A new music video from Rhett & Link offers a unique solution to all that ails ya: just rub some bacon on it.

Check out the video here:

What do you think? Is bacon a cure all?

Something called The Great GoogaMooga Festivaltook place in Brooklyn over the weekend, and it seems that the best part of it were these fake menus distributed on site. Blog Fucked in Park Slop first posted about it, and now the menus have become a “thing” or whatever the kids are calling it these days.

Gawker has since confirmed that the menus are the work of comedians Dan Klein, Arthur Meyer and Kelly Hudson, from the Upright Citizens Brigade. Check out the Fuds Fake Menus:

What do you think?

A team at MIT’s Varanasi Research Group have developed a surface coating that non-fluid ketchup from its glass (making pouring a breeze). The coating is called LiquiGlide, and it came in second in MIT’s $100K Entrepreneurship Challenge.

Check it out:

What do you think?

There are few things in life as comforting as ice cream. The problem is it may sometimes be too comforting (meaning, it’s so goddamn good it’s easy to eat your way to a fat ass). It seems the fine folks at Ben & Jerry’s had worked on a way to help people avoid temptation: the pint combination lock.

The company was going to sell these in 2002, but for whatever reason, never did. Here’s the press release they put out at that time:

Burlington, VT – Worried the dessert desperados have their eyes on your favorite ice cream flavor? Hate to leave home for fear of cold-hearted pint-nappers? Tired of vain attempts to conceal your favorite passion behind the frozen peas? Ben & Jerry’s wants YOU to breathe easier!

Check out the buzz about the new Euphori-Lock on Ben & Jerry’s website, www.benjerry.com. Or better yet, pick one up at your local Scoop Shop to help protect your take-home delights!

What do you think?

With the weather warming up, why not start preparing your summer menu?

The Strawberry Ricotta Tart is a delicious dessert that is fresh, summery and, best of all, quick to make.

Check out our recipe for Strawberry Ricotta Tart:

Strawberry Ricotta Tart Ingredients (serves 4):

• 360g of ricotta cheese
• 200g of cereal biscuits
• 120g of butter
• 120g of sugar
• 120g of strawberry jam
• 70g of flour
• 50g of fresh cream
• 4 eggs
• Fresh strawberries
• Whipped cream

Strawberry Ricotta Tart Directions:

1. In a large bowl, add softened butter and crumbled cookies.
2. Mix well and pour the mixture into a detachable cake tin.
3. Heat the strawberry jam and distribute it on the base of the tin.
4. Mix the cottage cheese, flour and egg yolks in a mixer. Add the whipped cream and egg whites, incorporating everything very gently.
5. Pour the batter into the cake tin and bake at 160 degrees for about 45 minutes.
6. Let the pie cool.
7. Serve, garnished with powdered sugar, sliced strawberries and whipped cream.

National Geographic has put out this pretty surprising infographic on the dwindling of the variety of foods and seeds in the US.

Here’s what they had to say:

“As we’ve come to depend on a handful of commercial varieties of fruits and vegetables, thousands of heirloom varieties have disappeared. It’s hard to know exactly how many have been lost over the past century, but a study conducted in 1983 by the Rural Advancement Foundation International gave a clue to the scope of the problem. It compared USDA listings of seed varieties sold by commercial U.S. seed houses in 1903 with those in the U.S. National Seed Storage Laboratory in 1983. The survey, which included 66 crops, found that about 93 percent of the varieties had gone extinct. More up-to-date studies are needed.”

What do you think?

Brazilian ad agency Y&R has come up with a gag product: junk food patches. Similar to the patch you’d wear to wean yourself off cigarettes, this would emit a scent and help you break the habit of stuffing your face with crap. Here’s what they had to say about it:

“The idea was to propose a gag so people could control their eating vices through a pack of patches that release the scent of the main diet-wrecking foods.”

Check it out for yourself:

There has been evidence in the past to suggest that fast food is as addictive as heroine(!), so, the question is, how long before something like this becomes a reality?

What do you think?

This undercover video footage reveals some shocking animal cruelty and conditions at a pig breeding facility (Wyoming Premium Farms) owned by a supplier for Tyson Foods. I have to warn you, this is really difficult to watch.

I think most of us know there are a lot of bad things involved with factory farming on that scale, but the level of maliciousness and intentional cruelty in that video is just astounding. How can people be so evil?

What are your thoughts about this?

If you’re depressed about the end of El Bulli (or at least depressed about the thought of never having experienced it), you can take solace in the fact that now there is a site that claims to help you become your own molecular gastronomist.

MOLÉCULE-R Flavors Inc is a Montreal-based company that aims to “make a wide range of products and applications taken from molecular gastronomy
accessible to amateur and professional cooks.”

Here is a promotional video from MOLÉCULE-R Flavors:

In the coming days I’m going to try to contact the company, either for an interview or to try their products. Stay tuned.

Taking a cue from anti-tobacco ads and legislation, an anti-soda ad from New York City shows a man eating packets of sugar. It’s an effective way to show the sugar content of these soft drinks, so much so, the Centers for Disease Control and Prevention is picking it up for national distribution.

Check out NYC’s anti-soda ad:

What do you think?