Category: Best of the Best
March 18, 2015
One of my favorite spots in Disney is the Margarita Stand at Downtown Disney. It has been gone for about a year now as the redesign of Downtown Disney to make it Disney Springs takes place. But the Margarita Bar will reopen soon. And this artwork for the stand is awesome.
September 8, 2014
To my table.
— Daily Mail Online (@MailOnline) September 8, 2014
August 12, 2014
This thing is a meal in itself. It has shrimp, three stuffed olives (chream cheese, pickle and slim jim respectively), a slice of bacon, celery stalk, and you drink it with a hollowed-out slim jim, called a “Meat Straw.” It was spectacularly delicious. Got it at Robbie’s in Islamorada.
— Honey Badger Clicker (@BelchSpeak) August 10, 2014
June 5, 2014
Alton Brown shows how it’s done.
May 14, 2014
Like a BAWS!
May 14, 2014
You actually have to grill the cheese. I’d have gone with butter, however. Love the squirt gun of olive oil though!
December 4, 2013
I saw this the other day and I had to go get me some Five Guys too.
July 26, 2013
Meet the Gropener. Oh yes, I want one.
April 23, 2012
I freakin’ LOVE this restaurant.
March 31, 2012
The Boston Butt that is. I fired up the grill at 8 AM this morning and tossed 10 pounds of Pork Shoulder Roast on the Weber Grill. Instead of a spray bottle, I am using a ketchup bottle filled with the same Apple Cider marinade I used to inject the pork. Also, instead of putting cider in the drip pan, I use a heavy beer. And a mix of apple and hickory chips for smoke, and by 6 or 8 tonight, this thing should be ready.
March 26, 2012
And I’m not talking about the Muppet Show.
January 30, 2012
Leave it to a bunch of drunk Scots to highlight a shot of liquor that looks like a bleeding brain.
To make an alien brain hemorrhage cocktail, fill a shot glass halfway with peach schnapps. Gently pour Bailey’s Irish Cream on top. After the shot is almost full, carefully add a small amount of blue curacao. After it settles, add a few drops of grenadine syrup.
January 16, 2012
So sad. He was a wonderful restaurateur and a good businessman who had great success with a good product. Dan Evins has died.
From WTOP here:
The founder of the Cracker Barrel Old Country Store chain, Dan Evins, has died at 76.
Evins opened his first restaurant in Lebanon, Tenn., in 1969. The restaurant catered to highway travelers and focused on offering Southern hospitality, country-style cooking and an associated gift shop that came to define the chain.
He fashioned the restaurant after the country stores of his youth in rural Tennessee and used a number of family recipes. The restaurant was named after the practice of customers gathering at country stores to share news and play checkers on top of an empty barrel that had been used to deliver crackers to the store.
Evins helped build the chain into a national brand as CEO from 1969 to 2001 and chairman until he retired in 2004. Cracker Barrel Old Country Store Inc., headquartered in Lebanon, Tenn., now operates more than 600 restaurants in 42 states.
So long, Danny and thanks for all the gravy.
September 9, 2011
November 12, 2010
I’m wrapping up a week of travel to the West Coast. After work I was dropping off the rental car and I saw a sign on the side of the freeway that made me take the next exit- An In and Out Burger sign. The burger chain is pretty famous out here and I’ve heard so much about it and I just had to give it a try. And yep, its pretty good.
I got their classic Double Double and the bread was nice a fresh and well toasted. There were two great all beef patties and a load of onions, plus fresh tomato and lettuce. And outstanding thin cut fries. Glad I got to go there. Next time I’m in LA I’m getting me some more!
October 18, 2010
I got an email asking for my help to recruit gastric superstars for season 6 of America’s Got Talent on NBC.
I got the following email:
I’m a producer on the NBC television show, America’s Got Talent.
I’m looking for unusual new talent to come on the show this year and would love to get a champion belcher.
I wondered if you might be able to pass my contact details to any great belchers you are in contact with. I’ve attached a flyer below with our casting information.
Feel free to give me a call on 818 748 1208 if you’d like to discuss any of this.
Thanks so much!
America’s Got Talent
818 748 1208
You can download the flyer here.
August 17, 2010
You’ve heard of Vitamin Water? Well here’s Vitamin Beer!
July 26, 2010
I am in London and picked up a Cornish Pasty from the pasty stand in Marylebone Station for the trainride back to Aylesbury.
I have no idea why this isn’t a universal food that supplants the hamburger as the ideal fast food. Delicious, easy to carry and makes a crowded train ride bearable.
July 22, 2010
The most exciting thing to ever happen to beer has now happened in my lifetime, and it brings tears of joy and excitement to my eyes. Its beer. Strongest ever made. And it is served in bottles stuffed into roadkill coosies. So Awesome!
From Pastemagazine.Com here:
Germany may have beaten England at the World Cup, but English brewers have taken their revenge, reclaiming the title of Most Potent Beer in the World. The British champions are Martin and James, a pair of twenty-something Englishmen who had a dream. In 2007, part of that dream became a reality when they launched their own Brewery and called it BrewDog. But that dream was both more ambitious and, well, stranger than most would have guessed. Their latest move is the most potent beer in the world at 55%—The End of Times —and stuff it in a dead rodent.
Only 12 bottles have been made, and each one is presented in a stuffed stoat or gray squirrel—roadkill stuffed by a local taxidermist. It’s also the end of the Beer War, at least from the English side. “The beer is the last high ABV beer we are going to brew,” according to the breweries’ website, “the end point of our research into how far the can push the boundaries of extreme brewing, the end of beer.”
I want me some dead critters to hold my beer. My beer doesn’t even have to be 110 proof like this stuff.
June 16, 2010
How lucky am I? My wife whipped this up for dinner tonight. Mussels in a white wine sauce with shallots and garlic poured over fresh fettucini.