Comments for foodnerd.org » FoodNerd

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

Neva — Wed, 29 Oct 2008 05:01:14 +0000

Keep up the good work.

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

JohnnyD — Sun, 28 Sep 2008 03:22:41 +0000

Ok I bought my 26 lb Steamship Round (Inside Top Round, Whole Top Round) and I made a rub and I rubbed it and now it’s in the cooler. I will be scorching this baby on Wednesday morning and it will be ready for the Lunch Crowd. I have 60 Corn dusted 5 inch Kaiser Rolls coming in Monday morning. I have pure horse radish and also a “Horsey Sauce” clone. I put a new drive belt on my slicer and sharpend the blade. Wednesday is a busy day for me because the joint next door does $5.00 hair cuts on Wednesday.

Comment on Pickles, Korean (via Baltimore) Style - Oi Sobaegi / Cucumber Kimchi by Lola

Lola — Tue, 23 Sep 2008 21:03:51 +0000

I have kept my friends stocked with a steady supply of cucumbers all summer and there are still about 800,000 cucumbers left in my garden. Though your recipe said not to use certain types; and I’m not sure if mine are slicer or pickling or what but I tried your recipe and it’s delicious! Thank you.

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

JohnnyD — Mon, 22 Sep 2008 02:24:39 +0000

It sounds like Baltimore Pit Beef is a lot like Beef on Weck from the Buffalo (NY) area.

Comment on The Canopy - Baltimore’s Best Pit Beef? I Hope Not. by Henry Hong

Henry Hong — Thu, 18 Sep 2008 20:01:41 +0000

Heheh nice! I’ve never seen much if any attention paid to the bread, so I would say straight outta the bag. My personal preference is a cornmeal-dusted kaiser roll, for its absorptive qualities and durable texture. When you’re biting through an inch and a half of beef, a strong platform is desirable, imo. A few places use plain white bread, which I guess could be thought of as old-school or whatever, but frankly says to me cop-out and cheap-ass. Let me know how Oregonians take to it! The only other state in which I’ve even seen the term “pit beef” is PA, and it was actually barbecued beef, i.e. slow-smoked pulled brisket.

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

JohnnyD — Thu, 18 Sep 2008 13:49:02 +0000

I am going to introduce Baltimore Pit Beef to Oregon. What preparation does the bread or roll go thru? Is it toasted, grilled, steamed, or right out of the package?

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

Henry Hong — Fri, 12 Sep 2008 02:52:31 +0000

That’s a good point, although I’d say it’s pretty difficult to over-salt a 3-4 lb. hunk of beef, particularly if you are applying the rub pretty far in advance. I would say 2-1 salt to pepper if you’re using fresh ground pepper, or almost equal if you’re using more finely ground pepper. Trust me, a top round roast can handle a lot of salt.

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

Hatepaste — Fri, 12 Sep 2008 02:41:47 +0000

Hey Henry, happen to think of something. Was getting ready to put the rub on, but I realized…What ratio you use for the salt/pepper? Don’t want to overpower it, one way or the other.

Comment on Quality Chinese in Odenton. Yes, Odenton. by Henry Hong

Henry Hong — Fri, 12 Sep 2008 00:37:57 +0000

tiffany- I’m so glad you got to pay the place a visit. Did you get to try the “Lovely”? I still think about that dish. But every time I am anywhere near Odenton it always seems to be a Sunday. The universe hates me, apparently.

Comment on Quality Chinese in Odenton. Yes, Odenton. by Henry Hong

Henry Hong — Fri, 12 Sep 2008 00:36:40 +0000

Hey Don and crackers! Oh man, that soju…. Next week I’ll be pairing it with fried insects as research for an article by another writer at CP. My feeling is I will be pairing a LOT of it with the bugs. Sorry I’ have been so completely MIA, but I am slowly trying to rebound from what can only be described as a spectacular cascade of horrible failures, both mechanical and personal. crackers - dim sum!