GRUBDUDE

Yeah, OK – I’m no chef. Hardly a cook. But I do have an appetite and I know what I like to eat – and I’m here to make you hungry.

That is my philosophy going into this new cookbook I am writing.  It JUST may CHANGE the way you look at, cook and EAT food.  I know, that’s a lot to say in one sentence, but I have been practicing with a writing instructor.    ~

Hey! If you havent already, check out the Grubdude videos on the right-lower of the page (or click here.)  Shot, produced and edited by New Gravity Media. It’s just me making stuff I want to eat. NOW.   First episode is for PIPESTEAKS! Basically a sausage shaped cheeseburger. Awesome.  Next, I plan …

I guess there is only one way to find out?  I don’t drink, so… I am sure someone from our hand-picked audience wouldn’t mind looking into this for us, huh?  Full story after the jump…

Meet Dennis – he’s a Boston Food Club member and Chili Cook. Although he will tell you he is not a professional cook, but more of a “culinary tinkerer”, he is a competitor when it comes to Chili.  Competing on the ICS for two seasons and a half dozen cook-off’s, Dennis’ loves to “play with his food” and who doesnt?  I know I do…

I had this thought the other night while I was eating tuna salad up with my Fritos scoops.. not only was in damn good, not just a snack, but a way of [my] life!  It’s not as dramatic as it sounds, but, I like to scoop up and eat food with other foods. Maybe I am a caveman?

Yes indeed. Version 2.01 is alive and well… actually, its dead and in my steel-walled stomach at the moment. This was a Pearl Kuntry Klub parallel split and air fried in a convection toaster along with a toasted bakery onion roll (that would make it a version 2) and 5 pieces of imported white cheddar cheese (that would be the 2.01 part). all I can say is that this is something I will not forget for a long time!

I came, I saw, I ate like a fool. Today, after seeing the predictable movie “Babylon AD” I decided to venture over to the Burlington Mall just to waste some time. Well, one walk over to the infamous food court and I stopped in my tracks… a NEW FOOD PLACE! I figured I would check it out, and there arent any “food sample people” giving out stuff there, which can get scary.. so I went up and read the menu… thats when I saw it…

Well, look what we have here! To my surprise the WeinerRod was in Salem today. It was empty, but we did get some photos of it, including some with the BFC Girl, Melanie! Check out the Weinermobile in all it’s beefy glory after the jump, and of course Melanie’s red locks!

Today I visited Xmas Tree Shop in Falmouth, MA (Cape Cod) – very different, I think from the ones near the city (Boston). There is a lot of things sold there that are representative to the area of the Cape – you will have to check it out!

While I was there, I picked up anumber of kitchen gadgets.. a digital read-out meat/grill thermometer,  a gooseneck briquette lighter, a silicone latel, and some other junks   What I saw however that I found highly bizarre was a Dustin Pedroia Salas. (WTF?).  It was sitting right next to Emeril’s tomato sauce, so I found it kind of funny, since I haf never seen it before. As most of us know, Emeril LIVE is a long gone show except for re-runs, but Pedroia is one of those rookies that just impresses the hell out of everyone on the Sox and the fans.. so I guess someone gave him the honor of a Salsa’s

Any prerequisites on having your own salsa? Do you have to be a washed-up DJ? An actor? I guess not.. all you have to be is be is a kick ass Redsox outfielder. I just don’t understand the Salsa flavor choice in relevence to Dustins heritage – anyone else? Back bean and Corn Salsa… sounds good to me, but how did he come up with this? I didn’t read the incrediants list, but my first guess is that is has black beans and corn in it (thank you, thank you, I will be here all week).  If you have tried it.. send in a taste review.

As for Emeril.. you had a good thing, but your pasta sauce is bleh! Hey, at least you are a genuine Masshole! And Pedroia, well, he’s an honorary one.. so good for them both.

more @ PLB Sports

There is a debate going on over at the Phantom Gourmet about Specialty Pizza. The OP (that would be Original Poster for you who aren’t hip to forum babble) asks:

“What are some great specialty pizza places in your area?”
(read the entire post here)

My question to the forum was – What IS specialty pizza anyway? This is a big debate – first you need to decide exactly what “specialty” pizza is. I have seen hundreds of menus that consider brocolli and chicken a specialty ingrediant. Or flatbread a delicacy base for pizza. In my opinion, I think the meaning has lost its….meaning.