There once was a ‘cue-er named Joe
Whose pulled-pork made you shake head to toe
His brisket was dry
And his ribs were… Oh MY
But who cares ‘cause his swine was to die for
DB Bistro burger is damned good. I ordered it expecting to hate it and be irritated. But it was great, and certainly worth the money.
We have friends from Spain who have a Christmas party every year. There is always some spectacular Spanish ham on the sideboard. And that is where I spend my time. As you have discovered, they make the best in the world.
Cheers!
For the other end of the price spectrum, Otto does a great job with gelato.
Take a look at Bloomberg's review of the tea at The Plaza. While it may be potentially delicious, it was actually mediocre!
They sell a few of his gelatos at Lia's Ices in Windsor Terrace. I've had the cherry and fig, and they're amazing. Can't wait to try the cassata
I love gelato, I havent found a shop in my small town in S.C that makes it so I have to make it myself when I get a craving. I appreciate all of the recipes I can get my hands on.
Check out this "cool" article at "www.foosita.com
We Have a Winner!
Texas, Carolina, New York,
Give us brisket and sausage, pulled pork,
We keep calling “More meat!”
Smoky, savory and sweet
Like a jewel on the end of your spork.
—Geoff
The judges say: Great flow—follows the limerick rhythm—and the "spork" imagery is priceless!
Thanks to all who entered. This one was tough to call. Still want to try your hand at winning a pass? Today's assignment is an ACROSTIC POEM!
Pulled pork, beef brisket, jalapeno slaw, rib rack….
I’m so excited for such a delightful snack!
But with the lines growing ever-fast
My appetite won’t long last
Please don’t make me get my meat fix at Shake Shack.
Interplay of the spicy and sweet
flavors imbued in the smokey meat,
keeps me coming for more.
With 'Cue love at my core,
I await treats from summer's heat
Jane had a BBQ out back
Slow cooked ribs charred till black
12 hours left out to smoke
Outcomes Jack with a joke
He looked to Jane and said "Hey, nice rack!"
Texas, Carolina, New York,
Give us brisket and sausage, pulled pork,
We keep calling “More meat!”
Smoky, savory and sweet
Like a jewel on the end of your spork.
There once was a pit-man from York
Who spent his long nights hard at work
While prepping his pig
He lamented the gig
And cried, "will no sweet lass pull my pork?"
Pig took a trip to the Apple
With a jaunty blue ribbon on his lapel
Some folks called him a winner
Then invited him to dinner
And now all that's left is the scrapple.
There once was a vegan quite hostile
For whom "Meat = Murder" was gospel
But her conviction died
With one whiff of rib eye
And you can't proselytize with your mouth full.
Subscribe to our feeds:
Subscribe by email:
Website: http://iamnotachef.com
Location: iamnotachef
About:
Favorite foods:
Last bite on earth: