Nakednews.com- Monday March 16 2015
Nakednews.com- Monday March 16 2015
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Welcome to Naked News everyone I_m Katherine Curtis. Peyton Priestly is starting us off today with the Naked Foodie. What_s on the menu today lady?You like spicy foods right Kat?You know I do I kicked butt in the hot sauce Versus you may recall.Well I_ve got a story about a hamburger you might like - it_s estimated at a MILLION scoville unitsYikes Restaurants are really on top of the whole extreme food thing.Definitely and this restaurant_s NAME proves it Welcome to the Naked Foodie The Xtreme Smokehouse and Grill in Washington Iowa is now the home to the HELLFIRE Burger - a burger SO spicy eaters have to sign a WAIVER. The Hellfire Burger has pure chili extract plus cayenne and ghost peppers IN the meat which is then topped with a relish made with habanero jalapeno and serrano peppers. It_s finished with some hot sauce and a dash of grain alcohol - then set on FIRE Each burger comes with protective gloves and goggles.In SWEETER fare a restaurant in Memphis Tennessee is taking advantage of people_s love of FAIR foods. Carnival Food Year Round offers up exactly what its name suggests - goodies like funnel cakes deep fried Twinkies and Snickers bars and nearly a DOZEN different kinds of candy apples Plus cotton candy corn dogs fried pickles Philly steak nachos and more. They ALSO offer up regular burgers sandwiches and the like but unsurprisingly the carnival food is their big draw.Bangkok_s Gaggan restaurant has been named 2015_s BEST restaurant in Asia in San Pellegrino_s annual awards. The progressive Indian restaurant combines traditional Indian foods with modern twists like sous-vide cooking savory foams and NON-traditional ingredients like foie gras. Chef Gaggan Anand studied under Ferran Adria at the legendary El Bulli in Spain before opening his own space five years ago.The newest oddly-themed restaurant in China is Prison Feng Yun - yes a PRISON-themed restaurant. It_s located about a half hour from Beijing in Tianjin. Diners are locked into cells with their companions and food as chains and fake spiders dangle from the ceiling. One table even ups the ante with a little water torture where the diners_ shoes are replaced with flip-flops and water floods their feet. The owner says he hopes the restaurant will discourage crime.And finally on Tuesday the BBC is set to start airing a six-part series that examines how eating habits have changed in the past fifty years. Back In Time For Dinner will show one family eating typical foods from each decade each week. They start with post-war rationing and powdered foods then move into pre-packaged meals microwaving nouvelle cuisine home delivery and all the fads along the way to the present. It sounds REALLY interesting - and makes me glad I never had to eat powdered eggs or toast and drippings. For the Naked Foodie I_m Peyton Priestly
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