Ferrall's Burgers in Hopkinsville, KY. Super thin, old-school sliders with fried onions, mustard, cheese, and pickles. A cheeseburger is $2, fries only $1 and drinks only $1. You can feed your whole family for $20.
There is a mixup on slide 28. It shows a picture and labels a "Fried Chicken Biscuit with Orange Marmalade" but the describing paragraph is about a sweet pea vodka cocktail.
I've made these just slightly sweet with cherry koolaid and sliced them thin to place on top of burgers. It kind of takes the place of the beets and pineapple on an Aussie burger. I only use claussen pickles though because I find them to be so much crunchier than other brands.
Tusker beer! I love that stuff. I fell in love while on safari in Kenya back in 2005. I found a purveyor in west Kentucky that imports it for me. At $2.00 a beer it's not outrageous by any means.
Goat meat would send me back to the islands with this dish. All I need is a rum punch in my glass.
I like to make a "John Daly" on really hot summer days. It's a play on the "Arnold Palmer" which is a 50:50 mix of iced tea and lemonade. I mix black ice tea with bourbon, lemon juice and simple syrup. It's very refreshing and the only garnish needed is a porch swing to sip it from.
We don't actually drink this in Kentucky. We stick with the other kind of "Kentucky brown water."
I love Tusker beer. I talked my favorite beer proprietor into carrying it a couple years back.
black, piping hot so that it burns the roof of my mouth. i never see the bottom of my cup because i'm constantly replenishing my halfcup to keep it hot
with ketchup for fries and on fried rice
while I'd rather use guanciale I find I most often use pancetta in carbonara
silken tofu with chopped scallions, sesame seeds, black vinegar
Holeman and Finch in Atlanta
boiling sugar to make pralines
on pizza with corn and arugula
grapefruit segments
the $300 Serendipity burger
Bacon lardon, caramelized onion, sweet corn, mozzarella, and arugula
Holeman & Finch Public House
I've got a bottle in the console of my truck so that I can doll up any food when I'm on the run. (I admit that I eat fast food on the occasion *gasp*)
Was able to eat at Michael Mina while in SanFran back in September. Our table of 5 all had the Chef's tasting menu. While the fish course with vadouvan and corn was absolutely spectacular, everyone agreed the best part of the meal were these lozenges that were brought out to accompany our dessert. We all told our waiter that they should sell them in stores. I had never had anything quite like them.
If I went to Hell, the best way for the devil to punish me would be to force me to eat Grape Nuts for all eternity. It's like eating pea gravel.
If using rice noodles you could just add them straight to the hot broth to "cook." I find that they really don't need to cook as much as just soften up a bit and just use chicken that has been sliced from raw to avoid having the cut up the chicken after it's cooked. It would even make the dish come together more quickly if you are pressed for time.
I feel like a couple tbsp of curry paste would be right at home here.
Did anyone else watch The Simpsons episode tonight titled "The Food Wife?" I was wondering what everyone thought about their dry humor and inclusion of various celebrity chefs.
Personally, I thought that it was hilarious. It puts a lot of the food trends into reality and shows just how ridiculous that they really are.
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Make cornbread with chopped up chicharrones in them