The surest and quickest way into the hearts of young children (as anyone who has been a young child or spends time with young children knows) is not through cajolling or pulling pennies out of ears -- it's through appealing to their love of candy and all things disgusting. Combine both elements and you've got a surefire way to the hearts of all the Trick-or-Treaters on your doorstep. It used to be that candy worms and peeled grapes were the most disturbing Halloween offerings, but candy makers have upped the ante in recent years, turning out truly gut-churning options. Here are the grossest, nastiest items the candy aisle has to offer.
10. Candy Scabs
What's grosser than a used bandage? Well, plenty, but when it comes to consumables, a gummy bandage adorned with a smattering of blood is way up there. (We're not sure where the scabs come in, but points for gross-out marketing.)
9. Candy Earwax
Here's hoping this doesn't actually taste like earwax. Not that we know what that tastes like.
When: Sat., Oct. 16; Bake sale runs 11 a.m. to 3 p.m., street food vendors from 6-10 p.m.
Where: La Victoria (2937 24th St. at Alabama), 642-7120
Anyone who has tried them will tell you MnM's nuts are special. Farmer Mark Marchese attributes much of that exceptional flavor to the nuts' freshness. Delicate Omega-3 fatty acids quickly turn rancid during shipping at nonoptimal temperatures. With California-grown macadamias you can actually taste the freshness.
Assembling the magazine's favorite wines and winemakers from across the globe, the event is the perfect opportunity to sample rare, unusual, and superb wines. Add to that a lineup of notable eats from Locanda de Eva, Nombe, Saison, Hibiscus, Heirloom Café, Comstock Saloon, Barbacco, Baker & Banker, and Hog & Rocks, and it's like having dinner at a wine bar with a 100-glass wine paring.
catering boss, Christian Noto, at Battle Jewtalian.The food fight, held on a
rooftop terrace at the Tenderloin's Cova Hotel, went four rounds, with 43 diners (including SFoodie, who was invited to cover the bout) voting for their
favorite dishes.
In round one, Leonard came out of his corner swinging, with
a one-two combo of cured sockeye salmon and house-smoked whitefish, which dominated Leonard's baccalà (salt cod) salad. The mild sweetness of the salmon and
the forceful smoky flavor of the whitefish made us forget, if for only a
moment, that we were 2,900 miles away from Russ & Daughters. We noticed many guests pushing
away their baccalà salads after only one bite, and soon understood why -- it was mushy and overly fishy. Leonard easily won this wound by an
announced score of 42-1.
San Francisco restaurant scene.
