July 11, 2008
Posted by Robyn Lee, July 11, 2008 at 8:00 PM
Let your inner game developer shine at Sims Carnival where you can create your own mini-flash games about anything you want, whether or not you have programming experience. If you're like me and have no creativity whatsoever, benefit from the fruits of other people's labor, many of which happen to be food related. Some of my favorites include the four seconds of non-stop action in Don't Burn the Brulée, saving humans from extinction by gathering space toast in Intergalactic Toast, mindlessly eating burgers in Eat It!!!!, and collecting falling meats for no apparent reason in Aerial Meats. I kill at least 30 seconds playing these games at home—what a glorious half-minute that was. [via GotGame]
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Posted by Hannah Howard, July 11, 2008 at 7:00 PM
We're bananas for what goes on in Talk. There's so much useful, funny, and interesting stuff going on that we almost can't keep up. Here's some of the discussion that's piqued our interest this week.
Give us a break!
"No matter how conscious you are of all the good stuff you cook, there's probably someone...thinking that you could improve if you used more organic, local, sustainable, free range, nose-to-tail, dolphin-free, omega-3, low carb, low fat, low calorie, vegetarian, vegan, gluten free, soy free, lactose free, mercury-free, home grown, farm-raised, wild-caught, high fiber, good cholesterol, caffeine free, fair trade or less expensive foods." —dbcurrie
The delicate art of bagging groceries:
"When I retire, I am going to bag groceries at the market. I believe I can make a difference!" —izatryt
A woman after my own heart:
"Stressed, happy, or in between, I reach for...cheese!" —Barbara Hanson
Proper Slurpee-pulling technique:
"The Slurpee keeps expanding even after you close the spigot, resulting in icy overflow. I always forget that. I think that means I should get Slurpees more often, just to stay in practice, of course." —holdthemayo
White barbecue sauce? For real?
"I admit, I'm a leetle beet skeptical - I can't help but think of hot mayo, which is, well, hot mayo. But you make it sound so delicious, and the vinegar seems to transform it.... so I have to give it a shot!" —BangieB
To dip, or not to dip:
"I like to dip one end in ketchup and one end in ranch, then eat, but strangely, I don't like it when the ketchup and ranch touch on the fry, only in my mouth." —lo82070
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Posted by Erin Zimmer, July 11, 2008 at 6:30 PM
Photograph from c.buras on Flickr.
Next time you're at the market, be wary of one-eyed, one-horned flying purple pepper eaters. Overall, they're pretty harmless creatures. It's the one-eyed, one-horned flying purple human eaters you have to watch out for. Brutal, and far less tasty.
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Posted by Gordon Mark, July 11, 2008 at 5:00 PM
With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels.
Recommended Show
Bobby Flay has new show called Grill It! With Bobby Flay. Each week he'll grill with a Food Network viewer (chosen from a casting call). This week he grills chicken breast. Sunday, 9 a.m. ET, Food Network
Saturday (July 12)
Jamie at Home: "Summer Salad." Jamie uses leaves from his garden for a roasted peach and bresaola salad with feta and a yogurt dressing. He also uses a wood oven to make a rustic Caesar salad. 9:30 a.m. ET, Food Network
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Posted by Erin Zimmer, July 11, 2008 at 3:45 PM
Not sure what type of birthday cake to get the Tom Selleck fan in your life? And you're fine with staring at multiple photos of him shirtless for the cause? Blogger Alicia of Alicia Poicia realized that only this gooey chocolate toffee cake could rival Selleck himself. And only chocolate sprinkles could rival actual chest hair. (The pink flowers were also a nice touch.)
"I have never made a cake that was so well received and complimented...and my friend truly did have and happy (and hairy) birthday." Emma is one lucky lady. [via Craftzine]
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Posted by Hannah Howard, July 11, 2008 at 3:15 PM
Burgering Through D.C.'s Georgetown: Nick Solares tucks into burgers at Clyde's and Mr Smith's. He finds fresh, flavorful ingredients and burger joy.
Beastly Pork Chop Near Chicago: Michael Nagrant discovers a "monster thick, salty, sweet pork chop as big as Thor’s silver hammer" at Hog Wild in Midlothian.
Serious Food on the Road, New York to Cape Cod: Ed Levine advises where to pull over when road-trip hunger strikes. Vacation calls for the finest clam rolls and grilled hot dogs.
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Posted by Robyn Lee, July 11, 2008 at 12:30 PM
Kyle McDonald's sequencer named I Eat Beats features a "tangible and edible music interface" controlled by Skittles. I assume M&Ms and other similarly shaped candies would also work, but it's probably best to use a candy that doesn't melt too easily. You can snack while you sequence—just don't eat all the pieces! Watch the sequencer in action after the jump.
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Posted by Michael Nagrant, July 11, 2008 at 10:30 AM
Last week while driving down an empty road in Midlothian, just south of Chicago city proper, I spotted a knotty pine wood cabin and a sign featured a dancing pig that said “Hog Wild." As soon as I saw that sign, I squealed my tires and headed to the parking lot. Though I haven’t quite affixed the bumper sticker yet, I always brake for smoke.
Smoke, however, isn’t exactly what I got, except maybe in liquid form. With no pink ring to be found on the ribs at Hog Wild, I definitely wasn’t getting the slow version.
What I did find was a monster thick, salty, sweet pork chop as big as Thor’s silver hammer. It was nothing like the humble child’s fist-sized, succulent chops smothered in caramelized onion or served with a side of apple sauce and sour cream from my youth. Like Barry Bonds who one day had gone from lanky Pirate to San Francisco giant with a superhero torso, this bad boy crept up on me. Pink at the bone, brined and juicy, and featuring a California highway-like system of griddle marks, it was one of the better pork chops I’ve had in Chicago.
Hog Wild
14933 Pulaski Road, Midlothian IL 60445 (b/n 148th Place and 150th Street; map)
708-371-9005
hogwildpitbar-b-q.com
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Posted by Ed Levine, July 11, 2008 at 8:30 AM
A study by the Journal of Consumer Research reported on in the New York Times actually suggests what my wife has been saying to me for months now: Smaller packages of snack foods actually cause serious eaters to eat more rather than less.
The study suggests smaller packages can lead consumers to eat more, by blunting their wariness about how much they consume. In one experiment, students were primed to think about their body shape, then were given potato chips and left to watch television. They ate nearly twice as many chips when given nine small bags as when given two large ones. They also hesitated less before opening the small bags.
Recently my wife told me not to buy any 100-calorie snack packs, that having them around the house actually caused me to eat more snacks than not. I of course ignored her advice and bought a ten pack of 100-calorie bags Snyder's of Hanover pretzel snaps.
So this week I quit eating 100-calorie snack packs cold turkey. I left the pretzel snaps on Cape Cod. I didn't even bring the bag or two I normally do for the five-hour trip home.
What do I eat instead between meals?
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