Jason Perlow

Gee, I wonder if that would work with pound cake and chocolate in the center....

These are used in what, salamanders? Or over a gas flame? Surely not toasters! I found a few on ebay: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...583&category=82 http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...93&category=983 http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...04&category=983

"House Special" Lo Mein Noodles with Char Siu (Roast Pork), Egg, Firm Pressed Tofu, Baby BokChoy, Scallions, Beansprouts and Carrots NOTE: Its not delivery. I made it. Really.

Kenny, do you use those at the restaurant?

White Manna uses potato rolls, see the pics in the link above. Not sure what White Rose uses.

Yeah, we have our share of artisinally produced belly bombs in NJ, all sorts of very small chains. White Manna only has 2 stores, and White Rose has only a couple as well.

Actually, SLIDERS (White Castles or Krystals) have holes, but Belly Bombs do not. Case in point, the burgers at White Manna in Hackensack, NJ. I believe the White Rose burgers are similar as well. The bombs we made were considerably thicker than a WC or Krystal slider and closer to a White Manna. I think to get a really thin burger you need commercial meat processing equipment and they need to be frozen before cooking so that the sheets of burgers can be handled easily. The bombs at White Manna are actually ground beef meatballs which are smooshed onto a bed of grilled onions.

That Kings Hawaiian bread is awesome. Rachel and I had it for breakfast every day on our honeymoon on the Big Island, back in '95. I didnt recall seeing them in that size then, though. It must be a fairly new product in their repertoire. Unfortunately I havent seen any Kings Hawaiian products at supermarkets in New Jersey, I'd sure like to get some. I'd imagine they'd go really well with burgers, but I agree, spicy condiments would be necessary, I wouldn't go for sweeter relishes or pickles.

Thats a brilliant writeup, Lana. I'm glad you enjoyed it as I did.

Yep. Its our last jar of your relishes that you gave us, I'm afraid. We've been using them a lot. I'm particularly fond of the corn one.

It was 8 oclock at night, I didn't feel like going out, we had hamburger meat and we had a pack of hot dog buns. The technique was also recently shown by Alton Brown on an episode of Good Eats, so I figured I'd give it a whirl.

El Gordo is enroute back from Florida. We're freezing up quite a few of the patties and will re-heat some of them over the next week. I decided not to freeze them with the bread on 'em. I want to get some better rolls.

Belly Bombs

Yeah, actually, we did that with the leftover meat for the second cooking round using skewers. I don't think it really accomplished much but Rachel liked them that way.

Well, you see, I already have this other internet site that I got, which is taking up an inordinate amount of my time....

Roast Beef with Sharp Sliced Cheddar Cheese and Arby's Horsey Sauce

Stage 1: Begin grilling sliced onions in cast iron griddle using bacon grease or butter. Stage 2: On a sheet pan lined with cellophane wrap, flatten out fresh ground beef (2lbs) and heavily season with salt, pepper, onion powder and garlic powder. Stage 3: Fold layer of ground beef over in half. Stage 4: Apply secondary layer of cellophane wrap and flatten the meat a second time with a rolling pin. Cut meat into small squares or rectangles, big enough to fit your mini-buns. We used hot dog buns cut in thirds, but if you can find some small potato rolls, even better. Leave excess meat over for a second round. Place the portioned ordinance onto the plate. Commence grilling on medium to high heat, 1.5 minutes per side or until desired doneness. Place ammunition onto loading vehicle. Apply ketchup, mustard and grilled onions or other desired condiments for the specific mission characteristics. Bombs Away!

Nasty, nasty hobbitses!

I'm sorry but an omlette with ketchup on top of it filled with ketchup flavored fried rice is something one would eat if you are either piss drunk or are baked out of your skull, or convalescing from said activities the next morning.

That Omuraisu thing looks like something you would eat if you were really inebriated... frankly so does Jiyuken

You are still not going to be able to produce the same exact results at home as you would with a commercial oven, exact thickness of stone or not.

BTW here are the technical stats on a popular gas fired Pizza oven unit, a Montague, which is very similar to Vulcan: http://www.bigtray.com/productdetails.asp&...atid.11010.html Throttling thermostat adjusts from 300°F - 650°F Cast iron burners rated at 40,000 BTU 80,000 total BTU Holds 6 each 12" pizzas, or 2 each 18" pizzas AGA, NSF The electric ones on that web site also don't go higher than 650. As I said though, they usually don't bake higher than 500 or 550. Its the huge volume of air circulation in those things is what is making the difference.

You're not going to be able to competely reproduce pizza parlor results even at similar temperatures because those big Vulcan units (like Difara in Brooklyn uses) are so huge and circulate so much air that theres almost no loss of heat at all when the pizza guys open it up every few minutes to check on it. You open up your home oven during the baking process just once to check, you're gonna lose all that heat in seconds.

Yummy. Rachel did a great job!

Yes, Pimenton signifies Spanish Paprika. =R= Pimenton De La Vera is the good stuff. And yes, it is smoked.