i was looking forward to a sad, all alone Thanksgiving until I decided to do this as a project. Took my time with the skin and it all came off in one piece, a sharp knife is key. The hardest part for me was the tying. Thanks Kenji, this is going to be great
I would throw a big burger party to celebrate my friend Elizabeth's new job
I'm going to make this on Tuesday night for friends!
You obviously don't go to memorial services in the South. There's always food.
Exactly how is this earth-shattering post "sponsored" by the Texas Beef Council?
Kenny's is great (both at the Burger Joint and the Wood Fired Grill) but the ciabatta is almost a deal breaker. If not for the fantastic service, I would hesitate to recommend it. They welcome you to bring your own bun, however.
I would add the burger at The Grape and the Room Service burger at Neighborhood Services Bar and Grill as great high end burgers, along with Lee Harvey's and Angry Dog. Please don't waste our time with Back Yard Burger.
The In-and-Out in Las Colinas is about to open across the street from Five Guys--a head to head Texas showdown might be interesting, too!
Before they expanded and went national, the Chili's Trip (cheeseburger with homemade chili on it) was a thing of beauty. I still dream about one, but no way would I go to a Chili's now for a burger. Dream Burgers are just that, sometimes--a dream. We remember them fondly and move on.
I haven't been able to have pizza for months because of a diet, and I still would not eat this on a bet. Turkey pastrami? No way.
I do not like the new format, it diminishes AHT and Slice, which were my gateway drug to Serious Eats.
Congratulations! I'm so happy for you all.
I have this pan and it bakes great pizzas. I heat it up in a 500 degree oven for about 15 minutes and it is ready to go. In my opinion, it works better for the thin crust, NY style pizza than a thicker crust.
There is a "Lodge" emblem stamped on the back, and if you put your super hot pan on your wooden cutting board by mistake, it will make a brand on your cutting board!
When my doctor limited me to only one cheeseburger a month.
At Matt's and Mattito's restaurants here in Dallas, this is known as "Bob Armstrong Dip" with the addition of a scoop of guacamole.
I made this again after a bad day, when I just had to have pizza. Rise was a little better this time--this is a viable alternative to takeout pizza, but does not make the most complex crust.
Using the second half of the dough improves the flavor quite a bit for the "next" pizza. For those of us who have to control our cheese intake and/or toppings. this is a good way to have homemade pizza in a hurry if you don't have dough rising already in the fridge.
I tried the pizza crust yeast last night. You need to use fairly hot water (130 degrees)--there's no rise time, just a little kneading. It does stretch easier than regular yeast or rapid rise, but there is very little oven spring or developed yeast flavor (duh!). The second ball of dough (recipe makes enough for two pies) should result in better flavor--will report back.
i've been here on a ski trip, and the pizza really is fantastic. Not Bianco fantastic, but very, very good.
I used to be one of the cooks here when it was Chaucer's Tabard Inn, and we were, in fact, voted "Best Burger' in City Paper. Sounds like the change of ownership has changed the burger, and not in a good way. Sorry you had a bad burger Nicholas, I wish you could have had one of mine!
I am still dreaming about my burger at Burger Bar in the Mandalay Bay shops years 3 years later. Absolutely one of the top 5 burgers I ever had. A must do, especially if you like caramelized onions.
80%! Too bad I'm diabetic and can only have one bagel a year!
sliders with lots of onion
Club Schmitz in Dallas, Texas
That's great that you were on TV. when does it air?
I love these so much!
My favorite topping: cheddar cheese and caramelized onion, had at Burger Bar in Vegas--it was the best burger I ever had
don't we have one of these blogs already? and isn't called slice.com?
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