Every revolution needs to be fed. George Washington knew this when the troops were struggling at Valley Forge, and we here at DOM know it as well. But outside of Emeril, most surveyors of the spatula tend to be lame. That’s why we decided to develop a periodical that will focus solely on cheap, blue collar crush food. Here’s the premise – we are going to teach you non Food Network grub. It will not be how to make a crème brulee or how to insider-trade with Martha Stewart. Instead we are going to arm you with the ability pump a turkey full of beer, flank steak a moose, and crush buffalo burgers. You can also use Guide to Career Education to find the right culinary school to learn how to cook these hearty manly meals. Today’s choice is a personal favorite. The poor man’s steak known as a “London Broil”. Now, these directions are so simple that not even Wolfgang Puck could screw this up. Rachael Ray would bash through your front door like a rhinoceros just to get a whiff of the awesomeness that you have on display. Directions:

1 London Broil

2 Cans Beef Broth

1 Bottle of Bourbon/Scotch

1 Pack of Bacon

3 Onions

1 Bag of Green Beans

Directions: 1^st get a rocks glass from the cabinet and fill it with ice. Take the top off the bourbon/scotch bottle and pour. Enjoy! Now put the london broil, both cans of beef broth, onions (cut them), and green beans all into a pot looking thing (listen, I am not Anthony Bourdain – figure it out). Set oven to broil at 250 degrees. Put bacon slices on top of london broil. Put whole thing into oven for 2-2 ½ hrs. During that time check on the london broil once every 30 minutes. Real men don’t use timers; generally speaking its when you go to pour another scotch and ice. Each time you check on the london broil take a turkey baster and shoot the beef broth over the london broil (innuendo included). Take out and eat. Done.

London Calling,

-Taters