As if frozen pizza made by doctors wasn’t unappetising enough.
Mega food processor Dr Oetker‘s latest instant pudding creation, as currently splashed all over Dutch billboards :
Kabouter Plop means ‘Plop the Gnome’ and is a cult tv show in Belgium – but it also literally translates as ‘Gnome Shit’.
Gnome shit pudding. Mmmmm, lekker.
Wouldn’t you like fresh art in your lunchbox every day? Must be nice to have a dad who’d do this for his kids:
“A new bag each day for my kids.
I’m the dad. I make these during my lunch break.”
[Via Graham Linehan’s ‘Why That’s Delightful!’, which I really ought to blogroll.]
Full marks for imagination Mr. Sallin, but if I’m going to be woken up with fresh sizzling bacon, I want tea and hot buttered toast too. From the Telegraph:
New-style Teasmade wakes you with freshly cooked bacon
A bizarre new alarm clock uses the smell of freshly cooked bacon to wake you up in the morning.
[…]
The Wake n’Bacon clock cooks a frozen rasher for 10 minutes before the time you need to rise from your slumber.Designer Matty Sallin says the sizzling sound combined with the classic aroma is enough to wake you.The user is also welcomed by the almost-instant breakfast of a bacon sandwich in bed.
Mr Sallin altered a regular alarm clock so that instead of a sound going off, two halogen lamps are switched on.The lamps then take 10 minutes to cook a piece of bacon that was placed inside the clock the night before.The user can leave some bread and ketchup by the side of their bed to make up the bacon sandwich.
No, not ketchup, HP sauce. Any fule kno HP is the one true condiment for bacon sandwiches.
Update: Ooooh, bacon jellybeans and even more bacony goodness.
That ‘bacon is the new black’ meme I’ve been trying to get going is well and truly off and running. First up, from Chicago, city of broad shoulders, big butts and superlative cured pork products, comes country fried bacon:
At Risque Cafe, 3419 N. Clark, country-fried bacon ($6) is on the appetizer menu. Raw bacon strips are put in an egg wash, dredged in a heavily peppered flour and then deep fried in vegetable oil, says chef Andrew Niemeyer.
A white gravy is served on the side.
The author of that article even wrote ‘bacon is the new black’ – and now bacon has become so popular, it even ran for office last week:
Of course bacon won. I tell you, it’s a movement. More pork-spotting as and when it appears.
