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

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.

All the Recipes You Need for Cinco de Mayo

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.

Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

Your killin' me, Smalls.

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.

Win a Copy of 'Marcus Off Duty'

Win a Copy of 'Heritage'

Peruvian Party Food: How I Dug Into Pachamanca

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??

Win a Copy of 'Fried & True'

Thomas Keller's Ad Hoc recipe.

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.

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

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

Missing some instructions for the jam...

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

You had me at fig and manchego...

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.

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!

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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