downed 53 jalapeños, although he was unable to talk about it for several minutes. He could manage only guttural groans.

When he regained the ability to form words, the first thing Huang said was, “I can’t feel my face.”

Matsuzaka beef

Bloomberg.com: Spend
Kazahana specializes in Matsuzaka beef from Mie prefecture which has the highest grade in Japan. The cattle are raised on beer and massage and the taste is spectacular. You barely have to chew the meat as it melts in your mouth. My dining companion and I looked at each other in amazement.

This doesn’t come cheap. A course costs 20,000 yen ($172) per person and there is only space for six people at the two teppanyaki counters.

Our chef brought us a card listing the cow our sirloin and fillet came from, where it was raised and the farmer that raised it. Ever since “mad cow” disease appeared in Japan in 2001, it is obligatory for restaurants to offer customers proof of where their steak originates, he told us.

The standards maintained for Matsuzaka beef are very high. The cow is raised in a quiet, serene area surrounding Matsuzaka, with the Kumozu River to the north and Miya Gawa River to the south. It must be from a good breed, and must not be bred. It will live quietly for two to three years and treated with the utmost care. It is said that if the cow has calves, then the sashi, the fatty parts, do not retain the characteristic patterns. For the best feeding methods, each farm has a different approach, such as including beer in the diet. The key lies in the feed.

Chocolate traps worker

JS Online:A heap of truffles: Chocolate traps worker
“I was pushing the chocolate down into the vat because it was stuck,” said Garcia, 21. “It came loose, and I just slid down the hopper into the chocolate.”
Garcia, who has worked at the company for almost two years, said he was almost chest deep in the chocolate, the dark variety. “It was in my hair, in my ears, my mouth, everywhere,” Garcia said. “I felt like I weighed 900 pounds. I couldn’t move.”

Garcia said his colleagues added cocoa butter to the vat in an attempt to thin the chocolate. Sinnen said firefighters in the ladder company that responded to the accident helped scoop the chocolate out of the vat. Eventually, enough chocolate was removed that Garcia was able to take off his pants and be pulled out. (Click on the picture to enlarge.)

Hill fries free to be French again

Hill fries free to be French again — The Washington Times
The fries on Capitol Hill are French again.
So is the breakfast toast in the congressional cafeterias, with both fries and toast having been liberated from the appellation “freedom.”
Three years after House Republicans trumpeted the new names to get back at the French for snubbing the coalition of the willing in Iraq, congressmen don’t even want to talk about french fries, which are actually native to Belgium, and toast.

Global warming could devastate U.S. wineries

USATODAY.com – Report: Global warming could devastate U.S. wineries
Areas suitable for growing premium wine grapes could be reduced by 50% — and possibly as much as 81% — by the end of this century, according to a study published Monday in Proceedings of the National Academy of Sciences.

The paper indicates increasing weather problems for grapes in such areas as California’s Napa and Sonoma valleys. The main problem: An increase in the frequency of extremely hot days.

A thousand years ago when Viking explorers arrived on the coasts of eastern Canada and New England they named the region Vinland, a designation that has perplexed many historians since grapes are uncommon there now. The weather was warmer then, however.

In Medieval times there were vineyards in England that were later knocked out by a colder period known as the Little Ice Age. Now, wine grapes are being grown in England again.

Sales of Organic Beers Start to Hop

Sales of Organic Beers Start to Hop – Forbes.com
Organic beer is made the same way as any beer, but under U.S. Department of Agriculture standards at least 95 percent of its ingredients – usually barley and hops – are grown without the use of chemicals and pesticides.

Organic beer sales increased 40 percent in 2005, tying it with organic coffee as the fastest-growing organic beverage, the Organic Trade Association says. By comparison, overall U.S. beer sales fell slightly last year.