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Posts tagged the hungry dudes
This is a quick post I just thought to post about 10 minutes ago. Sorry the pics aren’t up to par, again…just thought about posting it.
Want cake & ice cream to go for yourself or maybe a young child’s birthday party? I’ve got a quick three step process for you. Ready? Set. Go.
What you will need: Ice cream. Cake. Ice Cream cones. (Yes I made this up. C’mon! I told you the easier it is, the more likely I’d do it! LOL)
Cut about 1” strips of cake. Any cake. Good cake. Don’t do this with sucky cake. Seriously. Don’t.
See that cone down there? Yep, it’s blue. Get whatever colors you like. I made tye dye cake, I got pink, purple, and blue cake cones.
Step two: shove cake into the cone.
Pack as little or as much as you want in here. Whatever your cake to ice cream ratio, have at it. I personally can’t have more than a couple bites of ice cream, so this is perfect for me.
Step three: Top with ice cream.
Again, as much as you want.
You can go crazy with this if you want, put some frosting at the bottom of the cone, or between the cake and ice cream. I like the thought of the ice cream melting into the cake. This is also great for kids because not only can they run around with it, the ice cream isn’t dripping through the bottom of the cone. You could also keep them plain before parties and top with whatever ice cream guests or friends want on top. :)
Perfect for the summer!
I made my daughter a cake yesterday for her birthday; leaving a couple cupcake sized portions of batter for later to make cupcake cones. The dog one of the 9” cakes when I went to get the cones, so I had leftover cake. After seeing her cones, I wanted one of my own, so tried it out. Loved the results, so figured I’d pass this along.
Oh, you want simple instructions for the cupcake cones? Easy!
Make your favorite batter, and fill the cupcake pans with said batter, and top with upside down ice cream cone. Bake about 20 minutes. Take out, and decorate when cool.
Have a great week!
Ok, I might’ve celebrated yesterday’s National Margarita Day a bit too hard last night, because around midnight I apparently made a loaf of banana bread. Not just regular ol banana bread either. Banana bread with Reese’s Pieces Minis and Ghiradelli chocolate chips tossed in.
Oh yes I did.
And guess what? Today is National Banana Bread Day! Perfect!
What’s that you said?? No, I’m not making these National food holidays up. Honest…go look it up! Who would make up national margarita day? Ok, that one I might…but anyway…
Want to give it a try? Here’s my recipe
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter (at room temperature)
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vaniila
- 2 1/2 cups mashed overripe bananas (I use 3-4 ripe bananas, whole)
- 1 1/2 cups chips….(this was a free for all….I used 1 cup Ghiradelli chocolate chips, 1/2c Reese’s Pieces mini chips, or whatever was left in the bags. I didn’t measure.)
- Preheat oven to 350 degrees F Lightly grease a 9x5 inch loaf pan. (or use foil…I’m a big fan of foil. Just pop it out whole at the end, and let it cool in the foil. No dirty pan or baking rack. :)
- In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, and mashed bananas until well blended. (I toss the bananas in whole and beat the heck out of them) Add chips into the wet mixture.
- Stir banana mixture into flour mixture; stir by hand until it is mostly mixed. (This is important. Do not overmix, or it will be dry and rubbery! It’s ok to see flour spots here and there in the batter.)
- Pour batter into loaf pan. Bake in oven for about 60 minutes. Let bread cool for about 10 minutes, then remove from pan and let cool on wire rack.
See? I’ve screwed up a few of my loaves of banana bread. This one? Far from dry or rubbery. Just please don’t over mix, or you’ll be able to bounce it off the ground.
Also, I’m telling you now so that you have plenty of time to prepare for National Caffeine Awareness Month, as well as National Peanut Butter Lover’s Day….March 1st.
Really. I didn’t make those up either. http://www.statesymbolsusa.org/National_Symbols/American_Hollidays.html
Now, who wants some banana bread?
Quick pic first.
Happy New Year! I’m currently in low carb mode, and my super cool photographer friend Lindsey sends me this link to a gal making taco shells out of cheese slices from the deli.
I was too lazy to leave the house today, so I tried with shredded cheese, and it worked.
Then I figured I’d have to Hungry Dudes it up, and what better way to do that than with bacon?
Want to know how to do it? It’s super easy. I don’t make things that are hard to make. It is super simple. I promise.
Spread 1/4 cup of shredded cheese on parchment paper or waxed paper. I used waxed and mexican.
Heat about 45-55 seconds, depending on your microwave wattage. You kind of need to overcook it, or it will be too soft.
Peel off the paper while it’s warm, and put something in the center so you can stuff it later.
Let cool, and you’re done! YAY!
You could probably do little bowls too if you wanted. Have at it. crispy cheese. WIN!
For the bacon:
I used the microwave again.
Lay about 6 paper towels on a plate, and line up 6 pieces of bacon; about 1/4” overlapping the edge of the next piece of bacon. I flipped the bacon so edges were alternating, but kept the meaty part to go over the fat part. It always seems that one edge seems a bit wider.
***note*** above pic? I tried to cut some down so you’d get that rounded edge. It didn’t work right, but it’s still ok. I’ll be using the one above to stuff with an egg in the morning. ;)
Cover with 2 paper towels, and heat at least 5 minutes. (My microwave normally takes about 2:30 for 2 pieces of bacon for reference. This took about 5:30 minutes.)
Then, the same as with the cheese. Lay out, and put something in the center to keep the mouth of your taco open.
(See? Edge kind of is too short to really stuff this taco.)
And repeat as needed.
and look, low carb tacos!
These were low sodium…and shrank like crazy. BUT…they worked. :)
90 calories for 1/4c of the cheese, so 90 cals per cheese taco shell, and..eh…240 for each bacon one.
Anyway, stuff with your favorite taco goodies, and eat!
What are your favorite types of taco toppings?
I mentioned yesterday that summer is almost over. My daughter has been asking for s’mores lately, so Cameron got the fixins to make them, modifying them a bit for me.
I got dark chocolate and cinnamon graham crackers. :)
Usually I like burnt or almost black marshmallows, but for photography’s sake, I toasted them perfectly.
Yeah, I gots mad marshmallow toasting skills. Nice and toasty.
Then the hardest part? Letting it sit for a few minutes to melt. But oh, is it worth it! Just a big square of ooey gooey goodness!
How do you like your s’mores?
Evening everyone. It’s coming. Can you smell it? Can you FEEL it? It’s in the air. Fall. My favorite time of year!
What’s for dinner?
Trying to enjoy the last few weeks of warmer weather, Cam fired up the grill and we made chicken salads for dinner. I know. Boring. Eh…I’m a simple girl, what can i say?
Grilled chicken cut up, tossed with salad greens, red onion, carrots, dried cranberries, mandarin orange slices, (or we use fresh pear sometimes too) and balsamic vinaigrette dressing.
A few days ago, I had commented that I was wanting a banana bomb pop from the ice cream man, but I never see them around here. I decided to make my own, in the form of banana bomb pudding pops.
Yes, I’m a child from when there were pudding pops out….Bill Cosby commercials and everything. Yes, I’m old, shut it. ;)
I used sugar free chocolate and banana pudding mix…and this is a giant one. I used a regular glass for it too. I found the easiest way to fill these is to make the mix, and pour them in bags before they start firming up. Then squeeze into pop molds, glasses, whatever you want to use. (that’s also a craft stick….it’s about 1” wide . I had extra from the regular popsicle molds that I had. :)
So, what’s on your plate, bowl, or stick tonight?
Evening all, or afternoon depending on where you are in the world today reading this. I’m a bit off my game today, so forgive me, but this is gonna be a little different today.
What’s for dinner?
Have you ever been in the mood for the same types of food for a few days in a row? I’m kinda there right now. What’s the mood you ask? Asian cuisine. Meat and rice. Yep. I’m there. I’m asian too, so it kinda works for me. ;)
Dinner tonight is Yum Nuea. This is a thai dish - grilled beef sliced and mixed with lime juice, fish sauce, thai peppers, rice powder, and a bit of salt and pepper. I don’t really measure anything, so it’s hard to give you a recipe. I do use a whole lime though, and after mixing everything together, I add some red onion, seedless cucumber, and top it on a bed of romaine lettuce. (this isn’t the norm…at least it’s not how my thai mother serves it anyway.)
Sorry, I mean, it’s not the prettiest of things to shoot, but it’s probably the most ordered thing that my husband orders if we ever go to a thai restuarant, or would ask my mother to make when I go to her house. :) Here…I’ll post a couple more pics of food to make up for it.
Lunch? I made this
This is Pad Prik Khing. Spicy Beef in a red curry paste with green beans. Just showing you a couple of options other than the regular pad thai I hear a lot of you people order from Thai restaurants.
BTW, if you ever go to my house…this is the kind of Thai cooking I look forward to. ;)
Just don’t let my mom add a bunch of seasonings to it (like above) or you will REALLY get your sinuses cleared out. ;) Chicken and scallop lad na mixed with cauliflower and served on fried noodles.
Sorry, that was random! HA! Back to it.
Now for the continuation of asian cooking…this is what I meant. Last night? I made a spicy chicken stir fry for dinner.
I guess the best part of this is that if you know you’re in this kind of mood, you can make a lot of rice and have several meals prepared for your lunch and dinner. The only downfall is that the kids probably won’t tolerate it, (at least mine don’t) and you’ll be cooking for them anyway.
So, what’s on your plate tonight?
Happy July everyone! Can you believe it? The year is already halfway over. There’s only 170 more shopping days until Christmas. What, you weren’t counting? Ok, that could just be me. Hey, don’t say I didn’t warn you. ;) Back to the present though….
What’s for dinner?
In my genius state, I left my camera in the car, so I get to recycle pics of what I’m making. Don’t hate…this is gonna be good anyway. YES IT IS!
We had gotten a steak to cook for the holiday, but then with the chicken and brats we were already cooking. I figured we should save it until later this week. Soooo
I marinated the london broil in a Caribbean jerk marinade overnight. I bring it up to room temperature a bit before grilling. (as in, like two hours…) Cut a whole pineapple into spears, and a red onion with some red and green bell pepper gets sliced and coated with olive oil, and salt and pepper.
toss em all on the grill together. (I absolutely love that grill basket.) I love the core on a pineapple too. Ok, yes, I’m weird. That’s ok though, right? Anyway..
Let the steak rest for a few minutes…cut and serve
Caribbean jerk marinated london broil with grilled veggies, grilled pineapple and rice pilaf.
What’s on your plate tonight?
Ok, a thousand apologies to anyone who reads these. I was unable to post this past Wednesday. I figured instead I’d post a weekend edition instead since more people are home and actually cook on the weekend. Maybe….or not. Either way,
What’s for dinner?
A poster last week suggested that I do something with shrimp. Normally I don’t buy shrimp for the house because, well, nobody likes shrimp except me unless it’s battered and fried. Anyway, the family is gone tonight, so I figured it’s a perfect time to make some shrimp.
I tossed this together and I liked it a lot! Figured hell, if I’m gonna make an entire meal for me, I might well get all the bases covered with good stuff, right? Right.
I made Lime and garlic grilled shrimp skewers with cilantro lime brown rice medley, topped with homemade avocado and mango salsa. I made literally EVERYTHING nobody else in my house would eat. HA! So good too. I need to do this more often.
Recipe? Hmmm…threw shrimp in a bowl, added garlic and herb seasonings in the bowl, and squeezed half to a full lime in (depending on the amount of shrimp you have) and toss. Try to not let them sit too long so the juice doesn’t start ‘cooking’ the shrimp before you’re ready. Skewer and toss on a grill about 2-3 minutes per side.
I had also tweeted a few days ago that as soon as I got home I wanted a cookie; possibly two cookies with some ice cream sandwiched between them. Soooo, I baked two big ol cookies, then grabbed the neopolitan ice cream, and, well…
I don’t know. Are 6” cookies what you’d consider big?
I do, and unfortunately too much ice cream makes me ill, so I cut it into fours.
So….you’ve seen mine, now show me yours!
What’s on your plate this weekend?
Good evening! I had this post all set and ready to go, and forgot to hit send before I left the house. I’m so sorry!
What’s for dinner?
Well, what was for dinner anyway.
This has been a little bit hectic for me today. I had everything set and ready to go. Went to work, then to see the sneak preview for Friends with Benefits (it’s a good movie if you’re into romantic comedies.)
Oh yeah…the food.
Tonight it was simple and basic food.
Pan seared oven baked chicken cooked with red onion and garlic with garlic mashed potatoes and broccoli.
See? Simple, basic and mostly healthy. (don’t look at all the butter in those potatoes!)
So, what was on your plate tonight?
by the way….Any ideas on what you’d like to see me make? Send your ideas on over. I usually stand by the grill a lot over the summer months, and I’d hate to bore you all! Send me down some recipes!