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The Ten Most Recent Comments By deeoh1

From Recipes

The Perfect Grilled Cheese Sandwich

@BreweRepublic:

Are you talking about mayo inside or outside? I always make it with mayo smeared on the outside instead of butter. It gives the sandwich WAY more flavor.

deeoh1 at 9:49AM on 05/16/08

From Talk

Charcoal Grill or Gas Grill

I have both - gas for everyday convenience and lump charcoal for weekends/cookouts. I grill 3 - 4 times per week and it's sometimes tough to take the time for charcoal, especially when I'm cooking something that takes less than 15 minutes to cook.

deeoh1 at 8:38AM on 05/02/08

From Slice

From Row to Dough: Pizza Farm Grows Almost All Pie Ingredients On Site

Amberistheawesomest:

Remember where you're posting. In the mind of most commenters here on Slice this pizza's biggest sin is it's not made in New York. They'll never accept a pie from anywhere else can be good!

deeoh1 at 7:57AM on 05/01/08

From Talk

Help for my bbq brisket!

Oops! Sorry for not closing that bold tag...

And I forgot to get back to the actual question at hand. The stock may work or maybe a vinegar or citrus-based mop? The acidity of the mop may break it down a bit.

deeoh1 at 9:41AM on 04/29/08

From Talk

Help for my bbq brisket!

@mepolo/b> - Oh, I see. Hmmm... that's a little more puzzling then. Other than the one temp spike were you able to keep the temp fairly consistent? I assume so since it was a gas grill, but I've seen toughness when the temp was all over the map. Personally, I think 250 is a little hot but I don't think that would cause your problem.

Pardon me for asking a very basic question since I have no knowledge of your 'cue experience... How did you slice it - was it across the grain? If you didn't that could explain it.

Otherwise, I'd maybe chalk it up to the quality of the beef.

deeoh1 at 9:38AM on 04/29/08

From Talk

Do you garden?

Certainly one benefit of living out here in flyover land (Indianapolis) is we have plenty of room for our garden. We moved to a new place last year with a little over 2 acres of ground and currently have approximately 1/2 acre(!) of garden space. Planted so far or will plant: tomatoes, 6 types of peppers, onions, cucumbers, 3 types of greens, sweet corn, broccoli, 6 different herbs, rhubarb and strawberries. We also have apple and pear trees as well as blackberry, raspberry and blueberry bushes.

My father grew up on a farm so the wife and I are learning a lot from him. It's a lot of work but our extended family and friends will eat well this year!

deeoh1 at 8:48AM on 04/29/08

From Talk

Help for my bbq brisket!

I don't think anything will help it, other than maybe chopping it up and mixing it with sauce to mask the dryness/toughness. The problem is you got it too hot and rendered out the fat, leaving you with a dried-out hunk of beef.

deeoh1 at 8:24AM on 04/29/08

From Required Eating

Grilled Cheese Throwdown

@eliah beat me to it... I started using mayo on the outside of the bread instead of butter a couple of years ago and I love it.

deeoh1 at 8:29AM on 04/16/08

From Talk

Guy Fieri for Fridays

This is an interesting question. I generally don't put any stock in celebrity endorsements, especially paid endorsements for some chain restaurant or mass-market product. I've made exceptions, though.

My wife and I built a new home last year. We put a ton of effort into designing the kitchen (duh!) and were looking at the usual suspects for ovens/ranges (Viking, DCS, Wolf, etc.). I saw an ad for Turbo Chef ovens with Charlie Trotter talking it up. THAT got my attention. We checked it out and ended up going that route and we don't regret it for a minute.

deeoh1 at 8:41AM on 04/08/08

From Talk

What one famous chef would you choose to emulate?

Wow... tough one. As dbcurrie said above Mario Batali seems to know so much about his food and I'd like to have that kind of knowledge. I love Alton Brown's approach. But if I had to pick solely based on the food I'd probably say Tom Douglas.

deeoh1 at 8:33AM on 04/08/08

Responses to Comments by deeoh1

From Talk

Cookware Advice

Cast iron are too heavy for the common home user. It takes longer to heat, it's difficult to maneuver, their is a danger of rust etc. I can recommend the German brand Woll Cookware. Since I bought one in Germany 2 years ago, I was very happy with my titanium coated frying pan that performs with first rate cooking results, and it's also PFOA free. I can say that this is one of the best frying pans available. Heavy duty titanium based coating, practically can be used without oil, easy handling and cleaning. I couldn't find them in the US, maybe someone knows were they can be found? more information can be found at http://www.woll-cookware.com/mediathek/defaultScripts/PHP/index.php?lang=4&sn=noNav&sel=1&c=/export/English/doc/90.html or http://www.woll-cookware.co.il

miro1 at 8:35AM on 05/14/08

From Slice

Coal-Oven Pizzerias Nationwide

There appears to be several coal oven pizza locations which aren't listed:

Prato's Pizzeria, Montreal, Quebec http://www.montrealmirror.com/ARCHIVES/2003/120403/resto.html
http://www.montrealfood.com/restos/prato.html

Coal Fired Pizza Co., Greenville, South Carolina
http://local.yahoo.com/details?id=29295385
http://news.greenvilleonline.com/blogs/messer/2008/01/coal_fired_pizza.html

Fire Rick Coal Fired Pizza, West Palm Beach, Florida
http://www.zagat.com/Verticals/PropertyDetails.aspx?VID=8&R=117197
http://www.palmbeachpost.com/dining/restaurants/111882/DetailedList.jspd?activity=111882

Paulie's Coal Fired Pizza, Bluffton, South Carolina
http://pauliescoalfiredpizza.com

The Phat Pug Coal Fired Pizzeria, Perry Hall, Maryland
http://www.chowhound.com/topics/432806

Red Rock Coal Fired Pizza, Islamorada, Florida
http://www.insiderpages.com/b/11101065094

Anthony's Coal Fired Pizza, Las Vegas, Nevada
http://www.vegas.com/searchagent/restaurant/ViewRestaurant.do?restaurantId=5144

zzj882 at 3:16AM on 05/13/08

From Slice

Coal-Oven Pizzerias Nationwide

Thanks, Natalie2040. I see that Anthony's has ten locations in Florida. I didn't know that. I'll add them in the next couple days. That's gonna take a while!

Adam Kuban at 5:43PM on 05/10/08

From Slice

Coal-Oven Pizzerias Nationwide

I'd like to add one in Florida...Anthony's Coal Fired Pizza. They are a local chain that's the top choice for coal oven pizza in so fla. The toppings are fresh and I love the "burnt" crust! www.anthonyscoalfiredpizza.com

natalie2040 at 3:03PM on 05/09/08

From Talk

Is there a Rice Cooker without an Aluminum Insert?

Greetings. Check this one out. Has a stainless steel only insert for the rice. Looks like a winner for those who don't want alum. or non-stick.

http://www.pleasanthillgrain.com/rice_cookers.aspx#miraclerice

also at

http://www.simply-natural.biz/Miracle-Stainless-Rice-Cooker.php

Not trying to promote any one company, just some links I found while searching. Plan on getting one of these for sure now that I finally found one.

freddyman296 at 10:34PM on 05/07/08

From Talk

Is there a Rice Cooker without an Aluminum Insert?

How has that titanium-coated rice cooker worked out? I am also looking for a non-aluminum rice cooker, and was actually looking at the same Sanyo cooker (though I want the 10-cup one). Please let me know if you've been happy with it.

kdboyle at 2:15PM on 05/06/08

From Talk

Charcoal Grill or Gas Grill

I've used both.

When we got married, my best friend gave us a Weber kettle grill and it was easily the best gift we got. After 6 years and a lot of use, I bought a gas grill. Last year I supplemented it with a Weber bullet and it's been the best of both worlds.

yellowdog442 at 11:03AM on 05/03/08

From Slice

From Row to Dough: Pizza Farm Grows Almost All Pie Ingredients On Site

To add to my earlier post, when I say it "doesn't look good" I mean that there is too much cheese for this pizza to be balanced from a taste standpoint. I don't care if the pizza is perfectly formed. Case in point: my favorite pizza is Pepe's in New Haven, CT, which makes assemetrical and oblonged shaped pizzas. But the above picture leads me to believe that the pizza is unbalanced and would thus not be a great pizza.

JBarry713 at 8:00PM on 05/02/08

From Talk

Charcoal Grill or Gas Grill

Big Green Egg with hardwood charcoal for grilling, smoking, indirect heat barbecuing, or high heat roasting. Can't be beat!

ruthy at 3:54PM on 05/02/08

From Talk

Charcoal Grill or Gas Grill

I have a Weber gas grill and I bought a Weber electric rotisserie. I'm guessing the Weber charcoal grill would work with it too? My best childhood food memory is the smell of the chickens as they turned over the charcoal and were basted with butter. I will definitely look for the hardwood lump charcoal. I still have a little hibachi from eons ago and that works great for a couple of hamburgers, but I haven't used it in ages. Time to dust it off and get cookin'!!! Gas is convenient, but just doesn't cut it, flavor wise.

Thanks to all for responding.

PerkyMac at 2:33PM on 05/02/08