@KevinZ: Where did you come up with that? If youre talking about pressing the sandwich after making the olive salad you dont need 40LBS:-) A couple of bricks would work well but if you want to put a sack of cement on it and keep it cold you would want to have a walk in refer.
PepperPlate still not functioning with the new layout of Serious Eats:-(
I just e-mailed PepperPlate & let them know theres an issue - maybe if everyone does the same they will fix it?
Hopefully theyre working with Serious Eats to fix this issue:-)
Recipe sounds great but is anyone else having issues getting the recipes with the new site layout into PepperPlate to save them?
@donnataj: In the burger world we would consider that a meatloaf:-)
For those who care the Maggi seasoning sauce is currently being made in CHINA by Nestle! (says so right on the bottle) I was thinking if it was just for color Id use some Kitchen Bouquet but from the comments its a yeast compound were looking for so I guess I'll have to buy some Marmite.
Anyone make these yet? They sound & look GREAT but I may have a hard time finding a decent Andouille here, not sure how the Aidells Andouille would perform in this.
@toreadorable &GossipGirl: Get some Colemans mustard in a jar or mix up the powdered Colemans - NOT regular mustard! IMNSHO....
@Dylan's Alias: I use an older anodized aluminum griddle quite often and just like your BBQ grill you would need to learn its characteristics for hot and cold spots....
@squo11: Nope, youre the only one:-) Just kidding - this obviously isnt something one would want to eat every day if they cared about being healthy but the sandwich does have cabbage (veg) & its rye bread. You can find obscene food in many parts of the world but things like this make America America!
UPDATE - I guess I should have paid closer attention to their website ITS MADE IN THE USA! YEAH:-)
Heres the million dollar question that as of 90 comments nobody has bothered to ask (lest I missed it!). What country is this made in? For the $ I sure hope it aint China!
Sorry but the meats on these sandwiches look sub par - I.E Subway quality, YUK!
@Vishnu: Yes peanut oil will be perfectly fine & in my opinion better for you, I use it in wok cooking all the time with great results:-)
@iamchaossthought: Dry Sherry is a great substitute:-)
What could one do if their rural store doesnt carry dumpling wrappers? I dont think won ton wrappers would work would they?
This sounds interesting but is it going to be to much anchovy since I have non adventurous eaters in the house?
@dzs501111: Try Peanut oil & try to not heat the oil to the point of smoking - use a thermometer in the dutch oven to be sure the oil is at the right temperature and you should avoid any issues.
Anyone try these with cream cheese? Its what I have on hand at the moment...
@mrskia701: No, just the last 30 minutes...
These are simply outstanding!
Any reason why were not browning the meatballs on both sides?
Whats "tomato relish"? Also the pre-heat of the oven is mis-placed - shouldnt be before the marinade time....
@alumiere: What about flour torts?
@getsomeeats2: Did you check shipping from Amazon as well as the makers own site?