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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .

We were recently featured in the Detroit Free Press and the Washington Post .

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Eat well.

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Dear readers,

It’s Tuesday guys. If you have 5 seconds: Please recommend Two Hungry Dudes to the Tumblr Food Directory. Thanks for the love of food you guys.

Your humble foodies,

Henry and Joe.

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During our last shopping at Jusco, Queensbay Mall, hubby spotted the fresh Cod fish (not frozen). He requested the Chef at home (me lah of course!) to cook the Cod fish for our meal. *Wink wink*. The decision was on me. But, how could I resist to savor the flaky white flesh Cod fish?
Instead of steaming the fish fillet, I cook it another way - the Western style. So, I gathered some fresh ingredients like asparagus, button mushroom, and crunchy baby capsicums for the salad and side dish. Although this is the fresh Cod fish, but it’s definitely not as fresh as the one we tasted in Australia. What to do? Just wonder if the frozen Cod fish is the better choice? Ended up, hubby finished almost all the fish, and I prefer to munch on the button mushroom and fresh veggies. :)

During our last shopping at Jusco, Queensbay Mall, hubby spotted the fresh Cod fish (not frozen). He requested the Chef at home (me lah of course!) to cook the Cod fish for our meal. *Wink wink*. The decision was on me. But, how could I resist to savor the flaky white flesh Cod fish?

Instead of steaming the fish fillet, I cook it another way - the Western style. So, I gathered some fresh ingredients like asparagus, button mushroom, and crunchy baby capsicums for the salad and side dish.
Although this is the fresh Cod fish, but it’s definitely not as fresh as the one we tasted in Australia. What to do? Just wonder if the frozen Cod fish is the better choice? Ended up, hubby finished almost all the fish, and I prefer to munch on the button mushroom and fresh veggies. :)

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365 Days of Food
#109 Gluten Free Bread (by JoeFoodie)
Ingredients: garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour, eggs, olive oil, organic cane sugar, yeast, organic cider vinegar, xanthan gum, water
Compliments of Gluten Free Bread Factory

365 Days of Food

#109 Gluten Free Bread (by JoeFoodie)

Ingredients: garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour, eggs, olive oil, organic cane sugar, yeast, organic cider vinegar, xanthan gum, water

Compliments of Gluten Free Bread Factory

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365 Days of Food
#108 Broasted Chicken (by JoeFoodie)
Broasting is a combination of pressure cooking & frying.  The chicken is crisp on the outside & moist on the inside.  
Chicken was purchased at Chicken Shack.

365 Days of Food

#108 Broasted Chicken (by JoeFoodie)

Broasting is a combination of pressure cooking & frying.  The chicken is crisp on the outside & moist on the inside.  

Chicken was purchased at Chicken Shack.

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Here’s what my homemade shells look like…Joanne Caputo, Yellow Springs, OH

Here’s what my homemade shells look like…Joanne Caputo, Yellow Springs, OH

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Submitted by Karinamelissa
Loco Moco Japanese Style
Air Cafe Nagoya Japan

Submitted by Karinamelissa

Loco Moco Japanese Style

Air Cafe Nagoya Japan

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Submitted by meeshmellows

Submitted by meeshmellows

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365 Days of Food
#107 Citrus Roasted Sweetbreads (by TwoHungryDudes)
Also on the plate: Sauce Gribiche & white asparagus.  
From the Forest Grill in Birmingham, MI - more pictures can be found here.

365 Days of Food

#107 Citrus Roasted Sweetbreads (by TwoHungryDudes)

Also on the plate: Sauce Gribiche & white asparagus.  

From the Forest Grill in Birmingham, MI - more pictures can be found here.

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Submitted by weareaprocess
The best hummus at the best greek restaurant in DC - Zorba’s Cafe.

Submitted by weareaprocess

The best hummus at the best greek restaurant in DC - Zorba’s Cafe.

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Submitted by meeshmellows

Submitted by meeshmellows

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