Dudes on Foods is a sanctuary for the modern-day man who loves to eat, drink, cook, and talk about food.
We are based out of New York City, D.C.,and now Boston, therefore you may find many of our posts reflective of the local beat.
Your comments are encouraged and always welcomed.
Eat up Dudes!
Saturday, May 22, 2010
Having the right tools...
At the Ritz-Carlton in San Francisco, the chef Ron Seigel uses a bong to create cedar smoke to flavor quail eggs.
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