MOTD: Bacon and prosciutto mac & cheese

I've been told that combining a cheap meat like bacon with a luxurious product like prosciutto is sinful, but combining two things that I like into a single dish is, to me, an ambitious endeavor at worst.

I used one part sharp cheddar and one part gruyere; that gave the roux a fondue cheese-like consistency, which I am all about. I also added a touch of sriracha as well as chili powder and red pepper flakes into the mix before pouring it over the macaroni.

WNTD: 5 Burgers in Chicago That Are Better than Au Cheval's

Unless you have been living under a rock, you may have noticed that anyone who's anyone has been raving about Au Cheval's infamous cheeseburger. Ever since Food Network deemed its double cheeseburger the best burger in America, the lines at Au Cheval - which were already unmanagable at one or two hours on weekdays - have nearly doubled in size.

So is it worth it?

Absolutely not. I fancy myself a bit of a burger connoisseur, and I'll be sharing with you 5 burgers I have had that are better than Au Cheval's, and without the four hour wait.

The best coffee cake

Today's post is a short one but a must. This is a coffee cake recipe I have been swearing by for a couple years now. I deliberately avoid making it often because it always gets demolished within days, and that much butter and sugar is never a good idea for anyone. It's that good.

Tunnel of cinnamon sugar

Foodventures: Pacific NW

My Pacific Northwest food adventure was actually two months ago; I just never found the time to write about it (things have been crazy at work these days). Nevertheless, here it is! I had such a blast travelling in the northwest US and southwest Canada over Memorial Day weekend - this was my first time in that area and something I had been looking forward to for a long time.

Owen & Engine

Owen & Engine is a British gastropub tucked away in a random part of town; it is actually right across the street from the movie theater that I go to but never noticed until a friend of mine took me there. Normally I'm not a huge fan of British food but a quick glimpse of the menu told me that I would be a fan of this place. From banh mi to paneer to one of the most decadent cheese plates I have ever seen, this place had it all.

And of course, they had a cheeseburger.

If you know me at all, you would know that I'm obsessed with cheeseburgers and all things red meat. Our server was very courteous and enthusiastic about the flavors on the menu. I took diligent notes, which is how I know that the burger patty is composed of 40% chuck, 30% short rib, and 30% brisket. A winning combination I daresay, because it certainly tastes different in a luxurious sort of way.

But I'm getting ahead of myself. Before I ate this burger we actually ordered a cheese plate for the table.