Serious Eats: chazmo's Profile

Tacos al Pastor is Nancy and my favorite thing to eat. We go to Mexico each winter and have it almost everyday. Your right the pineapple makes it. Almost gives it a sweet sour thing.

chazmo at 5:42PM on 08/27/09

From Talk

Your unexpectedly best dish this summer

The rice dish he made on his grilling show where he brings a person on to grill with. We added corn to it. I think the recipe is on the food network website.
The pork thing I made up.
Half a bunch of cilantro,3 serranos, 2 cloves garlc, 3 tomatillos, 1 small onion, juice of 2 limes, a bit of water so it blends. Mix it up and pour over a pork butt in a big zip lock bag. I let is sit overnight in the fridge of course. I grilled it on a charcoal grill so it was brown all over, about 15 minutes turning every few minutes.
Line a crock pot with corn husks put the pork in cover with more corn husks . I cooked it on low for about 8 hours. Let it cool so you can shred it. We took a small amount of the shredded pork mixed with equal amount of the rice dish. Boston lettuce leaves sliced radishes and the onions are the classic Mexican onions with vinegar water oregano and pepper.
I think that covers it.

chazmo at 3:48PM on 08/27/09

From Talk

Your unexpectedly best dish this summer

We made Mr Flay's rice with cilanro pesto and black beans and added fresh corn off the cobb. Did a pork butt in the crock pot that was lined with fresh corn husks. Pork having been marinated over night in a chili, onion cilntro, garlic and lime juice paste then charred on the grill before going in the crock pot. Shredded the pok and mixed with the rice dish and scooped into boston lettuce leaves then topped off with pickled onions and thin sliced radishes. I expected it was going to be good but it was better than that.

chazmo at 2:36PM on 08/27/09

From Talk

Favorite foods eaten at the 'wrong' temperatures?

Chipotle burritos. I can only eat half at a time anyway and the next day right out of the fridge.

chazmo at 10:54AM on 08/07/09

From Talk

Pulled pork??

I use both smoker and slow cooker. Prepare the pork butt with a nice rub and put on the smoker or grill for about 2 to three hours with your favorite wood chips. Wrap it in foil and put in the slow cooker on low for 6 to 8 more hours. You get the benefit of the smoke and the ease of not having to tend the smoker for the whole cooking time.

chazmo at 10:49AM on 07/07/09

From Serious Eats

Serious Cocktails: Pining for Pimm's

Napolen House in New Orleans the Pimm's Cup is awesome.

chazmo at 4:59PM on 06/24/09

From Talk

Favorite Brand of Salad Dressing

Lately it's been Newman's Own Low Fat Sesame Ginger. Also Hidden Valley Ranch Light. And sorry SE but the Kraft Ranch is nasty. Had to actually pour a almost full bottle down the drain.

chazmo at 12:52PM on 06/03/09

From Serious Eats

Serious Cocktails: A Sour Subject

Margaitas are my favorite cocktail yet I rarely order them because they will use sour mix and taste terrible. Unless we are in Mexico or in Chicago at Frontera or at home using fresh lime juice I'll stick to beer.

chazmo at 4:20PM on 05/06/09

From Talk

Carbonara

Thanks derosa.. I was not familiar with Mr. Batalis version i'll give it a try.

chazmo at 4:20PM on 03/30/09

From Talk

Carbonara

I'm certainly not telling anyone how to cook. I have always mixed the whole eggs like for scrambled eggs in a lage bowl then add the cooked and drained pasta directly to the eggs while its still very hot. Start mixing together add the bacon or whatever pork you use and parmesan cheese fresh ground black pepper. The hot pasta cooks the eggs and creates the sauce at the same time.
Whatever works for you. That's why I enjoy cooking at home.

chazmo at 2:36PM on 03/30/09

From Talk

Carbonara

derosa if you are not using the egg yolks you're not going to get the correct consistency.

chazmo at 1:05PM on 03/30/09

From Talk

Carbonara

We did a dish with guanciale we got from La Quercia and got similar results to yours. Great pork flavor but too fatty to eat. We picked out the pork and ate the rest though.
Caught an episode of Lidia the other day and she made a dish with guanciale and it didn't even look like the same product we had. Hers looked like really meaty pancetta about half meat half fat. Ours looked like 95 % fat with a few streaks of meat in it.
So I guess in our case we will want to see our guanciale before we buy it next time.

chazmo at 12:50PM on 03/30/09

From Talk

Tabasco... or some other hot sauce?

I am another fan of Crystal liking it better than original Tabasco. I do use some of the other Tabasco varieties for various things especially the chipotle and jalapeno flavors.

chazmo at 9:45AM on 03/25/09

From Talk

Ketchup on Hash Browns: Way or No Way?

If that is how you like them. I usually use jalapeno Tabasco on mine if it's available.

chazmo at 9:47AM on 03/24/09

From Talk

Pork Butts - Sources?

I go to the Mexican mercado here in St. Paul. They always have then and they are considerably less in cost than anywhere else.

chazmo at 9:49AM on 03/23/09

From Recipes

Dinner Tonight: Panuchos Yucatecos con Chorizo

I'm leaving for Playa Del Carmen tomorrow and I will be looking for them. They look really good.

chazmo at 4:22PM on 02/18/09

From Talk

For the Burger Lovers: Bison burgers, is it worth it?

We buy bison burger at the store quite often and we really like it. It's pretty much the same price as the grass fed beef available here in St Paul. I would say after eating it several times you would like it just as much as beef or maybe better.

chazmo at 4:23PM on 02/17/09

From Talk

We crave Italian 'Speck'. Do you?

We bought some on line from La Quercia in Iowa and it was really good. I don't remember exactly what we did with it but anything you would do with prosciutto would be great. By the way anything you get from La Quercia is going to be excellent.

chazmo at 12:56PM on 02/17/09

From Recipes

Sunday Brunch: Cap'n Crunch French Toast

One of my strange pet peeves. On the triple D show they always said captain crunch and everyone knows it is in fact cap'n crunch.

chazmo at 9:45AM on 02/16/09

From Talk

Spam Experience

Growing up my mom would dice it up in scalloped potatoes and we loved it. I don't eat it very often now but when I do I'm ok with it. Fry it in a skillet and make a sandwich with cheese and lettuce and mayo.

chazmo at 2:47PM on 02/13/09

From Slice

Pizza Is Minnesota Nice at Red's Savoy

Savoy's is more than just pizza. It is something totally different than Punch or Pizza Luce. I like Punch but don't like Pizza Luce. It's kinda of like comparing New York style and Chicago deep dish. Chicago deep dish is more like lasagna with a crust instead of pasta. Not everyone likes Savoy but I think it's excellent.

chazmo at 12:33PM on 02/12/09

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

Wow, that was terrible.

polly28 at 11:39AM on 11/05/09

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

snoozer...

eldiablito at 11:38AM on 11/05/09

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

Surprisingly, I thought Marcel and Ilan had actually grown up and were quite entertaining. Bringing back Lisa was kinda digging at the bottom of the barrel.

And then we get to Fabio's hosting ..... the thing that struck me the most was how upset he got about rehashing troubled times when he kept bringing them up himself (his only purpose for being there it seemed).

winternutt at 11:16AM on 11/05/09

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

I couldn't possibly have cared less. It was disappointingly manufactured.

shoneyjoe at 10:03AM on 11/05/09

From A Hamburger Today

We Talk to Bobby Flay About Bobby's Burger Palace

Well first of all I was excited to eat at Bobby Flays place so I had high expectations but that shouldn't a affect my review. I ate at the Lake Grove restaurant. I ordered a blue burger medium rare, a dark chocolate shake and onion rings. The burger was actually raw! and the bottom half of the roll was not usable because it was saturated and I was unable to pick it up. I sent the burger back and this time I got one that was well done. They can't seem to get the cooking process right. Even that bottom half of the roll was wet. The shake was nothing more than ice cream stirred up to be soft, it was too thick to drink, and surprisingly for that price ($5.00) it was pretty small. The onion ring order was also small for the price and not so great, not crunchy or that tasty, rather bland. I have to say for the value, the whole meal was definitely not worth the price and the atmosphere was very cold and uninviting. I will definitely not be visiting this place again and I will not recommend this place to anyone either. I can honestly say that burger king is better than this place. Sorry Bobby, I think you better visit this location and straighten out your good name.

deekelly77 at 5:52PM on 11/04/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

Maybe the Chicago place I miss the most. A true original. My fave was the Don Rickels - a Thuringer done Chicago Style. I'm sad now...

browngravy at 1:05PM on 10/08/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

I actually just watched the Chicago episode of No Reservations with Anthony Bourdane tonight and he went to Dougs! I've been to chicago a couple times and have heard nothin but good things about Doug's each time i was there...but unfortunatly was unable each time to make it over there from where i was staying. I heard the Foie Dog is amazing...like died and gone to duck heaven good...melt in your mouth good...

Chef316 at 6:14AM on 10/08/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

Went to the event at Astor Center in NYC today, and man, I wish I could have access to these hot dogs whenever I wanted. Doug, please come back whenever you can!

jangie at 12:25AM on 10/08/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

I went to Hot Doug's for the first (and second) time a few weeks ago and I am happy to say it lived up to the hype. I had the Ribeye Steak Sausage with chimichurri and crispy fried onions and the Marty Allen, both were delicious. Doug is super nice and so passionate about what he does.

WineToMatch: I agree with your theory. No one ever seems to have to wait for a table which is quite nice after waiting for so long to get in!

laurak at 9:36PM on 10/07/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

I must be missing something, but why is the line going down California in that picture? it usually goes around the opposite way, down Roscoe.

I hope the New Yorkers who were lucky enough to get tickets enjoy the Doug's experience tonight!

dropkickqueen at 4:58PM on 10/07/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

So due to all sorts of scheduling conflicts, I have an extra ticket to the 8:30 seating for the Hot Doug Experience at Astor Place tonight. I'm going to the 6:30 seating, so I can meet you around 8:00. I'm just looking for face value, which was $65. In addition, it looks like my friend can't make it, so if someone wants to join me for the 6:30 seating, you're welcome to split the ticket with me. email me at doug.z.arsg@spamgourmet.com. It's a disposable email address.

anoopr at 1:37PM on 10/07/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

I've had a theory for a while about Doug's service. As mentioned in the article he is super friendly and always chats with you during your order. With the huge line behind me, sometimes I'm a little self consciuos about taking too long once I've reached the front of the line (years of going to Pat's in Philly will do that to you).

But here's my theory...Doug has figured out the exact pace of service that makes sure that tables on the floor are opening up at the same time as orders are placed and parties go to sit down. It's uncanny. I've never had to wait for a table to open up--even though the line outside always has more guests than can be seated at once. I think he intentionally chats up speed-orderers like me, and moves along slow pokes using his internal, sausage-powered clock. Anyone buying into this?

WineToMatch.com at 12:43PM on 10/07/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

Thanks, Teachertalk. You're absolutely right. I've made the correction.

Ed Levine at 11:05AM on 10/07/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

Ed---I love this piece, and the last line is great--but it was Robert Frost, not Mark Twain. :)

Teachertalk at 10:55AM on 10/07/09

From Serious Eats

Hot Doug's in Chicago: Good Hot Dogs and Good Neighbors in Line

I seen this place on Food Network and will be adding it to my list of Chicago eateries. My mouth is watering as we speak! DUCK FAT FRIES,.....mmmmmmm

Lvn4life at 10:52AM on 10/07/09

From Talk

Beer: A medical miracle tonic?

@janaatwg Also, be sure to try NOLA Brown and NOLA Blonde ales if you are in the city. Only on tap, but both are delicious.

pearl at 6:33PM on 09/25/09

From Talk

Beer: A medical miracle tonic?

@pearl I love, love Abita Amber on draft. Course, I love everything about NO and all the areas around.

janaatwg at 5:17PM on 09/25/09

From Talk

Beer: A medical miracle tonic?

Love the hair tonic, do it myself that's if I don't drink it by the time it's time to rinse with it. I like beer to include beer with almost everything, cooking, pairings, health purposes and of course drinking.

pjracz10 at 11:56AM on 09/25/09

From Talk

Beer: A medical miracle tonic?

@janaatwg Abita is our gem! Glad to hear you will be visiting.

pearl at 11:16PM on 09/24/09

From Talk

Beer: A medical miracle tonic?

I'm not a Doctor, but I would guess that beer is extremely good for helping build a strong liver... My Doctor says
I could drive an iron spike through a railroad tie with mine!

Pavlov at 9:19PM on 09/24/09

From Talk

Beer: A medical miracle tonic?

I'm going to New Orleans in a few weeks and I think that I'm going to be sick at the Abita Springs Brewery:-)

@orlando I had a dexsa scan recently and at 55 the dr. said my bones were 'incredibly dense'...maybe she meant my head though...

janaatwg at 6:36PM on 09/24/09

From Talk

Beer: A medical miracle tonic?

"Drinking Beer Can Help Women Ward Off Osteoporosis
Aug 12, 2009 ... The study found that women who drink beer regularly have strong bones that means they are less likely to suffer from osteoporosis."
www.womenhealthzone.com
Yay! an excuse for me to drink beer!

orlandodrknmnky at 6:30PM on 09/24/09

From Talk