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A Pint With: Sean Wilson, Founder of the Fullsteam Brewery in North Carolina
I've been fortunate to sample several of their beers...all great...
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
AHT is killing it lately, between this and the 'guide to burger types' post...
Do you twitter?
I'll vouch for Kuban's Twitter...highly entertaining, and I don't even know the guy...
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Recent Comments | Response to Comments
A Guide to Gravy
Who only eats gravy once a year? And let's not forget sawmill gravy.
A Pint With: Sean Wilson, Founder of the Fullsteam Brewery in North Carolina
I've been fortunate to sample several of their beers...all great...
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
AHT is killing it lately, between this and the 'guide to burger types' post...
Do you twitter?
I'll vouch for Kuban's Twitter...highly entertaining, and I don't even know the guy...
Atlanta's Enrico Liberata Moves from Fritti to Antico Pizza Napoletana
Went yesterday...I'll vouch for it. The pies are bigger than your usual Naples job as well...
Best Burger in the World at The Little Owl?
Minetta Tavern might be it...or possibly a Steak 'n Shake double.
How to Cope with CSA Stress
Indeed...ours just gives you a big box at their farmers' market stand and just says, 'have at it.' 25 bucks.
What's Your Go-To Neighborhood Diner?
Joe Jr. on 6th Ave!
Ed Levine's Serious Diet, Week 67: How Could Anyone Finish That?
Give the leftovers to Kuban?
Ed Levine's Serious Diet, Week 67: How Could Anyone Finish That?
Give the leftovers to Kuban?
Win Tickets to the Hot Dog Hootenanny
Ben's Chili Bowl half-smoke
Dear Slice: Forget the Jonas Bros.; Here's Horse the Band
I thought those 'table things' were just to hold the pizza together?
Favorite Food from the '90s?
Krystal chicken sandwiches masquerading as KFC Chicken Littles.
Josh Ozersky on 'Nightline': 'Fancy Burgers Are Cheaper Than Pizza'
The Port Authority has fried chicken?
Dear Serious Eats: 'Enough with the Damn Year-End Reviews!'
I do approve of all the swearing, though.
Pizza Box Museum: Domino's, December 12, 2008
Might I submit this for consideration for the Pizza Box Museum:
http://greenolivemedia.blogspot.com/2008/06/fine-art-spotted-on-fellinis-pizza.html
Wall Street Journal (Sorta) Does the Math: Delivery vs. Frozen Pizza
Did you know you can roll up those Totinos and eat them like a burrito?
Ed Levine on West Branch's Burger
It looks like a tuna burger
Meat Lite: Oven Roasted Potato Wedges with Bacon Grease
Try spreading some of the bacon grease from your fridge on warm bread instead of butter.
The Omnivore's 100
Hey Adam, they have several poutines at Inn at LW12 - I've heard people complain about their version, but it was good enough for me - when am I ever going to be in Canada anyway?
Meat Lite: Oven Roasted Potato Wedges with Bacon Grease
Bacon fat in the title of a recipe??? That's a great way to grab my attention. I have a slab of bacon that I cured and smoked. Can't wait to render some of it and make some potatoes!!!
A Pint With: Sean Wilson, Founder of the Fullsteam Brewery in North Carolina
Thanks for covering a small fledgling company like Fullsteam. I look forward to more such articles.
A Pint With: Sean Wilson, Founder of the Fullsteam Brewery in North Carolina
fullsteam is the most exciting brewery to watch open up. Their ideas and ideals fit so well with current food trends and fill a gap in beer. They're great, approachable guys too. Can't wait for opening day.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
okay i did actually try this and it was even more of a hassle than i expected dealing with the ox tail. maybe i'm just a terrible butcher but this blend definitely wasn't worth the time. oh well.
SE'er Food Blogs
www.economybites.tv its a blog and a cooking show! You'll LOVE it!
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
@HerbyN Beef shank might be an interesting cut to try. In my experience, it's less fatty than oxtail, so you'd probably need to add another fat in there somehow. They'd certainly be easier to butcher. I should have thought to try them, but the butcher didn't have any when I went shopping. But, the quest for the perfect burger is a never ending one, so I see another grinding party coming up!
@CharlesAssam That's a big question, and I think it really depends on what you're going for. If it's an all-American, thin, griddled burger, gooey melted American cheese is a must - it adds texture and fat to the mix. If you're going for a thick, grilled, fancy-pants burger, then the sky is the limit. The proper blending of meat is something that I think helps all types of burgers, thin and thick, grilled or griddled. The right cheese, on the other hand, is defined more by the exact situation at hand.
SE'er Food Blogs
Why not - my blog is Tamarind and Thyme: http://tamarindandthyme.wordpress.com and I'm based in London.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Great Article. One Question, what role does cheese play and What is the best cheese to use on the best burgers? any ideas would be welcome.
SE'er Food Blogs
It is great to see and meet some new cooking faces.
My wife and my blog is Cocina Savant at http://cocinasavant.blogspot.com/.
SE'er Food Blogs
What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com
SE'er Food Blogs
I've been writing Croque-Camille: Food adventures in Paris for a little over a year and a half, and I just started a mini-blog called Seasonal Market Menus, which is all about cooking from my CSA share.
http://croquecamille.wordpress.com
http://seasonalmarketmenus.wordpress.com
SE'er Food Blogs
I write about the DC-Metro area's restaurants and also my almost-daily bentos and recipes @ discojing.com
SE'er Food Blogs
there are a lot of great blogs here - i subscribe to a few already. i am not surprised they are SE readers.
i started both of my blogs last april. they are about pickling & jamming and also local, seasonal, and organic eating.
http://www.tigressinapickle.blogspot.com
http://www.tigressinajam.blogspot.com
have a look!
Do you twitter?
I just started Twittering (tweeting?) and find it a little redundant since I'm using the same material from my blog and Facebook. But it does reinforce the topics I blog about and reach a different audience. I find more organizations and businesses tweeting now.
SE'er Food Blogs
Here I chronicle the rolicking ride that is my relationship with food! (And family, with some book reviews thrown in)
http://thesugarfiend.blogspot.com/
Look, all of us want more blog traffic, and there is no way we can read all of our collective blogs, but we should really make an effort to check out at least other 5 SE's blogs if we post our own in this thread --after all, not fair to 'shill' if you don't help others out!
SE'er Food Blogs
Updated daily, emphasis on eating in Southeast Asia, but also extending into enjoying the finer things in life. Accidental Epicurean - http://accidentalepicurean.com
Paul
SE'er Food Blogs
My almost-annually updated blog is http://overservedinmilwaukee.blogspot.com/
SE'er Food Blogs
I post my neurotic food adventures at www.postmodernfeeding.blogspot.com
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
what might be the pros and cons of substituting center cut beef shank meat for the oxtail meat? i think the shanks might be easier to handle and separate from the bone and the composition and characteristics of that cut should be relatively similar to the oxtail... thoughts?
SE'er Food Blogs
My blog is unvegan.com and I write about eating without vegetables. It's pretty funny, so check it out!
SE'er Food Blogs
Hi, my blog is at http://soupbelly.com and I blog whatever I feel like cooking that day. I have a background in photography so my site focuses on that as well. Please check it out!
SE'er Food Blogs
My food blog is at http://www.simplecomfortfood.com and I tend to focus on easy, family style comfort food with somewhat of an ethnic focus.
SE'er Food Blogs
So wonderful to have so many fellow writers! I actually have two blogs to share. One is my personal blog: www.thedilettantista.wordpress.com which covers, well, EVERYTHING, cooking, restaurants, movies, etc. I started it this summer when I was living in New York City for an internship, so it is especially heavy on NYC eating.
I am also a contributing writer to Carpe Durham, a food blog that focuses on eating in Durham, North Carolina. The blog was started a few years ago by Duke law students, and I am a newer writer. The blog is a great source if you live in the Triangle area!
SE'er Food Blogs
@Madelyn -- KarmaFreeCooking is one of my favorite blogs! I love it. Thank you so much for all the hard work you put into it.
While I'm at it, I'd like to take this opportunity to thank each and every one of you food bloggers. The time, effort, and enthusiasm you all put into your blogs delights, entertains, and educates the rest of us.
Thank you all!
Recent Posts
Whole Hog Sandwich at Big Apple BBQ Fest
Posted by greenolivemedia, June 19, 2009 at 5:55 PM
Grass-Fed Green Chile Mini Burger
Posted by greenolivemedia, May 1, 2009 at 5:55 PM
Taco Truck Al Pastor Tacos
Posted by greenolivemedia, November 15, 2008 at 2:00 PM
Pork ribs and Beef Brisket
Posted by greenolivemedia, November 14, 2008 at 5:00 PM
Cheeseburger at Zarzour's Cafe
Posted by greenolivemedia, September 8, 2008 at 10:45 AM
BLTs With Three Artisan Bacons
Posted by greenolivemedia, August 20, 2008 at 1:45 PM
Cheeseburger at Brown's Diner
Posted by greenolivemedia, August 11, 2008 at 12:45 PM
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About greenolivemedia
Website: http://www.greenolivemedia.com
Location: Atlanta, GA
About:
Favorite foods: Hot dogs and hot chicken
Last bite on earth: See above

Who only eats gravy once a year? And let's not forget sawmill gravy.