Carmel Apples are a great summertime treat, unless they’re a week old and stuck to the ground. This great shot comes from the Flickr feed of dno1967b. Best leave this one alone, even though it’s free.
When you’re having a BBQ, don’t forget to whip up a couple options for the vegetarians. Cseeman did, but as you can see from this Flickr photo, things didn’t go as planned.
Hey, we make no secret of our love for Mission Chinese Food. But this dish, their Kung Pao Pastrami, for us mere mortals at least, is just too damn hot. Don’t get us wrong, there’s plenty of flavor there, but when your nose starts burning as soon as the plate hits the table, you know you’re in for some trouble. Actually eating the food turned our sweat glands to max flow, and by the end of the meal we all quietly slunk away to shower off. Essentially, with this one, Chef Danny Bowien blew the Scoville Scale up.
In case you ever wondered exactly where your ground pork came from. (Obviously, it comes from a ground pork pig.) This particular madness, as captured on Teresia‘s flickr feed, apparently appeared at an Albertson’s in Wenatchee, WA. Personally, we’d opt for a butcher with less sculptural inclinations.
The folks over at Tailgatingideas.com use this image to explain why it’s better to cook up your ballpark food while tailgating than it is to trust the concession stands. The juicy details as to how this particular hot dog developed such a bad case of fur go unreported. Either way, it’s kind of shocking, because we’d always assumed that the chemical make-up of a proper hot dog made them resistant to mold, bacteria, digestion, et cetera.
This dude, captured for posterity by bella4u22 on Photobucket, is working so hard to cram this chicken bone down his throat that it appears he’s burst a blood vessel in his eye. This may be a case of operator error rather than flawed food, but we’re still labeling it a failure of epic proportions. Anyone know the heimlich?