If you do make a trip to St. Louis for Imo’s also get one of their salads and the garlic cheese bread (The Provel takes both of those up a notch). Avoid the Provel Bites though as Provel just does not displace Mozzarella as the king of fried cheese. Where Provel really shines though is on a Gerber sandwich. The best G… Read more
When I was in Glasgow, Scotland, they’d dip a slice of pizza in batter, deep fry it, then put the pizza in batter in a bread sandwich or giant roll of some sort. That is carbs covered in carbs stuck between carbs, and some of the locals would even add fries to the sandwich, quadruple carbing it. The Scots are… Read more
Hmm. I’ll check Jewel and Mariano’s next time I’m around (which is frequently, at least Jewel). I live fairly close to Joong Boo, which is where I do all my Korean shopping. Read more
This Prince ditty was the first food-based song that came to find.
Literally Weird Al Yankovich's entire music catalog. Read more
Jonathan Surratt’s and Jenny Pfafflin’s twitter feeds tipped me off to this. It’s a great article, and Jim’s posts are wonderful, but... in the end, I couldn’t shake the feeling that the Harold is just a breakfast that you can get at virtually every breakfast place, right? The only difference is that it’s stacked up,… Read more
For those of you telling me I missed Buffalo pizza, I sure did. As of today I’d never heard of it, so thank you for bringing it to my attention! I swung for the fences on this one, so updates will happen at some point and I’ll add what I missed. Read more
The astaxanthin in the carapace is naturally red, but when bound to proteins in the carapace it can appear as different colors -- all of the colors described in the article. When cooked, the proteins that are bound to the astaxanthin are destroyed, reverting it to its normal red. The only lobsters that don’t turn red… Read more