A Golden Corral employee cried foul on a managerial decision to store excess food by restaurant dumpsters during a surprise inspection. Jeanne Moos has the gory details.
Editor's note: Each week in "Apparently This Matters," CNN's Jarrett Bellini applies his warped sensibilities to trending topics in social media and random items of interest on the interwebs.
There's a great dive bar in my neighborhood called Jack's where they oven-bake the chicken wings. And they're absolutely amazing. I'm not saying I've had semi-inappropriate fantasies about them. But I'm also not denying it.
Yes. Things continue to be weird at home.
Twinkie-stuffed turkey. This is a thing that exists. In a restaurant. That people pay for. On purpose. With money. That they earned.
Bill Wisth stands 6 feet 6 inches tall, weighs in at 350 pounds, and darn it, he'd like some more fried fish. WTMJ reports that his usual supply line was recently cut off when the managers of Chuck's Place restaurant in Thiensville, Wisconsin felt he'd enjoyed enough of their advertised all-you-can-eat Friday night fish fry after he availed himself of twelve pieces. Staffers, who had issues with Wisth throughout the years, informed their still-hungry customer that they were running short on the special and sent him on his way.
Move over, civet cat-excreted coffee - there's another dung-based beverage in town, but could you stomach it?
I have done some horrifying things in pursuit of deliciousness. Horrifying. I've dug elbow-deep into a fresh, steaming pile of pig guts to hand-harvest intestines for sausage casing. I've toted a freezer bag of squirrel carcasses across multiple state lines, scooped smoked brain from a cow skull into my mouth and had it written into my wedding vows that creepy little jars of fermenting food "projects" would be tolerated, if not joyfully accepted.
Who'd have thought I'd be felled by a fruit?
Nobody would think it’s smart to drink pepper spray, but trying this “almost non-edible” salsa may come close. It’s made with Trinidad Scorpion peppers, which are the same kind used in the spray. The Albuquerque, New Mexico restaurant El Pinto is attempting to create the world’s hottest salsa in a jar. They’re calling it “scorpion salsa” and they’re making it for the National Fiery Foods & Barbecue Show being held in Albuquerque this weekend.
Watch the brave (or crazy?) KOAT reporter try a spoonful. Would you eat a salsa that could cause burns when it makes contact with your skin? Let us know in the comments below.