Commenter

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

Latest Comments

Hey Chef, What Can I Do With Jicama?

I got a jicama slaw recipe from a chef down in Texas. He wrote down an approximation for m since he made it for large groups from memory, but it's pretty close. I don't have it on me, but it has jicama, carrots, and has tequila along with lime juice, I believe. Delicious.

The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird

I've said it numerous times. The Peruvian Chicken with green sauce is one of my all time favorite recipes. And Rich, if your lucky enough to have leftovers, make some quesadillas with the meat and sauce. Oh my.

Meet the Torta Ahogada, Guadalajara's Signature Sandwich

Rick Bayless has an excellent version at Xoco in Chicago.

Meet the Torta Ahogada, Guadalajara's Signature Sandwich

Rick Bayless has an excellent version at Xoco in Chicago.

Green Chile Chicken Nachos

Well, the headline said "Up Your Game Day...," not "Quick, Easy, Sandra Lee Nachos."

In Defense of St. Louis-Style Pizza

There's a place in Toledo called the Elbo Room, which serves this style. Never knew it had a name. I've just always loved their crisp, buttery crust. And PS, I'm from Ohio and I have never heard of Ohio Valley pizza. Assuming, given the name, it's a southern Ohio thing.

You Asked, We Answered: Thanksgiving Edition, Part 1

You did not use baking powder in your prior post on this method. Is this an amendment to your tried and true, or an option?

The Quick and Dirty Guide to Brining Chicken or Turkey

All I can say is that I used a wet brine for several years, and have used the dry brine method for the last 2 years, and the results were far and away superior taste and texture to the wet brine. I have been documenting and refining my own trials, tribulations and methods in my own "Turkey Prep and Recipes" instructions for the last 10 years or so. I'll save my time and money and stick to dry brine.

The Food Lab Turbo: Why You Should Really Be Grilling Your Cabbage

If they don't over char, why don't you put the olive oil and seasonings on first? That would be my instinct. Or does the oil burn??

Fig- and Manchego-Stuffed Chicken Breasts With Port Wine Pan Sauce

I take my turkey out at about 145-150. No one's died yet. I believe the USDA over compensates.

Deb Perelman of Smitten Kitchen's Favorite Cookbooks

I've posted this a number of times, but add Deb's Chocolate Peanut Butter Cake to the recipes you must try.

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.

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!

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