Who doesn’t like pie?
That’s right. Nobody. Nobody DOESN’T like pie…which means that EVERYONE loves pie. Well, 92% of those surveyed said they liked pie – and that’s almost everyone.
And research has found out exactly what type of pies Americans like to eat, and where they like to eat their pie.
Continue reading "Mmmmm. That’s one damn good pie."
Deep-fried Oreo cookies and deep-fried Twinkies are not just a delight to be had at state fairs across the South.
No, unusual deep-fried foods have become a tasty treat that has spread – literally and figuratively – across the country like a delicious fungus, to be treasured. (Mushrooms, by the way, are also a tasty fungus. See how clever we are? No? Oh well, moving on…)
HEALTH.COM has decided to embrace the fact that sometimes people want to eat food that tastes good, regardless of whether those foods are actually good for you or not. So they went out and compiled this list of THE FATTEST FOODS IN THE COUNTRY, one menu item for each of the 50 states.
No, we’re not passing judgement on anyone who wants to eat these meals. Web Watch will be one of the first to join in with you, just to be able to say that we did it. The question that we pose to you, our faithful Web Watch family – who will be the first amongst us to claim the FATTY 50 VICTORY – eating one of each of the following fat-filled items first?
Remember, photos – or it didn’t happen. So step to it, Web Watch readers! Hit the road, and chow down on one of these fifty phenomenally fatty foods:
Continue reading "Claim the FATTY 50 VICTORY in the Fifty Phenomenal Fattiest Foods Challenge"
Some people eat for energy, like athletes do.
Some people eat for stress relief.
Most people eat just to survive until the next day, since food is important.
Then there are those people who eat just to get high. A little buzz. Anything to take the edge off of one’s head, if you know what we mean.
Continue reading "Top Ten Foods To Get You High"
Web Watch is a big fan of pastries, donuts, and other baked goods.
We’ve been known to travel out of our way to eat at RESTAURANTS THAT EMPLOY THE TOP PASTRY CHEFS IN THE COUNTRY.
And now, according to DESSERT PROFESSIONAL MAGAZINE, we just need to head down to our local doughnut shop, no matter where we are in the world.
That’s because one of the winners of the 17th ANNUAL TOP PASTRY CHEF IN AMERICA competition is Christopher Boos of Dunkin’ Brands.
That’s right. Dunkin’ Brands. Parent company of Dunkin’ Donuts.
Christopher Boos, named one of the ten best pastry chef in Amercia, essentially works in a donut shop. No wonder Homer Simpson is proud of his donut fetish. Donuts are nothing to be ashamed of.
But donuts are not the only pastry that Boos knows how to make. For the competition, Boos’ featured dessert was a milk chocolate jasmine tea tart, Baskin-Robbins cranberry sorbet with soaked cherries and a Dunkin’ Dark Roast coffee crème. Of course – just the type of thing you’d find down at the local coffee shop.
Not.
Or at least, if we keep our fingers crossed, not yet. Web Watch can hope, right?
Who were the other TOP TEN PASTRY CHEFS IN AMERICA? Here’s who made the list along with Boos:
For those of you interested, Dunkin Brands issued a press release honoring Boos’ achievement. It’s posted after the break.
Continue reading "One of the top pastry chefs in America works at Dunkin’ Donuts? We’ll take a dozen, now!"
How to be a Competitive Eating Champion
Even if you have been living under a rock for the past 10 years, you probably have heard about the ANNUAL NATHAN’S HOT DOG EATING CONTEST held every July 4th out on Coney Island, New York. This year is the 94th year, for those of you keeping count.
And thanks to George and Richard Shea, founders of the INTERNATIONAL FEDERATION OF COMPETITIVE EATING (IFOCE), you’ve also likely seen the ever-expanding hoopla on ESPN, broadcast live.
And since Web Watch wants to be sure that our readers are adequately informed about such monumental occasions, we’re going to share with you these HOT DOG TRIVIA FACTS, courtesy of Nathan’s Famous Hot Dogs.
Continue reading "Some Fun Facts about Nathan’s Annual Hot Dog Eating Contest"
The VUVUZELA, the loud stadium horn made famous at this year’s World Cup, has found another event that it is not welcome.
The INTERNATIONAL FEDERATION OF COMPETITIVE EATING (IFOCE), which runs major eating events around the world, has issued a press release stating that VUVUZELAS ARE BANNED FROM THE ANNUAL NATHAN’S FAMOUS HOT DOG EATING CONTEST on July 4th at Nathan’s on Coney Island, New York.
The full press release is after the break:
Continue reading "Hot Dog! Vuvuzelas BANNED from major July 4th sporting event!"
Friends of Web Watch have a large-scale annual Cinco de Mayo party featuring a salsa competition. We’ve been lucky enough to have walked away a prize every year with various takes on salsa, so when this year’s invitation indicated that there would be a guacamole competition instead (“to shake things up a bit”), we took that on as a challenge.
Because, let’s face it, guacamole really isn’t all that hard to make. It’s making prize-winning guacamole that people will declare as “the best thing I ever ate” that takes a little bit more effort. Continue reading "Award-Winning recipe for Cinco de Mayo Guacamole with Blue Cheese and Bacon (inspired by Food Network Best Thing I Ever Ate)"
The Kentucky Derby Museum Cookbook
Next week is the Kentucky Derby at Churchill Downs in Louisville, Kentucky.
And if you’re like Web Watch, you will be tuning in to watch the race with friends – holding a mint julep in one hand, and a racing form in the other… all while trying to see the race through the forest of giant Kentucky Derby hats worn by the ladies in the room.
But Kentucky isn’t know just for this long-running horse race.
No, Kentucky is also known for bourbon.
So if you’re going to host or attend a KENTUCKY DERBY PARTY on race day, you may want to make something bourbon-related. You know, just because.
Continue reading "Just in time for the Kentucky Derby: The Ultimate Bourbon Ball Recipe"
Web Watch has eaten many fast-food cheeseburgers over the years.
We’ve been to the standards – McDonald’s, Wendy’s, Burger King, Hardee’s – and have visited the occasional In-n-Out whenever possible.
But no matter how tasty and convenient for road trips the fast food burger can be, Web Watch will stand by our philosophy that nothing beats a good burger, done right at home.
Trent at The Simple Dollar agrees: he has done the analysis and concluded that IT IS CHEAPER TO BUY THE INGREDIENTS TO MAKE DOUBLE-CHEESEBURGERS AT HOME THAN IT IS TO BUY THEM FOR $1 AT McDONALD’S.
Continue reading "Eating a double-cheeseburger at home is less expensive than buying the $1 version at McDonald’s"
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The Top 10 Selling Cuts of Beef does not include the “milk dud”
The New Steak: Recipes for a Range of Cuts plus Savory Sides
Web Watch has a friend who claims to be a “new-fangled vegetarian”: they will only eat vegetables after they’ve been processed by a cow.
Yes, nothing beats a good piece of steak that’s been rubbed and marinated just right and cooked on a hot grill on a summer day when there’s cold beer to be had for the grillmaster.
So let’s talk a little bit about the type of meat that you’ll want to serve up next weekend. First, you need to decide what type of meat you want to put onto the grill. You can always take a cue from the CATTLEMEN’S BEEF BOARD about what they’re saying are the TOP TEN SELLING CUTS OF BEEF for this grilling season.
The next question you should ask is what level of beef should you be purchasing? If you’re into making big food purchases and then storing meat in your freezer properly protected against the dreaded freezer burn, then you probably purchase your meat at a big warehouse store like Sam’s Club or Costco.
A sidenote: Food Network’s Alton Brown does not believe in freezer bags for his frozen steaks, preferring to individually double-wrap steaks in plastic wrap, then overwrapping them with heavy duty aluminum foil.
If you’ve been to your local Sam’s or Costco, you may have noticed that SAM’S CLUB SELLS “CHOICE” CUTS, WHILE COSTCO ALSO OCCASIONALLY SELLS “PRIME” CUTS. And since you already know that “prime” is better than “choice”, the question comes down to whether the extra per-pound cost of a “prime” steak is worth it or not.
Without even cooking and eating the food, Web Watch will just point out that when you go to one of those fancy steakhouses – you’re most likely getting USDA Prime, not USDA Choice. That’s part of the reason why those fancy steakhouses are more expensive than that place just down the street with the neon and drive-thru window.
Or, if you look at it in a more practical manner, do your own cost comparison between Prime and Choice. In 2006, for example, there was just a 23% difference in price between the two grades. Definitely worth the effort to upgrade. The 62% upgrade on a NY Strip steak might take a little bit more negotiation.
Another word of advice, regardless of which level of meat you purchase - be sure that if you go with “choice” or “prime” that the meat is labeled as “USDA Choice” or “USDA Prime” instead of without the “USDA” part. Some stores may simply say “Prime” or “Choice” as an advertising gimmick rather than selling you what you’re expecting to get.
And stay away from “Select” graded steaks if you’re looking to impress your boss at the next dinner party. Keep those for your own family meals.