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KB in Toledo

  • Location: Guess
  • Favorite foods: pizza, burgers, Skyline chili, seafood, potatoes in any form
  • Last bite on earth: today? Lou Malnati's deep dish with sausage

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Potatoes. Fries, chips, hashbrowns, gratin, cheesy, baked, casserole. Hey, I'm Irish.

Win a Copy of 'Ceviche: Peruvian Kitchen'

Peruvian grilled chicken with green sauce

Manner Matters: Help, My Friend Chews With Her Mouth Open

Just read her the old poem: "The gum chewing girl, and the cud chewing cow, are quite alike yet different somehow. And what is the difference? I think I know now. It's the intelligent look on the face of the cow."

Chef Jonathon Sawyer's Guide to Eating in Cleveland

Met Jonathan briefly at the Food & Wine event for Veggie U couple years ago. Busy, hot, late and he still took time to take photos with everyone. Nice guy, great food. Go Tribe!

Budget Wine Hall of Fame: 24 Great Bottles for $20 or Less

Personally, the more wine I drink (clears throat), the more I find myself inching above the $10 mark and closer to the $20 bottles. My regular favorite right now is Bogle Zin which Kroger has for $11.99. But when I meet a friend at our local wine bar, we usually get $18-$25 bottles. Not all are better, in my opinion, but most are. It's all a matter of taste. I'm sure some of you would think the Bogle was swill. I like it. Love their Phantom.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Didn't matter, as long as he had a Genessee or PBR to go with it.

We Eat All of the Tortas at Xoco in Chicago

I LOVE the Ahogada, and if anyone can replicate that arbol chile broth for me (Kenji??), I would be eternally grateful. I made his tomato broth from another recipe, but it's just not the same. Anyone??

From the Archives: Peruvian-Style Grilled Chicken With Green Sauce

Agreed. Make this now. It's one of my favorite recipes. And if there are any leftovers, make quesadillas with the chicken and sauce.

An Open Letter to Serious Eaters

I think you probably under estimated how much reader's "used" Talk. Although I've only posted a few questions myself, I read it daily and found it very informative and entertaining. So now no one can pose a question directly to the community? In my opinion, you just took away the one unique aspect of this site that, for me, seperated you from the others. I'm not saying the content is not unique and valuable. But Talk added that "community" feel that will now be gone. It's a shame.

Cook the Book: 'Coi' by Daniel Patterson

Where to eat at Ohio University in Athens (bobcatsteph?)

Meet the Bronx Italian Importer Conquering New York's Restaurant Scene

Not paragraph 2, but the 2nd paragraph under the photo...

Meet the Bronx Italian Importer Conquering New York's Restaurant Scene

Paragraph 2.."But everything 'changed' when ..?"

Where to eat at Ohio University in Athens (bobcatsteph?)

So the Pub was very loud and filled with already drunk college students at 2:00pm, so we had a burger at the Court St. Diner. Not bad. We had dinner at Casa Nueva. It was delicious. I had the Enchilda Verde and a small cheese empanda. Everything, including the classic margarita, was fantastic. I woke up thinking about it and considered going back for breakfast, but didn't have time. Thanks everyone for the suggestions. Pretty sure I'll be headed there again sometime, so I'll keep this list handy. So many Miller's recs, will have to try that one.

What's Your Favorite Deep Dish Pizza in Chicago?

The photo above is my favorite...Lou Malnati's sausage. I have had Gino's East, Giordano's, Uno's and Due's. Have not had Pequod's, but will have to give it a try.

Where to eat at Ohio University in Athens (bobcatsteph?)

Thanks, all! My niece mentioned the Pub. Maybe we'll get to try a couple of these.

The Best F&$king Grilled Chicken Sandwich Ever

This reminds me of Kenji's Peruvian grilled chicken with green sauce, which is one of the best recipes I have tried from SE. I'm going to make this tonight with some thighs I already have thawed. P.s. The left over chicken and sauce from Kenji's recipe makes excellent quesadillas, so I'd guess this would, too.

The Best F&$king Grilled Chicken Sandwich Ever

P.S. If you have made Kenji's chicken, and are lucky enough to have any leftovers, the chicken and sauce make excellent quesadillas. I'm guessing this would, too.

The Best F&$king Grilled Chicken Sandwich Ever

I'm going to try this tomorrow with some thighs I aleady have. I LOVE Kenji's Peruvian grilled chicken with green sauce (if you haven't tried it, run...), and anyone that dares put F&$king in the title must mean it.

what are your favorite DIY kitchen hacks?

I like to store my sheet pans, muffin pans, cooling racks, etc. vertically in my lower cabinet, but they would always slide down when I pull the stock pot out that was holding them up. I nailed four or five 1/4" strips of wood to the bottom of the cabinet, parallel to the sides, about 4 inches apart to use as blocks/guides that hold the pans up. They are neatly separated and I can pull a pan out, or the pot out and nothing slides down.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

I love his blog. Coq au vin

Suggestions for dessert tasting menus

PS and if you don't have a torch, you can brule in the broiler. Not as much fun.

Suggestions for dessert tasting menus

You can make creme brule a day in advance. Then brule it right before serving. If you haven't made it, I really don't think it's that hard. But it's always a big hit. I use Bourdain's recipe from his Les Halles cook book.

Taste Test: The Best Frozen Veggie Burgers

Best veggie burger I ever had was called the nutburger at Mad Dogs, a British pub in Kowloon, Hong Kong.

Ask a Bartender: How Do You Prevent a Hangover?

Milk of the poppy

Do you get specific toppings on pizza from different places?

I have a habit of always ordering bacon and pineapple whenever I order an "eight corner" from Jet's, mushroom and pepperoni when I get a Marco's (a Toledo based chain) pizza, and a white Greek pizza from my favorite local place, Calvino's, and usually a white pie whenever I make my own. Does anyone else have specific toppings for each different pizza place?

Ham bone...beans.

I've been tasked with making a ham and bean soup with the Easter leftovers. It's not my favorite, so I don't have a "tried and true" recipe in my binder. Anyone have a favorite recipe?

chili bean paste - ssamjang vs. toban djan

I'm going to be making Momofuku's bo ssam with ssam sauce. His recipe calls for ssamjang (Korean). I have some toban djan (Chinese). Both say "bean chili paste," but I understand there's a difference in taste. Do I need to get the ssamjang or will the toban djan work? I have a couple Asian markets nearby, so it would not be a hassle to get some.

Check Splitting-Why so difficult?

We had dinner in Chicago this weekend. Eight people. We asked, before ordering, if we could split into 4 checks. Everyone on the same bill sat next to each other. There were no split appetizers or sides between the groups. The waitress said they don't usually allow it, but did. When the checks came out, all hell broke loose. Apps were on wrong bills, glasses of wine were on the wrong bills. Things got heated, she blamed it on the check splitting. The total bill was over $1,200, so each bill was in the $200-300 range. With so many people using debit and credit cards these days instead of cash, it's hard to go out in a group and not split. Why do some places seem to have no problem with it, and others do. Is it the system they are using? I have great respect for the service industry and someone really has to have bad attitude for me not to tip well (and we tipped well, regardless). So I'm not slamming wait staff, I just want to understand.

Thai Basil

I have a beautiful Thai Basil I grew this summer, and have yet to use it. (Constantly using my sweet basil) Wonder how a pesto would be with this? Any suggestions? I'll google, but thought I'd see what some of you come up with.

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