Monthly Roundup - February, 2008
The best from cyberspace in the past month. It seemed to be a slow month in the food blogging world.
- Sandy at Junkfood Science debunks the recent mercury in tuna scares scares. It pays to do your research, folks.
- The nacho cheese fountain via Serious Eats. This is brilliant!!
- Another hilarious hot sauce from the Hot Sauce Blog: Ass Murdering Hot Sauce!
- The Paupered Chef goes on a bourbon tour. I do love me some bourbon and Woodford is one of my favorites.
- Not Martha makes a bacon bowl. This is one of the best things I've seen in ages. My regular readers know that I believe bacon is a gift straight from God. I'll definitely be trying this sometime. They could even make a salad fun!!!
That's all I got, but I will leave you with this great photo from Carl Huber. If you ran accross something cool in the cybersoup this month that I missed, let me know.
8 comments:
Bacon Bowl.
BRILLIANT!
My thoughts exactly, Slinger. Makes a salad a little more appealing, doesn't it? ;-)
I like your blog. How can I set up a RSS feed, and how did you get your link to the blog to show up in your signature on GG.com? Let me know and visit my blog and let me know what you think.
OK....I'm with you that everything IS better with bacon and a BACON BOWL???? Holy moly--what a great invention!!!!
Having a cooking schedule is very important as I have learned from my previous experiences! I've come across a rather good one here: http://www.themantuary.com/2008/08/07/how-to-manage-your-meat-with-a-smoking-timetable/
Thought of sharing with you all!
Just figured out the link didn't come through... here's it:
The Mantuary.
Love the variety! This is certainly a place to get lots of information from and try out some fun new recipes! One of my favorite grilling recipes is http://weber.com/recipes/Recipe.aspx?rid=131. Molly Koch (Weber)
BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.
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