Comments for foodnerd.org | Henry Hong the Food Nerd

Comment on Grilled Pizza by Barb

Barb — Fri, 28 May 2010 00:11:15 +0000

I’ve been doing grilled pizza for a few years now. I find that Trader Joe’s has a great pre-made pizza dough in the refridge dept for about $1. The other thing that I do is to put the fresh greens on the dough first, so they don’t dry out. I do like the oil on the greens, tho.

Comment on Homemade Pit Beef Recipe. P.S. Pit Beef IS NOT Barbecue by mike

mike — Mon, 17 May 2010 23:18:19 +0000

You mentioned the New York Times article from 2000.
The author, Steve Raichlen grew up in Baltimore, has a grilling/smoking show
on the Food Network and has numerous books & recipes covering outdoor cooking.
He is a master.

Comment on Yeah I’d Pastrami That, I’d Pastrami the Hell Outta That by cake recipe india

cake recipe india — Fri, 19 Mar 2010 19:00:05 +0000

yummmy… thanks for the ideas , i’d love to adhere to your blog as generally as i can.possess a nice day~~

Comment on Yeah I’d Pastrami That, I’d Pastrami the Hell Outta That by Cisco

Cisco — Thu, 18 Mar 2010 17:30:31 +0000

Any news on the comparison? I’ve been making my own and decided the dry cure is much better (I always smoke it). My friend insists on the brine. Curious how you stacked up to Katz’s. I think I needed even more pepper than I already use.

Comment on Curse You Guy Fieri! Or, Sorry Chaps by brian laird

brian laird — Sun, 31 Jan 2010 05:25:43 +0000

I hate him! He is so digusting with his rings and hair. I really do wish he would die!!!!

Comment on The Canopy – Baltimore’s Best Pit Beef? I Hope Not. by Trevor

Trevor — Fri, 29 Jan 2010 21:35:41 +0000

You can buy weck rolls at Wegman’s (a WNY-based chain) in Hunt Valley. I believe they bake them fresh in the store.

Comment on Ramen Review – Myojo Chukazanmai by Joe

Joe — Sun, 22 Nov 2009 06:16:27 +0000

In actuality, the soup base is the saltier of the two sachets. If you have ever dipped a chopstick into the packet and had a taste, you would be surprised. To reduce your sodium intake simply use a few drops of the liquid sachet and less than half of the soup base. And don’t drink the soup either. simple.

Comment on Ramen Review – Myojo Chukazanmai by Becca

Becca — Sun, 01 Nov 2009 17:40:15 +0000

I loved this review – I love this ramen too and I hope you don’t mind but I posted a link to your blog in my most recent post.

Comment on The Canopy – Baltimore’s Best Pit Beef? I Hope Not. by corby petersen

corby petersen — Sat, 17 Oct 2009 21:30:41 +0000

I get sliced pork 4 times a month it is great best sandwich in town

Comment on Pickles, Korean Style – Oi Sobaegi/Cucumber Kimchi by Richard

Richard — Fri, 07 Aug 2009 02:49:09 +0000

KIMCHEE-BLUE CHEZ BURGERS: It’ll Change Your LIfe

I listen to you, Henry, on Midday now and then. I’m new here, but I had to comment. Simple–combined 85/15 ground beef with roughly chopped cabbage kimchee, and Danish blue cheese. Go easy with the amount of blue, it’ll be tempting, but it’s as simple as it sounds, and more delicious than you can imagine.

MUST GRILL or BROIL. I don’t see getting rid of the moisture in both the fat of the meat, and the liquid from any quality or average, store-bought kimchee. Bon appetit.