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From A Hamburger Today

AHT Poll: What's Your Favorite Side Dish to Go with a Burger?

Onion rings. But only good onion rings. A lot of the FF ones (Burger King: I'm talking to you) aren't actual onion rings, but composite rings made out of minced onion. To me they have the taste and texture of minced surgical gloves. Blech. But some really well done onion rings (a good example is Ted's Hot Dogs of Buffalo (and Tempe AZ) fame).

Fries are good as well. But I don't like In-N-Out fries, they are conceptually flawed (cooked once, not cooked twice).

I'll never understand why people like steak fries so much. They never do anything for me, and are one of the reasons I'm never that excited about Red Robin.

From A Hamburger Today

Le Waf Burger, a Burger with Waffles-For-Buns in France

Sorry, but this is a place where I'm going to draw the line. If it doesn't have an actual burger patty, it's not a burger, any more than a sloppy joe or a loose meat sandwich is. It might be good, but it's not a burger.

From A Hamburger Today

AHT Poll: How Do You Like Your Buns Done?

The Maillard reaction is a wonderful thing, and should be used more often.

I don't like overtoasted buns, however. They should be toasted to the point you can taste them, and have just a little bit of crunch. They shouldn't interfere with the light crispiness a decent burger patty should have.

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F-Words of Wisdom from Pizzaiolo Chris Bianco

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From A Hamburger Today

AHT Poll: What's Your Favorite Side Dish to Go with a Burger?

Onion rings. But only good onion rings. A lot of the FF ones (Burger King: I'm talking to you) aren't actual onion rings, but composite rings made out of minced onion. To me they have the taste and texture of minced surgical gloves. Blech. But some really well done onion rings (a good example is Ted's Hot Dogs of Buffalo (and Tempe AZ) fame).

Fries are good as well. But I don't like In-N-Out fries, they are conceptually flawed (cooked once, not cooked twice).

I'll never understand why people like steak fries so much. They never do anything for me, and are one of the reasons I'm never that excited about Red Robin.

From A Hamburger Today

Le Waf Burger, a Burger with Waffles-For-Buns in France

Sorry, but this is a place where I'm going to draw the line. If it doesn't have an actual burger patty, it's not a burger, any more than a sloppy joe or a loose meat sandwich is. It might be good, but it's not a burger.

From A Hamburger Today

AHT Poll: How Do You Like Your Buns Done?

The Maillard reaction is a wonderful thing, and should be used more often.

I don't like overtoasted buns, however. They should be toasted to the point you can taste them, and have just a little bit of crunch. They shouldn't interfere with the light crispiness a decent burger patty should have.

From Slice

The United States of Pizza: Arizona

Lance: I'd heard the same thing several times from people recommending Spinato's, but when pressed, most of them admitted to never having been to Bianco.

From Slice

The United States of Pizza: Arizona

Ahhh, Organ Stop Pizza. I grew up right by the Mesa location. Bizarre, and the pizza was never all that great, but the overall experience was fun.

Looking forward to Friday. My flight gets in at 3:45 and I've already co-opted a friend to wait in line at Bianco.

From A Hamburger Today

AHT Poll: Five Guys or In-N-Out?

I give a slight edge to In-N-Out, simply because of consistency. I've eaten literally hundreds of both In-N-Out burgers and 5G burgers, and In-N-Out kills 5G in consistency. I *always* get a carefully built, good, quality burger from In-N-Out. I often get a 5G burger with the wrong toppings that looks like it's been sat upon.

I like a good 5G, but I'm finding myself increasingly disappointed in them as they expand.

From A Hamburger Today

Hamden, Connecticut: A Half-Century of Charbroiling at the Glenwood Drive-In

Yeah, I agree with hotdoglover. The dogs are where the action is, I've been disappointed by every burger I've ever had at the Glenwood (my grandparents lived practically across the street from them...)

Obligatory chili dog pic: http://www.flickr.com/photos/kaszeta/1331600386/

From Serious Eats

Japanese Mystery Cafe: You Never Know What You're Going to Get

While this sounds novel, this is a pretty good description of how the local KFC/Taco Bell appears to run their drive-in. I always get a bag of stuff that has absolutely no resemblance to my order. When I went with a friend so we had two vehicles, I got random crap again. My friend behind me got my order...

From A Hamburger Today

AHT Poll: What's Your Favorite Burger-Cooking Method?

Griddled. If done right, it's very hard to beat the "smashed into the griddle" method. Juicy in the middle. Crispy at the edges.

If done poorly, however, you get dry leather.

From Slice

Is One of Your Coworkers This Bad?

This reminds me of what was a regular event at the SO's office.

1. Someone brings in donuts.
2. Another person says, "I love donuts, but I'm on WW, and only have 4 points I can use on a snack. Donuts are 6 points"
3. Person solves problem by taking 2/3s of a donut, leaving a fractional donut behind.

From Serious Eats

Data Visualization: Distances to Nearest McDonald's

I can confirm the claim above that Montpelier has no McD's, the nearest one is ~20 miles away in Randolph, VT.

I have a similar map for Starbucks, and my house in NH is about 45 miles beyond the Starbucks frontier.

From A Hamburger Today

AHT Poll: What Type of Mustard is Best on a Burger?

In general, this is one of those places where I like standard yellow mustard.

But on a really good, thick, well-cooked pub burger? I usually go for just a dab of dijon, as unpopular as that might be.

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

We've been needing this post for a looooong time. Thanks.

I also need to make a shirt that says "A Mini Hamburger Is Not a Slider!" Preferably with a picture of a pissed off Adam Kuban. Got a good source photo?

From Serious Eats

Blog 'Jaws Wired Shut' Makes You Really Appreciate Your Teeth

Yeah, this definitely reminds me of my own broken jaw experiences, the highlight of which was the "Bratwurst, pepper, and onion smoothie"

From Serious Eats

The Fish in Filet-O-Fish Sandwiches at Risk

Someplace I thought I saw a circa-2007 press statement about how they were shifting to Alaskan-sourced pollock due to Hoki harvesting losing it's Marine Stewardship Council listing. Apparently they still use 11 million pounds of it...

From A Hamburger Today

AHT Poll: How Do You Like Your Burgers Cooked?

This is definitely one of those things that depends on the place. If it's a thick, hearty patty? Medium rare all the way.

But for some other styles, like the "press-it-into-the-grill to get a good sear" thin patty? It's more about getting the proper sear than the overall done-ness, and I find that the sear is best when the overall patty is medium. Just don't let it dry out too much.

From A Hamburger Today

Leftovers: The Day's Stray Links

Hey, I've had the fountain burger at the Peninsula. That was pretty good. They also had a nice brown-sugar-crusted bacon and waffle special for breakfast.

From A Hamburger Today

Sliders Live On in New Jersey at Clark White Diamond

Here's where I again have to remind folks that there is life outside of NY and NJ. Sure, the closing of White Diamond is sad, and the existance if White Mana and White Manna is a great thing... but sliders exist well outside the eastern seaboard. Indeed, the Detroit area is still well-populated with them, including such excellent examples of the genre as Bates in Livonia. There's also Telway (Madison Heights), Brayz (Hazel Park), Campau Tower (Hamtramck), Greene's (Farmington), ... The list seriously goes on, and on, and on.

Yes, if you are interested in sliders and want to document and embrace this particular burger style, get thee to Detroit! Indeed, there are more than enough good slider joints to do a "Slider Crawl" (although you'll probably want a local as a guide).

Slider *aren't* dead, and they aren't yet on the scrap heap of history! I'm not even sure they are really dying. Getting diluted as a concept, sure, but plenty of pure slider joints are still cranking them out, cheaply, like the good old days, even if one well-loved NJ joint has packed it in.

From Talk

Your Favorite Grilled Cheese Sandwich

Monterrey Jack and a little bit of chopped sundried tomato.

From Serious Eats

New Orleans Jazz Trumpeter Kermit Ruffins Smokes 'Cue for Fans

Kermit is cool. I actually met him at the famous Willie Mae's Scotch House (he's also a fan). Went to his show that night, but no BBQ that particular night.

From A Hamburger Today

My (Sort Of) First Taste of White Castle's Burgers

For me, what I liked about WC wasn't necessarily the sliders (which are a guilty pleasure of mine every once in a while). It was that I could get fresh mozzarella sticks 5/$1.99, which was about 1/3rd the price of most other places.

From A Hamburger Today

Dear AHT: Have You Ever Gotten Food Poisoning from a Burger?

Oh yeah. I even remember the burger and the place (Hard Rock Cafe in Atlanta). Raw in the middle, and around 12 hours later I had the second worst gastrointestinal distress I've ever had. Got diagnosed as salmonella.

Still get ill thinking about Hard Rock Cafe burgers.

From A Hamburger Today

Leftovers: The Day's Stray Links

"Tuscon"? "Conencticut"? Is this national misspelling day?

From Slice

Blogger: Frank Pepe's 'Overrated, Overhyped, Awful'

Like anything else, there are two factors at play here:

1. No place has perfect consistency, and

2. Pizza is a religion, and different people practice it differently.

I love Pepe's, and have always gotten a good pizza there. But I've also been to no end of places that people tell me have "the best pizza ever" that were hot circles of garbage. Meanwhile, some places I absolutely love, other people hate (I've got several friends in Phoenix that think that Bianco is terrible pizza). Everyone has different tastes, especially if they are from a different part of the country.

Jillian doesn't like Pepe's? Fine, that's one less person in line. :)

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

congrats paulie G! i'll be sure to hit it up. can i bring my camera?

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Bravo ! Go get 'em Paulie.

You have the passion motivatiion, and skills.

I WILL visit next time I'm in "Greenpernt".

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Hey so what are you gonna call the place then?

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Congrats from London, England. Hopefully next time I'm in NY you'll have opened successfully and started serving some of your beautiful pies.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

My family and I will welcome you to the hood by coming at least once a month. Looking forward to some decent competition to Motorino and Fornino and one that's within walking distance from us!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Wonderful news indeed.

You are some lucky SOBs in Greenpoint.....although luck had nothing to do with it.

Paulie, you know where my feelings are, but congratulations again on a dream come true. Now, make sure the pie is on point when I come up there! :)

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

dammit! my cousin just moved and would have lived about 2 blocks from here. looks like i'll have to make a road trip net time i come out for a visit. good luck paulie gee!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

congrats Paulie! every time one of your pizza parties gets posted i end up drooling all over my keyboard. can't wait to try some for myself

let me know if you need an apprentice pizzaiolo ;)

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

And, hey, the closest subway stop is on the G line! Perfect!!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

SPECTACULAR news! This is going to be a prime destination. I can't wait!!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

@captpizza Thanks for the good wishes. As far as ruining things goes, I'm taking a different view of it. I've been doing what I don't even like for 30 years just to earn a living. Now it's time to do what I love. All the complications in the world can't take away the feeling I get when everything goes right and I get to watch people dig into a good looking, tasty pie. Go find the picture I think Adam took of me gazing at one of my pies as I pull it out of the oven and head inside to serve it. As long as I keep focused on getting that result, the other stuff that gets thrown in front of me will be worth putting up with. And now I get the added pleasure of putting a place together for people to come and enjoy. Through my interviews, I have already met a small army of people from North Brooklyn who I can sense have a real excitement about what we'll hopefully create for everyone to enjoy. And all the red tape in the world can never take away from all of those kick ass comments just above this one.

Thanks again,

Paulie Gee

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

This is awesome.
Congratulations Paulie.
Can't wait for a chance to sample one of your pies.
great news for the world of pizza.


From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Paulie- If you want to ruin the thing you love- try to make a living doing it! I wish you the best of luck

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Thanks and don't worry P4P. I'm planning on still being around in February. Looking forward to having you and Lillian stop in.

And thanks again to all of you who have been kind enough to leave me good wishes.

Ciao,

Paulie Gee

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Paulie, we are excited beyond belief at this news! MAZEL TOV!

Ohboy - we'll finally get to taste those Paulie Gee pizzas, and without going to Joisey...

Hope you can open up before December - Lil and I are going to the west coast for December and January. Either way, Greenpoint Avenue is on our agenda, and we expect to be regulars.

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

if everything goes as planed, i will meet your pizzas in january.

best of luck to you!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

I'm not legally allowed to do that Elizabeth.

Ciao,

Paulie Gee

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Congratulations!! The pie list looks fantastic--both unfussy and delicious. Will you be serving some of that homemade limoncello there as well?

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Paulie! Congratulazioni and buon appetito! I'll be there opening night to walk the red (white and green) carpet and grab a pie or two. Let me know if you need any help!

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Paulie!

Forget about having an opening night. I think you will need to have an opening week. Book me for 7:00pm a table of 8 for the entire week! Also, the first Friday of every month for the first year!

Congrats, Paulie! I can’t wait!

Mario

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Yo Paulie Gee, Best of luck in the professional pizza world..From the look of your home pies, this is gonna be a great addition to NY's pizza landscape...when i visit NY, hopefully in the summer, I will be there...

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

Thank you all for your very kind words. Reading all your comments this evening has been a very gratifying experience. I hope I can live up to you expectations. And as far as opening goes, please be patient. We're talkin' NYC and all of the red tape that goes along with it. However, you miss 100% of the shots you don't take. As important as the pizza is, the atmosphere I hope to create is equally critical. I have already interviewed a bunch of really great people from North Brooklyn. Although the pies are gonna be mine, the restaurant is gonna be theirs. I know that they are going to make everyone feel very comfortable.

Thanks again,

Paulie Gee

From Slice

Openings: Paulie Gee's, Greenpoint, Brooklyn

i figured i had to start a profile on this site at some point since i visit it (multiple times) everyday :)

congrats, paulie! can't wait to come by next month!!!

- jason

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About kaszeta

Website: http://offbeateats.blogspot.com

Location: Grantham, NH

About: Engineer and Bacon Aficionado.

Favorite foods: Bacon, good steaks, udon noodles, ...

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