Showing posts from July, 2014

How much mustard and ketchup should go on a burger?

You're probably asking yourself how in the world can this be a blog post? Well, ketchup is evil, and as I've mentioned before here, it's been a huge debate in my own household. Recently I've been getting super technical in our food lab to create factual based recipes based on what I believe is the best tasting food. Shannon, my love, of course slathers ketchup on everything. If I make her a burger, and place ketchup on her sandwich, she will without hesitance, proceed to the kitchen and add additional to her plate and burger, then begin dipping her dripping burger into a puddle of ketchup. I've seen her put it on everything from eggs to pizza, and so when I spent the evening trying to calculate what the perfect number of ketchup drops were, she explained that I was an idiot.

In the end, I came to the conclusion that the perfect number of ketchup drops was five, not a five gallon drum to drown your patty in like Shan insists, but five drops. Of course, I knew I wan…

Domino's Pizza Dough Recipe

Pizza is an art form. Magic to some, science to others, unfortunately, many people have trouble creating a good pizzeria style pizza at home. It's actually not all that difficult, it just takes several factors to happen in the right sequence in order for the dough to come out just right. A method called delayed fermentation is similar to what large pizza chains like Domino's use, and with proper patience the novice pizza maker can succeed at making great tasting pizza dough at home. This is the preferred method if you choose to use wheat-mix flours.

White pizza or pizza bianca is a type of pizza which uses no tomato sauce. In Rome, bianca or white pizza is a bread drizzled with olive oil. Feel free to experiment using anything, but my favorite way is to top it with mushrooms, black olives, and pepperoni.

In 2009, Dominos underwent a massive change in their product offerings due to market research indicating their recipes had become dated within public opinion. Though they mar…

Iodized Salt vs Sea Salt

Usually we do recipes on Nosh, but sometimes we stray into educational food topics. Today is just such a day. The first thing you need to do is go to your cupboard or pantry and check your salt. Is it iodized (table salt is available in both iodized and non-iodized)? If it says its not, or says nothing at all, you may have a problem. I'll explain in a few moments, but your not alone, especially with the recent culinary craze of using sea salts in lieu of traditional table salts (sea salts have little or no iodine unless its specifically added). In fact, the reasons we use iodized salts have long been eroded from the public consciousness, that you may not even have ever received a primer from your parents in why we add iodine to the most used food in America, salt.

It's really complicated, and I'll try to cover as much as I can. First and foremost, you may be receiving plenty of iodine through eating fish, tropical fruits, or other methods (like kelp). However if you aren&…

Bojangle's BoBerry Biscuits Recipe

One of the jobs I worked part-time in high-school as a teenager was for a little Charlotte North Carolina based Cajun chicken restaurant chain called Bojangles. One of the cult favorites on the menu is an item called BoBerry biscuits, made from their famous biscuits, baked with blueberries inside, then topped with icing. It's the country version of a English blue-berry scone. While I worked there I made car loads of these sweet delectable BoBerry treats, and so when I got around to cloning the recipe some twenty years later, I knew a few secrets behind the process and recipe.

You see the myth I'd like to bust is that it's actually blueberries, it's not. Technically they're not berries at all. Surprised? Bojangles actually has these buckets of pellets, yes you heard me right, pellets that deliver the blueberry flavor. In all seriousness they look just like rabbit food, long cylindrical blue pellets. Your guess is as good as mine when it comes to what they actually p…

Rocky Mountain Tiger Butter

Tiger Butter is a quintessential southern dessert. When I was in 5th grade my family moved to a little southern town in North Carolina called Liberty. My math teacher also happened to be the owner of the town candy store. It was a rather too bit too much Mayberry in retrospect, but Mr. Crutchfield did make some of the best Tiger Butter in the world.

There's three ingredients in Tiger Butter: chocolate, more chocolate, and peanut butter. It's basically like a Reece's Cup fudge. So a few years ago, I wanted some of Mr Crutchfield's Tiger Butter, but I discovered his little candy shop factory was closed, boarded up. What to do, but make my own?

Its relatively cheap, super easy (you don't even have to turn on the oven), but unfortunately the numerous recipes on the web lack the perfect combination of the three ingredients. Some had too little peanut butter, some were too soft, and most of them just didn't live up to the nostalgia I had ingrained in my head.