Comments for Foods For Dudes http://www.foods4dudes.com Foods for the discriminating dude. Thu, 09 Jul 2009 18:55:36 -0700 http://wordpress.org/?v=2.8.4 hourly 1 Comment on The Morning After… by Eddie http://www.foods4dudes.com/2009/06/22/the-morning-after/comment-page-1/#comment-36 Eddie Thu, 09 Jul 2009 18:55:36 +0000 http://www.foods4dudes.com/?p=135#comment-36 thanks Joy! appreciate the support! keep checking the website and let me know if there are any specific things you'd like to see on it. thanks Joy! appreciate the support! keep checking the website and let me know if there are any specific things you’d like to see on it.

]]> Comment on A Fat Battle for the Ages: Duck Fat vs. Butter by Eddie http://www.foods4dudes.com/2009/05/28/a-fat-battle-for-the-ages-duck-fat-vs-butter/comment-page-1/#comment-35 Eddie Thu, 09 Jul 2009 18:54:51 +0000 http://www.foods4dudes.com/?p=57#comment-35 duck fat is the best stuff in the world... so tasty. duck fat is the best stuff in the world… so tasty.

]]> Comment on The Morning After… by Joy http://www.foods4dudes.com/2009/06/22/the-morning-after/comment-page-1/#comment-16 Joy Mon, 22 Jun 2009 23:39:47 +0000 http://www.foods4dudes.com/?p=135#comment-16 Mad props to you, bro! You fought the good fight. Maybe take pride that you do not have the watered-down, "common denominator" appeal that I think has forced its way into the direction of the network. Stay passionate and do you! Mad props to you, bro! You fought the good fight.

Maybe take pride that you do not have the watered-down, “common denominator” appeal that I think has forced its way into the direction of the network.

Stay passionate and do you!

]]> Comment on KTLA Morning news featuring – Me! by JP http://www.foods4dudes.com/2009/06/03/ktla-morning-news-featuring-me/comment-page-1/#comment-8 JP Tue, 09 Jun 2009 05:15:21 +0000 http://www.foods4dudes.com/?p=96#comment-8 Dude, add some bacon and invite Elvis! Dude, add some bacon and invite Elvis!

]]> Comment on 2009 Celebrity Chef Challenge in Sacramento by JP http://www.foods4dudes.com/2009/06/07/2009-celebrity-chef-challenge-in-sacramento/comment-page-1/#comment-7 JP Tue, 09 Jun 2009 05:11:39 +0000 http://www.foods4dudes.com/?p=106#comment-7 Good thing the quail was coturnix japonica, it can hold up to a little overcooking! Nice to have you in SacTown! Good thing the quail was coturnix japonica, it can hold up to a little overcooking! Nice to have you in SacTown!

]]> Comment on A Tale of two Macaronis by Eddie http://www.foods4dudes.com/2009/04/21/a-tale-of-two-macaronis/comment-page-1/#comment-5 Eddie Mon, 08 Jun 2009 00:46:36 +0000 http://www.foods4dudes.com/?p=7#comment-5 My use of Crystal is my homage to southern cooking... there is nothing like this Louisiana hot sauce. The Worcestershire sauce just adds a bit of vinegar to the dish, and adds a bit of depth to the overall flavor. Thanks for taking a look and keep coming back for more blogs and more recipes... My use of Crystal is my homage to southern cooking… there is nothing like this Louisiana hot sauce. The Worcestershire sauce just adds a bit of vinegar to the dish, and adds a bit of depth to the overall flavor. Thanks for taking a look and keep coming back for more blogs and more recipes…

]]> Comment on A Tale of two Macaronis by Keith S http://www.foods4dudes.com/2009/04/21/a-tale-of-two-macaronis/comment-page-1/#comment-4 Keith S Fri, 05 Jun 2009 15:04:14 +0000 http://www.foods4dudes.com/?p=7#comment-4 You're right! Don't mess with the classics! Mac & Cheese was always on the holiday tables in my house growing up, as well as on a few Sunday Dinner spreads. My grandmother always put a ton of bacon in hers and I do the same thing. I use a little garlic shaved real thin, but Grandma would never have approved. I tend to brown my roux a bit, carmel color. I have also recently taken to adding ricotta to my cheese sauce (otherwise sharp cheddar and monterey jack...keep it simple) and then splashing a few dollups of "rigott" throughout as I am laying it in the baking dish (North Jersey thing I have to admit). We never put Worcestshire or Crystal in the mac, but it was always on the table in my house to accompany the dish. You’re right! Don’t mess with the classics! Mac & Cheese was always on the holiday tables in my house growing up, as well as on a few Sunday Dinner spreads.
My grandmother always put a ton of bacon in hers and I do the same thing. I use a little garlic shaved real thin, but Grandma would never have approved. I tend to brown my roux a bit, carmel color. I have also recently taken to adding ricotta to my cheese sauce (otherwise sharp cheddar and monterey jack…keep it simple) and then splashing a few dollups of “rigott” throughout as I am laying it in the baking dish (North Jersey thing I have to admit). We never put Worcestshire or Crystal in the mac, but it was always on the table in my house to accompany the dish.

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