Twinkie-stuffed turkey. This is a thing that exists. In a restaurant. That people pay for. On purpose. With money. That they earned.
Editor's note: this is a part of FN Dish's Back to School Communal Table. Follow #pullupachair on Twitter and see other contributions below.
Sometimes, late in the night, the craving comes to me. I fight it, as I must, for the sake of decency and taste and everything I have strived for as a grown-up human being. I cannot...I will not...I must not...pour bottled Zesty Italian salad dressing over a heap of drained ramen noodles and slurp down the whole hot, harsh mess hunched over the kitchen counter in my bare feet. Even though (as I recall) it would be freaking delicious.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Here’s a recent news blast from Eater.com:
“New Zealand pizza chain Hell Pizza is living up to its name by introducing Pizza Roulette. What is Pizza Roulette? It seems the pizzeria will put two drops of the super-ultra spicy ghost pepper sauce onto only one slice of your pizza, but they won’t tell you which.”
In fact, the food world seems to be going toward Camp One and getting spicier. Following are spots where you don’t necessarily have to bring your own ghost peppers to make sure the food is hot enough for you.
The two reigning champs of a hot dog eating contest joined their challengers for a weigh-in as they hope to devour their way into the record books Wednesday in New York City.
Joey "Jaws" Chestnut and Sonya "The Black Widow" Thomas, the male and female champions respectively, will defend their titles at the annual event in Brooklyn.
It’s the U.S. Army’s 237th anniversary, and what better way to celebrate than with food?
Admittedly, the military and gourmet chow don’t go hand in hand. Hard to imagine partygoers munching on MREs, hardtack and cream chipped beef on toast (known to some as “#$%@ on a shingle”).
If Burger King's new 510 calorie, bacon-studded sundae is any indication, people aren't going to stop putting pork in desserts anytime soon. I can't say I necessarily endorse that, though I've certainly contributed to the glut, myself, with a recipe for Bacon-Bourbon Brownies with Pecans in Food & Wine magazine last year.