Les Jones

Bad news, Waffle House fans

Wednesday, November 26th, 2008 | Food & Drink | Permalink | 4 Comments |

Robb reports the awful news -”Franchisee Of 146 Waffle Houses Files For Bankruptcy”:

TAMPA - The days may be numbered for “scattered, covered and smothered” hash browns at Waffle House. The iconic roadside grill’s biggest franchisee has filed for bankruptcy protection.

Northlake Foods Inc. of Brandon, which operates 146 Waffle Houses in Florida, Georgia and Virginia, filed for Chapter 11 bankruptcy protection in mid-September. Chapter 11 allows a company to reorganize its finances while protected from its creditors.

According to the bankruptcy filing, 90 of Northlake Foods’ Waffle House locations are in Florida, but it wasn’t immediately clear whether it operates any local restaurants.

The company filed for bankruptcy because Waffle House Inc. of Norcross, Ga., was threatening to terminate the franchise agreement that gives it the right to operate the restaurants, the bankruptcy filing says.

P.S. When we were in St. Petersburg last month I thought it was totally weird that the Waffle Houses had palm trees. One day I hope to go to Europe and see how they landscape their Waffle Houses. With windmills, maybe, or guard towers. I’ll bet the ones in Scotland have moats. Knoxville Waffle Houses have next to no landscaping, but at least there are lots of them.

Hat tip to an email from Uncle.

Sugar’s Ribs BBQ in Chattanooga, TN

Monday, September 29th, 2008 | East Tennessee, Food & Drink | Permalink | 4 Comments |

I had seen the sign off the interstate for Sugar’s Ribs, so on the way back from Manchester I stopped in Chattanooga to get BBQ for the family.

When I got to the counter I met the lady above. I had to ask. “Are you Sugar?” The answer: “Honey, there ain’t no Sugar. She fictional. Caucasians own this place.”

I’m usually not a fan of BBQ chicken, but Sugar’s is unusually good. They cook their chicken on a broiler that uses ceramic wicks. The brisket was also good, but the whole pork was just OK. Give me pulled pork any day.

Sauces are Classic, tomatoey Tennessee Sweet and Goopy, Mustard, a red pepper and vinegar Carolina, a habeneros and vinegar sauce they call Clearly Hot, and a hot green sauce.

The potato salad is out of this world. It has seeds that I thought might be carraway seed, but the cook says they use celery seed and dill seed. Like a lot of good BBQ joints, Sugar’s has both vinegar slaw and mayonnaise slaw. I liked their vinegar slaw better, but I always like the vinegar better.

That’s the end of the food review. Pictures follow. Sugar’s is on a hill, and hills are hard to mow. That’s why they have an all-goat mowing squad:

Continue reading the rest of this post ›››

California Saucer Peaches

Monday, August 11th, 2008 | Food & Drink | Permalink | No Comments |

I bought some of these white peaches at Kroger’s. Dee-lish.

If Lovin’ Beer Mixed with Clam and Tomato Juice is Wrong, I Don’t Wanna Be Right

Tuesday, July 22nd, 2008 | Food & Drink | Permalink | 5 Comments |

This summer I’m loving Budweiser’s Chelada, which is Budweiser beer mixed with Clamato (which in turn is clam juice mixed with tomato juice). Love it. Go ahead and hate, haters. It’s delicious.

I never bring Budweiser home, but for some reason (novelty, maybe) I like Budweiser Chelada. And even though I usually hate light beer the light version is much better, which is even more perverse. The regular version is too heavy and has too much of a Worcestershire-ey flavor. The Bud Light version is just right, God help me.

I Miss Frank and Stein’s

Friday, May 9th, 2008 | Food & Drink | Permalink | No Comments |

Hot dog pictures. Via the often not safe for work Fantasygoat.

NY Times Request for Flying Squirrel Pic Explained

Wednesday, April 30th, 2008 | Food & Drink, Photos | Permalink | 3 Comments |

The other day I mentioned that the New York Times had asked me for a flying squirrel picture to use in their Dining section. Countertop discovered why they wanted the picture.

The New York Times - To Save a Species, Serve It for Dinner:

SOME people would just as soon ignore the culinary potential of the Carolina flying squirrel or the Waldoboro green neck rutabaga. To them, the creamy Hutterite soup bean is too obscure and the Tennessee fainting goat, which keels over when startled, sounds more like a sideshow act than the centerpiece of a barbecue.

But not Gary Paul Nabhan. He has spent most of the past four years compiling a list of endangered plants and animals that were once fairly commonplace in American kitchens but are now threatened, endangered or essentially extinct in the marketplace. He has set out to save them, which often involves urging people to eat them.

Mr. Nabhan’s list, 1,080 items and growing, forms the basis of his new book, an engaging journey through the nooks and crannies of American culinary history titled “Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods” (Chelsea Green Publishing, $35).

[...]

He supports the notion that you’ve got to eat something to save it.

“If you’re keeping them for a museum piece,” he said, “you’ve just signed their death warrant.”

But Mr. Nabhan doesn’t want people to eat everything on his list. The idea of eater-based conservation, which holds that to save something, one has to eat it, works well for agricultural products and some wild foods like clams that benefit from regular harvesting. For some wild species, however, like the foot-long, pink-fleshed Carolina flying squirrel, a harvest would create too much pressure on a tiny population.

The squirrels used to make regular appearances in Appalachian game-meat stews. But as their forests declined, so did the squirrel population; they are now on state and federal endangered species lists. Even if catching them were legal, Mr. Nabhan says a trapper would be hard-pressed to bag more than half a dozen a season.

Because the squirrel was once so important to the diets of North Carolina and east Tennessee, Mr. Nabhan included it on his list, along with a recipe for the thick vegetable stew called Kentucky burgoo.

It calls for corn, lima beans, spring water and two pounds of cubed and fried squirrel meat. Just don’t use flying squirrel. At least not yet.

Word of the Day: Mallard Reaction

Wednesday, March 19th, 2008 | Food & Drink, Word of the Day | Permalink | 1 Comment |

It sounds like an allergic reaction to duck down pillows, but no. From Wikipedia:

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a variety of interesting but poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment as the amino groups are deprotonated and hence have an increased nucleophilicity. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.

In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.

Although used since ancient times, the reaction is named after the chemist Louis-Camille Maillard who investigated it in the 1910s.

The Maillard reaction is responsible for many colors and flavors in foods:

• Toasted bread

• Malted barley as in malt whiskey or beer
• Roasted or seared meat
• Dried or condensed milk
• Roasted coffee

Hat tip to Chris Wage, who offers a primer on how he cooks steak indoors by slowly heating them in the oven and then searing them in a pan. Sounds yummy.

Another technique that I assume uses the Mallard reaction is the sugar steak. Mix up salt and sugar, rub into the steak, and toss the steak and a tablespoon of oil into a pan preheated to medium heat. I’ve tried that technique and you get a nice glazed texture. You really don’t taste the sugar, either because it’s used up in the reaction or because the salt overwhelms it.

Previous WOTD - Keming

George Dickel No. 8 Shortage

Sunday, December 16th, 2007 | Food & Drink | Permalink | 5 Comments |

From the AP via The Daily Times:

NASHVILLE, Tenn. (AP) — One item may be missing from holiday parties this year: George Dickel Whisky No. 8. It’s scarce because the Dickel distillery shut down production from 1999 to 2003, trying to reduce inventory of the Tennessee sippin’ whiskey. It worked. And since whiskey must age, it’s too early for a new batch.

There’s some history of the brand in the article. I knew that Dickel, like Jack Daniels, was a Tennessee whiskey. I didn’t realize those were the only two Tennessee whiskeys on the market.

Have You Some Fried Turkey

Thursday, November 22nd, 2007 | Food & Drink | Permalink | 1 Comment |

I fried a turkey for the first time this year. Nothing to it, really. I injected it with a butter-creole mix last night to let it marinate. Then I hooked the turkey fryer to an LP gas tank and made sure the temperature stayed around 350. The only downside I can see of cooking this way is the $30 worth of peanut oil you need to filly the fryer. I’ll let you know how it tastes after dinner.

LATER: OK, that was incredible. I’ve had fried turkey before, but I liked this better. I let it get crispier than I’ve had elsewhere. We’re doing this again.

“Don’t Eat It, Steve!”

Friday, October 12th, 2007 | Food & Drink | Permalink | 3 Comments |

While searching for huitlacoche information I found Don’t Eat It, Steve:

Pickled Pork Rinds

While perusing the “Good Lord, NOOOO!” aisle of the supermarket, I came across the atrocity known as Dolores Brand Pickled Pork Rinds. These are not the crunchy pork rinds you’ll often see over by the chips. These are their grosser, soggier, potentially botulism-ier cousins. The label says “Ready to Eat.” They left off “By Dumb-Asses.”

1991 Urkel-Os Cereal

This particular box of Urkel-O’s is unique because it’s some kind of weird sales sample, and has “marketing features and benefits” on the back. One of the “features” is actually listed as: Fun, circle-shaped product. I had no idea circles were so fun. At least now I know what to get the kids next Christmas. A fucking circle.

I’d also like to point out, that the cereal itself doesn’t have a single thing to do with Urkel. It’s just strawberry and banana flavored rings. If there was an episode where Urkel lost his virginity to a strawberry flavored ring, I missed it.

Potted Meat

Not surprisingly, I’ve come up with a little slogan the peeps who handle Potted Meat Marketing can use (no charge, as always): POTTED MEAT FOOD PRODUCT: Made By, For, And With Assholes.

And he’s got a review of canned huitlacoche.

Huitlacoche, AKA Corn Smut or Mexican Corn Truffle

Thursday, October 11th, 2007 | Food & Drink | Permalink | 1 Comment |

In comments on the corn maze post saraclark writes:

Hey, did you know that the weird corn picture is actually a food delicacy called huitlacotche(wheet-la-coat-chay)? It is prized in Mexican cooking and dates back to the Aztecs.It is almost like a truffle or other gourmet mushroom and there are lots of recipes for it.

My Dad has always just called it Corn Smut, a common fungal disease. This year several people asked if they could search his corn fields for this delicacy and they would pay him for every ear of corn they took. You just never know, do you?

Wikipedia has an entry, and Gourmet Sleuth has a page devoted to what it calls Mexican corn truffle.

Tin Roof BBQ Outside Birmingham, AL on I-65

Saturday, September 15th, 2007 | Food & Drink | Permalink | No Comments |

So on the way back from the Florida panhandle we were dying for BBQ. Melissa used her Blackberry to search for Alabama BBQ joints and found Tin Roof BBQ just south of Birmingham, barely a mile off of Interstate 65.

Despite the name, Tin Roof BBQ is in a new brick shopping mall. They made the inside grungy, I guess to suit people’s expectations for a BBQ joint.

We had the pork and beef brisket. The BBQ is good. Not incredible or sublime, but good. You won’t be disappointed. Sauces are a Carolina vinegar, a Carolina mustard, and a spicy tomato BBQ. If they had a sweet, Memphis-style BBQ sauce it wasn’t on our table.

What was really impressive were the sides. They had both creamy cole slaw and vinegar cole slaw. I ordered the vinegar cole slaw, which had just enough sugar to balance out the sour flavor. Their corn on the cob is fried, which I usually hate, but I liked theirs.

The turnip greens were porky and delicious - everything you could ask for from greens. Melissa had the fried green tomatoes and liked them. Other sides are french fries, potato salad, baked sweet potatoes, fried okra, and baked beans. Good stuff.

Mapquest directions

See also:
- Backroom BBQ in Knoxville, TN
- My Million Dollar BBQ Ribs Idea
- Maurice’s BBQ in Columbia, SC
- Smokin’ Joe’s BBQ in Maryville, TN

Awesome Illustrated Guide to Coffee Drinks

Tuesday, September 4th, 2007 | Food & Drink | Permalink | 3 Comments |

Great stuff! That’s a realy beautiful example of presenting information intuitively. I’d love to see that chart on display at every coffee place.

Iced Tea and Iced Tea Makers

Friday, August 10th, 2007 | Food & Drink | Permalink | 6 Comments |

Slate: What makes Southern sweet tea so special?

Speaking of which, I need to sing the praises of the electric iced tea maker. I was skeptical at first. I didn’t see the point of cluttering the kitchen with another appliance when we can make tea with a pot on the stove.

After Melissa brought the iced tea maker home I had a complete change of heart. I use it more than she does. Instead of making iced tea three or four times a year we now make it three or four times a week. The appeal is that you can add water, tea bags, and sugar and walk away. When you come back the iced tea is finished and the whole process is as foolproof as making coffee. Along with frozen biscuits the electric iced tea maker is moving Southern culture forward into the 21st century.

We have this Mr. Coffee iced tea maker, which is far from perfect. The fill line is actually the seam between the upper and lower cylinders, so if you overfill water pours out. If you jostle the machine after you’ve removed the pitcher the last bit of tea runs out onto the countertop. Still, it makes good tea and we use it all the time. I’ll buy a different model when this one wears out, but as God as my witness I’ll never go without an iced tea maker again!

Our house recipe is two large Luzianne tea bags, two Red Rose tea bags, and either a cup of sugar or half a cup of sugar and three packets of Sweet N Low. Lately we’ve been unable to find Red Rose tea, so we’re using a third bag of Luzianne.

Some people like lemon in their iced tea and some don’t. For me squeezing a slice of fresh lemon into the glass makes good iced tea heavenly. The sour lemon juice balances the astringency and sweetness of the tea and the lemon oil from the rind gives the glass an intoxicatingly powerful bouquet.

Is Sea Salt Healthier Than Regular Salt?

Monday, July 30th, 2007 | Food & Drink | Permalink | No Comments |

Uncle Cecil says probably not.

Grilling: Flat Iron Steak

Friday, July 27th, 2007 | Food & Drink | Permalink | 4 Comments |

Tonight I cooked a flat iron steak, billed as a new cut of meat. It was much more tender than the tri-tip steaks from a few months ago, though I’ll repeat my admission that I’m not 100% sure that what I got back then was a tri-tip cut. The flat iron was more expensive, at $6.99 a pound from Kroger’s, but well worth it. I used a rub suggested on the package, but it was responsible for just a hint of the incredible flavor.

I’ll tell you exactly what the grilled flat iron steak put me in mind of. It brought back fond memories of the Brazilian BBQ beef we had the last time we were in Manhattan. Great flame-cooked beef that’s juicy, tender, and naturally delicious.

We loved it, and we’re going to buy it again the next chance we get. Confessions of a Butcher has more about the flatiron steak:

Why haven’t we heard about this cut until now?: Well, as previously mentioned, this is an non-traditional cut. But, in 2002, the National Cattleman’s Assc. used the Checkoff Program, (a very cool program itself) to commission a muscle profiling study. In this study between NCBA’s Center for Research and Technical Services in partnership with the University of Florida and the University of Nebraska where every major muscle of the animal was analyzed separately for flavor and tenderness. The reason behind commissioning this study was to find better, more efficient cuts from the Chuck and the Round for both retail and food service uses. The results were pretty surprising. One of the most surprising things the study found was that the Flat Iron is in fact, the second most tender cut of meat from the steer, after the tenderloin. This cut then became the center star in a new promotional push by the NCA entitled “Value Cuts”.

Is it a worthwhile cut of meat? The Flat Iron is, in this butcher’s mind, one of the most versatile pieces of beef. It takes to a marinade like no other, it’s tender beyond belief, and you can cook it with much success in many methods. Plus, it’s cheap. Since it is from the shoulder, it can be found for as little as $3/lb here in the Midwest, and probably not much more than that elsewhere. You can grill it, use if for stirfry meat, use it for fajitas, braise it, fanfry it. Really, it is a great little cut that hopefully you will want to go out and try. If your butcher doesn’t carry it, ask them to do some for you. IF they dont know how, refer them to the NCA’s site, beef.org, or explain to them what I just showed. It will be worth your time.

More from Wikipedia. Shoulder top blade or top blade seem to be synonyms for flat iron steak. Even more from Gourmet Sleuth with recipes and name origins.

Photography note - There were a bunch of orange flames in front of the steak, but you can only see a hint of them in the photo. Gotta work on that.

Hong Kong Spittooie

Wednesday, July 25th, 2007 | Food & Drink | Permalink | 1 Comment |

VINCENT: You Know What the Funniest Thing About Hong Kong Is?
JULES: What?
VINCENT: It’s the little differences. I mean, they got the same shit over there that they got here, but it’s just, it’s just theirs is a little different
JULES: Example.
VINCENT: In Hong Kong the Pizza Hut has the Tokyo Special. You know what they put on it?
JULES: What?
VINCENT: You know those fake crabmeat sticks? They put those on it, with beef, corn, mushrooms and pepperoni.
JULES: Damn.
VINCENT: You know what they use instead of tomato sauce on that pizza?
JULES: What?
VINCENT: Thousand island dressing.
JULES: G– d—!
VINCENT: I seen ‘em do it, man, they fuckin’ drown ‘em in that shit.
JULES: That’s some fucked up shit.

Hat tip to Tam, who discovered the menu for Hong Kong Pizza Huts.

See also:
- What Do They Serve at Your McDonalds?
- Robot Culinaire

Q: What’s the Cleanest Vegetable?

Sunday, July 15th, 2007 | Food & Drink | Permalink | 1 Comment |

A: I don’t know, but I’m starting to think carrots are the dirtiest.

Hat tip to Countertop.

See also:
- Boy and Girl Carrots

What Do They Serve at Your McDonalds?

Thursday, June 21st, 2007 | Food & Drink | Permalink | 11 Comments |

When I was in New Mexico and Arizona around 1990 I was amazed that the McDonalds there served breakfast burritos. Here in Tennessee McDonalds sells biscuits and gravy and super sweet iced tea.

I’m wondering if the Maine McDonalds sells Clam Chowder, or if the St. Louis McDonalds serves crab cakes and toasted ravioli. Maybe etouffee in Louisiana. I’ll bet Texas or California have something no one else in the country has.

Do the McDonalds in your area sell anything that’s localized?

And if anyone in France is reading this, I’m dying to know what the French call a Big Mac and a quarter pounder.

See also:
- Word of the Day: Robot Culinaire

UPDATE: Kat Coble linked this post. Her readers mentioned lobster rolls in Maine, Cuban sandwiches in Miami, wine in France, and beer in Denmark.

Pizza Hut’s “Hand-tossed Style Pizza”

Saturday, May 12th, 2007 | Best Of, Food & Drink, Funny Ha-Ha | Permalink | 2 Comments |

I drove by a Pizza Hut that had a sign advertising “Hand-tossed Style Pizza.”

I can’t decide where to begin making fun of that name.

Maybe I should strike a kung-fu pose and scream “I defeat choo now! I know you hand-tossed style!”

Or how about “I’ve never had style pizza, much less style pizza that was tossed by human hands.”

Then again they don’t say it’s hand-tossed by humans. Maybe it’s hand-tossed by monkeys. MY KUNG-FU STYLE IS MONKEY PAW!!!

I guess it isn’t really hand-tossed, hence the insertion of “style.” Pizza Hut is using three words to describe its pizza - hand, tossed, and style. The first two words tell you the pizza is hand-tossed. The third word tells you it isn’t.

An equally good name would be “Hand-tossed Pizza. NOT!!!” Or maybe “Hand-tossed Pizza. Wink-wink.” There are probably trademark issues around “I Can’t Believe It’s Not Hand-tossed Pizza!”

See also:
- Why can’t Starbucks sell “small,” “medium,” and “large” drinks? (everything2.com)

Diary of a Pizza-cooking Madman

Thursday, May 3rd, 2007 | Food & Drink | Permalink | No Comments |

Jeff’s Famous Pizza is a guy telling you everything he knows about cooking Neopolitan pizza. He claims to have spent six years perfecting his technique, and I believe it. It’s amazing how many different approaches he has tried to create the ideal crust, sauce, and cheese. He got frustrated trying to find the perfect mozzarella cheese in Atlanta, so now he’s making his own. A mouth-watering read.

Tri-tip Steaks

Sunday, April 29th, 2007 | Food & Drink | Permalink | 1 Comment |

This afternoon I used the tri-tips steak recipe I found recently. The cut used was described as a “sirloin bottom.” I’m not 100% sure that’s the right cut of meat, but for $4.28 a pound the price was right. ‘Course, Zenreich paid nearly three times that for his meat, which further makes me think I didn’t get the right cut. Oh, well, the proof is in the pudding, right?

I used Zenreich’s recipe for J.J.s rub. If you don’t want to follow the directions, just throw your entire spice rack into a bowl and stir. Seriously, it’s a huge variety of spices. I had everything except coriander, but the recipe wiped out my supply of savory, thyme, paprika, and white pepper.

I got the grill hot and seared the meat for five minutes on each side on the bottom rack. Then I moved it to an aluminum foil boat on the top rack and added wood chips. They caught on fire instantly. Next time I’ll let the grill cool first. I turned the grill to low and 10 minutes later added chips again.

The picture above is a test cut/appetizer cut about 30 minutes later. After cutting both ends for appetizers and cutting the meat in half I turned one side of the grill off and left the tri-tip to slow cook for an hour. After that it was cooked through with some pink left in the center. It was good, and tender as long as it was cut thin. I actually think I overcooked it just a bit, out of fear of not cooking it enough.

We served the thin-sliced beef on baguette rolls with mayonnaise, dijon mustard, and sliced tomatoes, with sides of potato chips and homemade carrot salad, and with apple pie for desert. It was delicious.

P.S. - J.J.’s rub was delicious. It’s very spicy, though, so you may or may not like it. Little kids might not. I liked the flavor, but I’m also still looking for other rubs. Preferably some that are a bit simpler. You could probably take J.J.’s and throw out the spices with the least volume and have 90% of the flavor. Also, if you don’t have a food processor or grinder leave off the bay leaves - eating a chunk of bay leaf would not be fun.

Buy a Piece of Mothership BBQ

Friday, April 27th, 2007 | Food & Drink | Permalink | No Comments |

Jim’s looking for investors to finance his move to a new location. clickety

I have busted my ass getting this prototype where it is today. I have worked 70 to 80 hours a week for nearly a year. I am really really tired, but I am dedicated to this project. However, I need $50,000 for the move. I am willing to sell more equity in the company than that amount of investment would usually get. I have a business plan. I’ll show you the numbers. If you have a dottering old rich uncle who is loose with his checkbook, let me know.

Otherwise, I’ve got to pack it in.

If you’ve ever eaten at, read about, heard about or dreamed about Mothership BBQ, please link to this post.

Smokin’ Ham

Sunday, April 22nd, 2007 | Food & Drink | Permalink | 2 Comments |

I cut a cooked ham in two to double smoke on the grill. One side gets the Hickory Smoked Ham recipe, the other maple syrup and dijon mustard. I’ll let you know which one the family liked best.

I’m just getting started in smoking, and something I read suggested starting with cooked ham. Since it’s already cooked you don’t have to worry about getting the meat to a safe temperature. Smoking it just adds flavor and warms the meat to serving temperature.

UPDATE: The maple syrup and mustard ham won hands down. And talk about a recipe that’s easy to remember - one part dijon mustard to one part maple syrup.

I cut a crosshatch pattern on top of the hams to hold the sauce and develop a little texture. Meanwhile the insides of the hams stayed plump and juicy. I cooked them for about two hours with one side of the grill on low and the other side turned off completely, and the hams on the cool side on the top rack. I put a pan of water half on top of the burner and half off and then threw in wood chips periodically for smoke flavor. Good eats.

No Truth in Fast Food Advertising

Friday, April 20th, 2007 | Food & Drink | Permalink | 1 Comment |

The KFC Famous Bowl. As seen in KFC advertising:

The KFC Famous Bowl. In reality:

That’s from Fast Food Ads vs. Reality. The same author does fast food reviews, and offers this review of the KFC Famous Bowl:

My stomach sank. It appeared to have already been eaten at least once. It looked like a pipin’ hot bowl of vomit.

But, of course, I ate it anyway. And it was good, really good. The chicken was tender and tasty, not the kind with the hard breading that tears holes in your gums, or anything like that. The gravy was delicious, the corn buttery, and there was so much sodium and fat my heart is still cutting in and out – and it’s the arrhythmia of love.

If they could maybe dress it up a little, and get away from the insinuation of fresh barf, I think the public would embrace the Famous Bowl.

Hat tip to BoingBoing.