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The Spotted Pig's Chargrilled Burger at Home
Hey Kenji, did you test this recipe with both the meat grinder and food processor? I made these burgers over the weekend and ran into a problem using the food pro to grind the meat: the different cuts did not grind at the same rate. Putting chuck, short rib, and brisket in the food pro all together led to the brisket and short rib getting ground up much faster than the chuck, leading to unappetizingly large bits of chuck in the final burgers. I went through the ground beef and picked out the biggest pieces of chuck I could find and re-ground them, but I think it would have worked a lot better if I had ground each cut of beef separately.
Submarine Tea Infuser
Being cute looks like about all it's good for. With so few holes, it would make a horrible infuser.
Seriously Delicious Holiday Giveaway: La Quercia
Usually just straight from the wrapper into my mouth, but crisped up in the oven on a Silpat it makes a nice crunchy sandwich topper.
La Quercia is the best prosciutto I've had, though I may not have had *the best* from Parma.
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Meat Lite: Portobello Burgers with Crispy Prosciutto and Arugula Mayo
Posted by Joy Manning, April 7, 2009 at 11:30 AM
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Equipment: The All-Clad vs. Tramontina Skillet Showdown
"Riveted handles that will stay attached to the pan for as long as you are (hopefully a lifetime)."
I much prefer welded handles. I've never broken a pan with welded handles, and it's much easier to clean the inside of the pan when you don't have to deal with food gunk around the rivets. It's also easier to scrape the sides with a spatula.
The Spotted Pig's Chargrilled Burger at Home
Hey Kenji, did you test this recipe with both the meat grinder and food processor? I made these burgers over the weekend and ran into a problem using the food pro to grind the meat: the different cuts did not grind at the same rate. Putting chuck, short rib, and brisket in the food pro all together led to the brisket and short rib getting ground up much faster than the chuck, leading to unappetizingly large bits of chuck in the final burgers. I went through the ground beef and picked out the biggest pieces of chuck I could find and re-ground them, but I think it would have worked a lot better if I had ground each cut of beef separately.
Submarine Tea Infuser
Being cute looks like about all it's good for. With so few holes, it would make a horrible infuser.
Seriously Delicious Holiday Giveaway: La Quercia
Usually just straight from the wrapper into my mouth, but crisped up in the oven on a Silpat it makes a nice crunchy sandwich topper.
La Quercia is the best prosciutto I've had, though I may not have had *the best* from Parma.
Lunch at Eleven Madison Park: Four-Star Food at Neighborhood Restaurant Prices?
Can you add extra courses for $14 each, like at Jean-Georges?
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
@DPdue, KarynMC: Can someone tell me what the point of a gluten-free diet is, if you don't have celiac disease?
'Top Chef,' Season 6: The Premiere
Having eaten at Jen Zavala's and Jennifer Carroll's restaurants, it didn't surprise me very much when Zavala was sent packing. The elimination challenge didn't have any restrictions, she could have made anything she wanted. They only had to prepare one serving, not dozens or hundreds as they sometimes have to in the elimination challenge. And she chooses pre-made seitan?
It also wouldn't surprise me if Carroll ended up in the top three. It seems like she and Kevin and the front-runners. Of course, both of the challenges last night allowed her to cook seafood, which is her strong point, we'll see how she does when the challenges are more restrictive.
Wolfgang was a great guest judge, I hope they bring him back a few more times.
You truly do get what you pay for
@CA Wine Chick, gingercookiewithlime:
Unless you are catching the fish yourself, or know the person who caught it, you are almost certainly not eating fresh fish. Fish caught on commercial fishing boats are frozen after they're caught to prevent them from degrading, and to kill parasites. The fish you see on ice at the fishmonger has been thawed.
Dear AHT: Best Burgers in Philly?
The place in Wynnewood is Elevation Burger, not Evolution Burger.
Mixed Review: Bisquick Shake 'n' Pour Pancakes
I got the point, I just don't agree with it. Personally, when I "spent two long, sweaty hours in the kitchen laboring over my failed jam" (which I did once), I would rather spend a few extra minutes and spread it over something worth eating than pour it over prefab pancakes.
Mixed Review: Bisquick Shake 'n' Pour Pancakes
No eggs, no buttermilk, no baking powder. How simple is that?
How delicious is that? Not very.
Pancakes are so incredibly easy and cheap, why would you make them out of some mix in a plastic bottle?! I just made pancakes for two this morning, here's the recipe. They're whole wheat and delicious.
Wet (whisk these together in a small bowl, I find they mix better if you whisk the egg a little first and then add the butter, the egg and butter together are mostly fat and will incorporate better than if you add everything together at once)
1 egg
1.5 tbs butter, melted
1 tsp vanilla
0.75 cup buttermilk
Dry (whisk these together in a bowl big enough to hold everything. If you like, use 0.75 cup AP flour instead of wheat flour and bran)
0.5 cup whole wheat flour
0.25 cup wheat bran
0.5 tsp baking soda
1 tsp baking powder
couple pinches salt
nutmeg (around 0.25 tsp fresh grated, you can use less or leave it out)
Then just whisk the wet stuff into the dry stuff (just until the two are incorporated, you don't want to make them tough) and pour on the griddle. It takes all of like 7 minutes from ingredients on the counter to pouring them on the griddle.
Mini Deep-Fryer
@richopp:
When you replace your cooktop, get an electric induction cooktop.
Watch It with Us: 'The Next Food Network Star,' Episode 5
Katie may also have been booted for lying to the judges: I believe it was Susie who asked her if she'd ever been in front of a live audience before. Katie said no (as an excuse for her performance, I guess), even though she's done exactly that on numerous occasions on the Ten Show (a Philly-area morning TV show).
How to Freeze Bacon
The one true best way to freeze bacon is to roll up each strip into a spiral and freeze them. Then you can just take out however many strips you need without having to thaw the whole pound (or whatever) so you can separate the strips. And it doesn't require the use of plastic wrap, parchment, etc.
'The Next Food Network Star' Season 5 Premiere
The only two I can imagine wanting to watch on TV are Jamika and Jeffrey. Jeffrey seems like an early favorite, he didn't seem to have too much of a problem re-imagining his food (and making something the judges liked) even after he didn't get the groceries he asked for. Michael's food looked good but he's kind of unwatchable. Of course, I think Guy Fieri is unwatchable and he won. Seems like Eddie and Katie are the most likely to go home next.
Chocolate You Breathe
Does David Edwards ever actually eat chocolate? Because the texture of it is one of the reasons I love it. Besides which, when you breathe something in it isn't going into your stomach, it's going into your lungs. That isn't 'eating'.
the best cookbook for beginners
I'd skip the subscription to Cook's Illustrated and just pay for a membership to their website. It has all the recipes that have ever appeared in CI, plus instructional videos and lots of other helpful info for a new cook. It's true that they are definitely full of themselves and that their attitude of 'this is the best recipe for this dish ever created in the history of humankind' is annoying, but their recipes always work, are usually very good and the explanations help you understand WHY you're doing the steps you're doing.
Dear AHT: 'Behold the Nexus'
"Please advise on how I get get this creature out to the masses through you."
No thanks, you keep it. Ugh. It's like everything that's wrong with our attitudes about food in this country in one photo.
2009 Bloggies' Food-Blog Winners
Cake Wrecks is good fun, but best food blog? It's really about amusingly bad spelling and poor art, not food.
Serious Heat: Taming the Chile Fire
If you're going to be working with chiles a lot for a certain recipe, you may want to use a pair of rubber gloves. Sometimes washing your hands (even repeatedly) is not enough to purge your skin of the heat, I've touched my face and felt the heat hours after chopping chiles and washing my hands.
What to do with leeks?
You could caramelize them (as you would onions), then top burgers with them, have them on cheese and crackers, use them as a base for soup, whatever you would use caramelized onions for. They'll also last longer that way.
Cheeseburger from Monk's Cafe in Philadelphia
I've never had a really good burger at Monk's or the Standard Tap. Next time you're in town, try the Windsor burger at Pub and Kitchen. It's the only one in town that compares to the Good Dog burger.
Serious Sandwiches: Tony Luke's Roast Pork Italian, Philadelphia
I actually tried the roast pork Italian at Tony Luke's just a few days ago and it was a huge letdown from the one I had last summer at the Tony Luke's stand at the ballpark, which is exactly the opposite of what I expected. DiNics is great. Either one beats the pants off a cheesesteak.
Top Chef: Tom Colicchio Doesn't Hate Toby Young
We'll see if Toby turns up next season. My guess it that he won't.
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Meat Lite: Portobello Burgers with Crispy Prosciutto and Arugula Mayo
Posted by Joy Manning, April 7, 2009 at 11:30 AM
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"Riveted handles that will stay attached to the pan for as long as you are (hopefully a lifetime)."
I much prefer welded handles. I've never broken a pan with welded handles, and it's much easier to clean the inside of the pan when you don't have to deal with food gunk around the rivets. It's also easier to scrape the sides with a spatula.