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Topic: CFB 51 Cookbook, equipment discussion, techniques

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1344 on: June 21, 2024, 11:39:02 AM »
Pan is good because of how they get the cheese to caramelize. Pequod's is good, but Burt's is better. RIP Burt.

 

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1345 on: June 21, 2024, 11:45:00 AM »
I've never has pan in Chicago, only our local versions of it.  I have had deep dish and stuffed in Chicago, and obviously like them more than the natives, apparently. :)
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1346 on: June 21, 2024, 01:10:26 PM »
Quote from: FearlessF on June 20, 2024, 11:52:16 PM

https://youtu.be/Ov0P_bmq8tM
Pretty sure I'm on top of it. Last time I picked a ribeye at the butcher shop the guy said "yeah, that's exactly the one I would have taken!"
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1347 on: June 24, 2024, 10:12:00 AM »
Thought this crew might appreciate this.  A chart of fresh chile peppers and their dried and/or smoked equivalent.



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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1348 on: June 24, 2024, 10:19:21 AM »
I like that. Heat levels would be another interesting one.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1349 on: June 24, 2024, 10:31:39 AM »
There are lots of those out there on the internet.  Tough to find one that has every pepper above, though:


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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1350 on: June 24, 2024, 10:35:07 AM »
Ate a habanero, raw, whole, once in college on a dare. 

Won't be doing that ever again. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1351 on: June 24, 2024, 10:38:53 AM »
Yeah I love spicy food but I'm not dumb.  The hottest pepper I've ever eaten straight was a serrano, which is spicy but tolerable.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1352 on: June 24, 2024, 10:41:28 AM »
Quote from: betarhoalphadelta on June 24, 2024, 10:35:07 AM
Ate a habanero, raw, whole, once in college on a dare.

Won't be doing that ever again.
used to do that regularly when I was younger
don't anymore
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1353 on: June 25, 2024, 09:37:59 AM »
Gene and Jude's is the best. They do not include the pickle, tomato, or celery salt. And they are NOT on a poppy seed bun, although the buns are steamed.

What Makes Chicago Hot Dogs Different? (msn.com)

Gene and Jude's:

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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1354 on: June 25, 2024, 09:40:59 AM »
Quote from: betarhoalphadelta on June 21, 2024, 01:10:26 PM
Pretty sure I'm on top of it. Last time I picked a ribeye at the butcher shop the guy said "yeah, that's exactly the one I would have taken!"
That was because they were afraid they couldn't sell it because it was so bad.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1355 on: June 25, 2024, 09:46:33 AM »
Quote from: 847badgerfan on June 25, 2024, 09:37:59 AM
Gene and Jude's is the best. They do not include the pickle, tomato, or celery salt. And they are NOT on a poppy seed bun, although the buns are steamed.

What Makes Chicago Hot Dogs Different? (msn.com)

Gene and Jude's:

[img width=500 height=332.998]https://i.imgur.com/TgPD0Hh.jpeg[/img]
I'd want the pickle, tomato, & celery salt
the taters belong on the side, especially with a steamed bun
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1356 on: June 25, 2024, 09:47:58 AM »
You just gotta try it.

I take most the of the fries off, as does everyone else I've seen. Doing it this way saves paper. Recall the depression dog. This is that.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1357 on: June 25, 2024, 09:49:42 AM »
oh, I'd like it.
most dogs I eat don't have the pickle, tomato, or celery salt
and poppy seeds aren't a big deal
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