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bartonkt

Enter to Win a Ham Independence Day Package From La Quercia

Ham the torpedoes!

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

@imwalkin, OK - same deal for me. I preheated my Lodge cast iron griddle for 20 mins on high, and didn't get the temperature high enough that the burgers would stick on smashing. I had a bear of a time with the patty sticking to the metal spatula. Still tasted good, and I liked the two small patties w/ cheese in the middle method.

Nervous about doing this indoors - too much grease spray.

The Food Lab Lite: Vegetarian Escarole and Parmesan Soup

Made this tonight w/ a few mods, the kids (1 & 4) ate it up - the broth was fantastic, and my son (1) was eating the veggies by the handful. I ended up using Kale instead of the escarole, and black rice instead of pearled barley. Seriously - when was the last time you saw kids eating kale by the fistful?!

Win Pop Chart Lab's Worldwide Cheese Wheel Poster

A blue, because I'm strong, assertive, and well...not everyone likes me :(

AHT Giveaway: Case of Pat LaFrieda Burgers

The best I've ever had was an animal style, double double, from in and out in Las Vegas for breakfast at 4 pm. The double cheeseburger and Neapolitan shake had restorative powers.

Cook the Book: 'The New Persian Kitchen'

I like to make lamb kabob at home, tzatziki sauce, and fresh wheat pitas. If we're feeling cheap, we'll just make baked Falafel - healthier, and not quite as delicious as the fried variety, but they work for a weeknight dinner.

The Great New York Banh Mi Hackathon

Am I the only reading this thinking there should be a chain of Banh mi sandwich shops across the US selling these wild and crazy variations? The General and Banh Pastra-mi are the best IMHO.

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

The best BBQ experience I've had is trying out all the great varieties when I went to "BBQ at the summit", a BBQ festival in Dillon, CO (Summit county). Barbecue to me is all about the different regional styles that we have in this country, and to properly celebrate you need to get covered down to your elbows in mustard, tangy sauce, dry rub, and burnt ends.

Foolproof Pan Pizza

Aside from taking the increased volume into account, yes your basic gorilla math holds. Last thing you want is a thin crust pizza using this technique.

Foolproof Pan Pizza

Any idea how to adjust the recipe to use a 10" skillet and 12" skillet? Maybe increase the overall recipe by 1/3rd and give that a try?

First Look: Smashburger Lands in Los Angeles

The beef flavor could be a local sourcing issue. I know here in Colorado, where Smashburger started, the beef has a very beefy taste. I've never had the bland problem you described Burger365.

Holiday Giveaway: The Amazing Thermapen Thermometer

Yogurt. Or more technically, warm milk, prior to it becoming yogurt.

Seriously Delicious Holiday Giveaway: The Baking Steel

Extra virgin olive oil, dry aged mozz, good thick-cut chopped bacon, sliced dates. Porky and sweet!

10 Bourbon Cocktail Recipes We Love

Buffalo Trace represent!! My current value favorite, front and center.

The Pizza Lab: The Baking Steel Delivers

@atmast, I posit that you can't be that poor in body if you're eating excellent quality homemade steel-baked pies, while college kids somewhere are drunkly suffering through a little cesars pepperoni.

The Pizza Lab: The Baking Steel Delivers

@Scott, cheers.

The Pizza Lab: The Baking Steel Delivers

@scott, Circular sander? What type of pad?

The Pizza Lab: The Baking Steel Delivers

Question - don't own a pizza peel, looking to get a wooden or aluminum one for my own steel project. If you have wood, launching the pie on the steel seems straightforward enough (floured peel, pie made on said peel, shoving motion onto steel).

But, how do you transfer it back to the peel once its cooked? You can't exactly scoop it up, do you grab the rim with your hand and pull it onto the peel? I've been favoring an aluminum peel, because it seems thinner and more spatula like - just scoop up the pie.

How does the transfer process work?

Knead the Book: Southern Biscuits

I just made scratch biscuits this weekend, and finally got fed up using knives to cut the shortening in, and a pint glass to cut the dough. I ordered a pastry cutter and biscuit cutter set - so please send a book DB!

I served a lemon herb butter, country crock for the 3 yr old, and honey with our biscuits. We had corn chowder for the main course.

Dinner for Two: Italian 'Cassoulet' with Sausage and Beans

Recipe link is broken.

What Should an In-N-Out Virgin Order?

double double, animal style, fries well done, neo shake.

Dinner Tonight: Buffalo Chicken Wrap

Sauce to tenders proportion is key, and I like mine saucy - so that the buffalo dressing and the ranch/blue cheese run together to create a delicious magma, the wrap falls apart, and I'm left with hands as messy as I'd have from eating buffalo wings.

Knead the Book: 'The Italian Baker'

Last night I made stuffed shells, with spinach, mushrooms, carrots, and cottage cheese. My wife is pregnant and abhors tomato sauce of late, so I did a cheesy white sauce instead.

Sandwiched: Crisp Grilled Cheese

Made this on Friday, snow day in the Denver area. I went w/ Kenji's advice, and cut out a hole in the middle after joining the two slices together - then fried an egg in the middle. Flipped it once to help crisp up the top side, and cook the top egg whites.

Deliciously cheesy and yokey and buttery crisp!

Dinner Tonight: Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

Any rec's on how to broil these and avoid the white fat coming out the fillets?

Pizza - Alfredo sauce tips?

Hi, I usually make neopolitan style pizza's where I use only EVOO or hand crushed whole tomatoes with kosher salt. I'm thinking of trying an Alfredo sauce pizza in my next round, but from past experiences I know Alfredo can be a bit finicky with temperature and seperation.

Anyone tried a classic alfredo and can report on how it went? I was just going to go the classic butter, onion/garlic, add some flour, salt, pepper, parmesan/pecorino and cream/milk...stir like a bastard while it simmers until its thickend up. Then let it cool down while I make the pizza, apply sauce, and fire under the broiler for 3 mins.

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