Serious Eats - seriouseats.com

Home Slice: Making Homemade Stuffed-Crust Pizza

They use a special 'restriced melt' cheese blend in the crust ring - basicly PSM pizza cheese bound with addtional starches and reduced water (so there's less steam generated) that reduces the flow once melted - it perhaps the cheapest cheese on the planet.. yet, i still admit, I like it - oh the intenral conflict!

Chefhorn at 9:42AM on 09/15/11

'Consumer Reports' Rates Frozen Pizza

Kind of hard to find much creditability in a report with a byline that reads "Last reviewed: January 2011"

CR Attention to detail score: O

Chefhorn at 2:08PM on 12/08/10

Poll: How Often Do You Eat Frozen Pizza?

I'm surpirsed no one said Dominos - as most of their toppings and custs are shipped frozen.

Chefhorn at 3:58PM on 12/06/10

A Look at Burger King's Latest Whopper Bar in NYC and Their New Pizza Burgers

@Simon...."horse.. so High..air so thin.. can't breathe..must get off..."

Chefhorn at 12:53PM on 08/19/10

Oh, Japan: MOS Burger's New 'Pizza Dogs'

*10^5

Chefhorn at 2:56PM on 08/18/10

From Sweets

Mixed Review: Williams-Sonoma Salted Caramel Gelato

Incorrect on the 'no gums'

Per the WS website: Salted Caramel Ingredients: Sugar, dried egg yolks, whole milk powder, natural salted caramel flavor, guar gum, locust bean gum, carrageenan, natural caramel color, sea salt, natural annatto color.

Chefhorn at 4:20PM on 06/22/10

From Sweets

Mixed Review: Williams-Sonoma Salted Caramel Gelato

"Before you balk at the price, consider that each box contains enough mix to make four pints of gelato." But the top right corner of the box in the first picture says, "Includes 3 packets. Each yielding about one pint of gelato."

Yea theres that and dont you have to supply your own cream and milk?! what's in the mix? Gums, emulsfiers and Mortons? what a waste on $

Chefhorn at 10:41AM on 06/21/10

Reality Check: Red Baron Pan Pizza Supreme

gaffer writes: "Come on. Why would it come out any better in a regular oven? It looks nice and browned a bit. Perhaps it was soggy and gummy. Why would a regular oven do any better?"

um, yes - The humidy trapped in the small cabnit of a toaster oven as a pizza cooks can be 10x times that of a standard home oven - steamed pizza anyone? I think not. In addition, the bottom heating elments of many toaster ovens are less than an inch away from the oven grate - a bit too close for a pizza in a paperboard baking tray.

Chefhorn at 10:41AM on 05/14/10

KFC's Double Down Is Just Fast Food Chicken Cordon Bleu

Oh internetz, you have once again piled high the plates of the generalists.."omgz!! this one chicken sandwich, from one QSR will become the new iconographic symbol from which the world and god will judge us !!" chillax people - like porn, you dont have to veiw it if you dont want too - pure brilliance from KFC - they, like everyone else (including you reading this, is just here to make money and this will accomplish that.

Chefhorn at 3:46PM on 04/13/10

Fake Help Wanted Flyer—Pretty Sneaky, Pixar

To me this is irritating and lame..I remember just how stressful unemployment can be - where any light on the employment horizon would help allievate the feeling of dread. but no, you go home and you find you've just wasted X minutes of time being avertised too.. like we dont get enough of THAT already?! This type of advertising is in the same camp as 'YOU'RE A WINNER!" spam that clogs my mailbox. fail.

Chefhorn at 2:20PM on 04/08/10

From Photograzing

Caliornia Rolls

Sorry, but the technique on those rolls look is terrible! - were they rolled by a thumbless monkey ?

Chefhorn at 12:28PM on 09/10/09

New iPhone Application Lets You Virtually Grill Bratwurst

Hmm..I can tell there's no one from marketing commenting here yet - the appt is meant as a viral advertisment, not a functional piece of software, and since it's being picked up up by Seriouseats and other food blogs, I would say they have succeeded.

Chefhorn at 3:02PM on 08/20/09

Photo of the Day: The Honey Bear Stare Down

omg! never keep your peanut butter in the cupboard! ack!

Chefhorn at 1:59PM on 08/10/09

From Chicago

Kuma's Corner: A Chicago Burger Even Upton Sinclair Would Love

Waffle fries = Fail fries...

Why put that much effort into a great burger only to zip open a frozen bag from Sysco ?

Chefhorn at 9:09AM on 07/31/09

Lunchbox Laboratory's Dork Burger Is Drippin'-Down-Your-Chin Good

Failburger with topped with sadness bacon

Chefhorn at 5:38PM on 07/16/09

My (Sort Of) First Taste of White Castle's Burgers

you misssed the best item on their menu by not trying the chicken sandwichs. Whole muscle - I usually get 5-6 with cheese and bacon added - yumyumy

Chefhorn at 11:24AM on 07/07/09

Judah Friedlander Hates St. Louis-style Pizza

It's a rare ay that I condone any form of Pizza style bashing, I love them all, but in this rare case I have to agree with the views of Judah Friedlander, St Louis should stick to arch construction. I thought I had a bad pie my first time there, but after seeing those plasticized rounds of processed cheese food on my pie everywhere i went, I was done.

Chefhorn at 2:14PM on 05/22/09

Reactions to the 'GQ' Top 25 Pizza List

And what about Domino's, Pizza Hut and Papa Murphy's? Not even a mention to the 3 best pizza's in the US ?!

Kidding of course.

I read about half of the GQ article and then realized the author was completely ignorant to the subject he was trying write about.

Chefhorn at 4:37PM on 05/21/09

Behind the Scenes Look at Smith and Wollensky's Prime Rib

"the point of dry aging is to allow a controlled mold to form on the outside of the beef"

"the room is bathed in an eerie blue light. It's actually an ultraviolet light meant to stymie the growth of mold on the beef."

Soooo.....I'm confused.

Chefhorn at 12:34PM on 04/23/09

From Serious Eats: New York

Behind the Scenes Look at Smith and Wollensky's Prime Rib

to the 'jozersky' post above:

"I hate prime rib" yet I'm going to go to a restaurant, order it, then find a blog about prime rib and how it's made....THEN write about how I didnt like. get a life.

Chefhorn at 12:19PM on 04/23/09

Fancy Restaurants Should Implement an Early 'Baby Seating'

We've been taking our 2 kids to upscale to fine dining restaurants regularly since since they were just a few months old. Now at ages 4 and three they have better dining manners than most adults I know. And honestly, when we go out, how happy I make our waitstaff is not my primary concern! But then again unless tragedy strikes, We always tip 20-25%.

That being said, an entire restaurant of kids would not work - you need to take the route Ikea has and have an seperate yet onsite 90 min max childcare playroom staffed with licensed professionals, a kids menu and Disney movies !

Chefhorn at 4:19PM on 03/23/09