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Mandyhello

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Step Aside, McRib Sandwich: The Food Lab's Ribby McRibface Just Stole Your Glory

Made this this weekend! I didn't notice until it was too late that you were supposed to let the shoulder sit in the salt/sugar mixture for 4+ hours, so it only sat for about 2. Also, I used a kind of cheaper pork cut, so it already had some brine in it. I figured it would about equal the overnight rest. I used baby backs and a rub that I already had sitting around (a little lower sodium version of my regular rub). Smoked the ribs for three hours using oak and hickory in our electric smoker. We did end up wrapping the ribs, they were a little firm after 3 hours. 5 total hours of smoke time. I felt so so dirty mixing raw meat with perfectly cooked and finished ribs! It also feels terrible to shred a rack of ribs, but I was on a mission.. The patties grilled really quickly, I think I might have had a flare up from all the fat. 15 minutes, they were ready to sauce. Didn't burn luckily, but cooked really quickly. I used Chris Lily's championship red sauce because I love it and it's nice to have in the fridge. I realized right before serving that I couldn't remember what the onions on the mcrib are like. I don't think anything at McDonalds is fresh sliced, so I let the onions sit in vinegar for a few minutes to get any shred of real vegetable out of them ;) In retrospect, I think storebought "fast food dills" might have been a little better on top.. my homemade pickles were a little soggy, I think I made them too early. Storebought brioche because I'd already been at this sandwich for 8 hours at this point.. The resulting sandwich made my husband into a happy man. He ate two of them and then passed out for 4 hours :D The texture came out amazing.. crunchy bits of real bbq, slurry of fast food patty. Basically it was a super fun day and all of my dishes are dirty :)

Dinner Tonight: Grilled Cheese Sandwiches with Sauerkraut on Rye

I used to make a version of this all the time when I was vegetarian and craving a reuben. Just like a reuben, it's good with thousand island or russian dressing!

Drinking the Bottom Shelf: More Regional American Beer

I bought a six pack of Genny at a drive through once (they were out of Black Label). First of all, the six pack came in the bottom of an opened 30 pack box. Second, it cost me like $3. The drive through attendant proudly stated that it "makes you hyper and drunk at the same time". Yeah, I'll never buy it again.

Cocktail 101: All About Bitters, Part 1

Fee Brothers Rhubarb Bitters.. go buy it now!

I was lucky enough to receive a bottle as a gift a week ago, and I'm literally putting it in tap water at this point. If you get some, try adding a half shot of good bourbon in the bottom of a champagne flute, adding 5 or 6 dashes of rhubarb bitters, and filling the glass with ginger ale. We call it the Kenny D and it's one of the best cocktails I've had recently :)

The Food Lab: More Tips For Perfect Steaks

@kenji, the secret to the broiler is to start with a room temperature steak and put it as close to the broiler as you conceivably can.. like almost touching. It smokes quite a bit, but the result is as close to a grilled sear as I can get!

The Food Lab: More Tips For Perfect Steaks

I don't have a grill, so I've done a lot of kitchen experimenting. I've found that broiling can give you a really juicy flavorful steak. I usually salt right before broiling, but I may have to try to let them sit in the fridge overnight!

Our Favorite British and Irish Crisps, Candies, and Other Snacks

I was in an international junk food swap a few months ago, and completely fell in love with King's Cheese and Onion and Elite Chocolate Kimberleys (basically a slightly gingery and much more moist Moon Pie). Irish snacks are the best, I love Tayto too!

Spice Hunting: Old Bay

I use Old Bay as my standard addition to basically anything I'm sauteing. It's so awesome on caramelized onions!

The Nasty Bits: Pig's Foot

This is so timely, I'm making Crubeens for St. Pats next week (an old Irish street/fair food, it's basically crunchy breaded pig's feet). Here's the recipe I found if anybody else is curious:

http://www.europeancuisines.com/Crubeens-Cruibini-Crunchy-Pigs-Feet-Trotters

I went to my local offal-friendly supermarket last week, and they were actually out of trotters! I thought it was a good sign :)

The Nasty Bits: Pate

I still remember a tin of duck confit mixed with fois pate that my boss brought me from France. It was one of the meals that totally changed the way I think about food.

Tea Technique: How to Steep White Tea

Thanks for the great advice, I hope this is a new column!

Cook the Book: 'The Just Bento Cookbook'

Spicy crab salad with cucumbers and maybe a few cherry tomatoes!

Mapo Tofu, When Low-Brow Just Hits the Spot

I'm plotting Shake N Bake fish for dinner as we speak..

If salt/pepper were a given, what would be your one other spice?

Does Old Bay count as a single spice? If not, smoked paprika..

Can You Do Anything with Nut Shells?

Somebody on Craftster recently used pistachio shells to make a broach!

http://www.craftster.org/forum/index.php?topic=321292.0

Personally, I plan to use them as exfoliant in homemade soap... just grind and go!

Alabama Law Firm Sues Taco Bell For Misleading Labeling

Taco bell is really good about subbing ground meat beef filling product with beans, and it's a few cents cheaper.. just saying...

Lemon Salt with Fennel and Chili

What a great idea! This would make a fantastic inexpensive foodie gift too, I'll have to try it out.

Drinking the Bottom Shelf: Schlitz Classic 1960s Formula

I actually really like the new/old Schlitz, but
A: It might be packaging, you're right
B: It gives you the beer Schlitz... just saying..

Great article! For the sake of argument, my favorite cheap beer is and will always be Black Label.

Our Favorite Burgers of 2010

Great article, but my Ohio-based heart (and stomach) are saddened that I apparently have to go to California, New York, Atlanta, or Philly to get a good burger. Anybody have a shout out for Michael Symon's B Spot? I haven't gotten there yet, but I hear they make an insane burger.

Your Favorite Meal?

1. Caprese salad and bread
2. Prune's Veal marrow bones on toast (ala Fergus), my grandma's potato salad, and rhubarb pie. And a Guinness :)

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