What? No Black Angus? Fail.

Super Green!

Yes Giz, that case does make me want to dip it into a hot steamy broth.

@Kaiser-Machead: Look at the "marbling"!!! Thats no Black Angus, thats more like Kobe beef!!

Damn... now I'm way hungry...

Is there a warranty if someone accidentally tries to pan-sear your iPod?

Make it in bacon. Bacon beats everything!

love the 'butcher shop' packaging. The skin is weird, reminds me of bad 80's glam rock for some reason. Can't you imagine 'Poison' or 'Ratt' wearing spandex with this pattern?

Ironically, it's vegan.

@Kaiser-Machead: That's Kobe Beef right there. None more finer, tender, or juicier than a well prepped Kobe Beef.

Hell, eat it raw, like them tartars would, carpaccio style. Delicious.

Looks kinda fatty like Proscuitto

@DeadWriter: Not if it's made from plastic. Plastic is made made from dead dinos. It's closer to a brontoburger than tempeh.

I always wondered why any smart cattle rancher would waste their time raising regular cattle when you raise kobe and sell it for 10 times what you would get for kobe. There's no way that it takes 10 times the work.

This will go perfectly with my Bacon Wallet!

[edgecastcdn.net]

@kahri: And with that, everybody's hunger just seemed to vanish.

Bastards. I haven't had good shabu shabu since I left Japan . . . ten years ago. Now I'm going to think about it all weekend.

@liveinvt: Prosciutto is much darker, like Genoa salami darker.

mmmmm me want beef. and an ipod. preferably the ipod classic 160gb ;)

and some prime rib. cannot forget the prime rib!

You all do realize that MEAT IS MURDER, right? Wouldn't you all really prefer it if the designer had made this case in a pattern of say, oh I don't know, brussels sprouts and onions? Mmm, yeah baby, wouldn't THAT get your tastebuds going?

* crickets crickets *

* sigh *

* returns to his bowl of tofu'n'kale *

@OMG! Ponies!:
Bacon? bacon bacon bacon bacon. Bacon!

SPEAKING OF BACON, if anyone gets a chance, DO buy a thing of the Schaller and Weber Double Smoked uncut bacon. You have to slice it yourself, but that stuff is amazing. It's almost impossible to burn it, on really low heat with some olive oil and brown sugar (it's lean enough that it doesn't make enough grease right away) you can cook it for 2 hours without blackening it. Perfect.

I am reporting you all to your local rabbis.

@nutbastard: BACON!

I'm working to pass a law where the word will always be in caps and always followed by an exclamation point.

I think it's important.

@OMG! Ponies!: Plastic is vegan, unless you are referring to plastic fruit Monty Python Sketch, which is just comedy gold.

@Curves: For the record, I am an advocate of decoding the porcine genome for the sole purpose of engineering a pig that will bring up its cud, thus rendering the pig kosher. It has the cloven hooves and only needs to bring up its cud to be kosher.

Also, if you ever need good pork recipes, ask a Jew. I'm Tribe Judah and harbor a preference for East Coast North Carolina barbecue - the vinegar soak with the spices. Slow roast a pork butt for about 8 hours in the sauce and you'll get the best damned pulled pork ever. Levites may prefer an inland mustardy sauce.

All of this reminds me, I need to get back to my project of baconing up mixed beverages. Both the Bacon Mary and Bacotini are great. I didn't make the Bacon Sour yet and need to do some research into bacon and whiskey pairings as there are multiple kinds of bacon and multiple kinds of whiskey.

@nutbastard: Thanks for the suggestion. I will get some post haste to enjoy on Shabbos. I use grapeseed oil for my skillet as it has less flavor to impart making it good for when you don't want to flavor while searing.

@devianaut: Prime rib is good, especially with fresh-shaved horseradish and a dark ale. However, you should try porterhouse. I admit, I'm spoiled. Here in NYC, we have some of the best steakhouses in the nation. Out in Brooklyn is the best of them all - Peter Luger's. There's a Luger's in Great Neck but the Brooklyn location is the original and the better of the two. They have one cut - porterhouse - which gives you the fillet and the sirloin. On top of it all, one of the appetizers is bacon (it all comes back to bacon). It's about $3 for a rasher of bacon but when you try it, you'll see why.

TIP: Peter Luger's only takes reservations a month in advance - i.e. you need to wait until April to make reservations for May. Call in your reservation early for a date late in the next month (call 4/1 for a 5/28 reservation).

Mmmm .... shabu shabu.

We'll find out everything there is to know about the D man: his dreams, his desires, his most intimates of intimates, and from what I'm looking at, "intimate" is the stud muffin's middle name. So tell me my man, are you nervous in the service?

@bosskev: First of all, with the exception of soylent green, meat is not murder. It's delicious. Second, brussels sprouts are great dry roasted with some kosher salt is great, especially accompanying a good rare t-bone steak.

@dead_red_eyes

THAT'S EXACTLY WHAT I WAS THINKING!

i want shabu shabu so bad now.

@bosskev: Meat isn't murder unless you gag it before you kill it. That's what some guy with a knife told me.

Lets not play beat up on the Vegan. Bosskev didn't start with a point about the case, but he ended with one. @bosskev: Actually, The first case I got for my iPod Nano was the "Grass" one. The second case I got was a cool print of some sprouts against a white background. As for eating brussels sprouts, no. We can't eat them- as we know they are just podlings waiting to be born.

@nutbastard: Great Googly Mooglie that sounds delicious.

I don't have the cut you speak of at home, but I am going to go home and try out some brown sugar BACON! at home.
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(strider_mt2k: you need someone to draft the legislation, let me know. I am there.)

@nutbastard: For my money, there's nothing quite like applewood-smoked, center-cut bacon roasted in a 450-degree oven. Nice and crispy and lean (well, relatively lean, it's still bacon), and the flavor is just plain awesome.

@bosskev: I love brussels sprouts and onions. Preferably sauteed in bacon grease. :)

Have these people completely lost their minds? I've always considered Japanese pricing to be a bit arbitrary, but this is outrageous. $70 for that thing?! I think the manufacturer is confused...you see, its not actually a Kobe beef steak. Its a piece of plastic. It's quite different. Just because something looks like something expensive doesn't mean its the same thing.

The packaging says "karubi pod rare" not "ruby pod rare" karubi = galbi = korean bbq ribs.

[en.wikipedia.org]

So awesome. I wish it was for iPod video.

@Kaiser-Machead: I think the real fail here is you preferring black angus over kobe beef.

OM NOM NOM NOM

Seems to me that I recall a news article out of Hawaii a year or two ago in which a mom bought her son an iPod, only to discover when she got home that the package contained not an iPod, but a slab of beef.

It all makes sense now, of course: prototype went missing.

Waiting for PETA to go after this next.....