[star]The American Mind[star]

August 21, 2006

Hitler-Themed Restaurant Opens in India

In India we have an example of marketing run amok:

A new restaurant in India's financial hub, named after Adolf Hitler and promoted with posters showing the German leader and Nazi swastikas, has infuriated the country's small Jewish community.

'Hitler's Cross', which opened last week, serves up a wide range of continental fare and a big helping of controversy, thanks to a name the owners say they chose to stand out among hundreds of Mumbai eateries.

"We wanted to be different. This is one name that will stay in people's minds," owner Punit Shablok told Reuters.

"We are not promoting Hitler. But we want to tell people we are different in the way he was different."

What's worse is the owners want to turn into a chain across Mumbai.

There's the temptation to really go downhill by guessing the name of some of the dishes. Must. Not. Do. It.

"It's Like if 'The Producers' Opened an Eatery"

UPDATE: Laurence Simon has a "blast" with this story. [via The Jawa Report]

Posted by Sean Hackbarth in Food at 06:30 PM | Comments (0) | TrackBack

July 03, 2006

Deep Fried Bacon Quarter Pounder

Make yourself a deep fried bacon double quarter pounder, eat it, then call 911 in preparation for the heart attack.

Kids (and most adults), don't try this at home. Save it for state fairs where every food is supposed to be deep fried.

[via Slashfood]

UPDATE: The Headless Blogger offers up something better/worse: the Luther Burger.

Posted by Sean Hackbarth in Food at 07:31 PM | Comments (3) | TrackBack

June 05, 2006

To Boil or Not to Boil?

Summer is here, even in Wisconsin. That means grilling. A semi-controversial question in these parts is whether you should boil your bratwurst before grilling. Me, if I have time and some beer sitting around (not good stuff, that's for drinking while I'm grilling) I'll boil the sausages with some onions and garlic. But there are time I'll just grill the brats making sure the flame isn't too hot and turning the brats often.

Next brat question: how do you top them? I'm not a big enough mustard fan to only go with that. My favorite is a little ketchup and some saurkraut.

"On Your Mark, Get Set, Grill!"

UPDATE: A la Emeril Lagasse I'm kicking it up a notch. What's your brat of choice? Kewaskum makes some good ones. Johnsonville is always solid.

(Blame Brian Fraley who gave us all the "proper" way of grilling them.)

Posted by Sean Hackbarth in Food at 03:01 PM | Comments (13) | TrackBack

April 05, 2006

Gin and Fast Food

The combo works. A gin gimlet makes downing an Arby's ham and cheese more pleasurable. I'm blaming Little Miss Attila for this.

Posted by Sean Hackbarth in Food at 11:38 PM | Comments (1)

April 01, 2006

Mmmm New Leinies

My eyes will be on the look out for Leinenkugels Sunset Wheat.

"Sunset Wheat Rises for Leinenkugel's" [via Jib]

Posted by Sean Hackbarth in Food at 12:40 AM | Comments (1)

March 24, 2006


With its funky Asian flavors and crunchy vegetables surrounded by a crispy skin make for good eating. Just don't do it while in front of your keyboard. After every bite you need a pile of napkins to wipe the grease off your fingers, and you have to make sure no morsels fall into the cracks between keys. Picking out Napa cabbage doesn't sound like fun.

Posted by Sean Hackbarth in Food at 03:53 PM | Comments (0)

March 11, 2006

Antioxidants in Red Wine.

See? See?

Unfortunately, my husband is a teetotaler. So I serve grape juice at dinner, figuring that will give us the equivalent antioxidants. Then I drink a bunch of gin afterward, just to be safe.

Posted by Attila Girl in Food at 01:39 AM | Comments (4)

March 08, 2006

Dear Lean Cuisine,

How do you rationalize creating a line of "Comfort Classics"? I mean, if these dishes are truly "comfort food," how lean can they be?

If you really want to be honest, you'll call these classics Not-So-Lean Cuisine. For crying out loud: you're marketing breaded fish, roast turkey with gravy, and meatloaf under this label. Does that sound like diet food to you?

Pull it together, here. If it's good for you, it isn't comfort food. If it's comfort food, it isn't "Lean Cuisine."

Thank you.

Posted by Attila Girl in Food at 06:09 PM | Comments (2)

February 28, 2006

Porn Star's Wine is Good...Really

Natalie Oliveros, AKA porn star Savanna Samson, made a wine so good it impressed wine critic Robert M. Parker.

"It's a very fine wine ó awfully good," Mr. Parker said by telephone. "It was really opulent and luscious and it had a personality."

I don't think Savanna serviced Parker to get that review.

I'd make another joke, but I'll leave that to someone much more more qualified.

Savanna is also an author as well as a winemaker. If she wrote the book that is.

Posted by Sean Hackbarth in Food at 09:50 AM | Comments (11)

February 27, 2006

Late Night Munchies

My late night hunger pangs kicked in. It's time for a tuna fish sandwich. My standard recipe is tuna fish and Miracle Whip. I raided the pantry and fridge tonight. The sweet pickle relish has an unnatural green color (probably irradiated with gamma rays), but it's sweet and crunchy, the reason it's in there. The cayanne and Tobasco give it a nice kick. What this sandwich needs is white bread. The wheat bread I'm using doesn't have the unhealthy, soft comfort food goodness that would make it perfect. It can't be too bad. I've swallowed two sandwiches before I finished this post.

Posted by Sean Hackbarth in Food at 01:28 AM | Comments (1)

January 06, 2006

Texas Wine Gets Distinction

Who knew they grew wine grapes in Texas? Then again who knew you could do the same in frigid Wisconsin?

"Area Wineries, Earn Area Distinction" [via Slashfood]

Posted by Sean Hackbarth in Food at 10:11 PM | Comments (0)