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The Ten Most Recent Posts By lemons
From Talk
Posted by lemons, April 13, 2008 at 11:55 AM
Several years ago in Hong Kong, we saw a Japanese family with a toddler having dinner. Mom and Grandma were using a gizmo to cut up a little bowl of (long, of course) noodles. It was plastic and worked like scissors, but had teeth that laced together like a hair clamp - although since they were a couple of tables away, I can't swear to this latter. I don't think I was so jet-lagged I was hallucinating, but I've never been able to find any of the things, and I've wanted to buy them several times for baby gifts. Any tips? (Can I find any in Japantown in SF?)
From Talk
Posted by lemons, January 23, 2008 at 5:24 PM
For years, I've wanted to visit New Mexico when they're roasting chiles. And now it appears I have an excuse for a road trip that goes through there. I assume this happens in the autumn, and I know, sort of, about the Hatch Chile Festival. But where (else) does this actually happen? And how does one find out, beyond smelling the aroma from a short distance away? I have visions of someone setting up in a high school parking lot and folks paying X amount per pound to have their chiles roasted....
Information, please! Thanks---
From Slice
Posted by lemons, January 17, 2008 at 8:00 PM
Editor's note: Below, reader Lemons checks in with some St. Louis pizza intel. For more on St. Louis–area food, check out Lemons's blog: St. Louis Eats and Drinks. —Adam
Photograph from MagDawg462 on Flickr
It's flatter than a pancake, it's square, and there's not a hint of mozzarella about it. What's something described like that doing on a pizza blog?
It's a piece of Imo's Pizza, the epitome of St. Louis–style pie. This idiosyncratic rendition is characterized by an extremely thin crust with no raised edge, the pie itself roughly cut into 3-inch squares—or as closely as you can get when starting with something round—and the use of Provel cheese. Detractors, who include most non-native St. Louisans, describe it as Cheez Whiz on a cracker.
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From Talk
Posted by lemons, November 8, 2007 at 12:25 PM
I'm just about to go downstairs and start a large pan of apple crisp to bring to the house of a friend of Mr. Meatloaf. The lovely man passed away a few hours ago, and my first thought was "What can I cook?" I was raised in a small town and that's just what we did back then in the 50's. When I moved to the city, my friends seemed surprised by the habit. Do you do it? And what do you bring? I range from homemade bread to potato salad to a pot of chicken and rice. And cakes, of course, and now apple crisp.
From Talk
Posted by lemons, November 6, 2007 at 10:08 AM
As the eatin' season begins, it seems to me that someone out there can discuss the difference between pumpkin pie and sweet potato pie. I've only had SP pie once, a good while back. But it seems to me that they're both basically the same thing, a custard with cooked, pureed flesh and similar spicing, which is variations on cinnamon/ginger/nutmeg/mace. But that's only a theoretical description. Lots of folks seem to prefer one to the other. Help me out here. What's the difference? Why do you prefer one to the other?
From A Hamburger Today
Posted by lemons, October 15, 2007 at 1:15 PM
Editor's note: A short time ago, Serious Eater Ann Lemons contacted me about contributing some burger intel to A Hamburger Today/Serious Eats. "Sure thing!" I said. Here's the result. For more on St. Louis–area food, check out Lemons's blog: St. Louis Eats and Drinks. Enjoy! —Adam
Some fine hamburgers can be found in extremely humble surroundings. Others have emerged from surprisingly elegant environments, such as Palena in Washington, D.C. One of the nation's great burgers can be found in a near-perfect middle, O'Connell's Pub in St. Louis.
This is a fat hamburger, cooked over a flame and delivered, with a Bermuda onion slice and a pickle spear, on a thick, oval paper plate. Not surprisingly, they're cooked to order, and as big as these fellows are (10 ounces), this is not fast food.
The impatient may spend the waiting time with one of the housemade soups that change from day to day, and those who are burger-averse can consider the other specialty, a fine, freshly carved roast beef sandwich. O'Connell's is—and always has been—a place for eating and conversation. A TV set is used rarely except for the World Series. No music.
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From Talk
Posted by lemons, October 13, 2007 at 5:18 PM
With the discussion of elaborate meals, I began to think about stuff I'd never do. Me, I'd never deep-fry anything. All that oil, all that keeping it at the right temperature...I've been tempted by a couple of doughnut recipes I've seen, but even they. And I know if I bought a deep fryer I'd use it once and it'd end up in the garage. What about you?
From Talk
Posted by lemons, October 10, 2007 at 10:43 AM
I can't believe no one has discussed the episode mentioned on the second page of this review: http://www.bostonherald.com/entertainment/food_dining/reviews/view.bg?articleid=1036070
I was shocked. Talk about customer no-service.
From Talk
Posted by lemons, September 27, 2007 at 10:08 AM
I've started cooking more for a vegetarian friend, and while I have a number of vegetarian cookbooks, I'm hoping to find a broth recipe that doesn't involve ten different vegetables and the incumbent prep. Suggestions? My experience with bouillon cubes has been, except for the Italian ones, pretty wretched. Are there any decent ones out there?
From A Hamburger Today
Posted by lemons, September 20, 2007 at 4:30 PM
Editor's note: A short time ago, Serious Eater Lemons contacted me about contributing some burger intel to A Hamburger Today/Serious Eats. "Sure thing!" I said. Here's the result. For more on St. Louis–area food, check out Lemons's blog: St. Louis Eats and Drinks. Enjoy! —Adam
The secret at Carl’s Drive Inn is speed. Owner Frank Cunetto knows his burgers are at their best fresh off the grill. These flat-grilled babies, available as singles, doubles or triples, arrive crisp around the edges and dressed to order. (Doubles offer the perfect ratio of meat to bun, I’d say.)
Cunetto is a stickler for how much fat and moisture is in his meat, and in the infrequent times he’s not manning the grill is happy to tell you why. He also makes his own root beer, which arrives, of course, in frosty mugs.
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