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Pulliam's is a mere 5 minutes from my house. I remember going there as a kid with my parents and pulling out my red hot dog and eating it last, after chowing down on the bun with my toppings (slaw, mustard, chili, onions, ketchup). I never knew there were other Pulliam's lovers around. I feel glad and proud that my hometown is highlighted for hot dogs. Much better than tobacco...

That's my signature cake, but I do mine with a twist. It's chili-lime chocolate cake with avocado buttercream

http://niksnacks.blogspot.com/2008/05/like-wanting-for-chocolate.html

I'll eat anything that I don't have to cook myself. Or wait a long time to eat. Fast food is definitely high on the list. Pizza, burgers, hot dogs (I have to be REALLY drunk to eat those), french fries, tacos, nachos....Mmm mmm mmm.

Carolina Red Hots definitely are made of all pork & #40 red dye. Yuck, if you ask me.

I love hot dogs. I really do. Only the beef ones, really. Carolina reds are quite popular around here, but all of that red dye makes me weep. I'll take a whole kosher pickle on a hot dog any day. The more the merrier. I prefer a crisp, fresh good ol' cole slaw & some hot, spicy chili but I'm digging those variations, for sure. Bulgogi is totally on my to-do list now.

I make biscuits for a living. It's my life! Literally! Freezing biscuits after they've been cut is fine. Letting them thaw or putting them straight into the oven frozen are both perfectly fine & viable options. I don't suggest refrigerating the dough after you make it because the results will not be the same. You biscuits will lack lift, texture, & taste. & we want these beautiful babies to taste good, right?!

Cutting biscuits into squares does eliminate scraps. They're also easier to make into biscuit sandwiches that way!

To learn more about biscuits, look at this post: http://niksnacks.blogspot.com/2008/07/biscuit-baker-memory-stick-maker.html

I do believe that I made the best, most perfect BLT ever...right here...http://niksnacks.blogspot.com/2008/08/whistle-stop-cafe-has-nothing-on-me.html
It was crispy, hot, cool, crisp, tangy, sweet, creamy & crunchy all in one bite. Can you believe it?

I'm patting myself on the back for first mentioning the monstrosity known as Kwanzaa Cake. I hate that this woman has a show and I don't. I have more creativity in my eyelash than she does. Second of all, I'd forgotten about Carpaccio being a painter and the nature of his work. Thank you@ Sweetie for bringing the topic back to basics.

Food is poetry but it should not have to be interpreted, only dissected.

I don't making cutesy names for dishes. Just call it what it is, and people won't second guess you. There's a difference between calling thinly sliced raw tomatoes a carpaccio and Sandra Lee's Kwanzaa cake. The idea of what she did to that cake makes me hurt on the inside. That, my friends, is how people get cut.