Posts posted by Norm357
God himself tole me that a hot dog should be all beef,grilled, served in a soft bun,and garnished with only a this stripe of yellow mustard.
And don't discount The Dining Room at the Ritz-Carlton Buckhead---very posh, and the food is great. The chef there at the moment is a bit quiet, so it's not so much on people's radar as it's been when some other chefs have run the show, but it it's still excellent. Also lots of local product featured.
Amen. I love the place.
The Burger King 3000 commercials creep me out big time.
East Point. THE TASTING ROOM on Camp Creek Parkway has closed.
It helps to not be in jail for dog fighting when you own a restaurant.
Midtown. SWEET LOWDOWN has closed. (Guess the new chef didn’t help).
That sucks. I loved the place.
Hey, did anyone hear about Mario leaving the Food Channel. I don't think he's the one they are doing the "New Iron Chef" - I thought that was Maramoto.
Yes, he's gone; check the Paltrow/Batali thread on this same subfolder for the details. That makes this episode all the more bittersweet. It was a great one and brought to mind memories of the IC Japan shows. I came to the realization that it's rather disturbing what I'd be willing to do to have been on that tasting panel.
Mario says he is NOT leaving the Food Network. Stop believing the fish wrapper known as the NY Post.
South Fulton. BIG DADDY’S SOULFOOD will open soon on the rapidly revitalizing Old National Highway.
I will try this place, but I will be armed. Old National Hwy is a seriously dangerous place.
The things I do to get good soul food.
No Reservations Hong Kong.
Best episode ever.
I feel like the redneck cousin from out in the sticks.
Right now, I am enjoying an ice cold 22 oz Icehouse.
Arrogant Bastard is my favorite though.
I hope you don't think any less of me.
Roast frozen veggies off, then make vegtable soup.
My favorite server story was when my wife and I were returning from a weekend at the beach. We stopped at a fast food joint because that was all there was on route 50 back to Virginia at that time, and we were extremely tired.
It was a "Sambo's", (I believe they changed the name as being grossly un-PC) which had an open kitchen. We ordered sandwiches from the slick plastic laminated menu with pictures of each of the offerings.
When it was prepared it was passed to a kid who was obviously brand new to this establishment. I heard him questioning another staff member how the plate should look and they replied, "Just look at the picture!"
He studied the menu then moved thing around on the plates and as a final touch, BIT OFF a couple of pieces of parsley from a large bunch and proudly garnished the sandwiches!
I loved the Sambos in Panama City Fl when I was a kid. The place is now a Howard Johnsons and just not the same.
From Roccos website.Calling all "Good Lifers"! Are you planning an event or party? Do you need
some culinary counseling with food or wine? Want to revamp your life Rocco
style? Well if you live in the NY area, a major cable TV network would
like to hook you up with Rocco and his Team so they can get you on the road to
the Good Life! Please E-mail Mikefigs@roccodispirito.com with your problem
and we will contact you!
Grab The Good Life!
Wow, everyone has such great camera skills! All these pictures look great!
They were good pictures, not crappy. I agree, a good beef hot dog needs nothing but mustard. That's how I have them almost all of the time. Exceptions: an occasional chili dog from a cart (Tony's Truck in Newark) and of course, an Italian Hot Dog. Toppings such as Texas Weiner chili and Rutt's Hut's delicious relish go better with a pork based dog.
Speaking of Italian Hot Dogs, Jimmy Buff's was mentioned in the Chicago Tribune recently.
From the posted article...Imagine cooking a hot dog, green peppers, red peppers, onions and potato wedges in a vat of hot oil. Then gutting out half a loaf of "pizza bread"--which I can only describe as a pita made from pizza dough--coating the shell's inside with mustard and filling it with (in this order) the hot dog, the onions and peppers and the potatoes.
I would love to try one, just to say I did!
We did Hot Dogs at the park yesterday.
Grillin up 24 of Nathans finest.
The only way a Hot Dog should ever be served.
Me doing what I do best.
Sorry for the crappy phone pics.
Mine would be cleaning the livers up and then wrapping it up with bacon strips. Pop into the oven and bake for 15-20 minutes or until the bacon is done and crispy. Delicious!
I would do the same thing, except I would throw them on the grill.
I love melting Velveta in the microwave along with a couple of cans of Rotel. It makes a quick easy chip dip.
Thanks for the review. Everything looked very good.
(Yes, I also thought about rolling the skin around some type of dowel, deep frying it like a pasta tube and piping the potato inside. I quickly dismissed that idea as lunacy. I'm not even trying to get this woman into bed.)
Next time I roast a chicken, I am doing this.
What does this mean?
And how do I know if it is ripe?
Size 8 Croc included for scale.
(I planted some mixed melons from Burpee, and in my usual enthusiatic disorganization, I tossed the packet, so I don't even have a list of suspects.)
That looks like a spaghetti squash to me.
Ok, I got carried away and, at the advice of my favorite wine merchant, I bought some smoked cheese and a hunk of Hugarian smoked pork loin to go with this juicy French Columbelle, to serve as snacks with 2 friends. That was all well and good, but now I'm left with big leftover hunks of smoked cheese and smoked pork loin---I mean, seriously smoked, like the meat was air-dried (still has the string attached.) I'm having some friends over Friday evening and would like to incorporate the dried smoked meat into some sort of hors d'oeuvres, but not being a big meat eater, I'm sort of clueless. Unless sliced very thinly, the meat is quite tough, but sliced thinly and allowed to come to room temp, it has a great flavor. Any suggestions????
Yeah! Cuban sammies. What time do we eat?
Charleston, SC update
in Southeast: Dining
The Cork Bistro rocks my socks whenever I am in Charleston. About every other month.