Baked Eggs w/ Bacon and Provolone

Baked Egg w/ Bacon,onions, and provolone

Whether you are a parent struggling to make ends meet, a college student living off a beer and pot budget, or just simply someone who wants to save a buck and still eat well, I have an awesome way to start off your morning, or in the case of the college student, any part of your day, it doesn't matter, its friggin delicious.

Ingredients:
2 Tablespoons Butter
2 Large Onions
8 strips of Bacon
8 eggs
Salt and Pepper to taste

In a skillet, cook the onions in 1 tablespoon of butter until they are carmelized and soft. Heat should be at medium  This should take about 8-10 minutes.  It is vital to remember that the Bacon should take about the same time as the onions, therefore throw them both on separate skillets, at the same time. Heat should be on med-high Preheat the oven to 375. Grease four Ramekins with the remaining butter.  Crack 1-2 eggs in each ramekin, followed by the onions and bacon.  Cook in the oven for about 8 minutes with a cover.  Remove the cover and add the slice of provolone cheese.  Cook for 2 mins.  Let sit for 5 minutes. Enjoy!

If you don't know what a ramekin is its okay your not a neianderthol, but your also not very cultured...In any event its a small glazed serving bowl, that can be used for preperation as well. So, to conclude, don't maddoff your day, have a cheap breakfast!

Red Mango

For all of you who are a fan of this place I hope you understand that what I am about to say should not dissuade you from reading this blog, in fact it should inspire you. Inspire you to stand up against the disneyfication that is plaguing the culinary world.  I guess I should start with how my ten minute Red Mango experience inspired this hateful rant.  I walked into this overly illuminated soft serve shop, only to find the employees sitting on their ass, doing no more than breathing.  I was not greeted with a hello, how can I help you, or a simple welcome. Instead I was left to serve MYSELF and apply my own toppings. After overpaying, with my father's money of course, I began to recount my experience, only to find a multitude of things that I despised:
1. There were about 8 flavors. How can an establishment adequately serve the millions of different people with 8 fricken flavors.  In the world of sweets, less is never more, even in this hipster universe.
2. How is a completely self-serve place abiding food-safety laws. How many dirtbags touch those condiment toppings? How many sick people are like "hey I want red mango, lemme cough all over these munchins"? Nuff Said.
3. Whatever happened to the old-fashioned ice cream parlor, with ice cream cones and cheery employees? Do we really live in a world where the destination is more important than the ride? No, because than Cold Stone wouldn't be successful.
4. If I order key lime pie and rasberry cheesecake flavored soft-serve, I shouldnt be thinking about how many calories I am taking in, I should be thinking "Really? Fake key lime pie? lazy-ass!"  Therefore don't remind me that I am a fat ass with those nutritional facts, because after all I AM SUPPORTING YOUR JOKE OF A CAREER!

Considering this is the second post ever lemme help you out, this blog won't be a forum for all things south beach diet-y, instead it will be something that disregards these vegan/vegetarian/pescatarian/no-fun-atarian values.  Indulge in what taste, smells, and looks good, live the life of a food devil, breaking all culinary and nutritional rules.  There isn't a rule book telling you how to eat, there is only your belly saying "Yo,dude, stop eating this stupid soft serve and go to a god damn Ben and Jerry's with normal americans who work for a living"

Thanks Red Mango for ruining my night.

The Birth of Suds and Chow

My entire life I have been enamored by all things food.  Whether it be the aroma of a kitchen during the holiday season, or the rush of bustling restaurant, or the taste of the perfectly cooked steak, I have always been drawn to it.  On a trip to Argentina, I found my counterpart, someone who shared the equal love and interest in something like food. Except it wasn't food.  It was beer! Grandpa's ole cough medicine. My buddy discussed how the right beer could magically increase the quality of any meal.  He spoke with such passion, I knew he was the sud to my chow.  And thats how this intoxicating and fattening blog came to be.  We aren't interested in shedding pounds for you, or your typical light beer. We are interested in presenting the most savory and sinful grub and drink.  So sit back.  Unbuckle the belt. And welcome to the Suds and Chow's food and beer forum.