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Pat LaFrieda patties!
Interesting question. I have never had a burger from McDonald's and I haven't eaten at a McDonald's in years. That said, the places I do eat burgers at do offer healthier options and I appreciate having the choice.
Always and forever apple pie. I've always loved it. It wasn't a regular thing growing up tho, nobody in my family makes "the best apple pie" (my mother's specialty is fudge pie).
Pumpkin things (muffins especially) and butter (on pork!) are a close second.
Generally, raw red onion slices are my go to. But if I'm hosting, I will cook down a whole bunch of sweet onions in bacon fat, low and slow, with brown sugar and cajun salt.
Thank you for this Stephanie. I have long been ashamed by aversion to blue cheese. My parents did a really great job of raising my siblings and me to be open minded eaters. We weren't those annoying children who ate foi gras when we were 5; but when we did want to try something new, mom and dad did a good job of giving the best (or correct?) preparation of said dish. The truth is, most people's food aversions are based in first encounters where the food was prepared poorly. I am a pretty adventurous eater. As long as I'm confident that the new weirdness I'm putting into my body is reasonably safe, I am game.
I have tried hard to get into blue cheese. Even going as far as to ask for help from a local cheese shop to ease me in. It hasn't stuck yet. But I've just recently, at the ripe old age of 27, begun to enjoy runny egg yolks. So we'll see.
I'm willing to try one more time. Thanks again!
Scattered, smothered and covered. I was 12 or 13 when my brother and I were on a road trip from Nashville to Houston and I had my first wafflehouse experience.
Weekend nights in high school (especially after going to football and basketball games) ended with late night coffee, cigarettes, waffles and hash-browns. My friends and I weren't cool enough to know where the parties happened.
In Nashville, years before we got into the farm to table game, the defining characteristic of our food community was (and still is) the Meat-n-three lunch counters. Fried chicken on Mondays, meatloaf of Tuesdays, chef's choice on Wednesdays and Thursdays, and fish fry on Fridays. The sides are the usual suspects: mashed potatoes, cheese grits, green beans, braised greens, stewed vegetables etc...
@jessicakes it's to know I'm not alone.
Mine is kind of gross. I like to alternate a few Milk Duds with a few handfuls of popcorn. The residual Dud gets stuck to the teeth and there's a sweet salty thing going on when you add the popcorn.
I love playing topping roulette. But my go to is a poppyseed bun (if available), yellow mustard, relish and onions. Hebrew national dogs carry a lot of fond memories and it's hard to find a natural casing dog outside of the hipster butcher shops in Nashville. But I do love a good snap.
One summer I was really into slaw dogs dressed with sriracha.
The spicy ketchup at Sparky's (before Egg bought them out) was amazing and I miss it. When my brother lived off Bedford and 6th, my first stop waiting for him to get home from work when I'd visit was Sparky's. My first natural casing dog.
Not really that weird but last summer I threw some cherry tomatoes in a cast iron skillet and put it on the webber over a handfull of applewood. The results were great. I like serving them over a grilled pork chop or grilled flank steak with some greens on the side.
I haven't really grilled anything that weird. I'm more interested in honing my skills on dishes that are time tested and approved. This is actually why I love this site; it saves me from making stupid (sometimes costly) mistakes when I try something new.
West and Middle,TN really do emphasize the whole hog and the dry rub rib is a trademark of Tennessee bbq. TN pulled pork sandwiches almost always come dressed with a little bit of tomato based sauce and fair helping of slaw.
Come the fall Nashville will have 2 joints in the city proper that will be cooking whole hogs every weekend. The first opened a few weeks ago, Peg Leg Porker; it is wonderful. The famous Pat Martin (a regular at the Big Apple BBQ fest) is finally bringing a location of Martin's BBQ Joint into the city limits this fall. Exciting times to be a Middle Tennessean.
Also, not surprised about Florida. It's hardly the south anyhow once you get past the pan handle.
He's not allowed to order for a crowd anymore. He only orders what he wants and a lot of it: double black and green olives and ground beef. Too salty with all of the olives and ground beef on pizza is just flavorless meat.
Stinky cheese. I've watched countless friends seem to enjoy the hell out a blu cheese burger, foucon salad or hot wings dipped in blu cheese dressing. And I've tried. I actually went to a cheese shop in Nashville and asked them to help me get into the moldy stuff. I just couldn't do it, not even the mild stuff.
Creamed spinach and mashed potatoes w/lots of cream and butter.
Favorite child hood burger memory: When I was kid my parents belonged to a country club and in the summer dad would golf 36 holes with his friends on wednesday and meet my mother, my siblings and I ate the pool for the club's weekly burger bar. Cheeseburgers with grilled buns, a tray of toppings; I learned how to dress a burger. Then we went night swimming.
Pound cake always and forever.
p.s. I love Kentucky but it's not the deep south. Tennessee (my home) doesn't consider itself the deep south either.
I love these Food Labs that bust the big myths. I find it's easier just to be aware of any "experts" I'm cooking for and make sure they don't see me probe or peek with a knife.
For anyone looking to buy a thermapen but ya don't like the price, follow them on twitter (@Thermapen). They tweet exclusive deals all the time. It really is worth it tho.
- bad burger to bun ratio (too much bun specifically)
- weak bun that can't handle a reasonably juicy/dressed burger
- over dressed burger; if any sauce squeezes out from under the bun when you bite, it's too much.
My first Shake Shack burger (8 years ago) was the best burger I've ever had.
A dark and stormy. Ginger-y ice cream anyone?
plain Pringles topped with jarred pasta sauce and shredded mozzarella. Italian nachos I called 'em. 30 seconds or so in the microwave.
Friends and I always had 'hot sauce chalenges'. At 8 years old a bottle of tabasco might as well have a skull and crossbones on it.
@W.S. that'd be Wes Langlois pictured above about to wow an audience at the Stone Fox but otherwise nice write up on my home town and our beer.
Actually just visited Pub 5 the other day. It is great and a unique bar for the lower Broad scene. I see many nights on their roof top patio in my future.
Anything that is a tried and true classic food that vegans try to veganize never comes out right. And lets be clear, a pizza without cheese isn't vegan pizza. Vean pizza has vegan cheese.
Also, why do all vegans smoke?
Such a delightful writing style. I recently voiced my opposition to Steak 'n Shake quite belligerently. Now next time the opportunity presents itself I think I'll have to go.
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