Roly Masferrer's winning burger. Photo by: Marcela Gonzalez

Now that I’ve awaken from my Memorial Day fat kid coma, I can clearly and consciously say that judging food is a lot more difficult than judging people.

For my first official seat on a panel of judges for Monday’s Burger Throw down, I got to pick apart six different burgers, from six different professional and amateur chefs, and then rate them. The 80 other people in attendance just got to eat in enjoyment that it was Monday and they weren’t at work.

As judges, The Burger Beast, Chef Dennis Ortiz from The Art Institute of Fort Lauderdale and I ate, dissected, and finally crowned Roly Masferrer with first place. His winning burger was actually the closest thing to a simple cheeseburger. A light cream sauce, a slice of cheese, and a hot burger: it was the epitome of Memorial Day.

But we didn’t just give the burgers a yay or nay. We had to dig into why the burger wasn’t worth taking the extra bites or why it was. Why did I put it down and move on as opposed to taking another bite? My stomach was really pissed at my psyche.

The building of a burger is a double-edged sword: its biggest advantage is also its biggest downfall. You can make absolutely anything into a burger. With that being said, not absolutely everything should be made into a burger.

I’m a simple girl: I don’t need much to make me happy. While other entries were doused with barbecue sauce or bland guacamole, Roly’s Brioche Burger was easy, which is probably why he was so surprised to see that he had one first place. Other competitors seemed like they piled high the ingredients because it would make them stand out. In reality, Roly had the least-complicated burger of them all. Definitely worth the extra bites and slipping me into my fat kid coma.

Photo by: Michele Boyet

You’d think as a Jew I would care about the water, but I never cared about the water. Growing up, I ate pizza, hot dogs, pretzels and bagels like every other piece of food that entered my mouth: without thinking. Chains like Einstein Bagels, Offerdahl’s Café Grill, and yes, even the massive Dunkin’ Donuts, all contributed to many Jewish themed brunches. But it wasn’t until I took a bite of a product from Brooklyn Water Bagel Co. Then I cared about the water.

I’ve never been to Brooklyn. I’ve merely glanced at it from a bridge when I’ve been to New York City on trips. I’ve learned some history in books, heard stories from my Brooklyn native Grandmother, and eaten at restaurants claiming the Brooklyn-esque in South Florida.

But I don’t need to actually visit Brooklyn to understand its water impact on the food. Brooklyn Water Bagel Co. has a water treatment plant inside the restaurant that recreates the infamous liquid.

Photo by: Michele Boyet

In fact, they sell bottles of them for less than $1 for you to try it solo. I had it with my garlic bagel and mmm’ed for about 10 full minutes.

After opening in August, the sole Delray Beach location has been serving the New York natives and Floridians alike with their creations. Along with more than a dozen different bagel flavors and 10 different spread options, the restaurant also boasts a menu of full breakfast, lunch, dinner and dessert options (the chocolate chip cookie is very well worth the investment).

I never thought I’d say it, but it’s time to care about the water.

Become a fan of the restaurant on Facebook by clicking here.

Follow them on Twitter for their specials, events and announcements.

What could be a better combination that coffee and the Miami Dolphins? In the spirit of a new partnership, South Florida Dunkin’ Donuts are giving away more than 1,000 tickets to the Miami Dolphins-Houston Texans game on December 27.

With multiple chances to win, Dunkin’ Donuts customers have from now through Dec. 19 to win either at participating locations or online by following the new South Florida Dunkin’ Donuts Twitter.

The first 50 people at the following 10 Dunkin’ Donuts on Saturday, December 19, beginning at 7 a.m., will receive TWO FREE TICKETS (valued at $78.00 per pair) to the Dolphins-Texans game.

Miami-Dade County
2060 NW 107 Avenue, Doral
8595 NW 186 Street, Miami

Broward County
5930 Coral Ridge Drive, Coral Springs
5141 S. University Drive, Davie
825 W. Hallandale Beach Boulevard, Hallandale Beach

Palm Beach County
2001 10th Avenue North, Lake Worth
11575 U.S. Highway One, Palm Beach Gardens

Martin County
7850 SW Lost River Road, Stuart

St. Lucie County
1401 SE Village Green Drive, Port St. Lucie

Indian River County
900 U.S. Highway One, Sebastian

Tweeters who follow the new @DDSoFla twitter account have an even easier chance to win tickets. Running weekdays starting today, Dec. 7, through Dec. 18, followers have the opportunity to answer a Miami Dolphins-related trivia question correctly to win a four-pack of tickets.

Still can’t get tickets? Listen to ESPN 760 (follow them on Twitter) and WQAM 560 for more giveaways each weekday morning from now through Dec. 18.

Want to get the latest information on the team? Visit their website or follow them on Twitter.

First popcorn, then what? Do you take away their Hungry Man dinners? What did Orville Redenbacher ever do to the Sun-Sentinel that Publisher Howard Greenberg had to send out a memo on Thursday afternoon to his staff telling them microwaving popcorn was banned from the building?

Did Greenberg ever make popcorn in the alleged “hazardous” microwave? Did he think that if the microwave was dangerous – not the popcorn – that maybe it should be replaced? I am well aware of recent budget cuts, Mr. Greenberg, but your staff – the ones that are still there – may end up finding ways around your microwave discrimination and bring in stove top popcorn… Unless you plan on banning popcorn altogether…

The holidays are coming up. Can we find it in our hearts to provide our fellow Fat Kids Club members at the Sun-Sentinel with a stove top popcorn popper? This one from Target looks pretty…

If anyone has any pictures of the Sun-Sentinel hazardous popcorn, please email me so we can warn non-employees about the dangers.

Winner Mike LaMonica had a total of 31 votes (including himself) out of nearly 70 that were cast at the First Annual Great Pizza Cook-off.

With a not-so-surprising, overwhelming majority, Team Mike LaMonica took home the inaugural victory of the Great Pizza Cook-off on Tuesday night. The contest was sponsored by Worst Pizza and the Sun-Sentinel held at Anthony’s Coal Fired Pizza in Aventura.

With 31 votes, 25 t-shirts, and a “Vegetarian’s Nightmare” pizza, LaMonica not only brought the swag, he also brought 4 pounds of meat per pizza, including meatballs pepperoni, sausage, and two different kinds of cheese. The crust, while thin, was crunchy perfection.

“No vegetables were harmed in the making of this pizza,” he assured the crowd of nearly 70 pizza enthusiasts, many of whom wore LaMonica’s “Here’s the Beef” shirts he handed out early in the night.

LaMonica was one of five finalists hand-picked by Craig Agranoff (@Lapp) from Worst Pizza and Sun-Sentinel food critic John Tanasychuk More than 50 people entered the contest through the Sun-Sentinel website last month for a chance to compete.

All finalists directed chefs on toppings, amounts, and cooking times for their pizzas. While the last-minute switch-up by Anthony’s to hold the finalists from making their own pizzas, that didn’t deter their good-natured spirits, or their good pizza. The Fat Kids Club – who openly endorsed Team LaMonica – congratulates him on his spectacular victory.

Want to follow more of the over-flowing coverage of last night’s competition? Visit worstpizza.com often for continuous updates!

Known for great drink specials, burgers and infamous bike nights, Deerfield Beach restaurant and bar Crabby Jacks isn’t afraid to be something else: fundraisers.

Beginning at 1 p.m. on Saturday, Oct. 24, Crabby Jacks will be raising money for the Brewer family with contests, live music, drink and food specials, and giveaways. Among the many prizes are two tickets to the Dolphins/ Saints football game this Sunday (with a free parking pass), and a chance to win a ride for two on the Good Year blimp. You can also win a Jagermeister tap machine, a Jagermeister walking cooler, a Miller Lite grill, along with copious amounts of liquor bottles.

Michael Brewer

Just behind Crabby Jacks sits the apartment complex where 15 year-old Michael Brewer was set on fire by five teens on Oct. 12. Now in critical condition at Jackson Memorial hospital in Miami, Brewer is recovering from 3rd degree burns on nearly 80 percent of his body.

Since Brewer has been hospitalized for the past two weeks, his family has been at his side ‘round the clock. No one has been working and because of this, it’s been hard for the family to pay other bills.

Currently set up is the Michael Brewer foundation with Bank of America (click here for the Facebook page). However, that money is strictly for the medical attention of Brewer. This past week, the family received help from CBS 4’s Neighbor 4 Neighbor’s fund, where supporters donate to the family. Neighbors Crabby Jacks are looking to raise a minimum $1,000 for the Brewer family in hopes to ease their financial stress.

“The family is with the boy ‘round the clock, no one can work right now,” said Crabby Jacks General Manager Howard Eisen. “We just want to help the family out and show that the community is with them.”

Can’t make the event? Donate to the family by clicking here.

Join the thousands of supporters on Facebook by clicking here.

Interested in helping? Call Crabby Jacks at (954) 429-3770.

Ruthie Medina, then 6, with "Mami Zoila" - as she called her, and younger sister Raquel.

In the spring of 1988, 4-year-old Ruthie Medina was just happy to be an older sister to newborn Raquel. She didn’t think that one of her mother’s follow-up appointments at the doctor was going to turn into a breast cancer diagnosis.

Her mother – Zoila – was diagnosed at 35 years old, and then had a double mastectomy at 36. Ruthie doesn’t know how far the cancer had spread when Zoila was diagnosed. But in September, 1994, Ruthie and Raquel, 10 and 6, lost their mother to breast cancer.

On Saturday, Oct. 17, Ruthie, Raquel, the entire Medina family and friends are honoring their mother. They are also honoring those who have lost the battle, won the battle, and hoping that one day, no one will have to battle.

That Saturday, the 14th Annual Komen Miami/Ft. Lauderdale Race for the Cure will have new (and lifetime) supporters, and I’m proud to not only have the Fat Kids Club sponsor Ruthie’s team, El Rack Pack, but also actively participate. It’s the first race for the entire pack, but for Ruthie and Raquel, it was a long time coming.

Mami Zoila Medina, from her Passport, in 1982.

“My sister and I have always wanted to, but never have,” Ruthie says. “I can’t bring back my mom, but it’s [more] about making that run with my sister, my husband, and new friends to let the world know that my mother’s memory can live on in us to find a cure and it’s not too late.”

According to the Center for Disease Control, over 186,000 women were diagnosed with breast cancer in 2005, with more than 41,000 dying from the disease. One in eight women will develop breast cancer – a number no one should be able to fathom as truth. As the second-most common cancer among women (behind non-melanoma skin cancer), I also have a personal connection to the disease, as do so many other families.

Seven years ago, I had an Aunt who was diagnosed with breast cancer. Through chemotherapy and its reactions, heartbreak and tears, and finally, relief and happiness, we were lucky to have a survivor. But then there’s Ruthie, who lost her mother when she was in 5th grade – when most parents are picking up their children from elementary school, not losing their battle with cancer.

Support our team during Breast Cancer Awareness Month.

The Fat Kids Club – in all its food cheekiness glory – is also happy to help others in need, no matter what the cause. In support of Breast Cancer awareness month, the Fat Kids Club hopes to help El Rack Pack make their goal of $500 towards breast cancer research and education. If you can pull out a dollar for a McDonald’s value menu cheeseburger, put it towards El Rack Pack’s team. The cheeseburger, my friends, can wait.

For more information about El Rack Pack’s mission, click here.

To join our group on Facebook, click here.

For more information about the Ft. Lauderdale/Miami Komen for the Cure walk, click here.

If you’ve been reading along, you may be familiar with South Florida’s lack of seasons. Besides sports, Floridians know that fall is arriving when pumpkins emerge on street corners, grocery stores and front lawns across the tri-county area.

In my search to satisfy everyone’s cravings with varied Fat Kid days of the week, I discovered that, oddly enough, there happens to be pumpkin recipes for every day I came up with. In celebration of the first Monday of October, enjoy the discovery of how Mexican food incorporates the beauty of the pumpkin.

Pumpkin Empanadas

…No really, they do exist.

I’m pretty much a fan of empanadas in most – if not all – fillings and shapes. In case I didn’t tell you before, I’m a big fan of Hispanic foods of all kinds.This pumpkin empanadas recipe comes from Cynthia Detterick-Pineda of Texas. But since that recipe is a little disorganized, try this one. They may be either really disgusting, or really delicious, but I leave that up to those who wish to take on that challenge. I’ll admit, I’m nervous about them…To be completely honest, they sound frighteningly amazing… especially this one. And apparently it’s more famous than I thought because this chick makes the pumpkin empanadas officially “dessert.” (She also has an entire blog dedicated to Mexican desserts.) Not like any traditional empanadas I’ve ever had before, which makes the curiosity that much greater. Who wants to take on the challenge? I’m always up for being the taste tester, I promise…

Pumpkin Tamales

My stomach told my head that this was a strange one, but pumpkin tamales? If you say so. They sound appetizing enough…

Other Interesting Mexican Pumpkin Discoveries

Smoky Braised Mexican Pumpkin
This lady tried Mexican Pumpkin Lasagna.
Pumpkin Flan? Really? Apparently…

At times I wonder if I was born into the wrong family. Normal white Jewish girls do not eat as much Hispanic food as I do. I think black beans and rice are delicious, plantains are fabulous and, to be honest, I can comfortably eat guacamole 3-4 times a week. Sickness? Probably. But it tastes so damn good.

I’m picky when it comes to guacamole, because it’s one of those “no one makes it like I do” type of dishes. Don’t get me wrong, I love other people’s food, but I’m serious about guacamole, and I trust very few people beside myself.

In my recipe, you’ll notice a few things different about it from others. First off, I require Hass avocados. I’ve experimented with the Florida version, and the taste is just… not up to par. This guy knows what I’m talkin’ about. Even if you have to shell out an extra 47 cents, the taste is worth it.

Secondly, the amount of garlic is, well, a lot. My family can eat an inordinate amount of garlic that we don’t notice the breath difference because we all smell the same. If you want more, add more, but I would start with the minimum requirement and gradually add as you go along. Also, try a little garlic powder, if necessary.

Thirdly, the use of chunky salsa as opposed to tomatoes is paramount. I wouldn’t recommend it if I didn’t think it was completely necessary. Along with that, there is the call for ground red pepper. That’s your decision, depending on how much heat you can take. The burn from the garlic may be just enough for you to handle…. Wuss…

Serving size: 4*

• 3 Hass avocados
• ½ medium onion, chopped
• 3-4 medium garlic cloves, minced or grated.
• 2 tablespoons of chunky salsa (we use Picante)
• 2 healthy pinches of dried cilantro
• Salt and pepper to taste.
• Ground red pepper to taste.
• Juice of half a lime

Mash avocados (I use the potato masher, and then I bust out the mixer. Trust me, it’s awesome). Combine all ingredients. Refrigerate for at least one hour before serving.

*I say “4” because that’s what feeds normal-sized appetites. To be perfectly honest, this could be my entire dinner…. That’s not weird, is it?

Think my recipe is nonsense? What do you put in your guacamole? Share with the group in the comments.

Stuffed zucchini

I know what you’re thinking… “Zucchini? Is this chick for real? What kind of Fat Kids Club President is she?” Well before you go on, you may or may not have read what the Fat Kids Club is all about. Here’s a refresher: it’s about answering your craving – whatever that craving is at the time. Right now, I want some godforsaken stuffed zucchini. Lucky for me, I have a very talented mother who cooks for fun (and has over 25 years of experience in the restaurant business). Below is her recipe that she so graciously decided to share with the club. Thanks, Mom.

Stuffed Zucchini

Serves 6 (Depending on your fat kid stomachs)

• 3 medium zucchini – washed
• 1 cup seasoned breadcrumbs
• 4-6 garlic cloves, minced
• 1 medium onion, chopped
• ¼ cup shredded cheddar
• ¼ cup grated Parmesan
• 1 Tablespoon of Italian seasoning
• ½ teaspoon of salt
• ¼ teaspoon of pepper
• 4 Tablespoons of melted butter

Cut zucchini lengthwise, use a spoon to scoop out insides and seeds. Place insides and seeds on cutting board and chop medium-fine. Mix all ingredients except butter well and then add butter and mix again. Place 1/6 of stuffing in each zucchini half. Place on foiled cookie sheet. Bake for 15-20 minutes at 350 degrees.