Recently in Who's Cooking? Category

(Photo: In & Out's Double Double, which I miss horribly.)

I got an email from my old friend Chuck, and I'm still not sure if he was tormenting me, or trying to be supportive. The link he passed along was to a Serious Eats post that recently took on the challenge of recreating my favorite burger in the world, In & Out's Double Double.

I've eaten a multitude of these over the years, and while I really enjoy Steak & Shake's burgers, a Double Double with grilled onions just hits all the right notes for me. Looks like they did a great job with the attempt, and I hope the greasy glory that ultimately resulted was worth the effort!

Just click and marvel already. I'll wait.

John B. in Chicago sent a link to a bunch of curry blogs I thought I'd share, in case you'd like to take a shot at some of my favorite dishes. I don't know how good the blogs are, but there sure are a bunch of them! Take a few minutes and let us know if you think a few stand out.

(Photo and bread by: Steve B, BreadCetera.com)

Steve B is possessed. Which is a good thing.

I was doing some research last night and stumbled across Steve's blog, and I recommend it highly. With any eye for achieving professional results from home equipment, Steve puts a lot of effort and passion into his baking, and I must confess that I really miss having a professional baking kitchen at my disposal these days.

I guess I'll have to study up on the workarounds he suggests.

Check it out. Bookmark it. You can smell the bread coming off your computer monitor. Almost.

Doesn't he ever learn? The habanero burger we had when they were in town sure sent me to the sidelines for a bit.

Bob sent me a quick email raving about a quart of BBQ sauce a friend brought him from Texas:

JUST RECEIVED A SPECIAL DELIVERY OF A LARGE BOTTLE OF RUDY’S BBQ SAUCE FROM AUSTIN, TX. THOUGHT I WOULD USE SOME TONIGHT. I ATTACHED A COUPLE OF PICTURES. YUMMY!!!!!!!!!!!!!!!!!!!!

Looks promising in progress, and the kebabs look great. Say, that chicken could've used a little Survival Spice®, don't you think? Hopefully I'll be able to do a no-sodium version one of these days. It does have a lot less sodium than the vast majority of rubs out there, though.

I've been cooking a lot of skinless chicken at home lately myself, mostly out of convenience. What's your favorite- boneless/skinless, or au natural?

Okay, it was yesterday and I just noticed. Many, many more, my cyber friend! Go over there and help him blow out the candles.

Man, I wish they would have invited me!

Scott,

Fourth of july dinner. bar-b-qued chicken with a plum-chipotle marinade, grilled vidalia onions, zuccini, and corn. penne with red hatch chile and portobello sauce. Sorry I didn't take pictures of the Survival Spice rubbed london broil and fixins' from the night before, but it was really good too.

Steve and Star

I'd like to know more about the sauce on the penne, it sounds great. No pictures of the London Broil, sadly, but here's a version of mine done in a marinade of Tibvrtini Extra Virgine di Oliva, Tibvrtini Aceto di Vino Blanco, and some Survival Spice™ that's simple and amazing.

At least he cooked it, in a really interesting way. Check out his Cedar Planked Roasted Tofu.

And kudos to his BIL John for having the cajones to try the finished dish! You really do want to spend a few days incorporating flavor into tofu, and if you don't have that luxury cubing it into smaller pieces or poking holes into a larger piece helps the marinade or seasoning permeate it more efficiently.

Uh, was that a galvanized nail?...

Apparently it's still too cold in Chicago for John to fire up his grill, but it didn't stop him from coming up with a great rib idea:

Its been a while since I've posted anything so here's 3 slabs I cooked off yesterday. I took the slabs and rubbed then w/ Survival Spice and wrapped them in Film and refriged for 24 hrs. I heated the oven to 280 and then dusted them again covered them with foil and popped them in with a pan of water (seperate of course)in the oven to add moisture. One and half hours covered then uncover , redust and pop back in checking every 20 minutes and marinate w/orange juice , pureed garlic (lots) , honey , and get this ............ a glop of Safeway's mango-curry sauce /// its 2.79 a bottle and really can add accent to a variety of dishes , no shit try it .............................. great w/ home made frittes ................... which I made along with a Thai Jicama salad.

I've been on a diet so this was a
treat , urp.......................I cooked them for 4 hours..... dusting them every hour w/ survival spice so
that it was embedded into the glaze.

Sounds like some serious flavor going down there! I like the idea of layering the Survival Spice®, too.