Posted on 09/11/2014 3:15:16 PM PDT by InvisibleChurch
Kotaku's Brian Ashcraft reports on the new all black burger at Burger King Japan, a sandwich with black buns, black sauce, and black cheese darker than a black hole (seriously, the cheese is extremely black.) It looks kind of gross—but I really want to try it. How is this black cheese so dark, you ask?
It isn't plastic—although it looks like it.
(Excerpt) Read more at sploid.gizmodo.com ...
Chicken chitlins?
Just in time for that new series - Blackish.
The description reminds me of the plate of rancid food in the fridge at the ‘eye transplant’ location in Blade Runner. But then pandering to black seems to be the current zeitgeist.
Not in my world. I’ve got mad skills when it comes to deviled eggs - pickle relish, minced bacon, Dijon mustard, smoked paprika. Dee-lish.
Racist!
Yeah, I recall one of the original Iron Chefs making squid ink ice cream. Battleship gray - how appetizing.
Cripes... I’m blacker than Barack Obama!
(when I have a tan..)
Oh, and BTW, I’m German and Dutch.
Yuck.
Well, if he wants to avoid those kinds of black-tooth problems, he could just ask them for the substitute blue bread, and that will solve that problem:
Deviled eggs and potato salad is a tradition in our family. Started with my grandmother then Her daughters, their daughters, and now our daughters. When I visit the family in Arkansas and Oklahoma they all make them the same way I do. Every cookout, Thanksgiving, Christmas, etc there is potato salad and deviled eggs. I have tried leaving them out and I never hear the end of it. Lol
the color of my yolk is determined by the way i boil the egg...
Somehow Japan has gone off the rails. http://youtu.be/_mkiGMtbrPM
Darth Hamburger.
I like it! Got a nice beat, neatly dressed participants, and I can Robot to it.
How do you boil eggs, if you don’t mind saying? I generally put a dozen room-temperature eggs into cold water with a little salt, bring the water to a boil, shut off the heat for 15 minutes while the eggs cook, then chill the eggs in ice water. This seems to cook the eggs properly, but when I peel them, I still have trouble with the membrane sticking to the white and pulling out chunks.
Any ideas on how to prevent this? Deviled eggs shouldn’t look as though they have been gnawed by mice.
The membrane sticking to the white has to do more with the age of the eggs than anything. I think if an egg is at least 10-14 days old (I could be off on the numbers so don’t quote me), then that membrane will separate more easily. I raise chickens, and find that fresher eggs don’t yield pretty results when it comes to deviled eggs. Someone can correct me if I am wrong.
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