What wines pair well with hot dogs? More than none. Ray Isle, executive wine editor at Food and Wine shares a few at Eatocracy. Champagne and corndogs: together at last. 

Jon Stewart riffs on pink slime for 8 minutes on last night's The Daily Show, via Eater. Who'd have thought "finally textured beef" actually means "ammonia-soaked centrifuge separated byproduct paste."

Adam Roberts of Amateur Gourmet poses a frighteningly pertinent question: are food blogs over? His answer is "hardly," (phew!) but he points out that their survival hinges on more innovation and fewer copycats.

Living mas? No es bueno. Emma Courtland of LA Weekly tries Taco Bell's Doritos Locos Taco, which "tastes ever so slightly of broken dreams."

After last week's "red meat causes early death" study and this week's "you've been eating pink slime" hysteria, some good news about my dietary habits: Eating Curry Could Prevent Heart Disease, from Huffington Post Food. 

Chicken Madras curry from the Man Bites Food home kitchen. Finally, something I regularly eat that's not taking years off my life. 

All the chicken wing news that's fit to print during Super Bowl Week.

It's Super Bowl week, and the hype for "The Rematch" is inescapable. But almost as ubiquitous as the coverage of the game are recipes for Super Bowl worthy snacks. Specifically, countless recipes for chicken wings are taking over the internet. It just may break under the heat of Frank's Red Hot mixed with butter. Not that there's anything wrong with this. Be they glazed with teriyaki or Scotch Bonnet sauce, jerked or smoked, drumettes or flatties, chicken wings certainly deserve their own week in the national spotlight. Unless they are boneless. That's just creepy. Without further ado, here are a handful of wing-related articles and recipes from the web.

Food & Wine restaurant editor Kate Krader runs down the  best chicken wings in the country, via Eatocracy. Included rightfully, is The Anchor Bar in Buffalo, the alleged birthplace of chicken wing in 1964.

Serious Eats attempts to perfect the chicken wing with thorough experimentation. Freezing and double frying are among the techniques practiced to produce that perfectly blistered skin. 

Epicurious posts Jean-George Vongerichten's recipe for hot wings. Looking fairly fiery with Scotch Bonnet hot sauce and diced jalapeno.

The Food Network Magazine  offers a recipe for baked Buffalo wings with blue-cheese yogurt dip ... just in case you want to scoff at your unhealthy friends and their deep-fried enjoyment.

And what good would all these wings be without knowledge of the proper wing eating technique. Huffington Post Food fills us in with some strategy, including this video from LifeHacker. Look ma, one hand! 

Do you prefer the drumettes or flats? Weigh in here on our latest Facebook poll. 

Love it or hate it, Twitter has become a valuable platform for the restaurant and food world. In 142 characters or less, restaurants post specials; food bloggers share recipes and photos; food trucks post their whereabouts; and celebrity chefs communicate with their fans, push their latest projects, and procure even more precious attention (Ooh! A service that puts a number on my popularity!). In short, those afflicted with a food infatuation love them some Twitter. In a new feature for the blog, I'll compile the most interesting tweets of the week from chefs, restaurants, food bloggers, the food entertainment industry and anyone else who tweets about food and restaurants. Oh, and lest I forget the shameless self-promotion (which comprises 95% of Twitter), you can follow LocalEats on Twitter @LocalEaters. Without further adieu, here is the inaugural Local Tweats roundup. 

Andrew Zimmern (@AndrewZimmern): A chronic tweeter, The host of Bizarre Foods does indeed post pictures of various adventurous (un)edibles ( crispy calves brains sandwiches). But he also hosts live tweetups with his fans and isn't afraid to weigh in on NFL football strategy: "Pooch? Fake? Bueller?"

Kat Kinsman (@KittenWithaWhip): The managing editor of CNN's Eatocracy, Kinsman's Tweets are invariably witty and often hunger inducing. One of the week's best: "How you know you just left a good party: unzip your purse & wonder, 'What smells like it's on fire?' (Answer, pig fat caramels.)"

Jack Highburger (@Jack_Around) scored major points with this hilarious Paula Deen related "diabeetus" pic. 

Scottie L (@MarylandMudFlap):" I've never eaten sushi off a naked woman but I have been asked to put my shirt back on at a Shoney's." 'nuff said. 

Angry Bobby Flay (@AngryBobbyFlay) is a parody Twitter account (not, in fact Bobby Flay) that is exactly what it sounds like: small angry outbursts in the voice of a fictitious, enraged Bobby Flay. "I hope everyone saved room for dessert! If not, I'm gonna serve it anyway and you better pray you find a way to choke it down."

Shelby Fero (@ShelbyFero): College student/budding comedian Shelby Fero has made pithy, semi-depressing Tweets into an art form. Bonus points for her love of cheese and bad puns. Highlights this week include "Weird. This check at IHOP just says 'your dignity.'" and "Putting butter on my table is a contract, restaurants. A bread contract."

Foodiggity (@foodiggity) hit on one of Sunday's bigger trending topics with "Steven Tyler should be put on the No Fly List for that anthem.#NFLSunday".

Ruth Reichl's (@RuthReichl) tweets generally make one's mouth water. All the wonderful things she's devouring and describing could seem braggy and potentially induce jealousy, but her poetic language and soothing aesthetic have the opposite effect. Guess there's a good reason she's paid to write. "LA morning. Making coffee. Squeezing oranges. Toasting bread. A parrot just went flying through the yard, squawking loudly. Can that be?" 

Tweet! Retweet! Threetweet?

Here's a brief look at what's cooking on the food obsessed web today.

Sam Sifton of The New York Times counts down his Top 10 New Restaurants of 2011.  The tasty slideshow includes the likes of NYC restaurants such as Danji, Red Rooster, The John Dory Oyster Bar, Boulud Sud and more. 

A Massachusetts bill would allow restaurants to donate food leftovers to charitable organizations without fear of being sued. Less food waste and more people fed: makes perfect sense to me. 

Ray Isle, wine editor of Food & Wine, suggests wine pairings for grilled cheese sandwiches. Oh grilled cheese, you've grown ever so sophisticated over the years. I wonder if this guy could provide a few suggestions for juice box pairings. 

Jason Sheehan of Philadelphia magazine calls attention to 12 Restaurant Trends That Need to Die. Couldn't agree more with sushi in non-sushi restaurants, cupcakes and "ingredient demagoguery." In his words: "I don't care if the chef grew the squash for tonight's entrée in his bathtub. Locally sourced, homegrown, organic and artisanal ingredients are only good if they're  good."

Nog blog: Leslie Pariseau of Esquire writes about overcoming her eggnog aversion. Included: a recipe for spiced coconut eggnog from Adam Schuman of Fatty 'Cue. 

Father, son and holy toast: A Vermont man draws attention selling toasters that imprint the image of Jesus, via Eatocracy. 

Hanukkah recipes from The New York Times and Serious Eats. That's a lotta latkes.

A Christmas Story leg lamp cupcakes from Foodiggity: the perfect dessert for those deserving of a major award. 

Happy holiday noshing ... with liberty and justice for all!