Around the Internet Kitchen


Around the Internet Kitchen

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On Fridays I’m going to be regularly posting a few links that I’ve found throughout the week that I think speak to the Macheesmo spirit. You might ask what that means… Well, they are either very original, very simple and tasty, or very humorous. Or very manly. One of those traits must be met to make it on my list of links.

The photo on the right has nothing to do with anything. I’m just practicing my photo skills and thought this was a decent one.

Enjoy the links!

The Spicy Redneck

This stomach melter is courtesy of Maxim magazine. I found it while leafing through the publication waiting to have my car repaired. In a nutshell, you take a hot dog, wrap it in bacon, and deep fry it. Top that off with chilis, jalepenos, and cheddar and you are all set.

From the maker: “Hot dogs are all snouts and assholes,” explains frank co-owner Kerry Kramer. “If you accept that, then you don’t care if it’s deep-fried.” Correct you are good sir.

Chocolate Chip Mandelbrot

If you live in a bomb shelter, or Mississippi, you maybe didn’t know that Rosh Hashanah was this week. This means that most cooking sites were covered with Jewish cuisine and most of them featured Challah. Challah is fine but just kind of… blah. Or at least it is blah compared to this mandelbrot! This mandelbrot looks freakin’ amazing.

Why is it that Jewish food sounds so unappetizing? It is really quite tasty, but Challah. Mandelbrot. Neither sound particularly delish.

Pumpkin Spiced Cream Cheese

It’s October which is pumpkin season. Most people just think of pumpkin pie when they think of it, but over at Pinch My Salt she found a great use for it. You could probably make this for your mother or something and score serious points.

Baby Lamb: Five Cuts Served with Provençal Vegetables, Braised Cipollini Onions, and Thyme Oil

This website, French Laundry at Home, is one of my favorite cooking sites. It is a very original and ambitious site. In this post she butchers an entire baby lamb. Well, she actually just watches while a professional butchers a baby lamb, but still impressive. Let me warn you that some of the photos are pretty graphic, but I’m a firm believer that if you can’t look at a dead animal and the idea of butchering bothers you than you should probably be a vegetarian.

Mark Bittman’s Matambre

I love Mark Bittman. While he is very knowledgeable on food, he also is incredibly accessible to the average home chef. This recipe is one of his more challenging but still not terrible. And how could you not love the name: hunger killer. To me, it seems like the Argentines have taken a standard stew dish and wrapped all the ingredients in steak. I want to put the whole thing on a stick and eat it on my way to work.

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