![]() The pollo guisado was way too spicy for me. The Greek Money Meatballs were also nothing special but they were filling. A regular home cook just won't be able to replicate it easily. And the Squeeze burger is definitely better made on a flap top. ![]() My bacon patties just wouldn't stay together. I also had a lot of trouble with the Hodad's Bacon Cheeseburger. It was plainer than a lot of other meatloaf recipes I've come across. Unfortunately Mom's Meatloaf wasn't near as good. It wasn't bad, and I did enjoy the breaded topping. Because I can't pass up a Mac & Cheese recipe, I also tried Smoque's version. And in case of the Black Bottom Pie, it was very impressive looking. Both the Coconut Cream and the Black-Bottom were delicious and easy to make. Probably some of the best recipes in this book were the pies. Although admittedly there has been change in ownership since the show filmed so that could account for the variance of taste as well. It did not taste the same as at the restaurant and had too much mayo. A local haunt near where I live, The Penguin, offered up some pimento cheese. And you could bake instead of fry if you want to. The InCrusted Dolphin Sandwich from Scully's Tavern had a nice crunch to it. And I have to warn, this should probably be done outside, even if it is just a breast, because most kitchen's exhaust systems won't be able to handle it. Pete's Rubbed and Almost Fried Turkey was very salty. I made the seasoning and sauce that went with it, but they were both pretty standard and nothing any better than what I get on a grocery store shelf. The Beef Brisket from MoGridder's was ok. It made a lot though, so prepare to eat leftovers! The Three Cheese Macaroni and Cheese was very filling and had a thick sauce with a rich taste. I pasta and hamburger dish that was tasty, especially when you added cheese to it. The first of course (going in order of the book pages) was the American Chop Suey. ![]() I've tried about twelve of the recipes in this book. I would have paid more for this book for color photographs. Unfortunately none of the pictures are in color though. Then, in the regions, we are introduced to the place without about a page of description on the location, maybe a picture, and then however many recipes are being offered for the location. Northeast, South, etc.) but if you're looking for a specific type of food, there's a glossary in the back that separates them out with page numbers according to the meal type. The book itself is separated into regions (i.e. This book, in addition to having some recipes either from the locations or loosely based off of some of the recipes, has small snippets about the different places the crew went, little blurbs written by Guy, and an introduction to the team that films the show. Sometimes this food is as innovative as Captain Crunch French Toast (a recipe in this book) or as simple as a burger cooked right. But the thing they all have in common is delicious food you can't get enough of. These can be roadside stops to hole in the wall diners. But I'm still obsessed with the show.įor those not familiar with Guy Fieri or Diners, Drive-Ins and Dives, it's a show where chef Fieri drives around America looking for those places to eat that only the locals known about. But now, I've owned it a few years, and have still rarely selected it as a go-to cookbook. Which means, that when this book came out, it of course had to go on my shelf. Seriously, I practically worship it and Guy Fieri and make it a point to go to all the places I can that have been featured on the show. I love the FoodNetwork show that this cookbook is based off of.
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