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scaramoche

Burger Toppings Week: The Smashed Reuben Burger

Not sure how long ago you did this. I am sure you will never do it again.

Burger Toppings Week: Vamos a Mexico With the Cemita Burger

@Ocean Don't feel sorry for us, We just don't like the taste of soap.

@Daniel we have a thriving Hispanic community here and it's grown in local gardens. We get enough that we can freeze it for of season use. Yeah, I'll give it a go.

Burger Toppings Week: Vamos a Mexico With the Cemita Burger


Epazote maybe? Can't stand cilantro,

10 Great Ways to Buffalo Sauce Your Food

I know you limited this to just 10 but, there are so many more. Any deep fried, stir fries, salads, just to name some. I sure others will chime in.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Spatchcocked poultry.

Giveaway: Win a Super-Fast Thermapen Thermometer

Reversed seared beef strip loin steak.

Blue please

Herb-Crusted Lamb Skewers with Dijon Mustard

I my area I have a zero chance of getting any cut of lamb. Will a beef or a pork cut stand up to this?

Ideas in Food vs. Linguine alle Vongole: Part 1

Sorry guys. Hate to burst your bubble. The shuck clams by freezing them isn't an innovation nor did you create it. It a technique. I was taught this in school in the early 90s and can be done, start to finish, in six hours using a blast chiller. Less if it's under 50 pounds.

Bake the Book: Wine-Poached Nectarine Tart From 'Fruitful'

This would be a great one to read and try.

Enter to Win a Ham Independence Day Package From La Quercia

Could we stop hamming it up?

Crispy, Crunchy, Golden Shredded Hash Browns

Why is it that most of Nick's posts sound vaguely if not outright amateurish. We serve close to 50 pounds of hashbrowns a day. The potatoes are peeled, soaked in salted water, and then run a 5 minute cycle in a salad spinner. Cooked on a flattop using ghee or if budget doesn't allow that whirl. I don't own or have a microwave at work.

Manner Matters: Dealing With the Drunkety-Drunk

Discreet taser? Sorry just couldn't let it go. Contrary to what movies, tv, and news shows tazers don't knock you out. For about thirty seconds your out of it. Then your in the ultimate adrenaline enraged kick a$$ mode. Add to that alcohol and he/she will beat the crap out of anyone in fist distance.

The Best Way to Grill Hot Dogs

@Daniel Gritzer I also enjoy fact checking meatguy's "facts". Nitrate hasn't been outlawed. It's a key ingredient in cure #2 (various brands) and must be used in cured meats that are hung and smoked. The rest of his comment is mostly gibberish.

The extra step of simmering dogs then searing them is worth it when what you simmer them in can go on the dogs. As in chilli or the sabbrett onion stuff that is suggested.

An Open Letter to Serious Eaters

Powerusers? This is my homepage. I visit and use it 20-30 times daily. My cheftap app. Is full of recipes (mostly Kenji's) that I use daily. As written for home. As inspiration at work. Other then a survey awhile back, first I've heard of any of this. I agree with Jeff talk was the only reason to visit on the weekends. I had already read everything else. Every damn article. All of the content provided. Thanks for the two hour notice. Disappointed SE.

Do you have a fire extinguisher in your kitchen?

Yes. Just not for kitchen related things
I do have a box of salt, with the top cut open, that sits directly on the stove.

An Open Letter to Serious Eaters

I'm in the don't use Facebook and all that. If talk goes I will more then likely go too.

Any Ultimate Chicken Popcorn Recipe?

I saw this earlier and didn't have time to post. I enthusiastically with the general tso's recipe. As for freezing? BeavisP idea of par cooking might work. For that matter, ask Kenji himself.

Two Pounds of Ground Beef- What to make?

Lately I have been trying to perfect my tomato less Coney sauce for hotdogs, burgers and fries. But with prices of beef pre-ground or grind myself I'd shoot a little higher on the gourmet scale.

Fried Chicken Prep - freezer question

Not trying to make your idea sound like a bad one. But, most fast food chicken places receive their buttermilk marinaded chicken frozen. Its thawed then breaded. Of course it's a buttermilk analog type deal. Thawing in buttermilk sounds better.

The Best F&$king Grilled Chicken Sandwich Ever

This needs a IMHO added at the end of the recipe name. With pureéd avocado, mayonnaise, and cilantro it sounds like a slime sandwich that taste like soap. Let alone the sesame seeds and chips that you have to floss for to get rid of.

What do you guys prefer plastic or wooden

Short answer? Without a doubt it's wooden.

Traveling Mac and Cheese questions

As Max said. In that time frame you will be ok. Cover it and let it rest in a cooler while transporting it. No cooler? Cover it and wrap in a few layers of clean bath towels. Do both if you can. The bottom of the dish has to be stable. I've dumped full hotel pans not accounting for that.

Lunch in the Loop: Devouring the Hot Dog Salad at Rudy's Bar & Grille

Dennis, I believe you. I am sure you enjoyed it. Even with my very firm belief that anyone over the age of eight should have grown out of, and completely eliminated, the use of ketchup as an condiment or ingredient. I will give it a go. Martini first!

Lunch in the Loop: Devouring the Hot Dog Salad at Rudy's Bar & Grille

Congrats on the new job. Somehow the euphoria of the job has skewed your tasting objectivity. That salad, as described, has got be the worst thing ever. Ketchup for dressing? This ranks as the #1 worst thing given the thumbs up in the entire history of this site. Even if set before me for free. A gun to my head. I would sit back, relax, and happily await my death. Nasty!

Did you Plan how your kitchen is organized, or did it evolve?.

My current home kitchen started as planned. This needs to go here and that goes there type of thing. Over time it has evolved into a workable space. Recently I added, what can only be called, a woodworkers workbench for extra counter space. It's built from jobsite scraps for about $20 in hardware. Including a solid core front entry door as a table top. So, in the end it has evolved in major ways.

Fresh fruits and vegetables. And then...

I seem to remember that when considering good or better for you fruits and vegetables, when brought to market, had a certain order of wholesomeness. This went fresh, freeze dried, frozen and then canned. Can anyone confirm this for me? I'd rather do my own research and find cited sites. I'm limited to stupid smart phone with restricted access. My question boils down to this. Does freeze dried belong on such a list? Does it really come in second?

Are all wiskeys distilled?

This question was posed today in a discussion about food. Are any produced by simple fermenatables? The question caught me rather lacking, and frankly, just don't know.

What is that subway smell?

Ok Serious Eaters or maybe not so Serious Eaters what is it? Found myself in a subway today, the whys and such not important, and it took about half a minute before gag reflex kicked in. I mean literally intense I'm going to lose it here and now. I must have been green around the gills because a worker that was cleaning tables said; "don't worry your not the only one." as I more or less ran past. Is it the new breads? I fondly remember eating there pre culinary school days. What happened? I was told later they all smell that way.

Dump sauce ideas?

Ok SEaters, need ideas for what we call dump sauces. Yeah it's not an appetizing term. It's just generally used. Giving where I work, think nursing home, we deal with alot of dietary restrictions and one recipe works for one but not another. So here's the idea and the problem. We might do a stir fry and offer three different sauces. Or a pasta dish with the usual sauces. The problem we have is that our proteins are cooked unseasoned period and sauces are the only way to change are enhance flavor. So we need your help, as our ideas are running a little simplistic, as to your ideas.

ripping hot oven

I knew something was screwy with my home oven. I borrowed an thema K with an oven probe and found that this oven runs at 625° when set at 400°. I've been seasoning cast iron all day and temp has been constant. Question is: other then pizza. What would could you do with that much heat?

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