Six Dead, Six Full of Deliciousness

Reports have confirmed that six lobsters were killed in an early evening mass execution in a Cleveland suburb.

(Last known photo of the victims alive.)

All six crustaceans, who appear to be unrelated, had been kidnapped and held hostage. Cause of death was ruled superheated steam exposure.

The weapon was identified by the whimsical painting of the victims on the side of a pot.

The motive appears to have been tastiness. Succulent, juicy, tender, sweet tastiness.

Authorities are investigating six suspects, including a 3-year old boy, who is reported to have said, upon seeing the lobsters, prior to the killing, "EEEEWWWW! That looks gross!! ...(pause).... I want to eat it."

Photographs have surfaced of the alleged murderers (aka Foodgoat and Mr. Negative), who, shockingly, they show no regret about their actions, which ultimately included tearing lobsters bodies limb from limb, sending lobster juices flying all over, to get to the succulent, oh-so-delicious meat.

Super Taco Tuesday

It doesn't look pretty, and it can an agonizingly long time to digest. That was today's taco dinner, as well as the waiting for Super Tuesday results to come in. Hopefully the primaries will end leaving as good a taste in my mouth as the tacos did.

Foodgoat has managed to perfect his taco construction technique: blue corn hard shell tacos held inside a soft tortilla with a layer of warm refried beans. You get the crunch and the flavor of the blue corn hard shell, without the danger of structural collapse. Some ground beef (flavored with taco seasoning), some cheese, some salsa, and of course a dollop of sour cream, and you can face a night of primary returns fortified.

Tacos never look very big, but they are incredibly filling. Foodgoat doesn't know if it's the tacos or Hillary Clinton causing the indigestion. Maybe it's both.

A Reluctant Acknowledgement of Southern Ohio Cuisine

I've been campaigning for Foodgoat to make Cincinnati chili ever since we saw Anthony Bourdain have a unpleasant-looking, probably worse-tasting, chain store plateful of the stuff on the Cleveland episode of No Reservations. But although his particular dish and the restaurant he go it from didn't look all that good, the theory behind Cincinnati chili seemed pretty sound to me. Pasta = good. Chili = good. Cheese = good.

Ergo, we should make our own.

And then it showed up on the Saveur 100! We must have some now!

Of course, Foodgoat's version is slightly different from the traditional version of Cincinnati chili. For one thing, instead of spaghetti, we used rigatoni. And our chili was thicker and spicier, rather than the thinner version laced with Mediterranean spices like cinnamon, cocoa, cumin, and allspice.

We had a pile of cheddar on top (making it a three way chili; with just pasta and chili it's a two-way chili), but we could have also added chopped onions as well (four way chili). Kidney beans would make it a five way chili, but since we had kidney beans already in the chili, I'm not really sure what number assignment to give it.

Despite of, or maybe because of, these deviations, Cincinnati chili turned out to be very filling, and very tasty - an excellent way to use the leftover chili.