ATL Hates on American Cheese
Recent post by Atlanta Journal-Constitution food editor slams our favorite pasteurized food product. Thoughts? Kenji, I need backup!!!
http://blogs.ajc.com/food-and-more/2011/05/31/american-cheese-burger-boon-or-bane/
Profile
ATLMonster
- Location: Atlanta
Cook the Book: 'The Chinese Takeout Cookbook'
Spicy Orange Beef
The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
I seem to think I saw this on Reddit. Xpost xposed.
JK
Awesome Kenji.
Cook the Book: 'Try This at Home' by Richard Blais
Gochuchang in fennel sausage.
Chinese Noodles with Baked Sriracha Ribs
This looks like foodie stoner food. Amazing foodie stoner food.
Chain Reaction: Houston's
Best thing about Houston's: Free BYOB! No corkage fees at all. They do a lot of things right and they dont mind you walking in with a bottle of wine getting an app some entrees and getting out with a ticket
Guy Fieri's S'mores Indoors Pizza Is an Abomination
Will Gordon.
Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription
I spike my coffee with coffee
Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers
Grindhouse Killer in ATL
Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers
Cast iron skillet sizzle burger.
Serious Holiday Giveaway: The Baking Steel
homemade sausage.
Frozen Food: New Whole Foods Market Asian Skillet Meals
Where are the witty, sideswiping zingers? Either you were genuinely impressed enough by these bags of material to be sapped of your typical verve, or they are drugged.
Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers
the carpetbagger at corner tavern in atlanta
Seriously Delicious Holiday Giveaway: Korin Chef Knife
Broccolay!....Broccolieyee!.....Broccolooohh!
10 Easy Stir-in Stove-Top Macaroni and Cheese Variations
The best addition is a shitload of Sriracha. I know Kenji would disagree.
Introducing Ask The Food Lab
Kenji,
A for real, scientific exploration of pasta dough would be awesome. I make it frequently, and its great, but never the perfect delicate but sturdy dough that I get at the best places here in Atlanta. Ingredient mixes? times? I'm a weekend warrior so I dont have the time to do a rigorous exploration of how to get it perfect. As such, Ive been sticking with my old go to. But I know I can do better. Help!!!
Monster
Atlanta: Pizzas Well Worth a WOW at STG Trattoria
@eatitatlanta: dont be a douche. I've seen you and Brock in restos. Neither one of you are offensive, just doing your jobs/hobbies.
Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye
Home ground koobideh.
AHT Giveaway: Case of Pat LaFrieda Burgers
off a penguins belly
Win Tickets to the Atlanta Food & Wine Festival, Sunday, May 13
Joshua Hopkins formerly of abattoir and now of STG
Barbecue: Hoisin Ribs
I like your posts Josh. And you are undoubtedly a better smoker than I am. But I have to comment on one thing. Szechuan peppercorns are not hot. They are the seed pods of the prickly ash plant and have no capsaicin. Common misconception. Next time chew on a few and you will see. Numbing yes. Hot no.
Cook the Book: 'Asian Tofu'
Mapo from gu's bistro in ATL. One of the best thing I have ever had. Ever.
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cast iron