The hot dog industry was placed under the spotlight this past Monday when the American Academy of Pediatrics (AAP) recommended that hot dog makers change the shape of the tubular food item in order to be less of a choking hazard for kids.  The recommendation also targeted “hard candy, whole grapes, raw carrots, peanut butter, chewing gum, marshmallows, peanuts/nuts, popcorn and sausages.” 

Now, I am as much against kids choking to death as the next guy, but come on – tube-shaped foods are popular because mouths are round and they are easier to eat.  Round peg, meet round hole.  Hot dogs, brats, sausages, subs (grinders to the NE crowd), burritos, enchiladas, popsicles, etc. are all cylindrical, and mighty tasty.  Should they be redesigned because they are a potentially dangerous? – No.  OK, so kids eat hot dogs more than the other foods – solution: either don’t buy hot dogs for kids (also preventing childhood obesity – a plus), or cut them up!  Problem solved.  The same thinking applies to all the other foods that the AAP is warning people against.  Let’s all use a little common sense here so that we don’t have to enjoy government-mandated hot dog shakes at the next ball game (extra kraut in mine).

Speaking of the ball game, choking is not the only danger posed by wieners, as seen at a Kansas City Royals game last season here.

H/t to Ben’s Chili Bowl for the hot dog porn.  Obama loves it!

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Banned Bud Light ad:

Banned Rolling Rock ad:

Here’s one that should have been banned, for totally seperate reasons:

Wavy Lay’s:

Finally, here is a list of advertisers who are approved heading into Sunday’s big game.  Hopefully there are some good ones in there.

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Apparently, fat, drunk and stupid actually is the way to go through life – at least according to Burger King.  BK, the creator of such brilliant concepts as “Singing in the Shower” and “Burger Shots,” today announced that they will start serving beer along with their plethora of food-like products in mid-February at a trial location.  This establishment, fashionably dubbed “Whopper Bar,” will be in South Beach, which shouldn’t surprise anyone.  If successful, the chain will spread these eateries to other towns featuring elastic-waisted-pants-wearing-tourists, like LA, Vegas and NYC.  It clearly is not enough for the chain to fill you up with salt, saturated fat and cholesterol – you have to be boozed up as well.  Ahh, the American dream.  I can’t wait to place my next drive-though order.

H/t to Carl for the picture.

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As many of you know, today’s would have been Elvis Presley’s 75th birthday.  He left an indelible impression on our culture in many ways; primarily through music, but also with food.  I mean, this guy loved to eat – maybe a little too much, actually.  That said, when you think Elvis and food, you likely think of his seminal creation: the fried peanut butter, banana (and sometimes bacon) sandwich.  I have never had this combination together, but as Elvis knew good food, especially the kind that would literally inflate you as you ate it, we should follow his lead.

Per the NY Times’ Diner’s Journal recipe, we should all go home today and make this sandwich while thinking of The King.

Fried Peanut Butter and Banana Sandwiches

4 tablespoons commercial peanut butter
4 slices white sandwich bread
2 ripe bananas, sliced into thin rounds, approximately half a cup
4 slices bacon (optional, but what would Elvis do?)
3 tablespoons butter

1. If using bacon, fry in a heavy skillet over medium heat until crisp. Remove from pan and drain over paper towel. Wipe out skillet.
2. Spread peanut butter evenly over 2 slices of bread, then pile banana slices over these. Add bacon, if using, then complete sandwiches with remaining slices of bread. Press together gently.
3. Heat butter in skillet over medium heat until it foams, then fry sandwiches, turning once, until golden brown, about 4 minutes total. Serve immediately.

H/t to The Sweetest Kitchen for the picture.  Oh, and Elvis had another favorite sandwich: the Fool’s Gold Loaf.  Yikes.

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Looking for the perfect gift for Dad?  Not quite sure if you want to give him something to eat or to wear?  Well, I have found the best of both worlds.  As you can see above, a company called R&E Praspaliauskas has come up with the idea of making bread in the shape of slippers.  Dad will appreciate the functionality of the gift, and everyone else will enjoy smearing it with butter and eating it with Christmas dinner.  One size fits all, indeed.

H/t to Selectism for the scoop.

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While the US economy seems to be on the rebound, many folks are still trying to make their dollars go as far as they can.  How do I know this?  Because that is the only reasonable explanation why people continue to take junk food and turn it into something they call “fancy.”  As first chronicled here, the site Fancy Fast Food takes fast food and tries to turn it into good looking dishes via their “extreme makeovers.”   Their most recent switcheroo: Carlbonade Flamande c/o Carl’s Jr.  Yuck. 

Now, along comes another effort, this time with food you can find in a vending machine, or offices in general.  Called Office Snack Gourmet, the post names “recipes designed to turn even the most disgusting of office snacks into delicious gourmet meals.”  Charming.  How about these delicacies: Twinkie Napoleon?  Truffled Berry Praline Purses?  3 Cheese Chilequiles? (above)  Gag.

Am I off base?  Judge, and test, for yourself.

H/t to Eat Me Daily for the tip.

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The small business blog You’re The Boss on the New York Times’ site recently hosted a two-part post featuring 100 restaurant staffer “dos and don’ts” written by the owner of a restaurant about to open.  I agree with many of the items on the list, and recognize that most of them are not followed in nice restaurants, much less middle-of-the road eateries.  The customer is rarely ‘right’ anymore.

A bunch of my favorites:

8. Do not interrupt a conversation. For any reason. Especially not to recite specials. Wait for the right moment.

12. Do not touch the rim of a water glass. Or any other glass.

21. Never serve anything that looks creepy or runny or wrong.

32. Never touch a customer. No excuses. Do not do it. Do not brush them, move them, wipe them or dust them.

56. Do not ignore a table because it is not your table. Stop, look, listen, lend a hand. (Whether tips are pooled or not.)

66. Do not return to the guest anything that falls on the floor — be it napkin, spoon, menu or soy sauce.

78. Do not ask, “Are you still working on that?” Dining is not work — until questions like this are asked.

85. Never bring a check until someone asks for it. Then give it to the person who asked for it.

What do you like/dislike from the lists?  Is the author asking too much?

H/t to TV Tango for the art.

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#5: Frankenstein for Orange Shasta

#3: Frankenstein for Pepsi/Doritos

Honorable Mention: Elvira for Coors Light.

Have a safe weekend, and take it easy on the candy – especially the stuff at the bottom of the bag.

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No, that is not a Halloween disguise or temporary tattoo on the corn flake cereal icon.  Rather, in an effort to maintain its corn flake brand identity, Kellogg’s is going slightly above and beyond to set itself above second-rate flake manufacturers.  The potential plan, or should I say, boondoggle, it to literally give each flake an etched seal of approval so that people know what they are eating.  As explained by Kellogg’s lead food technologist (doesn’t that sound delicious):

“In recent years there has been an increase in the number of own brands trying to capitalise on the popularity of Kellogg’s corn flakes. We want shoppers to be under absolutely no illusion that Kellogg’s does not make cereal for anyone else. We’re constantly looking at new ways to reaffirm this and giving our golden flakes of corn an official stamp of approval could be the answer.”

The fact that someone actually thought it would be a good idea to burn the Kellog’s name onto each flake is mind-boggling.  I can’t even imagine how they would physically do this, or the poor soul that would have to QC the stamped product.  And you know it is only a matter of time before there is a typo.  And the taste?  I love burnt etchings on all my food.  Overall, I haven’t heard an idea quite this good since food pioneer Clark W. Griswold’s non-nutritive cereal varnish.  Legendary.

H/t to Paste for the info.

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In what will likely be good news to soft drink connoisseurs out there, Pepsi has announced that on December 28th, they are bringing back a version of their recipe with cane sugar instead of high fructose corn syrup for a couple months.  While I am not a big fan of soda in general (or ‘pop,’ so I can speak to the whole country), I am much less a fan of HFCS, which I think was originally made by the devil.  Regardless, I know how people love Mexican Coke as well as Dublin Dr. Pepper, both made with cane sugar, so I am sure that a portion of folks will be super into this product.  But don’t expect this drink to be around long, as Pepsi surely will want you back on the HFCS train, per their agreement with the government and corn producers.  Until then, have fun.

H/t to Serious Eats for the scoop.

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I have to admit that when it comes to ice cream, I am fairly powerless.  I think that when you find the right brand and the right flavor, it is pure bliss.  And while I have done my part to explore as many undiscovered gems as possible during my travels, there is still much work to be done.  Fortunately for me, this is a hunt that will last as long as I can lift a spoon to my lips – and that is pretty encouraging.

When recently searching for “best ice cream” in Google (part of my regular due diligence), a year-old article from Forbes Traveler came up as the top hit.  I perused this document with much interest.  The article references a number of places, some of which I have heard.  Among them:

Cincinnati: Graeter’s
Cambridge: Toscanini’s
San Francisco: Bi-Rite Creamery
Santa Barbara: McConnell’s Fine Ice Creams
Wisconsin: Sibby’s Organic Zone Ice Cream
Boulder: Glacier Homemade Ice Cream

I have been familiar with Graeter’s for a while, and have always been interested.   McConnell’s is no stranger to my supermarket aisle.  The others are clearly more regional, and thus do not ring any bells. 

I know there are more treasures out there, and my aim is to try something new and delicious.  What I propose is to either order from one of the above vendors, or from a place recommended by a reader who seems particularity passionate. I will then chronicle my findings here.  The product does not have to be ‘ice cream’ per se, as I would happily embrace frozen custard, gelato, or any other cold dairy treat.  I do not discriminate, except on quality.  It also has to be shippable.

Let the great ice cream chase begin!  I await your recomendations…

H/t to Forbes Traveler for the top picture.

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I always get mildly depressed by ideas that want to seem original, yet are just rehashed garbage. Enter McDonald’s and the product that they’ve been testing in certain markets for the last few months: the Mac Snack Wrap, previously mentioned on So Good here.  This is essentially a Big Mac without the bun, wrapped in a tortilla.  I know, you’re hooked already!  If this is this supposed to be a “healthy” alternative to the pop culture burger icon, then they are sadly mistaken.  The Consumerist calls this concoction the ‘Big Mac Burrito’ which makes me gag even more than the thought of the actual burger.  McDonald’s, like Hollywood, has run out of new ideas.  I can’t wait for the McRib enchiladas coming to a quick service restaurant near you!

H/t to Eat Me Daily for the picture and to YumSugar for a telling poll (55% of readers would try it).

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Many sports fans know that Jamaican sprinter Usain Bolt recently competed in the track and field world championships in Berlin, Germany.  During two outstanding performances in the 100m and 200m races, Bolt broke both world records that he previously set at last year’s Beijing Olympics.  What makes these feats newsworthy in this space is the story behind the shoes he wore.  (Yes, it’s got to be the shoes.)

Bolt had his custom-made Pumas designed in a color to mirror his favorite root vegetable, the yam (see above).  Apparently, Bolt grew up loving the tuber, and it clearly has made an impact on him.  The question is, has it made him the runner that he is today, and is it too late to invest in yam futures?  Regardless, I hope it brings more attention to the delightful root, which it high on my deliciousness scale.

H/t to Stuff/Nz for the photo, and for those sweet potato/yam lovers out there, a great recipe here.

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The contest pies (mixed berry, chocolate cream, coconut cream):

Now you are probably asking, that’s not a ton of food, what’s the problem?  My friend, the problem is getting those pies down, and down fast.

The other issue was that I had never done this before, so I was totally at a loss for how to proceed from a strategy perspective.  Which pie do I start off with?  Do I go as fast as possible from the beginning, or start slow and gauge the competition?  Do I make such a mess that I only end up eating half as much as everyone else?  I had no answers.

I can eat a lot, but not usually under the gun.  And I like to enjoy my food and savor it; but this was not the time to smell the roses.  Also, silverware was not an option, so every eating rule I knew went right out the window.  So when the gun went off, I just went for it, shoveling in the chocolate cream.  I made the unfortunate mistake of chewing some of my food, which apparently really slowed me down.  I was half-way through the coconut cream, when the winner was declared.  Yeah… no chance. Not even close.  There are professionals, amateurs, and then there was me.  Although, upon further review, that is not such a bad thing.

This contest taught me truly what I am best at – taking my time, lingering over the especially good bites, and taking it all in.  While there is fame and fortune in competitive eating, it is certainly not for the true foodies among us.

H/t to @CoolinAustin for the pie photo.  And much respect to local mom and pop eateries making a go of it and succeeding.  Also, here is video of the event; thankfully, I am not featured.

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As reported back in January, due to financial concerns, the NBA is allowing courtside liquor advertising for the first time since 1991.  This was hardly shocking news considering how much NBA teams will be going into the red next season, and their subsequent need to generate revenue.  What is interesting here is some of the partnerships that have formed between booze companies and teams. The Miami Heat has deals with Bacardi, Grey Goose, and Dewar’s (covering the young, midde-aged, and old demos).  Also, the Los Angeles Lakers just signed the first exclusive deal with 1800 Silver tequila.  (Apparently, Lakers fans drink more tequila than other booze.)  Regardless, it will be interesting to see the affect of every arena being wallpapered with liquor ads as well as which new partnerships form – Toronto Raptors/Canadian Club?  Atlanta Hawks/Southern Comfort?  New York Knicks/Aristocrat Vodka?

Which teams/brands make the most sense to you?

H/t to Media Post for the pict.

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