August, 2007 -

by BS

Harry, Did You Stay up all Night Eating Butter?

As someone who went to ~~binge-drinking summer camp~~ college in Wisconsin, I have a genuine soft spot for the Midwest. No other region of the country has so fully mastered the ridiculousness, perhaps even offensiveness that is American eating.

But Iowa, you have really outdone yourself this time. Allow me to present the real reason Rudy Giuliani skipped the Ames straw poll. No, he wasn’t scared of Mitt’s millions. There was a much more obscene sight there: Harry Potter carved out of butter.

Oh, Iowa State Fair. I thought you had hit your glutoness peak when you invented the deep-fried twinkie. You weren’t even close.

The only problem is, what are you gonna spread all that butter on? If only we had a giant loaf of bread, or a chocolate ice cream cake, or some medium-rare steak to spread that fatty goodness on. The solution after the jump.

in Uncategorized 4 comments

by gansie

Walking the Flank

When I first started my venture of all things cooking, I wanted (and still do) everything and anything related to cooking, even if I had no idea what to do with it. I bought over-priced, exotic spices, every utensil imaginable and a small, vintage (the cool word for used) cast iron skillet from the flea market at Eastern Market.

My cast iron skillet sat around for literally 3 years because I was so afraid of all the maintenance that it required. But after I received cookthink‘s weekly email, root source, all about flank steak and the ease of putting it in the cast iron and under the broiler, I thought I’d give it a try.

in Red Meat 6 comments

by BS

Oh, Snap!

Quick recipe for Lemon-Chile Red Snapper

Two notes on this one:

1- I made up this recipe with some inspiration from Alton Brown and gansie.

2- My dad came back from the store with a “red snapper-like” fish that he couldn’t remember the name of. So, um…let’s just say this recipe is for red snapper.

3- G’damn my entire house smells like fish – how do you get rid of that?

Recipe a the j.

by gansie

Pardon My F-Cup

Because today is already shot as an eff-word blasting, pro-objectifying women day, h diddy, once again, has helped us find a particularly fitting hott-link.

Cookies that grow your boobs to an F-cup.

Ugh, I hate Mondays.

Photo: Slashfood

in Desserts 1 comments

by BS

Food Porn

Feminism has made many advances over the past century, but perhaps none more so than in the field of cooking. Once confined to the bland Julia Child stereotype, today’s most popular chefs are breaking out of the mold.

Now you’re not considered a real chef unless you’ve graced the pages of Maxim covered in a substance that may or may not be chocolate. So the question clearly arises, who is America’s Tastiest Chef?

Is it raunchy Rachel Ray or good girl Giada, who makes a great tomato sauce (haha). Or is it stone-faced Iron Chef judge (and intredip supermarket shopper) Cat Cora, or maybe it’s that other judge, Top Chef’s Padma Lakshmi (yeah, we know, Padma doesn’t actually cook anything per se, but as the official pin-up girl of this site, she gets a free pass to the finals).

Equal Opportunity: Look for next week’s poll, in which we feature Mario Batali and Emeril Lagasse covered in gumbo.

UPDATE: Don’t miss our second, manlier version of the poll: here.

[poll id=”3″]

Photos: Maxim via Cooking Light, Esquire, FHM, Men.Style.Com

in Contests / Desserts / Trends / TV 23 comments

by gansie

Hott Links: Fuck, It’s Monday

(What not to do)

Yes, after a glorious weekend down the shore, I’m back at the office.

Fuck.

And now that my incessant snacking on potato chips, red grapes, swiss cheese, banana and chocolate popsicles… is over, I have to go back to eating with grace.

Here are some tips for eating at the office:

Leftovers = the new getting preggers (aka – career killer) [Chow]

How to butter your bread and other bullshit [Pittsburgh Post-Gazette]

Turkey legs, only cool at Renaissance festivals [Suite 101]

in Uncategorized 2 comments

by BS

Le Quesadilla

As many of you know, I’ve recently been transitioning from the world of office life to the land of freelancing, which means my lunchtime agenda has moved from overpriced salads at Cosi to scavenging through whatever I’ve got in my kitchen. This means a good once or twice a week I have a quesadilla, my favorite among all the fantastic ways to consume the glory that is melted cheese (I’m sorry grilled cheese! You’ll always be my first.)

Now, I know some people are purists about using only mozz. or maybe a monterey jack or other Mexican cheese in their goddamn quesadillas, but I like to experiment. Of course, some cheeses just don’t cut it. Cheddar is a bit too sharp, smoked cheeses taste a little off when melted, and Gorgonzola just doesn’t melt right at all. But I have found a secret that kicks any quesadilla up a good few notches: Brie. Seriously. It melts really well, and most importantly, it plays well with others – blending in nicely with your other cheeses and extra add-ins.

7 minutes to heaven after the jump.

in Cheese 7 comments

« Previous

August 2007

Harry, Did You Stay up all Night Eating Butter?

Walking the Flank

Oh, Snap!

Pardon My F-Cup

Food Porn

Hott Links: Fuck, It’s Monday

Le Quesadilla