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RealMenJulienne

Friday Night Meatballs: How to Change Your Life With Pasta

I really like this column. When I lived abroad in Asia I used to host Western food nights where us expats could enjoy comfort foods like spaghetti and meatballs, homemade bread, roast chicken and mashed potatoes. I stopped when I moved back to the States but there's no reason I can't start again. This article is like a kick in the ass to get me back in the kitchen, cooking for friends. Thanks for the inspiration.

Spacca Napoli's Jonathan Goldsmith on Italian Culture and the Power of Pizza

I had eaten Neapolitan pizza before, but I had never understood the love. It had always been the burnt, soggy, boring version of pizza that those guys on SLICE talk about too much. But after I ate at Spacca Napoli I finally got it. One bite from there was enough to make me see the light on Neapolitan pizza. The interview really shows the level of knowledge that goes into producing that incredible product. Good article on a great place.

How Spam Won Over America's Restaurants

"Twelve-ounce cans often exceed $4 a pop in groceries; Lam estimates that he spends roughly the same amount of per-pound dough on Spam that he does on beef short ribs."

I always wondered about this myself. Why is SPAM considered poverty food when it costs more than a lot of beef cuts?

Anyway I like cooking it in the George Foreman grill. It gets really crispy while rendering out a truly impressive quantity of grease.

Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine

CPD, we should meet up sometime over Filipino food, Italian beefs, or deep dish pizza. That would be a good time and good eats.

Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine

CPD, I grew up Chinese in the Midwest so I know how it goes. It's just weird to adjust the mental image of people you know online. My parents are from Taiwan and I go back every couple years. Right now I'm missing Taiwan street food pretty bad.

As far as Tony Hu restaurants go I've only been to one: Lao Beijing. Their handmade noodles are the foundation for a lot of their dishes and I thought they were pretty good. Maybe 7/10 compared to a real Beijing noodle shop.

Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine

@ CPD007, you're Filipino?! I had it in my head that you were an Italian guy! I always overlooked Isla Pilipina, but if you vouch for it I'll go try it the next time I'm around there.

How to Make Takeout-Style Kung Pao Chicken

Kenji, you are right not to sweat the authenticity. When I lived in Beijing, Gong Bao Ji Ding was a mix of diced chicken breast, carrots, cucumbers and peanuts, bound together in a sticky sweet red sauce. There was very little spice and NO mala flavor. It was much beloved by Beijingers (and by me) despite tasting like something that came out of an American strip mall takeout joint. So even in China no one cares about "authentic" as long as it tastes good.

A Tour of Michigan's Coney Island Hot Dogs in Detroit, Flint, and Jackson

"finally a great post on the "new and improved" serious eats. at this rate we'll get about 12 interesting posts a year."

I bet if you gave this guy 12 free chili dogs, he would bitch that he didn't get even more free chili dogs.

A Tour of Michigan's Coney Island Hot Dogs in Detroit, Flint, and Jackson

When it comes to stands, diners, walk-ups and lunch counters, no one does this kind of coverage better than Titus R. Keep up the good work, this was great reading.

The Elements of Barbecue: Is Gas Barbecue Really Barbecue?

"If you can cook it inside, it ain't BBQ. Case closed."
"I think using Gas is basically BBQ lite, doesnt have the same taste"

The problem with drawing lines like this is that it's easy for anyone to play the purist one-upmanship game. Maybe I say that BBQ can't be cooked over briquettes, and that only lump charcoal can make pure BBQ. Maybe even lump is too high tech, and real BBQ is only cooked over wood embers. Or maybe it's not BBQ without digging a hole in the ground and wrapping the meat in banana leaves.

I cook on a Weber bullet with briquettes and wood chunks because it's fun. I don't delude myself into thinking that's the only way to BBQ, or that I can make better food than the excellent gas-cooking BBQ joint down the street (I can't).

What It's Like to Work at a Hot Dog Cart

I really like this series. I've always wondered what it's like to be on the other side of the counter at a hot dog cart.

Can the follow-up series be: "What it's like to work at an Italian beef stand"?

Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens

I'm really enjoying this Chinese greens series, but I have a request. Can you also include the pinyin Mandarin names of these vegetables?

How I Got My Degree From Hot Dog University

Excellent excellent article. I've always wondered about Hot Dog University ever since reading about it on Roadfood.com years ago. For a long time I thought it was some kind of forum in-joke. It's awesome to see that it's a real thing.

Really looking forward to the rest of this series.

Hot Dog Taste Test: Chicago's Vienna Beef vs. New York's Sabrett

The fully loaded Chicago dog with all the toppings is the BEST way to eat a hot dog but Vienna Beef is not my favorite. They are a bit under-garlicked and under-spiced for my palate. It doesn't help that they seem to come in a wide variety of quality levels and casing types, which I feel dilutes the brand. The skinless Vienna Beefs you Get at Jewel Osco? Terrible. The 6-to-a-pound natural casing dogs straight from the factory store? Not bad. But all in all I think Chicago-style toppings on a Nathan's hot dog is the best of both worlds.

The Best Food to Order at Panda Express

"Authentic" is not even in my vocabulary when talking about food. I LOVE cheap Chinese-American food. Panda Express is bad for reasons that have nothing to do with being Americanized. It comes down to wok hei. Many of the cheapest and shittiest of the independent Chinese-American places have a hot enough burner to create that smoky flavor which can transform even the cheapest ingredients. You can have lo mein made with cheap spaghetti, gristly meat, limp vegetables, greasy brown sauce, sitting around in a steam pan, and if it's got that wok hei I'll still probably enjoy it. Panda has no trace of that flavor, and that's the deciding factor for me.

The Best Food to Order at Panda Express

I love Chinese American take out as much as the next guy, but Panda Express just doesn't cut it even by the standards of the genre; everything there just tastes too clean. Good Chinese American food comes from a dingy strip mall storefront, and you order off a yellowing backlit sign over the counter. The greasy chicken lo mein is steaming with wok hei. The greasy beef and broccoli is dripping with mystery brown sauce. The egg rolls are - you guessed it - greasy, and they taste like they were fried in the same oil a thousand other Chinese food items were fried in, which they were. Panda Express is just a pallid corporate imitation of the genuine greatness you can find at any strip mall Chinese place in America.

The Serious Eats Field Guide to Asian Greens

Great guide, this is just what I was looking for from Serious Eats. Well done. That is a beautiful water spinach picture, where was it taken? It's making me homesick for Taiwan.

The Best Chinese Bakery Sweets in Manhattan's Chinatown

Great article, I'm going to print it out for when I visit New York. Do NYC Chinese bakeries have ga li jiao? They are flaky football-shaped pastries with a curried mincemeat filling, and sometimes a slice of boiled egg in them. Those are my favorite Chinese pastry by far.

Open Thread: When Did You First Fall in Love with Pizza?

My first love was Pizza Hut. We didn't have much money when I was a kids so going to Pizza Hut was an awesome luxury for us. It was one of those old-school Huts with the hat-shaped red roof. Inside it was dimly lit, with stained-glass lampshades, cracked red vinyl booths, arcade games and old linoleum floors. The supreme pizza would come to the table sizzling in that hot cast iron pan. The smells of bell pepper, onion, greasy yeasty crust and tangy cheese all mixed together set my lifelong expectation of what pizza was supposed to be. More and more those old Pizza Huts are being replaced by takeout-only express storefronts, which is a real shame.

New Yorkers: Have You Tried These Regional American Sandwiches?

Has the Chicago Italian beef sandwich made it to New York? I consider that to be the #1 Chicago food, not the better known hot dog.

Does Kenji's NY Pizza crust require oil?

I went ahead and made the pizzas for the party with oil-less dough. Those posters who said the crust would be tougher were dead-on correct. It was crispier and harder, but not necessarily in a bad way. The undercrust had great crisp texture when freshly baked, but the leftover slices the next day were tough and chewy.

One unexpected result is that I did not get much oven spring at all. The outer crust was about 1/4 the height it normally is, with much smaller bubbles. Not sure how having no oil could cause this, but then again it was not a perfectly controlled experiment.

Lunch in the Loop: Devil Dawgs South Loop is Kick Ass

Dennis, you are so right about the sad lack of hot dog stands in the Loop. Before I moved here I thought there would be a hot dog cart on every corner, and old-school lunch counters like Max's all over the place. Thanks for finding this hidden gem of a stand

What's Your Favorite Deep Dish Pizza in Chicago?

Hey CPD007, do you have any tips on where to find some good D'Amato's style bakery pan pizza, besides at D'Amato's?

What's Your Favorite Deep Dish Pizza in Chicago?

Wait a sec, what about bakery sheet pan pizza like D'Amato's? I'm changing my answer to D'amatos bell pepper and onion pan pizza if it qualifies.

Also, if anyone knows where else to find this kind of bakery sheet pan pizza in Chicago, I'm all ears.

What's Your Favorite Deep Dish Pizza in Chicago?

My top deep dish is Pequod's, but I feel like it doesn't count because the airy focaccia-like crust is so different from the classic deep dish short crust. If I had to pick a favorite "classic" deep dish it would be Pizano's.
Still have to try the iconic Pizzeria Due before I can deliver the final verdict.

I'm not a huge fan of the local favorite Lou Malnati's. The sauce has this metallic tang I don't like, and the way the sausage is served as a solid disk under the cheese is a waste of good meat, to my mind.

Does Kenji's NY Pizza crust require oil?

I've got a big batch of NY-style dough cold fermenting in the fridge for a party this weekend, but I just realized I forget to put in the olive oil. It isn't much, about 6 tbsp oil to 9 cups flour.

FYI I am using this Kenji recipe, doubled: http://www.seriouseats.com/recipes/20... and it has turned out well in the past. Will it work without olive oil or should I toss the dough and mix up a new batch?

Thanks

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