Breakfast served all day. The most exciting words you’ll ever see printed on a menu. Our house is the philosophical equivalent. When isn’t it a good time to have breakfast? I can’t think of one. A dish like this makes you wonder why you ever go out to eat.
I suppose you have to like scrambled eggs. I was in the camp of hating scrambled eggs for years. Let’s tally that in a column of “things people and restaurants have screwed up so badly they’ve ruined it for me.” Thankfully I’ve put my own little world right. Scrambled eggs made with love and attention, not cooked to within an inch of existence, and given a few minutes of thought are ohmygodthatsunbelievable!!! Dry scrambled eggs are best used to prop a door open. I know that’s personal taste, but really, who wants dry eggs? Continue reading →
Burger King revealed a slew of new menu items this past week. It’s been seen as a move to bring their menu in line with McDonald’s. Beyond that, Burger King in Nashville, Tenn. (a test market location) recently unveiled a whole host of menu items that have never before been spotted at the chain. Among them, BBQ Sandwiches, Sweet Potato Fries, Frozen Lemonade, and BACON SUNDAES!!!
Yes – bacon sundaes. Perhaps Burger King is feeling some envy for the recent Jack in The Box Bacon Shake. Despite the fact that it contained no real bacon and tasted awful – Jack in The Box got some huge buzz around the hateful beverage. Ice cream topped with bacon is coming to Burger King. At least if you live in Nashville.
I came home from the store a week ago with one of those ten pound bags of Russet potatoes. My other half asked what exactly I was going to do with all those potatoes. The most I could muster was a mumbled “I don’t know” because I didn’t, actually, know. I had no plan. They were cheap and I was in a buying mood. So I made our poutine recipe one night, I made more bubble and squeak, because there’s no way to ever have enough bubble and squeak, and I still had some potatoes left. So what’s a guy to do. We were out the other day and a restaurant had a baked potato soup on special. I didn’t get it, but it did get me thinking. That sounds awfully good. I searched around a bit and found a few different takes on the soup itself; some are more broth with chunks of potato, some are more potato as soup thickener, there’s quite a variety then. So what to do. Continue reading →
This is another installment of all things British. Once upon a time Two Fat Ladies (one of my most favorite cooking shows) made a version of a shooter’s sandwich on their show. I’d been intrigued ever since. It’s a giant meaty loaf of a sandwich. I decided I needed to give this go, just to see what it’s all about. It’s supposed to be a great sandwich for picnics, given it’s size, portability, and delight. I think it’s a good thing to have around just about any time. The name derives from “shooter’s” (think fox hunt) putting this on the bottom of their bag in the morning and eating it for lunch or throughout the day.
The general idea behind a shooter’s sandwich is a meat stuffed loaf of round bread. It’s a bit more in-depth than that, but that’s the vague outlines at least. Continue reading →
Right now as we speak, Joseph Leonard is ser ving several dishes made with parts from two locally-raised Tamworth pigs (a breed of “threatened pigs” – almost as threatened as Malvern Pudding.) Breaking down a whole hog is not child’s play, and chef James McDuffee makes it look pretty epic. Daily specials for this week-long “Pig Takedown” include: ribs, meatballs, trotters, belly, loins, and chops. MMMM, pork. To kick off the pork fest, the JoLeo team put together a time-lapse video of chef Jim McDuffee breaking down a whole hog, set to the tune of Jay-Z’s “The Takeover.” Check it out below. Oh and I really dig the flyer. That’s a mighty big pig next to that kid.
Bacon salt you say? Indeed. Sounds like a really good idea doesn’t it? I thought so. I saw this in the store the other day but it’s filled with MSG and corn syrup to give it a bacon taste while remaining vegetarian and Kosher with a big K. I don’t really have either concern so I’m going with simple REAL bacon salt. Like bacon and salt for ingredients.