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kengk

24 Mexican Tortas and Cemitas We Love in NYC

My mouth is watering.

I made sandwiches this week with carnitas (my bastard not authentical version), yellow mustard, dill pickle chips and melted provolone over the top. I call it the Torta Cubano. Maybe my greatest invention ever.

What To Do With Cornmeal (Other Than Just Make Cornbread)

Did not see hush puppies anywhere. An egregious oversight.

The Pizza Lab Presto: Vodka Pizza

Any store bought vodka sauce you would recommend? Don't want the bottle in the house.

Ask The Food Lab: Is It OK To Probe My Meat?

The Food Lab should be a life lesson for all the interweb chefs that keep regurgitating the same trite, and frequently untrue, advice over and over.

AHT Giveaway: Case of Pat LaFrieda Burgers

When I specify "no mayo" and the burger comes with mayo on it. Scrape it off? That stuff does not scrape off. Anything it touches becomes toxic.

Taste Test: Potato Chips

A couple of those I've never seen here in BF Georgia. Happily I usually get Lays so I guess I'm not missing anything.

r.e. the Cape Cod chips, the 40% less fat ones are actually better than the regular ones.

Atlanta: Brunch Burgers Worth Waking Up For at Buttermilk Kitchen

In spite of my smart ass comment above I don't see how it could not be good. If you like waffles with sausage that is.

At any rate, I've had waffles on the brain lately and this put me over the top. Yay for Amazon.

Atlanta: Brunch Burgers Worth Waking Up For at Buttermilk Kitchen

That hamburger waffle would be even better if they put some red pepper flake and sage in the meat. Maybe use ground pork instead of beef. : )

14 Ramp Recipes To Celebrate The Season

I've never had them but reading some of this makes me want to try growing them. I'm retired and have plenty of land. I'll be rich!

Blueberry-Blackberry Pie with Pretzel Crust

My mom made about the same thing with strawberries. It was so good, I wish I had a slab of it this minute.

AHT Giveaway: Case of Pat LaFrieda Burgers

My family used to raise Angus cattle and my dad would send one to the slaughter house when we needed beef. That home grown beef, seasoned with salt and pepper, grilled over charcoal made the best hamburgers I've ever eaten. Tomatoes, lettuce and onion straight out of the garden didn't hurt a bit either.

Can a Pat LaFrieda burger touch that? I'd sure like to find out. ; )

The Food Lab Rapido: Cheesy Grits with Spring Vegetables

Also, it is a PITA to cook stone ground grits. So, if you are going to the trouble make a double batch. Put them in a shallow pan or container of some sort while still warm, decant in the next few days and either reheat the mass in a 350 oven or slice up and pan fry. The texture is different but they are equally good to me.

The Food Lab Rapido: Cheesy Grits with Spring Vegetables

I had shrimp and grits with a side of baby collards from the garden for dinner last night. Collard greens and grits go together like, well, something that goes together really well.

What Gross Food Stuff Did You Do as a Kid?

Put ketchup on tacos. Of course I still do that. Been eating frozen french fries straight out of the bag for at least forty years now.

My Pie Monday: BBQ Chicken Pie, Boardwalk-Style, Deep Dish, and More!

@Ndfanwabashman
I'm going to have to try making that pie. I can visualize sitting on the deck and eating that as a horse dover with a glass of cold white wine.

Serious Entertaining: Backyard Burger Bash

I'm a hamburger fanatic. I think few, if any, foods in this world can beat a good burger.

The Joy and Economics of Cooking Pizza At Home

The best commercial pizza available within an hour's (one way) drive of my house is a frozen pie from the supermarket. Now, my homemade pizza may not be up to the standards of some here but it's still better, to us anyway, than a frozen pizza from the supermarket.

My Pie Monday: Focaccia Pizza, Sweet and Savory Potato Pie, Chinese Sausage, and More!

@Mr. Nick, I was trying to recreate a pie I had off a pizza inn buffet one time. It was good enough that I may do half the pie with mustard sauce next time.

I promise, if somebody likes Crystal cheeseburgers and likes pizza, they would probably like it.

Poll: Sugar in Tomato Sauce, Way or No Way?

I put ketchup in mine. It adds a little sweetness plus those delicious spices. Love me some high fructose corn syrup.

Freezing bread

I think bread freezes much better uncut so in addition to the lean bread for dinner I also make an enriched sandwich type bread for lunch sandwiches. I shape them into 3 ounce "buns".

This enriched bread does not seem to me to benefit from freezing other than not going stale.

Baked French Toast & Strata--how well do they hold?

I frequently make a sausage strata for our Sunday breakfast. It makes about four servings. I eat two servings for my share at breakfast (I skip lunch : )) and my wife nukes her second serving for lunch. So, assuming this isn't a buffet, you could experiment with holding it warm versus reheating when ordered.

Baked French Toast & Strata--how well do they hold?

I think the Strata would hold just fine, it's actually pretty good at room temperature. I'm not a baked French Toast kind of guy so have no clue about that.

Pizza Dough Mixer for Home

I have a Bosch. It works fine but I have no basis for comparison to other kinds. I think true professional dough mixers cost several thousand dollars.

Otto mashed potato pizza ?

Monopod, thanks. That jogs my memory. Look for it on my pie Monday after next.

Cook the Book: 'Around the Southern Table'

Fresh vegetables picked out of my garden that morning. Creamed corn, butter beans, yellow squash, sliced tomato and maybe some cucumbers and onion in vinegar.

Enriched dough pizza crust

Dinner roll type dough with plenty of butter, eggs and milk. This is how they made them at my elementary school back in the late 60's.

I recall them being delicious. Small individual pies with a thick, puffy and tender crust, just a dollop of sauce, ground beef and government cheese in the middle.

Anybody here ever do this?

I think I'm going to give it a try. I bake sandwich bread every week or so now so it's not going to take a lot of effort to take out a few ounces of dough to experiment with.

Freezing bread

Every week a make a batch of French bread for our dinner. I produce six small boules and the two of us split one for dinner.

I have noticed, and my wife concurs, that it gets better after being frozen for several days. The flavor seems to continue developing but since it's frozen it doesn't stale.

To prepare for dinner I generally let it thaw on the counter for an hour or two and then reheat for 15 minutes at 350f and then let cool for 5-10 minutes before serving.

Has anybody else noted this effect?

Otto mashed potato pizza ?

Saw this on a show last night and was not paying too much attention until the end. I want to make it this weekend and was unsure if there was some kind of sauce on the dough. I saw somebody using creme fraiche as sauce but it might have been another pie. Seems like just a little oil on the crust would be fine.

Anybody know? Or care to offer a suggestion?

Pizza Inn Cheeseburger Pizza

We were coming back from a vacation and looking for lunch. Rolled through a small town on Sunday, right after noon, and it appeared that everybody in town was eating at Pizza Inn so we joined them at the buffet.

This pizza tasted exactly like a Crystal cheeseburger. Mustard for sauce, ground beef, pickles and onion.

Anybody here ever have one?

Pizza and potato chips

I like to eat potato chips (regular Lays chips) along with pizza. It makes me a little sad when I eat pizza someplace where potato chips are not available which is why I mostly eat at home.

Anybody else? If not, I strongly recommend giving it a try.

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