Believe it or not ketchup can be homemade. Granted, you ‘d have to be pretty hard up for something to do to go ahead and follow this recipe but we’re trying to set a good example here.
All over America there are ongoing regional battles over who’s got the best barbecue. But down in Texas, they’ve reached a ceasefire. Southside Market is the oldest and best BBQ in the state. They’ve been smoking since 1882 and now you can get their mouthwatering creations delivered to your door.
Breaking out your culinary specialty “bacon and eggs” is not going to impress anyone. But follow these simple steps on how to upgrade your recipe and you’ll be on your way to chef-dom. It’s bacon and eggs served in toast cups. Yeah, toast cups. Think you have what it takes?
If you went to the doctor like you’re supposed to, he’d probably tell you to take a day or two each week and eliminate meat. Especially the good, red, delicious kind. Well, we’ve got an alternative that packs a lot of flavor and a decent dose of protein. What is it? It’s rice and beans, man, Cuban style.
Cardboard is good for boxes but it’s not the greatest flavor for a sandwich. Or a soup. If you’ve got a Mobile Foodie Survival Kit in your pocket, you can give cardboard cuisine a dash of flavor with your own handy array of organic herbs and spices. They’re small, stackable and stashable.
Even though it can get a little bloody, cooking steak is not brain surgery. In fact it’s about as easy as cooking gets. But cooking the perfect steak? That takes not just meat & heat but technique. Check this tutorial and recipe out. (Click “view recipe” below)
Who came up with the term “sliders” for mini burgers anyway? When’s the last time a slab of beef slid down your throat? Okay, you see what we mean? They should be called “hand grenades” or “burger bombs” (especially when they’re stacked with bacon). Call them anything but sliders.
If we know Lebowski, and we think we do, we know he’d totally kick back & snack on a box of gourmet chocolates, especially ones filled with the flavor of his signature drink: the White Russian or as he calls ’em, the Caucasian.