Enjoy a tarantula burger in Durham, North Carolina

When I was in elementary school, one of my classmates liked yanking the legs off Daddy longlegs spiders and popping the body into his mouth. He would likely enjoy the tarantula-topped cheesburger available on a limited basis at Durham, North Carolina's Bull City Burger and Brewery. Apparently the arachnid adds a pleasant crunch to the burger. Proprietor Seth Gross (yes, that's his last name), says his restaurants exotic meat offerings have "always been about diversity and teaching people about different types of cuisines and maybe other diets around the world." From Fox13:

Normally in the U.S. people keep spiders as a pets, but overseas, they are hunted and eaten. The creatures can be found in the forests of Cambodia and adult males can grow up to six inches - or the size of a human hand.

"There's something thrilling about eating your fear. So a lot of folks who are afraid of spiders, this is like the big one," Gross said.

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Mona Lisa painted with burger grease

In 2009, Arby's commissioned Phil Hansen to paint the Mona Lisa using grease from its fast food competitors. The piece is called "Mona Greasa."

(via Weird Universe)

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This grill press speeds up 4th of July BBQing

Gotta make 25 burgers for a whole bunch of tykes? Increase the speed and control the consistency of your burgers doneness with a grill press!

This cast iron beauty will apply heat directly to the top of your burger, speeding its cooking and making it cook more evenly. Simply heat the press up on your grill before you start cooking, and put it on top of the meat, or veg, that you want to see finish up fast.

I also use a press for making bacon completely flat, when I go full-on compulsive about my bacon.

Update International New 8" Barbecue BBQ Grill Steak Weights via Amazon Read the rest

Meet Flippy, the burger-flipping robot

Miso Robotics' Flippy is a "kitchen assistant" robot that can grill, flip, prep, fry, and plate food.

“We focus on using AI and automation to solve the high pain points in restaurants and food prep," says Flippy CEO David Zito. "That’s the dull, dirty and dangerous work around the grill, the fryer, and other prep work like chopping onions. The idea is to help restaurants improve food quality and safety without requiring a major kitchen redesign.”

And what of those millions of people who flip burgers to make ends meet?

“Tasting food and creating recipes will always be the purview of a chef," says Flippy CEO David Zito. "And restaurants are gathering places where we go to interact with each other. Humans will always play a very critical role in the hospitality side of the business given the social aspects of food. We just don’t know what the new roles will be yet in the industry.”

(TechCrunch via Laughing Squid)

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Dungeons and Dragons burger alignment chart

Illustrator Noah Stacey (Zen-Master on DeviantArt) created this fantastic burger alignment chart after nearly writing off his inspiration: Read the rest

In-N-Out pledges to use only beef not treated with antibiotics for its burgers

In-N-Out Burger is ditching the antibiotic treated beef. While ordering a double-double animal style with chopped peppers will still be powerful tasty, it'll no longer induce rage or allow you to challenge Barry Bonds home run record. Read the rest

Meet the reclusive heir in charge of the In-N-Out burger dynasty

When the beloved West Coast burger chain In-N-Out opened a new store in Oregon recently, loyal fans showed up at 7 a.m. to get in line. Read the rest

Burger King to sell Red Burger

Remember when Burger King introduced its black gothburger in Japan last year? Coming soon is the Aka ("red") Chicken or Samurai Beef Burger with red cheese and red bun colored with tomato powder, and red hot sauce. Read the rest

Burger King's gothburger

Burger King has launched a black burger in Japan made from black peppered-beef, buns and cheese darkened with bamboo charcoal, and a topping of garlic sauce blackened with squid ink. Read the rest