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From A Hamburger Today

Photo of the Day: Quad Burger from Blimpy Burger in Ann Arbor, Michigan

It won't be dry. There are two ways to have a moist burger. The first is to cook it properly. The second is to involve so much fat that it comes out approximately the texture of butter with burnt beef bits in it.

Goddamn, Blimpy makes some amazing burgers. Not a traditional big-medium-rare-patty sort of experience, but truly amazing nonetheless.

From Recipes

Grilling: North Carolina Vinegar Barbecue Sauce

NOOOOOOOOOOOOOOOOOOOO.

See: http://www.nakedwhiz.com/elder.htm
· 1 C white vinegar
· 1 C cider vinegar
· 1 Tbs. sugar (Hawaii style when you can)
· 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
· 1 Tbs. Tabasco sauce
· 1 tsp. kosher salt
· 1 tsp. cracked black pepper
Makes 2 Cups

That will make you happy.

From Serious Eats

Serious Eats and Zingerman's: Teaming Up for Deliciousness

@Bunnee: Your son wouldn't be starving if you bought ramen rather than $50/liter olive oil, $50 bottles of 30yo balsamic and $8 loaves sourdough chocolate cherry bread. ;)

This reminds me, I should probably walk back down there and grab a macchiato. The buzz from the first one is wearing off.

From Serious Eats

Durian Pastries in Manhattan's Chinatown

Are you CRAZY? Durian smells and tastes like shit. Hell, not even that good! It's more like the smell you'd expect if you threw a chicken carcass, some used cat litter, a gallon of milk and two heads of garlic into a trash can and left it outside for a week. During the hottest month of summer. In Florida.

The flavor is not much better, and you'll be burping up that smell for two days.

DO. NOT. WANT.

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From A Hamburger Today

Photo of the Day: Quad Burger from Blimpy Burger in Ann Arbor, Michigan

It won't be dry. There are two ways to have a moist burger. The first is to cook it properly. The second is to involve so much fat that it comes out approximately the texture of butter with burnt beef bits in it.

Goddamn, Blimpy makes some amazing burgers. Not a traditional big-medium-rare-patty sort of experience, but truly amazing nonetheless.

From Recipes

Grilling: North Carolina Vinegar Barbecue Sauce

NOOOOOOOOOOOOOOOOOOOO.

See: http://www.nakedwhiz.com/elder.htm
· 1 C white vinegar
· 1 C cider vinegar
· 1 Tbs. sugar (Hawaii style when you can)
· 1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
· 1 Tbs. Tabasco sauce
· 1 tsp. kosher salt
· 1 tsp. cracked black pepper
Makes 2 Cups

That will make you happy.

From Serious Eats

Serious Eats and Zingerman's: Teaming Up for Deliciousness

@Bunnee: Your son wouldn't be starving if you bought ramen rather than $50/liter olive oil, $50 bottles of 30yo balsamic and $8 loaves sourdough chocolate cherry bread. ;)

This reminds me, I should probably walk back down there and grab a macchiato. The buzz from the first one is wearing off.

From Serious Eats

Durian Pastries in Manhattan's Chinatown

Are you CRAZY? Durian smells and tastes like shit. Hell, not even that good! It's more like the smell you'd expect if you threw a chicken carcass, some used cat litter, a gallon of milk and two heads of garlic into a trash can and left it outside for a week. During the hottest month of summer. In Florida.

The flavor is not much better, and you'll be burping up that smell for two days.

DO. NOT. WANT.

From Talk

What foods do restaurants most often mess-up?

Eggs are DEFINITELY the worst offender. EVERYONE overcooks them. Even the best places in town can't get a reliably runny poached egg, or an omelet that isn't overcooked. I guess maybe because it's one of those meditative foods that requires patience and concentration.

From Serious Eats

The Best Pies in America: The Serious Eats Pie Honor Roll

NOOOO! Oh my god, it's not on there. The Park Cafe in Saint Mary, Montana, right outside the entrance to Glacier National Park. You have no idea what you're missing. It's almost good enough to make me move to Montana. It's one of those places where, for the rest of your life, you'll be saying "oh lord, remember that pie place? what was it called? it was soooooo good." There's a couple of OK pie places around here (Zingerman's, a branch of the Grand Traverse Pie Company, and some good stuff in Detroit) but nothing I've ever had hold a candle to this place. It's beyond comprehension.

http://www.tripadvisor.com/Restaurant_Review-g45345-d508904-Reviews-Park_Cafe-Saint_Mary_Montana.html

From Serious Eats

In Gear: How to Season Carbon Steel Pans

Once you've done the initial seasoning of your crepe pans—you need two! :)—you won't need to do it again. You never even need to run water over them...mine have gone five years without seeing the sink. A plastic scraper or just a paper towel is all you need to get 'em clean enough.

Just google "crepe pan" and look for the cheapest plain steel ones. Heck, they're only $20 at williams-sonoma.

I never did the full blown seasoning on mine...they self-season really fast if you're using butter before each one and cooking over a fairly high heat (I looove it when the edges get just a little bit crispy).

From Serious Eats

Michael Pollan's Twelve Commandments for Serious Eaters: Can You Live By Them?

I think good grass fed beef is way better than corn fed (or finished) beef for anything where you want a lot of flavor. I eat beef because I want to taste the meat, not because I want some sad, chicken-like neutral protein source that serves as a blank slate for whatever I throw at it. You do have to be more careful about overcooking it and never serve it more than medium rare, but I'm convinced the anti-grass fed beef lobby is crazy. :)

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