It’s Friday (FINALLY), so pretty much all I can think about right now is food. What I’m going to eat for dinner (oysters, mussels, and Dungeness crab), what I’m going to eat for breakfast tomorrow (a giant breakfast sandwich with pancake bacon dippers on the side), what I’m going to eat for dinner tomorrow (probably some Laulau, sushi, or teriyaki…haven’t decided that one yet), and what I’m going to eat on Sunday (I’m going to a backyard pig roast). FOOD IS THE ONLY THING I CAN THINK ABOUT.
Which is why I just want to say thank you to Dominique Ansel, the creator of the now legendary Cronut. He’ll be unveiling this new concoction on March 9th at SXSW and I am so insanely jealous of everyone that gets to experience it (I almost accidentally wrote “sexperience”, but with my relationship with food, that probably wouldn’t have been entirely inaccurate).
It’s a cookie shaped into a cup with milk inside of it, aka the “Chocolate Chip Cookie Milk Shot.” Now, if you’ll excuse me, I need to learn how to bake so I can make these at home. But maybe with sweetened condensed milk, because I’m gross like that.
Looking at this just pretty much makes me feel like I just raised my cholesterol.
Nick Chipman at Dude Foods seemed to make history a year ago when he unveiled the Bacon Weave Taco (and subsequent Bacon Weave Choco Taco). But to add a level of disgusting awesomeness, he decided to make a double decker with mac & cheese stuffed into it. Because this is America and we do whatever we want here.
The next step here, as pointed out at Neatorama, would be to deep fry it. And if you want to know, see the last sentence in the above paragraph.
UNNNNNNNNNNF. HRRRRRRRRRRNG. GLARBLE GLARBLE GLARBLE.
Oh, I’m sorry. That was just the disgusting sound of me drooling over my computer at these new flavors from Ben & Jerry’s, the geniuses behind this all-in-one sundae in a pint. I want to try every single one of these new flavors. Check them out below, because I can’t even use words to describe this delicacy right now.
Forget swimsuit season. I’m just gonna wear a one-piece with a girdle so I can EAT ALL THE ICE CREAM.
Looking at these figures, I can’t figure out for the life of me why Sriracha seems so much more spicy than Tabasco sauce. I can eat Tabasco sauce on things just fine, but then once I put Sriracha on something, it feels like I might pass out because my mouth is figuratively on fire. A deep, deep fire like the ones that burn in hell.
Either way, I’m glad to know that my bottle of Sriracha (which I mainly keep for guests) will probably never go bad because of the chemicals in it. And it’s going to maintain that sweet red color for a very long time.
Buzzfeed went and tried some of the secret menu items at Taco Bell, and while I wasn’t originally going to post this, the last line in the video made me burst out laughing.
Because it’s all too true and I know that feeling all too well.