Ninja Pirate Zombie Robot/Real Life/Food and Drink

Examples of in  include:


 * Major fast food chains in general tend to offer many quirky variations of their flagship products. One reason is catering to local tastes without diluting the brand too much while another is providing an additional excuse to jack up the price compared to the old favorites they've been serving for decades. Experimentation is common in the F&B industry but fast food is inherently open to 'hybridization' as some traits have to be maintained.
 * Fast food chain Wendy's has introduced a sandwich called "The Baconator", apparently combining the the deliciousness of bacon with deadliness of the Terminator. Or possibly vice-versa. Either way, you die happy.
 * Yum! Brands is known for combining its three flagship fast food brands, KFC, Taco Bell and Pizza Hut. KFC/Taco Bell are the most common, but Taco Bell/Pizza Hut (which even has a song written about it) and KFC/Pizza Hut are not unheard of. There's also the very rare KFC/Taco Bell/Pizza Hut, sometimes affectionately referred to as the "KenTacoHut".
 * Yum! formerly owned A&W and Long John Silver's as well, so some Long John Silver's are combined with KFC, Taco Bell or A&W. There's also the rare KFC/A&W.
 * And on top of that, some Pizza Huts have Wing Street in them.
 * There's also Orange Julius and Dairy Queen. Queen Julius? And if you're lucky, it might have a Karmelkorn in it as well.
 * The infamous Baskin Robbins/Dunkin' Donuts combo. Because, you know, what's a donut without an ice cream sundae to wash it down? And in some cases they're combined with Togo's Subs, which the company calls a "trombo".
 * Likewise, Canadian donut chain Tim Hortons has combined with Wendy's (which used to be under the same ownership) and Cold Stone Creamery, both in Canada and the US.
 * Yogurt chain TCBY went on a major co-branding spree in the 2000s, usually with Subway and Blimpie.
 * While Blimpie itself launched three other concepts (Smoothie Island, Pasta Central and Maui Tacos) which were often co-branded.
 * Mrs. Field's cookie shops often have Pretzel Time in them. Some used to have the aforementioned TCBY.
 * Midwestern taco chain Taco John's also had a few locations that were co-branded with Steak Escape.
 * Half the items on Burger King's menu, such the "Tendercrisp," a chicken sandwich with bacon on it. They seem to be on a quest to produce as many heart attack-inducing sandwiches with cool names as possible.
 * In the UK the Tendercrisps are actually the Healthiest Chicken-Product that Burger King has to offer, being of a Higher-Quality Chicken Breast than the Royales or Bites, they then add the usual Filler (Salad, Mayo, etc), with no Bacon whatsoever.
 * They lose to the Double Down sandwich from KFC, which uses three animals at once. Fried chicken, bacon, and some of the most processed cheese you've ever seen.
 * There's so much Meat that there's no room left for the BUN! It uses Chicken Breasts INSTEAD of a Bun!!
 * The Luther burger. Oh God (yes) the Luther burger. A half-pound beef patty smothered with cheese and onions in between two grilled Krispy Kreme donuts. If that doesn't send you into insulin shock just reading about it...
 * It probably contributed greatly to the death of the man it's named after, Philadelphia Soul legend Luther Vandross.
 * It's even capable of reducing property value and increasing crime.
 * Think about the cholesterol! Think about the toxins!
 * The hamdog. I'm gonna let you figure this one out on your own. Bonus points for onions, chili, and egg. * barf*
 * Elvis Presley had a thing for grilled peanut-butter-and-banana sandwiches, apparently.
 * There exists a dish called the "Fool's Gold Loaf", invented by Elvis, that once appeared on the menus of several of his favorite restaurants. It consists of a hollowed out loaf of white bread, filled with one jar of peanut butter, one jar of grape jelly, and one pound of bacon.
 * According to Gunther Toody's he also had a penchant for french fries, topped with sausage gravy and shredded cheddar.
 * Well, there's nothing wrong with that. That's just a variation of poutine.
 * Similarly, "Weird Al" Yankovic likes Twinkie wiener sandwiches with Easy Cheese and dipped in milk. He's even seen eating one in UHF.
 * He also showed us how to make other food hybrids in every episode of The Weird Al Show.
 * Carl's Jr. for a short time had a 1/3-pound burger topped with pastrami. That's right, they used meat as a condiment. The executive vice president of marketing said, "It combines two great tastes - a delicious Carl's Jr. burger and a classic, steaming hot pastrami sandwich - into one awesome mutant burger."
 * Unfortunately, they were late to the party, since several local chains in Utah have been serving pastrami burgers since the 70s.
 * Pastrami burgers are quite often seen in kosher restaurants as a substitute for bacon burgers. They're better than the not-really-cheeseburgers with the fake cheeze-like-substance on them.
 * Carl's Jr. has also marketed the Philly cheesesteak burger (a burger topped with chopped steak and cheese, which could be had in a triple burger variant - yes, that's three patties plus chopped steak, for those playing along at home), and the breakfast burger (a burger topped with a fried egg and hash browns) has become a staple on its menu. Suffice to say, Carl's Jr. loves this trope.
 * And their latest creation, the prime rib burger, a burger topped with horseradish sauce and sliced prime rib.
 * Since Carl Karcher bought out the Green Burrito franchise, an awful lot of Carl's Jr/Green Burrito locations have been popping up all over the west coast, and most Carl's Jr. locations at least offer the Green Burrito taco salad. Which is awesome.
 * It's only awesome until you've prepared one, or seen that nasty refried-bean stuff by itself. Ugh, instant inedibileness.
 * The whole concept of the taco salad in general is a classic example of this trope.
 * Turducken, chicken inside duck inside turkey, it is the Russian doll of both food and birds.
 * There is also the fabled osturducken: A chicken inside a duck inside a turkey inside an ostrich. And apparently in Georgia (the central Asian country, not the U.S. state; but there's so much going on in America, you never know) you can get a chicken inside a duck inside a turkey inside a lamb inside an ox. This blog post talks more about the practice of stuffing dead animals inside each other.
 * There is also "Baturducken," in which each stage of the turducken is wrapped in bacon. Not bats.
 * The ducken from Red vs. Blue beats that. You start with a hummingbird, stuff that in a sparrow, stuff that in a chicken, stuff that in a duck, then a turkey, then a BIGGER turkey, stuff that in a penguin, stuff that in a peacock, then an eagle, shove that in an albatross, then an emu, next comes an ostrich, then a leopard, (For presentational purposes) put all that into a pterodactyl, and then stuff it into a Boeing 747.
 * That almost beats the Nodwick version: a hedgehog inside a dire boar, inside a bulette, inside a purple worm, inside a tarrasque (And at some point, one of the two latter apparently ate Nodwick). (Apart from the hedgehog, these are Dungeons & Dragons monsters of increasing size and ferocity. None of them are recorded as being appetizing, though, although the Monster Manual is bereft of nutrition facts and deliciousness scores.)
 * Yet another version, claimed to be served at feasts for Arab royalty involves fish stuffed with rice stuffed into chickens which are then stuffed into a sheep with are stuffed into a camel.
 * Wait, it wasn't Turdonken?
 * A French cookbook from the 19th century attests to what may be the most elaborate nested-bird dish ever conceived - a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler, the final bird stuffed with an olive in its mouth.
 * Gaze on the wrongness of the 100x100. Eventually someone's going to buy a whole steer and grind it.
 * That could feed a family for weeks.
 * In-N-Out Burger is famous (or infamous, depending on your definition of Food Crimes) for doing almost anything to a burger. Try the double cheeseburger with french fries on it.
 * This is the driving force that made Roscoe's House of Chicken and Waffles a legend in its own time.
 * At the risk of over-doing the food examples, behold the fatty melt. A hamburger with two grilled cheese sandwiches being used as the buns.
 * Baked Alaska flambe. Cake + ice cream + meringue + Incendiary Exponent.
 * The fool's gold loaf. Take one hollowed-out loaf of lightly toasted Italian bread, then add one whole jar of creamy peanut butter, one whole jar of grape jelly, and one pound of warm crispy bacon. Somewhat unsurprisingly, Elvis reputedly had a fondness for these...
 * More than just a fondness. He flew out to Denver from Tennessee (that's two hours each way) just to eat a few of these. That's right--a few. He ate at least 4 of them over the course of three hours...then flew back to Memphis. He never even left the airport.
 * And, just to be classy, he washed them down with Perrier sparkling water and Dom Perignon.
 * Condiment example: Baconnaise; mayonnaise with bacon already in it. As Jon Stewart put it, it's "for people that want a heart attack, but are too lazy to actually make bacon."
 * It goes great with Jimmy Dean Chocolate Chip Pancakes & Sausage on a Stick.
 * Bacon vodka. That is all.
 * And Bacon soda if you want to skip the alcohol (or add it yourself).
 * The Long Island Iced Tea: Vodka, Tequila, White Rum, Triple Sec, Gin, sour mix, and a splash of cola. Seven tastes that taste surprisingly mild, and gets you nice and buzzed. Numerous variations exist, including the "Romulan ale" or "AMF" which substitutes blue curacao for the triple sec, or some which add a sixth liquor, such as Chambord or Midori.
 * In a similar neighborhood is the Zombie, a classic tiki drink featuring a shot each of white rum, gold rum, dark rum, 151 rum, apricot brandy, and peach brandy, topped off with pineapple juice. It got its name because drinking a zombie was reputed to turn you into one, and to this day Trader Vic's limits its customers to no more than two of them.
 * Many cases of Gargle Blaster.
 * For the non-alcoholic version, there's the Suicide - a fountain soda drink that combines (almost) all of the available drinks offered in a restaurant's or convenience store's dispenser.
 * The Juicy Lucy. Unique to St. Paul, Minnesota, it is a cheese burger with the cheese inside the burger patty. When in doubt, put things inside other things.
 * The UC Davis dining commons serve "troutwiches" - frozen and fried fish patties with processed cheese inside the patty.
 * Love chocolate? Love bacon also? Why not combine both of these unhealthy yet gloriously delicious foods and try chocolate-covered bacon?
 * Sam Adams has been brewing chocolate beer for a few years now.
 * To eat all these Ninja Pirate Zombie Foodstuffs, you can always use a spork, the eating-utensil version of this trope.
 * The Tropicana "Tropolis", which promises to "Snackitize" drinks and "Drinkitize" snacks. Whatever that means.
 * One that Britons might not think is odd but which many Americans are unfamiliar with is the "chip butty", essentially a steak-fry sandwich.
 * Fried-potato sandwiches are absurdly common in the Arab world, as well. In the small restaurants that serve as the Arab equivalent of chip shops, it is almost impossible to tell the guy at the counter that no you do not want your fries in a sandwich, you want them in a separate box/bag.
 * Frederick the Great was known to enjoy coffee boiled in champagne, combining two of his favorite things in the world: modernness (coffee) and France (champagne).
 * Beef Wellington, which legend attests was conceived upon a request from the eponymous Duke, is a similar mishmash - a beef tenderloin, topped with foie gras and mushrooms sauteed in cream and butter, and wrapped in a puff pastry.
 * EPICMEALTIME lives and breathes this trope. Behold, just a small sample of the wrongness.
 * The TurBaconEpic. A bird, in a bird, in a bird, in a bird, in a bird, in a pig. Wrapped in bacon strips. And behold! TheTurbaconepicentipede!
 * The "Bacon Explosion". It combines Bacon. With Beef. And Bacon. When your first step is "make a bacon weave", you know you've got a winner.
 * The "fat sandwich", a specialty of food trucks in Rutgers, NJ, combines various fried products on a sub roll, including burger patties, french fries, cheesesteak, mozzarella sticks, chicken fingers, pork roll, falafel, gyro meat, bacon, fried eggs, and various sauces, cheeses, and other toppings.
 * The Primanti sandwich, the signature dish of the likewise-named Pittsburgh chain, combines a sandwich meat with french fries, coleslaw, tomato slices and melted cheese.
 * Cincinnati-style chili con carne is an adaptation of the classic stew made to the taste of the city's Greek immigrants in the 1920s, flavored heavily with allspice, cinnamon, and cocoa. It is typically served as a "three-way", "four-way", or "five-way" - over spaghetti, covered in a large mound of shredded cheddar cheese, and with onions, garlic, or beans. More exotic versions may also add sour cream, coleslaw, or a fried egg to the mix.