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The Food Lab: How to Make a Burger King-Style Whopper Fit for The King

Burger King was once pretty decent back in the 80s and early 90s. Now they are just a sad imitation of their former selves. The produce is sad and the Whopper patty has become so thin that you can't taste the beef. the only way you can tell it's even there is by the nasty propane flavor they get from their flame broiling process. it's a shame they can't make a Whopper like the way the one in this article was made, sans the nasty mayo. i would probably considering patronizing a Burger King again if they did.

We have a regional chain called 'Cookout' in my area that is everything Burger King wishes it could be. They make a decent grilled burger at a decent price with real ground beef and fresh toppings.

Open Thread: What's the Best Frozen Pizza?

I've always been the kind of guy that if I'm going to eat frozen pizza, I might as well go for the bottom of the barrel. That's why I have a soft spot for Totino's. For me, DiGiorno is just utter garbage, and once I get to that price point, I might as well go all out and get a pie from my local mom & pop joint. Sue, it will cost twice as much, but paying seven bucks for a frozen pizza defeats the purpose. Lucky for me, they started selling Palermo's at my local grocer for $3.99. Not only is the price reasonable, their frozen pie blows all the fancy pants overpriced crap off the map.

In conclusion. Tontino's and Palermo's gets the nod from me. Easily the two best frozen pizzas money can buy.

Grilling: MOINK Balls

I have made MOINK Balls on quite a few occasions. Officially it's no longer a MOINK Ball if you don't use frozen store bought meatballs. Sure, they're good in their own right, despite the dense frozen meatballs, but when taking the time to make your own meatballs, they become fantastic. I'll be serving them up sometime in the next few weeks while entertaining the local Raiders booster club.

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

I have a pizza stone, but more often than not, I use my large cast iron skillet.

The New Twinkies: Actually the Sweetest Comeback in the History of Ever?

I miss Suzy Q's. They came with a couple baseball cards on the bottom of the box to reel me in as a kid. Loved to toss them in the freezer so the filling wouldn't blow out the sides when I bit into them. Yummy. I haven't had one in over twenty years.

Video: Time Lapse POV Pizza-Making

Nice video, and would love the name of the song as well.

The Burger Lab's Toppings Week 2013: Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

I'm more of a minimalist when it comes to burger toppings, but this sounds(and looks)excellent. Saving the recipe, and will give it a try the next time I grill some burgers. Thanks Kenji!!

Aaron Franklin Drops a Brisket Bomb at Hill Country's 'Pop-Up Joint'

That's some good lookin' Q! I live in pork country(Va.) and love to smoke my own BBQ. When it comes to pork ribs, it's mainly competition ribs that are preferred to have that little tug off the bone. Most everyone I cook for(at home cookouts), prefer that they are nearly falling off the bone, so the pork ribs in the slide show would be a hit among my friends.

Awesome Beer To Seek Out: Prairie Artisan Ales from Oklahoma

Seeing that it's distributed in Virginia, I'll be adding this to my list of beers to try.

Brooklyn: Peter Luger's Lunchtime Burger is a Study in Simplicity

I have to wonder why anyone would be embarrassed by someone asking for their burger to be cooked and topped in the manor they enjoy it. I prefer my burgers medium well also, and would be more embarrassed for the snob that took offense to my ordering a meal that suits my tastes. There is nothing worse than pretentious sheep who feel they must eat their food the way their told, or what is perceived as proper. A consumer should get their meal the way they want without anyone's eyes being pathetically rolled.

That said, I'm a fan of the minimalist approach to a truly great burger made with quality beef, so I like the concept presented here. I'm not even sure if I would need the cheese to be honest. If it's THAT good, there is no need for me to add anything else to it.

Chain Reaction: Pizza Hut's Big Pizza Sliders

Sorry EM, I used to work at a Pizza Hut back in the 80's, and they didn't line the pan with mayo, nor do they now. The pans are filled with a layer of oil before the dough is placed in it. They may not be good as they used to be thanks to crappy cheese and frozen dough(and ruined by Yum Brands), but that part of the process has remained the same. That's why the pan pizza is so nasty and greasy. Such a shame Yum Brands changed things, because depite being greasy, Pizza Hut was so much better back when they made their dough daily in their stores. Now it's just a greasy sponge.

3 Irish Red Ales You Need to Try This St. Patrick's Day

According to the map, they do sell Boulevard beers in Virginia, so I will seek that one out tomorrow morning and give a try if I find it. Also, Ryuthrowsstuff raises a good question as well, but I'm sure the answer is American style.

Only One Beer For Life: What Would You Pick?

This question is just so wrong in so many ways. I've tried a lot of beers mentioned here, and love most of them almost equally. Sadly I can only pick one, and that one might not be the best I've ever had, but the one I purchase more than any other. 'Legend's Brown Ale' from Legend's Brewery in Richmond, Va.. It's strong enough to appease me in the wintertime yet light enough to refresh me in the summertime. Love the stuff!!

Upper West Side: Harriet's Kitchen's Cheeseburgers Haven't Aged Well

Wow, that's kind of pricy, but I guess in New York City it's to be expected. Seriously though, $10 for six chicken fingers with no side included? Dang, that's pretty stingy. At least throw in a side of mashed potatoes for that price.

My dog, Jasmine, would like to see a review of that Poochini" sundae sometime.

Poll: Sugar in Tomato Sauce, Way or No Way?

I make several different kinds of sauces as I have a few picky eaters to feed. Some I add sugar to, and others I don't. Personally, I could care less what some of you think, what Italians think, or even if it's "authentic". All that matters is taste, and at times a little sugar is needed. To call it blasphemy or offensive to Italians is laughable. If someone doesn't like it, they don't have to eat it.

Grilled Meatball Parmesan Hero

I make my own homemade meatballs and sauce as well, and got this very same idea myself one day. Needless to say, it turned out great. I even went as far as to make a tinfoil bowl and heat some of my sauce up on the grill while the meatballs cooked as well. It added a nice smokey flavor and the sub was a complete success. Nice to know I'm not the only crazy enough to throw anything and everything on the grill.

A Sandwich a Day: Italian Beef at Marco's Beef & Pizza

It just blows my mind that the Italian Beef hasn't become as popular as the Cheesesteak nationwide. The only way you can get anything close to it where I live in Virginia, is to attempt to make it yourself. Obviously the results are good, but not even close to the real thing.

Deep Fried Chicago: Crisp

I don't know about this place, because i don't live in Chicago, but Korean style fried chicken is in no way "overrated". I'm lucky enough to live near a place called Chic N Fish, which is the only place of it's kind in Hampton Roads, Va. This family owned establishment cranks out some of the best fried chicken in the state of Virginia. Korean Fried Chicken is the real KFC as far as I'm concerned. Love the stuff, and the only side you need is a bit of cubed pickled radish, which the lady who runs our local spot claims to help ease any possible acid reflux.

Grilling: Orange-Chipotle Pork Loin

Sounds tasty. I'll think I'll try this recipe out next weekend.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

I have yet to create or try a burger with a fried egg. I've seen this kind of burger all over the web, and am beyond intrigued, yet it somehow eludes me.

The Food Lab's Complete Guide to Pan-Seared Steaks

Great article once again.

Personally, I grill all year round. No rain, sleet, or snow can stop me. That said, there are times that a cast iron steak just hits the spot. I use a similar method, but I use less oil and only lightly baste with butter after I take it off the skillet. Maybe I should consider basting during the cooking process. Thing is, I like to make a tasty sauce with all the goodies the steak leaves behind in the pan and I have found that too much oil can ruin it. I deglaze with red wine, reduce, then add a tad of beef broth and reduce again. The end result is a very tasty dipping sauce or thin gravy to pour over your yummy steak. I'm not big on letting any kind of sauce touch my steak, but my goodness, this stuff is so darn good, it's impossible to resist.

A Sandwich a Day: Pulled Pork Sandwich at The Smoke Daddy

$11.50 for a pulled pork sandwich is criminal. Especially with only one side. Is the cost of living THAT high in Chicago? I live in the Southeastern Virginia, and we have a ton of Carolina style BBQ joints. Some are outstanding, and some are average, but none of them charge that much for a simple pulled pork sandwich. Not only that, but your normally offered two, or even three sides depending on where you go. The sandwich in the pic does look tasty though.

A Pizza My Mind: On Pizza-Like Objects

My daughter loves Pizza Rolls, and even though I'll grab a few for myself, I find them to be rather boring and just as bad as the Pizza Hot Pockets. After I eat a few, I end up regretting I even bothered with them. The just suck. It's that simple. Even when drunk, they do nothing for me at all.

I do have to admit though, that I enjoy homemade English Muffin pizza style snacks, as well as my own homemade French Bread style pizza with thick hand cut pepperoni. I also make pizza like snacks with soft tortilla shells and sometimes make pizza quesadillas.

A Sandwich a Day: The Fidel at Palador

This sandwich looks awesome! I am curious as to what Cuban BBQ sauce consists of. I'm going to have to do some research so I can attempt to make my own version of this at home.

Sunday Supper: Grilled Pork Loin with Wrinkled Potatoes, Mojo Verde and Mojo Picón

Wrinkled taters? They look just like one of my specialty sides that my friends drool over. Difference is, I prepare them in a tinfoil package made for the charcoal/wood grill and cook them over indirect heat. I add salt, pepper, and butter and they start to caramelize a bit during the cooking process. The result is some of the most drool worthy taters ever. I'm sure the oven works great, but just as with the pork, the addition of being cooked on a real grill(aka not gas), kicks things up tenfold.


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