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Chefs Show How They Can Entice (Sound 8/09)

When cooking chicken soup with rice In July I’ll take a peep Into the cool and fishy deep Where chicken soup is selling cheap Selling once, selling twice Selling chicken soup with rice In August it will be so hot I will become a cooking…
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Chefs Show How They Can Entice (Sound 8/09): More photos

Here are the photos (taken by me) of the rest of the dishes from the “Chicken Soup with Rice” Dish-Off in August’s issue of Sound magazine. You can find the full report, include menus, here. Click to enlarge any of the photos.…
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Two Worlds, One Classic (Sound 7/09)

Two chefs do what they wanna do with “Pork and Beans” They say I need some Rogaine To put in my hair Work it out at the gym To fit my underwear Oakley makes the shades That transform a tool You’d hate For the kids…
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Two Worlds, One Classic (Sound 7/09): More photos

Here are the photos (taken by me) of the rest of the dishes from the “Pork and Beans” Dish-Off in July’s issue of Sound magazine. You can find the full report, include menus, here. Click to enlarge any of the photos.…
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Put de Lime in de Coconut (Sound 6/09)

Three Asian chefs make our belly ache for more Said “doctor, ain’t there nothin’ I can take?” I said “Doctor, to relieve this belly ache,” I said “Doctor, ain’t there nothin’ I can take?” I said “Doctor, to relieve this belly ache.” Now lemme get…
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Put de Lime in de Coconut (Sound 6/09): More photos

Here are the photos (taken by me) of the rest of the dishes from the “Coconut” Dish-Off in June’s issue of Sound magazine. You can find the full report, include menus, here. Click to enlarge any of the photos.…
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Beyond Burger Toppings (Sound 5/09)

Three chefs drive “Cheese and Onions” out of the fast food lane I have always thought in the back of my mind Cheese and onions I have always thought that the world was unkind Cheese and onions Do I have to spell it out? C-H-E-E-S-E-A-N-D-O-N-I-O-N-S-oh-no…
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Beyond Burger Toppings (Sound 5/09): More photos

Here are the photos (taken by me) of the rest of the dishes from the “Cheese and Onions” Dish-Off in May’s issue of Sound magazine. You can find the full report, include menus, here. Click to enlarge any of the photos.…
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Nose to Tail (Sound 4/09)

Chefs Create a Variety of Dishes from a Variety of Meats They call that gizzards, gizzards Part of the chicken Not too finger-lickin’ And I’m not sure what part They call them gizzards, gizzards Part of the bird but That’s what I heard but I…
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Nose to Tail (Sound 4/09): Additional photos

Here are the photos (taken by me) of the rest of the dishes from the “Gizzards, Scrapple and Tripe” Dish-Off in April’s issue of Sound magazine. You can find the full report, include menus, here. Click to enlarge any of the photos.…
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