You should run, not walk or train, to Carroll Gardens this week, where one of their restaurants is doing a collaboration with "ramen-burger creator Keizo Shimamoto, who's adding some R&D variety into the fold: Co-owner Justin DeSpirito tells Grub Street that Shimamoto will test-drive a new type of ramen burger every Saturday at Smorgasburg, then bring the fried-noodle-bun novelties to Smith Street for the remainder of each week." While you're there, waiting for your trendy noodle burger, you should take some time and really get to know the neighborhood, perhaps even find a place and settle [...]
Have you eaten yet? It should probably be a factor in whether you decide to click on this compendium of dumplings from around the world, because once you do I have a pretty good idea of what your next meal will be.
What is WRONG WITH YOU PEOPLE? Yogurt is disgusting. End of story.
"First bite? Juicy, rich, earthy, and savory, with a twang of something that said, 'I am not beef.' Holly and I thought it reminded us of the wonderful yak meat momos we'd eaten at a Tibetan restaurant in Minnesota years ago. No strong odor, no off taste. This was some damn good bear." —Now you know what it's like to eat bear.
"General Mills says it introduced Count Chocula and the fuchsia-colored Franken Berry in 1971, followed by Boo Berry in 1972. The three cereals feature fingernail-size corn ghouls and multicolored "spooky-fun" marshmallow bats. Count Chocula is 'chocolatey,' by its box's description, while Franken Berry boasts an artificial strawberry flavor. Boo Berry touts 'berry flavor.' Processed-food lovers who appreciate artificial colors and flavors and lots of sugar couldn't be happier."
Is your disgusting spoiled milk product the real deal, or is it something evil food scientists have jammed full with fillers in order to make you think it is a genuine disgusting spoiled milk product?
McRib fever is "building to a frenzy" in advance of the fast food product being made available nationwide tomorrow. How much do you know about this pressed-and-formed meat-like product which, given its elusive nature up to now, may very well be made from mechanically separated unicorn carcasses? Catch up on your history here.
"Featuring a pork patty marinated in Teriyaki sauce and smothered in peppers, the Samurai Pork burger is McDonald's attempt to put a Thai twist on the classic Big Mac, although the fast food giant may be a little off the geographical mark on this one. As one customer asks, "Why does it have a Japanese name when I'm in Thailand?" —I hate to say it, but pretty much all of these international McDonald's menu items seem appealing to me. Related: I will die soon.
"In vast metal vats, tons of pork trimmings are mixed with the pink slurry formed when chicken carcasses are squeezed through metal grates and blasted with water. The mush is mixed with powdered preservatives, flavourings, red colouring and drenched in water before being squeezed into plastic tubes to be cooked and packaged. It is a disgusting process, for the hot dog is arguably the ultimate in processed, industrial food." —You say that like it's a bad thing.
Call it the supersize effect: "Consumers who feel powerless reach for extra-large portions of food in an effort to increase their social standing in the eyes of others, a new study suggests…. The study authors noted that cultural norms associate some larger items, such as houses, vehicles or flatscreen TVs, with wealth, success and high social status. If consumers feel unhappy with their status, they may take this belief and apply it to food, the researchers suggested." In related news, "The McRib, the elusive sandwich that has inspired a cult-like following, is back. McDonald's Corp. announced Monday that the boneless barbecue pork sandwich, usually available in only [...]