I originally did a version of this hash brown bun seven years ago, but was never really happy with how it turned out.
Back then I used metal egg rings to form my hash brown buns, but due to the size of the egg rings my buns weren’t very large.
The sandwich I made with them still tasted good, but with such small buns all I could really pack between the them were a couple … CONTINUE READING »
The grocery store near my house makes and sells their own flatbreads and all of them look pretty damn good except for one of them — their Bacon Cheeseburger Flatbread.
I’m not sure what it is about those flatbreads specifically, but all they consist of is ground beef and bacon — obviously — and then wide strips of American cheese. There’s literally nothing else at all on them….
They look like something I’d make when … CONTINUE READING »
This past Saturday Panda Express invited me out to their Milwaukee-area location near my house to celebrate the Lunar New Year and try their new Firecracker Shrimp.
The dish features large shrimp, hand-chopped red and yellow bell peppers, onions, string beans, and whole dried chilis that are wok-tossed in a savory black bean sauce.
This was my first time trying the Firecracker Shrimp and I was definitely impressed with it. A lot of times at … CONTINUE READING »
Back in November I was on the FoodCrush Podcast talking about how this here blog got started, how reality cooking shows are fake, how BuzzFeed Tasty likes to steal ideas from food bloggers and a whole slew of other fun stuff. If you want to listen to the episode you can check it out here.
As Lori and Matt — the co-hosts of FoodCrush — were talking to me Matt suggested that I try … CONTINUE READING »
Last year I worked with the Wisconsin Pork Producers Association to create a couple pork-based recipes and I’m psyched to report that I’ll be working with them once again this year!
For my first recipe I breaded slices of pork tenderloin, deep fried them and topped them with bacon country gravy to create Pork Tenderloin Sliders. For recipe number two I once again sliced up a pork tenderloin — but sliced it lengthwise — … CONTINUE READING »