→ March 12, 2010
It’s a well-known fact among our friends that I am an unrepentant fiend for bacon. If I go to a restaurant and there’s a dish featuring pork belly, bacon or pancetta, I’ll get it – whether it’s an appetizer, entree or even dessert, it doesn’t matter. I see bacon in the ingredient list and I’ll [...]
→ March 12, 2010
French-Italian restaurant Socca is offering free burgers on Monday, March 29th. I had dinner there last night, and if their regular menu is anything to go by, you’ll be kicking yourself if you don’t make use of this deal (on a normal night, I recommend the Braised Beef Shortrib). Bring a few friends – select [...]
→ March 11, 2010
You’ve heard of cheese made from cow’s milk, goat’s milk, and even sheep’s milk. But how about human breast milk? It doesn’t exactly sound tempting, but Chef Daniel Angerer of Klee Brasserie in New York will serve cheese made from his wife’s breast milk to customers who are curious enough – or brave enough – [...]
→ March 6, 2010
bacon, noun: The back and sides of the hog, salted and dried or smoked, usually sliced thin and fried for food. Michi’s favorite food. The celebrated culinary delight at a new festival in Chicago. What is clogging your arteries. rocket, noun: Any of various simple or complex tubelike devices containing combustibles that on being ignited [...]
