Serious Eats: painaxl's Profile

Meet & Eat: Alton Brown

Excited to see Alton do a live demo in Cleveland, this fall. Totally my idol.

@cajuncook: Where's the dig at Man vs Food?

Alton Brown Says No to Stuffing the Turkey

@FlavorCountry: This is one of the original fundamental Alton Brownisms. Whether you agree with it or not, he made it pretty clear in Season 1 of Good Eats. Maybe he's "not cool anymore", but this has been his mantra since he was a nobody.

painaxl at 11:46PM on 11/10/09

From Slice

LaRosa's: A Tradition Cincinnatians Should Not Be Proud Of

I'm a Clevelander who went to college in Cincinnati. Never understood the love for LaRosa's pizza. I remember very much enjoying their calzones, however, which featured a lot of the two things you liked (the sauce and the ricotta). Their pizza was always quite mind bogglingly terrible. It is still a city favorite, though.

painaxl at 12:24PM on 06/10/09

From Serious Eats

Heinz Introduces World's Smallest Microwave, and It's USB-Powered

Here comes the FUNCOOKER!

painaxl at 4:13PM on 06/09/09

From Recipes

Grilling: Barbecue Beans

@JimInHolland: In AB's original recipe he says that you could substitute olive oil for the bacon fat. Never tried it, but it seems like a decent plan to get you close.

painaxl at 12:48PM on 06/08/09

From Serious Eats

Forget Iowa, Heaven Is the All Candy Expo in Chicago

Ugh. The fact that O'Boisies are back is maybe the most exciting thing to me from this post. Awesome.

painaxl at 12:28PM on 06/01/09

From Serious Eats

Forget Iowa, Heaven Is the All Candy Expo in Chicago

The fact that O'Boisies

painaxl at 12:27PM on 06/01/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

making bacon would be plenty enough for me!

painaxl at 3:10PM on 05/18/09

From Serious Eats

Americurry, a Blog Dedicated to Finding the Best Japanese Curry in the US

Just a heads up: If it is the blog editor of Wired, it's Chris Kohler, not Koeler.

Looks like a sweet site.

painaxl at 4:31PM on 04/28/09

From A Hamburger Today

Dear AHT: Some Dude in Connecticut Is Ripping You Off

There is a fatty melt at the Beer Engine in Cleveland, Ohio. Same idea. I'm pretty sure it's been on the menu since before October, but I'm not positive. I didn't know it was an AHT concept until now.

painaxl at 1:47PM on 04/28/09

From Serious Eats

Cook the Book: 'Tacos'

Tacos El Pastor for the first time. Yep.

painaxl at 4:15PM on 04/27/09

From Talk

More Mustard Talk

Koops' Arizona Heat is amazing. Spicy and tasty.

painaxl at 3:08PM on 04/17/09

From Serious Eats

The Mustards in My Fridge; Which Are in Yours?

Every true Clevelander has a bottle of Stadium Mustard in the fridge. It's our heritage and we love it.

Our new mustard discovery is Koop's "Arizona Heat" mustard. It's incredible! Nice spice, a little sweetness. Excellent.

painaxl at 10:05AM on 04/10/09

From Serious Eats

Cook the Book: ''Wichcraft'

Have to second an upgraded banh mi

painaxl at 2:35PM on 04/06/09

From Serious Eats

KFC's Latest Marketing Move: Fixing Potholes

@applecore:

I don't know, but I'm going to keep my eye on the Fuddrucker's sign all the same.

painaxl at 10:14AM on 03/26/09

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Three words: Rice and Beans.

painaxl at 2:01PM on 03/09/09

From Serious Eats

Cook the Book: 'Kneadlessly Simple'

Pretty much the only one I've ever learned to make is the no-knead recipe that everyone has.

painaxl at 3:01PM on 03/02/09

From Serious Eats

In Videos: Cleveland's Sausage Shoppe, Featured on 'No Reservations,' Celebrating Anniversary

Didn't mean to imply that it was somehow less significant (the stuff there so good it bears reminding for any reason). Just thought it was funny that the Shoppe's website itself is running a 71st anniversary special. :)

painaxl at 2:15PM on 03/02/09

From Serious Eats

In Videos: Cleveland's Sausage Shoppe, Featured on 'No Reservations,' Celebrating Anniversary

It seems it's turning 71. It was founded in 1938. It's weird that the linked post mentions that it was started in 1938 and still says it's 70 years today.

painaxl at 1:03PM on 03/02/09

From Serious Eats