I'm sure most of you remember last month's heated article contest between dirtykalb and jjns23. It was a hard fought battle until the very end with kalb finally conceding due to his lack of time (he was way behind anyway). You see, kalb was moving to a new apartment in a new neighborhood. A neighborhood with great promise for an upstart Meatatarian. If you remember, he posted an article about a local drinking establishment that offered "ALL YOU CAN EAT BACON" every Monday. It seemed that he had found the perfect place. A place where he could live a meat-rich life. A Meatarian Utopia if you will...or so he thought.

Kalb was so excited that first Monday in his new apartment. He could hardly wait to take on the mountain of bacon. He prepared all weekend long. He practiced bacon stacking, so he could get as much bacon on his plate at one time as possible. He even did chewing exercises to strengthen his jaw. He was as ready! He was as prepared to eat a crap load of bacon as he had ever been. But, there was one thing he could never prepare for. Something no one can truly prepare for.

Read more below...

Check out this amazing hamburger dress made by artist Joy Kampia O'Shell. I think it would be the perfect Halloween costume for any Meatatarian!

Check out this week's World of Cow by Stik:

1 oz. of Rum
juice of half a lime
one or two teaspoons of cane sugar
fill the rest of your tin or mug with water.

Water and rum mixed together was often called Grog. A dram (a small amount) of rum was often added to a sailor's water ration. A proper grog often included lime juice to help to stave off scurvy and a measure of cane sugar to help kill the bitterness of the water.

This entire menu can also be mixed together forming the pirate stew of choice, the legendary culinary feast of Salmagundi:

1 part salted, pickled beef or pork.
1 part fresh goat, dog, rat, cat or seabird.
1 part pickled vegetables, eggs, anchovies.
1 part grapes, crabapples, fresh fish, breadfruit "spagetti" and black banana mush.

Add tons of garlic, sugar, honey, salt, vinegar, oil, wine, cinnamon to taste. Serve hot from the cauldron. Garnish with musty croutons and wilted greens.