Matt Potter 9:45 a.m., Dec. 11
Now I'm wicked hungry and it's 2:30 in the morning. Sweet!
Personal anecdote: attended the Tour de Fat today and had a super time! Lots of great bike stuff and great beers to be drunk. Grammar snobs will take note that I am aware of the difference between "lots of great beers to be drunk" and "lots of great beers to be drunken." First hand experience with both phrases has left me an acute understanding of the difference between. Learning can happen anywhere!
Anyways, big Runner-Up today gets points for showing where poster(s)' priorities really lie vis-a-vis table uses. Also, points for catchy keyword usage. It's no "frogtoes," but it'll do in a pinch.
Careful scrutiny has led me to the winner. It's:
You have not misread. I declare that the single greatest thing for sale (today) on the craig is a Foreman Grill. Now, I'm a serious foodie (a term I dislike but can't help but admit works), as well as a quasi-talented cook and baker. I honestly hope that, someday, somewhere, someone will call me "sort of like Anthony Bourdain, just not as talented." I could think of no better compliment. Why would I advocate the Foreman Grill with it's non-stick cooking surface and single temperature setting? Because it makes the best pressed sandwiches in the world, of course. You could go out and spend six-hundred bucks on an industrial grade panini press, wire your house for 220 volt outlets in the kitchen, and wait an hour for the thing to heat up OR you could buy this Foreman for twenty bones and get the same results. I kid you not--Foreman aficionados back me up on this!
Alright, I shall now impart to you a serious, Foreman grill proven recipe. It is a little work but well, well, well worth it.
Fry egg. Spread sauces on bread, making sure to distribute evenly, thereby avoiding over-sogged bread. Corned beef on bottom, then fried egg, then cheese. Toast in Foreman grill. Devour.
The thing about my food tendencies, which will hopefully become clear in future blogs, is that they range from an adoration of foie gras to an equal love of pickled chicken feet (which they have at my favorite restaurant for short money!) and many other supremely low-rent foodstuffs. I guess I just as much beauty in cheese grits as I do in top-shelf steak frites.