Do you love cocktails as much as you love cheeseburgers? Then maybe you'll be into this recipe for a cheeseburger cocktail featuring rum, tomatoes, lettuce water, beef stock, bread crumbs, mustard powder, cheddar, pickle, and salt and pepper. ...Or maybe you won't be into it. Probably the latter.
For just $1000 or a used car, truck, or motorcycle, you can own this luxurious hamburger bed—more specifically, a bacon cheeseburger bed. Here are the details from this Craigslist ad.
Two weeks ago I was on vacation in Taipei visiting family and eating awesome food. Well, awesome Chinese food, i.e., no burgers. But I did find this one burger-related thing in a random candy shop in Danshui Night Market: Hamburger Candy from Malaysian company Snappi. I figured it was worth the 10 NT (about 33¢) investment for AHT-reporting purposes. It turned out to be be one of the most unpalatable substances masquerading as candy in deceptively fun packaging I'd ever eaten.
Win the Oregon Lottery and you could buy yourself that thing you always wanted ... you know, a quintet of nubile nightgown-clad women running towards you through an idyllic meadow while hauling an impossibly gigantic burger. [Commercial by Borders Perrin Norrander.]
During the final leg of my recent trip to the Franche-Comté region of France with the Comté Cheese Association, we stopped in the town of Les Rousses very close to the Swiss border where I can safely say that I ate the strangest burger I've ever had in my life. What emerged from the kitchen had me struggling to hold back fits of laughter.
Now we know how Dean Martin liked his burgers: bunless, with a side of bourbon. Here's his minimal burger recipe, tweeted by Shaun Usher of the blog Letters of Note. The recipe comes from the book The Celebrity Cookbook published in 1967. [via kottke.org]
Japanese scientist Mitsuyuki Ikeda of the Environmental Assessment Center in Okayama has developed a way to make artificial meat from bacteria-rich sewage mud (not straight-up poop, but there's poop in the mud) by using protein extracted from the mud. Ikeda also adds soy protein for flavor and red food coloring for...well, color. The resulting "meat" is 63% protein, 25% carbohydrates, 3% lipids, and 9% minerals. "The artificial steak, according to initial tests, even tastes like beef," says the video. (I wonder who those initial taste testers were.) But even if it tastes right, there are a few barriers to this artificial meat catching on with the public: It currently costs 10 to 20 times more than regular meat, and...oh yeah, the poop thing.
Toronto-based magazine The Grid asked four local chefs to reimagine the Big Mac combo and "turn the most famous dish at McDonald's into a five-star meal" (à la Fancy Fast Food). Besides the combo's components—burger, fries, Coke, and condiments—chefs were only allowed to use oil and water, but with whatever kitchen equipment they had.
This post is from my trip to South Korea back in May 2009. I didn't put it up at the time because it was far from being a significant part of my trip and after I wrote it, I realized it was sort of...totally...pointless. But I'm resurrecting this two-year-old post from the land of forgotten drafts due to this week's topic of memorable food we've smuggled home on a trip.
It's the latest in blogs combining burgers and something generally unassociated with burgers: Burgers and Nails. Posts feature burgers and the polished nails of the burgers' eaters, usually with commentary about the burgers and the nail polish/art. (I'm still waiting for Burgers and Kittens. Or puppies. I'm good with either.) [via Eater]
