smoke and meat and spice
pigs and cows or even lamb
barbecue: a noun
If I make it myself, I will grind it
But I'll eat a burger wherever I find it
A nice char from the griddle
(And some cheese in the middle)
As long as LaFrieda's behind it
Has anyone made this yet? On epicurious there's some debate in the comments over whether there's much too much vinegar. Any thoughts?
this looks great, but is there a link for the recipe for the tart dough?
I know many people find them revolting, but I grew up on mashed sweet potatoes (for some reason, with canned pineapple in them as well), covered in mini marshmallows and then put under the broiler.
Yes, it is much too sweet. And fairly low brow. But, while I'd be upset if you took away the turkey and stuffing and mashed potatoes and everything else, it would absolutely not be thanksgiving without the sweet potatoes with marshmallows.
The first quote is from the NY Times.
I'll leave the second for someone else to answer (part of the fun of pie is making sure everyone gets a piece).
Jane and Michael Stern changed the way I eat.
My Roadfood is dog-eared and irreplaceable because the Sterns transform looking for dinner into an uncompromising search for taste in all its myriad forms. From roasted lobster on tree stumps at The Place in Guilford, CT to the peppery heat of Craigâs Bar-B-Q in DeValls Bluff, AR, Roadfood has given me places to eat. But itâs also turned me into a food explorer, and â“ as any eater worth his salt should know â“ there is no clear destination, but rather the journey is itself the goal, one bite at a time.
adam hasn't favorited a post yet.