On the Web

RSS

Friday, March 30, 2012

On the Web

I think we can pronounce the bacon trend officially dead

Posted by Jonathan Bender on Fri, Mar 30, 2012 at 10:30 AM

Those arent racing stripes.
Bacon is very much the cockroach of food trends. You're ready to pronounce it dead, and then you wake up in the middle of the night, feel something crawling across your chest, and are disturbed to discover that another bacon product has appeared while you were sleeping.

And now it would seem that we can't escape bacon, even in death. Perhaps it's only fitting that something that brings our end closer can now be closer to those who love it so. Boing Boing has the story of the bacon coffin. I'm officially calling it. This is the death of the bacon trend. Time of death: 10:15 a.m. Friday, March 30, 2012. If you'll excuse me, I want to tell its family - the shoulder and rump - what has happened.

  • Share

Tags: , ,

Permalink | Post Comments (12)

Monday, January 23, 2012

On the Web

The 816 has an enjoyable guide to finding Chocolate Ale

Posted by Jonathan Bender on Mon, Jan 23, 2012 at 9:25 AM

Screen_shot_2012-01-23_at_9.19.49_AM.png
When it comes to Boulevard Chocolate Ale, Kansas Citians have long lost the ability to be rational. Thankfully, as the release day, January 31, approaches, we apparently have not lost our humor. We thought the bottles might be on the bottling line. We were wrong. In the well-worn tradition of Is It Christmas? The 816 has created a humorous take on where you can find Chocolate Ale. Go there. Laugh. And then get back to hunting down a bottle.

  • Share

Permalink | Post Comments (0)

Monday, January 16, 2012

On the Web

A possible solution to offensive receipts from restaurants

Posted by Jonathan Bender on Mon, Jan 16, 2012 at 8:00 AM

Always check your receipt.
  • Gawker
  • Always check your receipt.
It's not a giant leap to suggest that the guy working the fry-o-lator or telling you to pick up your cheesy breadsticks is not exactly engaged by his job. And with boredom comes sad and, at times, unforgivable lapses in judgment. Consumerist and Eater have had a half-dozen stories in the past year of somebody writing something offensive on a customer's fast-food receipt. It's typically a racial slur or a nickname that is far from flattering. And while Eater has a fine suggestion that we simply switch to an order number system, rather than allow somebody to punch in an unacceptable moniker, I think we can do one better.

Why don't fast-food franchises, or any franchise for that matter, simply import the same naming censor software utilized in video games — the one that makes sure your character doesn't offend the average decent American? It's a concept that their workforce would likely understand (there has to be some crossover between drive-through workers and gamers), and it might just make people think twice before they showcase their stupidity in receipt form.

Has a stupid receipt ever crossed your path, or is this simply the confluence of the Internet and one idiot cashier?

  • Share

Permalink | Post Comments (3)

Friday, January 13, 2012

On the Web

On "Meatless in the Midwest," vegetarians have an issue with perception as much as meat

Posted by Jonathan Bender on Fri, Jan 13, 2012 at 11:15 AM

This story wont stop showing up on my desktop.
  • NY Times
  • This story won't stop showing up on my desktop.
This is, in some ways, a post addressed to A.G. Sulzberger. But it is, in many ways, a post that has very little to do with him. His essay this week in The New York Times, "Meatless in the Midwest: A Tale of Survival," has sparked no shortage of responses in the two days since it ran. In it, Sulzberger relates his disappointment in the vegetarian and vegan scene in various Midwest communities, chief among them Omaha and Kansas City, Missouri.

Today, in this space, I'd like to suggest that Sulzberger's piece is not a result of geographic bias or any actual issue with the establishments of the Midwest; instead, it's an issue that plagues too many vegetarians — the perception that there's just not anything for them to eat.

Continue reading »

  • Share

Permalink | Post Comments (18)

Thursday, December 29, 2011

On the Web

Around the stove: Pumpkin ravioli, Bluestem and Toddy Stout

Posted by Jonathan Bender on Thu, Dec 29, 2011 at 10:37 AM

The bigger the pumpkin? The more ravioli.
  • Karmic Kitchen
  • The bigger the pumpkin? The more ravioli.
We're living in the golden era of food photography and news — it's a righteous time to be a good eater. And beyond what's in this space, there has been an avalanche of crave-worthy posts the past week. A brief compendium of the top results is after the jump. Just make your lunch plans before you click through because you'll be hungry after this round of delicious procrastination.

Continue reading »

  • Share

Permalink | Post Comments (1)

Friday, December 23, 2011

On the Web

How food might help us navigate the digital divide

Posted by Jonathan Bender on Fri, Dec 23, 2011 at 9:30 AM

We keep finding new ways to eat together.
  • Clydebank
  • We keep finding new ways to eat together.
Is a shared love of food enough of a connection point to motivate complete strangers to not only bond in a comments section but also actually get together in real life? That's the question being asked around the country at de facto conventions like the one organized by Joy Wilson, the writer behind Joy The Baker. According to a recent story in The Atlantic, the only common element for participants in a weekend of cooking and eating, Homefries U, is that they're all readers of Wilson's blog, a daily and intensely personal ode to baking and cooking.

Continue reading »

  • Share

Permalink | Post Comments (0)

Thursday, December 22, 2011

On the Web

Fondu is a step in the right direction for Web-based restaurant recommendations

Posted by Jonathan Bender on Thu, Dec 22, 2011 at 9:30 AM

Heres the Fondu interface.
  • Food Beast
  • Here's the Fondu interface.
In today's world of checking in via social-media applications, it's easy to know where a friend has been eating or drinking. But what they thought of a place after they arrived? That's not so simple.

Fondu is a new iPhone application, dubbed the "Foursquare for Foodies," that has promise, in that it marries the geo-location aspect of Foursquare with the review capabilities of a site like Yelp. In other words, you can actually get a quick snapshot thought of a given restaurant or bar from someone you know.

Continue reading »

  • Share

Permalink | Post Comments (5)

Thursday, December 1, 2011

On the Web

Pancake rapping and flipping with Mac Lethal (Video)

Posted by Jonathan Bender on Thu, Dec 1, 2011 at 12:01 PM

Google_Image_Result_for_http---img.maniadb.com-images-album-332-332999_1_f.jpg_1322762253036.png
Your breakfast isn't this cool. Mac Lethal spits rhymes and flips pancakes in his latest video — a fan request tribute for "Look At Me Now."

And as you'll see, he lives life hard with an open bottle of Most Wanted and a Pyrex measuring cup. For having a righteous sense of humor and a million hits on YouTube in less than 24 hours, we salute you (the video is after the jump).

Continue reading »

  • Share

Permalink | Post Comments (1)

Monday, November 28, 2011

On the Web

Food & Wine discovers KC is good at tailgaiting

Posted by Jonathan Bender on Mon, Nov 28, 2011 at 10:25 AM

Theyre smiling, but tailgaiting is serious business here.
  • The Pies That Bind
  • They're smiling, but tailgaiting is serious business here.
If you want to cook meat in a parking lot, you come to Kansas City. Food & Wine has a list of "America's Best Tailgaiting Cities," and leading off the slideshow is KC. Here's F&W's summation of our tailgaiting prowess:

Before each game, Chiefs CEO Clark Hunt strolls through the grounds visiting fans, a tradition started by his father, team founder Lamar Hunt. Kansas City-style barbecue is a draw, but Hunt believes Arrowhead Stadium's massive facilities are a primary reason that Chiefs tailgating is so popular. "We can park 25,000 cars and still have plenty of room for tailgating," he says.

Perhaps that's why everyone is so obsessed with parking in Kansas City. We always just want to have enough room to tailgate.

  • Share

Permalink | Post Comments (1)

Wednesday, November 16, 2011

On the Web

Goodbye, civilized world. Baconlube is a real product

Posted by Jonathan Bender on Wed, Nov 16, 2011 at 7:44 AM

You know what bacon doesnt make better? Sex.
  • J&D's
  • You know what bacon doesn't make better? Sex.
There's a whole new way to pork. J&D's, the Seattle gentlemen who created everything from bacon salt to bacon envelopes, have brought an April Fools' Joke to market with their latest product — Baconlube. The "world's first bacon-flavored personal lubricant and massage oil" is the ultimate realization of their company's motto that "everything should taste like bacon," even if it exists outside the realm of good taste. For those looking for stocking stuffers, Baconlube will set you back $11.99 for a 2 oz. bottle, while a six-pack is $59.99.

  • Share

Permalink | Post Comments (5)

Older Entries »

Recent Comments

Slideshows

Van Halen

Open Studios Weekend

Taste of Kansas City 2012

more slideshows »

Top Commenters

All contents ©2012 Kansas City Pitch LLC
All rights reserved. No part of this service may be reproduced in any form without the express written permission of Kansas City Pitch LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.

All contents © 2012 SouthComm, Inc. 210 12th Ave S. Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of SouthComm, Inc.
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Website powered by Foundation