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Mmmph

Ho venuto. Ho mangiato. Ho andato.

  • Location: North Cackalacky
  • Last bite on earth: DiFara Pizza, Momofuku steamed pork buns, Eastern Carolina BBQ w/slaw and hush puppies, Holeman & Finch double cheeseburger and fries, followed by a DQ dipped cone. Wash it all down with Cherry Coke, Fresca, sweet tea and Bass Ale.

How I Built a Barbecue Restaurant in Brooklyn: What Happens When a Restaurant Dies

Wow...Just, wow.

This Week at Serious Eats World Headquarters

Nice glam shots.

You're funnel. I'm serial!

Everybody's rollover pic comes up, except Sebastian Mei.

Which are the Best Inexpensive Mandoline Slicers?

@arbeck

It appears as though they tested the Swissmar Borner V Power Mandoline at $59.95 on Amazon.

I'm sorry I wasn't clearer. The Swissmar slicer I referred to was the Swissmar Borner V-1001 V-Slicer Plus Mandoline, $39.95 (same price as the OXO).

There is no lock button on the lower priced model, just two thickness settings that are adjusted by flipping over the runway. Again, I've used one for 20 years, and it performs beautifully. Check it out.

Which are the Best Inexpensive Mandoline Slicers?

I'm surprised the Swissmar Borner V-Slicer Mandoline didn't make it here. It's the same price as the OXO, and Amazon customers rate it higher than the OXO. I've used one for 20 years, and it performs beautifully. Check it out.

I recently bought the wide Benriner and it works great for slicing, but I agree with you on the crosscutting inserts...feh.

Maryland Fried Chicken With White Gravy

I grew up on the Eastern Shore of Maryland (Talbot County). My mom pan-fried chicken once or twice a week. The SE picture of that beautiful fried yardbird with gravy has a stack of white bread in the background. Swap that bread out for a basket of Maryland beaten biscuits, and I'll be over directly.

How to Pair Cheese With Sparkling Wine

Love that Podda Classico Misto!

Point/Counterpoint: What's the Queen of Christmas Breads?

Second vote for babka...Chocolate Babka!

6 Great Syrups to Buy For Cocktail-Making

While not a syrup, a small bottle of Acid Phosphate is an amazing addition (gift) for any Cocktail-making folks out there.

The World of Buttercreams: 6 Varieties to Try at Home

German buttercream with espresso powder, and a little Amaretto or dark rum. UNF!

Chefs and Food Bloggers on the Ultimate Thanksgiving Sandwich

Oh, the joys of the "moistmaker".

Steamed Mussels With Fennel-Saffron Broth: The Flavors of Bouillabaisse in 15 Minutes

Having "some kind of strange back end issue"??

Maybe you got ahold of a bad mussel.

The Best Bites We Ate in October

Ahhh, the soup dumplings at Shanghai Cafe Deluxe on Mott St.

The best!

It's always one of our first stops when visiting Manhattan.
I usally order the Broccoli W/Garlic Sauce as an accompaniment.

What Cookbook Would You Buy For a First-Time Cook?

I was given "Better Homes & Gardens New Cookbook".

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

At St Michaels High School in St Michaels, MD, every couple of weeks the cafeteria served up "Saint's Special". Cheesy, beefy, tomatoey goodness on a tray.

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

Found them at WM during a lunch break today.

Thanks

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

Wow, no mention of Velveeta?

It's the only cheese(?) that's correct for a proper pimiento cheese.

How I Built a Barbecue Restaurant in Brooklyn: On Writing a Menu

You best be serving up some sweet tea with that whole hog, Mr. Ho.

Win Two Tickets to the Big Apple Barbecue Block Party

Scott Roberts and Mike Mills. Being from NC, I've had Ed Mitchell's and Sam Jones's BBQ, even Sam's dad's BBQ in Ayden.

Coincidentally, We're in Manhattan that weekend for NPH in "Hedwig and the Angry Inch" (Seventh row center), staying at the Gershwin Hotel, next to Madison Square park and next to The Museum of Sex. I wanted Shake Shack, but tix to the Big Apple BBQ Block Party would be great!!

Me, me, me ,me, me!

Jeff Varasano on Baking, Branding, and the Business of Pizza (Part 1)

I half-assed pizza making for 20 years, until I found Jeff Varasano's web site. I owe a great debt to Jeff for his diligence, passion and knowledge. He should be lauded for his generosity in sharing his experience.

Thank you Jeff Varasano. If I'm ever in ATL, I'd like to shake your hand and thank you personally.

Poll: How Do You Eat Your Leftovers?

Lightly nuke to warm the topping(s), then in a non-sick skillet with a lid on it to crisp up the bottom.

I've also played around with 2 slices, face to face in my Cuban sandwich press, in a similar fashion as Slice's waffle iron hack.

Behind the Scenes In Kenji's Home Kitchen (A.K.A. Home of The Food Lab)

My gear rack is bigger than yours. :-)

How to Make a 7-Layer Candy Bar Dip and Become a Halloween Hero

You folks were eating some "brownies" before this idea came up....eh?

4 Outstanding Mixed Milk Cheeses to Try

Podda Classico Misto - Beautifully aged cow/sheep milk cheese.
Like a cross between Pecorino Romano and Grana Padano...Amazing.

Boschetto al Tartufo - A fresh, semi-soft cheese made from a combination of a cow's and sheep's milk. It is infused with shavings of highly-prized rare white truffles. UNF!

The Serious Eats Guide to Ramen Styles

Hahahhahhaa....hanjuku!

Poll: What's Your Favorite Way to Make Pizza at Home?

Le 5 Stagioni 00 Flour

Le 5 Stagioni 00. Anyone ever use this flour?

I just picked up 10kg of the 13% protein "Superior" Flour.

See page 2 of this .pdf file
http://www.molinoagugiaro.it/english/5stagioni-pdf/farine.pdf

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