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Porkins

  • Location: Columbus, OH

AHT Giveaway: Case of Pat LaFrieda Burgers

keep them jealously to myself.

AHT Giveaway: Case of Pat LaFrieda Burgers

In-n-Out burger in San Diego.

Cook the Book: 'How to Cook Everything The Basics'

Pepin's Complete Techniques

Food/restaurant workers! What's your story?

started off in the school cafeteria at age 14, McD's at 16, then went to a family owned pizza place, then Wendy's, then Donato's, then I landed a job washing dishes and making salads at a local sit-down restaurant (Bogey Inn in Dublin, OH). Worked my way up to charbroiler and saute. Did this up until I turned 25, then I went into finance. I enjoyed the hell out of working in the kitchen, but I could never go back.
My humorous story: In the middle of a Saturday night dinner rush a server came around the corner of the reach-in to ask me about making a special pasta dish for a customer. She slipped and reached out in a panic to try and stop her fall. One hand grabbed the reach-in cooler. The other grabbed my gentleman parts. Still not sure who enjoyed that more.

What to learn from the Japanese About the use of MSG

nice try, MSG salesperson

Kosher Salt Help

can someone with ready access to a cup of kosher salt and a scale weigh it out? Then she could use sea salt or some other un-iodized salt and be reasonably certain that the amount is correct

Help - Finger food for a young crowd - for Saturday!

Totino's pizza rolls. I have it on good authority that the teenagers L O V E them.

Out of the Express Line if you have more than 10 items, please!

well that didn't work...

Out of the Express Line if you have more than 10 items, please!

ಠ_ಠ

Super Bowl Giveaway: 10-Pound Box of Pat LaFrieda Sliders

playing Skyrim and eating (hopefully) sliders

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

I only share ribs
with my wife who so strangely
does not eat smoked pig

Seriously Delicious Holiday Giveaway: Southside Market Sausage, Chicken, and Steaks

Williamson Bros, Marietta, GA

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

ribeye

Thin is now IN, Holidays are OUT

the Kroger down the street had cadbury creme eggs out on 12/22

Seriously Delicious Holiday Giveaway: Southside Market Sausage, Chicken, and Steaks

Williamson Bros in Marietta, GA

In a Pickle: Small Batch Sauerkraut

how's everyone's kraut coming? On day 4 with mine. Slight old cabbage smell when my nose is aboot 2 inches from the jar. Just a couple of bubbles on top of the liquid. I really hope this turns out well! Started it 12/18/11 so 2 weeks will make it New Year's Day.

But if the vendor has for sale authorized footballs

that is one tall SPAM sandwich

Why bread sticks with pizza?

Because some people like them. That's why. Don't over-think it.

12 Days of Christmas Beer: Great Lakes Christmas Ale

it says Merry Christmas to your mouth! I like to save a bottle or two in the back of the beer fridge for Christmas in July...

Seriously Delicious Holiday Giveaway: Filet Mignon Roast from Pat LaFrieda Meats

ribeye

How do You Take Criticism?

in stride... in stride...

Cook the Book: 'Serious Eats'

Kenji's carnitas. Hands down.

Burger King's New French Fries: Thicker, Less Salty

@nalega: mea culpa. Trying to be tongue in cheek and not trying to disparage vegetarians. That's why I shouldn't post things that early in the AM

Burger King's New French Fries: Thicker, Less Salty

the new BK fries are reminiscent of the old Wendy's fries. That's good because their (BK's) old fries were terrible.I want the McD's fries from the 80's back. Bring on the tallow and let the vegetarians dine elsewhere on the cheap!

Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns

I like to give the shredded potatoes a nice soak in some ice water for about 10 minutes, the seem to crisp up better this way.

40 clove chicken

so I made James Beard's 40 clove chicken last night based on the recipe on the foundation's website. I used 4 chicken leg/thigh quarters, 40 cloves of garlic, 4 ribs of celery -sliced thin, e-v olive oil, 1/4 C dry vermouth, 6 sprigs fresh parsley, and 1 Tbsp tarragon. I also seasoned the chicken with salt and pepper after dipping in the olive oil per the recipe. I then put everything in a dutch oven, sealed it with foil and put it into a heated 375 degree oven for an hour and a half. It was good but not the mind-blowing experience I had built up in my mind (great) based on all of the rave reviews I have seen out on the interwebs. Am I missing something here?

Plum vs Pear tomatoes

I have a question about pear tomatoes. From what I have read in about 5 minutes of internetting they appear to be distinct from plum tomatoes. However I can swear that I have seen a can of tomatoes from Italy described as pear tomatoes. Anyone got the goods on whether they are different or the same?

Turkey-stuffed turkey question:

So I'm planning on making Kenji's turkey-stuffed turkey this year with a couple of variations. I'm going to roast the thighs and the drumsticks to minimize the whining from the traditionalist camp . My fist question: is there enough skin on just the breast and the back of the bird to cover the rolled up breasts? I'd hate to not include crispy skin on them.
Second -I plan on using a sage and onion bread stuffing inside the breasts. I don't imagine that the stuffing not coming up to a safe temperature will be an issue but want some feedback just in case.
Thanks in advance!

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles View Slideshow

As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As such, I've spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will. More