Serious Eats: dozertx's Profile

If you've ever worked at a chain restaurant/ fast food place...

A little over 10 years ago, I was working for Champps Americana as an expo and occasionally they gave me a kitchen shift. I used to work the sandwich station and I would make all sorts of things not on the menu. My favorite was a philly style cheesesteak with Franks Red Hot sauce, jalapenos and tomatoes. I also used to make burgers and put a creamy tomato dressing on it that they used for one peticular salad.

dozertx at 12:22PM on 05/25/11

From Drinks

Drinking the Bottom Shelf: 40s of Malt Liquor

I remember drinking Champale during my freshman year in college. Is that stuff even around anymore?

dozertx at 12:35AM on 02/12/11

From Drinks

3 Delicious Ways To Spike Your Hot Chocolate

Jack Daniels Single Barrel or Gentleman Jack is a nice twist.

dozertx at 8:28PM on 12/25/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

The most recent and unusual for me, a peanut butter and bacon cheeseburger..... it was damn good!

dozertx at 8:16PM on 12/25/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Poppy Seed Bagels, Lox, Cream Cheese, a little onion, and sometimes some herring in cream sauce.

dozertx at 8:06PM on 12/25/10

From Talk

SE Alphabet

N- Nectarine

O- Olive Tapanade

P- Peanut Oil

dozertx at 8:55PM on 11/26/10

From Serious Eats

Win a Free Organic D'Artagnan Turkey

i think i have to try the pecan and salt caramel cheesecake. you can never go wrong with cheesecake. juniors, anyone???

dozertx at 8:22PM on 11/12/10

From Talk

On top of ol' bagel....

Philly Whipped. or sometimes veggie cream cheese with tomato or Philly makes a good salmon cream cheese.

dozertx at 3:47PM on 10/30/10

From Talk

Please, tell us where you're from...

38 year old male. Born in Brooklyn, NY and raised in New Jersey now live in Texas for almost 10 years. My stomach is Italian but I also love Tex-Mex, Thai, Jamacian, Mexican, Japanese, BBQ, Vietnamese, chocolate and trying something at lease once.

dozertx at 3:46PM on 10/29/10

From Talk

What do you think of culinary tattoos?

I am a graphic designer and artist and I have tattoos and have designed several for friends and I think most are beautiful. If a person has a legitimate and personal reason for having a certain tattoo then they can put whatever they want to on their body. If that person is putting a tattoo on their body just for the sake of having a tattoo, then I can't respect that. Getting a tat, just to be trendy, is not a reason to have one. If a chef wants one to be recognized as a chef, then all the power to him or her.

dozertx at 3:20PM on 10/16/10

From Talk

Espelette peppers?

Very cool, thanks for the info!

dozertx at 3:02PM on 10/16/10

From Serious Eats

Zapp's Voodoo Chips Are Awesome

They carry them in Texas too. Zapps has another limited one that is a Tabasco Tomato chip which is also really good. The Voodoo chips are really good.

dozertx at 6:59PM on 10/12/10

From Talk

Best Seltzer Maker?

In New York/ NJ area look for Bariloche Seltzer.

dozertx at 12:39PM on 08/23/10

From Slice

Poll: Do Garlic and Mozzarella Belong Together on a Pizza?

I grew up on fresh garlic pizzas in New Jersey and when I moved to Texas, I made sure to find a few places that would do that for me. My wife, who is a Texan, has even grown to love garlic pies.

dozertx at 2:31PM on 08/02/10

From Talk

How/When/Why did you join Serious Eats?

I started following a couple years ago. I actually found it through a sports blog website! Profootballtalk.com is a site I visit every day, and a couple years ago it was listed by Time magazine as one of the top twenty sites you need to visit. Well I went to the Time website, read the article and Serious Eats was also one of those sites. I went on and I've been addicted ever since.

dozertx at 1:40PM on 07/10/10

From Talk

Silly Putty Chemical Found in McNuggets!

Well, someone has to make sure our children are getting their daily dose of chemicals? So why not a big red headed clown?

dozertx at 6:20PM on 06/28/10

From Talk

July 4th weekend, what are you making?

Rootbeer cookies? What's the deal there?

dozertx at 10:58AM on 06/28/10

From Serious Eats

Cook the Book: 'Recipes from an Italian Summer'

Penne in Garlic and Olive Oil with grape tomatoes, mozzerella and fresh basil.

dozertx at 1:49PM on 05/31/10

From Serious Eats

Congratulations and Thanks, Serious Eaters

Congrats!!!

dozertx at 2:46PM on 05/03/10

From Serious Eats

Have You Mastered the Art of Eating Sunflower Seeds?

Salted, with the shell is the only way to go.

dozertx at 9:55PM on 04/28/10

From Talk

Who loves Egg Creams???

I never said it wasn't shameless. : ) I just thought the folks in this forum would appreciate a bottle like this. So I hope you do go and find it.

To Gutreactions: My father would agree.

To salpico: My father is currently working with U-Bet to create a promotion.

dozertx at 12:25PM on 03/22/10

From Talk

where do you work?

I am a graphic designer for television news, so most likely many of you have seen some of my graphics on your local news channel.

As for a sig dish? I do a pretty good pistachio cake that I modified from an aunt's recipe.

dozertx at 12:07PM on 03/15/10

From Talk

What do you eat for comfort?

Grilled cheese, PB&J or some chocolate milk.

dozertx at 11:52AM on 03/15/10

From Talk

Because of Serious Eats I _______

Because of Serious Eats, I went to several different gourmet type grocery stores and finally found Bacon Salt.

dozertx at 11:50AM on 03/15/10

From Slice

Do You Know These Regional Pizza Styles?

Hoboken, NJ is also known for their jumbo slices of pizza which have a very thin crust.

dozertx at 12:18PM on 03/08/10

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dozertx’s Profile

Recent Comments

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Recent Polls

dozertx answered "Yes. Bring it on" to Do Garlic and Mozzarella Belong Together on a Pizza?

dozertx answered "No. Grease, for lack of a better word, is good" to Do you blot the grease from your pizza?

dozertx answered "Crushed red pepper flakes" to What seasonings do you shake on your slices?

dozertx answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

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Polls

dozertx answered "Yes. Bring it on" to Do Garlic and Mozzarella Belong Together on a Pizza?

dozertx answered "No. Grease, for lack of a better word, is good" to Do you blot the grease from your pizza?

dozertx answered "Crushed red pepper flakes" to What seasonings do you shake on your slices?

dozertx answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

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