The legendary Hollywood hot dog stand has a menu item named after Donald Trump.
The U.S. took the title from Italy this weekend at a racecourse.
It was hell's pizza kitchen at the Auto Club Speedway in Fontana on Saturday, June 10, as top pizza chefs Tony Gemignani, Giulio Adriani, Tom Lehmann, John Arena, Fred Mortati and Jimmy DeSisto, led by Fash Asvadi, director at Pizzaovens.com, broke the Guinness World Record for longest pizza.
The pizza, cooked by conveyor oven, was just over 6,330 feet — more than a mile long.
While the event was advertised as free to enter, a hand-drawn sign and two volunteers collected $5 from cars (for VIP parking). Spectators couldn't get within 500 feet of the pizza but instead were forced to observe from behind a large, chainlink fence. [Ed. note: Organizers say they paid for a large screen to feed the action to viewers farther away, but technical difficulties intervened.] And the event was advertised as going till 8 p.m. but instead closed its doors at 5 p.m. As a result, its Facebook page was filled with comments from unhappy, confused people. Many spectators drove a long way to Fontana and didn't even get a slice of pizza.
Take a peek at our photos to see what only the volunteers and press could see — we even saved you the $5 parking fee.
All photos by Star Foreman
Popeye the Foodie Dog is an Instagram wonder. The little mystery mutt has blossomed into quite a dapper fellow, often wearing little outfits out while he visits L.A.'s favorite restaurants.
His human — and photographer — Ivy Diep realized that Popeye was very well behaved at restaurants and began documenting his travels. The resulting photo diary is the Platonic ideal of the Instagram account: well-lit food and a little dog with one ear up.
Check out some of his greatest hits, and some behind-the-scenes shots, in this gallery.
Bird’s nest soup sounds like it shouldn’t exist. But it does, and it truly is soup, with a real bird's nest as the main ingredient. It’s no potato and leek, that’s for sure. But bird's nest, sometimes called the “caviar of Asia,” might just make the leap into mainstream. Perhaps...
A pot luck–style dinner at the house of local edible-bug blogger Aly Moore served as an introduction to eating insects for about a dozen people. The menu featured mealworm Massaman curry, smoked cricket avocado toast, cricket powder–infused lentils and dessert-ish cricket-cajeta cookies.
The sautéed tomato hornworm, which spent its life gorging on leaves of the tomato plant, looks exactly like the plump caterpillar from a children's book. But tonight, the typically wiggly grub is quite literally grub, unmoving and shiny with olive oil. I grabbed one, still sizzling, out of the pan, dropped it in my mouth and chewed.
"Not bad," I thought as the worm's chlorophyll-saturated body burst with a bite. If not for the texture, I could have been eating a bean sprout. Or maybe a fried green tomato. Some people even tasted a hint of soft-shell crab or shrimp.
But this was not extreme eating for extreme eating's sake. The private dinner held last week was the first unofficial gathering of L.A.'s contribution to a small but growing international movement of scientists, chefs, farmers, sustainability advocates and food fanatics who see edible insects as a future food, one that Western culture must quickly embrace in order to accommodate the needs of a growing world population.Read the article here.