Photograph: gamespot.com

Welcome to Zoom and Pan, Eat Me Daily's food n' film column. Each week, Soleil Ho of Heavy Table tears apart a food-centric movie scene and, with luck, decipher the meaning behind all the food porn. This week: Freddy Got Fingered

The American 1900s had the Bowery boys; the 1920s, the Bohemians; the 1940s, the zoot suits. Every generation has birthed a subculture of bad boys, with distinctive styles, dialects, and ideologies. The bad boy of the late 1990s, the subject of today's Zoom & Pan, is the mook. Specifically, Tom Green in Freddy Got Fingered (buy it).

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Photo: Stephanie Butler

Welcome to Retro Recipes! Brought to you from the capable kitchen of Eat Me Daily's Stephanie Butler, each week we take a look at preparations from the past that straddles the line between ingenious and absurd. This week: Hungry Jack Weinerollas.

It's fall, which means football season is once again upon us. High schoolers tramp through leaves to the homecoming game, tailgate parties spring up in stadium parking lots, and somewhere a harried columnist is rolling hot dogs in crescent rolls and crushed potato chips for your enlightenment and amusement. This week's recipe comes from 1970's Pillsbury's Meat Cook Book (buy at Amazon) — yet another in Pillsbury's extensive cookbook library that doubles as, if nothing else, a cautionary tale for the baking company to never, ever, try their flour-dusted hands at meat cookery again. At the very least they need a new art director, because in classic mid-century cookbook style, this stuff looks pretty disgusting in the accompanying photos.

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Here's a two-page layout from the Summer issue of Gradient Magazine showcasing 19 different varieties of Eastern European cured meats and sausages.

The magazine can be found for free in boutiques, galleries, and condominium buildings in New York City.

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Upcycled Neck Sausage Links by KnitStorm: How else can you walk down the street, proclaim your love of meat, and keep warm, all at the same time? 65 bucks!