This isn’t going to be possible because I’m cooking something else tonight (you’ll see it here soon), but this looks a hell of a lot more delicious than anything I’m making.
Hot Beef Sundae
Mashed potatoes, hot beef stew, cheese and a cherry tomato on top. Oh good god.
Just a note, this site will not be updated soon. All future updates will be located at
, which is the new home of this blog. I haven’t really set a date where posts will stop here, but it will be soon.
I have been planning on this for a while now and it is finally being worked on. Todd, my partner in business, and I have begun the process of moving this site to it’s own domain/server.
You can check out our progress at
The site is still a work in progress. I’ll have some updates for you on Monday. Most of my focus is going to be put towards building the new site for the next few days.
Does anyone out there remember back in the late 1980s and early 1990s when Wendy’s had the “Super Bar”?? They had it at the one in Ypsilanti, but I’m not sure how wide spread the whole thing was.
If you are unfamiliar with it, The Super Bar was sort of a buffet that was split up into at least three sections. One section being a typical salad bar, one Mexican with all the fixins to make your own tacos, burritos, etc., and the other Italian, often with small slices of pizza (cheese or pepperoni), pasta, garlic bread, etc..
I swear to god I used to go to Wendy’s and get the Super Bar once a week growing up. Why on earth did they get rid of it????
I feel like I don’t need to write anything about the following picture, nor do I have anything to say.
Edit: My editor/girlfriend found this pretty disgusting, so I deleted the picture and just put up a link. But I have to say, it’s gold.
I am attempting to enter my first contest.
The 4th Annual Pastrami Joe’s Rueben Eating Championship, in Marshall, MI. I will basically have to eat as many 1lb Reuben sandwiches as possible in 8 minutes. The winner of professional’s contest last year ate 5.7 sandwiches, which clearly makes him an amateur. Couldn’t finish that last .3 of a Reuben sandwich? I am coming for victory.
Until then, the plan goes as follows..
First I will take out the Bomber breakfast, which has haunted me for the last few months. It called me last night and accused me of ducking it. I am in no way trying to duck this breakfast, and I will destroy it in a few short days. Just you wait.
From there, in no particular order..
- The Bomb Burger at Burdick’s in Kalamazoo. This burger has a pound of ground steak stopped with extra pickles, onions, tomatoes, lettuce, mayo and Mustard served with one pound of fries, a side of coleslaw, and a pickle. If I can finish that, I get a free t-shirt.
- Pizza Eating Contest at the Manchester Fair. Not until July, still trying to find more information.
- Definitely going to make the trip to Tony’s I-75 in Birch Run to tear through some food.
There aren’t many things within reasonable driving distance so I’m still working on all of this.
Well, I haven’t put anything that I want to eat up here in a while so I thought today would be a good day to resume this.
Today is simple. All I want is….
A gigantic burrito.
I think the plan for today to actually fulfill this craving is to either make one of these bad boys at home, or stop at Qdoba for lunch.
I got to thinking later on, why is Qdoba so delicious? Why do I frequent Qdoba rather than Chipolte? I think I can sum it up in three words. Chicken Queso Burrito. The queso sauce at Qdoba is incredible. I can’t understand why they haven’t even attempted to create a queso sauce at Chipolte.
If you ever feel like making the stuff at home, here’s how. You can definitely decide not to roast the peppers and use canned tomatoes, but the stuff tastes a whole hell of a lot better if you do.
Qdoba’s Queso Dip:
- 2 medium (about 6 ounces total) fresh poblano chiles
- 6 ounces (1 medium round or 2 plum) ripe tomatoes
- 2 garlic cloves, unpeeled
- 3 tablespoons chopped flatleaf parsley
- Salt to taste
- 2 tablespoons finely crumbled of each cheese, Monterrey Jack, American and cheddar cheese
Preheat the broiler. Place the poblanos, tomatoes and garlic on a baking sheet. Set the sheet 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered and blackened in spots and the garlic is soft, 12 to 13 minutes total.
Place the chiles in a bowl, cover them with a towel, and let them stand 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods and seeds; rinse quickly to remove any stray seeds and bits of char.
When the tomatoes are cool, peel off and discard their skins.
Slip the papery skins off the garlic.
In a food processor, make a puree of the roasted garlic and poblanos. Place the puree in a large bowl.
Chop the roasted tomatoes (for this recipe it’s best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
Coarsely mash everything together. Taste and season with salt, usually a scant teaspoon.
Cover the mixture with plastic wrap, placing it directly on the surface, and refrigerate until you’re ready to eat.
Call me weird or whatever but I’m a big fan of lip balm. I’m also a big fan of Peeps. Put these together, and you have a product that I NEED to own.
What’s better is Peeps flavored lip balm in one of four marshmallow cream flavors: cotton candy, grape, strawberry and vanilla.
For $3.99 at Amazon.com, you can pick up a stick of whatever flavor you want.
Domino’s accidentally gave away 11,000 pizzas earlier this week. 11,000 pizzas.
How does that happen you ask?
Apparently, a savvy customer found out that an unannounced coupon code for online ordering in the form of the code word, “bailout” would grant the customer 1 free medium pizza. The code spread like wildfire, and one day and 11,000 pizzas later, the code was deactivated.
How did I not hear about this????
Bacon Easter eggs. Oh baby.