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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

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

Taste Test: Dennis Eats All of Cricket's Cat Food

You laugh, but my sister used to eat our cat's Friskies just to gross us out. She'd chew on few pieces and go "mmmmmmm good" while she did it.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

The hot wings from Frickers. I went too far up the scale.

Spring = Pig Roast!

Please post a follow up with your results. I've been playing with the idea for a couple years, but haven't done it yet. And where we want to cook the pig does not allow for a pit, so I think I'm going to have to resort to the china box. Was it the La Caja China box?

Paleo Diet Craze- Love it or leave it?

I haven't tried it, but have been thinking about it for health reasons. I personally don't believe in an "all or nothing" approach to much of anything, but the site "nom nom paleo" seems to be a good place to start if you're interested. She takes a more moderate approach.

Photo of the Day: 'Undead Gaffigan' from Zombie Burger in Des Moines, Iowa

Photo of the Day: 'Undead Gaffigan' from Zombie Burger in Des Moines, Iowa

Has anyone done a Lab for the McD's pie dough?

Bake the Book: First Prize Pies

Making lemon meringue. I have not been very successful, and I don't know why. Eating it is a different story.

So what did you have for St. Patrick's Day?

Frozen pizza and a bowl of frozen corn. My doctor said I need more vegetables. Followed up with a malbec. And I'm Irish.

Which Cocktails Do You Think Are Overrated?

1. I am truly disheartened to learn that the Negroni is considered a hipster trend. I hate the word "hipster." 2. A good Bloody Mary on a special late morning/early afternoon celebration/hair-of-the-dog/just-because-day will NEVER be a bad thing. And 3. What @twoeightnine said.

Favorite cut of beef for...

I just made these short ribs and they were delicious. I highly recommend you follow the recipe. If you don't have any tamarind paste, I got it at an asian market for $2.99.
http://food52.com/recipes/9111-dan-barber-s-braised-short-ribs

What are you giving up?

I'm giving up on ever seeing warm weather again.

Poll: Stuffed Burgers: Way or No Way?

Way. With bleu cheese, please. The bleu melts nicely into the beef. No scalding. At least when I've made them myself.

In search of: Popcorn Popper

I use a Revere sauce pan and lid that is dedicated to popcorn making (it's beautifully seasoned after years of use.) Put oil in a cold pan, pour in the kernels, then turn on the burner (I think I read this on Ruhlman). I lift the pot off the burner to shake it, but really don't shake it that much. Perfect everytime.

What do I need from the Korean grocery store?

P.S. Just out of curiousity, why is it spelled "kochujang" in Chang's recipe, but everywhere else I've seen it spelled "gochujang?"

Yogurt Knife Recomendations?

So Donna, is yours a joke, because your link takes you too the Sears site for a chain saw. Pretty funny, actually.

What do I need from the Korean grocery store?

Kochujang and ssamjang, then make Bo Ssam.

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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