I was approached by Ken Wolfe of Howling Wolf Gourmet Foods a few weeks ago to see of I wanted to do a promotion and give away a gift set of one of his sauces and rubs. Always happy to help a Wisconsin company, especially one creating products for the grill, I agreed. Ken perfected his sauces […]
My first attempt at making sausage was a mixed bag. The Italians (made from the incredible book, Charcuterie by Michael Ruhlman and Brian Polcyn) were very flavorful but the texture was off because I had to finish them in a food processor after my meat grinder kept binding up. The texture was too fine so it compromised the juiciness of the […]
Door County has always been home to good restaurants but it seems that many people still associate it with the overrated fish boils and Door County Cherry pie. From the refinement of Whistling Swan to the creative and impressive offerings at Wild Tomato pizza, there are more unique eateries opening every year. Last year saw […]
Last December, my friend Nick from DudeFoods.com recommended me to Wisconsin Milk Marketing Board to contribute to the 30 Days 30 Ways With Mac and Cheese project. Since he had one of the most creative dishes from last year’s event with his Bacon crust mac and cheese pie he must have some clout since they […]
Better Eating Through Chemistry – I take the Wisconsin favorite, Beer Cheese Soup, and add agar powder to make it into a “cheese,” which is then used to make a Beer Cheese Grilled Cheese.
Its been years since I ate at Fishbones in Delafield. I remember going to whatever bar was there before Fishbones when I was in college then heading out to the party island on Nagawicka to get shitfaced with friends. This time we were heading out for a much needed, kid-free date night. Oh how times […]
From Paul and Lori Fredrich of #MKEFoodies & Burp: Where Food Happens MKEfoodies to Co-Sponsor Cherry Recipe Contest On February 22, 2012, America will celebrate the 280th birthday of George Washington. Always closely associated with Washington is his connection to one of America’s Super-Fruits, Tart Cherries. The legendary tale of a young Washington chopping […]
Ever since I bought Michael Ruhlman and Brian Polcyn’s Charcuterie: The Craft of Salting, Smoking, and Curing I have wanted to start making my own sausage. I decided to start with a universally loved sausage, the Italian. In Charcuterie, the authors have two recipes; sweet Italians and spicy Italians. I liked the ingredient list for the […]
Offal seems to be gaining more mainstream acclaim every year. Lori Fredrich of Burp Blog, #MKEFoodies, and OnMilwaukee.com wrote a nice article last fall about Milwaukee area restaurants offering more offal as diners become more adventurous. While we are not likely to see tripe puttanesca at Olive Garden or Duck Fries with dippin’ sauce at […]
Everyone knows about Chicagoland’s high end food destinations; the inventive food of Alinea, the refined elegance of Charlie Trotter’s, the upscale Mexican at Frontera Grill and Topolobampo, and the playful cuisine at Graham Elliot. Chicago is also fmous for casual, inexpensive eats such as the Chicago Style Dog, Italian Beef, and the Deep Dish Pizza. On a […]
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