Is it a competition to try to make the bread as small as can be or if they served it on a normal slice of rye they would have to put more meat? Whats the deal here? Does anyone serve smoked meat on a normal piece of rye bread?
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out.
This episode: Chef Michael Siegel of Shorty Goldstein's in San Francisco. Warning: There's some profanity on this one directed at Michael over potato salad.
While you might not think of turning bulgur into porridge, it’s a delicious whole-grain breakfast with a texture similar to instant oatmeal. Mashed dates naturally sweeten and enrich almond milk for a creamy, satisfying bowl.