The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home. That’s why I loved this baked slider […]
This isn’t the first time I’ve gotten a video idea from Diners, Drive-Ins and Dives, but it is the first time I can’t seem to figure out which restaurant it came from. I wasn’t paying close attention, and just caught the end of the segment, but I do know they […]
Chopping up perfectly good steaks to make burgers with is going to raise a few eyebrows, and that’s just one of the reasons to do it. The great taste and texture are a couple other ones, not to mention it’s always nice to know exactly what you’re eating. Besides, imagine […]
Yes, I’ve had a McRib sandwich, and no, I didn’t know it contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they weren’t made from pristine pieces of succulent, heritage pork, but had no idea just how un-rib the McRib really was. Although, in […]
One of my earliest “exotic” food experiences was eating potato knishes with my Dad when we’d visit Coney Island. There were the square variety, and we’d buy them from a hot dog cart, and since potatoes were my favorite food growing up, I was in heaven. I mean, mashed potatoes […]
I’ve wanted to do a video for baked cheeseburger sliders for a while now, but I’ve also been craving a meatball sub, so long story short, this is what I ended up with, and they were amazing. Above and beyond some decent ingredients, the real secret to these beauties is […]
No, that’s not a typo. Depending on whom you talk to, this cheese-stuffed burger is either called a “Juicy Lucy,” or a “Jucy Lucy.” That’s because two restaurants in Minneapolis claim to have invented it, and they spell it differently. The 5-8 Club goes with “Juicy,” while Matt’s Bar saves […]
I was attempting to do a little twist on the venerable Croque Madame, by soaking the toast in a custard batter before frying, instead of topping it with the usual white sauce, but when I’d finished, I realized what I really had created was a Monte Cristo with a poached […]