Paul in Chicago sees no reason why whiskey, bacon and pie should live in separate worlds, so he signed up for a pie contest: There was bacon and bacon fat cut into the crust and a tablespoon of whiskey in the pecan filling. . . This was a nerve racking event for me because it was the first time I ever
See the full gallery on Posterous Here's my latest contribution to the View From Your Laptop series... I'm down in south Florida for a few days, and I found a pretty great Cuban restaurant that I've now been to three times. Among other things they sell huge hunks of deep fried bacon (about 8" x 1" x 1"). Traditionally they're then
Today's View is a love letter to the overstuffed Brazilian burger, the X-Tudo. From Dave: It boasts all the normal hamburger accompaniments like tomato, lettuce, onion, cheese and bacon, but goes above and beyond by having a slice of ham, fried egg, corn and potato sticks. Brazilians have added these ingredients to create a whole new dimension of taste and texture
Here's an outtake that just missed the cut on our Donuts Pt. 2 Episode. Dan ponders the wisdom of using donuts as burger buns, while Mark recalls the heaping boldness of http://www.youtube.com/watch?v=HffOj--p9bU
Our previous donut episode dealt with shape, composition and dunking, but that's just the beginning. This time we'll talk flavors, fillings, Dunkin' Donuts v. Krispy Kreme. Plus we got a lot of great comments from you that we discuss. Speaking of comments, don't be shy on reacting here and sharing your donut insight. Btw, complete team donut coverage is collected
As I make clear in this week's Thanksgiving show, I'm a big proponent of brining your turkey. (Here's a quick primer if you want to learn more about the basics of brining.) And as our guest, Ron Kuby, will rightly point out, the most important thing about brining is that you do it. But there's a wide range of flavors