I was telling my buddy Jeff how I’d somehow gone my entire life without eating a McDonald’s McRib sandwich — which in itself is crazy since I’ve literally eaten every other sandwich on their menu — when he mentioned how when he was 16 and used to work for the fast food chain they’d take Big Macs and replace the two hamburger patties with McRib patties. After hearing this I knew that I needed to try one of these Big … Continue Reading »
Alright, this blog post is LONG overdue. Back in October I made a bet with Jess from BurgerMary.com on the Packers / Saints football game. Since I’m from Wisconsin I’m obviously a huge Packers fan and Jess, even though she’s from Australia and splits her time between there and Texas somehow ended up as a Saints fan. On the plus side, at least she doesn’t root for the Cowboys….
The gist of the bet was that if the Packers won … Continue Reading »
Recently I received an email from the people over at SodaStream offering me a free SodaStream Play. They also tasked me with coming up with a crazy dude foods inspired recipe using the machine and seeing as how I’m never one to back down from a challenge I accepted. Plus, I’ll be honest, as someone who has owned a SodaStream for over five years now I was pretty excited to check out one of the newer models.
What’s also … Continue Reading »
I pretty much spent my entire weekend eating Thanksgiving leftovers, and by late last night they were almost all gone. I had about enough left for one more meal, but there was a small problem — although I wanted a turkey sandwich to go along with my corn, stuffing, mashed potatoes and gravy I was completely out of bread,
Too tired to make a 10pm run to the grocery store I searched my refrigerator for a suitable replacement and noticed … Continue Reading »
Earlier this year I backed a Kickstarter project from a company called Anova that was making a low cost sous vide immersion circulator. For those of you who have no idea what sous vide cooking is, it’s basically a method of cooking food in airtight bags at very low temperatures for long periods of time. The idea behind it is that the food is cooked much more evenly and that you can actually cook the inside of your food properly … Continue Reading »
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