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Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'
I make my own barbecue sauce, so whenever I get the chance to eat burgers, the first thing I go for is the sauce. I pour it in to an extra lean/lean mixture (1:1 of each), 1 egg per 2 lbs, garlic mash, pepper, salt, and diced onion. Make it into 1/4lb patties and grill them up. If you think it's not heaven, trust me, this is truly a "Burger of the Gods".
Question of the Day: Latkes—Applesauce or Sour Cream?
Apple sauce, only. No Sour Cream in this house.
Any thoughts on the new rules on transfats at NY eateries?
This annoys me to no end. I appreciate the desire to keep people healthy, but by banning this kind of food, NY is showing itself succeptible to the gusts of dietetic winds. If people don't want to eat transfats, they won't eat certain foods, certain dishes and at certain restaurants.
I wrote about this before on my site (http://www.riddlemethisjishman.com/?p=700), but this just further servers to anger me because of the sheer idiocy of controlling what people eat and where they go to spend their money.
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My first experience with Israeli food was a child at Hebrew School - not so interesting falafel and hummus - but my FAVORITE experience with Israeli food was when I was living there and got to experience a full-on Israeli Breakfast: Shakshuka, Israeli Salad, Haloumi Cheese, fresh squeezed orange juice. It was a meal to remember - and one I still try to recreate here in New York. Alas, the oranges can't be picked off the trees and the tomatoes are not as sweet most of the time. Ah, the memories...