"extreme" news and stories

Pringles is among the here-since-the-70s foods that persistently redesign/refocus to make themselves either upscale or trendy enough to draw 21-century folks.

While Pringles has taken a shot at the gourmet market with their Pringles Select flavors, they really just want to appeal to the kids. Thus, we have the new Pringles Extreme flavors, the latest attempt to make something cool just by adding the word "extreme" to it. (Just like extreme sports drinks, extreme chewing gum and extreme ice cream.)

There's Blazin' Buffalo Wing, Kickin' Cheddar and Screamin' Dill Pickle. Only taste will tell whether it's got kick.

Chef Kazuki "Kaz" Yamamoto is on the cutting edge of cuisine. And by "cutting edge," what I mean is that he cooks rare, occasionally immoral, and sometimes outright illegal, foods for those who are willing to pay for them. Based out of Arizona, he travels to homes of rich and/or famous clients and plies them with previously untasted delicacies from his traveling "restaurant, known as "Le Menu". Because his client list includes government officials and gastronomes alike, Yamamoto says he has had few problems in the past obtaining locations, including restaurants, to hold his dinners. When Stephen Lemons, the Phoenix New Times food critic joined in a dinner, he sampled foods such as Saguaro cactus salad, made from the legally protected succulent; tenderloin of Bichon Frise, endangered pygmy owl, roasted and eaten whole, with entrails and bones intact; and nigiri-style seal sushi.

Other items that Yamamoto is famed for include chimpanzee stew (protected), grilled intestines of brown bear (poached from Yosemite), rhino genitals, gila monster, giraffe tongue, monkey tartare and a dozen variations on penguin meat.

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