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hirolla74

Butchering Beasts and Firing Up the Grill at Miller's Guild in Seattle

Nice grill. But isn't that a suped up version of a parrilla grill from South America?

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

charcoal grilled spatchcocked turkey

Classic Chicken Adobo from The Adobo Road Cookbook

I cook this all the time. Good stuff. Try putting some lemon grass while cooking...makes the chicken taste better.

Holiday Giveaway: The Amazing Thermapen Thermometer

Charcoal roasted chicken breast

Burger King Celebrating 55th Anniversary with 55-Cent Whoppers

I used to work at BK during h.s. Always order fresh-off-the grill, that way your burger and bread isn't soggy sitting in a bun warmer area. Plus BK sandwich makers tend to put waaay too much mayo on the Whoppers FYI.

Holiday Giveaway: The Amazing Thermapen Thermometer

Bone-in pork roast.

Asian Thanksgiving?

Lumpia, pancit and turkey FTW!

Hangover Helper: Pho With Roast Chili Oil from Pho Sate in Falls Church, VA

The best Pho I've ever had was in the Bay Area with the huge Vietnamese population there. For $6/7 you get the biggest bowl of pho you can ever handle; it's big as a motor cycle helmut! I can finish all of the noodles but only half of the soup cuz the MSG will give me headaches later in the day. But hot damn, that's so good stuff.

Our Cherpumple-Off Against Food52

This is Epic!! ;)

10 Instant Noodle Flavors That Are Actually Spicy

The ramen #5 is spicy hot and noodles are very tasty. I just bought a 20 pack for $16 at my local asian grocery store. Good stuff. I don't eat it everyday or my bowels will be paying for it in the morning.

KFC Philippines Selling a Burger Whose Bun is Topped With Cheese

I've been to the Philipines and ate at McDo's. The beef they serve does not taste 'beefy' more like waterbuffalo. (jk, I never ate waterbuffalo) Putting cheese on top of a sandwich is ridiculous. You'll get your fingers sticky unless you grab the sandwich on it's sides.

The Nasty Bits: On Not Overcooking Liver

I grew up on liver and onions. I especially like beef liver than chicken. Any liver has to be cooked with pink on the inside or it's totally wasted.

The fight against Oxtails?!

Growing up in a Filipino household, oxtails are great cooked adobo style. It's very fatty so I tend to eat it once every few months. And it's fairly cheap at our local Walmart grocery store.

Doctors Want Obama to Stop Eating Burgers at Photo Ops

At least he wasn't Clinton eating McDonalds while running. Opps that was a Saturday Night Live skit.

Cook the Book: 'A Girl and Her Pig'

Fast Food: Quizno's Lobster and Seafood Salad Sub

In my lunch break I get approx. 30mins. I work at a hospital and I walk across the street and down two blocks to the nearest Subway (about 10mins). I then order a footlong and a drink. Scarf both of them down in 10mins and head back to work at the hospital. Total time: 30mins more or less. I know some of the items are not too great but at least they are quick in making the sammich!

Fast-Food Fried Fish Sandwiches: Popeyes vs. Burger King vs. McDonald's vs. Wendy's

When push comes to shove, I would buy two FOF for $3 and double up a sandwich. Ugh, nostalgia sucks!

Lunch in the Loop: Chicken Planet

Half a chicken for $5.50, that's a steal. Cheaper than El Pollo Loco.

Lunch in the Loop: Chicken Planet

Half a chicken for $5.50, that's a steal. Cheaper than El Pollo Loco.

1 Chicken Breast, 1 George Foreman Grill....marinade ideas?

Whoops, I meant brine.

1 Chicken Breast, 1 George Foreman Grill....marinade ideas?

First bring the chicken breast!!

Reality Check: Jumbaco from Jack in the Box

I miss Jack N the Box. I loved their steak breakfast burrito with two sides of salsa. I usually order it with half the hash rounds in the burrito. Two tacos for a $1. Meh.

Foodisphere Erupts Over Paula Deen Diabetes Announcement

All this diabetes talk is starting to worry Adam Richman.

Has anyone heard of secret sister pickles?

Don't you mean Secret sister tickles pickles? lol

Chicago: Postmodern Burger at Next Will Blow Your Mind and Make You Giggle

It looks like what would come out the other end after sitting on the commode and reading the paper.

Using lemongrass

I am planning to use lemongrass to make as a marinade with cut up chicken to grill. Are you supposed to use the whole stalk or just the white bottom part? And when you use a food processor, do you puree it fine or make it coarse? Any ideas would be helpful! Thanks.

Chinese steamed chicken

I remember eating this back in the day when I was busing tables at a chinese restaurant. The cooks would make this for dinner for the rest of the staff. What's the best oil to use(canola, peanut, etc?) for the final sauce on the chicken? And any recipes out there??

Prime Rib

I am cooking a prime rib(4 bones) for Christmas Eve. I want to cook it like the article from last year cuz I hate overcooked prime rib. Will pre salting it a day in advance make it taste better? And if so, do I keep it uncovered in the fridge? Advice would be appreciated.

Sauced: Chimichurri Sauce

My first Chimichurri sauce was a real revelation. I made it on a whim to go with a flank steak, but was unprepared for just how well this Argentinian parsley-based sauce complements beef. Since then, I've been making it with some regularity, and bringing this Chimichurri enlightenment to others. More

How To Grill a Gigantic Rib-Eye Steak

Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. But here are some grilling tips to maximize that medium-rare center—you want to see pink from edge to edge—while still getting a nicely charred crust. More