Blog Posts by Blue Ribbon Hunter

  • Phillipe the Original

    French DipThe city of Los Angeles, California has changed a lot since 1908, but one LA eatery has withstood the test of time, and that is Phillipe the Original. Phillipe's is LA's oldest restaurant and also the home of the French Dip sandwich. Legend has it that a police officer ordered a roast beef sandwich and the server accidentally dropped the French bread for the sandwich into the roasting juices from the meat. After apologizing and asking the police officer if he would like a new sandwich, the police officer politely told the server he would take that one. To his surprise he loved it and recommended it to all of his friends, and that is how the French Dip sandwich was born.

    French Dip Sandwich

    Recipe courtesy Phillipe the Original

    1 small onion, chopped

    1 small carrot, chopped

    1 stalk celery, chopped

    1 small leek, white part only, chopped

    2 cloves garlic, chopped

    1 sprig fresh thyme

    1/4 teaspoon dried sage

    1/4 teaspoon dried oregano

    1/4 teaspoon

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  • The Roadkill Cook-Off

    Road kill!Every year at the end of September, the town of Marlinton, West Virginia celebrates their annual Autumn Harvest Festival. One of the main attractions of this event is the infamous Roadkill Cook-Off. Now I'm sure the first thing you are wondering is, "Wait, do they use real roadkill?" Well, it's a "don't ask don't tell" policy, but all of the food must at least be roadkill inspired. And just in case it actually was pulled from the side of the road, all of the meat is thoroughly inspected for gravel. We sampled possum, squirrel, deer, wild boar, groundhog, rabbit, and bear, and we were very surprised by how delicious some of these dishes were! The winner was a wild game meatloaf topped with groundhog gravy. If you ever find yourself with some extra roadkill lying around, here is the winning recipe:

    Bear-Ron-A-Saur-Us with Groundhog Gravy

    by the Ridge Stones

    1/3 pound ground bumper bruised bear

    1/3 pound ground rear-ended deer

    ½ pound ground wild hog sausage


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  • The Best New York-Style Cheesecake

    New York-style cheesecake is a classic on dessert menus across the country, so that's why when people visit New York City, they often seek out real, authentic New York cheesecake. But is the frozen brand from your local supermarket better than famed New York cheesecakes? To find out, we set up a blind taste test in Times Square in New York City where we had New Yorkers and tourists taste three different cheesecakes to determine which one was the best.

    Cheesecake at Junior'sCheesecake at Junior's

    The first competitor is Junior's, a cheesecake shop and diner from Brooklyn that has consistently been named one of the best cheesecakes in the country since the early 1950's. Owner Alan Rosen gives all the credit to their fresh ingredients, the time put into properly blending those ingredients, and their famous sponge cake crust.

    The second competitor is Eileen's, a small Manhattan based bakery that started in the 1970's that quickly gave Junior's a run for their money. Eileen's cheesecake is significantly lighter than

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  • Kansas City Bacon Festival

    Bacon!Every year the Rehabilitation Institute of Kansas City shows homage to one of America's favorite foods by throwing a huge party that is all about anything and everything bacon! We watched in awe as grown men piled pounds of bacon into their mouths at the bacon eating contest, and our mouths watered at the sight of over 20 different creative bacon dishes from bacon cheesecake lollipops to tempura fried pork belly wrapped in bacon. But even the over-the-top bacon dishes couldn't beat out a recipe inspired by a classic breakfast favorite: The Bacon Benedict. If you want to try it at home, here is the winning recipe:

    Bacon Benedict

    By David Derr of Art Institutes International

    Serves 4

    This dish is all about the homemade bacon sausage patty. Pair it with a cheddar biscuit, over-easy egg, and some hollandaise sauce and you are good to go. To make the patties:

    2 ½ pounds pork butt

    ½ pound pork fat

    6 ounces bacon

    1 ounces salt

    ¾ ounce brown sugar


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  • Beer and Other Wacky Canine Cuisine

    Water? No thanks. Give your dog a bowl of Beefy Brown Ale.Owning a dog is like adding another member to your family, and like any family member, we want to make sure they are well taken care of. But does that mean giving them beer? Yes, believe it or not, there is a special type of beer made specifically for dogs. We visited dog boutique The Salty Paw in New York City to learn more about the beer and a few other over-the-top dog treats.


    When asked how The Salty Paw decided to start carrying beer for dogs, the answer was football season! A man apparently came in saying how his dog kept trying to drink human beer at his football get-togethers and asked if there was a similar product made for dogs. After a quick online search, owner Amanda Zink came across Bowser Beer, a non-alcoholic, non-carbonated beer for dogs. So what makes it beer? Malt barley -- the same kind of malt that is used in human beer. They also added glucosamine, which is good for joint health. It comes in a six-pack in two flavors: Beefy Brown Ale and

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  • Barbecue’s Best Kept Secret

    What is a burnt end?Have you ever heard of burnt ends? Well, we hadn't either, but as soon as we arrived in Kansas City, Missouri it was all anyone would talk about! After speaking with a few locals about Kansas City's best barbecue joints, we were directed to Fiorella's Jack Stack Barbecue where head chef Nick Beffer brought us back into the kitchen to reveal how they make these "golden nuggets" of Kansas City barbecue.

    What is a burnt end?

    A burnt end is a double seared and smoked point of a brisket that is trimmed off and smoked even further until a nice crisp "bark" forms on the exterior. It is then chopped into cubes and served alone as a platter, or chopped up into a sandwich. Because the point of the brisket is awkwardly shaped and fatty which makes it hard to thinly slice for the brisket platters, it used to be discarded by restaurants. Little did they know they were tossing out a part of the brisket that had the potential to be the best barbecue meat on the planet. It is crunchy and smoky

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  • America’s Most Creative Burger

    The National Hamburger Festival in Akron, Ohio is a place where people from all over can come to sample some of the best burgers America has to offer. Festival activities included bobbing for burgers in a pool of ketchup, a burger eating contest featuring World famous competitive eater Sonya Thomas, and of course a burger cook-off. And although there was a category for best classic burger, things got really interesting in the most creative category. We saw everything from a Korean BBQ Burger from Krav Food Truck, to a breakfast style Over-Easy Burger, but even those fantastic burgers had nothing on the winner: The Reuben Burger by Rusty Phillips of MotorMouth. This burger looked like a burger, but tasted like a great Reuben.

    The Reuben Burger

    The Reuben Burger

    By MotorMouth Food Truck

    Chef Rusty Phillips

    Corned Beef Patty: Sear fresh ground corned beef patty on both sides over high flame on grill. Finish by simmering corned beef patties in a water bath accented by the pickling spices

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  • The Iowa State Fair

    Butter cow!Attracting over one million people each year, the Iowa State Fair is one of the largest in the country. Here, the people of Iowa come out to celebrate the state's agriculture in some pretty creative ways. One of the longest standing traditions at the fair is the butter cow. The butter cow is a tradition that began in 1911 where a life size cow is sculpted out of butter and put on display at the fair. Over 600 pounds of butter is used to make the butter cow. But butter isn't just a sculpting medium at the fair, it is also the key ingredient to the fair's most infamous "food on a stick" - deep-fried butter on a stick. To make this treat, Fyfe Concessions dips 1/8 th of a pound of butter into a cinnamon and honey flavored cake-like batter and deep-fries it. Since the butter melts from the heat of the fryer, it ends up tasting like the most buttery cinnamon roll you have ever had.

    But deep-fried butter was only one of over 60 foods on a stick. Here's a list of some of our

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  • Outrageously-Priced Foods

    For the majority of us, food shopping is all about getting a good deal. We stroll down the aisles hoping that our favorite items are on sale, and we look up menus online in advance so we know what sort of prices we can expect when we go out to eat. The foods listed below go against all of that. Check out some of the most outrageously priced foods we have ever come across.

    The Douche Burger - $666.00

    This outrageously priced burger comes from the New York City food truck, 666 Burger. This burger is made of wagyu beef filled with foie gras and covered in gold leaf. It is topped with cave aged Gruyere cheese, truffle butter, caviar lobster, and a kopi luwak barbecue sauce. It is then steamed in champagne, and served wrapped in three $100 bills. Why the strange name? Well, because they say you are what you eat…

    The Haute Dog - $69.00

    Although this seems like pennies when compared to the Douche Burger, would you be willing to pay $69.00 for a hot dog? If you are, then head

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  • Are You a Supertaster?

    No, a supertaster is not someone who runs around in a cape with supersonic taste buds, but it is someone with a heightened sense of taste. Dr. Beverly Tepper, the director of the Sensory Evaluation Lab at Rutgers University, joined us to fill us in on this interesting topic. She let us know that the population is broken into three different, genetically determined categories: Supertasters, Normal Tasters, and Non-Tasters.


    Supertasters make up 25% of the population and it is more common for women to be supertasters. They have twice as many taste buds than the average person and therefore taste things more intensely. Because their sense of taste is heightened, they are also much more sensitive to the taste of many bitter foods such as broccoli, kale, and coffee, as well as sweet and fatty foods. Due to their sensitivity to fatty foods, supertasters tend to weigh less than Normal and Non-Tasters. Supertasters are broken into two categories: picky eaters and adventurous

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