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Lots of beef, lots of bacon, lots of beer
Think you merged a few recipes there in the directions... "Place cherry peppers in the work bowl of a food processor. Pulse until finely chopped, 8 to 10 short pulses." and cook until "coppa has started to crisp"
I assume it also make a difference where/how you insert the probe? Go through the side into the middle vs. just going directly into the middle like your picture above? I'm always worried going in via the top that I wont accurately test the middle of the meat vs. going in horizontally and ensuring i'm measuring the center.
a weed brown butter sauce will pair perfectly.
I say go real simple. just melted cheese. No need for pickles, onions or special sauce (What's the secret sauce? - Thousand Island dressing. What's the secret sauce at Bronco Burger? - Ketchup and mayonnaise)
the hot honey definitely needs a spicy sausage (and a lot of good shaking to mix it up) to make it all work. My favorite use of it is a glaze for a ham steak that I broil.
Very interesting and looks fine but I do wonder whether there is a tipping point where more aging doesn't equal a better product.
If your burger bash is outside and its nice out, I'd go for some Dark and Stormys. Just ginger beer and Goslings(or another) dark rum.
Raw. You want the flavors of the fat to meld in with the pizza. If you precook you run the risk of overcooking it, especially if you are using it to top a focaccia cooked for 15 minutes
Raisins. Grapes bastard cousin
@JacobEstes - despite your use of a straw man, of course we are arguing semantics but at what point do you deviate enough that you have something else. By your argument, is a patty melt a grilled cheese? A tuna melt? They are both on griddled bread with melted cheese. Is gnocchi just mashed potatoes since its a mashed potatoes with flour and egg added?
You are tempting fate by keeping calling these things grilled cheese. Bacon is the only acceptable meat in a proper grilled cheese, so I'll give you this one. The others you posted adding add salami, ham, turkey, etc, they cease being grilled cheeses. They are regular old sandwiches served on buttered and grilled bread.
My two favorite vegetarian pizza are the pizza cavolfiore (cauliflower and gruyere) at Grandaisy Bakery in NY and pizza patate from Sullivan st bakery
@Littauer - Unless you know a way to change the way microwaves cook or reheat, the answers give are correct. It is impossible. If you want crispy and brown, you can't use a microwave. If you want to use a microwave, you have to settle for soft and mushy
I find it better to butter the bread rather than melt it in the pan. For some reason, I never get even butter coverage when melting in the pan and by buttering the bread with softened butter, I can make sure the slice is covered end to end. Definitely started doing the toast the inside after reading Adam Kuban's post and its definitely a game changer.
How soon before the well-done mafia complains that the burger in the picture is "raw"...
yeah, don't use a microwave
What a cute little taco. You can have your little finger sandwich tacos while having a tea party but I'd prefer my breakfast taco in these....
The damn cafeteria in my school serves boboli with tomato paste and processed cheese and has the freaking nerve to call it pizza. It doesn't even have freshly torn basil. Fucking ignorant bastards
Agreed. It's much better than generic gyro loaf and watered down mayo.
Neapolitan pizza truck
Chechil cheese smells like ass and tastes worse
They would be better served making a crazy pepperoni crust.
This request is so narrowly defined, I'm not sure there is a good answer.
It takes forever... guess that's because I stand in the kitchen staring at the pot of non-boiling water.
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