Ultimate Foodie

Today, Wade and I had the pleasure of talking with the extraordinary Carolyn Tang from UrbanVivant.com. (If you are in the affiliate marketing industry, you will also recognize her as the ShareASale goddess she is.) We didn’t really have a set topic this time, so we covered a myriad of subjects in our 35 minutes or so, ranging from Carolyn’s own love of food, why she started her website and her favorite recipes to a fast paced discussion of our favorite Food Network hosts and shows. (I still miss the original Iron Chef! Come back Hiroyuki Sakai!)

Carolyn has always been one of our favorite folks because of her work in the industry, but now that we know she’s a foodie too, we love her even more!

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Carolyn Recommends:
Foodie Mag: Saveur - gourmet food magazine full of recipes, techniques & culinary travel
Great Chicago Eats: Gioco - hip, Italian eatery located in a Prohibition-era speakeasy
Facebook Application: Food Porn - user submitted pictures of incredible food

Her own recipes:
Steamed Pork with Ground Rice
Orzo with Asparagus and Cheddar
Quiche

Yesterday was Father’s Day and I was stoked to get an invite from my step mom to head over to my dad’s house and join them for a good old fashioned dad’s day barbecue. Nice - a relaxing afternoon to have a couple of beers or a couple glasses of wine and enjoy some BBQ food and relax.

Hah!

I brought a salad dish with me - my signature Colorful Coleslaw ( a tweaked Weight Watchers recipe) and was ready to site back and enjoy some nice sausages and burgers. After some nice conversation I asked my dad when the burgers were going on.

“We thought you could handle the grilling duties” was his reply.

“No worries” I thought… where are the burger patties.

“Can you make them?” my step mom added.

So - next thing you know I am up to my armpits in ground beef, Worcestershire sauce, dried onions, dried garlic chips and some really awesome herbed sea salt (wow) and cranking out some serious patties. I think it was a good move all and all and everyone in attendance but my 4 year old raved about the grub. I even managed to drink a few glasses of a nice white wine (really rare for me) while I slaved over the hot grill.

It’s the curse of the Foodie though.. once everyone you know discovers your passion for food and appreciates your palette, you are going to be on the hook for cranking out the quality grub for others.

To all the dad’s out there, I hope you had an awesome Father’s Day. I know I did… it just rolled out a little differently than I thought it would.

Oh how I regret that I can’t post any of the pictures here.

I just came across an awesome slideshow at Asylum.com featuring “The Most Bizarre Bacon Products”

I am a big fan of bacon.. but don’t get as much of the real stuff as I used to thanks to my wife’s fascination with the healthier turkey bacon. Real, honest to goodness, sliced of a slab of pig bacon is one of the real culinary gifts from above. On it’s own, wrapped around a scallop, wrapped around a Filet, fried up with some liver and onions… it’s all good.

Like Emeril said… “it’s a pork fat thing”

Check it out.

Eat Well..Eat Often… Repeat

Wade

Great question… when I picked this domain up a couple of months ago on a domain auction for $5, I wasn’t quite sure what I wanted to do with it.

The answer became pretty clear as I chatted with my partners in crime Joel and Karen.

We’re passionate about food. Gourmet food, fair food, home cooked food, food porn, desserts… bottom line is, we like darn near all of it, or at least are willing to try it once.

My favorite TV shows are “Foodie” shows like Top Chef, No Reservations, A Cook’s Tour and Bizarre Foods. I totally aspire to be an insane culinary adventurer like Bourdain or Zimmern. In fact, I think I will govern my culinary exploration and writing here with the acronym “WWTD” which of course represents, What Would Tony Do?

I’ve learned a lot about food and had my eyes opened to a lot of things by Anthony Bourdain through his awesome books Kitchen Confidential, A Cook’s Tour, No Reservations and The Nasty Bits. It’s about experiencing what you are passionate about and enjoying it as much as you can. Not being afraid to try something weird if it seems like it might be good (heck… if it’s just well seasoned and not proven poisonous, it might work for me.

Stick around for all kinds of foodie experiences - we’ll do the high brow, the low brow and everthing in between.

Bon Appetite