TEAM EAT

Major League Eating: The Game

2008-08-05T10:11:00.000-07:00

Holy crap, this game is awesome:
http://www.mlegame.com/

The. Most. Ridiculous. Burger. Ever.

2008-07-21T19:07:00.000-07:00

Are you kidding us?! Team Eat has recently heard of a mythical and legendary creature known as the Hawkins Special Burger that they sell with a soda and french fries for $16.99 at Hawkins House of Burgers in Watts, Los Angeles.

This gigantic behemoth can only be seen to be believed. All pictures are linked from Yelp.

Top layer:
Two fried eggs, bacon, cheese, lots of mayo, pickles, chili, beef patty

Middle Layer:
Butterflied sausage, HUGE pile of pastrami, cheese, chili, mustard, pickles, beef patty

Bottom Layer:
cheese, chili, lots of onions, tomatoes, lettuce, TWO more beef patties

Behold, the mammoth behemoth in all its glory - The Hawkins Special Burger.

We are truly shocked and awed.

All You Can Eat Seats comes to the Bay Area!

2008-05-12T13:44:00.000-07:00

Inspired, perhaps, by the success of Los Angeles Dodgers, and also trying to attract casual-to-baseball-but-passionate-to-eating fans, the Oakland A's announced All You Can Eat seats for the 2008 baseball year. Mind you, Team Eat will probably dump the A's like a red-headed step child when they make their destined move to Fremont, California (and away from public transportation = BOOOOO!!!) but for now, consider us die-hard. Die-hard for hot dogs and nachos, that is!

from http://oakland.athletics.mlb.com/oak/ticketing/ayce_seats.jsp

Hungry fans may purchase a $35 game ticket for unlimited All-You-Can-Eat items. These items include hot dogs, nachos, peanuts, popcorn, Pepsi soda products and ice cream. Sections 316, 317 and 318 are available to fans on an individual game, group ticket and season ticket basis. All-You-Can-Eat items are available when the gates open through the end of the 7th inning.

Fans with All-You-Can-Eat tickets can enter the stadium on the West Plaza Club entrance located to the left of the A's Will Call. Upon entry to McAfee Coliseum fans will receive a wristband that will serve as their designator to order food at the dedicated stands near Sections 316, 317 and 318. Fans can select four items each visit through the line by showing their wristband to the concessionaire. Fans can exit the All-You-Can-Eat level to access the Plaza Level and Field Level, but will not be able to take food outside of the All-You-Can-Eat level. Fans may bring food up to the All-You-Can-Eat level if they choose to buy alternative items at different locations.

All-You-Can-Eat Seat Pricing
• Individual Game $35
• Group and Season Ticket $30
• Premium Game $38

Tickets are on sale NOW online, at all A's ticket outlets, including the McAfee Coliseum Box Office, or by calling (877) 493-BALL (2255). Group and season tickets can be purchased by calling (510) 638-GoA's (4627).

www.sonyatheblackwidow.com

2008-04-30T16:06:00.000-07:00

Hi all,

I just wanted to point out that Sonya "the Black Widow" Thomas has a very extensive (and dare I say inspirational) FAQ on her website.

Some excerpts:

12. DO YOU BELIEVE COMPETITIVE EATING IS A SPORT? Without a doubt! It is the most natural sport of all--everybody eats. So everyone can relate to it. And it takes the same basic qualities to excel as in other sports like baseball, football, or soccer. To be successful you have to use the physical and mental abilities necessary to overcome the challenges that lie before you. This is true, for example, whether stealing a base (baseball), getting a first down (football), or identifying and sustaining the optimal eating pace for the duration of a timed (competitive eating) event, in order to eat as much as possible.

26. DO YOU ENJOY COOKING? IF SO, WHAT IS YOUR FAVORITE FOOD TO COOK? I enjoy cooking occasionally, but have very little extra time to do so. Because of cost and time factors, I'm pretty much a buffet person.

http://www.sonyatheblackwidow.com/id2.html

Team Eat Salutes: The 100 X 100 Eaters!!

2008-04-02T17:59:00.001-07:00

Through the excessive eating blogvine, Team Eat has heard of What Up Willy!, a San Francisco blogger that purportedly ordered and actually successfully consumed a 100 X 100 burger at an In N Out location in Las Vegas! In N Out Burger has earned many devoted followees by their secret menu in which you can order various off-the-menu items like Animal Style, a Triple Triple, or Four by Four, or in the case of these gentlemen, a 100 X 100, which is two buns, 100 patties of meat, and 100 slices of cheese. Behold the madness here and see the amazing meaty cheesy carnage!

Team Eat salutes you!

Team Eat plugs The Shameless Carnivore by Scott Gold

2008-03-25T15:22:00.000-07:00

from On his plate: everything but the squeal

On his plate: everything but the squeal

Miriam Wolf

Tuesday, March 25, 2008
The Shameless Carnivore
A Manifesto for Meat Lovers
By Scott Gold
Broadway; 355 pages; $24.95

If the title "My Year of Meats" hadn't already been taken, it would have made a dandy name for Scott Gold's first book. Titled instead "The Shameless Carnivore," Gold's book chronicles his yearlong gonzo journey into the savory heart of meat-eating.

Gold explores the many facets of being carnivorous. He consumes (and often prepares for himself) nearly every edible creature under the sun, from rattlesnake to guinea fowl to kangaroo. His travels take him to the wilds of Montana, where liquored-up bikers and their ladies participate in wet T-shirt contests and eat the bull testicle treat known as Rocky Mountain oysters, to the West Village for dinner at one of New York's best vegetarian restaurants for a peek at how the other half lives. He hunts squirrels with one Leroy Nuckolls in the wilds of his home state of Louisiana. And he indulges in his own nose-to-tail adventure by eating cow brains, heart, feet and tripe.

Gold's writing has a naive tone that works best when he's joyously discovering that he loves the "strong , heady flavor ... that is simultaneously sweet and gamey" of the llama that has soaked up the Cajun flavors of his cross-cultural invention "jamballama" or goading his friends into accompanying him to an Ecuadoran restaurant to sample the roasted rodent known as cuy.

Where that naivety runs aground is in the sections where his inexperience shines through. Although his screw-ups in the kitchen can be endearing, more seasoned cooks and food literature fans will be frustrated by his I'm-learning-as-I-go-along style that often doesn't lead him any deeper into his subject than quoting from the Larousse Gastronomique or Food Lover's Companion. Then there is his tackling of the larger issues surrounding meat-eating. The book is subtitled "A Manifesto for Meat Lovers," and Gold takes his manifesto-creating responsibilities to heart, exhorting us to be discerning and mindful in consuming meat, to choose humanely raised animals and take responsibility for the animals that died so we could eat.

All well and good, but it chafes to be lectured on conscientious consuming by a guy who doesn't know enough not to pick his nose after deveining chiles without gloves. He's all for cloning of meat and genetic manipulation, without acknowledging that reducing the gene pool puts livestock in greater danger from disease. Despite being a "shameless" carnivore, Gold spends a not-small portion of the book addressing vegetarianism and the ethics of eating meat. He declares himself a moral relativist and tries to answer the question "Are Vegetarians the Enemy?" by creating a list of the kinds of vegetarians, complete with made-up Latin translations that haven't been funny since the heyday of Warner Bros. cartoons: "Vegans (Vegetarianus soyburgerus)." Even more irksome, Gold plays a zero-sum game with vegans, calling them "watery-skinned, anemic" and using the sad tale of the death of Crown Shakur - the baby whose parents fed him apple juice and soy milk instead of (equally vegan) breast milk or soy formula - as a stick to beat vegans with. Being a happy carnivore (especially in a country that is overwhelmingly omnivorous) doesn't mean you have to diss those whose dietary preferences are different from yours, a vice Gold attributes to vegetarians but indulges in himself.

Still, my respect for Gold jumped exponentially when I got to the chapter where he kills and butchers a steer. Responding to an ad on Craigslist, he volunteers to help a small farmer with the difficult but necessary task in exchange for some of the meat. He dutifully heads upstate to the farm, where he meets and has a chance to get to know "Ernie" before dispatching him. It is emotionally difficult, not to mention full of blood, frightening sights and smells, and hard work. It's the ultimate act of reconnecting with your source of food; Gold even notes the transition that takes place mid-butchering when Ernie ceases to be a dead animal in his eyes and becomes future steaks.

In an era when the best food writing has the inquiring scholarship of Michael Pollan, the coherent and piercing politics of Marion Nestle, and the raucous humor and obsessive focus of Jeffrey Steingarten, the bar is set pretty high; an ambitious food tome by a first-time author is going to pale in comparison. But "The Shameless Carnivore" does have its pleasures, mainly in witnessing Gold discover the flavors, textures and essence of each new animal or animal part, and how he enthusiastically shares those discoveries (and many fine meals) with his friends.

Miriam Wolf writes about books and food for various publications. She is the managing editor for Bitch magazine.

http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/25/DD5FV8HCC.DTL

This article appeared on page E - 2 of the San Francisco Chronicle

Competitive Eating Game on Wii

2008-03-05T13:24:00.000-08:00

From WiiFanBoy

Major League Eating to take a bite out of Wii Ware

Posted Feb 29th 2008 5:00PM by JC Fletcher
Filed under: News, Wii Ware

Well, not so much a "bite" in the traditional sense. To be accurate to the source material, we should say that Major League Eating will dip Wii Ware in a cup of water, and cram it directly into its mouth, two-fisted.

Mastiff announced that their Major League Eating: The Game will be released as a Wii Ware launch title on May 12th. Score one for Wii Ware. The game uses a series of Wiimote motions to simulate, uh, "a variety of eating techniques including the cram, toss, and 'typewriter.'"

We were ready to write this game off completely (and we still kind of are) but then we saw that this game supports online play. It also has leaderboards, though it remains to be seen whether outstanding performance in the field of fake gorging constitutes leadership.

Meats from around the world: Brazil

2007-11-09T11:48:00.001-08:00

From wikipedia:

A churrascaria (IPA pronunciation: [ʃuxaska'ɾiɐ]) is a Brazilian or Portuguese steakhouse. Churrasco is the cooking style, which translates roughly from the Portuguese for 'barbecue'. However, in order to avoid confusion, it is important to state that in the rest of South America other than Brazil, the 'barbecue' method of cooking meat is known as asado.

Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil traditionally from the Pampa region, centuries ago. In modern restaurants, rodizio service is typically offered. Passadors (meat waiters) come to your table with knives and a skewer, on which are speared various kinds of meat, be it beef, pork, filet mignon, lamb, chicken, duck, ham (and pineapple), sausage, fish, or any other sort of local cut of meat.

In most parts of Brazil, the churrasco is roasted with charcoal. In the south of Brazil, however, mostly close to the borders of Argentina and Uruguay, embers of wood are also used.

===
Team Eat knows of two churrascarias in the Bay Area. Newly-expanded Espetus, located on Market and Gough in San Francisco, is San Francisco's first rodizio style restaurant and serves several different cuts and types of meat, including beef, lamb, pork, chicken, and shrimp. Team Eat personally loves all kinds of meat, but we hold a special place in our heart for the porkloin slow-roasted with parmesan.

The second churrascaria is located on El Camino in San Bruno and is called Cleo's Brazilian Steakhouse. Decidedly less posh than Espetus, Cleo's serves a full-meat buffet for only $16.95 (nearly 70% less than Espetus) with selection of of salad bar, hot buffet plus twelve kinds of meat - romp steak, lamb, top sirloin with bacon, park, chicken with bacon, chicken hearts, eye of round, chicken wings, pork sausage, breast & pineapple (with cinnamon).

With our healthy appetites and love of excess and carnivorism, Team Eat salutes these two wonderful San Francisco Bay Area institutions, which thrive on bringing meat and love into our endless gluttonous stomachs.

silly Aussies.

2007-11-06T17:48:00.000-08:00

Check out http://www.supersizedmeals.com/.

Team Eat Supports Bacon

2007-01-17T14:08:00.000-08:00

There was an article in the Contra Costa Times today about how bacon is the new pink. Team Eat has supported bacon in all facets back when bacon was the new ORANGE. I.E. a helluva long time ago. We consider ourselves trendsetters, Team Eat does.

Here is the article:
http://www.contracostatimes.com/mld/cctimes/living/food/16474345.htm

And here are some useful tidbits to go about your merry bacon way in the Bay Area.

Boutique Bacon Producers:
• Hobbs' Applewood Smoked Bacon ($7.99 per pound at Cosentino's, 2666 S. Bascom Ave., San Jose; 408-377-6661): Scores of top Bay Area chefs must be right. This meaty, lightly smoked bacon from Hobbs Shore, served in many of the region's best restaurants, was the clear favorite of our tasters. They loved the pleasant pork flavor, hint of sweetness and high proportion of meat to fat. Salt accented rather than overpowered the taste. The thick slices kept their shape and shrank very little in cooking. "This is picture-perfect bacon,'" wrote one taster.

• Dittmer's Country Style Bacon ($4.99 per pound at Dittmer's Gourmet Meats and Wurst-Haus, 400 San Antonio Road, Mountain View; 650-941-3800): The nicely chewy texture and sweet, smoky flavor from hickory, alder and maplewood made this bacon a popular choice. Made in small batches at the rear of Dittmer's Mountain View store, it's won awards from the California Association of Meat Processors. With a higher proportion of fat to meat, these slices shrank and curled in cooking, but tasters liked the extra crispness.

• Nueske's thick-sliced bacon ($19.95 for two pounds, plus shipping via mail order; www.nueskes.com, 800-392-2266): Outside of Northern California, Nueske's may be the specialty bacon most named on restaurant menus. Salty and smoky with a sweet edge, this applewood-smoked product from Wisconsin is shipped around the world. We liked its salty nature and very crisp texture. Slices were irregular and tips tended to burn.

• Corralitos Bacon ($4.99 per pound at Corralitos Market & Sausage Co., 569 Corralitos Road, Watsonville; 831-722-2633): This bacon, from the little Watsonville-area market known for its applewood-smoked sausages, was the least smoky and salty of the lot. Disappointed tasters said it seemed more like roast pork than classic bacon.

===

Linguine with Bacon and Onions:
Serves 6

Salt
6 ounces thick-sliced bacon
2 tablespoons extra virgin olive oil, plus additional if needed
2 large onions, sliced 1/2-inch thick (about 3 cups)
11/2 cups hot chicken stock
1 pound linguine
3 egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
Coarsely ground black pepper

1. Bring 6 quarts salted water to a boil in an 8-quart pot over high heat. Cut bacon slices crosswise into 1/4-inch strips. Heat olive oil in a large heavy skillet over medium heat. Add bacon and cook, stirring, until lightly browned but still soft in the center, about 6 minutes.

2. The amount of fat in the skillet will vary depending on the bacon. If there is more than 3 to 4 tablespoons of fat in the pan, pour off the excess. If there is less than 3 to 4 tablespoons, add enough olive oil to measure that amount. Add the onions and cook until wilted but still crunchy, about 4 to 5 minutes. Add the stock, bring to a boil, and adjust the heat to a lively simmer. Cook until the liquid is reduced by about half.

3. Meanwhile, stir the linguine into the boiling salted water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.

4. Ladle off about 1 cup pasta-cooking water and reserve. If skillet is large enough to accommodate sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into sauce in skillet. If not, drain pasta, return it to the pot, and pour in sauce.

5. Bring sauce and pasta to a boil, stirring to coat pasta with sauce. Check the seasoning, adding salt if necessary. Sauce should coat the pasta generously. If necessary, add more chicken stock or pasta-cooking water to achieve the right consistency.

6. Remove pan from heat and add egg yolks one at a time, tossing well after each. (A salad fork and spoon work well for this.) Add grated cheese, then black pepper, tossing well, and serve immediately in warmed bowls.

-- Source: "Lidia's Italian-American Kitchen."

Per serving: 600 calories, 20 g protein, 61 g carbohydrates, 30 g total fat, 10 g saturated fat, 135 mg cholesterol, 720 mg sodium, 2 g fiber. Calories from fat: 45 percent.

Dodgers Offer All-You-Can Eat Seats

2007-01-11T19:51:00.000-08:00

(Team Eat fully supports any sports team that embraces the all-you-can/care to-eat lifestyle...)

(01-11) 18:16 PST Los Angeles (AP) --

Buy me some peanuts and Cracker Jack ... and throw in a dozen Dodger Dogs, too.

The Los Angeles Dodgers will give fans something to chew on next season: all-you-can eat seats.

The right-field pavilion at Dodger Stadium will be converted into the special section, giving around 3,000 fans as many hot dogs, peanuts, popcorn, nachos and sodas as they want.

Tickets will sell for $35 in advance and $40 on gameday, and some items at the concession stand aren't in play — beer, ice cream and candy will be sold separately at regular prices.

"Instead of paying cash, fans ask for whatever they want, and they get it. There are going to be some self-service parts, buffet-style, as well," Dodgers executive vice president and chief operating officer Marty Greenspun said.

There will be some other limitations. Food booths open 90 minutes before games and close two hours after the first pitch.

And anybody who walks up and wants 100 hot dogs — they're sold as Dodger Dogs, from $4.50 to the all-beef variety for $5.25 — will have to curb their appetite.

"If a person goes up there and asks for four for his family, he won't be told no," Dodgers senior vice president of communications Camille Johnston said.

Greenspun said the team tested the all-you-can-eat concept three times late last season. "The response was overwhelmingly positive" and gave the Dodgers food for thought, he said.

A few other teams have had all-you-can-eat sections. "The St. Louis Cardinals have done it," Greenspun said. "It hasn't been anything of this size." In addition, he said, "the other ballparks charge a higher rate than this."

All-you-can-eat isn't exactly the most health-conscious concept these days, but as Greenspun put it: "We're offering a fan amenity. Fans can elect to choose it or not choose it. We are offering basic ballpark fare that most fans enjoy."

Tickets in left field, meanwhile, will be $10.

Free Arby's for a Year!!!!

2007-01-11T12:12:00.000-08:00

Check it out. This is wholly endorsed by the kind folks at Team Eat.

http://community.fuel.tv/sweepstakes/asa/index.php

Enjoy!!

Rax Restaurants?

2006-12-20T15:08:00.000-08:00

Team Eat has just discovered the existence of Rax Restaurants (http://en.wikipedia.org/wiki/Rax_Restaurants) through a devoted follower. According to Wikipedia (yes we realize quoting Wikipedia is like quoting that guy on the bus, but let's suspend disbelief for a second, ok?): "Rax Restaurants is a small midwestern U.S. fast food restaurant chain specializing in roast beef sandwiches, formerly based in Columbus, Ohio. Once a big player in the fast food segment, Rax has extensively scaled down their operations since their peak in the 1980s. Its closest rival in terms of menu offerings is Arby's. Carpediem Management Co. currently operates Rax Restaurants. Today, there are fewer than 30 Rax locations remaining, located in Ohio, Indiana, Kentucky, Pennsylvania, Virginia, Illinois, and West Virginia. Many locations have closed in the last couple of years, and the chain seems to be struggling in general. Certain Rax locations are co-branded with other restaurants such as Subway and Long John Silver's."

Rax is famous for their Rax BBC, or Rax Beef Bacon and Cheddar, which are three edible items that are wholly endorsed by Team Eat. Team Eat agrees - beef, bacon, and cheddar are indeed three great tastes that taste great together.

Team Eat has familial ties in Pennsylvania and Illinois and is currently looking on Orbitz for the cheapest daytrip to either of these states.

Apologies for the lack of updates

2006-10-28T14:35:00.000-07:00

Team Eat is still recovering from New Orleans, where a meat-tastic time was enjoyed by all. In fact, MEAT FEST 2006 (A QUARTER CENTURY OF MEAT) quite conveniently happened upon the days of the Lousiana Bayou.

Team Eat took pictures of nearly everything we ate, and are in the process of uploading them onto these here internets. We promise we'll update soon.

TEAM EAT founders reunite in New Orleans!

2006-09-15T07:56:00.000-07:00

Tonight, the founders of TEAM EAT will reunite in New Orleans.

Much eating will be done.

Tears over Stolen Pork

2006-09-11T16:24:00.000-07:00

Team Eat maintains its innocence. It's never been anywhere near Cromwell, Indiana.

Thief Takes 348 Pounds of Pig Meat

Monday, September 11, 2006
(09-11) 14:07 PDT Cromwell, Ind. (AP) --

A thief with a taste for pork put a damper on a fundraiser for scholarships by making off with nearly 350 pounds of porkburgers and hot dogs, police said.

Cromwell Town Marshal Rich Snyder said the 300 pounds of porkburgers and 48 pounds of hot dogs were taken either late Saturday or early Sunday from the Cromwell Community Center's walk-in freezer in the town about 35 miles northwest of Fort Wayne.

The theft was discovered Sunday morning when members of the Cromwell-Kimmell Lions Club went to pick up the meat. The group had planned to sell porkburgers and hot dogs Sunday at the Stone's Trace festival to raise money for scholarships for West Noble High School students.

Snyder said Monday that an investigation is under way into the burglary but that there were no suspects yet in the heist.

Lions Club members were able to borrow some porkburgers from the Ligonier Lions and operated their festival food stand on Sunday, after a successful day on Saturday.

But a club member said the stolen meat will have a negative impact on the amount of money raised for the scholarship fund during the two-day festival.

A Hero of Team Eat Retires...

2006-05-19T16:59:00.000-07:00

http://ifoce.com/feature.php?action=detail&sn=32
Finally Full
5/15/2006

Cookie Jarvis, the larger-than-life competitive eater who collected more titles than any other eater in history during the 2003 season, has announced his retirement.

Jarvis was once the top-ranked American eater and has maintained a top-ten ranking for nearly five years. His attention has recently focused on his substantial domestic responsibilities -- a growing family (wife, daughter and son), two businesses and the construction of a new house.

Despite his retirement, Jarvis remains a powerful figure in competitive eating. He continues to call eaters with amazing frequency and retains more eating knowledge than any person alive.

Perhaps the most endearing moment in Cookie's career was his first IFOCE event, the ice cream-eating contest. Cookie won this event, beating eating veterans Don Lerman and Kevin Lipsitz and sending shockwaves through the community. The record he set that day, one gallon and nine ounces of ice cream in 12 minutes, revealed the promise of a great athlete.

Jarvis' efforts have helped to establish eating into the dynamic fan-friendly sport that it is.
=========

We'd also like to give a HUGE plug to IFOCE (www.ifoce.com) - The International Federation of Competitive Eating - who have inspired us every time we think we cannot eat another bite, then proceed to eat the meal of the person sitting on our right.

News Flash

2006-05-07T21:03:00.000-07:00

Two of the three founding members of EAT CLUB cannot healthily eat DAIRY.

EAT CLUB has also not responded to our challenge. In fact, EAT CLUB has failed to garner any mention or activity since the day of its inception (the birthday of one of TEAM EAT's founders, thank you very much).

OWNED.

WTF is Eat Club?

2006-04-21T12:06:00.000-07:00

It has come to our attention that a Team Eat reject has formed "Eat Club" with two other Team Eat rejects. The founder of this "Eat Club" claims that he and his fellow club members can out eat Team Eat.

::Grunts:: It's on! ... Bitches!

Edit: It is now 2:00 p.m. on Sunday, and despite several personal emails to the founder of Eat Club with a link to this blog, there is yet to be a response.

Additionally, one of the founding members of Eat Club (and perhaps the first Team Eat reject) has already admitted openly that they will lose.

Fear? Team Eat can *TASTE* it.

Drunkard kills himself over meatless dinner

2006-03-27T14:35:00.000-08:00

Mon Mar 27, 2006 10:21 AM ET

AHMEDABAD, India (Reuters) - A jobless alcoholic burned himself to death after his wife refused to serve him meat for dinner, Indian police said Sunday.

Sixty-year-old Mithailal Ram Sanjivan doused his body with an inflammable liquid and set himself ablaze outside his one-room house in Ahmedabad, the main city of western Gujarat state.

Police said the victim, who had been without a job for years, and his wife, Geeta Sanjivan, 54, had a scuffle over the dinner menu.

The wife refused to cook meat as they could not afford it.

Irritated by this, Sanjivan locked her in the house before setting himself on fire outside.

Rest in Peace

2006-02-08T15:20:00.000-08:00

Dearest Arby's #06435,

You've given us pleasure, pain, comfort, love, and support through our years. We're sad to see you go, but we know you've gone to a better place.

From the depths of our heart,
Team Eat

Man Downs 173 Chicken Wings to Win Contest

2006-02-03T14:24:00.000-08:00

Man Downs 173 Chicken Wings to Win Contest
- Friday, February 3, 2006

(02-03) 12:50 PST PHILADELPHIA (AP) --
A 22-year-old from San Jose, Calif., won Wing Bowl on Friday by setting a new record at the annual chicken wing-eating contest. Joey Chestnut ate 173 wings to take the title and top prize, a 2006 Suzuki Grand Vitara.

As usual, the 14th annual Wing Bowl was replete with thousands of beer-crazed fans, piles of saucy wings, dozens of scantily clad "Wingettes" — many of them strippers — and several sickened contestants.

This year's version of the contest, sponsored by sports-talk station WIP-AM, included only competitors who had never before competed in Wing Bowl.

Chestnut qualified for the sold-out event by downing a gallon of milk in 41 seconds.

Woman Downs 26 Grilled Cheese Sandwiches

2006-02-02T03:24:00.000-08:00

Woman Downs 26 Grilled Cheese Sandwiches -
Wednesday, February 1, 2006
(02-01) 17:57 PST New York (AP) --

A 100-pound woman ate 26 grilled cheese sandwiches in 10 minutes Wednesday at a New York restaurant, winning the World Grilled Cheese Eating Championship.
Sonya Thomas won $8,000 for the contest at the Planet Hollywood restaurant in Times Square but said she was disappointed in her performance.

"I could have done better," she said, adding that she was aiming for 30 sandwiches.

Thomas said she had to catch a train shortly after the contest to make her shift at a Burger King on Andrews Air Force Base in Virginia, where she is a manager.

She said she has a naturally big stomach capacity and heavily soaked her sandwiches in water to make them easier to swallow. She said to train she drinks large amounts of water to expand her stomach capacity and practices relaxing her throat.

Thomas, whose normal weight is about 100 pounds, estimated she gained 10 pounds during Wednesday's contest.

It was a close win. Her nearest competitor, Joey Chestnut, ate 25 1/2 sandwiches.

On the eating contest circuit, Thomas is known as the "Black Widow," apparently because she has defeated so many larger men.

She holds numerous world eating records, including 46 dozen oysters in 10 minutes, 11 pounds of cheesecake in 9 minutes, 48 chicken tacos in 11 minutes, 37 hot dogs and buns in 12 minutes and 56 hamburgers in 8 minutes.

The event was organized by GoldenPalace.com, an Internet casino and poker room.

URL: http://sfgate.com/cgi-bin/article.cgi?file=/news/archive/2006/02/01/national/a175727S73.DTL

The Sausage King Dies in Jail

2006-01-18T15:21:00.000-08:00

'Sausage King' died of lung artery blockage in prison
Henry K. Lee, Chronicle Staff Writer
Wednesday, January 18, 2006

(1-18) 14:15 PST SAN RAFAEL -- The self-proclaimed San Leandro sausage king, sentenced to death for murdering three meat inspectors during a 2000 rampage, died of a pulmonary embolism last month while on Death Row at San Quentin Prison, authorities said today.
An autopsy revealed that Stuart Alexander, 44, died of natural causes on Dec. 27, said Pam Carter, an investigator with the Marin County coroner's office.

A pulmonary embolism occurs when an artery in a lung is blocked. In most cases the blockage originates from another part of the body, such as the legs, arm veins or the side of the heart.
Guards found Alexander unresponsive and not breathing about 4:30 a.m. in a suicide-watch cell, said prison spokesman Sgt. Eric Messick. Alexander could not be resuscitated, and the prison physician pronounced him dead at 5:15 a.m.

Although Alexander had been placed under a suicide watch on Christmas Eve and had been receiving psychiatric care, authorities said from the beginning that they did not believe the former San Leandro mayoral candidate had killed himself, Messick said.

Officials found no signs of foul play, authorities said. Toxicology tests showed traces of prescribed medication in Alexander's blood, Carter said.

In February, Alameda County Superior Court Judge Vernon Nakahara sentenced Alexander to death, four months after a jury found him guilty of three counts of first-degree murder in the shooting deaths of U.S. Department of Agriculture Inspectors Jean Hillery, 56, and Tom Quadros, 52, and state Inspector Bill Shaline, 57.

The June 21, 2000, rampage at Alexander's Santos Linguisa Factory was filmed by security cameras. Alexander also was convicted of attempted murder for chasing state Inspector Earl Willis and firing five shots at him. Willis escaped injury.

During a six-month trial, jurors repeatedly watched surveillance camera footage showing Alexander shooting each of the inspectors in the head after having already sprayed them with gunfire. Prosecutors said he had killed them as they tried to cite him for allegedly selling sausage without government approval.

Assistant U.S. Attorney John "Jack" Laettner, one of two prosecutors in the case, said today, "It's the end of a sad story."

Alexander's lead attorney, Michael Ogul, was unavailable for comment.

Ogul, who is now a chief deputy public defender in Solano County, has said that Alexander's death shows that a sentence of life in prison without parole is preferable to the death penalty. "It just kind of illustrates the wrongfulness of seeking Stuart's execution," Ogul said. "This is God's way of saying it was wrong."

E-mail Henry K. Lee at hlee@sfchronicle.com.
URL: http://sfgate.com/cgi-bin/article.cgi?file=/c/a/2006/01/18/MNGUUGP9NP21.DTL

Mmm.

2005-12-09T17:15:00.000-08:00

Sausage!

Q&A

2005-12-09T16:53:00.000-08:00

Snippets from a forward goin' 'round the office:

Q: Should I cut down on meat and eat more fruits and vegetables?

A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of your recommended daily allowance of vegetable products.

Q: Should I reduce my alcohol intake?

A: No, not at all. Wine is made from fruit. Brandy is distilled wine, which means they take the water out of the fruity bit so you get even more of the goodness that way. Beer is also made out of grain. Bottoms up!

Q: Aren't fried foods bad for you?

A: Foods are fried these days in vegetable oil. In fact, they're permeated in it. How could getting more vegetables be bad for you?

Q: Is getting in shape important for my lifestyle?

A: Hey! 'Round' is a shape!

Woman Allegedly Hires Hit Man for Cheese

2005-12-08T10:06:00.000-08:00

Tuesday, December 6, 2005

(12-06) 16:01 PST Memphis, Tenn. (AP) --
In an unusual case of mistaken identity, a woman who thought a block of white cheese was cocaine is charged with trying to hire a hit man to rob and kill four men. The woman also was mistaken about the hit man. He turned out to be an undercover police officer.

Jessica Sandy Booth, 18, was arrested over the weekend and remains in jail with bond set at $1 million on four charges of attempted murder and four counts of soliciting a murder.

According to police, Booth was in the Memphis home of the four intended victims last week when she mistook a block of queso fresco cheese for cocaine — inspiring the idea to hire someone to break into the home, take the drugs, and kill the men.

An informant described the plot to police, who arranged a meeting between Booth and the undercover officer.

The undercover officer gave Booth some nonfunctioning handguns, bought ammunition for her because she was too young, and the two proceeded to the home under police surveillance.
Booth told the officer that any children inside the house old enough to testify would have to be killed, police said.

A search of the home with the permission of the occupants revealed no drugs — only the white, crumbly cheese common in Mexican cuisine.

"Four men were going to lose their lives over some cheese," said Lt. Jeff Clark, who heads Project Safe Neighborhoods.

Happy Thanksgiving!

2005-11-23T10:23:00.000-08:00

TEAM EAT wishes you a Happy Thanksgiving!

Meatscapes

2005-10-30T02:52:00.000-08:00

Meat in Landscapes:

http://machineanimalcollages.com/Menus/MeatScapesMenu.html

enjoy =)

Yeah, Team Eat will eat that!

2005-10-29T01:38:00.000-07:00

check it out:

so brilliant, Team Eat wishes we thought of it first...
http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=3&entry_id=1518

!!!

2005-10-27T23:33:00.000-07:00

"How does San Francisco expect to call itself a world class city if it doesn't even have an Arby's?"
-- Ed, on the closing of Arby's #06435

Marathon 2005!!!

2005-10-16T23:47:00.000-07:00

Team Eat sends its WARMEST WISHES and GOOD LUCK to one of it's co-founders, Miss Cynthia, and her attempt at running and completing the 26.2 mile Nike San Francisco Marathon benefiting the Leukemia and Lymphoma Society on October 23!

Team Eat's other co-founder, Ed, will be at the finish line at the end with cold beer for Miss Cynthia in her time of need.

Cause that's how Team Eat rolls.

in sickness and in health...

2005-10-13T16:26:00.000-07:00

ed: ive just been having really bad luck with health this year
ed: and it all just kind of came crashing down on me yesterday
ed: when i realized i couldnt swallow because of all my coughing, i couldnt hear out of one ear, i couldnt walk on one foot, and i had a 105 degree fever, and a migraine that was KILLING me
ed: and iwas COLD
cynthia: does this mean we're disbanding team eat?
ed: NO
ed: NEVER
ed: HOW DARE YOU SUGGEST SUCH A HORRENDOUS THING

quote from MEAT FEST 2005!

2005-10-04T12:28:00.000-07:00

"this au jus is so good, i want to bathe in it." -- ed

TEAM EAT EATS MEAT

2005-09-26T22:22:00.000-07:00

Hi All,

Join TEAM EAT (and its cheerleaders) for a MEAT FEST at House of Prime Rib on Van Ness Avenue in San Francisco, Saturday October 1, post-Cal-Homecoming-Game, to celebrate the glorious birthday of one of Team Eat's cofounder's, the lovely Miss Sin-thia.

See y'all there!

cheers,
ed

written test...

2005-09-08T16:13:00.000-07:00

because TEAM EAT has been getting heat (haha, that rhymes!) for possibly excluding people from membership based on things other than eating abilities (tom!), i thought that we'd standardize the screening process with a little written test:

(1a) have you ever tried to convince a restaurant employee to turn the fryers back on after being told that they were turned off for the night?
(1b) were you successful?

(2a) have you ever consumed a gallon of beverage in one sitting?
(2b) was it an alcoholic beverage?

(3a) have you ever been turned on by someone else's ability to eat?
(3b) have you ever turned on someone else with your ability to eat?

... my fellow team eat-ers, feel free to add to the list. :-)

Cal Football Team Eat Connection

2005-08-30T22:19:00.000-07:00

Hi All,

This Friday is opening day for Cal Football 2005! Be on the lookout for certain Team Eat members wearing Blue&Gold Team Eat tshirts, and showing their Golden Bear pride!

cheers =)

TEAM EAT

2005-08-01T13:21:00.000-07:00

Welcome to TEAM EAT!