-
By Tony Brueski CREATED Jun. 13, 2012
I was recently sent a bottle of Gin from one of my favorite places on earth: Door County Wisconsin. It's a little vacation spot located on the finger of Wisconsin that juts out into lake Michigan. Its loaded with amazing views, great shops, hiking, camping, wineries and this place... Door County Distillery.
READ POST | COMMENTS
-
By Tony Brueski CREATED Jun. 11, 2012
The healthiest eater in our house? The 5 year old. Seriously! She's all about veggies and cutting out trans-fats. She even eats the crust! Because of this, I thought it was time we started her own "How to" video series. We call it "Crap Free Cooking With Olivia".
READ POST | COMMENTS
-
By Tony Brueski CREATED Jun. 8, 2012
I love good BBQ Ribs! When you think about it though... Good BBQ can be alot like... What Brian and Kellie call "bowling". So how do you make the "perfect" BBQ rib? I ask a few of the experts in the field to find the answer!
READ POST | COMMENTS
-
By Tony Brueski CREATED Jun. 7, 2012
Good grillers put a layer of spices on their meat – called a rub BEFORE they start to cook. That’s because a rub will give your BBQ sauce something to stick to, and add another layer of flavor.
READ POST | COMMENTS
-
By Tony Brueski CREATED Jun. 6, 2012
How could we let the Brit's get this piece of fast food wonder before the USA? How could we let the folks across the pond who look to us for junk food inspiration down on such a massive scale? Somehow it has happened, and Pizza Hut has released the "hot dog stuffed crust pizza" over seas before it hits the ever expanding tables and gullets of America.
READ POST | COMMENTS
-
By Tony Brueski CREATED Jun. 6, 2012
This was my first attempt at any sort of recipe with the word "puff" in it. When it comes to recipes, I'm not exactly one who ever follows it step by step, or measures ANYTHING. So when you need an object to "puff" or rise in any way shape or form, I'm not exactly the chef for the job. This is why I avoid baking. I was very pleasantly surprised by how well these "puffs" turned out. Here is what I did.
READ POST | COMMENTS
-
By Tony Brueski CREATED May. 16, 2012
Here is a look back at some of the biggest fast food flops of all time! Remember any of these?
READ POST | COMMENTS
-
By Tony Brueski CREATED May. 15, 2012
I feel overwhelmed. There are many more of them than there are me. Plus they have all day to plot and plan their next step. I have about 10 mins a day to go and keep the peace.
READ POST | COMMENTS
-
By Tony Brueski CREATED May. 2, 2012
Last night my wife and me stepped out for dinner at what we thought was going to be a "nice" restaurant. We got dressed up and headed out for an evening of good food and some for just the two of us.
READ POST | COMMENTS
-
By Tony Brueski CREATED May. 1, 2012
Beef had been getting a bad wrap lately. From Pink slime to Mad Cow those juicy heifers don't seem to be getting a break. I'm not an anti-beef person. In fact if it wouldn't otherwise mean an imminent death by the age of 35,
READ POST | COMMENTS
-
By Tony Brueski CREATED Apr. 23, 2012
With the price of fish going up and up and up, finding a flavorful yet relatively inexpensive fish other than tilapia can be a challenge when cooking for a group. I went with an old staple from virtually every super club menu I can remember.
READ POST | COMMENTS
-
By Tony Brueski CREATED Apr. 19, 2012
Is it just me, or is it hard to get excited about eating out when you can create something just as good, if not better at home for a fraction of the price? Don't get me wrong, I enjoy someone else doing all the work in the kitchen for a change. But when I'm shelling out 3 or 4 times what it would cost for me to make the exact same dish at home and actually season it properly and serve it at the correct temp, I tend to get a little "per-turbed" ... as my mother would call it. (I'm not even sure if that is word).
READ POST | COMMENTS
-
By Tony Brueski CREATED Apr. 5, 2012
Tony explains exactly what goes into the "Pink Slime" that goes into many ground meat products in the United states. Do you know your pink slime?
READ POST | COMMENTS
-
By Tony Brueski CREATED Mar. 29, 2012
Tony visits Doc's Steakhouse in Wichita Kansas. Docs is known for their "garlic salad", great steaks and.... The ghost of Doc Himself. Some believe that the original owner himself is returning to the restaurant that bears his name almost 30 years after his death.
READ POST | COMMENTS
-
By Tony Brueski CREATED Feb. 28, 2012
My theory is this... If you actually act like a parent, you're kids may just treat you like one. Recently there was a parental backlash against a Pizzeria in Atlanta, GA after the restaurant took a stand against loud and uncontrolled children. They asked parents to do something most parents are not comfortable with doing… being a parent.
READ POST | COMMENTS
-
By Tony Brueski CREATED Feb. 27, 2012
In the event that you felt you were missing "something" in your milkshake, Jack in The Box has come to the rescue! This time with the "off the menu" Bacon Milk Shake! Now you know about it... Now you can order it... But Jack in The Box say's it will only be at select locations for a limited time.
READ POST | COMMENTS
-
By Tony Brueski CREATED Feb. 27, 2012
These were a staple of eating out and "food ball" food on Sundays growing up in Wisconsin. I remember the first time I had them... It was at a little bar & grilled called MH Stevens off the interstate between hometown of Fond du Lac, WI and Milwaukee, WI.
READ POST | COMMENTS
-
By Tony Brueski CREATED Feb. 27, 2012
Could it be true? Is Snickers and Mar's company actually going to kill off the King Size candy bar that so many rely on for their day's calorie and fat intake... or just a small afternoon "snack"? How ever will we cope?
READ POST | COMMENTS
-
By Tony Brueski CREATED Dec. 15, 2011
Everyone has a "chart" with their "top songs" of the year. Here are my favorites as determined by me, based on my opinion and no scientific research. Just my faves of the year.
READ POST | COMMENTS
-
By Tony Brueski CREATED Nov. 22, 2011
I'm someone who loves to take ordinary dishes and turn them into the extraordinary. Taking the concepts that people are already very familiar with and taking them up to a level that they would never expect brings joy to some part of my brain that is obsessed with food. This is what I love to do year-round at dinner parties and when I'm just cooking for my family at home.
READ POST | COMMENTS
