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Hooray Frankenfish!

Hooray Frankenfish!

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Behold the Shopsin’s MO’BETTA: A maple bacon and egg sandwich on mac and cheese pancakes. (Thanks to Steve for the link.)

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Bacon Wrapped Deep-Fried Cornwurst: This is why your heart just exploded. [Thanks to Mr. Brown for the link.]

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Friend of TDB Dan wrote in to share his wife, Heather Wade-Benderly’s new business endeavor, the positively delicious-looking Bakette. They’re still working on getting their official site up, but in the meantime I’m sure you can find more than enough to work up an appetite – from everything pictured above to other delectable items like […]

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Photo Credit: Peter DaSilva for The New York Times: At the Ritz-Carlton in San Francisco, the chef Ron Seigel uses a bong to create cedar smoke to flavor quail eggs.

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From Grant Achatz and Co., the people behind Chicago’s Alinea, Next promises a truly unqiue experience: you buy tickets like you would for a movie or a play (there’s also a subscription, that’s basically like season tickets) and the menu changes four times a year – with each menu being influenced by a particular time […]

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I know they say it’s for biscuits, but I really like a little gravy floater on the top of my Sprite. [via Kevin]

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In 2008, for example, Mexican authorities rejected a U.S. beef shipment because its copper levels exceeded Mexican standards, the audit says. But because there is no U.S. limit, the FSIS had no grounds for blocking the beef’s producer from reselling the rejected meat in the United States.

Peter Eisler covers the ‘growing concern’ of tainted beef in the U.S. (or possibly a clever new case of product integration by Duracell) for USATODAY.com. [Thanks to Colin for the link.]