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From Serious Eats

Snapshots from Germany: Weißwurst

Sounds delicious, but only heating the sausage to 70-80F kind'a squicks me out. I'm sure German meat grinders are fastidious, but I'd *never* trust American forcemeat (man, I *love* saying "forcemeat"!) at that temp.

From Serious Eats

Cook the Book: The Good Stuff Cookbook

Burgerville in the great Pacific Northwest. Good burgers, shakes and fries.

From Serious Eats

What's Your Favorite Way to Cook Potatoes?

My mother would boil russet potatoes until just a bit underdone, then roast them in the oven basting with oil and baconfat. There is no better way to cook potatoes.

From Serious Eats

How to Prepare Breaded Cutlets

Adding a bit of grated Parmesan to the breadcrumbs will help the cutlets brown up nicely, as well as add a nice flavor. I use the dessicated Kraft junk for this... the only place I'll use the stuff.

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hyperfocal answered "Tourtière" to What's Your Favorite Kind of Savory Pie?

Recent Quizzes

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hyperfocal got 25% correct on Quiz: How Much Do You Know About Soda?

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hyperfocal got 50% correct on Meat Quiz

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hyperfocal got 30% correct on Quiz: How Much Do You Know About French Fries?

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hyperfocal got 50% correct on How Much Do You Know About Spring Vegetables?

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Recent Comments

From Serious Eats

Snapshots from Germany: Weißwurst

Sounds delicious, but only heating the sausage to 70-80F kind'a squicks me out. I'm sure German meat grinders are fastidious, but I'd *never* trust American forcemeat (man, I *love* saying "forcemeat"!) at that temp.

From Serious Eats

Cook the Book: The Good Stuff Cookbook

Burgerville in the great Pacific Northwest. Good burgers, shakes and fries.

From Serious Eats

What's Your Favorite Way to Cook Potatoes?

My mother would boil russet potatoes until just a bit underdone, then roast them in the oven basting with oil and baconfat. There is no better way to cook potatoes.

From Serious Eats

How to Prepare Breaded Cutlets

Adding a bit of grated Parmesan to the breadcrumbs will help the cutlets brown up nicely, as well as add a nice flavor. I use the dessicated Kraft junk for this... the only place I'll use the stuff.

From A Hamburger Today

Reality Check: Wendy's Bacon & Blue

I tried one of these a few weeks ago. It was so salty I couldn't eat it. I'll stick with Burgerville and 5 Guys for my fast-food hamburgers.

From Serious Eats

Lucky Break Wishbones

My daughter and I saw these in the store a few weeks ago and shared a perfect WTF moment.

Pure, unrefined garbage.

From Recipes

Cakespy: Candy Corn Nanaimo Bars

No. No no no. No.

Sick and wrong. Nanaimo bars are pure and holy. They should never be defiled. The mint and the espresso cream versions that started popping up at the corner StarPeetTulley's coffee-shop-o-rama were bad enough... but this? Hideous. There ought'a be a law...

From Talk

The Simplicity of a Subway Breakfast

I'll eat there if I have to, but local shops/restaurants always seem to do better for less money. I'd much rather have a kofta sandwich dressed with fresh hummus and Turkish salad, or a sub made with Boar's Head meats than Subway's cookie-cutter stuff.

From Recipes

Dinner Tonight: Lamb Burgers

50/50 lamb and ground beef, seasoned only with salt and pepper are our standard burgers nowadays. Toss in a good dose of Hungarian paprika and onion for most excellent cevapi burgers that beg to be topped with homemade tzatziki... mmmmmmm......

From Recipes

Grilling: Chinese-Style Spare Ribs

These are delicious, the recipe really captures the essence of strip-mall Cantonese but they taste soooo much better. Next time, I'll add a bit of fresh ginger to the marinade -- then, they'll be perfect!

From Serious Eats

Cook the Book: ''Wichcraft'

Open-faced croque monsieur... crusty bread, mornay sauce, black forest ham, local tomato, artisan gruyere melted and toasted nicely.

From Serious Eats

Don't Burn Gordon Ramsay

Call my cynical if you must, but I suspect that the "executive chef" position at Ramsey's new restaurant will be more of the "Executive Deputy Vice Chef in Charge of Plate Stacking" variety than the "Executive Chef" variety.

Oh yeah, and Ramsey's "serious burns" didn't seem to affect his enthusiastic hand clapping at the end of the episode. This show, while entertaining, is complete theater.

From Serious Eats

'Top Chef': A New Kind of War

Is Gail Simmons pregnant? Looked to me like she's... how to say this... filling out a bit but my wife figures she got a bun in the oven.

From Serious Eats

Casey Thompson: Life After 'Top Chef'

Well, I imagine in her mind it's something like this:

A "blog" would criticize what a chef does, while "people who have created food websites where they share experiences, like pictures from the latest restaurants they've been to" would gush about how great a chef's food is.

Rather telling...

From Talk

Childhood, Part II. What did you hate then that you love now?

Asparagus. I couldn't stand the stuff as a kid, but now I can't get enough.

Poach it, sauté it, grill it, whatever... Add a bit of olive oil and sea salt, consume. Repeat.

From Talk

Do you have weekly food traditions?

Wednesday is (Prince) Spaghetti Night for us. Last night, we were out of dried spaghetti so we broke out the pasta machine and cranked out fresh. Seriously good spaghetti...

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Recent Posts

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Recent Favorites

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Polls

From Slice

hyperfocal answered "A corner slice" to When it comes to square-cut pizza, I prefer ...

From Serious Eats

hyperfocal answered "Tourtière" to What's Your Favorite Kind of Savory Pie?

See more polls by hyperfocal »

Quizzes

From Serious Eats

hyperfocal got 25% correct on Quiz: How Much Do You Know About Soda?

From Serious Eats

hyperfocal got 50% correct on Meat Quiz

From Serious Eats

hyperfocal got 30% correct on Quiz: How Much Do You Know About French Fries?

From Serious Eats

hyperfocal got 50% correct on How Much Do You Know About Spring Vegetables?

See more quizzes by hyperfocal »

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