HAL'S KITCHEN: Herculean burger challenge!

Carlo’s Cucina burger joint in Sandy Hook, Man., will begin serving The Hercules on Monday. It’s a massive meal which includes a seven and a half pound burger, a two and a half pound order of poutine and two canned drinks. Winnipeg Sun food columnist Hal Anderson got a sneak peak last weekend and yes it’s very big but it’s also really good.

An Interlake burger joint has a challenge for you to start another summer. Carlo’s Cucina in Sandy Hook will begin serving The Hercules on Monday. It’s a massive meal which includes a seven and a half pound burger, a two and a half pound order of poutine and two canned drinks. I got a sneak peak last weekend and yes it’s very big but it’s also really good. The massive burger is constructed with 12 Certified Angus Beef patties and too many fixings to mention them all, including a bonus chicken burger, onion rings, cheese, bacon and cajun mayo. If you eat it all within 37 minutes, you don’t have to pay for it ($75). And you’ll also win the pot which starts at $250 and grows by $20 each time someone gives the challenge a go but fails at it. The Hercules is the brainchild of owner Carlo Guzzi. But Carlo isn’t just about quantity…he’s also a quality guy who won La Burger Week in 2021 and came within a few votes of winning it again a year ago. He wouldn’t tell me what he has planned for this fall but he promises to once again blow people away.

FOOD TRUCK BATTLES

Food Truck Battles is happening this weekend at Assiniboia Downs. 30 of the best food trucks are offering up the items they’re best known for. Tickets are just $5, with children under five years old getting in free. There are also activities for the kids, as well as a beverage garden and live music.

CROSS COUNTRY CAKE OFF

Another season of Cross Country Cake Off is underway on CTV. Celebrity chefs Mary Berg and Andrew Han are judging 40 of Canada’s best cake bakers, including a couple Winnipeggers. Jaynee Medrano is an officer at National Collection & Delivery, while Robyn Thompson works as a dental assistant. At the end of six weeks, one of the participants will win $50,000. Good luck, Jaynee and Robyn!

Another season of Cross Country Cake Off is underway on CTV. Celebrity chefs Mary Berg (right) and Andrew Han (left) are judging 40 of Canada’s best cake bakers, including a couple Winnipeggers. Jaynee Medrano is an officer at National Collection & Delivery, while Robyn Thompson works as a dental assistant. At the end of six weeks, one of the participants will win $50,000.

KRAFT REWRAPS CHEESE SLICES

Kraft says it’s the number one complaint about its cheese slices. If you’ve had a hard time unwrapping a single slice when making a grilled cheese sandwich, the company says it’ll now be better. The flap used to open a cheese slice will be thicker and easier to find and grab. The thicker wrappers will come with a new look too.

TACO TUESDAY HEATS UP

Taco John’s is winning the Taco Tuesday fight. The chain which has owned the trademark since 1989 is running a special Taco Tuesday deal and sales have increased. Taco Bell has filed a legal petition to cancel the trademark registration. Even NBA star LeBron James is on board to free the phrase but it all seems to be backfiring. Barry Westrum at Taco John’s doesn’t see giving up the trademark anytime soon. “We feel obligated to defend it for our franchisees and for our fans who have come to expect great deals from us every Tuesday for the last 34 years.”

WORM RAMEN

A shop in Taiwan is offering a Great King-Legged Worm as part of a new noodle dish. Ramen Boy says the isopod which has 14 legs tastes like lobster and crab and is served with its shell and antennae. The crustacean is boiled in chicken soup and served on top of the noodles for $48.

CROISSANTS INTO LAMPS

Japanese artist Yukiko Morita takes unsold croissants, baguettes, and rolls and turns them into lamps. The pastry lamps, called Pampshades, cost up to $220 and give off a gentle glow. Morita came up with the idea when she worked in a bakery as a student. The bread lamps may look tempting but you can’t eat them because they’re coated with an anti-bacterial and anti-fungal layer.

— Hal has written columns for years. He’s also the host of Connecting Winnipeg weekday mornings from 10 to noon on 680 CJOB. You can email him at [email protected].