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CTMike

Sonic Hopes to Open 1,000 Locations in the Next Decade

I'm... Baffled. I just don't find Sonic appealing, save for the cherry limeade.

Chinese Noodles 101: How to Make Lo Mein With Beef and Broccoli

I must confess I haven't tried any of your recipes yet... But I'm very anxious to. They aren't going unnoticed. :)

When's the "Waffled mac-and-cheese" article coming?

I'm going to predict it will be out around 11:30am this morning...

Moving from SoCal to New England

Hopefully someone can give you some more specific recommendations in that area. The general things that come to mind are : casinos (CT's two casinos are close, each with plenty of dining and entertainment), seafood (so many spots to discover along the shore), and... Rhode Island! That's neat that Providence is so accessible, I wish I got there more often. If you do make your way up Route 2 towards Hartford there are many great restaurants in Glastonbury and the surrounding area.

Moving from SoCal to New England

Where abouts in CT are you settling? Speaking in broad generalities... Pizza, burgers, hot dogs, and seafood (especially by the shore) all go a long ways here. Mexican restaurants are around but more of the "generic Mexican" variety, though there are occasional gems. Vietnamese pho spots seem to be popping up more, and yes even a couple of Korean places that I'm very anxious to try.

It's interesting seeing you ask about New England... Considering the size of Cali though it makes sense. :) CT is small but we are a little weird here that anything more than an hour drive people can't be bothered unless packing an overnight bag. Haha. I'm only just outside Hartford and even I don't get down to New Haven as often as I would like!

I'd be happy to recommend specific places if I know where you will be! It's not bad here just different. :)

Taste Test: Sweetened Condensed Milk

I don't buy the stuff because I'd sit on the couch and eat it from the can. Mmmmmmmm

Need input on buying a smoker

As a "casual smoker" (maybe 5-7 times a year)... I've used the Smokenator insert in my Weber kettle and have liked it. Just be aware that it's not quite "set it and forget it". Might be worth checking out.

The 'Influential' Burger (That Influences You to Order Chili Dogs Instead) at The Varsity in Atlanta

AHHH MY EYES... Not safe for life!

Poll: Pineapple on Burgers: Way or No Way?

I like pineapple. I like burgers. I do not like pineapple on my burgers.

Just 1 Bottle: 15 Cocktails to Make With Gin and a Trip to the Grocery Store

Awesome! Looks like I've got some drinks to mix.

How Do You Make Crispy Bacon?

Another vote for amandarama. Can't rush it.

From the Archives: How to Make the Best Corned Beef

As I trimmed the excess fat off the brisket, I thought... Kenji would probably freeze this and save it for burgers... So, yeah.

From the Archives: How to Make the Best Corned Beef

Started the recipe for corning your own beef this past Saturday... Can't wait to try it!

The New Ben and Jerry's 'Cores' are Pretty Mindblowingly Delicious

It took all my self restraint not to eat the whole container of Salted Caramel Core. The night is still young...

The Food Lab: These Are My Knives

Series finale of Dexter - he escapes to become a chef.

What should I put in a piñata?

Mini Piñatas.

Open Thread: What's at the Top of Your Pizza Wish List?

Adam, Paulie - you guys are too kind!

Open Thread: What's at the Top of Your Pizza Wish List?

Well, I might as well give the whole list (dream big as they say)

-Really nailing down the intricacies of great dough. All too often my pizzas lack great (hell, even decent) hole structure.
-A baking steel.
-A Kenji to go all food lab on me with the dough and the baking steel.
-Once I'm cranking out nice pies in my oven, time to build that WFO in the back yard.
-A Paulie Gee WFO boot camp
-An NYC pizza crawl with Adam K and all of the above.

That about covers it! :)

Your Favorite Mario Batali Cookbook???

I'll just tell you that I don't particularly care for Simple Family Meals. I found that most recipes involve either uncommon or not-readily-sourced ingredients. I read through it, I'm sure the recipes are tasty, but I haven't made anything from it.

I'm quitting the site

Personally, I love meat. I love cheese. But for 1 month out of 12, I'm GLAD to see a theme like Vegan month that challenges me to try new things! Vegan or no those recipes look GOOD.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Beer cooler sous vide. Finish in cast iron pan. Butter.

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

Almond flour and coconut oil. My wife got on a Paleo kick this past fall and these two were staples.

Poll: Frozen Mini Burgers: Way or No Way?

I wouldn't eat these WW, but as others mentioned, I have NO shame throwing back some White Castle ones.

Taste Test: The 8 Most Popular Full-Calorie Beers in the USA

Yuengling- the only good thing to come out of PA! :) Wish it was sold here in CT.

Vegan: The Best Sweet Potato and Bean Chili

Note to self : instead of making Best Chili Ever from step 1... Make and freeze chili purée so I have a head start.

Scrolling wonkiness in Talk

Hi crew,

Having a bit of a strange bug when using Firefox on OSX... I can't replicate it in Safari. Basically, when scrolling down a "Talk" post... and the bar that contains Print/Favorite This/Email/Share reaches the top of the browser window... that bar scoots to the right and shifts behind some page elements. Scroll down a bit more, and the bar scoots back to normal, but the entire post then shifts further down the page.

If you need any additional info just let me know.

Thanks,
CTMike

Whole Wheat Pizza Dough Recipe?

Hi SE-ers,

I've been making more and more pizzas at home, and though I've got a long way to go, the last few pizzas to come out of my oven I've been pretty happy with. And now that me and future Mrs. CTMike have been enjoying those pizzas... she throws me a curve with a request for a whole wheat pizza dough. Getting me out of my comfort zone!

What I'd love is an honest to goodness, crisp on the outside, light and chewy on the inside, flavorful pizza crust (that just happens to be whole wheat). One that I can make in my home oven - ie, 550 degrees on a pizza stone. Is such a thing possible? I'd prefer some combination of just flour, water, salt, and yeast... (that's how mama taught me how to make pizza dough... with a nod to dmcavanaugh!)... but I'm not too familiar with whole wheat flour, and if the results are better with other additions then so be it!

I saw some success over in the pizzamaking.com forums, but that seemed to involve higher than home oven temps... unless I (quite possibly) was missing something.

Any help you can offer would be great!

Thanks,
CTMike

Barbecue: Pulled Pork

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] Due to some complications at my previous residence--including a nosy neighbor who was convinced... More

Bread Baking: 'Pizza' Bread

These buns are the distant cousin of pizza. Even though they're fluffy instead of flat, the tomato and herbs in the dough and cheese in the middle make them taste like they've been hanging around in a pizzeria, that's for sure. More

5 Great Beer Gardens in Washington, D.C.

Whether you're looking for the real deal with traditional German wheat beers and brats or just somewhere to enjoy the warmth of a summer evening with little concern for the nationality of your brew, there's no shortage of open-air venues in the Capital. Here are 5 of our favorite beer gardens in D.C. More

30-Minute Chickpea, Coconut, and Cashew Curry

My own personal Vegan Experience is a good few months behind me now, but there are many things that have stuck. Dining habits. The way I approach a menu. The way I stock my pantry. Even the basic ingredients I reach for first when I'm saying to myself, "What would my wife want for dinner?" (Which is just the nicer way of thinking, what would I personally really like to eat that my wife may or may not but hopefully may like to eat as well?) The answer, more often than not, is chickpeas. And I'm not talking fancy, soaked overnight, simmered in flavorful liquid, carefully cooked chickpeas; I'm talking chickpeas drained out of a can and used as the base for a quick dish. More