It’s the tastiest sandwich you’ve never had

Just a hungry thought on a lazy Sunday…

I’ve eaten so many sandwiches, so many ways…  heros, grinders, subs, wraps, paninis, and more, I’ve rocked ’em all. I’ve written about cheesesteaks from Philly, Pastrami from New York, BBQ from Austin, Hot Dogs from Chicago, Burgers from just about anywhere, and of course, Roast Beef and Mozz from Hoboken.

Yet, after all my searching, there may be no finer sandwich in all the land than the much-discussed Num Pang pulled duroc pork spiced with honey, topped with cucumber, pickled carrots, cilantro and chili mayo on fresh baked Parisi bread.

It’s become impossible to visit Union Square in NYC without eating one… or two.  Go try ASAP — 21 E. 12th St. (near University)

Small sandwich, powerful flavor

NYC Wine & Food Fest Burger Bash 2009 Recap

What an unbelievable night beneath the Brooklyn Bridge. Easy to say that I put down somewhere between 10-15 burgers last night! In all honesty quality was great all around, but a couple stood out above the rest. Congrats to Spike Mendelsohn for his second straight win. Personally, I credit his cheerleaders.

Food Highlights:

• Bobby Flay’s Buffalo Burger
• Spike Mendelsohn’s Marshmallow Shake
• The caramelized onions from Minetta Tavern
• The shortest line you’ll ever see at Shake Shack
• The Bacon wrapped, avocado topped, Crif Dog

Party Highlights:

• Meeting Giada De Laurentiis, Tyler Florence and Nick Mangold
• Watching Martha Stewart pound burgers and Rocco Dispirito pound a beer on his way out
• Getting pushed out-of-the-way by one of Rachael Ray’s six security guards. Enough already… if Martha Stewart is just hanging around by herself, you don’t need an armed entourage.

 A great culinary event for a great cause! Looking forward to 2010… for now though, I’m off to eat a salad.

Bobby Got My Vote!!!

Ate so much I got BB-Queezy

East, West, North, South and Midwest alike, if there is one food that transcends the American culinary culture, it’s undoubtedly BBQ. The Carolinas, Tennessee, Missouri or Texas — as we know there’s truly no one right way to smoke, grill or marinade meat. Recently, I’ve been dining amongst gods of the pit including Big Ed Mitchell and his unconventional blending of east and west flavors (no not Asian, vinegar and dry rub!), and the late-great Billy Mays,  included for his excitement for stain removal, providing diners with the comfort of knowing that it’s okay to pig out because stains incurred from moist, tangy meat are merely part of the experience.

Recent visits to the annual Big Apple BBQ festival in Madison Square Park, Lambert’s in downtown Austin, TX and Blue Smoke in NYC have made me continuously crave messy, sloppy, dirty, and filthy,  ribs, pulled pork, beef brisket, slaw, beans, and of course… beer.

Looking for a good sauce? Give FunniBonz a shot… especially the spicy

Ready to chop that whole hog