all the meat/toppings coming out the back end when you first bite into it.
towards the end:
"But my favorite method was to cook the steak in a cast iron skillet."
did u mean cook the burger in a cast iron skillet?
or cook the burger like a steak in a cast iron skillet?
in-n-out double double.
no mention of the microwave pasta boat? :) i've seen it on way too many infomercials....but never actually bought it... thoughts?
my word... I've always loved a good long island iced tea back in the day, when my tolerance was a bit higher...never had anything bad happen afterwards either...
Haven't had one a a few years, but now I really want one again (though now, I'm afraid something really bad will happen if I try to order it now)
Peanut butter and rice.
love it, but serving seems to be difficult if they're going to soften up real quickly. it's like you need to line them with a protective layer so it won't soften...then maybe, you can make them a bit larger...
What is this...a taco for ants?!? It has to be at least.... three times as big!
lol!
So...does this mean if I write up a "well thought out" article on why you should buy pizza...I could get invited to a pizza party in ny? :)
no good pavlova?
or lamb?
deep fried mac & cheese? dunno if that counts.
I know big night is a classic, but to me, the movie dragged and was incredibly frustrating to watch.
that was kind of an awkward man-hug that you had with the host...
Steak, wine, chocolate, fire.
Oh, and you had talked about salting meats long before cooking before... Would salting before aging keep the bacteria away so that you can get to 9 days?
no questions to Alton Brown? I had always dry aged my rib roasts after watching his bit about dry-aging on good eats... :(
I guess I'll stop that practice now...
kimchi :)
Guy's become the new Sandra Lee... Internet's favorite whipping boy...
bacon egg cheese on biscuit
Black Label Burger
I can't wait for you to open this place up! I'll definitely be stopping by often :) CONGRATS!
Just saw in the news that the CEO of Godfather Pizza was going to run for president...and i guess i'm falling for it, but anyone ever try godfather pizza? Just curious and I kinda want to try it, though ... being a chain, i'm going to guess it's not really a good...
just curious though. none near me, though i see there's some on the way to my parents house so if it's good, i may stop by and check it out
thought this was an interesting graphic that mint.com had:
mint's breakdown
such as Americans eat 100 acres of pizza a day....
Just reading through this article talking about how walmart is making headway into the organic/local/sustainable food market, and doing it quite well. thought it was an interesting read.
http://www.theatlantic.com/magazine/archive/2010/03/the-great-grocery-smackdown/7904/
Heinz has totally spoiled me. When Erin asked if I'd be interested in starting up this new "Sauced" column, I started racking my brain about what condiment to tackle first. I could think of nothing more fitting, more ubiquitous, than ketchup. You hardly ever stop to think about what goes into making ketchup. Usually, a bottle of Heinz is just hanging out in the fridge and, well, it tastes exactly the way it should. Is it even work making a version from scratch? More
In-N-Out, Five Guys, and Shake Shack all have devout followings, but who really makes the best burger? It's a question that's debated far and wide on the internet and beyond, so we here at A Hamburger Today decided to take it upon ourselves to find the answer and declare an official King of the High Quality Fast Food Burger. More
This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is... More
Check out other recipes from our cocktail party menu for Carnival.... More
Note: Read about the science behind the wings here.... More
Winter is a call for us to beef up the heartiness of just about everything. Though I'm not normally a huge fan of stout beers, when the frigid cold has set in, there's something appealing to drinking what feels like a meal in a bottle. I wanted to take that appropriate seasonal heaviness and apply it to a barbecue sauce. So I married the two to create a stout barbecue sauce. More
Is there a greater leafy green than Swiss chard? It's more versatile than Meryl Streep. It's edible both raw and cooked. It's packed with vitamins A, K, and C. Plus, it's related to the sea beet, which is really fun to say out loud. Bitter, but not so much as broccoli rabe, chard is lovely own its own, in soups, or as part of a bigger recipe. More
[Photographs: Kerry Saretsky] As I wrote last year around this time, I regard the Super Bowl as a holiday from rational caloric consumption—and hence, I look forward to it with immense anticipation every year, though the only kind of tackle... More
While you can always stir kimchi into rice for an easy side (with no complaints from me!), sometimes I crave kimchi fusion. Kimchi is fermented vegetables, most often cabbage, but there are varieties, one of my favorite being made with radishes. Seasonings can include garlic, ginger, chiles, fish sauce to make for a condiment that's fiery and salty with a pucker-worthy tartness. Because of this acidity, it greatly complements richer dishes. Here are 10 fusion-inspired ideas on what to do with kimchi. More
After they're done charred in the bacon fat, I season them with plenty of salt and pepper (I don't like to do it before because I find the salt from the bacon fat penetrates the sprouts as they cook, making it hard to judge salt level), then toss them back together with the crisp bacon. If you're feeling extra plucky, you can go for a full half-and-half bacon-to-sprout ratio. Trust me, you'll be popping them like scrumdiddlyumptious bars. More
[Photograph: Kenji Alt] Want more details? Here are the ins-n-outs. Follow Kenji on Facebook or Twitter.... More
Last week, Kenji Alt of the blog Goodeater (and a writer for Cook's Illustrated) sent me a cross-section photo of a slice of pizza he had made in his kitchen with the promise that he'd soon reveal a new method of achieving brick-oven-like pizza at home. He has now unveiled his pizza hack, and it doesn't involve the self-cleaning cycle or a super-hot iron skillet. After taking us through the three different ways food can cook (via conduction, convection, or radiation) and explaining clearly how they each apply to pizza, Kenji reveals his plan for cooking both the top and... More
When I buy a quality piece of beef—and honestly, does beef get any better than prime rib?—I have a great impetus not to mess it up, as do, I imagine, most of you. So after years of mess-ups, it's time to learn the secrets of a perfectly cooked prime rib (in all its juicy medium-rare with deep brown crust glory). More
Note: Read my breakdown of the burger's components to see how I came up with this recipe.... More
Few close friends. Great beer. Home-made burgers with good potato rolls, good thick cut bacon, and a few other condiments. perfect weather on the deck.
*sigh*. gotta make this happen.