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Saturday Lunch near Pgh Airport

I like Armstrongs which is not too far from where you are staying. I also like Clarks which is also very close, although maybe not real easy to find without a gps, as it's located in an office complex, not in full sight on a main road.

http://burghfeeding.blogspot.com/

Apr 11, 2014
Burghfeeder in Pennsylvania

Lunch midway between Cleveland and Washington DC

Please report back...I've never been to Out of the Fire, but it looks fantastic.

Apr 01, 2014
Burghfeeder in Pennsylvania

Lunch midway between Cleveland and Washington DC

That's the problem with that drive. There's just not much to offer once you go past the Pittsburgh area. There is a good place in Bedford called the Jean Bonnet Tavern, although I'm not sure if they have much in the way of vegetarian options. http://www.jeanbonnettavern.com/

http://burghfeeding.blogspot.com/

Mar 25, 2014
Burghfeeder in Pennsylvania

Better to cut a London Broil into two pieces and freeze half, or cook the whole thing and have leftovers?

I like to cut mine in half and freeze half because when I make the whole thing and reheat the left over portion, it just ends up too well done for my taste.

They are so easy to cook, it doesn't really take any longer to cook than to reheat.

http://burghfeeding.blogspot.com/

Mar 24, 2014
Burghfeeder in Home Cooking
1

Lunch midway between Cleveland and Washington DC

The Summit is one of my favorites!

A good vegetarian option close to the turnpike is Udipi Cafe, which is just a minute off of the Monroeville exit. It is Indian, and very good. Although I haven't experienced it, I've heard complaints about the service though.

http://burghfeeding.blogspot.com/

Mar 24, 2014
Burghfeeder in Pennsylvania

I need to replace my chef's knife. Brand suggestions?

I have also switched from Henkle's to Globals and really like them much better. Still, they are quite pricy but I love the balance and feel of the Global knives.

http://burghfeeding.blogspot.com/

Mar 21, 2014
Burghfeeder in Cookware

What is the best sauce/condiment you've ever made?

Here's one of my favorites. It's an East Carolina BBQ sauce, which is great on pulled pork. Just mix it together, no cooking necessary. Super tasty!

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

http://burghfeeding.blogspot.com/

Mar 15, 2014
Burghfeeder in Home Cooking

Cornish Hen question

It sounds like a good plan to me, although I'd be a bit concerned about 500 degrees for 30 minutes. That seems a bit hot, or too long at 500. I also don't cook chicken to 165. I like to pull it out between 155 and 160. Just be diligent with an accurate meat thermometer and you should be ok. Leaving it uncovered in the refrigerator overnight will give it a nice crispy skin, especially at that high temperature.

http://burghfeeding.blogspot.com/

Mar 15, 2014
Burghfeeder in Home Cooking

One Night In Pittsburgh

The Omni William Penn is a beautiful hotel, but there are not a lot of choices very close. Another suggestion a bit closer is the Courtyard Marriott on Penn Ave, which is in the Theatre District and has several very good restaurants, bars and entertainment close by. Nine on Nine is my favorite, although pricy. Meat and Potatoes is a great gastropub with fantastic food too.

http://burghfeeding.blogspot.com/

Mar 10, 2014
Burghfeeder in Pennsylvania

Recommendation for accurate meat thermometer?

I didn't realize when I first posted about the Thermopop that it is actually manufactured by ThermoWorks, which is the company that manufactures the Thermapen. In their booklet, they claim the Thermapen gives almost instant readings in 3 seconds. The claim for the ThermoPop is 5 seconds.

I've been using the ThermoPop for a month now and am still very pleased with it's performance.

http://burghfeeding.blogspot.com/

Mar 05, 2014
Burghfeeder in Cookware

Need help with this crazy barbecued baby back ribs recipe

I have to agree with the previous posters that the cooking time is way too much for baby backs. My favorite method is very simple and the results are fantastic!

Wrap the ribs in foil, making sure the ends are tight (to prevent fat from leaking out). Bake at 300 degrees for three hours. Remove and drain the fat. The ribs will look a bit disgusting (esp. to a vegetarian). They will be grey. Coat with sauce, and place under the broiler to char them a bit. Do this on both sides. You want the sauce to start to caramelize.

Simple, and really great results. They are even better if you finish them off on the grill instead of a broiler.

Good luck!

http://burghfeeding.blogspot.com/

Mar 04, 2014
Burghfeeder in Home Cooking

Best Pittsburgh Restaurant with a view of the city

I would highly recommend Monterey Bay which has pretty good seafood. Also across the street is Isabela which is very good also, although maybe a bit more "stuffy" for what you are looking for. The view is spectacular from both!

http://burghfeeding.blogspot.com/

Feb 28, 2014
Burghfeeder in Pennsylvania

Recommendation for accurate meat thermometer?

I just got a ThermoPop and really like it. It gives a reading in only a few seconds and it's much less expensive than a Thermapen.

http://burghfeeding.blogspot.com/

Feb 25, 2014
Burghfeeder in Cookware

Pittsburgh 'hounds advice sought

I would recommend Eleven and Salt of the Earth for finer dining. Meat and Potatos is a great gastropub and if you have a beautiful day, I would highly recommend dining on Mt. Washington which overlooks the city. While the dining up there may not be top notch, it's passable and really worth it for the view. I recall eating in the Carnelian Room in your fair city. While it's of course different, it's just as dramatic!

If you can I would also highly recommend getting to an area referred to as The Strip District to wander among the vendors. Make sure to go in the morning. It's very unique to the city.

http://burghfeeding.blogspot.com/

Feb 18, 2014
Burghfeeder in Pennsylvania

WHATS NEW IN STATE COLLEGE

I've never been, but I tend to like the casual places but finding one without the crowd of students is a struggle! I'll make it a point to visit Local Whiskey this week when I'm in town. Thanks for the tip.

Feb 07, 2014
Burghfeeder in Pennsylvania

Visited Pittsburgh for a weekend - trip report

Thanks for the great review! I really like hearing about peoples experiences when they come to town.

http://burghfeeding.blogspot.com/

Jan 05, 2014
Burghfeeder in Pennsylvania

What's your favorite Bird to cook &/or eat?

While I've tried the birds mentioned here I'm curious if any of you have cooked squab. I have a source and want to try, as I've been told it's very good.

http://burghfeeding.blogspot.com/

Jan 03, 2014
Burghfeeder in Home Cooking

crispy chicken skin

I find that letting the chicken sit in the refrigerator overnight unwrapped, uncovered helps dry the skin significantly. In addition, before baking, I brush the skin with melted butter and start the roasting process at a high temp of 425 for only about 15 minutes, then dropping the temp to 350 for about another 40 minutes (depending on the size of the bird).

When done, let rest, but don't cover! The skin comes out crispy and the meat is cooked, but still juicy inside.

http://burghfeeding.blogspot.com/

Jan 03, 2014
Burghfeeder in Home Cooking

What would you say is your favorite Pizza chain?

I've got to agree with Anthony's. I try to make it a point to try different pizza places anytime I'm in NY, Boston, or any other North East city's. Anthony's is the only chain I've ever found that comes close or exceeds the quality of those local spots. They use a 900 degree coal fired oven which cooks the pies in about 90 seconds, with a bit of burn on a crisp crust.

http://burghfeeding.blogspot.com/

Jan 03, 2014
Burghfeeder in Chains
2

Feast of Seven Fishes

I'm sorry to reply so late, but maybe this will help for next year! I know that Rico's in the North Hills does a Feast of the Seven Fishes, but I believe they schedule it a few days before Christmas.

http://burghfeeding.blogspot.com/

Dec 25, 2013
Burghfeeder in Pennsylvania

Best barbeque sauce out of a bottle?

I love Sweet Baby Rays on chicken and ribs, but for pulled pork try this:

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper

Mix it together and refrigerate.

It's crazy good! (at least I think so)

http://burghfeeding.blogspot.com/

Dec 20, 2013
Burghfeeder in General Topics

Dining at the Bar

I love to eat at the bar! As one that travels alone a lot it just seems more comfortable. I might sit for half an hour before I even order food, and there's always someone to chat with if you desire. Also, I don't feel rushed if I want to sip on a drink while I watch a game or read a newspaper. Luckly, most of my friends are the same way so we usually all want to eat at the bar.

http://burghfeeding.blogspot.com/

Dec 20, 2013
Burghfeeder in Not About Food
1

Is All-Clad "All That"?

I really love my All Clad, but I'm lucky enough to be able to travel to the factory for their factory sales and got my entire collection at a significant discount. I don't think I would spend retail price on these as there are some other good alternatives. The regular retail price is outrageous!

http://burghfeeding.blogspot.com/

Dec 20, 2013
Burghfeeder in Cookware

Durable bakeware

I just bought a few USA items and I agree that they are the best that I've ever used. They can be a bit pricey, but the results make up for it!

http://burghfeeding.blogspot.com/

Dec 20, 2013
Burghfeeder in Cookware

Dishes that use a lot of black pepper

This is my favorite heavy peppered dish. It is from a famous New Orleans restaurant and is fabulous!

While it is called BBQ Shrimp, it has nothing to do with real BBQ, but it's good. Enjoy!

http://burghfeeding.blogspot.com/

Chef Mark DeFelice
Pascal's Manale
New Orleans, LA
Makes 2 servings

1 pound (21-25 count) shrimp, heads removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving
Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.

Manale Spice:
4 tablespoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Combine all ingredients thoroughly and store in a dry, airtight container

Dec 17, 2013
Burghfeeder in Home Cooking

'Staple' foods you just don't like

This is easy for me. Eggs. They are why I never ate breakfast for many years...Now I order steak and eggs...Sometimes I'll taste the eggs, but not always!

http://burghfeeding.blogspot.com/

Dec 17, 2013
Burghfeeder in General Topics

Tramontina vs. All Clad

It's hard to argue against the quality of All Clad, but the price can really keep many people away. I live near the All Clad manufacturing facility and they hold factory sales a couple of times a year where you can get some great deals. This year I picked up an All Clad stainless 8 quart stock pot for what they say is 78% off, ($89).

But, I've found that I like to have a few non-stick pieces and since they tend to wear out in a few years, I've been buying the Tramontina and love them.

Are they as nice as the All Clad? Not in my opinion, but they are very good and way less expensive. Almost disposable!

http://burghfeeding.blogspot.com/

Dec 09, 2013
Burghfeeder in Cookware

ERIE, PA

Erie can be a bit difficult, but there are a few exceptions. very close to your hotel (W. 12th st.) is Serafini's, a local Italian restaurant that I've enjoyed in the past. Not "fine" dining by any means, but pretty serviceable.

http://burghfeeding.blogspot.com/

Nov 04, 2013
Burghfeeder in Pennsylvania

Bethel Parkk?

And I will second Il Pizziaolo. It may be the best quality pizza you ever have, but be aware, it's more of a sit down restaurant than pizza joint, and the price reflects that...That said, it's worth it!

http://burghfeeding.blogspot.com/

Nov 04, 2013
Burghfeeder in Pennsylvania

Ever Had A Really Funny Food Moment?

When I was a child, my mother would put out a delicious traditional Thanksgiving dinner. One of the staples was a sweet potato dish. The old fashioned one with baked in a rectangular glass baking dish with tons of sweet sauce and topped with marshmallows. As she was carrying the dish into the dining room, she lost her footing and dropped the dish. It landed perfectly flat on the floor in such a manner that caused the sauce with bits of sweet potato and marshmallow to fly everywhere, even sticking on the ceiling!

After a moment of silence, we a broke into laughter!!!

http://burghfeeding.blogspot.com/

Oct 21, 2013
Burghfeeder in General Topics
1