Michael Symon starts in his hometown of Cleveland, Ohio, at his very own restaurant, with a tender, juicy, hulking pastrami beef rib, and a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. Then, in Pittsburgh, Pennsylvania, a food truck serves up a beer-marinated, oven roasted, flavor-packed pork loin sandwich. And finally in Buffalo, New York, chicken and waffles gets a makeover in burger form, with a spicy maple bourbon glaze and waffle buns.
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