Continuing with the theme week of numbered cocktails comes the 20th Century, from the book Vintage Spirits and Forgotten Cocktails. Wikipedia says it was created in the late 30s to help promote the introduction of the Hudson Dreyfus Engine, which powered the 20th Century Limited Train.

I like the color.

If you forget about the second "L," this is rather gross, isn't it?

The color of the food doesn't help, as it's, um, brown. Not really sure where these are from, and because they have chocolate in them I'm going to assume they're not dog treats (though from the pic on the box that wouldn't be a crazy mistake to make).

[via RiffTrax]

It's hard to get excited about gum. I mean, really, what can be done with it? You can try a different shape or a different flavor or a new ad campaign ("the flavor never stops!"), but in the end it's something you chew for a while, it starts to not taste that great anymore, and then you throw it away. But once in a great while you find some gum that's a little bit different.

Take Orbit's Lemon-Lime. I can't remember if I've ever had this flavor of gum before (maybe Fruit Stripes had this flavor?), but this is quite good. It's actually refreshing, in a lemon-lime drink sort of way, and you can even squeeze out some intense flavor even late in the chewing game. That's all I really look for in my gum-chewing experience, and Orbit succeeds in a big way.

(Hmmm....Nicole reviewed this a couple of years ago and didn't like it. Oh well.)

I have pretty basic tastes when it comes to hot dogs. Give me a hot dog and a bun and maybe some mustard and I'm good to go. But this recipe from Cooking For 2 seems rather interesting.

They're called Red Dogs, and they're turkey hot dogs that are cooked with currant jelly and Dijon mustard.

Continuing with the "numbered cocktail" theme, I think this is the first drink of the Happy Hour series I've posted that's served in a shot glass.

This is the 747. Not sure why it's named after an airplane, but some cocktails have mysterious origins. This is made with Kahlua, Bailey's Irish Cream, and Frangelico. From those ingredients I'm sure you can tell immediately what it might taste like and if you'd like it or not.

Irvine Robbins, the co-founder of the ice cream chain that boasted of "31 flavors," has died at age 90. Robbins died yesterday in Rancho Mirage, CA.

The first Baskin-Robbins ice cream store (called Snowbird) opened in Glendale, CA in 1945. Robbins and business partner/brother-in-law Burton Raskin wanted to give American more flavors to choose from than the usual chocolate and vanilla. They wanted a new flavor for every day of the month (that's how they came up with 31). Some of the flavors they've had over the years include Beatle Nut (for the Beatles invasion in 1964), Lunar Cheesecake (for the moon landing), Chocolate Mint, Plum Nuts, Jamoca Almond Fudge, and ChaChaCha.

Also check out the Baskin-Robbins quiz and see how much you know about the flavors.

I think I inadvertently started a cocktail "theme" week here yesterday: cocktails with numbers. Yesterday I had the Shane 75, and today is the recipe for Esplanade 1925. This one is also from Imbibe.

It's a drink that was inspired by the Regent Hotel Esplanade in Zagreb. Esplanade 1925 also happens to be the named of the lounge/bar there.

I'm not a big fan of the book Eat This, Not That. It purports to tell you which foods you should be eating in restaurants instead of other foods. Sometimes the comparison is good, but other times it just seems to save a person 100 calories here or a few grams of fat there and doesn't seem worth the bother (and sometimes the "eat this" choice has more carbs or salt). But I guess it's good to have the info.

Now Men's Health editor Dave Zinczenko exposes some restaurant secrets. Why don't some chains want us to know the nutritional numbers of their foods? What foods are often cooked with other foods in the kitchen? Do some fast food chains actually have healthier options than sit down restaurants?

This is rather nifty.

We've all used regular cutting boards - wood, plastic - that just sit on our counters. And then there are the really thin ones that roll up and bend so we can push stuff into pans and bowls. But this new one from Bed, Bath & Beyond actually has a handle, and you squeeze the handle to create a chute, which makes dropping food a lot easier. They come in black and white.

Saw this recipe in the latest issue of Imbibe. It's named after the son of Highland Kitchen owners Marci Joy and Marc Romano. You have to be a fan of blackberries to enjoy it, since it's not only made with blackberry brandy but also has a fresh blackberry floating in it.

I'm always looking for new ways to make chicken and/or vegetables. Chicken is incredibly versatile, and I find myself eating chicken and vegetables a lot, no matter what season it is. Veggies are good for you and chicken has a lot of protein (and I usually have it skinless).

I also like rosemary more than a human being should like rosemary, so this recipe for Roasted Rosemary Chicken and Vegetables is one I'm going to try this week. I don't think I've ever marinated chicken or meat in a rosemary marinade. Full recipe after the jump.

Want to lose weight but you find yourself snacking all day long? Here are two tips that might help.

• Spring and summer means more burgers. But they don't have to be boring.
• Restaurant reviews: The Four's, D.J.'s, and many more.
• Crunchy peanuts and homemade pretzels.
• Rose' is the Plonk of the Month.
• A list of organizations fighting to end world hunger.
• This week's recipes: Roasted Asparagus and Egg Pizzas on Grilled Dough, Caramelized Onion Pitas with Goat Cheese and Prosciutto, and Whole Salmon Fillet Baked in Foil.

Did you know that there's an official Kentucky Derby recipe for the Mint Julep? This is the drink that you down as you watch the horsies fly by. It also helps if you wear a big hat.

It's called The Early Times Mint Julep, because it uses Early Times Kentucky Whiskey. You probably don't have Silver Julep cups at home, so I'd use something else.

Also after the jump is a video on how to make an alternate version of the Mint Julep.

Arby's wants to save you from ordinary fast food.

The chain has launched a new web site, Arby's Rescue Brigade. It looks like you join up and help spread the word about Arby's. So far there are 360,000 members. They're also holding a contest. If you're the the biggest Arby's fan in America, make a video and submit it to the site. The winner not only gets to be in a TV spot, but they get free Arby's food for life.

I've only eaten in an Arby's once, 19 years ago in Hawaii. I'm not even sure if they have one in my area of New England.