For Example…

ELV just saw a Budweiser commercial which claims that Anheuser-Busch “….might be America’s best known local* brewer.”

Which might might be the biggest crock of shit — from an industry that specializes in crocks of shit — we’ve ever heard.

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* Anheuser-Busch makes over 11 billion bottles of beer a year, at thirteen different bottling plants**, and pockets almost $40 billion a year doing it.

** Local brewer my ass***.

*** Speaking of giant asses, that seems to be what this poor young woman has stuck on her ribcage:

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Michael Pollan’s New Rule

Photo: Ken Light

It’s simple really:

“Don’t buy any foods you’ve seen marketed on television.”

In an interview this week with New York Magazine’s Adam Platt, food guru  (he hates the term, btw) Michael Pollan has this to say about Big Food:

…it’s very hard to stay ahead of the food industry. When I first published Food Rules, I said, “Don’t buy any processed foods with more than five ingredients.” Within a year, there was a Häagen-Dazs ice cream called Five. There was a Tostitos commercial on TV where this woman is buying chips for a party. She picks up a bag and says, “There are more ingredients here than I have guests coming to my party.” And then she reaches for Tostitos, which only has three ingredients. None of them particularly healthy, but only three ingredients. So I added a new rule: Don’t buy any foods you’ve seen marketed on television.

ELV loves this rule, obviously, and thinks it is a perfect companion to:

ELV’s Immutable Axiom (#137): The more a food is advertised on television, the more worthless it is.

Exhibit #1: Coca Cola.

Exhibit #2: Any and all diet foods.

Exhibit #3: American mega-brewed beer.

Exhibit #4:

http://media.fooducate.com/blog/posts/cheetos-girl-in-bath.jpg

(Feel free to add to the list in your comments below.)

The prosecution rests.

Tapas Hopping at JULIAN SERRANO’s Bar

It’s that time of the year food fans. The time when yours truly begins researching in earnest for the next edition of EATING LAS VEGAS – The 50 Essential Restaurants. Truth be told, our research (read: eating) never stops, but things heat up quickly once the weather warms, and we now start cruising old haunts and new faces (sometimes 3-4 in a day) to see who’s in and who’s out.

When it comes to those old haunts, usually a few swings at the menu is enough to tell us if the chefs have lost their fastball. One who still has a major league heater is JULIAN SERRANO.

Continue reading “Tapas Hopping at JULIAN SERRANO’s Bar”