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What Are Your Homemade Doughnut Secrets?
You can also try using a pate au choux dough instead and fry that.
Dinner Tonight: Leftover Chili Dogs
When I have leftover chili, I pulse it with my immersion blender to get the right consistency for a chili dog.
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
I had my gall bladder removed in 2003 due to stones and 'disease' (I was 29 at the time) AND had an onset of lactose intolerance at the same time.
Certain foods, generally those that are fattier, go through me very rapidly due to the bile not being there in sufficient quantities. However, over the 6 years, I've become less likely to get sick that way. I don't know if it is being more careful or just adjusting. Still, in many cases, if it is something I really enjoy, I go for it anyway.
I do take a lactase pill, but not daily, only when I have more than a cup's worth of dairy. I can have a glass of milk or cheese, in most cases, and not have the lactose issue. I am more likely to have the gall bladder issue since there would be the fat as a problem. (ie, with pizza).
Get the right diagnosis. And even if it something like lactose intolerance, I daresay you can still eat things you enjoy in moderation. Frankly, I'd rather be uncomfortable in the bathroom a few minutes if it means not giving up things I really enjoy.
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Recent Comments | Response to Comments
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
Is the name a portmanteau of "merlin" (aka Maryland) and india?
What Are Your Homemade Doughnut Secrets?
You can also try using a pate au choux dough instead and fry that.
Dinner Tonight: Leftover Chili Dogs
When I have leftover chili, I pulse it with my immersion blender to get the right consistency for a chili dog.
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
I had my gall bladder removed in 2003 due to stones and 'disease' (I was 29 at the time) AND had an onset of lactose intolerance at the same time.
Certain foods, generally those that are fattier, go through me very rapidly due to the bile not being there in sufficient quantities. However, over the 6 years, I've become less likely to get sick that way. I don't know if it is being more careful or just adjusting. Still, in many cases, if it is something I really enjoy, I go for it anyway.
I do take a lactase pill, but not daily, only when I have more than a cup's worth of dairy. I can have a glass of milk or cheese, in most cases, and not have the lactose issue. I am more likely to have the gall bladder issue since there would be the fat as a problem. (ie, with pizza).
Get the right diagnosis. And even if it something like lactose intolerance, I daresay you can still eat things you enjoy in moderation. Frankly, I'd rather be uncomfortable in the bathroom a few minutes if it means not giving up things I really enjoy.
Serious Heat: Where Do You Buy Your Spices?
World Spice or Spice House. Depends on what I am getting. Sometimes, one is less expensive than the other or has things the other does not. World Spice not having a credit card process is a pain, though.
Thanksgiving Foods We Love to Hate
Canned cranberry sauce is ok on a sandwich or something, but I hate it with the meal. I've been making my own for the past couple years and changing up the ratio of other fruits. One year, I did a multiberry cranberry sauce. Another year I used apples and spices. That one was kinda like a 'real' version of that cranberry apple compote crud they put in TV dinners.
Honey-Brined and Smoked Turkey
I wish I had a smoker. This looks amazing. I have taken to brining my birds, a la Alton Brown, for the past 4 years and they've been great.
Old-School Miso Soup, Everything You Ever Wanted to Know
I thought this was called the Zen of Fish. I have the book.. I guess they changed the title for a reprint.
Sugar-Roasted Plums with Balsamic and Rosemary Syrup
I know it sounds strange, but try ebay for your vanilla. It's very inexpensive and the quality is several orders of magnitude better than the little thing in a jar from McCormick.
Sushi Bait and Switch Reaction Swift and Strong: What's Next, Shoeamaki?
Barry, read the Zen of Fish. Great book that covers all sorts of sushi lore, training, and history. You are generally right, but there are exceptions. Tilapia is a fresh/brackish water fish and is very commonly used as a red snapper replacement. However, Izumidai is tilapia sushi and is eaten. Replacing it with white tuna (escolar), I don't see how anyone would confuse them. White tuna practically melts in your mouth. But be warned, it's oils are a fast acting laxative. I love the taste, but not the results.
Why Don't Recipes Include Salt Amounts?
I agree with @Joy Manning. I season as I go, which lets me correct as I go.
Learning to use salt was hard, I admit. As a kid, my grandmother over-salted everything to the point that I thought it was inappropriate for food. My grandmother's mashed potatoes tasted like lumpy pretzels. Combined that with the 'health' issues sodium received and I swore it off for many years.
Like @windattack, I grew very sensitive to it.
When I learned more about it (and thanks be to Alton Brown), I changed my tune. Finding out that something tastes more like itself was part of the reason. I did a test with two halves of a tomato, one salted and one unsalted. The salted one wasn't salty, it was more tomatoey.
So now, boiling water gets salted for potatoes or pasta. Meat gets salted. Veggies get salted. Everything gets a little to fit the newest quantity and tasted. I use kosher during the cooking process and sea salt in my magnum grinder for finishes and at the table.
And the point of it all? Salt it, but never taste the salt, that's too much.
Essentials: Hamburgers
I love my cast iron for grilling in an apartment, although yes, you do need your windows open.
As much as I love thick burgers, if you want a half pound burger, I find things cook better and more consistently if you just do two quarter pounders. Heck, I even have good results making sliders and stacking them.
Dinner Tonight: Chicken Curry with Turmeric
For a great alternative in (West) African dishes to black pepper, try using grains of paradise. You can get them from TheSpiceHouse.com or World Spice Merchants.
They are peppery, but also have hints of cardamon. It would add a lot more complexity to the dish, if that was your wish.
Best Beer-Centric Spots in the Washington, D.C., Area
I've got my 'liberated' brickskellar menus in which I've highlighted some of the brews I've had. It's been a couple years since I've been, but it was always a great trip when you could focus on a country or continent.
I don't know if it is still on the menu, but they had a decent burger made with some sausage that was tasty. I wouldn't go for the food, but it wasn't bad ,either.
Rainy day food?
On rainy days, if I went out to lunch at work, we'd go out for some Vietnamese pho.
Mussels for beginners?
I have had thai type mussels that were cooked in a white wine type sauce with lemongrass, chilis, and basil. Good eats.
Anyone know of a good butcher or fishmonger in West Los Angeles?
Santa Monica Seafood is OK. Very over priced, all things considered, at least to me (grew up on the Chesapeake Bay), but they do have a great selection (just no blue crabs!). If you do have a specific seafood need out here, it seems that SMS or going down to San Pedro are your best bets. For most seafood, I've found that the 'specialty' versions of the grocery stores do OK.
FWIW, Costco seems to have the cheapest canned crab meat. I just made MD Crab Soup.
Butcher info would be nice to have, since I just moved to West LA myself.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
all because a bunch of dagos (I'm one, so I guess its "ok" for me to say it....but OMG if someone ELSE says it!!!!!!!!!!)
I don't understand this comment. If a non-Italian starts calling Italians "dagos," is it ok if he says he's only joking? That doesn't make any sense. The reality is that you can say a lot of stuff about your own ethnic or religious group that someone outside your group can't. I don't think that's unfair or unreasonable.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
Oh my God........PLEASE! Enough of this krap. Its a joke....it ONLY becomes serious if people TAKE it seriously.
Reminds me how the director of the Godfather had to release a statement that the movie didn't represent any one ethnic group..................huh? Italian names, Italian and sicilian speaking..............all because a bunch of dagos (I'm one, so I guess its "ok" for me to say it....but OMG if someone ELSE says it!!!!!!!!!!) decided that EVERYONE in the world will think all Italians are made.
Please, stop.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
I was also shocked when this showed up in my feed-reader: "dingo"? Randomly chosen headgear? Not funny. Not even clever. Just unpleasant, and I won't be patronizing them anytime soon.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
RPS and the rest of them are well known kabob dealers. It distateful, but it appears that the Merlindian's competitors have launched an astroturf campaign against the Fojols. Is there no limits to how low those goons will stoop?
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
As a Merlindian-American I have no problem with what they are doing.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
You people are ridiculous. Stop taking yourselves so seriously and have a little fun with it. I, for one, applaud their concept for being fresh and whimsical (take a look at their website) and will be eating at their truck when I am in DC next month.
For those of you looking to flame me, you can begin now.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
I'm not easily offended, but this is distasteful. I don't think this would be taken lightly if the proprietors were selling Southern food or Chinese food with accompanying ethnic stereotypes, and this isn't any different at all. It's even less appealing (if possible) considering the violence and discrimination that the Roma suffer in Europe.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
agreed with rps. They are using the steotypes as a gimmick. I live in DC but I haven't ate their food yet so verdict is out on that. I've heard from DC foodie sites that they hire indian chefs to cook the food, the brothers and sisters are just the servers/drivers.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
I'm Jewish, and if a bunch of non-Jews were selling matzoh ball soup and corned beef while calling themselves "Moishe" and "Abe" and wearing black hats with fake beards, I'd be a little pissed. I have no problem with them selling Indian food (or non-Jews selling matzoh ball soup) -- hell, my fantasy is to open a little shop selling banh mi -- but the costumes and names are off-putting to say the least.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
Thank you rps... I find it completely offensive and off putting. If others don't see why, then that makes it even sadder.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
Do the fake names and turbans bother anyone else, or am I being overly sensitive and PC?
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
I wish I was still in D.C., I would follow this truck wherever it goes.
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
Fojol Bros is the bee's knees, I was hoping they would get a profile on seriouseats, which is also the bee's knees!
Street Food Profiles: Fojol Bros. of Merlindia in Washington, D.C.
@MikeSims: Actually just plain merlin, which is meant to add a little enchanting spark to the Indian cuisine.
Serious Cheese: Part Two in the Adventures of Lactose Intolerance
In addition to having Celiac Disease (gluten intolerance), I have problems with cow's milk, but goat's milk, including kefir & cheese from it, are very agreeable to me. I had no dairy (cow's milk) at all for two years, and recently started ingesting goat's milk products, and to my surprise I actually feel better than before I started. There are many reasons why it is better than cow's milk, according to experts. The products are a bit expensive, but worth every penny. Can't wait to try come ice cream made from goat's milk!
Dinner Tonight: Leftover Chili Dogs
Great response, and though I don't have a chili dog recipe, I look forward to your redeeming recipe :)
Dinner Tonight: Leftover Chili Dogs
Everyone:
I do apologize for the offensive chili dog. I decided to give this recipe a shot because it was written by Tyler Florence, and I respect him. As Fatfudge rightly pointed out, it's more of a sloppy joe than a chili dog and maybe should be thought about on those terms.
The Dinner Tonight Column is meant to follow the ups and downs of cooking a completely new recipe every weekday and this is a good example of when things don't go to plan.
This has all made me want to get to the bottom of this chili dog business. So if you have any great recipes for chili dogs, please let me know. Hopefully I can right some wrongs.
Dinner Tonight: Leftover Chili Dogs
Should had called it Sloppy Joe hot dogs.
Dinner Tonight: Leftover Chili Dogs
I'll stick with you, Nick, but you're going to have to do better than this. That chili looks like mashed-up raisins.
Dinner Tonight: Leftover Chili Dogs
I think this guy picked the WRONG Tyler Florence chili recipe. I did a riff on this TF recipe for chili dogs ">http://www.foodnetwork.com/recipes/tyler-florence/tylers-texas-chili-recipe2/index.html"> Tyler Florence’s Texas Chili.
Lots of spice, no ketchup, mustard, or any other crap.
Here is my version. Texas Chili and Dogs
Dinner Tonight: Leftover Chili Dogs
Leftover chili dogs are a perfectly acceptable dinner. Of course fresh chili dogs with a better chili recipe (no ketchup for me) and a quality natural casing frank accompanied by a couple of beers would make it a perfect dinner.
What Are Your Homemade Doughnut Secrets?
Brioche dough is THE BEST to use for yeast doughnuts. Since I have a bread maker, I let it mix up the dough for me. You can cut them up into squares and make them like beignets, or you can go the "round" route and cut them into the doughnut shape. Let them rise and fry! Yum-may!
Dinner Tonight: Leftover Chili Dogs
July, August, September, Whatever.
And yes, I understand Nick is between digs.
Dinner Tonight: Leftover Chili Dogs
Has anyone actually READ the commentary? All week this DT guy has mentioned he's living on a couch in someone's house. Give him a break. Doesn't anyone need a quick left-over meal once in a while?
Dinner Tonight: Leftover Chili Dogs
Wow Houston! Were you reading my mind?
I check in with SE everyday to read the home page. Out of morbid curiosity, I read the Dinner Tonight offering, every night. 99.9999999% of the time, I think to myself; "How can they keep calling this DINNER Tonight"? There is never really a "Dinner". It is a side dish at best and generally poorly executed. It really seems like a rushed attempt to "dump" (I cringe every time I see that used) something out here on SE to fulfill an obligation.
This particular contribution looks like shit. The roll actually looks petrified. I keep looking, but is that really chili? Why hasn't the cheese at least started to melt?
Adam? Alaina? Ed? Anyone? Please explain this mess to me.
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Is the name a portmanteau of "merlin" (aka Maryland) and india?