Chicken Fried Bacon
Sunday, June 7, 2009
Healthy it ain't! Chicken Fried Bacon is the newest fad in fatty foods, courtesy of Frank Sodolak at Sodolak's Original Country Inn in Snook, TX. Texas Country Reporter Bob Phillips stops by for a taste.
Genius!
Posted byGags at 4:36 AM 0 comments
Labels: Bacon, Chicken, Food, Texas, Video
The Heart Attack Grill - A Meal To Die For
Saturday, June 6, 2009
The Heart Attack Grill is a fast food hamburger restaurant in Arizona, USA. It has courted controversy by serving unashamedly high-calorie menu items with controversial names. The establishment is a hospital theme restaurant: waitresses ("nurses") take orders ("prescriptions") from the customers ("patients"). A tag is put on the patient's wrist showing which foods they ordered and a "doctor" examines the "patients" with a stethoscope.
The menu includes "Single", "Double", "Triple", and "Quadruple Bypass" hamburgers, ranging from 0.5 to 2 lb (0.23 to 0.91 kg) of beef (up to about 8000 calories), "Flatliner Fries" (cooked in pure lard), unfiltered cigarettes, beer and liquor, and soft drinks such as Jolt cola and Mexican Coke made with real sugar. Customers over 350 lb (160 kg) in weight eat for free if they weigh in with a doctor or nurse before each burger. Beverages and to-go orders are excluded and sharing food is also not allowed for the free food deal
Bill Geist visits the Heart Attack Grill in Chandler, Ariz., where you can almost feel your arteries clogging.
Posted byGags at 4:32 AM 1 comments
Labels: Food, Hamburgers, Health, Medical, Restaurants, Video
How to Grill a Perfect Sirloin Steak
Saturday, May 23, 2009
It's easy to grill a perfect sirloin steak on a gas grill every time. Elias Iglesias, the executive chef of Morton's The Steakhouse shares his secret for grilling steaks.
"You don't need to spend a lot of money, whether you buy choice or prime. What you want to look for is steaks that are nice and red, have abundant marbling because that gives you that flavor, that tenderness. You want steaks that are at least an inch to inch and a half in thickness, because that way they can cook nice and even and they won't overcook and turn to a burnt piece of cardboard on the grill," he says.
One important tip is to cook the steak when it is at room temperature, and not straight out of the fridge. "Take the steaks you're going to grill out at least two hours before you're going to grill them. What happens is you get that steak nice, and it is not as cold, in other words. When you grill it, it will cook up nice and evenly. If the steak is cold, what happens is the outside gets charred and the inside is still red," he says.
When seasoning a steak, Iglesias keeps it simple – he only uses salt and pepper.
How often should you flip a steak? Only once, Iglesias says. "When you're cooking, we have the grill up. When you cook, you really want to keep the grill down. That way you don't lose the heat. And also, the meat isn't as tough if you keep the grill down. And pretty much it depends how you like it how long it is going to take," he says.
Before serving the steak, which Iglesias likes to pair with a red wine such as a Cabernet or Merlot, he says let the meat rest for about five minutes, so the juices don't all run out at once as soon as you cut into it.
Finally, if you are not in the mood for a giant steak but something smaller, Iglesias says choose a filet mignon. "Smaller cut, very tender, flavorful. It's always a nice choice if you want something smaller, smaller cut."
Source...
Posted byGags at 7:42 AM 0 comments
Labels: Elias Iglesias, Grilling, Morton's The Steakhouse, Sirloin, Steak, Video
How to Grill the Perfect Burger
Steven Raichlen, author of The Barbecue Bible and host of Primal Grill on the Public Television Service doesn't mess around when it comes to his favorite summer pastime: grilling. To begin working on the perfect burger, Steve recommends starting with a half-and-half mixture of ground chuck and ground sirloin: "the former for flavor, the latter for style." Look for a fat content of 10 to 15 percent. "The fat is where the flavor resides in any meat," says Raichlen. "The more fat you have, the more luscious and rich it will feel in your mouth. But you don't want to take it too far, because you don't want to bite into a mouthful of grease. Fifteen percent is the best of both words." If you want a lower fat content without sacrificing flavor, try an animal with leaner meat, such as bison. But the meat is just the beginning. Here, Raichlen shares with us his tips for grilling a perfect burger. 1. Keep the meat cold (it helps to wet your hands with cold water), and handle it as little as possible when shaping patties. Over-handling "bruises" the meat, and compressing the meat too much will lead to dense, dry burgers. Make the burgers a few hours ahead of time and chill them on a plate covered with plastic wrap. This firms up the burger and helps it hold together during grilling. Leave them in the refrigerator until the last minute, or place them on a sheet pan over another sheet pan filled with ice. 2. Keep it simple. Raichlen seasons his burgers with nothing more than sea salt and fresh, coarsely ground black pepper. "Save the fireworks for the garnishes," he says. 3. Lightly brush the burgers on both sides with melted butter or extra-virgin olive oil just before grilling. This helps prevent sticking and adds an extra layer of flavor. You'll also need to practice good grill hygiene by heating, scraping and oiling the grill's grate prior to grilling. 4. "Do not, I repeat, do not press on a burger with a spatula while it's grilling," says Raichlen. All this does is squeeze out the juices onto the fire. 5. After about two minutes on the grill, give the patty a quarter-turn to get those handsome grill marks. After that, aim to flip the burger only one time. "As you ascend the ladder of grilling enlightenment, you want to get to the point where you only flip once," he says. When the edges begin to brown or you see a few little pearls of blood bleeding through the top, the meat's ready for its one flip. 6. Do not overcrowd the grill. Follow the "30 percent" rule—leave 30 percent of your grill free of food. That way, if you get flare-ups, you have a place to move the burgers if they start to burn. 7. Make sure your burger's cooked: While medium or rare burgers are tasty, you don't want your burger to make you sick. Insert an instant-read thermometer in the thickest part of the patty to make sure you've cooked the meat to at least 160 degrees. But you don't have to sacrifice the joy of a juicy burger for your health. "I like to place a disk of herb butter in the center of the meat patty," says Raichlen. Or, try an "inside-out cheeseburger": mix shredded cheese into your raw burger meat. The cheese melts as it cooks, keeping even well-done burgers moist. 8. Let the burgers rest, off the grill grate, for a couple of minutes before serving. This allows the meat to "relax," giving you a juicier burger. (The same holds for grilled steak.) 9. Grill your bun. "An un-grilled bun is like an unpressed shirt," says Raichlen. "You need the gentle softness of the bun with the crunch of the bread." Brush the cut sides of the buns —Raichlen recommends the sesame variety—with melted butter or olive oil and grill for 1 to 2 minutes. Top with a red, ripe tomato—"the sort that goes splat if you drop it"—some lettuce, and maybe some grilled onions. Bon appétit.
Posted byGags at 7:09 AM 0 comments
Labels: Grilling, Hamburger, Popular Mechanics, Steven Raichlen, Video
Heidi Klum as a Pizza Girl
Thursday, April 9, 2009
CBS celebrated April Fool’s Day by putting Heidi Klum in a pizza parlor for the sole purpose of pranking the public. "I didn't wear makeup and I had my hair in a bun with a pencil in it." She says no one told her how to disguise herself, but she felt that if she showed up in full makeup, she would be too easily recognized. "I got to be the pizza girl. I got to be someone I am normally not. I was quite rude to people. I would bite their pizza and give it to them. I would drop the dough on the floor, pick it up and use it. I got a lot of [phone] numbers. I was flirting. I don't usually do that because I am happily married."
Heidi Klum as a Pizza Server in the CBS show "I Get That A Lot".
Posted byGags at 5:46 AM 0 comments
Labels: CBS, Heidi Klum, Humor, Pizza, Pranks, Video
Bacon Sandwich Really Does Cure a Hangover
Wednesday, April 8, 2009
All men everywhere know that bacon is a miracle food. It’s intuitively obvious.
And now here’s the scientific proof!
Researchers claim food also speeds up the metabolism helping the body get rid of the booze more quickly.
Elin Roberts, of Newcastle University's Centre for Life said: "Food doesn't soak up the alcohol but it does increase your metabolism helping you deal with the after-effects of over indulgence. So food will often help you feel better.
"Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good."
Ms Roberts told The Mirror: "Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head."
Researchers also found a complex chemical interaction in the cooking of bacon produces the winning combination of taste and smell which is almost irresistible.
The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the sandwich with its appeal.
Ms Roberts said: "The smell of sizzling bacon in a pan is enough to tempt even the staunchest of vegetarians. There's something deeper going on inside. It's not just the idea of a tasty snack. There is some complex chemistry going on.
"Meat is made of mostly protein and water. Inside the protein, it's made up of building blocks we call amino acids. But also, you need some fat. Anyone who's been on a diet knows if you take all the fat from the meat, it just doesn't taste the same. We need some of the fat to give it the flavour."
She explained that the reaction released hundreds of smells and flavours but it is the smell which reels in the eater. "Smell and taste are really closely linked," she said. "If we couldn't smell then taste wouldn't be the same."
Source...
Posted byGags at 5:15 AM 0 comments
Burger Grease Art
Sunday, March 15, 2009
Phil Hansen paints a masterpiece with burger grease.
Posted byGags at 4:40 AM 0 comments
Labels: Art, Hamburger, Phil Hansen, Video
