High-fat, Rye-free post

Firstly, a little in-house chat.

1. Stoney/Smokey/Rye: Kindly report to my house forthwith for an ass-kicking.
2. PIMP - Please prevail upon your research assistants to investigate the roles of the U.S. Beef & Pastry Industrial Complex and Urban Music regarding the high death rate among adult black males and females due to CHD (Coronary Heart Disease). Please reference the Luther Burger.

In other equally lethal food-related news:

• April 22nd will see a chili cook-off sponsored by the Taichung Voice, on Soho Street. Chili is a contentious, varied dish. However, when we have quotes such as " I usually don't put meat in my chili - it's all about the beans", you know that we have exited Diversity Drive and rocketed onto Bastardization Boulevard. $200NT let's you sample all you dare.
• May 20th or thereabouts will see another Food Festival at Sogo department store. Last year, D-Wayne and myself joined PJ at his booth and all made chili. We mainlined PJ's margaritas all day. I ended up losing a 8 quart stock pot, D-Wayne wore his leftovers home and PJ finished cooking his chili the next day. Since D-Wayne has asked and PJ has not, I will join D-Wayne at his FuBar tent. As of now, I will be supplying barbecued pork for sandwiches and straight-up eating.
• PJ is opening a new restaurant on Soho Street between FuBar and Salut. He's calling it McKenna's Meat & Mash and will be serving sausages (boerwurst, bratwurst...), meat pies and mashed potatoes. He told me that it would be Taichung's?Taiwan's? only Irish restaurant and/or pub. I'm a little confused as to what that makes his current place. Oh yeah, he will have Murphy's stout on draft (draughphtt for those who prefer the Queen's English).