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From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

All this needs is some duck fat french fries and a root beer float. Now I'm hungry.

ha3rvey at 4:54PM on 05/16/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I'm torn on cornbread.

I'm from Louisiana, so my mom's cornbread isn't sweet at all. In fact, she makes three different kinds: hot water cornbread, "regular" cornbread, and the completely different cornbread she makes for dressing.

My wife is from Texas, and her cornbread is sweet. It's not like cake or anything, but it's quite sweet compared to my mom's. The only problem is, her recipe has too much baking powder, giving it a slightly "chemically" taste. If you tell her I said this, I will, of course, disavow it. :)

I am on a quest to create my own recipe. I've been tweaking my wife's recipe to add polenta (for the crunch), reduce the baking powder, add corn kernels, add heavy cream or sour cream for richness, etc.

If I ever get it right, I'll be sure to publish it.

ha3rvey at 11:11AM on 04/08/08

From Serious Eats

Cook the Book: 'Whole Grains: Every Day, Every Way'

Lately, I've added barley to our "regular" diet. I bought some for the first time months ago to make a beef and barley soup for my wife, but I forgot it in the pantry. A few months later, I decided to try making mujadarrah but I was out of bulgur wheat. I found the barley, and tossed it in instead. It was really good. Later on, I made the mujadarrah with bulgur, and I liked the barley better. Now, I add it to all sorts of soups. I've even served red beans with barley instead of rice. It's not exactly traditional, but it's good. It's very filling, and I really like its chewiness.

ha3rvey at 2:11PM on 01/21/08

From Recipes

Cook the Book: Short Ribs Ragu with Pappardelle

I just picked up a beautiful family pack of short ribs at Sam's Club last night. Now I think I know what I'll do with some of them. Thanks for this really promising recipe.

ha3rvey at 3:37PM on 01/18/08

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Recent Comments | Response to Comments

From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

All this needs is some duck fat french fries and a root beer float. Now I'm hungry.

ha3rvey at 4:54PM on 05/16/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I'm torn on cornbread.

I'm from Louisiana, so my mom's cornbread isn't sweet at all. In fact, she makes three different kinds: hot water cornbread, "regular" cornbread, and the completely different cornbread she makes for dressing.

My wife is from Texas, and her cornbread is sweet. It's not like cake or anything, but it's quite sweet compared to my mom's. The only problem is, her recipe has too much baking powder, giving it a slightly "chemically" taste. If you tell her I said this, I will, of course, disavow it. :)

I am on a quest to create my own recipe. I've been tweaking my wife's recipe to add polenta (for the crunch), reduce the baking powder, add corn kernels, add heavy cream or sour cream for richness, etc.

If I ever get it right, I'll be sure to publish it.

ha3rvey at 11:11AM on 04/08/08

From Serious Eats

Cook the Book: 'Whole Grains: Every Day, Every Way'

Lately, I've added barley to our "regular" diet. I bought some for the first time months ago to make a beef and barley soup for my wife, but I forgot it in the pantry. A few months later, I decided to try making mujadarrah but I was out of bulgur wheat. I found the barley, and tossed it in instead. It was really good. Later on, I made the mujadarrah with bulgur, and I liked the barley better. Now, I add it to all sorts of soups. I've even served red beans with barley instead of rice. It's not exactly traditional, but it's good. It's very filling, and I really like its chewiness.

ha3rvey at 2:11PM on 01/21/08

From Recipes

Cook the Book: Short Ribs Ragu with Pappardelle

I just picked up a beautiful family pack of short ribs at Sam's Club last night. Now I think I know what I'll do with some of them. Thanks for this really promising recipe.

ha3rvey at 3:37PM on 01/18/08

From Serious Eats

Cook the Book: 'Techniques of Healthy Cooking'

My all-time non-vegetarian favorite is a baked tilapia fillet with olive oil, sea salt, and lemon pepper. 10 minutes in the oven at 400 degrees. Serve it with some steamed green beans or broccoli and a little brown rice. I'm done.

My other favorite is mujadarrah. (There are about a million ways to spell it) There is something so comforting about that combination of lentils, grains, and really good olive oil that makes everything seem okay. My current recipe is adapted from from an awesome post on habeasbrulee.com.

If I'm lazy, a veggie bowl from Chipotle.

ha3rvey at 11:09PM on 01/14/08

From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

@renn - you're right about the pans. I was hoping the silpat would help mitigate that black pan, but the real problem is definitely the oven, which heats from the bottom and doesn't retain heat, so rather than maintain a steady temperature, it's constantly trying to catch up. The result is that the flame is on much more often than it should be, and ends up burning the bottoms of things. Someday I'll have a better oven...

J. Kenji Lopez-Alt at 8:59AM on 12/28/08

From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

If you want to avoid burning the bottoms of your buns (cookies, or anything else for that matter), next time try using a pan that isn't black. Black/dark pans absorb radiative heat...whereas plain aluminum pans reflect it, and are a standard when baking.

Renn208 at 7:35PM on 12/27/08

From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

I just read this and now hunger for burgers more then usual! Good job putting all that effort into the meal.

Linnea Covington at 9:43AM on 10/31/08

From A Hamburger Today

The Blumenburger — The Most Labor-Intensive Hamburger Ever

People, enough about university level research on the "science" of the burger. I don't doubt the chef's skill or disrespect the adventurous pursuit of the scientific understanding of the preparation of food, but some of the overblown lectures about this are too much. A hamburger/cheeseburger is a humble American food, simple, fresh ingredients (homemade or not) prepared and arranged in a variety of pleasing ways, generally and hopefully for a reasonable price!

BreweRepublic at 12:27AM on 05/17/08

From Serious Eats

Cook the Book: The Cornbread Gospels

Thanks for participating and congratulations to our winners:

AlbinoRockstar
Laura78
Sugary Chic
SeahorseLady
grahamred

Please check your email for more information on how to claim your book.

Robyn Lee at 5:27PM on 04/21/08

From Serious Eats

Cook the Book: The Cornbread Gospels

Homemade is the best!

donnak4 at 12:47AM on 04/15/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I have to admit, mine is the best I've eaten. I just use a yellow cornbread mix (usually Martha White), add Pace's Picante Sauce, grated cheddar cheese and whole kernal corn. Extra cheese goes on top. Yuuummmy! For restaurant cornbread, it has to be Mama's Daughter's Diner in Lewisville, Texas.

chrissy75007 at 11:42PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I had the most amazing cornbread at Marie Callendar's restaurant in Oklahoma City.

artmarcia at 10:54PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

Jiffy Mix made in a preheated cast iron skillet, greased with some bacon drippings. I love the crusty brown portion! Gotta eat it with real BUTTER! Thanks for the opportunity to participate in this giveaway!

bndraldy at 8:31PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

My favorite cornbread was my mother's. She started it in a cast iron skillet over a flame then finished it in the oven. Sometimes she added cracklins. Awesome!

willitara at 7:58PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

My favorite was my mother's homemade cornbread. She's gone now...sure wish I'd gotten her recipe.

Ninacu at 6:22PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I always use the cornbread recipe from the Fanny Farmer cookbook.

lovegr8food at 5:22PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

Both my husband and I love corn bread, this looks like a great book, it's the first I have heard of it. Oh and of course I make it the best!

judis121 at 4:27PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

My grandma's homemade cornbread. ~ :)

jmagloro at 3:57PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I use the one on the Alber's cornmeal box and my north carolinian girlfirend's tip: melt the butter in the baking dish before you pour in the batter. Perfect, every time.

Tobey at 3:33PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I make my own cornbread but I need some new ideas.

kathleenyohanna at 12:51PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

Living in the South cornbread is a staple of any meal. I keep trying different recipes and enjoying each one. So far I like the one by Chef John of Food Wishes. Good eating for sure.

msbooch75 at 12:39PM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

My favorite cornbread is homemade, just the way Grandma taught me. I miss her.

auntieness at 11:53AM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

My first husband had an aunt who was known for her cornbread. Nobody else's came close. I asked her once if I could have her recipe. She laughed and said there was no recipe, it was a handful of this and a pinch of that. Well, she agreed to make cornbread and to let me measure the handfuls and pinches before they went into the mixing bowl. I later learned that she'd never given the recipe to anybody else - ever. I make it when I need a cornbread fix. Not quite as good as hers, but still my favorite.

NoPunyNerd at 10:51AM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

My husband makes some pretty good cornbread!

jasminbaron at 10:30AM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I get some from a friend.

lilyk at 9:46AM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

Anywhere I can. Mostly I try to go to southern food restaurants. They open and close every 5 minutes in NYC.

lotswife at 9:01AM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

Nothing beats homemade jalapeño cheddar cornbread!

atreau at 8:59AM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

I must say, I make some pretty awesome cornbread. Of course I add honey! Delish with butta!

cowleyh at 8:08AM on 04/14/08

From Serious Eats

Cook the Book: The Cornbread Gospels

my mom makes great cracklin cornbread! ty 4 the great contest!

jmahurin40 at 6:24AM on 04/14/08

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Favorite foods: Osso bucco, perfectly cooked broccoli, peach cobbler, hot water cornbread, lentils

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