deddawg's Profile
my refried beans are gross-what am i doing wrong?
Would have to see your recipe to know for sure but assuming you are cooking the pot of beans correctly, after that you want to fry up a little onion (and garlic if you want) in lard or oil and start with just a cup or so of beans, using a slotted spoon so it's only the beans, and then maybe half a cup of bean broth. Cook it for a little bit before mashing, then cook some more until it's thick. Keep adding more beans and brother until you've used up all your beans.
If you're just mashing the entire pot together that's too much liquid. Even if you're using a stick blender it's best to drain the beans first and then add back maybe half the reserved broth. In general you should be able to just continue cooking them (at higher heat with lots of storing) to boil off some of the liquid and thicken the beans,
And hopefully your broth is flavorful as well - throw some onion, garlic and bay leaf in there for the initial cooking of the dried beans.
Papalote Salsa -- Has Anyone Tried Recipes on CH?
Not sure which recipes you are using, I guess the green onion one could be this:
http://www.chow.com/recipes/10646
Should be very finely chopped, more of a garnish really. Regardless, it's not exactly like Papalote (they also deny using pumpkin seeds but restaurants always deny), but it is totally awesome.
Bunk -vs- Meat Cheese Bread
Both pretty awesome. Bunk is a bit more over-the-top. Neither place really specializes in the sort of sandwiches you'd want to take back to Salem or eat two hours later at a picnic (though doing so, or even microwaving, still leaves you with a better sandwich than most places I suppose).
Visit their sites, the menus should pretty much tell the story. I love Bunk's breakfast sandwich (which Tommy Habetz also used to serve at Gotham Tavern) so much I don't know the rest of their menu as well as I should, while my favorite MCB sandwich is asparagus, hardboiled egg, parmesan and bacon aioli, which is probably not on the menu right now (until asparagus season).
Cincinnati: Gotta get a Goetta
Here's why I originally asked:
http://cincinnatimagazine.com/article.aspx?id=76866
goetta
Article in Cincinnati magazine:
http://cincinnatimagazine.com/article.aspx?id=76866
Cincinnati: Gotta get a Goetta
Anybody still have a family member who makes goetta at home?
What's so special about Burgerville?
No argument here. I wish it weren't so, and I'm sure Steak and Sheak and In and Out and even Whataburger down in Texas all taste better 'cause their food is junkier, but Burgerville does not excite me like I want it too. Sweet potato fries are probably the best thing on the menu.
Can't agree about Burger King though.
There's a burger drive in place in Vancouver, WA that looked in intriguing. I have never been though.
