 Image via Wikipedia |
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Chicken Fried Bacon served up by Frank Sodolak at Sodolak’s Original Country Inn in Snook, TX. Texas Country Reporter Bob Phillips stops by for a taste. |
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I just discovered a blog called thisiswhyyourefat.com that logs images and descriptions of sometimes frightening but always awesome culinary concoctions.
Sloppy Joe On A Krispy Kreme (submitted by Jenny via peculiarfare) |
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I'm a fan of Chris Lester. Not only is he a talented writer and podcaster, a wonderful voice actor, and an all-around awesome dude, but also apparently he's also a mad scientist in the kitchen. In his latest blog entry, he shared the stream-of-consciousness that went into the creation of a recent meal. |
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Evo Terra recently published his recipe for his "Sacred Excrement Chili" and gave me permission to post it here to share with everyone. Because I made so many mouths water via Twitter prior to my New Years Eve party, here's the recipe for some seriously hot chili. No beans, because that's a hanging offense. |
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I discovered this recipe before Thanksgiving and made it for desert then and for Christmas Eve and night parties. It was a hit at all three events! This is so easy to make -- the hardest part is waiting for it to cook! |
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OMFG this is teh awesome! I wish I had seen this sooner! I'm SOOOO gonna make this!
Source: BaconToday.com |
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Photo:
 I was experimenting with my xmas rum ball recipe. I pondered making rum balls with Blue Curaçao instead of rum. I also skipped the cocoa and substituted honey for the dark corn syrup. Well, this did not make blue/smurf balls as I'd hoped. This dough ended up being a pale green. I tried adding extra blue food coloring, but it barely touched teal, and I was afraid to add anymore dye. The real tragedy is that this tasted great and I did not want to waste it. The Curaçao gave it a wonderful orange citrus flavor. Then, well, I can only blame this on the alcohol, but I decided I would call this Adult Play-Dough! Now you CAN play with your food! |
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I love jambalaya but I don't always enjoy cooking it. The hardest part seems to be with the rice. Either it cooks too long and gets mushy making the whole mess a starchy gruel, or it doesn't cook enough and the rice is crunchy. I am only successful when I cook the rice separately in a rice cooker and add to the pot of everything else. Does anyone have suggestions for getting a one-pot jambalaya to work? Do you have a no-fail recipe you can share? Thanks, |
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