Now I know you have seen the Meat Cake on our site before, but this one is worth repeating. I came across this while scouring the web for unique Thanksgiving recipes. Apparently the creator of the Turkey Cake, David Seah, had already done the traditional Thanksgiving dinner with most of his family, but had to do a separate dinner with his dad the following weekend. They didn't want to do a full blown dinner so they settled on the next best thing...Meat Cake! They took inspiration from the Black Widow Bakery meat cake that we mentioned in our original article and tweeked it a bit to fit their needs. Needless to say, it was a huge hit. I was impressed with David's effort, especially for a first timer! Great job David!

Check out more pics and the full story here.

It's coming up on one of my favorite times of the year...THANKSGIVING! There's very little that I love more than lots of turkey, gravy, mashed potatoes, stuffing, and so on and so on! My mouth is watering just writing about it! So, in honor of my favorite holiday, I am posting the first Thanksgiving recipe of the season. I hope the rest of you will follow suit.

I have hosted the past 3 Thanksgivings at my house and I have made the turkey the same way every year. I BRINE my turkey before I cook it. It has now become the tradition for our family. So, I know this works and it makes the moistest and juiciest turkey you have ever tasted!

So, try something new! It's super easy and you won't regret it!

Click "read more" for the recipe and directions...

THE ARTISANAL HAMS OF SPAIN
Picture paper-thin strips of dark red ham like petals ringing a hand painted plate. Imagine big honest hams curing in the mountain air. Picture individual hams resting on stands in family kitchens throughout Spain with a long slim knife at hand for any and all to slice a treat.

Read More Here >>

Baconator-Schmaconator!

Risque Cafe on N. Clark in Chicago has created what is possibly the crowning bacon achievement, country-fried bacon.

Raw bacon is dipped in a standard egg wash, dredged in peppered flour, deep fried in vegetable oil and served with a side of white gravy according to chef Andrew Niemeyer.

Read more about the dish and the restaurant in the Chicago Sun Times.

High above the alps lives Tinger, a Wolpertinger, with his friend Kaes. There they are enjoying the calm life and playing cards. Suddenly, it dawns on tinger that they need some bread for dinner. So, he hits the road. An hour later....

Tinger's friend Kaes is a piece of LIVING MEAT! And the Bavarian Meat Mafia has KIDNAPPED HIM!!!

If you think I'm kidding... Click Here For More