More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America's Finest and Funkiest Joints
Guy Fieri
Language: English
Pages: 256
ISBN: 0061894567
Format: PDF / Kindle (mobi) / ePub
Guy Fieri ....What can I say?
one of their birthdays—Penguin, Mike’s City Diner, Chaps Pit Beef, Kelly’s Diner. So I was in town shooting Guy’s Big Bite and went to visit them in Greenwich, and they in turn had a party and said, “You’re going to love the food—we’re bringing in this ice cream–looking truck called the Super Duper Weenie.” They were bringing in a hot dog cart, what? But it blew my mind. It’s the quality of the hot dog, the way you cook it, and the condiments. These guys have righteous relish. I must have had
Chicago, literally. Every month or six weeks Tony’s father heads down there to pick up their cinnamon, queso, oregano, and dried chipotles. He’s using his grandmother’s recipe for chipotles in adobo sauce, and he says that’s what gives his cemitas most of their flavor. He uses small dried chipotles, raw sugarcane, dried thyme, dried oregano, bay leaves, dried cloves, five or six garlic heads, three thingies (big pinches) of salt, giant Mexican cinnamon sticks, and a whole lot of onions (this is
Brava…the website has exceeded the one million mark and crashed multiple times—and we haven’t aired in weeks! What an unbelievably beautiful thing you’ve all created. Thanks again.—John Conley * * * [GUY ASIDE] John makes this killer taco called the Navajo taco. The thing was really cool, everything was made to order. You’re supposed to eat it on the plate with a fork and knife. But I was running around confiscating silverware and making everybody eat it like a taco, with the hunch. This
RESTAURANT EST. 1992 OUTTA-BOUNDS BREAKFAST IN MY OWN BACKYARD In my hometown, Santa Rosa, California, in the heart of the wine country, it’s about real people serving up real food like at Hank’s Creekside. One of the things I love about the place is Hank Vance himself, a father of six who cooks the show in the center of the dining room. * * * TRACK IT DOWN 2800 4th Street Santa Rosa, California 95405 707-575-8839 www.sterba.com/sro/creekside * * * Normally when we shoot
tortilla about ¼ inch thick and 5 to 6 inches across. Remove the plastic. 6. Put 2 heaping tablespoons meat, 1 heaping tablespoon corn, and some cheese in the center of one tortilla. Now fold the paper at the center to flip the other tortilla on top and pinch around the edges to seal. It is important to seal the seam well, so take your time. Repeat with the remaining masa and filling. 7. Heat about 2 tablespoons olive oil in a small skillet. Brown the pupusas on both sides, 3 to 5 minutes.