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From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I like regular sliced green olives on a sausage pizza.

From Serious Eats

Cook the Book: Pumpkin Baking

OMG pumpkin roll. My friend used to work at a deli and could bring the "stale" pumpkin rolls home at night. We were in college; pumpkin rolls were a special treat.

From Serious Eats

What Was Your Favorite School Cafeteria Food?

This one is pretty simple. Number one is the rectangle pizza served on top of fries. I would take the cheese off the pizza, put it on the fries, eat the pizza dough, then mix the cheese and fries together and eat them. Very healthy.

Second was pita bread pizza. I would always get cold and wet in the middle, so it was much preferred to have a fresh one.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because I like to honor the pigs that gave all for my meal.

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Recent Comments | Response to Comments

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I like regular sliced green olives on a sausage pizza.

From Serious Eats

Cook the Book: Pumpkin Baking

OMG pumpkin roll. My friend used to work at a deli and could bring the "stale" pumpkin rolls home at night. We were in college; pumpkin rolls were a special treat.

From Serious Eats

What Was Your Favorite School Cafeteria Food?

This one is pretty simple. Number one is the rectangle pizza served on top of fries. I would take the cheese off the pizza, put it on the fries, eat the pizza dough, then mix the cheese and fries together and eat them. Very healthy.

Second was pita bread pizza. I would always get cold and wet in the middle, so it was much preferred to have a fresh one.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because I like to honor the pigs that gave all for my meal.

From Recipes

'The Most Revolting Dish Ever Devised'? Or Have You Seen Worse?

Last year for a big Thanksgiving gathering, I made a Spam Jello salad. It had cubed spam, diced hard boiled eggs, celery, onions and carrots suspended in a lime Jello base mixed with mayo and sour cream. It was green and vulgar to look at, let alone taste. It was a real recipe, so it is not like I went out of my way to invent something that horrible.

From Talk

Memphis recommendations?

Unless things have changed, the waitresses at Flying Saucer wear tight shirts, schoolgirl skirts and knee high socks.

I absolutely loved it there.

From Serious Eats: New York

Win Tickets to the Hot Dog Hootenanny

The best dogs (and sausages and the like) are from the Toronto street carts. They are cooked on little fires in little carts and are the best g**damn thing I have maybe ever eaten. I've been propositioned by ladies because of the grilled meats I was carrying.

Toronto street meat FTW!

From Talk

Help me remember this breakfast cereal

Team Flakes are one of the best cereals ever made. I don't eat a lot of breakfast stuff, but Team Flakes (with their team of for grains) is by far one of my favorites ever.

I don't meet too many people that know what they are/were.

From Serious Eats

Seriously Delicious Super Bowl Party Giveaway: Snow's Barbecue Brisket

Serious eaters
Ingesting piles of cow flesh
Show us that smoke ring

From Talk

'Culinary Slumming'

I second (or third, or fourth...) the Velveeta Shells 'n Cheese, but mine has to be with potato chips. Scoop it up and eat it. Great taste/texture with that combo.

I also love Taco Bell.

From Talk

Creative Lasagnas

My friend's girlfriend back in college was Italian, as in her Dad was directly from Italy. She would make her lasagna basically regular, but she also added pepperoni, shaved ham, and peas throughout. As the pièce de résistance, she would quarter hard boiled eggs and put one piece in the middle of every slice, then cover with more regular stuff and bake. It was kind of tasty to have a piece of egg in the middle of your lasagna.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

I am feeling NY strippy today. That gets my vote for my go-to steak.

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

This guy in Lansing cooks out of his truck on Saginaw Street. I have never stopped there, mind you, but it is my favorite BBQ joint because it is the only one around!

From Talk

What does Christmas taste like to you?

I'm worried that I will seem less than fancy to this crowd, but Pillsbury orange sweet rolls with icing is my Christmas taste. Every year for who-knows-how-long, it has been Bob Evans sausage patties and the orange Dough Boy on Christmas morn.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Didn't we do this one already? I'll go with a chile rubbed ribeye this time with NM Dixon as the base powder.

From Talk

When do you Serious Eats?

Every night when I get home from work. I usually arrive around 1 or 2pm EST, so I oftentimes miss the active discussions. Because of this, I rarely post. Also because of this, I often get full, great, fun discussions to read with my evening food and/or drink. Works well for a lurker.

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

I went to Zingerman's a few years back with a beuatiful ex-girlfriend. We picked up a quarter pound of country ham that took the guy about 15 minutes to slice paper thin, a loaf of bread and a few choice cheeses. We drove home and had wine and cheese and country ham. It was perfect!

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

One of my faves was a tri-tip done with just sea salt and water on a grill. Between four people, it never made it off the serving dish as we stood around and ate it in the kitchen. In normal practice, a less-fatty ribeye is by far the best steak. Give it a chile rub and chuck it on the grill until med/med-rare.

From Talk

Gross Out Food Moment

I was out to eat at a local Mexican restaurant a decade or so ago, and I ordered a big plate of enchiladas covered in cheese. As I was eating, I ended up with a bit of cheese stretching from my mouth to the plate. I tried using my fork to scoop it up, but it didn't want to seem to go anywhere. It was then that I discovered it had been a foot and a half long piece of hair covered in enchilada that I had been trying to shovel into my mouth.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I have never meet an olive I didn't love. Since I am just back from Madrid, I will say arbequina olives with a nice red wine at an outdoor tapas bar.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Not really a huge fan of olives but olive oil is a wonderful thing.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I still remember the first time I had a kalamata olive. I was 13 years old, and my family had decided to picnic with some friends along a river. One person had brought along a bunch of kalamatas and was raving about them. I was eager to try one, but when I did, I thought they were awful. But after eating them at random intervals over the years, I've grown to love them; they're now my favorite :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

been craving saltiness lately and it's been satiated with the kalamata olives. :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

the little spanish arbequina olives, hands down.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love olives! My favorite depends on my mood - sometimes cerignola, sometimes arbequina, sometimes picholines, sometimes nicoise, sometimes picual, sometimes manzanilla - give them all to me.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Oh, I love olives so very much. It's a toss-up between a buttery cerignola or the always delicious kalamatas...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Never met an olive I didn't love. My current favorite is picholine. It will be something else next week...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Yes, I'm boring, but I'll pop kalamata after kalamata in my mouth just like candy (but picholines are nice too, and Gaetas... )

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

young, fat, green cerignolas. and sadly those gross pimento stuffed ones in the grocery store

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love kalamatas with pasta and manzanillas plain or chopped in soups

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

feta-stuffed green olives. or black oil cured ones. I love the oil most of all- I practically drink it if it's good enough.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love the ones that have been pressed into oil. :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Picholine...or a big green one stuffed with a smoked almond. yum.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love any kind of cured black or purple olives, but Gaeta and Alfonso are my favorites.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

picholine with a little lemon zest and red pepper....mmmmm, too good

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Definitely Kalamata, or ones stuffed with parmesan cheese...mmmm

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Nicoise olives to eat out of hand.
A hand stuffed blue cheese green olive for my martini.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I had to look it up because, like many other above, I'm not familiar with the names, but Lucque olive are quite tasty.

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Location: Lansing, MI

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