tag:blogger.com,1999:blog-7173052990851751381.post1888494202154622109..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Beef Sliders - Insulting Your Intelligence 2-Ounces at a TimeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7173052990851751381.post-83012790788992347522011-08-15T12:31:12.320-04:002011-08-15T12:31:12.320-04:00Sorry that's one of those questions I can'...Sorry that's one of those questions I can't answer unless I was there with you. I just used a regular non-stick pan. Maybe the heat is too high.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49839639115709560852011-08-15T12:27:48.713-04:002011-08-15T12:27:48.713-04:00Chef John, do you have stovetop non-stick pan, or ...Chef John, do you have stovetop non-stick pan, or griddle recommendations? By the time my burgers are done, my oil always seem to be burnt and stuck on after the first round of burgers come off. Or is it me? Is my fire too hot? Am i using too little oil? Should I use a certain type of oil? <br />Thanks!NoUseForANamehttps://www.blogger.com/profile/06525015910537711870noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36538365189225214562011-01-27T17:46:17.872-05:002011-01-27T17:46:17.872-05:00I made these for dinner tonight and am so pleased ...I made these for dinner tonight and am so pleased with the results...I guess I'm an idiot because I found all the tips very helpful...dividing the meat...the cupcake papers...and especially the muffin tin...I'm not confident cooking meat but like med/rare so I set the timer for 3 minutes and felt a little idiotic but it worked...:-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74158544340159208742010-10-07T02:27:21.047-04:002010-10-07T02:27:21.047-04:00Hailing from the home of the Krystal, I grew up on...Hailing from the home of the Krystal, I grew up on sliders. This is a super recipe, and the "secret" sauce is wonderful (though I can't believe DQ keeps any Dijon mustard on the premises). Chef, your secret sauce is very versatile, too. Many thanks.Non-Chef Johnnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29783838831166519382010-02-08T11:53:24.451-05:002010-02-08T11:53:24.451-05:00We made the sliders yesterday - exactly as written...We made the sliders yesterday - exactly as written. They were amazing... even better with the BBQ sauce your wife made... Thanks for the great recipe AND the delicious sauce. We sprinkled the rub in the cupcake tin and on top of the beef too. My kids now think I am so clever!Chef John Rulesnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57132271387693165212009-11-30T07:12:38.677-05:002009-11-30T07:12:38.677-05:00it's ok chef. still a fan! hehe.. would you re...it's ok chef. still a fan! hehe.. would you recommend putting aioli on burgers?Mauinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38326756361898839612009-11-29T04:08:20.937-05:002009-11-29T04:08:20.937-05:00impossible to say exactly, depends on the thicknes...impossible to say exactly, depends on the thickness and heat of the grill. cant give a time. sorryChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4421196682270615652009-11-29T02:51:02.106-05:002009-11-29T02:51:02.106-05:00Hey Chef John, how long would it take for a burger...Hey Chef John, how long would it take for a burger about 3/4 of a pound to cook until medium? How many minutes per side? More power to the site and "as always, enjoy!" :DMauinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76238548076619439812009-06-05T11:16:15.704-04:002009-06-05T11:16:15.704-04:00thanks! relish is just chopped sweet pickle relish...thanks! relish is just chopped sweet pickle relish from the market.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75727798967565513362009-06-05T11:07:31.006-04:002009-06-05T11:07:31.006-04:00Awesome!! I'm addicted to your website. I didn...Awesome!! I'm addicted to your website. I didn't find out how to post a comment until now so...heyho, at least I am posting...<br /><br />I love cooking, and that secret Slider sauce recipe looked awesome, but I was wondering: What is relish? In the video it looked like some kind of pickle mix. Please answer, I want to make that slider relish sauce! Thanx.Chef Snazz :)noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66469859162133033492009-01-31T15:16:00.000-05:002009-01-31T15:16:00.000-05:00Sorry John, but as good as these look, they're not...Sorry John, but as good as these look, they're not sliders - they're mini-burgers...See also:<BR/>http://aht.seriouseats.com/archives/2008/07/slider-defundefinedion-mini-hamburgers-onions-pickles-steam-awesomeness.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90134441608056724732009-01-30T17:00:00.000-05:002009-01-30T17:00:00.000-05:00My dad came up with an addition to the recipe--we ...My dad came up with an addition to the recipe--we were out of relish for the sauce, so along with the tomato slice, we added half of a bread and butter pickle slice. They're sweet and tangy and don't take up much space, so they're perfect for sliders. Highly recommended. Thanks for the awesome recipe!VengefulTikiGodhttps://www.blogger.com/profile/09582011513707460451noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1824646705787546432009-01-27T20:28:00.000-05:002009-01-27T20:28:00.000-05:00Gotcha. Thanks, Chef. I'll just have to start to...Gotcha. Thanks, Chef. I'll just have to start touching everything I cook. :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12112469543386562582009-01-27T17:50:00.000-05:002009-01-27T17:50:00.000-05:00Chef John...you totally have a cold.Have some soup...Chef John...<BR/><BR/>you totally have a cold.<BR/><BR/>Have some soup, and rest up.Gracehttps://www.blogger.com/profile/15634192952317006920noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61722515260720261972009-01-27T16:33:00.000-05:002009-01-27T16:33:00.000-05:00people try too, but it's too abstract to "teach" i...people try too, but it's too abstract to "teach" it's a feel you get after years and years, and varies for every meat, and every cut and every thickness. That's why I laugh when a TV chefs shows how to do it.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9330186761903618152009-01-27T15:05:00.000-05:002009-01-27T15:05:00.000-05:00Hi, Chef J.I am wondering if you could do a video ...Hi, Chef J.<BR/><BR/>I am wondering if you could do a video on the poke method of testing meat doneness. I saw you give those sliders the touch test, and I'd really like to know how the touch test works. <BR/><BR/>I will certainly be making some sliders in the future here using your technique.<BR/><BR/>Thank you, thank you, thank you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86095943128982195742009-01-27T04:49:00.000-05:002009-01-27T04:49:00.000-05:00yes those are basically the same.yes those are basically the same.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23030844129091605882009-01-27T04:24:00.000-05:002009-01-27T04:24:00.000-05:00Sorry chef, I was in the metric world..The same te...Sorry chef, I was in the metric world..<BR/><BR/>The same temperatures converted to Farenheits: rare 105, m-r 120, m 135, m-w 150. Any similarity?<BR/><BR/>-elias-Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57266565475839667422009-01-27T02:14:00.000-05:002009-01-27T02:14:00.000-05:00Diary Queen? My sauce? Those bastards!Diary Queen? My sauce? Those bastards!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55289999732416098042009-01-27T02:13:00.000-05:002009-01-27T02:13:00.000-05:00thanks! sorry I dont so Celsius so I can't tell if...thanks! sorry I dont so Celsius so I can't tell if its the same.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18785161537598837112009-01-27T02:02:00.000-05:002009-01-27T02:02:00.000-05:00Hello chef John!First of all, thank you for a grea...Hello chef John!<BR/><BR/>First of all, thank you for a great site, it's been my favourite for ages and I visit foodwishes almost daily.<BR/>This might be a little off-topic, but I've always wondered that is the US scale for doneness different from the European? I mean for us (I'm from Finland) a US medium-rare steak looks kind of medium or even medium-well at some times. We use the French approach: bleu (rare), internal temp max 40 degrees Celcius, saignant (med-rare) 45-50C, a point (medium) 55-60C, bien cuit (med-well) 65C. And that's it. No well done as it comes to tender cuts such as fillets etc.<BR/><BR/>Keep up the great and very professional work!<BR/>-elias-Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33238846858688916322009-01-27T01:43:00.000-05:002009-01-27T01:43:00.000-05:00Incidentally, as a former employee of Dairy Queen ...Incidentally, as a former employee of Dairy Queen I can tell you that your secret sauce recipe is the exact same as their's. There's probably some unwritten kitchen rule I'm violating there but I'm ok with that.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17518145957321232942009-01-26T23:09:00.000-05:002009-01-26T23:09:00.000-05:00Ummmmm. I'm gonna have to make another batch. Last...Ummmmm. I'm gonna have to make another batch. <BR/><BR/>Last sliders I made, I put some bacon through the Kitchen Aid grinder and mixed that in with the ground beef. I stuck a bit of gorgonzola in the center and had a bacon / gorgonzola slider.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33059993003726024612009-01-26T21:24:00.000-05:002009-01-26T21:24:00.000-05:00Hey Chef,When I saw the beef in the muffin tin, I ...Hey Chef,<BR/><BR/>When I saw the beef in the muffin tin, I thought you were trying to win a date with Rachel Ray :o) ... Nice trick with the tin!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90358075202504506132009-01-26T20:47:00.000-05:002009-01-26T20:47:00.000-05:00I don't know if you have Merita bread but at the M...I don't know if you have Merita bread but at the Merita bread outlet, they sell the perfect rolls, pack of 12 for those sliders. They look good.Connie T.https://www.blogger.com/profile/01545099017971912245noreply@blogger.com