~ Early Web Links ~

Chef Frank Bosco, a 15-year veteran of Chicago's restaurant scene, shares a personal collection of restaurant-quality recipes including Tuscan Antipasto, Mediterranean Grilled Prawns, and Chicken Satay with Peanut Dipping Sauce. A compact but genuine culinary showcase from a working chef who wanted to bring his crowd-pleasing dishes to home cooks.

Curtis Claymont documents his pellet smoker BBQ adventures from New York City, sharing detailed cook logs for meats like beef cheeks, dino ribs, spatchcock chicken, and reverse-seared porterhouse steaks. Each post includes temperatures, wood pellet choices, timing, and results on his Camp Chef Woodwind smoker, making it a practical reference for backyard BBQ enthusiasts.

Created by Lemon, this quirky archive catalogs real-world menu items that falsely claim to be poutine, scoring each submission on whether it includes the three required ingredients: fries, cheese curds, and brown gravy. Visitors can browse the hall of shame, check scores, and even submit their own "poutine crimes" via a reporting form.