Do you want to lap up the most indulgently rich, calorific, fattening dinner available on planet Earth without negatively impacting your blood pressure, cholesterol levels or ability to button your pants?

The good news: It’s possible thanks to the idiot savants behind an upcoming eating and sonic event at Del Posto. The most talented chefs in America (Del Posto’s Mark Ladner, Colicchio & Son’s/Craft’s Tom Colicchio, Vetri’s/Osteria’s Marc Vetri) are teaming up to produce an unforgettable dinner on Tuesday, November 23^rd at New York’s Del Posto.

The bad news: It’s $250 per person.

The ugly news: In addition to cooking, the boys will also actually be performing tunes they believe “pairs” with the food. They will be joined on stage by restaurateur Joe Bastianich and actual professional musician Phil Roy.

In summary: You will be eating, quite possibly, the most elevated cuisine anyone outside of The Iron Chef’s kitchen stadium has ever put in their mouth. But you will risk having your appetite ruined by rank amateurs beating skins and strumming cat guts as you attempt to savor whatever black truffled delicacies are sent your way. No word on whether Joe and Phil will be providing an assist in the kitchen.

If you have an iron stomach (and a wallet that sorely needs a diet), reserve your slot now.

Lykke Li recently debuted a Johan Soderberg-directed video for “Get Some,” from her new EP of the same name. Watch it over at her website, where you can also download the track.

The Swedish singer will play a couple one-off dates in New York City and Los Angeles before launching a full tour next April. She kicks things off in Germany and makes her way back to the States and Canada through May.

When we spoke to Lykke Li, she told us about starting out fresh and growing as an artist.

Why, God? There are so many inexplicable tragedies occurring all around us: Russian double spy rings, the rising prominence of the GOP, worldwide financial panic and now Gwyneth Paltrow singing country music.

The blond waif–not content to simply be an Oscar-winning actress, wife of a rock star and mother of two–has been traumatizing the country with her dilettantish foodie dabbling for almost a decade.

Most notably, we had to endure the macrobiotic diet-pushing, GI-cleansing, fasting Paltrow babble about the hamtastic cuisine of Spain on the TV show “On the Road Again” with Mario Batali, Mark Bittman and Claudia Bassols; we were forced to weather the media storm unleashed by the publication of her cookbook “My Father’s Daughter” and watch, aghast, as she took over the Internetz with lifestyle-cooking-shopping guide Goop.com.

Hold on, America: If history is any guide, Gwyneth rarely leaves anything half-done, and we best prepare ourselves for a long and scary ride. She popped her sonic cherry at last week’s Country Music Awards with a corny, heartfelt rendition of “Country Strong.”

Check out a preview of the budding songstress below.

Underground favorite Jay Electronica has signed with Jay-Z’s Roc Nation, and to celebrate he’s released “Shiny Suit Theory” featuring Hov, The-Dream and Charlotte Gainsbourg, along with “The Announcement” featuring John F. Kennedy (yep, that one).

Labels have courted the unconventional rapper for a few years, particularly after he released the Just Blaze-produced insta-classic “Exhibit C” in 2009. P. Diddy, in particular, reportedly spent a year advising the New Orleans-born rapper.

The label deal will mark Electronica’s first full-length, as he’s released singles, a mixtape and an EP so far. He also produced the Nas track “Queens Get the Money.”

Roc Nation is Jay-Z’s label and management company, home to J. Cole, Rihanna, Mark Ronson, The Ting Tings, No I.D. and more.

With a four-year stint at haute fish temple Le Bernardin, critically ballyhooed executive chef gigs on the West coast and a Whole Foods ice cream empire under his belt, Daniel Holzman could probably become the next cooler, non-douche version of Bobby Flay.

Instead, he’s teamed up with Michael Chernow, New York nightlife demigod/bartender. But not, as one might expect, to open the next foodie-hipster-music-circus venue; the toothsome twosome opened a twee, bitty altar to carne on the Lower East Side.

The Meatball Shop, at 84 Stanton Street, opened to orgasmic reviews this spring (and they’re likely to open another Shop in Williamsburg, according to GrubStreet).

Aside from their keen appreciation of testes humor (references to naked balls, family jewels and cream abound on the menu), the boys may have opened a place that epitomizes the spirit of what the Lower East Side is at its best: A melting pot of ethnic, social and political diversity, with a shit-ton of booze, a kick ass beat and a 4 a.m. closing time.

Or, as the boys explain via their Twitter page, “Ever felt like rolling up your sleeves, listening to great music, and chowing on some DELICIOUS balls? Roll down to The Meatball Shop, thats what we do…”

Doggumentary Music marks the eleventh full-length album from Snoop Dogg, out early next year via Priority/EMI. Hear the first single “New Year’s Eve” on the rapper’s website, where he’ll also be posting “dogguments” of his work on the album.

“It’s called Doggumentary Music because this is my life and I want to share my music, and my process of making it, with the fans.” Snoop originally planned to title the release Doggystyle 2, the sequel to his classic 1993 album Doggystyle.

Snoop also rocked a cover of Brothers Johnson’s “Get The Funk Out Of My Face” last night on “Late Night with Dave Letterman.” The song appears on a new tribute to Quincy Jones, Q: Soul Boss Nostra, who was also a guest on the show.

Like Coney Island or AC/DC, the McRib has as many rabid devotees as it does reticent, purse-lipped detractors.

The McRib is back on the McMenu, with all of the usual “limited-time-only” caveats. Like many once-every-five-years McDonald’s eaters, I dutifully trekked out to my local shop to sample the piggy wares.

While I’m sure that technically the red, oblong puck at one time belonged to a mammal, the McRib doesn’t have much in common with the pleasing taste and texture of pig flesh trapped under sauce between a bun.

Instead of the sweet-salty, tangy umami explosion I associate with pork products, I got the distinct flavor of high fructose corn syrup (the BBQ sauce) and raw cumin (ditto) slathered on tofu basted in weak vegetable stock, then stored in a set of unused hampers (the patty), housed in a soft, gooey vehicle seemingly dropped in a glass of water before being served (the bun). But the pickles are good!

The McRib, like “Back in Black,” has its place; they’re both nostalgia wrapped up in a greasy, white-trash package that screams “call child services!” and that’s precisely why we love/hate them. Both should be enjoyed once every several years with a heavy dose of irony to wash it down.

At least Jack Osbourne has a reason to smile. Check out Ozzy’s son’s love of the McRib: