Category: Food

I am not, by any stretch of the imagination, a “food hippie”. I will never go vegetarian. I think the Kashi people are a bunch of left-wing America haters. I think organic food is mostly a ripoff. I don’t care how much carbon was belched into the air by airplanes delivering my British cheese or Chilean plums. And while I do agree that farmer’s markets are excellent sources of fresh, inexpensive, locally-grown produce, I frankly just can’t be bothered to wake up early on a Saturday morning to do my shopping.

There is, however, one “localtarian” thing I do agree with, and that’s honey.

Continue reading “Go Local, Honey!”

A group of investors and Italian inventors have handpicked a long-time Indianapolis bakery to help bring to the U.S. a newfangled food called Pizza Cone.

Pizza Cone is exactly what it sounds like: A cone made of pizza dough stuffed with ingredients like cheese, pepperoni and pizza sauce and then eaten on the go like an ice cream cone.

Taylor’s Bakery, founded in 1913, has signed an agreement with Hilton Head, S.C.-based Pino Gelato to be the sole producer of the cone for all of North America.

via Our prayers have been answered: Meet the Pizza Cone | Blog of Hilarity.

For a limited time, U.S. residents can get a free frozen entree from Kashi!

All you’ve gotta do is go to kashi.com and click the “get a free frozen entree coupon” link in the middle of the page.  Just fill out the form and wait “four to six weeks” for your coupon to arrive. The coupon will allow you to get one Kaski entree – Sweet & Sour Chicken, Southwest Style Chicken, Black Bean Mango, Chicken Pasta Pomodoro, Lemon Rosemary Chicken, Lime Cilantro Shrimp, Lemongrass Coconut Chicken, Tuscan Veggie Bake, Mayan Harvest Bake, and more – absolutely free.

A word of warning: Kashi’s site seems to collapse every time a TV commerical runs for this offer during prime time. For best results, trying signing up in the “off hours”.

The Jabaconageburger With Cheese

A cheeseburger patty topped with bacon and sausage between two Jamaican beef patties.

via This is why you’re fat..

A burger? A dog?? NO! It’s a Super Burger Dog.

Thanks to QBabe for this wonderful idea! I’ll give a brief explaination and let the pics explain themselves. After the pics, I’ll give some hints/changes for doing them again. My apologies to the dial up posters 🙁

I used 3 1/4 oz of plain straight Ground Chuck for each one. Flattened out to just a tad longer than the dog. I added a couple slices of Colby Jack cheese and then molded the burger around the dog and the cheese. Just a sprinkling of S n P and garlic powder on the burger first. I pinched the ends tight and rolled a slice of bacon around the burgerdog and fastened each end with a toothpick. I then dusted lightly with Dizzy Pigs Dizzy Dust for added flavor. Cow Lick would also be excellent. I put the finished product in the freezer for approx 45 minutes to ‘set up’ and be easier to handle for the grill.

via Rumrunners Super Burger Dog Recipe. Dizzy Pig BBQ Recipes. Fantastic recipes for the grill, smoker or in the kitchen..

So, this past Monday night the missus and I went to bed kind of early. After getting the bed and getting all comfy, we started watching No Reservations with Anthony Bourdain. This was a new episode, based in Chicago.

As it often happens on Bourdain’s show, he was paired up with a neighborhood foodie to visit some local institution. In this case, it was a “Chicago food historian” who took him to a local dive to experience the “mother in law“: a beef tamale served in a hot dog bun with chili poured on top.

When it came time to place their orders, the food historian suggested that they get “suicides” to drink. Bourdain looked confused, and asked what that was. The historian said that it was “when they go down the line of drinks and put a random amount of each drink in the cup. That way it’s different every time”. Bourdain still looked confused, but as he always does, he just shrugged his shoulders and went along with it. Eventually the food was brought out, and when Bourdain took a sip of the drink he said something along the lines of “it’s like every childhood nightmare I ever had in one glass”.

Continue reading “Anthony Bourdain and Suicides”

One of the attendees of Jim & Lisa’s 5th Annual Super Bowl Spectacular sent me a message on Facebook, asking for the recipes for a couple of the dips we served.

Instead of replying to him directly on Facebook, I thought I’d post them here to share with everyone:

WHITE PIZZA DIP

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream
1 cup (8 oz.) ricotta cheese
1 cup shredded mozzarella cheese (about 4 oz.)
1/4 cup (1 oz.) chopped pepperoni (optional)
1 loaf Italian or French bread, sliced

1. Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.

2. Sprinkle with remaining 1/4 cup mozzarella cheese.

3. Bake uncovered 30 minutes or until heated through. Serve with bread.

We usually make this a slightly different way: we combine all the ingredients in a mixing bowl, pour it into one of the mini Crock Pots and top with the remaining mozzarella cheese. We then cook it on HIGH for 1 hour or until bubbly, then kick it back to LOW.

Continue reading “Super Bowl Party Recipes!”

I must try this:

In a nutshell, you take ten strips of thick-cut bacon and lay them out in a 5×5 weave. You then take two pounds of bulk Italian sausage and lay it on top like a giant patty. You then take the rest of your bacon and cook if how you like it, then crumble over the top of the sausage patty. Add some barbeque sauce and spice rub, roll the whole thing up, then cook on the grill for around 2 hours!

Ohmygod yum!

Read the full recipe here.