Profile

cjpenfield

uh, I like food. And cooking food. And eating food.

  • Location: Columbus, OH
  • Favorite foods: pizza, burgers, ribs, steaks, cheese, beer, seasonal veggies, onions, garlic, bread, hash browns, eggs, BACON, chili, soup, stews, chowders, fish and chips, salad, homemade italian food, etc
  • Last bite on earth: a perfectly cooked steak (by which I mean I cooked it) seasoned with olive oil, kosher salt, and fresh cracked black pepper. Hash browns on the side. And lots of good beer (current fave is Rogue Juniper Ale)

Dinner

French onion soup, homemade croutons, provolone melted all over the top ( I know it should ideally be gruyere but I likes what I likes). My 3 year old had a grilled cheese sandwich -american.

@KatherineAnn: It stays warm during the day down here in Columbus but it's much cooler tonight. Stew sounds awesome!

Breakfast

leftover ribs from last night... I have no shame.

what's your new thing?

I've been working on a thin crust pizza dough (St Louis style?). I almost have it. Almost. Before that it was ribs with Dr. Pepper sauce (lifted the recipe from SE and modified it). Before that it was Bolognese sauce. I think Kenji's Carnitas are next.

What to do with a BUSHEL of corn-on-the-cob???

soak it in water for a few hours, call friends, roast corn, eat corn

Chick-fil-A's Spicy Chicken Sandwich

I prefer to never mix food and politics/religion. Good Christian food, Muslim food, Jewish food, Buddhist food,or aetheist food is still good food. My apologies to any and all religions I left out. If your food is good I'll eat that too.
But I have sometimes found myself wishing they were open on Sundays.

Celebrating National Cheesecake Day with a Cheeseburger at Cheesecake Factory

@dembelly: I had the navajo sandwich the last time I went to CF, and I agree with you. But I don't think I have ever tried one of their burgers so maybe next time. Course the last time I went to a CF was in 2006 so... it may be a while.

Chili! What is your favorite recipe?

@ChrissysKitchen: I have used ground turkey in another chili recipe and found that it can stand in for ground beef very well. I also put cocoa powder in this recipe and it gives it a nice complex flavor. I always use black beans when I make turkey chili ; )
And a definite YES on the ground pork. I believe pork can make almost anything better, but a true Texas Red fanatic will tell you beef only (and probably point out that ground beef is also a yankee mistake).

Boiled Water Recipe

Has anyone else tried adding dried pasta to this recipe? A W E S O M E!!

Chili! What is your favorite recipe?

'Texas Red' Chili -this is not authentic, (I am a yankee from OH) it's a modification of a recipe I found on the internet somewhere, this is much better after a night in the fridge
2 pounds ground beef
3.5 Cups water
2.5 cups Pabst Blue Ribbon or Shiner Bock (PBR is cheaper)
2 tablespoons vegetable oil
4 cloves garlic, peeled and chopped
2 tsp salt
6 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp vinegar (I use cider vinegar)
Black pepper to taste (about 1 tsp)
Cayenne pepper to taste (start with 1 tsp and adjust according to your preference)
3 Tbsp Masa Harina
Place ground beef into a large pot set over medium and gently cook until no longer red (do not sear or brown it)
Add water and beer
Stir in garlic, salt, chili powder, cumin, vinegar, black and red pepper. Bring to a boil, reduce heat to simmer, and simmer 2 hours.
Mix Masa Harina in about 1/2 cup water, then stir into chili until smooth

Boiled Water Recipe

I boiled water using this recipe and it came out wonderfully!

New Cast Iron Grill Pan

it shouldn't crack unless you place it under cold water while it is very hot

National Lasagna Day

@Duncan: I also use a variation of Marcella Hazan's recipe. The Bolognese sauce freezes wonderfully so I always make a big batch. Bechamel in lasagne = epic win

Meet & Eat: Tyler Florence

his French onion soup recipe is pretty all right

Hilariously Wrong Food on Television

I got the sarcasm, I was agreeing with you in my own strange way. LOL at the tanker truck of alfredo sauce. I guess that would be like Patton Oswalt's gravy pipe

That's Not Pizza!

uh, anything from Cici's pizza buffet? That is NOT pizza.

Hilariously Wrong Food on Television

@northernbbqer: gah! That drives me crazy. It's bad enough that 'meaty marinara' masquerades as Bolognese in a lot of bad, corporate Italian crapshacks but when people assume there's baloney (sic) somehow incorporated into the sauce it makes it even worse. The woman that sits on the other side of my cube wall still thinks that the Bolognese sauce at the Macaroni's Grill she just "loves soooooo much" has lunchmeat incorporated into it and will not order it no matter how many times I have explained what Bolognese sauce really is. She just orders the nasty chicken alfredo goop they sell and brings it back into the office for everyone to smell all afternoon.

Hilariously Wrong Food on Television

meaty marinara FTW! I die a little inside every time rachael ray says the words 'stoup' or 'sammies'. "We call it everyday vinegar!!! HAHA!!". ugh

Cook the Book: 'Mary Mac's Tea Room'

Williamson Bros BBQ in Marietta, GA. When I asked for tea, not sweet tea I swear the whole place got quiet. And the waitress asked "Y'all ain't from around here?" but the food was excellent

What's for Dinner Tonight?

dijon chicken and some basic herb and butter risotto, and uh, frozen veggies.

How to christen my new KitchenAid stand mixer?

Grilling spatchcocked chicken?

@sparrowgrass: That sounds like a winner to me!
Thanks everyone, I think I'm buying 2 chickens. The beer can method sounds pretty incredible

I'd rather be called a X, Y or Z than a "foodie"

@lawofmurphy: haha! perfect! food whore gets my vote!

Wok Skills 101: Stir-Frying Basics

As my father-in-law told me: "most people in America when they make stir-frys they add to many vegetables, real Chinese stir-fry is a peasant dish. They can't afford to buy 8 or 9 different things so they just use 2 or 3 veggies. That's how you make Chinese stir-fry". And he used to own an excellent and very successful Chinese restaurant in the Cincinnati area. So I listen to the guy. Glad to see you agree with him, Kenji! On a side note -he's coming to stay with us this weekend and is going to share some more of his Chinese food secrets with me. Hello, Char Siu.

Wok Skills 101: How to Deep Fry at Home

I see pomme frites in my future...

Butter vs. Margarine leads to serious fight

Butter. Wins.
Margarine is what you put on toast if there is no butter to be had.
Fact.

Grilling spatchcocked chicken?

Thinking about tossing a chicken into some brine tonight and grilling it tomorrow night. I want to spatchcock it and grill the whole thing. I'm wondering about what temperature to have the grill and how long to cook it? Anyone have any experience they would like to share? I don't want to burn it up but I'm hoping to get the right amount of crispiness to the skin. Medium heat finished with high heat? or high heat first? Brick'd chicken maybe? sorry to ramble, any suggestions are welcome

Domino's "pizza"

They bought domino's for us yesterday at work. Normally I wouldn't eat domino's since I won't buy domino's but I also never turn down free pizza. I may need to rethink my willingness to always eat free pizza. The crust was damp with whatever seasoning they brush all over it, dense and saturated. The sauce tasted like pure tomato paste with some salt and garlic powder added to it. The cheese was plastic-like and not the least bit gooey or stringy (might have more to do with the length of time between when it came out of the oven and when it hit my plate). And the pepperoni tasted like pepperoni from a frozen pizza. Boo. For as much as they are ballyhooing their 'new and improved' pizza I think they need to go back to the drawing board with this one. Mass-produced pizza that is edible is possible, there are a few chains that can mange it, but honestly I know that I am always willing to trade consistency for flavor.

Burger King ribs?

I heard about these a couple of days ago and decided I had to try them. So I gathered up a few co-workers yesterday and went to BK. They come in a 6 piece value meal for about $6 or an 8 piece meal for about $8. You can also get a 3 piece add-on to your whopper value meal. Which is what I did because I'm not willing to drop $6 on BK food unless it's a triple whopper with cheese but I digress... My first bite made me think of cheap beef jerky. Tough, salty, chemically smoked to meat ambiguity. Subsequent bites (there are about 1.5 bites to each rib) came on a little less strong but I'm not sure if this was due to being desensitized to the flavor or actual product improvement. They were all right for BK fare. I would probably order them again if I find myself at BK and craving ribs, as they appear to be actual rib segments (bone and all) but I wouldn't go out specifically for them. They beat applebees riblets (which is not saying much). I give them about 5 out of 10. They're food.
Anyone else brave enough to try these?

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