Serious Eats - seriouseats.com

I always thought they had a secret agenda to clog American duodenums.

I rebuff the detractors and say that nacho cheese looks absolutely delicious. Who else is going to have such a magnificent center piece at your next party?

http://red-icculus.com

Why is everyone blaming the execs of the company? How about personal responsibility? It's your own fault if you get fat, because you are the one that decided to put it in your mouth.

This huge burger is a great marketing move. When Wendy's marketed the triple cheeseburger, not many people bought it, but the sales of double cheeseburgers went up. This is because consumers had more choice on how many patties go on their burger. It's brilliant!

Or skip the sketchy marketing and make your own thanks to Hillbilly Housewife.

Blender Margarine

* 2/3 cup instant nonfat dry milk powder
* 2 packets butter buds, dry butter flavoring (optional, for flavor)
* 1/4 teaspoon salt
* 2/3 cup fresh water
* 4 drops yellow food coloring (optional)
* 1-1/2 cups vegetable oil

This is one of those cool recipes that makes you feel like an alchemist in the kitchen. You do need a blender to make this recipe. Non-electric blenders can be found at Lehmans.com.

Begin by measuring the dry milk powder, butter buds, salt and fresh water in the blender. Add the food coloring if you are using it and process the mixture for a few seconds. Remove the center of the blender lid. With the blender running, dribble in the oil in a thin stream. This is important. If you dump the oil all in at once, the recipe won't turn out. So add the oil slowly. The mixture will thicken and become very creamy. When all of the oil has been added the mixture will be very thick. Turn the blender off. Scrape the margarine into a resealable container. You should have about 2 cups of margarine or the equivalent of a pound.

The flavor of the oil is very important to this recipe. Only use fresh, high quality oil. Corn oil tastes good, as does safflower oil. Canola oil will work also, but I do not recommend soy bean oil. I made it with soybean oil the first time because I had a big gallon of it I was trying to use up. The recipe turned out fine, but didn't have the delicacy of flavor that it did when made with corn oil. I would not use olive oil in this recipe.

If you do not have butter buds, then increase the salt to 1/2-teaspoon. The butter buds give the margarine a light, buttery flavor that I enjoy, but not everyone does. Use this margarine as a spread and for seasoning vegetables. Do not use it for frying or baking. The water content makes it spatter when frying, and makes cakes fall when baking.

I do lots of recipes and diy stuff at http://red-icculus.com