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yesthatmatthewabel

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  • Location: Grand Rapids, MI

The Food Lab: How to Make an Herb Butter-Rubbed Spatchcocked Roast Turkey in Under 2 Hours

I'm not sure if I did this recipe right - I used both the Japanese Bath Salts AND the Mr. Bubble and am now in the hospital? Did I not cook the turkey long enough? The thermometer read 170kPa.

Hot Dog Taste Test: Chicago's Vienna Beef vs. New York's Sabrett

Another vote for Koegel's. Man, that's a good dog.

Small Fish, Big Bite: All About Anchovies

My favorite pizza is, unapologetically, green olives and anchovies. It's a salt nightmare, but glorious when in the mood. Sadly, my wife is allergic to fish.

A Beginner's Guide to Onions

Vidalias are best known, but there are several other varieties of sweet onions produced throughout the country - its all due to soil content and growing season and whatnot. Walla Wallas spring to mind. We see lots of sweet onions around here, but they are rarely Vidalia branded.

Ask a Cicerone: The Best Lower-Alcohol Dark Beers

I swear to God the first time I had Samuel Smith's Taddy Porter I could see the underlying fabric of the universe kaleidoscoping around me like the atoms of diamonds.

Just that first sip, anyway.

Taste Test: The 8 Most Popular Full-Calorie Beers in the USA

PBR? Pfah. Hamm's is where it's at.

Reality Check: We Try Burger King's New Rodeo Sandwiches

Yeah - not that it's a huge scandal or anything, but this dates back to Small Soldiers. "You can't handle the rodeo burger" was the tagline, back then they were sure to advertise the Bullseye sauce. It's been available since then, not always by name. It's pretty good.

Check Out Our Map of 50 States, 50 Beers We Love

Bell's Brewery is indeed a fine choice for Michigan. Michigan as a whole has some amazing breweries - Founders in Grand Rapids is my current favorite, especially it's porter, but there's so much to choose from!

Hasselback Potato Gratin

Made this the night before Christmas dinner and finished it alongside the green beans while the rib roast rested. Take care with the filling, folks - mine overflowed a bit. It smelled amazing in the oven and tasted pretty great, too.

Poll: Do You Cut Your Burger in Half Before You Eat It?

I don't see how the juices all magically run out the middle of a burger when it's cut. They're seeping out the top and bottom and edges, too.

Anchovy Taste Test: Salt-Packed vs. Oil-Packed vs. Paste

I think an anchovy pizza taste test from the major pizza chains would be terrific.

Poll: What's Your Favorite Hamburger Side?

Woof. What a choice. I think it all comes down to prep because I've had terrible fries cut every which way. Not to mention the seasoned/non-seasoned varieties of waffle and curly fries. I prefer non-seasoned. A well-prepared waffle fry is probably my best, but I'd pass it up for a decent onion ring. I hate the thick mostly-onion variety, but I also don't love the teeny BK variety.

One thing I hate is steak fries. It's like they're an excuse to under-cook fries. They get soggy fast and are terrible in general.

There is a place in my hometown with average burgers but amazing fries - and they're the crinkle cut kind! Absolutely perfect.

Poll: How Often Do You Order Burgers at Non Burger-Centric Restaurants?

A burger at a steakhouse style place is usually done well. My experience in kitchen-sink type places has been negative. Many places don't do basic burger-touch ups like toasting the bun, which is ridiculously offensive to a burger lover.

The Food Lab: How To Make the Best Creamy Cole Slaw

I made this. It was pretty darn good - nice and crunchy. I think a bit more mayo would work well, but I really enjoyed the salt/sugar combo. I've been apprehensive to salt my cabbage since the first time I did it the slaw turned out to salty - this recipe solves that!

All-American Eggplant Parmesan

Really good. Any leftover breading/egg/flour you can mix together for fat man fritters, too!

Staff Picks: The Ultimate Serious Eats Father's Day Menu

This year my birthday is the same day as Father's day.

Father's Day Giveaway: Win a Baking Steel!

He' be any kind of pie you could shout at to get off the lawn.

The Food Lab: How To Preserve Fresh Spring and Summer Produce

I hate berries in the fridge - if they aren't washed though, you have to watch it. But warm strawberries are amazing - especially picked from the plant and warmed by the sun.

Taste Test: Potato Chips

I question the 'regionality' of these - I've only ever seen Lays and Utz's. And we don't live in an area where they don't stock a ton of brands either. I love Better Made myself (especially the rainbow chips - higher sugar potatoes resulting in a bag full of 'burnt' chips) but it's sadly a MI area only. It can be hard to find even in Grand Rapids and they're made in Detroit!

12 Awesome Grilled Cheese Variations

Snapshots from the Guinness Storehouse in Dublin

We were just there a few week's ago! Very fun, but we skipped the restaurant. Maybe next time. It is incredibly fascinating throughout - but make sure you plan a good chunk of time for it!

Of course, I soon discovered Beamish, which I found superior.

@Zach Ryals - there are many American's who love full dark bitter beers - here's one! I have also had a LOT of American beers that are just as good as Guiness or better.

The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich

A grilled cheese sandwich is best made atop a flat-top griddle, either the home or diner variety. I've never grilled both sides, but you bet I will. I grill them side by side with a slice of cheese on both. Cooks twice as fast.

I also make sure the cheese creates a "star" pattern when stuck together, otherwise the coverage isn't as good.

The best is plain white bread with salty butter and Kraft singles. Though I am fond of swiss with a dose of thimbleberry jam between cheese slices. Jam on a grilled cheese is terrific.

The Food Lab Turbo: How To Make The Best Grilled Cheese Sandwich

@Rorshach - I believe that meal is best served post-snow sledding, after you have lost feeling in the tip of your nose.

Steak 'n Shake's New AllNighter Menu Features 7-Patty Steakburger

@Uncle_Tod That description made me tear up a little. What a beautiful sounding item.

If SE does a "We Try Every Item on the S&S Late Night Menu" I would volunteer.

Steak 'n Shake's New AllNighter Menu Features 7-Patty Steakburger

What the hell is a slinger? Because that thing looks. F-ing. Amazing.

Pot Holder Recipes?

Has anyone ever made a recipe they found on a pot holder or oven mitt or apron or kitchen towel? You know, those printed on recipes sometimes in a faux script?

I tried some sugar cookies the other day that were okay. I always wonder how good those recipes are, especially since they are usually low on instructions - you've got to know a bit about baking/cooking to make them correctly.

Pickle discovery

Okay, this may be something everyone does - but I just tried it and loved it.

We make eight day pickles at home (they take eight days) which are a type of sweet pickle. My wife prefers kosher dills, so she buys a jar every once in a while (this year we'll be canning our own).

I will note that I have no pickle preference - I am terrible at these types of choices in general. Anyway...

I was out of sweet-pickles. But the jar of brine was still half full. What to do? Well, my wife had some kosher dills that weren't the right brand for her (she is pregnant, and also picky - a fateful combo!) so I pulled out the dills and put them in the sweet brine.

AHHHHH! SOOO GOOOD! The resultant pickle was salty and sour and sweet. I am sure there are many a recipe to produce such a pickle without the swapping, but I will tell you if you're ever in the mood, do some pickle swapping. Fantastic.

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