Whether or not you enjoy watching cooking shows, you’ll probably like this video I’m about to link to, because it’s funny.  It’s a clip from The 700 Club, and in this episode, Pat Robertson and Kristi Watts go head-to-head to see who has the better recipe for leftover turkey.

Before you give up on this video, just watch it and see.  They are going off on each other, and their discussion is amusing.  I realize you may have no interest in turkey pancakes — I really don’t, either — but the video is still worth watching.   And I know some of you may not care for Pat Robertson for whatever reasons, but this video is all about cooking — no politics or religion.  It’s just funny.

This is Kristi’s first attempt at a cooking show, and it shows.  Pat is particular about his cooking, and it’s obvious he doesn’t care for the “magic of TV” which makes cooking shows work smoothly.

Here’s some quotes from it, which illustrate that this is not your average cooking show.

“No offense, but it sounds sooo nasty.”

Kristi: “I’m laughing because you act like you can cook.”
Pat: “Are you kidding?”
Kristi: “Can you cook?”
Pat: “You better believe it.”

“I’m scared.”

Pat: “It looks terrible.  I don’t know what they’ve given me.  I think they’re trying to sabotage my effort.”
Kristi: “Just throw it in. It’s TV.”

“It’ll be all lumpy and gross.”

Kristi: “We have ready-made pancakes.”
Pat: “But I didn’t make them.”

“I think something is burning over here.”

Now for the video — Pat Robertson’s recipe for turkey pancakes.  According to him, it’s a great use for turkey leftovers after Thanksgiving.   I’m not sure that turkey and pancakes go together, but covering them with maple syrup has to help.

Here at Buffet o’ Blog, we’ve been known to experiment with various new food creations (see our Buffet o’ Bacon series), and we enjoy discussing the potential of new ideas.  Something we heard about is deep-fried butter, which debuted at the Texas State Fair this year.

The creator says it tastes like a mix between a biscuit or a croissant that is stuffed full of butter.   He also offers varieties with flavored butters: garlic, grape, or cherry.

Apparently the Texas State Fair has started a tradition of trying everything deep-fried, because this year they introduced many new deep-fried dishes: twisted yam on a stick, peaches and cream, fried pecan pie (picture that one!), pork chips, and more.  Previous years have featured deep-fried lattes, fried banana splits, and chicken-fried bacon.   (The latter is one I’d like to try, with a gravy dipping sauce.)  The creator of deep-fried bacon has also introduced deep-fried cookie dough, Coke, and peanut butter and jelly and banana sandwiches.

He also made a radical new creation called Fire and Ice.  It consisted of deep-fried pineapple chunks topped with strawberries, strawberry sauce, and banana-flavored whipped cream flash-frozen in liquid nitrogen.  So when you were eating it, smoke would come out of your nose or mouth when you exhaled.

The creator of deep-fried butter has found such success as a concessionaire that he quit his job as a computer analyst, which he had done for 14 years.  Supposedly he works for about 3 weeks a year now.  I knew concession stands at fairs were highly profitable, but had no idea you could make that kind of money.  Perhaps I need to take that up as a job on the side… I can come up with some great deep-fried goodness. 

Here’s another entry in our ongoing series on being a food critic.   This photo involves some creativity, in that a sandwich was made to look like a tennis shoe.

Does it work?  Is something missing?  What should be changed?  You decide.

The Rubix Cube has baffled people for decades.  But someone has invented a new version of it, made with food.  Do you think you could solve this one?

This “Rubix Cubewich” is made from cubes of pastrami, kielbasa, pork fat, salami and two types of cheddar.  While the original puzzle will give you a headache, this one will just give you gas. 

This post is part of our series on being a food critic.  So if you have any suggestions for how this food item could or should be better, let us know in a comment.

I think one of the best jobs ever would be a food critic.  You go to restaurants, your company pays for it, and you try all kinds of interesting food, then review it.  Unfortunately, most of us will never get that job, so I’m starting a series where we get to be a virtual food critic.  I know, it’s not nearly the same, because you don’t get to eat the food.  But it can still be fun.  Plus, if we discover a new dish that sounds awesome, maybe we’ll try it at one of our next “Adventures in Eating” nights (also called “Buffet o’ Bacon”, though not necessarily limited to bacon).  And maybe we’ll invite all the regular readers here to these events (as we have been discussing).

Here’s how this new series will work: I’ll post a picture of some dish, and then we discuss it.  If that doesn’t sound interesting, give it a chance.   I’ve been involved in numerous food-related discussions with the Buffet o’ Blog staff that were a lot of fun, and we’ve come up with many good ideas.

One limitation with these pictures is that there may not be a recipe included, so sometimes we will have to guess at the actual ingredients.   But if we aren’t sure what it is, we can always make substitutions (like switching bacon for an unknown meat or replacing non-potato vegetables with cheese).

In your analysis of the featured food dish, you can rate it from 1 to 10 (or any comparable scale), you can specify which ingredients / sides should be removed as well as which ones should be added, and you can explain why a particular dish would be awesome or horrendous.  And remember this is a humor site, so don’t get burdened down in seriousness.  This is supposed to be fun.   So don’t be afraid to get extreme or go way over the top in suggested improvements.

I’ll start this new series with something we’re all familiar with — a cheeseburger.  But to me, something about this burger just isn’t quite right.  What do you think about it, and what should be changed on it?

(The future entries will all be filed under the category of “food critic“.)