Contestant: The Snack Mahal

We’re pretty sure we’ve found our gold medalist for 2012.  No one out there is putting out the level of quality we’re seeing from the Snack Mahal crew:

Here goes.

The field – Standard issue guacamole with sour cream line markers.  Point of differentiation is the clear use of humor in removing it from its packaging.  Also, a wall of bacon around the outer rim.  At either edge we’re looking at your basic 1960s style white striped end zones.

The players – Nathan’s cocktail weenies with Fritos helmets.  The home team, the Mad Cows, sport your fashionable rounded yellow frito, while the visiting opponent Pollo Locos show up with their trademark mullet-shaped, blue-pinstripe variety.  It’s enough to stay in the game by the beginning of the fourth quarter.

The fans – Where do we begin?  Chex mix, Cheetos, Cheez-It, Goldfish, and wasabi peas at field level. Up in the cheap seats, we have Tostitos Scoops, Doritos, Triscuits, Bachman’s pretzel sticks and an assortment of dips, salsas & hummus.  For the student section, a 3-layer dip with black beans fighting for air.

Cheerleaders – Popcorn/cheez curl hybrid with a little spirit and lots of acne.

Swimming pool – Because every stadium has at least one.  This here pool is a combination of cheese & queso (Spanish for ‘cheese’).  There may or may not be a lifeguard on duty.

Parking lot – It’s a factory town, so all the fans drive the same car: a late model Vlasic pickle with salami wheels.

The scoreboard & Jumbotron – iPhone 3GS and 4.

Stadium walls – 4 x 2 sandwich configuration; that’s two types of bread and four types of meat (salami, ham, turkey, chicken salad).  Outfitted with lettuce, tomato, Hellman’s mayo, lard.

Floodlights – Polly-O string cheese held in place with enormous meat skewers.

Inner walls – Some things must be kept secret.

What’s the final verdict?

Real simple.  The innovative use of second and third tier deli ingredients, paired with a wanton disregard for hygiene and general decency, pushed the Snack Mahal into consideration for top billing in this 2010 season.  What puts it over the top?  In an impressive show of courage under fire, the Pollo Locos managed to eat away at a nine-point fourth-quarter deficit on the shoulders of their overpaid running back Wiener Jones — final score, 53 to 48 in what will come to be known as the Clogged Bowl!

Grade: ***** (5 stars)

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It’s here: the Snacker Bowl!

Dear Snackadium executive counsel,

Here is the final report on the north Texas Super Snack Stadium.

The stadium was successfully constructed in approximately three hours on Super Bowl Sunday at Oak Creek Country Club in Greenville, TX. The field was made from seven layer dip, queso and salsa. The sidelines made from spinach dip and tortilla roll-ups. The massive six foot by four foot outer stadium took twenty six loaves of french bread with the top level ringed with salami, turkey and ham and cheese sandwiches. Inside the massive bowl were several colors of tortilla chips, crackers, hot wings, Ruffles, Ritz, Wheat Thins, Fritos, Cheetos, Doritos, sausage balls, pigs in a blanket, pizza rolls, taquitos, and mini chimichangas. Surrounding the outside of the stadium were cups of cream cheese with raspberry chipotle sauce. Summer sausage and cheddar cheese flags, pepper jack lights, players and goal posts made from beef sticks completed the rest of it.

The stadium easily fed approximately fourty people with some left over. Everyone seemed to enjoy it and we even made the local paper. Let the planning begin for next year!

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[For more on this creation, see Sneak Preview: the Snacker Bowl.]

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Sneak Preview: the Snacker Bowl

An anonymous contribution from one of our many fans…

Dear Snackadium Executive Leadership,

Me and a few friends have been commissioned by Oak Creek Country Club in Greenville, TX to conceptualize, design and build a behemoth snack stadium for their Super Bowl party this weekend and have been planning for nearly a month now.  Our crack research and development team has come up with what we believe to be a cutting-edge design and plan to create something to make the edible stadium community proud.

Here you can see the construction of the field level. It’s hard to get a perspective on the size from these pictures but it is three baking sheets fused together side by side creating a structure three feet long and two feet wide with custom sectioned endzones. The main field will be comprised of seven layer dip with one endzone being salsa and the other queso. You can see a separate section that rings around the entire field. These ‘sidelines’ will contain another delicious edible substance, spinach dip.

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Here’s a handy infographic.

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Next we created a cardboard mockup of the main stadium structure surrounding the field. The full size is now revealed at a whopping six feet in length and over three feet wide. Of course it won’t ACTUALLY be made of cardboard, but rather delicious, edible snacks. In addition it will be replete with flags and light standards and scoreboards to finish it off.

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You will have to wait until the final build to see what we fill the stands with, but trust me, it will be unlike anything you have seen so far.

So North Texas will not only host the Super Bowl, the biggest and most celebrated football game in the world, but will also host what we believe to be the biggest and most celebrated SNACK stadium in the world.

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Contestant: Snack Stadio

It’s a celebration of delicious Italian food and Da Chicago Bears, even though it’s a soccer field and features AC Milan vs. AS Roma.  We did eat it while watching Da Bears beat the Philadelphia Eagles, so it turned out to be a lucky charm.  Luckily our sweaters remained spotless!  Here’s the fly-by:

In the words of the great Warner Wolf — let’s go to the video tape!

  • Field – Homemade Lasagna with spinach puree pitch.
  • Line Markers – Béchamel sauce, one of the mother sauces of French cuisine but used liberally throughout the Italian cuisine.  It is made by either by spanking scalded milk into a white flour-butter roux, or by leaving mayonnaise out in the sun.
  • Players and Benches – Barese sausages from Caputo’s Market in Bloomingdale, Illinois.
  • Field goal uprights – Tortellini skewers and breadsticks
  • Stadium lighting brought to you by fennel stalks
  • Towers – foccaccia rounds, Cousin Lorenzo’s homemade wine
  • Blimp is made of arancini (fried rice balls), with a cherry tomato light
  • Soccer Ball – Bocconcini (fresh mini-mozzarella balls) spotted with balsamic vinegar
  • Fans – in the stands, you’ve got the bourgeousie represented by bruschetta, grilled sausages (hot, mild, and Barese), Lupini beans, green & black olives, and sweet roasted red & green peppers.   Halfway up, you’ve got meatballs, meat sauce, roasted chestnuts, mixed nuts, panzarotti (fried calzones), arancini (fried rice balls), and tangerines.  The proletarians sitting up in the cheap seats are hardly as workmanlike as their tickets: [Tray #1 - Olive Oil-brushed Crostini for Bruschetta & Antipasto, Rolls for Sausage/Meatball sandwiches; Tray #2 - Focaccia Bread with tomatoes; Tray #3 - Antipasto - Volpi Genoa Salami, Sharp Provolone, Caputo's Bocconcini (Fresh Mini-Mozzarellas), Mortadella; Tray #4 - Dolce - Cannoli and biscotti from Italian Bakery in Addison, IL (yup, that's the actual name of the bakery), Prosciutto-wrapped cantaloupe.]

She’s a strong one, through and through.  The use of fennel stalks connects gloriously with our inner children, much like a 7-yard swing pass to Matt Forte.  We applaud Team Stadio’s ability to properly represent fans of all socioeconomic levels, from the owners of factors of production down at field level, all the way on up.  And we’ve waiting since the beginning of time (to be precise, July 2010) for a proper blimp in this equation.

Not a football field?  A name not ending in -ium?  A team owned by rascal and perennial laughingstock Silvio Berlusconi?  Not a worry.  Slip these guys a five!

Grade: ***** (5 stars)

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Sneak preview of the Snack Mahal!

We’d heard rumblings that something special was cooking in the metro Boston area… still short on details but we were able to wrestle a few snapshot before security guards put our guy in a headlock:

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Maybe we’ll get some better shots back, before the weekend is through.

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Black Friday Roundup

Some more recon imagery from our U2 spy plane:

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What on earth are these people cooking up?

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Contestant: The Non-Adium

Here’s a frisky contribution from ODM Asia, best known as the Buffalo Bills of the promotional products universe:

world-cup-snackadiumWe’re not exactly working hard here.  The retaining walls and fan zones are fashioned from a polystyrene PVC hybrid, the players are nonexistent… it’s not a pretty picture.

One thing that is working right in this Snackadium is the half-moon semicircle loaves sitting behind the west goal.  Better to known to the Germans as leberkäs, this gelatinous wonder has been used for centuries to stiffen the cartilage surrounding the heart.

Add to this the fact that this is the only Snackadium on the market which is both dishwasher safe and certified food safety grade by the FDA, and you’re on your way to a workmanlike showing.  Roll up your sleeves even higher, ODM… when the Snackadium concept takes over the badminton world, you’ll be well positioned for bronze.

Grade: ** (2 stars)

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Highlights from Bing Tailgate party in New York!

Hot off the press… video highlights from the Bing National Tailgate Regional Finals in New York.  Our people on the ground have told us that the bean bag toss was particularly competitive at this location, but what really stole the show was the Bing hats & scarves being handed out which look shockingly similar to classic Bears gear:

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Snack Showcase: Crabbers

CrabbersNothing says freshness like a crustacean-flavored baked treat.  The manufacturer, Wye River, even claims that they package the crackers while they’re still warm.  So that explains the humidity on the inside of the bag.  Snackerrific calls them ‘maggot shaped’ but in reality they’re more reminiscent of larva.

If you throw a few of them into a mug of hot water, does it turn into clam chowder?

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Contestant: The Favela Snackadium

Ms. Jennifer Bain, food editor for the Canadian site TheStar.com, put forth this contribution in an obvious effort to show that money doesn’t yet rule all of sports:

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Pros – Clearly Ms. Bain and her team were working with a sizable budget, as evidenced by the Ansel Adams style studio background.  Is it school pictures day?  Where’s the lightning bolt in the background?  I can almost hear the smooth jazz in the background.

Kudos to Ms. Bain for her awareness of the Snackadium etiquette: “Yes, I know it’s controversial to mix sweet with salty and savoury.”  Not only that, but the effort to tie things back to reality… the players “got black olive helmets and spicy sausage bodies as a tribute to the Big Easy.”  Nice touch.

Possibly the #1 asset to the Favela Snackadium is the use of apparent hummus in the east end zone.  In a world dominated by the salsa-nacho mafia, this is a clear olive branch to the emerging markets.

Cons – It’s 2010.  You just can’t build a Snackadium on one tier these days.  Bobby Bounce taught us that.  And speaking of the king, the errant cold cuts flanking the sidelines are strangely reminiscent of what we saw along the upper balconies of the Snackopolis… but apparently we’re to assume that these sandwich meats constitute a marching band?  The press?  The stadium security?  It left us scratching our heads.

Grade: *** (3 stars)

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