Serious Eats: JeffM's Profile

From Talk

Anthony Bourdain's Paula Deen Diss

Thank you Tony! I turn the channel whenever the cackling troll comes on the tv.

JeffM at 10:05AM on 08/22/11

From Recipes

The Nasty Bits: How to Make Chicharrones

How do you like to serve these? Is there some traditional accompaniments?

JeffM at 11:28AM on 07/06/10

From Serious Eats: New York

TGI Fry-Day: French Fries at Five Guys

5 Guys has failed to impress me although I have only gone once. I will try them again some day and see if I just got a bad batch of limp soggy tasteless fries.

From the comments I see here I do not hold out much hope.

JeffM at 10:03AM on 05/27/10

From Serious Eats

Jamie Oliver's Food Revolution Hits America

I have read that Jamie does quite a bit of charity work including the sales of his book "Cook with Jamie" where all the profit from the book went to his Fifteen Foundation which helps under privileged kids learn a trade (cooking) and helps place them in good restaurants.

I would like to know if he took a check for this show or if he donated it back to his foundations/revolution.

JeffM at 12:40PM on 04/05/10

From Talk

New to the world of Sardines

I tried the Alton Brown Sandwich last night. my first reaction upon seeing it was "Yuck" but now after trying it I think I might just have another for dinner tonight. Might add in some pickled onion or cabbage.

JeffM at 10:57AM on 03/26/10

From Recipes

Dinner Tonight: Fried Egg Sandwich

Very nice!

JeffM at 2:27PM on 09/16/09

From Recipes

Grilling: Green Chile Cheeseburger

I just got so very hungry for a burger!

JeffM at 2:56PM on 09/10/09

From Serious Eats

Dirty Frank's Hot Dog Palace in Columbus, Ohio

My goodness I just got so very hungry. Wish you were in Florida!!!

JeffM at 11:25AM on 08/03/09

From Talk

Do you have a recipe you won't share?

@joeqboo & cookingbooks

I am with you in your dislike for those who do not share recipes. In a time where people use microwaves to make a frozen dinner for the family or hit the closest fast food joint, we need to spread the joy and passion for homemade food and cooking. I have many great recipes I have worked on myself and I will share any of them with anyone.

In the circumstance where the recipe is something you sell be it the recipe itself, a prepared product or a restaurant dish I can understand keeping it secret.

JeffM at 9:51AM on 08/03/09

From Slice

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

Thank you everyone!

JeffM at 3:19PM on 12/03/08

From Slice

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

Being new here are there any tutorials on how to make the perfect pizza crust?
I usually make my own but they can be a bit tough as I seem to be overworking them. They also lack any good hole structure. I guess I work em a bit too hard.
This being said any good tutorials around?

JeffM at 1:17PM on 12/03/08

From Slice

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

Here is the link you mentioned:

http://www.youtube.com/watch?v=Tz1g1KSiqCU

JeffM at 11:44AM on 12/03/08

From Slice

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

Didn't mean snob in a bad way and I appreciate the enthusiasm. Sorry if that came off wrong.

I will try the flour again. Also what about the salt? Is it for flavor or does it assist in sliding the crust off as well?

JeffM at 11:36AM on 12/03/08

From Slice

First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.

"I've been adding salt to the flour on my peel for years. It's nice to see someone else do it."

Why do you salt the peel? Just to add flavor to the crust? Also I find I get stuck on the peel when using flour. I usually add cornmeal to the peel since it makes the pizza slide off easier. Is this a sin in pizza snob world?

JeffM at 9:28AM on 12/03/08

From Slice