Recently our very own Nancita made a culinary pilgrimage to Minneapolis. She went on a quest for one of the nation's most infamous hamburgers, the Jucy Lucy. Created at a small, no-nonsense eatery, Matt's Bar, the Jucy Lucy is a hamburger with a molten cheese core. From the outside the burger looks like any old burger, but following the first bite, a stream of gushing, melted American cheese makes this burger far from ordinary. After seeing her pictures, I'm eager to make my own Jucy Lucy journey. How about you?
Posts for October 2nd 2008
When I need culinary inspiration, I turn to one of many cookbooks. But unless I'm feeling extraordinarily creative, I'm not sure I'll be turning to the latest cookbook to hit the circuit. The Testicle Cookbook: Cooking With Balls was just published by Ljubomir Erovic. Erovic is a chef in Serbia, a country where testicles are a prized delicacy. In the mood for goulash? Then why not experiment with a testicle version? Love pizza? Make his cheese, onion, pepper, bacon, and bull's testicle pizza. Of course, the art of eating testicles is nothing new: around the world, they've long been touted as aphrodisiacs.
According to Erovic, who organizes an annual testicle-cooking championship, the tastiest testicles come from bulls, ostriches, and stallions, although he claims, "All testicles can be eaten. Except human, of course."
What's your reaction to this? If you're really curious, you can view a bit of the book online. Do you have the balls to try any of the recipes?
Last week the series of presidential debates began and tonight the saga continues with a showdown between vice-presidential candidates Joe Biden and Sarah Palin. It's the perfect occasion to throw an impromptu viewing party! Hosting a debate party is a great way to feel more involved in the election process. To help you quickly plan a fabulous fete, I've rounded up some tips and ideas. Get them now and read more
A lot of manly men will be attending my hoedown so I've decided to get a keg of beer. When selecting a keg, choose a versatile, easy-to-drink beer that's neither high- or lowbrow. I've ordered a keg of Lagunitas, an IPA native to my hometown.
For the ladies, offer a spicy rum punch. Made with a spiced sugar syrup, rum, and fresh lemon and orange juices, this punch is refreshing and potent.
Of course, water, soda, and wine are always good to have on hand at any event, so stock up on those as well. Get the punch recipe when you read more
Now that the new season is well underway, I'm going nuts here over Fall produce. That, of course, includes my year-round favorite, the apple. You may eat one a day to keep the doctor away, but can you identify the fruit's many varieties?
Here's the deal: I'm going to flash you a picture of an apple, and you're going to guess the variety. Can you get all my questions right? There's only one way to find out!Take the Quiz
My rice journey continues with these scrumptious stuffed poblanos. I had chorizo in my fridge, so when I stumbled across this recipe I knew I had to make it. The chorizo is cooked with spicy and sweet peppers making for a flavorful rice base. Shrimp is stirred in at the last minute adding a surf-and-turf layer to the dish. Although the recipe doesn't call for it, I mixed a couple of tablespoons of cheese in with the rice before stuffing the peppers. The final stuffed pepper is a meal in itself that would be delicious at a Mexican fiesta. To see how I made it, read more
While they're often used interchangeably here in the United States, yams and sweet potatoes are not the same thing. In fact, the two are not even distantly related to one another!
Sweet potatoes originate from South America, and come in two different kinds: a pale-skinned variety, which has a thin yellow skin and a crumbly flesh similar to a baking potato, and a darker-skinned variety, which is often confused with the yam. The darker-skinned potato has a thicker, dark orange skin and a moist, soft interior.
Yams, which originated in Africa, are naturally sweeter than sweet potatoes and have a higher moisture content. The skin of a yam, while also dark brown, is dull in color and rough in texture compared to a dark-skinned sweet potato.
The tuberous two are easily confused because they do truly have many similarities. Both are in season from October through March, and can be prepared using the same methods, including baking, steaming, deep-frying, and microwaving. And, of course, both taste insanely delicious with brown sugar and marshmallows!
A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.
In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic. Placed on a bed of creamy polenta and topped with tangy blue cheese, this dish is filling and soothing. Bring Fall into your kitchen with this recipe when you read more
My birthday party is this Saturday night and so far, I've received only one RSVP! I sent over 40 homemade, snail-mail invitations and find it hard to believe that almost no one has called to tell me if they are or are not coming.
Am I too old-fashioned? Is RSVP-ing a thing of the distant past?
In an attempt to boost sales during tough economic times, coffee giant Starbucks has just unveiled a line of smoothies, rolled out a healthy morning menu, expanded its breakfast sandwich assortment, and revealed a new collection of gourmet hot chocolates. Since we've been deluged with a new range of options, we decided to put the food to the test. To see how Starbucks fared, click start.