Category:
Food

The Wyoming Cheese House

Oct 16, 2001: In Powell, Wyoming, artist Cosimo Cavallaro covered a house inside and out with government-surplus pepperjack cheese. He melted the cheese and then sprayed it on with a pump.

Photographer Dan Cepeda, who was assigned to cover the event, offered this commentary:

Specifics of many assignments fade over the years, but what will never fade is the unbearable stink of rancid fake cheese slamming me in the face with vomit-inducing intensity. I've got a strong stomach. I've survived some pretty brutal scents in my life. This one nearly got me.

The house was put on display for two weeks and then demolished.

More info: Cosimo Cavallaro

Casper Star-Tribune - Oct 9, 2016



Posted By: Alex - Mon Jul 06, 2020 - Comments (1)
Category: Architecture, Art, Food

Cranberry Candles

Make mayonnaise candles a holiday tradition...

Life - Nov 14, 1960

Posted By: Alex - Fri Jul 03, 2020 - Comments (0)
Category: Food, Advertising, 1960s

Out of This World by Jam Handy

Heaven and Hell battle for the soul of a bread salesman.

Posted By: Paul - Thu Jul 02, 2020 - Comments (0)
Category: Food, Religion, Supernatural, Occult, Paranormal, 1950s, Gambling, Casinos, Lotteries and Other Games of Chance

Sack O’ Sauce

I'm sure the product tasted fine, but the name would give me pause.

Life - Jan 16, 1950

Posted By: Alex - Tue Jun 30, 2020 - Comments (3)
Category: Food, Advertising, 1950s

Tony Galento’s Training Regimen

Wikipedia tells us:

Galento, who claimed to be 5'9 (177 cm) tall, liked to weigh in at about 235 lb (107 kg) for his matches. He achieved this level of fitness by eating whatever, whenever he wanted. A typical meal for Galento consisted of six chickens, a side of spaghetti, all washed down with a half gallon of red wine, or beer, or both at one sitting. When he did go to training camp, he foiled his trainer's attempts to modify his diet, and terrorized his sparring partners by eating their meals in addition to his.

He was reputed to train on beer, and allegedly ate 52 hot dogs on a bet before facing heavyweight Arthur DeKuh. Galento was supposedly so bloated before the fight that the waist line of his trunks had to be slit for him to fit into them. Galento claimed that he was sluggish from the effects of eating all those hot dogs, and that he could not move for three rounds. Nevertheless, Galento knocked out the 6'3" (192 cm) DeKuh with one punch, a left hook, in the fourth round.






Posted By: Paul - Tue Jun 30, 2020 - Comments (0)
Category: Excess, Overkill, Hyperbole and Too Much Is Not Enough, Food, Hygiene, Sports, 1930s

Bitten desserts in advertisements

Do consumers find images of desserts in advertisements more appealing if the desserts are whole, cut, or bitten?

The answer: it depends on whether or not the consumer is currently on a diet. That's according to research conducted by Donya Shabgard at the University of Manitoba for her 2017 master's thesis. From the thesis:

While participants without any dieting experience seemed to be unaffected by the bitten dessert, those with dieting experience who viewed the bitten dessert responded more favorably (higher purchase intentions, desirability evaluations, etc.) than those who viewed the cut and whole desserts. These findings were expected as research has shown that dieters differ from non dieters in their responses to food cues (Frank, Kim, Krzemien, & Van Vugt, 2010)...
These findings explain that the bitten dessert is percieved as more real and authentic in comparison to the cut and whole dessert, and, thus, these perceptions of realness resulted in its positive evaluations. After the bitten dessert, the cut dessert was perceived as being the next most real, with the whole dessert being viewed as the least real of the three.





via Really Magazine

Posted By: Alex - Tue Jun 02, 2020 - Comments (0)
Category: Food, Advertising, Psychology, Dieting and Weight Loss

Beef Rainbows

I've often noticed this phenomenon. Occasionally wondered what caused it, and sometimes suspected it must be due to toxic chemicals.

image source: imgur



Turns out, it's totally normal and nothing to worry about. The common name for it is 'beef rainbows,' but the technical term is birefringence. The Texas A&M meat science page offers an explanation:

It is caused by the reflectance of light off of muscle proteins, and it is analogous to the color distribution produced by a prism. Muscle proteins are arranged in strands called myofilaments, which are bound together to form myofibrils. Myofibrils are bound together to form muscle fibers, which form together to form muscle bundles and finally whole muscles. When the myofilaments are cut at the appropriate angle, exposing a cross section of the myofilaments, the reflectance of light off the proteins produces the characteristic appearance associated with iridescence.


The USDA also reassures consumers that it doesn't mean that meat is spoiled:

Iridescent Color of Roast Beef
Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.


via TYWKIWDBI

Posted By: Alex - Fri May 29, 2020 - Comments (5)
Category: Food

Prahlad Jani, RIP

I believe that it was our revered founder Chuck Shepherd who first introduced me to the "breatharians," people who claim to get along fine without eating or drinking.

Alas, one of the most famous just passed away.



His obit.

His Wikipedia page.

Posted By: Paul - Wed May 27, 2020 - Comments (0)
Category: Food, Human Marvels, Obituaries, India

Baked by Electricity

The electricity adds that extra flavor!

Munsey's Magazine - vol 29, 1903

Posted By: Alex - Wed May 13, 2020 - Comments (3)
Category: Food, Technology, Advertising, 1900s

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Alex Boese
Alex is the creator and curator of the Museum of Hoaxes. He's also the author of various weird, non-fiction, science-themed books such as Elephants on Acid and Psychedelic Apes.

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Paul has been paid to put weird ideas into fictional form for over thirty years, in his career as a noted science fiction writer. He has recently begun blogging on many curious topics with three fellow writers at The Inferior 4+1.

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