Photo of the Day: Baconwrapt Scarf
I think the one from Shopsin's is better and it is a few dollars less.
http://shopsinsgeneralstore.com/
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Serious Eats Gift Guide: Apparel
I bought the bacon scarf a few weeks ago...I'm thinking of debuting it at my company holiday party tomorrow night!
Pizzeria Bianco: Long Wait, High Expectations
Wow - I've been to Pizzeria Bianco many times, but I've NEVER encountered a line that long - that is insane! They have been getting a lot of press recently - maybe that is part of the reason. I'm a fan of their pizzas, but I don't think there is any restaurant on the face of this planet worth a four hour wait!
Do you blog? What's your URL?
Blog name: Bacon Unwrapped
My URL: http://www.baconunwrapped.com
What it's about/tagline: Bacon. Period. It's about the various ways we eat it, the people who make it, the humor it provides, and whatever other random bacon thoughts come to mind.
Phoenix: Best Restaurants and Other Places to Eat
Great Phoenix list. Right on the mark.
For a traditional breakfast in Phoenix, go to Matt's Big Breakfast for sure. But if you are looking for breakfast with more of a southwestern angle, definitely do the brunch at Richardson's, which has long been one of my favorite restaurants in Phoenix (and is conveniently down the street from my house!). But if you don't make it there for brunch, dinner at Richardson's is also some of the best southwestern cuisine in town. And the atmosphere of the restaurant is great (although it does get crowded quickly).
The ultimate kitchen essential. Who makes the best knives?
I have a Henckels knife I swear by for bread. But for everything else, definitely Global. They are strong, sturdy, and sharpen nicely. The weight balance is good. And they look pretty on my magnetic wall strip.
'Top Chef' and the Broccolini of Doom
I love Bourdain's caustic sense of humor. It's a nice contrast to all the peppy cheerleader food TV personalities out there these days.
Bacon--thick or thin?
Thin for wrapping. Thick to eat on its own or to cube for mixing into other dishes.
What seemingly basic ingredient can you simply not bear?
Cucumbers. But I love pickles. Go figure.
Responses to Comments by BaconUnwrapped
Pizzeria Bianco: Long Wait, High Expectations
I have never been to Pizzeria Bianco, in fact despite living in Phoenix for FIVE years I have never heard of it! Am I nuts? apparently- people visiting me later this month begged me to take them there. Is it worth the immensly long wait- and WHAT makes it so great?! Any insights?
Btw: Has anyone eaten at Slices in Tempe. It is far from gourmet but it is certianly the best drunk food pizza I have ever had next to Casa di Amici's in Morgantown, WV! (GO MOUNTAINEERS!)
Photo of the Day: Baconwrapt Scarf
Could this be considered kosher bacon? :) I'm afraid I'd crave bacon profusely every time I wore this!
Photo of the Day: Baconwrapt Scarf
Very lovely but I would always expect my neck to greasy when I took it off!
Photo of the Day: Baconwrapt Scarf
Mmm, bacon. *Homer Simpson-esque drool*. Seriously, bacon is the new black.
Do you blog? What's your URL?
Thank you, Adam. Great blogroll!
Blog name: pastrystudio
My URL: http://pastrystudio.blogspot.com/
What it's about/tagline: I have a reverence for classical pastry technique as well as endless curiosity for international traditions and modern flavor juxtapositions. My blog is about simple, fresh, minimally sweet handmade objects of desire.
Do you blog? What's your URL?
Oops. Forgot to add my second new blog, Larousse Bites - Personal Notes on the Larousse Gastronomique 1961 Edition.
Today's post is "It's Christmas so it must be Cockscombs".
Do you blog? What's your URL?
Duh. Here is the proper link for Hunter Angler Gardener Cook.
Do you blog? What's your URL?
Blog name: Hunter Angler Gardener Cook: Finding the Forgotten Feast
My URL: www.honest-food.net
What it's about/tagline: Found foods, foraging, unusual veggies, wild game and fish -- all with serious eating in mind. I am a cook who hunts, not a hunter who cooks. My bent is the Mediterranean (Italy, Spain, Greece, Portugal) although I have a weakness for American recipes from the 1600s and 1700s. I also review wines from both the Mediterranean and from my local regional wineries in the Sierra Foothills, Lodi and Clarksburg.
Do you blog? What's your URL?
Blog name : Cooking Monster
url : http://www.cookingmonster.com
What it's about : mostly my ramblings about cooking, along with recipes, new and old, I've had success with ... and rather than keeping them on index cards, I figured I'd share them with the world.
Do you blog? What's your URL?
Great list, Adam!
Blog Name: The Perfect Pantry
URL: http://www.theperfectpantry.com
What it's about: What a food writer keeps in her fridge, freezer and cupboards.
Website: http://www.baconunwrapped.com
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