Profile

Lancaster

Photo of the Day: Cheez Whiz-Laden Whiz-Burger

Mixing Cheez Whiz into the meat and spooning it on top seems like overkill. And if it were on top, I don't think you'd need the added creaminess of the mayo. Otherwise that looks good.

@Lorenzo: Cheez Whiz has a somewhat more complex flavor than other processed cheese products, and I'm guessing that's because it contains things like tamarind, mustard flour, and Worcestershire sauce. So yeah, if we're willing to put Kraft Singles or Velveeta on our burgers I don't see why we shouldn't give Cheez Whiz a try.

New Yorkers: Have You Tried These Regional American Sandwiches?

What I'd give for a good pork tenderloin or loose-meat sandwich in NYC. Gotta go back to Iowa for that.

Taste Test: The Best Spicy Brown Mustards

Wanted to give a shout-out here to Boetje's, a spicy brown Dutch-style mustard made in Rock Island, IL. Here's an example of how good it is: I introduced it to my coworkers in CT - a place with a deep Polish tradition of strong sausages and equally strong mustards - and they've raved about it ever since, ordering it in bulk, holding little kielbasa-and-rye parties here. Imagine their reaction when I revealed where the mustard came from!

Taste Test: The Best Mayonnaise

@NutBound: I first encountered Heinz mayo at Au Bon Pain where they use it in packet form. It was nice and smooth, with less of an outwardly eggy flavor than Hellmann's. Wal-Marts that I've visited in both central CT and eastern IA carry bottles and jars of it on the shelf - that's the only store I've found that has it.

Poll: Eggs on Pizza, Way or No Way?

Breakfast pizza is amazing - at least the variant I had in Iowa, at Hy-Vee and U of I. White sausage gravy for the sauce, *scrambled* eggs, cheese, and maybe additional sausage, bacon, and onion. Here's an example from Casey's General Store in Davenport: http://i.imgur.com/qhCR5ij.jpg

We Try the Diner Double Beef, a '50s-Themed Burger From McDonald's Japan

@Erin Jackson - From the looks of it, that's the same type of egg used on McMuffins. It's cracked into a Teflon ring on a griddle, its yolk is broken, and then it's quickly fried. It's quite warm and it's pretty much king of the hill for fast food eggs; nothing that I'm uncomfortable eating.

Open Thread: What's Your Most Memorable College Dining Experience?

Oh, the food! I totally forgot. Haha. The specific cafeteria was the one in Burge Hall. Now, today, it's the Burge Market Place, a luxurious food court offering different styles of cuisine, but Back in the Day it only supplied a particular kind of food familiar to anyone that's attended an American public school: industrial, suspicious, juuust good enough that you could convince yourself it was better than it was, and a precious few dishes that pushed into the realm of actual deliciousness. These included:

Beef and Cheddar Melt - like the Arby's item, but with a drier, rougher, more "real" beef that far outclassed Arby's almost gelatinous product, a spicy cheese sauce that you actually got to drench on the sandwich yourself, and a toasted onion bun.

Broccoli Chicken / Chicken Kiev - both used the same sculpted chicken-shell, but one released its bounty gradually, while the other blorted it out all at once like a giant tasty cyst.

Individual Pizza - most of the time, Burge pizza was a thicker and higher-quality version of the slab pizza you had in grade school, but every once in a while they switched to a circular, personal-sized offering with braided crust (!), herbed cheese, and a sweetish sauce. The difference was amazing, and word quickly got around on round pizza nights.

Toasted Bacon, Cheese, and Tomato Sandwich - hands-down the best thing they ever served. Not a single weak ingredient... and big. At least the size of a panini. Best paired with a bowl of knockoff tomato soup ladled from an enormous stainless steel tureen. I couldn't have made better, not that pathetic collegiate cooking skills could make much to begin with.

Open Thread: What's Your Most Memorable College Dining Experience?

@iamdanfinn - I didn't attend Augustana, but as a pianist I participated in a lot of events held there. Four years of QCYSO concerts at Centennial, and recitals at Wallenberg (whose wonderful Bösendorfer I still remember).

I went to the University of Iowa from 1998 to 2002. A loose network of friends and acquaintances formed over my sophomore and junior years. It included myself, my roommate, my best friend, his girlfriend, her friends, her two roommates, their friends, and so on. Geeky misfits, every one of us. Somehow it evolved that a certain corner of the cafeteria was our place to eat. It was right by the entrance, near the student door-checker's desk (she was also in our group). Anytime anyone of us ever ate a meal in that cafeteria, whether breakfast, lunch, or dinner, we would sit in that location. If some damn stranger was stinking up our spot, we'd sit as close to it as possible, sometimes moving in if they left early enough.

Breakfast was poorly attended, but sometimes you'd get two or three together. Lunch, roughly three to six. And dinner... dinner was always massive, anywhere between a dozen to twenty people, easily. We'd push a few tables together; it wasn't a meal, but a feast above which conversation floated and danced in eccentric currents. Subgroups of talking would form, break, reform, the way they do in these situations, and every so often a particularly compelling topic or burst of wit would command everyone's attention.

This gathering of people, at that nook of the cafeteria, was my dinner experience every night for about a year and a half. I took it for granted then and now I dearly miss it. We always noticed an absence, even if that person wasn't especially talkative. I never saw another group that large in another cafeteria - at least, not one with our utter regularity. I wonder what others thought of us.

What Regional Sandwiches Do You Wish You Could Find in New York?

@joshterrible I'll go you one better: a chow mein sandwich from the Fall River area.

Eater's 38 Essential American Pizzas

Four words:

HAPPY.
JOE'S.
TACO.
PIZZA.

Reality Check: McDonald's New Quarter Pounders

"Because nothing says class like mayonnaise."

Funny you should say that, because in the UK at least, mayo has traditionally been perceived as upper-class compared to alternatives such as salad cream. It was, believe it or not, a status symbol of sorts.

Also, one note about these new "Quarter Pounders": they all have only a single slice of cheese. The regular QP always had two slices. I consider that an indispensable QP attribute. These new arrivals are frauds. Fraaaauds.

Remember school lunches?

@eam492: A year after I started high school, we got a daily dedicated lunch line that sold nothing but slices of Pizza Hut at I think $3.25 each. Or $2.35. One of the two. This would have been 1996-1998, when gas was still under a dollar (at least in Iowa). And out in the cafeteria, there was a little stand that sold breadsticks and fried cheesesticks. Plus a pop machine. I had to stop going to the pizza line so much once my parents saw just what that indulgence was costing them.

Favorite Chicago Deep Dish Pizza?

For me, Giordano's spinach stuffed pizza is the definitive one. The others are fantastic as well, but I always come back to that. Plus they let you ship pizzas as gifts!

Want Real Eggs at McDonald's? Just Ask!

Tried this today at my McD's with their Steak, Egg, and Cheese Bagel. Turns out that the folded egg, while not as good for taste, is actually better for structure - the round egg is thick and slippery, and makes the sandwich rather unwieldy.

However, taste wins out every time, and the difference was big enough that I'll never have a folded egg again!

Remember school lunches?

Reality Check: We Try the New Premium McWrap from McDonald's

@JustinH: I imagine the main reason for the price point, and the "Premium" label, is the level of chicken. This McWrap contains pieces of an actual chicken filet, as opposed to the McChicken's patty.

Although, funnily enough, Burger King's "Original Chicken Sandwich" - advertised as having a "premium white meat chicken fillet" - is $4 and contains merely an elongated version of the low-grade patty found in their Chick'n Crisp (McChicken equivalent).

Taste Test: The Best Bottled Barbecue Sauce

One big Midwestern favorite is Cookies. (No apostrophe.) Molasses-sweet, smoky, a little more tangy than KC Masterpiece, maybe because it contains Worcestershire sauce. We had this all the time in Iowa.

Another I remember from childhood is Open Pit. Haven't had it in maybe 20 years, and all I can remember is that, at the time, I thought it was extremely spicy. I doubt I'd think so now, but it's nowhere to be found in CT grocery stores.

NPR Tackles the Monstrosity of Wendy's 9-Patty T-Rex Burger

"But nothing (aside from common sense) is stopping you from combining three triple cheeseburgers."

And nothing was stopping anyone from not ordering the T-Rex.

I mean, I know there is a definite and insidious distinction between a restaurant simply offering certain items, and actively promoting unhealthy eating habits, but.. eh. Never mind. *trudges off soapbox*

Anyone tried shipping zuppardis?

I haven't shipped Zuppardi's, but I have shipped Giordano's to two friends, and both reported that the end results were excellent. It'll never match the onsite experience, of course, but as a gift it seems to rise to the occasion.

Pie of the Week: Cottage Cheese Pie

I guess cottage cheese is antiquated with respect to its usage in cooking, but as a standalone food it actually seems rather timeless. Even though the older generations are dying off, the cottage cheese sections of grocery store aisles don't seem to have shrunk any from when I was a kid.

A Sandwich a Day: The Broccoli at No. 7 Sub

Cooked broccoli seems perfect for a sandwich, with a firmness that's somewhere in between the sharp crunch of cucumbers and the mushy yielding of eggplant or roasted peppers. Plus it's thick and substantial, and you get two textures in one vegetable, with the stem and floret. This sandwich looks fantastic!

17 Great Cold Noodles in New York for Hot Summer Days

No cold sesame noodles? Hmm, I guess they are kind of rich for a summer snack.

Chicken Dinners: Chicken, Vegetable, and Ricotta Frittata

Hakuna frittata.

(Or... hakuna ricotta?)

Pizza Hut Canada Mixes it Up with Cheesy Beef Poutine and Creamy Butter Chicken Pizza

Now imagine the British possibilities:

- Bangers-and-mash pizza
- Cornish pasty pizza
- Heinz baked beans pizza (this already exists I think)
- Lancashire hotpot pizza
- Toad-in-the-hole pizza
- Bubble-and-squeak pizza
- Welsh rarebit pizza
- Shepherd's pie pizza
- Ploughman's lunch pizza

Reality Check: We Try the New Bacon-Loaded 'Superman' Burger from Hardee's & Carl's Jr.

Honestly, bacon is already so strongly-flavored that I think it works best as an accent. Two strips is the perfect amount for linking with the rest of the flavors in the burger. With a giant pile of it, bacon is pretty much all you'd be tasting.

Remember school lunches?

One thing I'd love to see Serious Eats do a series on, just for fun, is the array of industrial-grade stuff that most everyone who grew up in the American public school system remembers. You know what I mean - the gear-toothed, off-tasting hamburgers, the rectangular slabs of pizza (and the hexagonal "Fiestada" pizza), the crispitos, the perfectly spherical lumps of coleslaw and mashed potatoes.

We all remember that stuff, and I'm sure some of us would like to sample it again just for the nostalgia, no matter what it ends up tasting like. Actually getting your hands on these items seems to be challenging, though, if you're not a schoolkid (though I'm sure S.E. would have its ways).

I have a 1989 menu from one of my hometown's grade schools sitting around somewhere. Burnt-orange paper, typed on an IBM Selectric and then Xeroxed to hell. I should dig it up.

Favorite regional condiments?

There's a mustard that's made in Rock Island, Illinois called Boetje's.

Maybe it's just my roots talking but this is still the single best spicy mustard I've ever had. It's unapologetically hot and tangy, and I've never found anything better for bratwurst or sandwiches. And no one from outside the Midwest has ever heard of it. I was still able to get it when I moved to Kansas City, but then when I uprooted to Connecticut I finally left Boetje's range.

What are some of your favorite lesser-known regional condiments? Not famous stuff like Duke's mayo.

Gone-but-not-forgotten local joints of your youth

I grew up in Davenport, Iowa. Born 1980, left for college in 1998.

At the corner of Division and Kimberly was a little place called BG's Charbroiled Burgers.

I haven't had them since grade school, and all I can remember is that they did indeed have a charbroiled taste, completely different from the McDonald's and Wendy's that I had far more often, and not weirdbroiled like Burger King. And they were greasy as hell, served in shiny foil wrappers that simply said "HAMBURGER" or "CHEESEBURGER" in a very '80s font (I believe the font name is "Frankfurter Plain", look it up).

They closed so long ago that there's no Internet record of them at all. The only proof I have of their existence is that a friend of my sister's used to work there as a cook.

What places do you have like this, in your memory?

Favorite food from video games?

This will be an exceedingly odd topic, but what the heck. What is some food featured in video games that is memorable to you? Did it make you hungry?

Personal examples:

- Monolith Burger, the McD's parody from the Space Quest series (1986-1995) and Jones in the Fast Lane (1990); menu items included "Filet-O-Orat" and "Space Spuds".

- the Cold Meal from Return to Castle Wolfenstein (2001); it depicted a gigantic cured sausage - about the size of Hillshire Farm's Yard-O-Beef - and a loaf of bread, and made me ravenous every single time I saw it.

- the Stupendous Sandwich of Chungella IV from Commander Keen 6 (1991); "the second-biggest sandwich I ever saw!"

- Soy Food packets from Deus Ex (2000); "Seasoned with nanoscale mechanochemical generators, this TSP (textured soy protein) not only tastes good but also self-heats when its package is opened."

- Crack-O's potato chips from System Shock 2 (1999); "voted the UNN's national food product in the early 21st century, made from slices of common potatoes deep fried in hydrogenated oils. This treat is often supplemented with vitamins to boost its questionable nutritional value."

Lancaster hasn't favorited a post yet.