I’m saving this for a cold night when I want …

Comment on Bubba Gump Shrimp Company Copycat “Shrimpin’ Dippin’ Broth” by elizabeth.

I’m saving this for a cold night when I want something warm and comforting but not too heavy.

Recent Comments by elizabeth

16 Lessons I Learned After My First Year Owning a Food Truck (Part 3)
I heartily enjoyed reading this series–it was a frank and illuminating look into this world, and I hope you do continue this as a yearly series because I’m sure you’ll learn a whole lot more in your second year of operation.

Slightly Sriracha’d Lamb Mini Meatballs
And by ground ginger, I mean ground/grated ginger, not the powdered stuff. 🙂

Slightly Sriracha’d Lamb Mini Meatballs
By ginger paste you mean a ground ginger, right? Or did you have something else in mind? I want these meatballs, so I want to file these away for a day I want something different.

Today’s Sandwich: Curried Chicken (Homemade)
Don’t forget: Guy Fieri will be parroting back the ingredients as food flies out of his mouth because “THAT’S CRAZY!”

Seriously, though, I really like the thought process in this recipe, and I may have to try it albeit with chicken thighs because I loathe boneless, skinless chicken breasts. Everything else in this sandwich? I am totally on board!

Golden Eggplant Fries
There is something special about the CT shoreline, and I think it stems from the fact that we have these beaches available to us (not the most fabulous, of course, but still–a beach is a beach, especially when it’s less than ten minutes from home) but without the trappings that come with the more famous resort towns, namely that once the summer ends, it doesn’t feel like a ghost town either. It’s an odd mix of the everyday and the special that few other areas have, I think.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.