Recent Comments

From Slice

LaRosa's: A Tradition Cincinnatians Should Not Be Proud Of

I sat behind someone eating LaRosa's at the zoo, and all I could smell was the odor of feet. Dewey's was really disappointing to me, but maybe people who grew up on LaRosa's would find it amazing.

Adriatico's however is some of the best pizza I've had. I can't compare it with the true New York pizzas some of you will know, but highly recommend it to anyone needing pizza in Cincinnati.

From Serious Eats

Cook the Book: 'Real Cajun'

Saturday night was homemade pizza night.

From Recipes

Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile

I can't find the peppers on Kalustyan's site. When I click dried whole chilis it says, "Sorry, there are presently no items in this Department."!?!?

I also could not find the text naga jolokia on their main page. Any suggestions?

See more comments by gschaefer »

Recent Posts

gschaefer hasn't written a post yet.

Recent Favorites

gschaefer hasn't favorited a post yet.

Recent Polls

gschaefer hasn't answered any polls yet.

Recent Quizzes

gschaefer hasn't taken any quizzes yet.

Recent Comments

From Slice

LaRosa's: A Tradition Cincinnatians Should Not Be Proud Of

I sat behind someone eating LaRosa's at the zoo, and all I could smell was the odor of feet. Dewey's was really disappointing to me, but maybe people who grew up on LaRosa's would find it amazing.

Adriatico's however is some of the best pizza I've had. I can't compare it with the true New York pizzas some of you will know, but highly recommend it to anyone needing pizza in Cincinnati.

From Serious Eats

Cook the Book: 'Real Cajun'

Saturday night was homemade pizza night.

From Recipes

Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile

I can't find the peppers on Kalustyan's site. When I click dried whole chilis it says, "Sorry, there are presently no items in this Department."!?!?

I also could not find the text naga jolokia on their main page. Any suggestions?

From Serious Eats

Cooking with Kids: Scrambled Egg Smackdown with Tyler Florence

"Cook eggs at a low temperature, because the temperature reacts with the protein in eggs and makes them very rubbery."

Temperature is never a reactant. Some reactions release heat, and some require heat, but heat cannot be a reactant.

Temperature's role in cooking eggs is that it causes proteins in the egg to denature (unravel). Perhaps the author believes that when this process is done too quickly, the eggs get nasty.

Sorry for being a nitpicker. The quote just bugged me.

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

I like my own BBQ best, but there's a street vendor off Colerain in Cincinnati who does a pretty great job.

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

I'm particular to my own bbq, the last few commercial places have been a big disappointment. I'll have to go with Famous Dave's.

From A Hamburger Today

At Veselka, Forgo the Borscht and Get the Burger

Am I the only one who thinks that burger is seriously undercooked? Is it just this picture, or did they ask for it rare?

See more comments by gschaefer »

Recent Posts

gschaefer hasn't written a post yet.

Recent Favorites

gschaefer hasn't favorited a post yet.

Polls

gschaefer hasn't answered any polls yet.

Quizzes

About gschaefer

Website:

Location:

About:

Favorite foods:

Last bite on earth: