h a l f b a k e r y0.5 and holding.
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The problem with eating contests is that they are easy to train for. They always involve some cheap readily available food that the participants can buy up in bulk and build a tolerance for weeks in advance. Sushi, hotdogs, pies, and others.
This is an idea for a series of eating contests that would
subject the contestants to large quantities of very expensive foods... such as caviar, and really choice meats, delicacies and what not. The quality would be such that almost no competitor would be able to sufficiently train for the event, and this would make things more interesting, perhaps.
Saffron...
http://images.googl...%3D1I7GBSA%26sa%3DN
[r_kreher, Jun 28 2008]
[link]
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<massed tucking of napkins into collars> |
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Wouldn't eating several kilos of ground
liver be perfectly good training for foie
gras? |
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I don't see how training is food-specific,
unless you're learning to shuck oysters or
unshell armadillos. |
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The good stuff is high octane, max. The car runs completely different off that stuff. |
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I'd have to disagree, alas. For example,
foie gras contains a much higher glycogen
content than chopped liver, and is very eay
to digest. It also contains less protein, and
is therefore less satisfying, making it
easier, not harder, to eat to excess. |
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(I should add that I'm basing this only on
what I've been told. Obviously, I've never
eaten chopped liver.) |
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Not even with fava beans and a nice Chianti ? |
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The gluttony bowl. A sure sign the end of times is near.- |
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Not the first, ne'er the last. |
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Wasting a bunch of hot dogs is one thing,
but this borders on sacrilege. If you've got
57 oz. of Kobe beef you want to waste,
give it to the poor public interest attorney. |
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[+] gour·mand (gr-mänd, grmnd)
n.
1. A lover of good food.
2. A gluttonous eater. |
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Truffles, €2000 and €4000 per kilogram, sauted in saffron, the world's most expensive spice. <link> |
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Game on Bubba!! What flavor Kool-Ade do you want! Red or Blue? |
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I think this is funny. Did anyone mention escargo? If not, I am. (Shell spitting contest as well). |
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I'm in training for a sashimi record. |
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