Making Fried Bologna Sandwiches with Mason Hereford
They say never ever cook bacon with your shirt off, however what about bologna? Mason Hereford, owner of Turkey and the Wolf, goes bare-chested for this How To on frying America's preferred meat sausage. Hereford tells us how to produce the best toasted sandwich bread, buttering suggestions, and the importance of mayo touching your lettuce. You can find the dish listed below or in Hereford's cookbook "Turkey and the Wolf: Taste Trippin' in New Orleans." Check out…
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Making Iconic Street Food at Home: Korean Tteokbokki
Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI is making tteokboki, a chewy, crispy, spicy, and savory street treat that's extremely popular in Korea. The star of Ji Hye's recipe is Korean rice cakes, which she softens in water and after that fries in a pan with pork stubborn belly and simmers in a sweet and hot gochujang sauce. Paired with soft-boiled eggs and scallions, you'll instantly understand why tteokboki is a…
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