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RealMenJulienne

Our Best Bites of 2014

I find that French hot dog very interesting. When I was in Paris, there was a ubiquitous style of hot dog that was basically like a mild knockwurst served on a cheap baguette with mild cheese. These identical looking dogs were served at every little storefront and were OK at best. That's what I think of as a "Paris-style dog". Ed's picture looks a lot better than any hot dog I tried over there.

The Best Cheesesteaks in Philadelphia

Good read, but I'll suggest that for these comparison-type articles, you guys bring back the old practice of reporting on every single place, instead of just the good ones. I understand not wanting to jeopardize relationships with businesses, but reading the negative reviews was more than half the fun of the old comparisons.

Chefs and Food Bloggers on the Ultimate Thanksgiving Sandwich

The concept of the Thanksgiving sandwich is gross. Those ingredients do not go together on a sandwich. Better to just freeze and reheat separately weeks or months later when you're craving those flavors again.

This White Wine and Mustard Gravy is Custom-Built for Your Smoked Turkey

Ah, I guess you could also use a second pan in the smoker's water pan to catch the drippings, then use them for the gravy. That's the base for great KC-style BBQ sauce!

This White Wine and Mustard Gravy is Custom-Built for Your Smoked Turkey

This recipe sounds delicious, but is it really technically a gravy without pan drippings?

Taste Test: Who Makes the Best Natural-Casing Hot Dog in the Bay Area?

So, what is the most common form of hot dog in SF? Chicago stands typically don't deviate from the canonical pickle, tomato, relish, sport peppers, onion and celery salt, for example. Does SF have an equivalent list?

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

Fresh corn tortillas are better than fresh flour ones. BUT, let even an hour go by and the flour tortillas become better. You can rescue an old flour tortilla by steaming or griddling but once a corn tortilla is stale, it's gone.

Looking at this product has me wondering if I can use it to make lazy man Chinese scallion egg pancakes. Brush some egg, scallion, salt between two or more of these guys, fry and eat?

Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls

Whenever I go for dim sum, I end up wishing the whole cart was filled with these rolls instead of all that other stuff. Thanks for the recipe, I will definitely put it to use. Although, don't you think that the uncut enoki mushrooms are too stringy when you try to bite a roll in half?

Ask a Cicerone: The Best Beers for Chinese Food

I like the article, but as a victim of too many Beijing business dinners I have to say this: if you want to be really "authentic" you don't drink beer with Chinese food. Instead you drink baijiu, until you want to die.

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.

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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