Archive for Worth a Fork

Doesn’t want the D

To my amazement, I tested out with what was listed as a Vitamin D deficiency a few years back, and began taking a supplement in relatively small doses, having heard that too much Vitamin D can cause constipation, something I have no desire to get.

It’s worse, though, for Fido:

A recall for dog foods that potentially contain too much vitamin D has been expanded to include other brands.

The recall initially included several brands produced by Sunshine Mills, including Evolve Puppy, Sportsman’s Pride Large Breed Puppy, and Triumph Chicken and Rice Dog Food.

However, the U.S. Food and Drug Administration said the recall has been expanded to include several brands from other companies as well, including Nutrisca, Natural Life Pet Products and ELM Pet Foods, Inc. among others.

Dogs ingesting elevated levels of vitamin D may exhibit symptoms such as vomiting, loss of appetite, increased thirst, increased urination, excessive drooling, and weight loss. Vitamin D, when consumed at very high levels, can lead to serious health issues in dogs including renal dysfunction and even death.

Consumers are urged to stop feeding the foods to their dogs immediately and throw it away or return it for a full refund.

Besides, your dog wants steak.

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An auspicious beginning

I really wasn’t expecting the Legislature to accomplish a great deal in the next session. But I find this action heartening:

Casey Murdock, a Republican from Felt, at the far end of the Panhandle, is a, um, er, rancher.

And should this pass, I assure you that I’m not going to burn them to a crisp just because Donald Trump likes them that way.

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Not exactly Prime Pantry

Thank you, but no thank you:

I don’t care if I do get free shipping.

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Back on the food-chain gang

Let there be no doubt:

Well, it’s not all in the mind; some of it shows up around the waist.

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Only the packaging is the same

Not that we were exactly panting for this, but what the hey: it’s a four-minute history of Kellogg’s Pop-Tarts, which have been on your grocer’s shelves for 54 years now.

Arguably we reached Peak Pop-Tart in the spring of 2011, when someone came up with the idea for a cat video involving Pop-Tarts.

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25 or 6 past 4

Above the 49th parallel, in the Great White Stoned North, Oh Henry! has a candy bar for you:

Oh Henry! 4:25 bar

I’m guessing this is a Canada-only variation, because (1) it’s all bilingual on the package and (2) US rights to the Oh Henry! trademark are held by Nestlé, which hasn’t been known for its sense of humor (or humour) since Farfel worked for them.

(Via Pergelator.)

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Home of the Flopper

The proper way to eat your burger, apparently, is to invert it first:

[T]he crown, or top of the bun, is usually thicker than the bottom, or heel. The thicker, top part of the burger bun, food experts say, can better withstand all the meat and vegetable juices and condiments than the thinner bottom of the bun that gets soggier more quickly.

“The crown will then hold the weight of everything else, and there is less likelihood of it falling apart in your hands,” Simon Dukes, founder of the Burger Lad blog told Business Insider Friday. “A true burger connoisseur should always eat their burgers upside down.”

Then again, if you’re as clumsy as I am, turning the burger over will result in much of the middle winding up on your wrist.

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Some sort of glaze

If this product actually existed — and why the hell shouldn’t it? — I’d expect that.

For now, only mine eyes glazeth over.

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Go for lunch first

Then again, maybe you shouldn’t:

The evolutionary function of disgust is to help us avoid disease and unsafe food. Disgust is one of the six fundamental human emotions. While the emotion is universal, the foods that we find disgusting are not. What is delicious to one person can be revolting to another. Disgusting Food Museum invites visitors to explore the world of food and challenge their notions of what is and what isn’t edible. Could changing our ideas of disgust help us embrace the environmentally sustainable foods of the future?

Of course, if something is sustainable because it’s disgusting — well, let’s not go there. But the Disgusting Food Museum, in beautiful downtown Malmö, Sweden, might deserve a place on your bucket list, especially if it’s a bucket of swill.

(Via Miss Cellania.)

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A shot or two of Barbasol

At least one person thought that Oreo’s Most Stuf didn’t look appetizing, and this was the result:

Once in a while, I/m actually sort of sharp.

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The Stuf your dreams are made of

Once upon a time, Oreo gave us Double Stuf, and it was good; they followed with Mega Stuf, and it was better. Is it time to up the ante again?

Announcement of More Stuf Oreo from The Junk Food Aisle

“Actual product photo,” says The Junk Food Aisle. I want to believe.

“Same taste, more filling,” says Fark.

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No more Mr. Rice Guy

And how long did it take to count all those grains, do you think?

Do not eat my lunch I have 7 shrimp and 4,377 rice

Oh, surely longer than that.

(From Bits and Pieces via Miss Cellania.)

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Hanging that name

I’ve eaten at Ruby Tuesday exactly once. So maybe it’s all my fault:

Then again, I thought they were better than Applebee’s.

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Worst pork chops ever

Wait, what?

Maybe I’ll skip dessert.

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The lowest form of cuisine

Circle K might not be your first choice for dinner:

No, not even QuikTrip.

Still, the person who’s never had so much as a 7-Elevem Slim Jim has had no opportunity to build up the kind of immunity our well-traveled road warriors count on.

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Not quite cultural appropriation

America’s Defining Restaurants are perhaps not so good at that “definition” business:

Two of the restaurant chains (Taco Bell and Domino’s) are basically watered-down bastardizations of another country’s food type. Taco Bell is barely Mexican, and Domino’s is barely Italian — much as is the case with Spaghetti Warehouse and Olive Garden. (I do take issue with the author’s lionization of made-in-Italy pizza, by the way. I think you get better pizza in New Jersey and Chicago than anything made in Rome, for instance.) That both Domino’s and Taco Bell are so popular — despite their tenuous relationship with their specific ethnic origins — is fine, I guess; but it does point to the homogenization of the American diet, which is not so good.

Number of Taco Bell locations in Mexico: zero (at the moment).

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Looking forward to a weekend in 2041

I know this feeling perhaps better than I ought to admit:

(If you care, she’ll be 44.)

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Rolls over

I had grumbled about Walmart: “They delivered six trays of rolls, with eight rolls each.”

Six days later, I still had four trays left. I hauled the lot off to the workplace, where they disappeared fairly quickly. (One chap even offered to pay me for a tray.)

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The Bismarks are sunk

There are, as they say, compensations.

Walmart substitution record

They delivered six trays of rolls, with eight rolls each. Forty-eight of these sons of guns.

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Have one for Lois

The Clark Bar is coming back:

Originally, the D. L. Clark Company produced the Clark Bar at a Pittsburgh facility on Martindale Street — which today houses an establishment called the Clark Bar and Grill.

D. L. Clark also made the Zagnut bar, currently a product of Hershey’s.

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Just a hint of dairy air

A friend you supposedly don’t have in these cheeses:

Suddenly marscapone doesn’t seem so bad.

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What, no nutrition information?

For that matter, what the hell is that priciest item?

Menu board from hell

(From Pleated Jeans via Bad Menu.)

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Thank you, I’ll pass

I am suddenly frightened by the spectacle of Wasabi Double Stuf.

(Via ABC 33/40, in northern Alabama.)

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Says Papa Steve

In lieu of the usual menu specials and whatnot that arrive in my mailbox literally every day, Steve Ritchie, new CEO at Papa John’s Pizza, sent along this apologetic missive:

I know that for the past 6 weeks people have been talking about the name on our pizza boxes — and what that name stands for. And I’ve been quiet about it for too long.

Some of you may have seen my statement from Friday, but there’s more I want to say. I shared it on my twitter feed and want to say it again here.

I’ve been listening along with my team members. I’ve heard their hurt, disappointment and anger, and that of our franchisees, our customers — and those who used to be.

And now we’re all looking inwards, reclaiming the responsibilities Papa John’s has to our partners, customers and communities. And in thinking about what we want the Papa John’s name to stand for moving forward, we’re now going where we should have been all along.

United in the belief that we — company, community and country — are better together. Joining the voices for fairness, social justice, equity, representation, and inclusion. Standing against hateful words, deeds and attitudes.

I shared the first steps towards achieving this vision in our Values statement, but know that at an organizational level, we are committed to adding more diversity to Papa John’s leadership team and supplier base. We are forming a foundation that will focus on supporting organizations that are working to eradicate the biases that keep us apart, while also supporting and celebrating those groups that bring us together. And we’ll be creating a franchise expansion and development program for women and minorities.

At the ground level, we’re making changes that will impact every pizza that leaves our stores. We want to improve customer service and offer you a better, more delightful ordering experience through our app and website. We want to ensure that every pizza is delivered on time, hot and fresh, and we are investing in technology to improve order accuracy and quality control, so that those pizzas are always up to the standards that you expect.

We recognize that this is only the beginning. But please hold us accountable to these words and commitments. Hold me accountable to them.

On behalf of the 120,000 team members in the Papa John’s family, you have my promise: we will always strive for better.

Sincerely,

Steve Ritchie,
CEO, Papa John’s

There isn’t anything here that couldn’t have been cut and pasted from the portfolio of one of those Diversity Consultants out there, but Steve gets credit for this: he did not attach a coupon. This suggests, to the suggestible, that there might be something more important than right-now commerce. Few organizations will ever allow themselves to imply such a thing.

So yeah, I ordered a pizza. Of course, I had a coupon.

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Billions and billions ago

Which no one, I submit, ever predicted:

The McDonald Brothers, before opening Store #1

Seventy years later, McDonald’s is almost everywhere, though the founding brothers have long since passed on.

(From the HistoryPorn subreddit via TYWKIWDBI.)

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An argument for some other flavor

Vanilla is crazy-mad expensive:

The vanilla orchid is native to Mexico but it is only a minor producer, having been overtaken by Madagascar in the 1960s. Indonesia is the other big producer.

French colonists first brought vanilla to Madagascar’s neighbouring island of Réunion in the early 19th century. It grows as a clinging vine, reaching lengths of up to 300ft (90m).

The vines grow well outside Mexico — but no fruit, in the form of vanilla beans, was produced. Horticulturists eventually discovered what was missing.

The pollen on a vanilla orchid flower is inaccessible to most insects, including typical honey bees. The small Melipona bee, which lives in only Mexico, was the only one able to reach the vanilla pollen and fertilise the flowers. Still, relying on the bees for pollination is a hit-and-miss affair as the pale white orchids bloom for just one day each year and the flower is fertile for only eight to 12 hours after it blooms.

Now you know why the stuff got up to $250 a pound last year. This isn’t saffron territory, but it’s close. Were it not for the invention of an artificial vanilla, most of us might never have tasted it at all.

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It’s not easy staying green

Now this is a handy six-pack:

It would take me about a week to get through that package so … yes, yes.

(Via Emily Thomas.)

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A clean break with the pasta

Okay, it isn’t exactly Fermat’s Last Theorem, but it’s enough to drive you at least slightly batty:

It is a puzzle that has perplexed physicists for decades: hold a strand of dry spaghetti at both ends, bend it until it snaps, and you will always end up with three or more pieces.

In 2005, researchers in France finally discovered why: after the initial break, the brittle stick flexes back in the opposite direction, snapping itself again.

Yet a lingering question mark still hovered over the culinary conundrum. Was it possible, with the right technique, to snap a strand of spaghetti into two pieces?

After breaking apart hundreds of pieces of pasta in a specially-constructed apparatus, a team of mathematicians led by Jörn Dunkel at the Massachusetts Institute of Technology have concluded it is possible, provided you add a twist into the mix.

Sometimes it takes MIT to solve a problem.

Using a pair of clamps, they twisted strands of spaghetti almost 360 degrees before bringing the two clamps together until the strand broke. With this method, the found they could reliably snap the spaghetti into just two pieces.

Journal reference: PNAS, DOI: 10.1073/pnas.1802831115

(Via JenLucPiquant.)

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Just add water

The Campbell Soup Company is still a behemoth, but staying that way requires more and more work:

I’m inclined to trace the bad times to Campbell’s 1995 acquisition of Pace Foods, makers of a picamte sauce that’s not made in New York City. God forbid anyone should find out that Campbell’s is based in Camden, New Jersey.

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Frank commerce

Mr. Faulkner’s Old Fashioned Hot Dogs pops up on the streets of northern Minneapolis, and by all accounts is doing fine business.

Mr. Jaequan Faulkner is all of thirteen years old, and thereby hangs a tale:

He operates Monday through Friday, 11 a.m. to 3 p.m., serving about 20 customers a day. He likes the sense of accomplishment and enjoys projecting a positive image of black youth in his community, something he’s aware isn’t always shown.

The business started in 2016 when Faulkner saw an old hot dog grill at his uncle’s house. After two years of starts and stops, Faulkner stuck with it this summer.

Then he hit a snag: The Minneapolis Health Department called. Someone had complained to the city about the hot dog stand.

But instead of shutting Faulkner down, the Health Department decided to help him meet its standards.

Health Department staff made sure he had the necessary equipment — thermometers, food containers, hand sanitizer and utensil-cleaning stations — as well as knowledge about proper food handling. Once he passed his health inspection, inspectors paid the $87 for the special event food permit, and the city-sanctioned stand opened for business.

Eventually, Mr. Faulkner would like to own his own food truck. And props to Minneapolis city government for not doing what every other city would almost certainly have done.

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