You can't beat homemade burgers. My favourite is quite simple I just put some really strong mature stilton in the beef patty. Tastes fantastic.
Mariah Milano - The Pornstar Foodie :)
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Ace Boobtoucher
Founder and Captain of the Douchepatrol
Tonight I'm doing pan seared Tilapia with a clementine buerre blanc, cous cous and sauteed green beans. It's only about 15 minutes of real work but it comes out fancy as fuck.
BCT
Pucker Up Butter Cup.
The Lobster Grilled Cheese looked heavenly.
I'm headed to Montreal this week to film at Joe Beef, Au Pied De Cochon and of course Wilensky's I'll also be heading to Cabane à Sucre (Sugar Shack) but won't be filming there that is just one of the world's greatest meals with some friends. If you didn't see Anthony Bourdain's episode on Quebec which featured all of these places, you need to. It is fucking AMAZING. I have become friends with one of the 2 owners of Joe Beef, David McMillan who was on the Bourdain episode and he is going to be my host taking me to all of these amazing places.
You have to checkout this video on Sugar Shack
You have to checkout this video on Sugar Shack
Ace Boobtoucher
Founder and Captain of the Douchepatrol
The "we're here, we're Gruyere, get over it" burger from www.thebobsburgerexperiment.com. It's like a deconstructed French onion soup burger. So yes, I made a soup sandwich. Dip the buns or brush them with Au jus before toasting them; carmelize some sweet onion; cook the burger and top it with the onion and extra cheese. The creator says serve with gerkins but I went with sauteed green beans.
I recommend using a knife and fork and dipping the burger in the left over Au jus. Delicious but a little heavy.
sounds good 
I am still in Montreal as I write this trying to decide if Tim Horton's coffee is worth getting bundled up and dealing with zero degree weather or not. I have had the best food experience of my entire life here this past 5 days. Joe Beef is my favorite and exceeded every expectation and that is saying a lot considering the top chefs in the world put it in the top 5 or top 10 restaurants in the world. If you saw the Bourdain Parts Unknown episode in Quebec you saw the owners of Joe Beef and their passion for food. This is the part of the episode when they are ice fishing and prepare a meal in the ice fishing hut that is decadent.
and here they are with Bourdain taking the train from Montreal to Quebec city. You can see the way they view dining and how important food is and the history of food and the culture that goes into it.
I can proudly say that David McMillan (ths bigger guy) is my friend and he fed me meals at his restaurants Joe Beef, Liverpool House and Le Vin Papillon this past weekend that I will remember for the rest of my life. roasted rabbit stew with root veggies, seared foie gras on top of whipped potatoes and giant shavings of black truffle, duck eggs with caviar on homemade bread toasted on an open fire, pork belly with coffee-infused Dijon mustard made in house, pig tail raviolis, sweetbread sausages, venison chili, epoisses cheese so gooey and stinky yet so incredibly delicious and the list goes on. They brought me out one of everything on the menu to try. Seriously. 15 entrees and 11 appetizers and 7 desserts.
Think I'm full of shit? Here' ya go!
I am still in Montreal as I write this trying to decide if Tim Horton's coffee is worth getting bundled up and dealing with zero degree weather or not. I have had the best food experience of my entire life here this past 5 days. Joe Beef is my favorite and exceeded every expectation and that is saying a lot considering the top chefs in the world put it in the top 5 or top 10 restaurants in the world. If you saw the Bourdain Parts Unknown episode in Quebec you saw the owners of Joe Beef and their passion for food. This is the part of the episode when they are ice fishing and prepare a meal in the ice fishing hut that is decadent. and here they are with Bourdain taking the train from Montreal to Quebec city. You can see the way they view dining and how important food is and the history of food and the culture that goes into it.
I can proudly say that David McMillan (ths bigger guy) is my friend and he fed me meals at his restaurants Joe Beef, Liverpool House and Le Vin Papillon this past weekend that I will remember for the rest of my life. roasted rabbit stew with root veggies, seared foie gras on top of whipped potatoes and giant shavings of black truffle, duck eggs with caviar on homemade bread toasted on an open fire, pork belly with coffee-infused Dijon mustard made in house, pig tail raviolis, sweetbread sausages, venison chili, epoisses cheese so gooey and stinky yet so incredibly delicious and the list goes on. They brought me out one of everything on the menu to try. Seriously. 15 entrees and 11 appetizers and 7 desserts.
Think I'm full of shit? Here' ya go!
The simplicity of these sandwiches is what makes them so good, along with the bread. I knew I had to film there when I saw Bourdain on his show then David Chang on Mind of a Chef go there as well. If those guys are going there it had to be something special and it was. I know the usual suspects will say some negative shit about it but until you've had it you won't get it. I expected very little and left there feeling dumb that I doubted it and had my mind made up already. Fried salami and bologna, (all beef as it is owned by a Jewish family) with either swiss cheese or Kraft, with mustard (no exceptions!) on a house-made bun that is then pressed. They serve it with pickles, sour or half sour. They have their own soda fountain and serve nothing brand name, it's all made in house. I had a cherry soda and then she made me a chocolate egg cream that was yummy
Best sandwich I ever had was from a deli in new york. Ciabatta bread filled wih various salamis, mustard, pickled chilli & gerkins with emmental cheese. WTF is Kraft btw?
Simplicity is the genius behind food. Keep it simple and chances are it will be good!
Kraft is essentially what is known as American cheese. It is crap like velveeta or cheez whiz. If you ever want to define American cuisine just look at our national cheese. ultra-processed slices in plastic with very little character at all.
Kraft is essentially what is known as American cheese. It is crap like velveeta or cheez whiz. If you ever want to define American cuisine just look at our national cheese. ultra-processed slices in plastic with very little character at all.
I see, the shit known as 'cheese slices' in the UK. Like the pink hat suits you
So if I just a bunch of food does that make me a porn star?
It makes you something. Not exactly sure what that is yet.
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
I don't have a back yard to barbecue and my place isn't big enough to hold parties. So when I do have any company over I don't take hosting people lightly and this includes my card games. I want people that come to my house to enjoy good food. My veg friend is a regular and I easily please him. This past weekend we were having his brother in the game for the first time and he is a vegan. Vegetarians have a hard enough time with limited menus but this was a challenge. I don't want to serve stuff that "you can eat and you can't eat". And I don't want the rest of the carnivores to feel cheated on flavors either.
Thus, with a little Internet work, I found 2 key items. Vegan bacon and a recipe for vegan cheese. Thank you Wegmans. It's not so much the bacon. I knew it had to exist but the cheese I could make myself! I was skeptical but decided to have it a go. The recipe was almost everything I stock in my house and so fucking easy to make. Here it is:
2 C. potatoes, diced large
1 C. carrots, diced large
1/2 C. water
1/3 C. olive oil
2 tsp. salt
1 Tbsp. lemon juice
1/2 C. nutritional yeast flakes
1/4 tsp. onion powder
1/4 tsp. garlic powder
dash of cayenne
Boil the potatoes and carrots till soft. Throw everything into a blender and run till smooth. BANG! You now have nacho cheese sauce. I couldn't believe it and it came out perfect on the first try. Finding that nutritional yeast flakes was a bit of a hunt but Wegmans does carry it. Give it a try.
Thus, with a little Internet work, I found 2 key items. Vegan bacon and a recipe for vegan cheese. Thank you Wegmans. It's not so much the bacon. I knew it had to exist but the cheese I could make myself! I was skeptical but decided to have it a go. The recipe was almost everything I stock in my house and so fucking easy to make. Here it is:
2 C. potatoes, diced large
1 C. carrots, diced large
1/2 C. water
1/3 C. olive oil
2 tsp. salt
1 Tbsp. lemon juice
1/2 C. nutritional yeast flakes
1/4 tsp. onion powder
1/4 tsp. garlic powder
dash of cayenne
Boil the potatoes and carrots till soft. Throw everything into a blender and run till smooth. BANG! You now have nacho cheese sauce. I couldn't believe it and it came out perfect on the first try. Finding that nutritional yeast flakes was a bit of a hunt but Wegmans does carry it. Give it a try.
After eating a LOT of foie gras and pork and desserts in Montreal I jumped back on the diet wagon starting today so I have to get creative to keep meals interesting. They just opened a new BBQ place down the street and when the wind blows the right way I can smell the smoke and it is NOT conducive to calorie counting They have a half-fat brisket to die for!
They have a half-fat brisket to die for!Get a chicken Balti going on your hob. The BBQ place will be shut in a week.
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