beelzebozo's Profile
Esquire's Top 59 Places For Breakfast in U. S.....Big Bad Breakfast...............
i've eaten at AL'S and HELL'S KITCHEN in minneapolis. they live up to the hype, for sure--especially HK. the mahnomin porridge is just unbelievably rich, creamy, crunchy and sweet, but balanced.
Does anyone remember the old "food detective type show"?
this is great news.
i have nothing against guy fieri, but i much preferred touring places with you than him. your site is bookmarked, and i'm on board for whatever you get up to in the future.
Favorite Food Show on TV?
good eats
jamie at home
in that order. after years of watching food television, and years of cooking, these are the only two that keep me entertained anymore really. i watch paula deen sometimes because she reminds me of my grandma.
With Gourmet discontinued by Conde Nast, what's your favorite cooking mag?
SAVEUR
x1,000,000
for me, nothing else has ever touched it.
Alton Brown on Sunday Edition on NPR
i too watched the 10th anniversary special and was a little unimpressed with it. but i imagine as someone actually in the audience it was a fairly good time.
i also have noticed how svelte alton is lately. compare the way he looked at the 10th ann. event to his welch's commercials, or even Good Eats episodes from last season. he's lost tons of weight, has his cool old haircut back, and he looks fantastic.
the man is back in rare form. as someone whose love of cooking can be largely attributed to watching Good Eats as a kid, that makes me very happy.
In search of a better guacamole
the salsa is such a great idea! reminds me of alton brown using salsa in chili as a shortcut. i presume it doesn't effect the color of the guac?
Making homemade pizza (from pre-made dough) - share your tips
you know one thing that really bothers me about trying to use a piel to put the pizza onto a stone? how the dough seems to become slightly misshapen with the force of the transfer.
maybe i'm just a control freak, but when i get the pizza to the shape i like--nice and round and even, with all the ingredients evenly distributed--i like it to STAY that way. i've taken to performing a bit of blasphemy and now use parchment on the piel, build the pizza on that, then just pull the parchment onto the stone. my pizza keeps its shape and comes out looking and tasting beautiful.
take a gander at some of my handy work
In search of a better guacamole
if your avocados are a nice green but it's still coming out a bit drab--and you don't mind your guacamole being fully processed--i'd suggest using a food processor to blend in a whole mess of parsley. you could use cilantro, but in this case i think parsley would have less of an effect on the end flavor of your guacamole, and that much cilantro might be a bit overpowering. i've done this before, and people were pretty stunned at how gorgeous it came out.
i agree with other posters about the amount of salt and pepper that needs to go into this, as well as any other dip, really. be generous, be bold.
i also enjoy adding some fresh ground mexican spices to my guacamole, most notably a little mexican oregano and some cumin. it just imparts that trademark southwest taste in the deepest parts of the background of the dip. you'd never know it was there unless you were the one who put it there, but without it i always sense an absence.
Admit it... There's Some Dishes at Chain Restaurants You Like
why would they put horsey sauce in the bag? that's sacrilege, and completely antithetical to calling it "arby sauce!"
Pie slicing tip reminder
i wish you'd been here with this tip three weeks ago when i destroyed the first slice of my blackberry pie.
nonetheless, nice tip!
Admit it... There's Some Dishes at Chain Restaurants You Like
i think i love almost everything i've ever eaten at ARBY's.
off the top of my head:
- italian sub. this was absolutely sopping wet with italian dressing and all the better for it. i'm talking about the OLD version from over ten years ago that has since been discontinued and replaced with an upscale version. a version that is, unfortunately, not nearly so good.
- regular roast beef with arby sauce. classic from my childhood. is it even a close facsimile of a homemade "ROAST BEEF" sandwich? of course not. it's a totally different thing, but with that sweet, peppery arby sauce, it's sublime.
- arby melt. my brother and i would get the 5 for $5 deal on arby melts every wednesday after high school and chow down. incredibly decadent, rich, and satisfying.
- before mcdonalds transitioned to the whole white meat chicken strips, arby's was already doing a much better job at serving premium chicken tenders. the honey mustard was also a revelation for me at that age.
- the market fresh sandwiches, despite being both [a] not from the market, [b] not fresh, and really [c] not that healthy, are really uniformly tasty and reliable. sometimes when i'm traveling and there's almost nothing to choose from, just the thought of that honey nut bread with the pieces of walnuts makes me gravitate toward that big stupid hat.
long story short: ARBY's rocks.
Foods That Destroy the Roof of your Mouth
i don't know what it is, but the way BLOW POPS melt dissolve is really unusual. it's almost as if "strips" of the sucker melt first, creating these little horizontal sharp edges that can really cut up the roof of your mouth.
it's pretty fierce.
Morgantown, WV
the BOSTON BEANERY is awesome. they closed the one in huntington, wv and it broke my heart. i loved the white cheese dip, and the desserts were heaven.
MSP: Hiawatha Pizza Halal (NY Style Pizza)
trying this place out this evening, i think.
pepperoni and anchovies looks great. do they have white pies?
MSP - stone bowl source?
no wild goose chase! got a very lovely stone bowl for about $24. staff was very helpful.
unfortunately they didn't have a wooden trivet to match it :(
still, great place.
Lunds/Byerly's New Gelato [MSP]
i tried the hazelnut this evening and was thoroughly unimpressed. that weird fluffy texture is not to my liking.
conversely i had a scoop of edy's that was roughly the same amount of calories and much more dense, pleasant, and flavorful.
Ask Aida - Not!
i love this show. she cooks very modern, interesting food from that "hip" culinary category (eggs on pizza and the such), which is something most of the food network shows don't emphasize.
i'll actually miss noah. you people are evil!
Dinner in Cincinnati
i had a great bowl of dolsot bibimbap at DANCING WASABI. it's a sushi bar, but entrees typically run between 17 and 20 dollars.
my other cincinnati favorites:
THE PRECINCT - awesome old-school steakhouse in a former police precinct. it's a jeff ruby thing. best steak i've ever had to be sure, but pricey. $50 a person would be about right.
MONTGOMERY INN (boathouse) - the ribs are not the best you'll ever taste, but there are a few things that can make this a great dinner: [1] order the potato chips as an appetizer. they're made in-house and are exquisite. [2] order the barbecued chicken sauce on the side, and dip it in ranch and the sauce. unbelievable. [3] the scenery. if it's nice, sit on the patio and look out at the river. think about how much you love your wife. etc. and so on.
enjoy cinci. i think it's a great city for someone who loves good food.
MSP: Apple Orchard that MAKES pies
i wonder if anyone around here grows AMBROSIA apples? that is one money apple.
State Fair MSP
no, to gromit. my apologies. er, i guess it depends on which post we're referring.
but yeah, they are ubiquitous in the kentucky-ohio-west virginia school systems for breakfast. i think they're pretty excellent, even when you get them frozen and warm them in the oven/deep fryer (say no to microwave)
MSP - stone bowl source?
yes! thanks so much, mr s.
gonna run over there tomorrow and do some heavy duty shopping.
MSP - stone bowl source?
hi fellow MSP chowhounders!
new to the area and loving all the food options. overwhelmed by them, really. i know there are plenty of sources in MSP for asian dishes served in stone bowls (dolsot bibimbap the one with which i'm most familiar) but i was hoping that for those evenings when i didn't want to go out for such a dish, i could procure a stone bowl for home so that i could make my own low-rent version--even if it's just good rice in the heated bowl to get that nice crust on the bottom, maybe pop a fried egg on top.
so! anyone know of a place where i can get a stone bowl for home in MSP, or in surrounding areas?
thanks!
State Fair MSP
yeah, i understand that. certainly a freshly made corn dog or breakfast dog is going to be better than the frozen. i was responding to those who were unfamiliar with it prior or viewed it as a novelty.
State Fair MSP
i find it surprising a lot of you see this as so novel an idea. i've seriously been eating these since i was in preschool. i think STATE FAIR (the sara lee brand) even sells a frozen version.
check it out:
http://saraleefoodservice.com/Products/Meat/ProductDetail.aspx?ProductID=1515
Big Daddy's BBQ MSP-still available?
i spent around 25 dollars for half a rack of flintstone beef ribs and half a chicken. so far i've only eaten maybe 1/3 of the beef ribs, and i plan on eating the chicken today for dinner. i'll squeeze four meals out of it easily, and i kid you not, it's the best barbecue i've ever eaten (and i wouldn't say i'm altogether inexperienced with that)
State Fair MSP
they used to serve us these in elementary school for breakfast. they're unbelievable.
Big Daddy's BBQ MSP-still available?
kentucky transplant just starting to explore the MSP food scene and have to say i'm very pleased. yesterday i popped over to big daddy's for the first time based on everyone's enthusiastic recommendations. parked in the back, and a fine gentleman manning the smoker and tossing on tons of chickens directed me to the back entrance. everyone was SO friendly, and i could tell by smell alone that it was the real deal. i've eaten at famous dave's in west virginia, and i can tell you that whatever it is they put out is laughable compared to what big daddy produces.
i got a half order of the flintstone ribs and a half chicken. i just got around to eating some of the beef ribs today for dinner, along with some great produce i snagged at the minneapolis farmers market. i've attached a picture.
i'm just overwhelmed by how good this food was. the beef was succulent, juicy, and so flavorful that i had to set my fork down for a minute after my first bite and call some friends. big daddy is the freakin' king. i still have 2/3 of my ribs left, and half a chicken! madness. i'll be eating it for a week.
this is the best barbecue i've ever eaten.
Dip for Sweet Potato Fries
yes! slightly different than my recipe but spicy greek yogurt is definitely the way to go.
