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Photo of the Day: Parmageddon Sandwich
@ carrie, no -- not too far. You could try to make this at home, but, being in Cleveland while eating a pierogi sandwich is half the joy. Such polish pride up there, it's awesome. That, and the pierogis are as big as your hand. Not like the ones from the freezy section of the store.
@ thatgrrl -- has to be. Cleveland restaurants love to name menu items after suburbs all the time. It was the first thing that crossed my mind after reading the description of the dish.
At first, the sandwich confused me with the picture, I couldn't recognize the 'mystery meat', but then reading that it was a pierogi sandwich -- something I thought only I secretly enjoyed in the privacy of my dimly lit bachelorette pad late at night -- I got goosebumps. YUMMMM. I'm so going there, pronto. It'll be nice to 'come out' about my pierogi love.
Rachael Ray Planning to Open New York City Burger Joint
Take a break from the hate-fest. Sheesh. Think about it... it's the best of both worlds: (a) the woman clearly knows how to write a burger recipe, she has like 50 different unique and delicious ones, so as a restaraunt concept, I think it would really work well, and (b) what are the odds you would actually run in to her there? Slim-to-nil, I believe... So, unless the joint has talking menus *shudder*, you'll be safe from yum-o-zilla. Able to appreciate her skillz from afar without having to endure the cuteness. Although, wow, imagine being caught there by a photographer and having it show up in the times. I hope they have CarryOut.
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Pro-HFCS Ads: Do They Bother You?
First, mad props to ilovebutter for breaking it down in such an accessible way. 3.9 GPA for good reason!! *applause*
Anyway, I would feel better if I knew what happens to the corn to make it HF... is it born that way (even through genetic engineering, which, in the olden days they called hybridization), as in are the actual kernels grown sweeter compared to other corn, or... is there some kind of toxic chemical added during refining to bust up the molecules and tip the balance to bump up that 5% of additional fructose? It would make a difference to me.
But, barring the scary artificial intervention above, based on the apparent chemistry of it, I don't see a huge problem. And, before I get lynched for that, yes -- there IS too much sugar everywhere. Duh. Extra caution in every way is totally advisable. That said, I can see the industrial appeal for soda makers wanting a smooth consistent syrup that stays dissolved when the drink is cold. I can also see why it's in baked goods... because... sweeter sugar means more excited yeast, no? Resulting in fluffier bakery?
And using corn is cool! Go USA! We know corn, we brought corn to the world! Sugarcane, a little trickier, but we do have dibs on Hawaii, so, I suppose we have a friend there. I suppose we could also squeeze beets or carrots for it, but... that seems like it would be more difficult (involving even bigger nastier factories). If we weren't doing it, surely there would be someone selling us high-fructose rice syrup at a huge markup. Everyone acts like trying to make money is evil. I'm sure that all but the top 5% of the people who work for those companies are people with families, who care what happens to them. Until we can switch to socialism, it has to be that way.
Anyway, I'm not going to bring my own organic ketchup and home-baked buns to an Indians game. And if I'm somewhere where we shouldn't be drinking the water, I'd now feel better off picking a soda with HFCS over a diet soda with artificial sweeteners, which I couldn't have said BEFORE I read this article. (...and ILB's insights.)
Photo of the Day: Parmageddon Sandwich
@ carrie, no -- not too far. You could try to make this at home, but, being in Cleveland while eating a pierogi sandwich is half the joy. Such polish pride up there, it's awesome. That, and the pierogis are as big as your hand. Not like the ones from the freezy section of the store.
@ thatgrrl -- has to be. Cleveland restaurants love to name menu items after suburbs all the time. It was the first thing that crossed my mind after reading the description of the dish.
At first, the sandwich confused me with the picture, I couldn't recognize the 'mystery meat', but then reading that it was a pierogi sandwich -- something I thought only I secretly enjoyed in the privacy of my dimly lit bachelorette pad late at night -- I got goosebumps. YUMMMM. I'm so going there, pronto. It'll be nice to 'come out' about my pierogi love.
Rachael Ray Planning to Open New York City Burger Joint
Take a break from the hate-fest. Sheesh. Think about it... it's the best of both worlds: (a) the woman clearly knows how to write a burger recipe, she has like 50 different unique and delicious ones, so as a restaraunt concept, I think it would really work well, and (b) what are the odds you would actually run in to her there? Slim-to-nil, I believe... So, unless the joint has talking menus *shudder*, you'll be safe from yum-o-zilla. Able to appreciate her skillz from afar without having to endure the cuteness. Although, wow, imagine being caught there by a photographer and having it show up in the times. I hope they have CarryOut.
Pro-HFCS Ads: Do They Bother You?
check out these anti-HFSC and pepsi spoof advertisements, hilarious!!!
Pro-HFCS Ads: Do They Bother You?
New research published in Environmental Health has revealed that high-fructose corn syrup (HFCS) is contaminated with the toxic heavy metal mercury. That means that many of the products using HFCS may also be contaminated with mercury.
"Most people don't know how high-fructose corn syrup is really made. One of those processes is a bizarre chemical brew involving the creation of caustic soda by exposing raw materials to pools of electrified mercury in a large vat. Through this process, the caustic soda gets contaminated with mercury, and when corn kernels are exposed to this caustic soda to break them down, that contamination is passed through to the HFCS.
Another toxic chemical, glutaraldehyde, is also used in the production of HFCS. It's so toxic that consuming even a small amount of it can burn a hole in your stomach."
Read more at: http://www.naturalnews.com/025442.html and
http://www.naturalnews.com/News_000702_high_fructose_corn_syrup_mercury_contamination_Corn_Refiners.html
Give me good old sugar any day...
Photo of the Day: Parmageddon Sandwich
While this restaurant has a lot of interesting things on the menu, I used to live down the street and I have a serious gripe. The bread they use is absurdly large and hard. When I eat a grilled cheese I don't want to practically cut my mouth on the bread, the the cheese should melt into the bread. When the bread is this big it doesn't get that delicious, slightly gooey texture.
Also every time I've ever got a burger here they've completely charred the outside no matter how I ordered it.
That said, I'd recommend the chorizo and potato sandwich.
Rachael Ray Planning to Open New York City Burger Joint
@AHT
We'll, there goes the neighborhood. I'm kind of wondering why recent commenters are addressing Rachel here. It's...bizarre. Please make it stop. It looks like Canadian Mom Ann didn't get the news that the RR burger joint will be up-scale. I thought that part of posting a comment was actually reading earlier comments and accompanying article. I'm gonna go and hang out at Slice for a while.
Rachael Ray Planning to Open New York City Burger Joint
my guess is the place will be JAMMED with tourists, and there will be a LONG LINE for takeout. lots of success to you, rachael! keep it simple. don't forget to have two or three classics along with all the other 47 varieties. can't wait!
p.s. five guys burgers & fries in dupont circle has great french fries! check em out!
Rachael Ray Planning to Open New York City Burger Joint
Hey Rachael Ray, to me,mom of six,not too much into fancy cooking,has been my lifeline for food recipes and easy ways to cook.
She is the normal everyday person just trying to make it thru the day to me..with her ideas and SIMPLICITY..
Too many people, are above and beyond with cooking..not me and my family..we like it simle and yes burgers are good eats..
Canadian Mom,
Ann
Rachael Ray Planning to Open New York City Burger Joint
@Bobby_Likes...
'Contrary to her super-casual home chef image, she's going for "fine dining in ground form"—a place that caters to a high-class lunch crowd looking for martinis with their sliders and white tablecloths under their plates of fries.' - - This sounds like food snob territory to me, Bobby. And, just in case you think having a large fan base is an indication of deliciousness, just remember that McDonald's advertises "billions and billions sold". I'd say that's a pretty large "fan" base.
Rachael Ray Planning to Open New York City Burger Joint
I understand the Rachel detractors, but you can't deny her fan base. Ever since she endorsed the burgers at Thalia (9th ave? Hell-s Kitchen vicinity) we have been unable to get in without a reservation days in advance. We don't plan hamburger meals that way. I am delighhted she will a place that hopefully lures the fans away from Thalia and we will be able to enjoy once again a good hamburger in mid-town. Otherwise it is Fairway or Big Nick's on the Upper West Side.
Rachael Ray Planning to Open New York City Burger Joint
I just wanted to say that some of the best food I ever had was not cooked by formally trained chefs. Rachael Ray and/or my grandmother can cook for me anytime. Rachael speaks to regular people -- not food snobs. Since the economy has taken a nose dive I am sad to say that Rachael Ray's new burger joint will probably not happen. -- But hey! -- Just watch a 30 Minute Meals episode on tasty burgers, go grocery shopping and...problem solved.
For those that are sick of Rachael Ray's cuteness: just take a break from it and come back for more when you're ready. I think the reason that I'm not tired of her is that I don't watch her everyday on TV. -- Too much of anything can be a bad thing and I bet Rachael Ray would agree with that.
Rachael Ray Planning to Open New York City Burger Joint
Yo phauxtoe,
You're right ... a good aged steak (my choice is a thick filet) is best 'black & blue'.
However, fresh ground meat (my choice is bison) should be bloody ... therefore the term for a perfect Burger of my choice is 'black & red'. (I'd almost prefer to leave out the 'black'.)
Rachael Ray Planning to Open New York City Burger Joint
Hey Swish,
the term is "Black and Blue", or "Pittsburgh style"
- meaning charred on the outside and "blue" rare (very rare or cool) on the inside.
the Only way to eat a good steak! Yum!
Rachael Ray Planning to Open New York City Burger Joint
.I'm a bison steak tartare person myself, so I like my burgers black & red w/ just onions, garlic, salt & pepper. Alas, that's no longer legal fare these days. The ultimate burger has succumbed to the tasteless buds of the FDA.
Rachael Ray Planning to Open New York City Burger Joint
I have 50 different burger recipes. Maybe someone should get me a show.
Calling Oprah now. Hello Oprah, tell Gail I said hi. Can we talk fries please? What is that Dr Phil loves to eat, hey I think we got a winner.
Rachael Ray Planning to Open New York City Burger Joint
@burgerboy: I don't understand the comparison. Not to be a big defender of my former employer, but Bobby Flay was a chef in NY long before he had any kind of TV presence. Mesa Grill opened in '91 or '92 and before that he was at Miracle Grill. Rachael was what? A grocery store demonstration person that happened to fall in to a sweet deal. And she admits to not being a chef. Bobby may not be a hands-on guy with his restaurants, but he is more than just a set of shiny teeth.
Photo of the Day: Parmageddon Sandwich
this place really is special, one of the few i miss now that i have moved...i would also recommend the burgers; i know, anyone can do a burger, but imagine the waken bacon with a juicy, thick burger in the middle, its a little bit of heaven
Rachael Ray Planning to Open New York City Burger Joint
@jonny509
So, what are you saying - that RR is just hamburger meat? To paraphrase the old blues song, "you've got a hamburger for her bun"? Is that what you're saying, jonny? Well, I guess you'll be lining up.
Photo of the Day: Parmageddon Sandwich
wookie - just be sure not to go during peak meal times. The kitchen is VERY small and the restaurant recently expanded to include even more seats, while the kitchen remains very small so you can be looking at 2 hours just to wait to get a seat and then it's usually an hour wait for your food. If you go during non-peak times, you don't have the wait for a seat, just the wait for the food, which in those instances is well worth it. I love melt but I'm not waiting 3 hours for dinner anywhere.
Photo of the Day: Parmageddon Sandwich
I just google-mapped the drive and it will take me 5 hours and 10 minutes to get to Lakewood. I'm thinking about calling up one of my girlfriends whose parents live in Cleveland just to see if she's going home for Thanksgiving...if she is, I'm calling Melt to see if they are open that weekend and I'm spending Thanksgiving with the Newells and Friday lunch at Melt.
Photo of the Day: Parmageddon Sandwich
I need to eat this sandwich at least once before I die.
Photo of the Day: Parmageddon Sandwich
We Clevelanders all have our favorites at Melt but nobody's is the parmageddon - as anysuchname said, too much bread/dough. The wake-n-bacon is the best sandwich on the menu, and if you are a vegetarian, I think the mushroom melt is the best. It's hard for me to get anything else there as I am always wavering between those two sandwiches.
Rachael Ray Planning to Open New York City Burger Joint
I have the biggest crush on Rachael Ray.
Just saying is all.
Photo of the Day: Parmageddon Sandwich
sorry, but the mushroom melt is the best sandwich there:
http://farm1.static.flickr.com/202/458859099_5413edc9b2_b.jpg
the idea of the pierogie in there is good, but it's too much bread/dough/potato.
i moved away, but i'm trying to eat through the menu every time i go home. LOVE melt.
and thatgrrl -- yes, parma, ohio. never heard it called parmageddon? it's one of my favorites.
Rachael Ray Planning to Open New York City Burger Joint
@ohiogirlie74
It's not a hate-fest. It's a "I've had it up to here" fest. Enough is enough. Unless, of course, you're from the "too much is not enough" school. From my point of view, having 50 different burger recipes kind of undermines the simple but delicious nature of a burger (ground beef and hot skillet in perfect harmony). Hey, you wanna throw your money down that hole, go right ahead. Anyway, you should probably stop watching TV. It's bad for you. By the way, does she have a yak burger?
Rachael Ray Planning to Open New York City Burger Joint
I liked Rachael at the beginning, too. I do like some of her soup recipes.
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First, mad props to ilovebutter for breaking it down in such an accessible way. 3.9 GPA for good reason!! *applause*
Anyway, I would feel better if I knew what happens to the corn to make it HF... is it born that way (even through genetic engineering, which, in the olden days they called hybridization), as in are the actual kernels grown sweeter compared to other corn, or... is there some kind of toxic chemical added during refining to bust up the molecules and tip the balance to bump up that 5% of additional fructose? It would make a difference to me.
But, barring the scary artificial intervention above, based on the apparent chemistry of it, I don't see a huge problem. And, before I get lynched for that, yes -- there IS too much sugar everywhere. Duh. Extra caution in every way is totally advisable. That said, I can see the industrial appeal for soda makers wanting a smooth consistent syrup that stays dissolved when the drink is cold. I can also see why it's in baked goods... because... sweeter sugar means more excited yeast, no? Resulting in fluffier bakery?
And using corn is cool! Go USA! We know corn, we brought corn to the world! Sugarcane, a little trickier, but we do have dibs on Hawaii, so, I suppose we have a friend there. I suppose we could also squeeze beets or carrots for it, but... that seems like it would be more difficult (involving even bigger nastier factories). If we weren't doing it, surely there would be someone selling us high-fructose rice syrup at a huge markup. Everyone acts like trying to make money is evil. I'm sure that all but the top 5% of the people who work for those companies are people with families, who care what happens to them. Until we can switch to socialism, it has to be that way.
Anyway, I'm not going to bring my own organic ketchup and home-baked buns to an Indians game. And if I'm somewhere where we shouldn't be drinking the water, I'd now feel better off picking a soda with HFCS over a diet soda with artificial sweeteners, which I couldn't have said BEFORE I read this article. (...and ILB's insights.)