In the category of unfortunate opinion, I bring you the words of Darren Rovell, who writes the Sports Biz blog for CNBC.

He says of a new ballpark concession item from the Gateway Grizzlies of the Frontier League, "It's pretty awesome."

His praise is directed at a foodstuff that any rational person would curse as a crime against cuisine. It is described by the team as "a thin-sliced, steam-grilled, square-shaped burger topped with cheese and grilled onions that is then breaded and deep-fried."

Yes, we're talking about a deep-fried White Castle burger.

Last year, Rovell proudly points out, he endorsed the team's bacon cheeseburger served on a Krispy Kreme doughnut. (By the way, forget the Grizzlies. I'm pretty certain this concoction was invented much earlier by none other than the late rhythm-and-blues singer Luther Vandross.)

Here's a quote from Tony Funderburg, the general manager of the Grizzlies, on the deep-fried burger: "This is just another way to make Grizzlies games at GCS Ballpark more fun!"

According to fledgling food critic Rovell, when he heard the idea from Funderburg, here's what went through his mind: "I thought it was brilliant."

Wherever this guy got his training, I can't believe it was at either culinary or journalism school.

He tasted the burger in his office, after it sat around for an hour, getting cold. Then he had a flash of inspiration. He thought, "I can only imagine how great it is out of the fryer sitting at the ballpark."

Unless it's a foul ball ricocheting off your head, nothing can possibly happen to you at a ballpark that is worse than eating one of these burgers. And, of course, nobody will eat just one.

Gourmet Rovell added that he couldn't eat too much of his burger, "being that I'm down a gallbladder."

He isn't up a lot in IQ, either.