FoodBozo.com

An odd recruiting regulation shows how messed up college sports have become, a writer says.

Hoping to correct one of the NCAA rulebook’s great injustices, the Big East has proposed a rule change that could go into effect as soon as next August.

No, the conference isn’t pushing for more consistent penalties for programs guilty of major violations or a later early entry decision date for potential NBA draft prospects. The Big East simply wants to ensure its student-athletes no longer have to endure post-workout dry mouth as a result of eating complimentary bagels with no spread.

Proposal No. 2011-78 would permit institutions to offer spreads such as “butter, peanut butter, jelly and cream cheese” with bagels they already may provide to student-athletes at any time. It’s by far the most inane of the 91 potential rule changes the NCAA legislative council will have to consider next January.

Read more: By 2012, cream cheese may no longer be an NCAA violation

The ultimate American comfort food gets remade into some bizarre culinary creations.

Tim Walker, as a struggling comedy writer, came to appreciate the qualities of a reliable staple: the grilled cheese.

“It was the go-to cheap, easy-to-make sandwich,” he says. But he also found it “a gateway to gourmet food.” He experimented with a variety of preparations, including banana bread slices filled with ricotta. “There was a galaxy of possibilities though mostly grilled cheese was relegated to the children’s menu in restaurants.”

Over the years, his appetite and admiration grew, eventually culminating in the annual Grilled Cheese Invitational, which attracts fans eager to display novel takes on the ultimate American comfort food.

Read more: For These Sandwich Lovers, the Cheese Stands Alone

The homemade version still rules, but four boxed versions get passing marks.

We have embarked on a taste test tour of your favorite supermarket foods. We nibble, we score, and we share the results with you to help you avoid the paralysis that can come with Brand Choice Overload.

Today’s topic: macaroni and cheese.

What a bummer. We were looking forward to this taste test, reminiscing late-night binges on Annie’s or good old Kraft. Okay, maybe we don’t have the most accurate memory of those late-night binges for one reason or another. But we were still surprised when this taste test evoked a unanimous feeling: Store-bought mac and cheese just isn’t very good. Nearly all of the brands we tested were plastic-y and lacked a satisfying bite. We believe–strongly, in this case–that homemade mac and cheese is better than boxed. Still, as we’ve said a million times, it’s good to know in a pinch how things stack up in the aisles of your local grocery store.

Read more: Supermarket Standoff: Macaroni and Cheese

Our Grilled Cheese Slideshow features 15 ooey-gooey takes on the classic comfort food. Before you try your hand at the recipes, though, it’s important to get familiar with the proper technique. Here are five of Bon Appetit Test Kitchen wunderkind Sarah Tenaglia’s tried-and-true tips for making the perfect grilled cheese sandwich.

Read more: 5 Tips for the Ultimate Grilled Cheese

Today I had a grilled cheese sandwich dipped in sour cream that I needed to use up out of my fridge. Mmmm, very good. I was going to dip it in salsa too, but I used pepperjack so it was spicy enough.

Read more here: How to Make the Best Grilled Cheese Sandwiches

After reporting yesterday on KFC’s Double’s Down newest rival, Friendly’s Grilled Cheese BurgerMelt, we had to try one for ourselves. This glorified patty melt consists of a Friendly’s Big Beef burger with lettuce, tomato, and mayo and, instead of a bun, two grilled cheese sandwiches — we can’t make this stuff up.

Read more here: Friendly’s Grilled Cheese BurgerMelt Taste Test

Italian police confiscated some 70,000 balls of mozzarella in Turin after consumers noticed the milky-white cheese quickly developed a bluish tint when the package was opened, authorities said Saturday.

Agriculture Minister Giancarlo Galan ordered ministry laboratories to investigate what he called a “disturbing” development.

State TV said a woman in Turin called police after noticing that the mozzarella, made in Germany for an Italian company, turned blue after contact with air, and that several merchants in Turin had received similar complaints. Later in the day another consumer, in Trento, a city 200 kilometers (125 miles) to the east in northern Italy, made a similar discovery, authorities said.

Read more here: Mozzarella gets the blues in Italy

Brandchannel recently published Mon Dieu! French Cheese Brands Losing To Processed Competitors;

French women do indeed get fat – and that may be the result of their progressively Americanized diets.

The stereotypical image of the French sipping on a glass of red wine and lingering over a warm baguette and their favorite Camembert is changing as more mass-produced, processed, fast food brands enter their market.

Take cheese, for example. Raw-milk cheeses used to account for virtually all French production until World War II and the arrival of the US military. Today, it’s a dying brand with only a seven percent market share according to the cheese-boosters’ group.