Friday, March 31, 2006

Friday's Feedbag Contents: From Bird to Ju Ju Fish

As part of the new format we are installing here, this will be a daily post displaying just what we are filling our feedbags with here at the home offices. Tonight, we started with a salad with red onion and ranch and a bowl of puffed Cheetos. Next we moved on to four crispy chicken strips, once again using the ranch dressing for dippings. Of course, we were quaffing Diet Coke over ice with everything. After the bird settled down, we topped it off with Ju Ju Fish and M & M peanut butter bars. Not pictured is the half gallon of caramel fudge Dreyer's ice cream that will be consumed immediately before slipping into the night fog.

Once Again - The Amazing Ju Ju Fish

These Albertson's knock-offs of Swedish Fish are hard to get. As soon as they re-stock them it seems they are gone the next day. Suggestion: buy three bags if possible. Priced fairly at 1.49 per bag.

Tuesday, March 21, 2006

Oregon's FAT PDX & F.A.T.A.S.S.
Cheerleader Squad

In Portland, Oregon USA there is an organization titled FAT (fat action troupe) that fights the discrimination and prejudice against people of larger girths. They were founded in 2003 and are composed of mostly women, but some men as well. In addition to defending 'fat rights' they have created a sub-group called The Fat Action Troupe AllStar Spirit Squad (f.a.t.a.s.s.) that dresses in full chearleader gear and performs some very enthustiac shows.

You have to see their site for more info: FAT PDX - F.A.T.A.S.S Homepage

Monday, March 20, 2006

Sunday Night Chili Cheese Bacon Double Cheeseburger

After a long weekend of NCAA Basketball Tournament games, one of our readers enjoyed the above burger and says: "This is a burger that I whipped up after a day of watching (and losing money) NCAA basketball. not much to it, some ground beef made into patty's. some bacon, onions and a can of your favorite chilli. I had sliced cheese for the burgers and grated cheese for the top. good stuff!!"

The Fat Pride Times is proud to present this well done meal.

Saturday, March 18, 2006

White Chocolate Reeses
& Hershey's Syrup
Ice Cream Sundae

The staff pulled a late shift last night here at The Fat Pride Times Test Kitchen doing research upon a variety of lobster that is covered in hair. Finding good information was not easy but a related post will sonn be up. After we broke for the night, we made a tray of ice cream sundaes. These were not the basic model as the pictures show they were sporting White Chocolate Reese's Cups and Hershey's Syrup. We stand behind this sundae as one that is hard to beat in content and enjoyment. Think you can do better, thats fine, send me your jpg and we will let the public readership decide. Better bring something wicked to the table if you try, cause this one is top-tier.

Monday, March 13, 2006

Mickey's Big Mouth Beer Cap
Puzzle Contest Is On

One of our readers shared a cap from a Mickey's Big Mouth beer bottle that has, as they all do, one of those image to words puzzle. The three pictures can be ascribed to match a phrase or string of words. The staff here has no clue on this one. First reader to post a comment with the correct answer will win a huge page of Arby's coupons.

Sunday, March 12, 2006

Reader Recommends:
LaSpada's Original Hoagies

One of our readers has found a sandwich shop so damn good, he was inspired to share the above photo of his meal with us. This place carves its meat as ordered per sandwich - the one above was so stuffed with fixins the preparer had to use an extra slice of turky to hold it all together. There are three locations, all in Florida. Their website is:

LaSpada's Original Hoagies

Saturday, March 11, 2006

Best Spaghetti Recipe
On This Planet? Perhaps

One of our loyal readers has sent us what may very well be the best spaghetti recipe on this planet, here it is in total: OK, I make some of the best spaghetti on the planet from scratch,
and it doesn't even take long. INGREDIENTS: Two or three pounds of hamburger (or if you'd rather, crumbled Italian Sausage, my favorite)
One nice-sized wedge of Romano cheese (NOT Parmesan)
One large or two small yellow onions, chopped
One green or red pepper (your choice), chopped
Two big cans of tomato puree
One big can of diced tomatoes (or whole tomatoes which you then cut up)
about 3/4 cup sugar
Palmful of salt (not the entire palm, but the center of it, and not too high, about two tablespoons I guess)
three or four nice-sized garlic cloves
Basil - Thyme - Rosemary - Oregano
DIRECTIONS: OK, brown your hamburger or sausage. If you don't know how to do that, kill yourself. When the hamburger or sausage is half cooked, drain grease (but not ALL of it), then put in garlic, onions, and pepper and saute for a bit. Sprinkle all seasonings on top of cooking hamburger, that is the basil, oregano, thyme, and rosemary (note: not too much oregano, contrary to popular belief, just a pinch or so - lots of basil (this will be your main seasoning, it smells a bit like tea) - modest amounts of thyme, and a bit less of rosemary, although add all seasonings to your taste)

Add all tomato stuff, puree and diced. If not enough sauce, add an additional can of diced tomatoes. Ontop of the sauce, sprinkle more of all four seasonings, making sure not to add too much oregano (if you do this, it will ruin the flavor of your sauce - you can afford to add a bit too much of the other three). One way to tell how much to add, is you want to add each spice individually liberally covering the top of the sauce (peppered covered, I mean, not solid). Mix that spice into the sauce, then add the next one the same way. Do this for everything BUT the Oregano and Rosemary. Just a pinch of Oregano, and about three pinches of Rosemary.

Cook sauce for a bit, about ten minutes or so. You want to see pieces of all the seasonings in all parts of the sauce, some in every spoonful. Add salt and sugar. If you have some garlic powder, you can throw a bit in, but not too much. It just depends on how the sauce tastes.

After the sauce is bubbling and has been cooking awhile, grate half of the wedge of Romano cheese and add it to the sauce slowly. You want to avoid a big glop of cheese sitting in the middle. Stir in cheese well.

Cook for a bit, about another half hour or longer, depending on how long you would like to simmer it. It can be simmered quite a while, but check to make sure you don't burn your sauce at the bottom.

VERY IMPORTANT: Taste your sauce in all processes. Your taste will tell you what to do. This is probably the most important skill a cook can aquire. This sauce will taste excellent right away, but will be even better the next day when all the spices fuse with it. Hope you like it. Roary Albuquerque, NM

Thursday, March 09, 2006

It Was A Hiatus - Not A Bender

I personally have been on a food-eating hiatus, so the offices have been locked down since I started - sorry for the lack of posts. However, a Hiatus is different than a bender. A hiautus lasts about 3-4 days, a bender can be as long as 14 days. Above are some of my foodstuffs I consumed lately. More posts coming soon - an international post has come in via email as well!

Wednesday, March 01, 2006

The One True Bagel - Tasty Bagel Works
Claremont, California

Pictured above is what the Fat Pride Times considers to be the perfect bagel. This jalapeno and cheese bagel came from Tasty Bagel Works in Claremont, California. This place makes them them just perfect. Lightly crunchy on the outside and chewy on the inside. Why people make bagels any other way is not rational. No one on the staff here has found a bagel maker to match Tasty Bagel Works - they stand alone.