me: i like to cook. i like to cuss. i do both with great gusto every thursday night, as i take on a new recipe from my ever-expanding cookbook collection and attempt to bend it to my iron will. in between, look out for original recipes, restaurant reviews, food related musings and more. fucking A!
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food fiends
- 101 Cookbooks
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- orangette
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- the girl who ate everything
food pr0n
heh
whoa...that's meta.
recent rumbles
- September 2008 First Thursday: The Grill
- Eating Out: The Left Bank in Pictures
- The Dodge & Graham Horse and Pony Jamboree: Epilogue
- It’s 8pm on a Thursday.
- The frig stands alone.
- The Dodge & Graham Horse and Pony Jamboree: Part 2
- The frig? Chug, muthafuckas.
- The Dodge & Graham Horse and Pony Jamboree: Part 1
- The frig? My cultural relativism only extends so far.
- Weekend Frig: Supermarket Terrors
bygone epics
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
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keep up
don't steal my shit.
September 2008 First Thursday: The Grill 08 Sep 08
September 2008 was all about gorgeous grilled foods and over-achievers. I don’t know if the multiple-recipe entrants are trying to make up for lost time or just want to make the rest of you look bad, but some people are definitely working overtime here.
Roundup after the jump, and October 2008 info at the end!
August 2008 Roundup: Finish your veg, or no beer for you. 11 Aug 08
Have I mentioned to y’all lately that you’re awesome? Because you seriously are.
Modern pharmacology and I are gradually clawing our way toward stability, and most of you correctly surmised that I’d be skipping my own First Thursday for August. Which I did, because it was getting hard to adjust seasoning correctly what with all the tears in the pot fucking up the salt levels. But some of you didn’t skip it, because you are supportive and wonderful and possibly also slightly crazy yourselves, and I couldn’t deprive you of the joys of roundupedness.
Here are your seasonal, colorful veggie dishes:
July 2008 First Thursday: The Roundup 07 Jul 08
Here it is: the first ever round-up, for the first-ever First Thursday event! Nine brave souls took the challenge, followed the recipes, and produced some (mostly) delicious albeit beige food. Thanks to everyone who participated! Pat yourselves on your collective back. To everyone else: FOR SHAME! You know who you are.
Next month, we kick off themes. For August 2008, we combat the scourge of beige with colorful produce. Our theme: A seasonal fruit or vegetable with which you’ve never worked before.
On to the recipes!
» Read More
GIVEAWAY! Guess how many pounds of pork are in my refrigerator right now. 22 May 08
No really, guess. Closest without going over, Price is Right-style*, wins a copy of Mastering Barbecue
The reason my fridge is laden with pork is that it’s almost time for our Second Annual Memorial Day Pork SmokeStravaganza, when we fill the apartment to bursting with people who in turn fill their gullets to bursting with pork (We do accommodate our veggie and kosher friends, we’re not heartless…but we use a separate grill so their vegetables don’t contaminate our pork).
I’ll be regaling you with tales and recipes from SmokeGate ‘08 all next week and answering your most pressing questions, such as: “Will someone top last year’s pulled pork five-sandwich record?,” “How many sleeping drunks can fit in a hammock?” and “How many hungover partygoers does it take to pay for the hammock they broke while drunk on baby back ribs and homebrew?” Until then, if you’d like to plan your own Porktoberfest, here’s a round-up of pulled pork from around the foodblogosphere
- The White on Rice Couple demos the simplest of all pulled porks: just pork, salt and smoke.
- Everyone’s got something to say about authentic Carolina pulled pork with vinegar-based sauce, including Serious Eats, The Paupered Chef, and Gild the Voodoolilly. I’ll pay each of them a dollar if they’ll wrestle in a pit of barbecue sauce to determine whose pork is the best.
- For a light version, Recipe Girl uses pork loin. I’m pretty sure that “lite pulled pork” is some kind of anathema, but I present it here in the interest of variety.
- No grill? First, shame on you. Second, Confessions of a Foodie Bride saves your sorry ass with a crockpot version. You should thank her.
- Sunday Nite Dinner has an outstanding looking Vietnamese-style pulled pork with lemongrass-caramel sauce that I need to be eating RIGHT NOW, PLEASE.
- Closet Cooking takes us “South of the Border” for some “carnitas” made with “braised” pork.
- Meathenge takes pulled pork and makes it EVEN LESS KOSHER with a pork roast braised in milk. It makes Abraham cry!
*My cousin Pam won an RV and a trip to China in the Showcase Showdown in the mid-80s. Also, don’t forget to spay and neuter your pets, or the disembodied head of Bob Barker will haunt your dreams. Or so I’ve heard; I’m not leaving that one to chance.
(Cute piggy pic from Lenndevours.)