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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.

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.

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.

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.

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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.

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.

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.

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.

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.

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...

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.

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.

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!

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.

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.

From Serious Eats

Cook the Book: The Cornbread Gospels

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

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!

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!

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.

From Serious Eats

Cook the Book: The Cornbread Gospels

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

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!

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.

From Serious Eats

Cook the Book: The Cornbread Gospels

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

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.

From Serious Eats

Cook the Book: The Cornbread Gospels

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

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.

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.

From Serious Eats

Cook the Book: The Cornbread Gospels

Nothing beats homemade jalapeño cheddar cornbread!

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!

From Serious Eats

Cook the Book: The Cornbread Gospels

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

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

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