Tulsa Food Talk

Food for Thought – Tulsa, Oklahoma

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  • Debra Laizure 11:58 am on November 8, 2011 Permalink | Reply  

    Win FREE Tickets to Tonight’s CAKE BOSS Performance! 

    Win a Chance to See TLC’s, Cake Boss…TONIGHT!

    -

    Curtis Restaurant Supply has 2 extra tickets for tonight’s performance for the CAKE BOSS.

    Buddy Valastro, star of TLC’s show, “Cake Boss” and “The Next Great Baker” will bring a live, interactive cooking show to the Tulsa Performing Arts Center on November 8th.

    The family friendly show will include live demonstrations of the techniques Valastro uses on his show and in his bakery “Carlo’s Bake Shop” in Hoboken, N.J. Along with elaborate cakes, the show will feature Valastro sharing stories from behind the scenes of his TV show and Italian family.  He will also answer audience questions and invite audience members on stage.

    HOW TO WIN

    Post a message below or to Curtis Restaurant Supply’s Facebook page (Click here).

    We will use a random number generator to pick the winner by 3:00PM.

    YOU MUST PICK UP THE TICKETS AT CURTIS RESTAURANT SUPPLY (1 block east of 40th and Sheridan) NO LATER THAN 5:00PM TODAY!

    An Evening with Buddy Valastro

    November 8th, 2011 – 7:30PM

    Tulsa Performing Arts Center
    Chapman Music Hall
    110 E 2nd St
    Tulsa, OK 74103
    http://www.tulsapac.org
     
    • Debra Laizure 3:07 pm on November 8, 2011 Permalink | Reply

      CONGRATULATIONS to Kelcie Scott-Moton. Via random number generator, she has won the Cake Boss tickets for tonight’s performance. Thank you to the Tulsa Food Blog for helping us get the word out.

      Curtis Restaurant Supply

  • Debra Laizure 11:46 am on October 25, 2011 Permalink | Reply  

    Jazz Up Your Boring Cupcakes 

    Want to jazz up your boring cupcakes?  I found these cute paper liners at Wal-mart for $3 / 24pk.  There are a myriad of choices ranging from wedding designs, flowers, and of course, birthday wishes.

    Though beautiful, I had to share some tips for using these interesting liners.

    #1 – The liners are big so stagger your cupcakes in the muffin pan

    #2 – Only use 3 tablespoons of batter. This was a hard one for me but you have to restrain yourself. Over filling doesn’t make the prettiest cupcake

    #3 – Hold the liner in your hand while filling. It’s a whole lot easier and less messy

    #4 – The liner “petals” made it really hard to ice. If you have one, use a piping bag. If not, do what I did and take a Ziploc bag and cut the tip off. Then you can pipe the icing with control. Smooth the icing, if you wish.

    So, the next time you make cupcakes, add a fancy liner. You’ll impress your friends and family.

    Have fun!

    Debra

     

     
    • Brian S. 3:03 pm on October 28, 2011 Permalink | Reply

      You can also jazz them up with gold paint!! This edible paint can also be used on your steak or duck or whatever, and comes in silver and red too. Not available in the U.S. because of the FDA.
      http://www.the-deli-garage.com/ESSLACK_detail_16.html

      • Debra Laizure 9:33 pm on October 28, 2011 Permalink | Reply

        I heard about this on the radio today! KFAQ, I think? They were talking about the silver apples and gold turkey. I didn’t believe it until I clicked your link. Thanks, Brian!

  • Debra Laizure 8:54 am on September 18, 2011 Permalink | Reply  

    $25 RibCrib Gift Certificate Giveaway! TODAY Only! 

    You ready to get sauced?

    Today is the final day of the 2011 Rock ’n Rib Festival.

    Come out to hear the Spectrum band at 11:30am, eat some smokey BBQ, and then stop by the Curtis Culinary Stage to see Remmi, the culinary kid make an easy and delicious salsa. She’ll be giving away some great prizes.

    – CONTEST –

    Simply like Curtis Restaurant Supply’s Facebook page, or if you are already a fan, tell us what condiment other than the traditional BBQ sauce that you use for your smoked meat. Is it salsa? Mustard? Please don’t say ranch dressing :)

    The winner will receive a $25 RibCrib Gift Certificate!

     

     
    • Brian S. 11:47 am on September 19, 2011 Permalink | Reply

      Oh I missed it. Nobody said if you could eat ribs there. I mean, cooking classes and bands are great, but I wanted to EAT.

      • Debra Laizure 11:11 am on October 4, 2011 Permalink | Reply

        Brian – I think they are going to add a rib eating contest next year. Maybe some other “eating” events. Any ideas I can pass along?

    • Kelly 11:50 am on September 19, 2011 Permalink | Reply

      How do we find out the winner of the gift certificate?

      • Debra Laizure 11:10 am on October 4, 2011 Permalink | Reply

        Sorry, just saw this post. Kelly Rice won the $25 RibCrib Gift Certificate. Are you the same Kelly?

  • Debra Laizure 8:36 am on September 18, 2011 Permalink | Reply  

    Today at 12:30pm! KidsQ Cooking Demonstration with Remmi, The Culinary Kid. 

    Today at 12:30PM! KidsQ demo with Remmi Smith, the culinary kid

     

    Today at Rock n Rib BBQ Festival

    Come to the Curtis Culinary Stage today the Rock n Rib BBQ Festival at 12:30pm to see Remmi Smith, “The Culinary Kid” do a KidsQ demonstration on how to make an easy and delicious salsa.

    There will be a couple drawings during the event, too!

    Location:
    Outside the BOK Center, Third Street and Frisco Avenue, Downtown Tulsa
    BOK Center Address: 200 S. Denver, Tulsa, OK 74103

    Admission:
    Free Admission all days and hours of the festival

     

     

     
  • Debra Laizure 1:05 pm on September 17, 2011 Permalink | Reply  

    Rock n Rib BBQ Festival Continues Today with More Pitmaster Cooking Demonstrations 

    The fun continues at the Rock n Rib Festival with music, BBQ, and competition cooking secrets from three pitmasters and a cocktail demo from award-winning bartender, Stuart Stewart from Cosmo Cafe.

    Saturday – Curtis Culinary Stage Schedule

    5:30pm – BBQ 101: – Texas-Style BBQ and Grilling Tips- Pitmaster Enrique Vega of Cowboys BBQ Company
    6:30pm – Competition Secrets: How to make award winning brisket – Pitmaster Brandon Manly of RibCrib
    7:30pm – Cool the Heat: How to Make a Limonana cocktail – Bartender Stuart Stewart of Cosmo Cafe
    8:30pm – Competition Secrets: Pitmaster Dan Johnson, Johnson BBQ, Chesapeake, VA

    .

    Check out last night’s photos below. And make sure to stop by the Curtis Culinary Stage tonight!

     
  • Debra Laizure 11:29 am on September 16, 2011 Permalink | Reply  

    Pitmaster Secrets Unveiled at the Rock n Rib BBQ Festival 

    Pitmaster Pat Nelson of Big Boned BBQ Company

    Last night at the Rock n Rib BBQ Festival, three award winning pitmasters unveiled some of their best BBQ secrets at the Curtis Culinary Stage.

    Rain or Shine!

    Tonight, enjoy local celebrity chefs as they show you how to create inventive sides and culinary specialties such as BBQ pizza, salmon, and a delicious beef brisket parfait.

    Plus, pitmaster Brandon Manly from RibCrib will on stage to share his secrets for making award winning ribs. He’s promised us some insider secrets, so don’t miss it!

    – CONTEST–

    Win a meat injector from Curtis Restaurant Supply, BBQ sauce, and Rock n Rib event t-shirt. Check out http://www.tulsafood.com or Tulsa Food Facebook page for details.

    Friday Demo Schedule

    5:30pm – Tasty Sides: Local celebrity chef demo – Chef Zane Kelley of Main Street Tavern
    6:30pm – Competition Secrets: How to make award winning ribs – Pitmaster Brandon Manly of RibCrib
    7:30pm – Gourmet Grilling: Peach-Chipotle Barbecued Salmon & Beef Brisket “Parfait”- Chef Devin Levine of BOK Center
    8:30pm – Grilled Pizza: Local celebrity chef demo – Chef Cody Stell of In The Raw

    The Rock n Rib BBQ Festival is FREE and continues through Sunday.

    For a complete list of chef demos, live music, and other fun festival information, visit http://www.GetSaucedTulsa.com.

     

     
  • Debra Laizure 7:04 pm on September 13, 2011 Permalink | Reply
    Tags: , , Bobby Q, BOK, , , , , , , , Restaurant Supplies   

    Pitmasters and Local Celebrity Chefs Hit the Stage at the Rock n Rib BBQ Festival! 

    GET SAUCED TULSA!

    Ever wanted to know the perfect way to flame kiss your ribs? Secrets to creating the perfect rub? Fun BBQ ideas for kids?  Look no further.

    Curtis Restaurant Supply is sponsoring the Culinary Stage at the Rock ‘n Rib Festival, September 15-18th, in downtown Tulsa at the BOK Center. The intimate covered stage will be located near the intersection of Third & Denver and will feature live demonstrations from national award-winning pitmasters, local celebrity chefs, and real BBQ connoisseurs.

    Win Prizes!

    Stayed tuned to Tulsa Food Talk for a chance to win some cool kitchen goodies, BBQ gift certificates, and cool prizes. Keep your eye on Curtis’ Facebook page, Tulsa Food Talk, or Tulsa Food website this week for information.

    About Curtis Restaurant Supply

    Cook like a restaurant chef! Curtis Restaurant Supply is always OPEN TO THE PUBLIC.  Stop by the Tulsa showroom, just 1 block east of 40th & Sheridan (Directions) to save money on restaurant quality kitchen supplies.

    CURTIS CULINARY STAGE SCHEDULE

    Thursday, September 15, 11:00AM-12:00AM
    6:30pm – BBQ 101: How to choose the Right Meat – Pitmaster Pat Nelson of Big Boned BBQ Company
    7:30pm – BBQ 101: Preparing Award-winning Pulled Pork – Pitmistress Donna Rice of Desperado’s BBQ
    8:30pm – BBQ 101: How to Properly Use and Apply Dry Rub Like a Pro – Pitmaster Jon Bigalk of Willingham’s BBQ

    Friday, September 16, 11:00AM-12:00AM
    5:30pm – Tasty Sides: Local celebrity chef demo – Chef Tack of Main Street Tavern
    6:30pm – Competition Secrets: How to make award winning ribs – Pitmaster Brandon Manly of RibCrib
    7:30pm – Gourmet Grilling: Peach-Chipotle Barbecued Salmon & Beef Brisket “Parfait”- Chef Devin Levine of BOK Center
    8:30pm – Grilled Pizza: Local celebrity chef demo – Chef Cody Stell of In The Raw

    Saturday, September 17, 11:00AM-12:00AM
    5:30pm – BBQ 101: – Texas-Style BBQ and Grilling Tips- Pitmaster Enrique Vega of Cowboys BBQ Company
    6:30pm – Competition Secrets: How to make award winning brisket – Pitmaster Brandon Manly of RibCrib
    7:30pm – Cool the Heat: How to Make a Limonana cocktail – Bartender Stuart Stewart of Cosmo Cafe
    8:30pm – Asian Fusion BBQ: Local celebrity chef demonstration – TBD

    Sunday, September 18, 11:00AM-3:00PM
    12:30PM – KidsQ: Cooking with Remmi, the culinary kid – Chef Remmi Smith

     
    • Brian S. 11:10 am on September 14, 2011 Permalink | Reply

      They also have music until way past 11 PM, including such bands as Red Dirt Rangers, Mike McClure, Midlife Crisis and King Cobra.

    • Dick Nack 12:40 am on May 15, 2012 Permalink | Reply

      I adore your blog and all the belongings you are performing together with self-sufficiency

  • Debra Laizure 1:33 pm on September 7, 2011 Permalink | Reply  

    Artistic and Delicious Crab Appetizer at Waterfront Grill 

    Waterfront Grill's Crab Appetizer

    The crab / mango / avocado stack at Waterfront Grill is beautiful as well as delicious. I went there last night with some girlfriends and we ordered this to share before dinner.

    Our server suggested ordering a basket of tortilla chips and use the “stack” as a dip. What a great suggestion. We ordered the chips and it made the perfect nibble to share before dinner.

    The fun part was trying to cut the stack. As soon as you try, it collapses like a deck of cards. (It doesn’t take much to entertain us)

    The weather was perfect out on the patio, so we enjoyed some lively libations, including a pomegranate martini, raspberry/blueberry mojito and jalapeno margarita.

    Definitely a fun girl’s night out!

     

     

     
    • Brian S. 3:19 pm on September 7, 2011 Permalink | Reply

      So pretty… would it make a light meal for one person? It’s sold as an appetizer.

      • Debra Laizure 7:35 pm on September 7, 2011 Permalink | Reply

        Brian – it is actually pretty large and would make a great entree. It was fresh and delicious.

    • Ryan Myers 3:33 pm on September 7, 2011 Permalink | Reply

      That’s my favorite dish on their limited menu. My wife and I love to sit outside, have the chips and onion straw appetizer and then I’ll get the stack as I entree. Paired with the cucumber martini it is hard to beat.

  • Debra Laizure 4:05 pm on August 26, 2011 Permalink | Reply  

    School Kick-off Event at Yolotti South 

    My new favorite indulgence is stepping up the fun on Saturday night.

    Stop by Yolotti Frozen Yogurt tomorrow night between 6pm – 8pm for their School Kick-off Event. They will have delicious frozen yogurt as well as free prizes (iTunes cards, Yolotti prizes) and live music by Corey White Music.

    Yolotti Yogurt @King’s Landing
    9918 Riverside Parkway, Jenks
    http://www.yolottiyogurt.com

     

     
  • Debra Laizure 3:55 pm on August 21, 2011 Permalink | Reply  

    Liar, Liar, Pants on Fire! 

    This is so wrong. I’m not a fan of fake cheese. Sorry, I can’t handle Cheez Whiz, Velveeta, American processed cheese food slices or that orange goo they put on nachos at the high school football game.

    So, imagine my shock when I pulled out a slice of Big Eye Swiss when making a sandwich today. Big Eye Swiss? More like Big FAKE Swiss!

    So tell me…have you ever been “Food-Lied” to?

     

     
  • Debra Laizure 4:45 pm on August 18, 2011 Permalink | Reply  

    Thai me down and treat me cheap 

    My Thai Kitchen

    I love Thai food. My friend talked me out of going to my favorite restaurant and took me to My Thai Kitchen. It is a quaint little restaurant in a strip shopping center at 30th and Harvard. We immediately got a table at 11:30am but it was standing room only at noon.

    I had the red curry with shrimp. It was all very fresh and the curry was delightful. We had three people in our party. With tea and a couple seafood dishes, the bill only came to $29.25 before tax. Just perfect for lunch.

    The service was wonderful.

    My Thai Kitchen
    3023 South Harvard Avenue
    Tulsa, OK 74114-6139
    (918) 794-7093

     
  • Debra Laizure 2:55 pm on July 29, 2011 Permalink | Reply  

    Eating a Bubba Bucket is not Ladylike, but it IS delicious! 

    The Bubba Bucket w/Crab at Crabtown, OKC

    OK, ladies. I’m giving you this information with a grain of salt…or Old Bay seasoning.

    I was in Oklahoma City this week on business and we all decided to go to Crabtown, located in the Bricktown area by the baseball field. When you walk in, it feels like you are walking into a dark, New Orleans eatery. It’s casual and cool, and has a huge bar and lots of kitschy decor.

    The menu has a large variety of choices (click here). I’m not a huge fan of Cajun food, so I was looking at the pasta and salad…you know, nice “lady food.” But I kept coming back to the Bubba Bucket. It was like a magnet drawing me in saying, “It’s, OK. Eat me…you know you want to.”  I succumbed to the little voice and ordered it with the premise that I would share the included pork chop with my male dining companions, because it was simply too much food.

    First was the Caesar salad. It was spiked with Cajun seasoning which was quite unexpected, but very tasty. Next came the BUCKET. I tried the red beans and rice and they were amazing. Seriously, the next time I go there, I will be ordering a giant bowl of this creamy, spicy, satisfying concoction.

    Next, were the Buffalo hot wings. I admit I have never eaten a hot wing in my life. It’s boy food. But I tried one and it was very good. Very meaty and not greasy at all. It was spicy, but not Man v. Food spicy. Then I noticed the pork chop that I promised to give to my dining companions. It was NOT a pork chop at all, it was a pork shank. [Side note: I live in Bixby, home of Jake's Place BBQ, home of the famous pig wing, aka BBQ pork shank]. I love BBQ pig wings, umm, pork shanks, so I ate it hoping my dining companions were too busy talking to notice it was gone. No such luck, they noticed. Luckily, they were pacified with the remaining hot wings.

    The crab legs were last. Salty and sweet, they were delicious. The one thing I did not like was the lame crab tool I was given to open the shells. It was a weird poking tool, not a cracking tool, so I had to use my hands. Please, don’t tell my mother…

    My dining companions had similar fare. The Jambalaya got rave reviews, as well as the fresh fish and pasta. My friend had my “other” choice, the crab cakes, which were greasy and not so great, so I was thankful I went the Bubba way.  As the dinner wrapped up, I excused myself to the bathroom to wash my hands (and forearms) and to send myself back to womanhood with a fresh coat of lipstick.

    The service was good, and I definitely recommend it the next time you are in Oklahoma City.

     
    Crabtown
    303 E. Sheridan
    Oklahoma City, OK 73104
    In historic Bricktown, across from Hampton Inn and the Ballpark on Sheridan
    Website: http://www.funfresh.com/pearls-crabtown
    (405) 232-7227                                                                                   
     
     
    • Brian S. 3:15 pm on July 29, 2011 Permalink | Reply

      Thank you. I enjoyed reading this and next time people ask for a recommendation for Oklahoma City I’ll tell them to get this Bubba bucket.

  • Debra Laizure 11:04 am on July 29, 2011 Permalink | Reply
    Tags: Commercial cooking equipment, Curtis Equipment, , , Tulsa kitchen supplies   

    A Look Inside the Oscar Mayer Weinermobile 

    Interesting article by Meathead, the “Rib Guy”. For more Meathead articles, and BBQ tips and tricks, check him out on Twitter: http://www.twitter.com/ribguy or http://www.amazingribs.com

    Enjoy!

    Debra Laizure
    Curtis Restaurant Supply
    Sponsor of the Rock ‘n Rib Festival, Sept 15th – 18th at the BOK Center

    2011-07-27-wienermobile15.jpg

    This month Oscar Mayer is celebrating 75 years of the Wienermobile. The first Wienermobile was the brainchild of Oscar’s nephew Karl Mayer, and on July 18, 1936, the 13 foot hot dog built by GM started cruising the streets of Chicago and the Midwest. Today’s marketing experts consider it one of the most successful marketing gimmicks in history.

    When Noelle Overly emailed and invited me to ride “shotbun” in the Oscar Mayer Wienermobile in Chicago’s 2009 St. Patrick’s Day Parade I was sure it was a prank. I demanded her phone number to make sure she was official. As soon as it was clear she wasn’t punking me, I immediately swabbed myself in mustard and emailed all my friends to make them jealous. I filled the letter with all my worst puns: “You know I’m going to relish this!” “Come to the parade and ketchup with me!” I gloated.

    Today there are six copies of the 2004 model cruising the nation bringing delight to children and hot dog lovers like this Meathead. The fiberglass 27′ hot dog rests on a toasted bun wrapped around a Chevy W4 Series chassis powered by a 300 Vortec 5700 V8 engine with a 4 speed tranny and anti-lock brakes. It is equipped with a bitchin’ sound system and wireless microphone and external speakers. There’s a hot dog shaped instrument panel with voice activated GPS, an exterior rear view camera, a “bun roof”, gull wing door with retractable steps, and a horn that toots the Oscar Mayer Wiener Jingle.

    The interior is plush, carpeted, with comfy mustard and ketchup colored captain’s chairs for six, and a blue-sky ceiling dappled with clouds. Surprisingly, there is no fridge or grill on board. In 2008 the company also launched a mini Wienermobile that are only 15′ long built on a Mini Cooper chassis.

    2011-07-27-wienermobile006.jpgAs we waited for our turn to roll out, the iconic vehicle was surrounded by laughing kids and parents posing in front of the giant orange sandwich. Even the Miller Light girls checked us out and posed with the public (right).

    The large Wienermobiles are staffed by two “hotdoggers” hired right out of college for the world’s best first job, motoring across the country collecting waves and smiles. Driving on this bright clear sunshiney 40-something Saturday, March 14, 2009, was 22 year old Molly Fergus of nearby Des Plaines, IL, a recent journalism graduate of the University of Missouri, of Irish descent, from County Mayo no less. Her partner was Amanda Maurer, 23, of Yorktown, PA, and a marketing grad from James Madison.

    2011-07-27-winermobile010.jpgAlong for the ride were Molly’s Mom Peggy, Dad Brian, and Brother, my friend and guest, Mary Ann Brauneis, the now retired owner of a landmark Southside Chicago hot dog pushcart, and Sunshine, an eight month old Yellow Lab my wife and I were raising for Leader Dogs for the Blind. In the picture, that’s Mary Ann on the left, Molly’s brother, Molly, her Dad, Mom, and in the bun roof, “Hamanda”. Sunshine has since graduated from Leader Dog School in Rochester, MI, and is dragging a blind man around Madrid, Spain. Click here to see a photostory of a day in the life of Sunshine when she was training at age 3 months.

    As we headed down Columbus Avenue through Grant Park behind the Art Institute, Amanda scrambled up on the roof with her microphone and led the crowds in singing the jingle and chanting. “I say Oscar and you say Mayer” she exhorts” and the five-deep crowd dressed in green responds every time. “Who likes mustard?” she asks, and they cheer loudly. “Who likes ketchup?” and they boo louder. Then she sings, and the crowd joins in:

    Oh I wish I were an Oscar Mayer wiener,
    That is what I truly want to be.
    Cause if I were an Oscar Mayer wiener,
    Everyone would be in love with me.

    The girls clearly love their job because after months behind the wheel, Molly still smiles broadly and sings the jingle without the loudspeaker, even when nobody is watching. College students can apply for the job on their website and anyone can follow their blog there. Sadly, they do not publish their schedule on the web because it brings out the PETA crazies. You know, the ones who protested when President Obama killed a fly.

    How did I wangle the invite? I think it had something to do with the fact that I gave their formulation of the all-beef “Premium” Frank a good score in my blind tasting of 30 franks (the other styles they make did not fare so well). Click here to see my all-beef frankfurter blind tasting results.

    Now that I’ve been in the St. Pat’s Parade, and I’ve ridden in the Wienermobile, I’m thinking my life is complete. What could be cooler for a guy nicknamed Meathead? I must have been quite a sight with my head sticking out the bunroof grinning ear to ear. Have you ever sausage thing?

    Source: HuffPost Food, http://www.huffingtonpost.com/food

     
    • Brian S. 12:18 pm on July 29, 2011 Permalink | Reply

      You’re such a good writer, why don’t you write us something about local Tulsa food? Like the posts you did about a pie in Kiefer or a delicious vegetable at Waterfront Grill. I’d sooner grab a dog at Siegi’s or Dog House or Fassler’s, all owned by local people, than buy Oscar Meyer weiners, owned by Kraft Foods.

      • Debra Laizure 1:51 pm on July 29, 2011 Permalink | Reply

        Actually, I am writing up something on Crabtown in OKC and a couple other places. This article (that I did not write) appealed to me because of happy 1970′s childhood memories. Don’t you love the song, Brian? It almost makes eating lips and “other things” pleasant :)

        • Brian S. 3:13 pm on July 29, 2011 Permalink | Reply

          I never paid much attention to the song but I have eaten my share of Oscar Meyer wieners. they are good actually.

  • Debra Laizure 4:49 pm on July 18, 2011 Permalink | Reply  

    South Park Snack is Coming to Town! 

    In honor of South Park‘s 15th season, Comedy Central, in conjunction with Frito-Lay, will begin selling Cheesy Poofs on August 28 in Wal-Mart stores across the country. They will be available through September 18.

    Leigh Anne Brodsky, President of Nickelodeon Consumer Products, described the soon-to-be released product as “a salty snack that’s cheesy in flavor,” and she expects that they will be well-received by fans. Co-creators Matt Stone and Trey Parker, themselves, were on-board and involved with the development of real-life Cheesy Poofs to ensure the snack remained faithful to the iconic animated version.

    Comedy Central is using this season, dubbed the “Year of the Fan,” to reward the loyal audience of this Emmy-winning, un-politically correct animated series. Instead of just watching Eric Cartman and his South Park buddies chow down on their (formerly) fictitious cheese-flavored snack food, superfans can grab a bag of their own.

    In addition to Cheesy Poof product samples, “Year of the Fan” also brings a special exhibit to this summer’s Comic-Con festival in San Diego — the Ultimate “South Park” Fan Experience — which will offer a museum with South Park-inspired artwork, famous memorabilia (including the risqué green gown worn by Matt Stone at the 2000 Oscars), a Big Wheel pedal racetrack, photo booths, South Park karaoke, and a create-your-own South Park avatar station.

    Cheesy Poofs aren’t the first product to make the crossover from cartoon food to real-life product. In 2007, shortly before the release of The Simpsons Movie, thousands of 7-Elevens stores began offering only-seen-on-TV Simpsons foods, such as Buzz Cola and Krusty-O’s cereal, and for a limited time, 7-Eleven Slurpees were rechristened “Squishees”.

    In the world of live-action movie food products, the fantastically successful Harry Potter franchise has spawned some real-life re-creations. Butterbeer, the favored ale of witches and wizards in the young adult series, is available for purchase at the Wizarding World of Harry Potter at Universal Orlando.

    Also made famous in the Harry Potter series, Bertie Bott’s Every Flavour Beans are now being manufactured by Jelly Belly. The chewy treats are identical to regular “Muggle” jelly beans, expect that they are available in every flavor imaginable, including banana, black pepper, dirt, and (sorry, taste buds) vomit.

    Price: $2.99 for a 2 3/8-ounce bag of Cheesy Poofs

    South Park airs on Wednesdays at 10pm ET on Comedy Central

    Source: http://www.delish.com

     
    • Brian S. 10:07 am on July 19, 2011 Permalink | Reply

      I always thought the point of the “Cheesy Poofs” episode was to show how TV commercials manipulated people into consuming crappy food. But evidently the point is to manipulate people into consuming crappy food. I might buy some.

    • Debra Laizure 10:32 am on July 19, 2011 Permalink | Reply

      Brian,

      Well, stand in line…behind me!

      Debra

  • Debra Laizure 11:33 am on May 3, 2011 Permalink | Reply  

    Giant s’mores, anyone? 

    I appreciate all the posts lately about expensive fish, lamb chops and scallops. It all looks delicious. But sometimes, all we want are giant marshmallows!

    I’m just sayin’….

    OK, so my palate may not be as fancy, but I love a good s’more. And with the sun peaking out of the clouds today, it gets me thinking of home barbeques, vacations, and weekend camping trips.  I’m ready for a good ol’ hot dog, burger, potato salad, chips and a s’more for dessert. And these ginormous marshmallows would be perfect on the end of a stick.

    I found these at the Wal-mart at 111th and Memorial (I’m still looking for the giant graham crackers).

    Anyone ready to join me at the lake?

    Debra

     

     

     

     

     

     
    • Misty 11:56 am on May 3, 2011 Permalink | Reply

      kraft also has out a jumbo jet-puffed marshmallow and some that are swirled with chocolate and caramel. I bet the ones with caramel would be really good! We already have giant chocolate bars so now we just need giant graham bars:P

      • Debra Laizure 12:05 pm on May 3, 2011 Permalink | Reply

        You are right! They also have vanilla/caramel ones. In fact, the smell was so strong, it is the reason I stopped in the middle of the aisle. Then, I saw the giant ones. I want both.

    • Heather 1:59 pm on May 3, 2011 Permalink | Reply

      I tried these last year, and I feel quite qualified as a Girl Scout leader to give my review. They are just too big! The outside gets toasted, but the inside is still solid. I ended up pulling the toasted outside off to eat, then re-toasting the solid part, not as good as the outside part. Still, they got eaten…

    • Brian Schwartz 6:38 pm on May 3, 2011 Permalink | Reply

      I was going to write about s’mores but I couldn’t find a $25 smore.

    • Debra 7:52 pm on May 3, 2011 Permalink | Reply

      Brian S. – How about (25) $1 s’mores? You’ll get s’more for your money.

    • Brian 9:49 pm on May 6, 2011 Permalink | Reply

      I like mine chard!

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