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BostonAdam

For the Best Sour Patch Kids, Go to a Show

If you're going to mix something with popcorn, let it be Milk Duds. Raisins have no place in my movie theater junk food binge. And SPKs are best eaten alone, or with alternating sips from a 90oz Coke. Mmm, sugar.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

@willsfca

I thought you were attacking east coast pizza! If you want to talk east coast food in general I'd actually be likely to side with you. California cuisine has in my opinion been a huge, huge component of moving the American dining landscape as a whole out of the stone age it was previously in. Except for pizza, that is :-)

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

@Griff

If calling BS like I see it is narrow minded, then yes. My mind is tiny indeed.

Here's one of the articles that helps me keep myself as ignorant as possible.

http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html

If you bother to read it you'll see that #25 is the only style on the list that originated on the west coast. It's exactly what I described above: the pizza from Spago. Please help to broaden my horizons! Do you have a link for a comprehensive guide to the many innovative west coast pizza styles?

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

"This might fly on the East Coast"

Yes, the West Coast is known for its pizza innovation and multitude of styles. (Ooh, Thai Chicken Pizza! Thanks, Wolfgang!) Oh wait, no it's not. Shut up.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

@Sam Larsen

Uncooked sauce is only preferable, AFAIK, for Neapolitan style pizzas. For NY style, bar style, etc, cooked sauces are the way to go. So should be no worries there.

The Science of Baking Bread (And How to Do it Right)

A couple of questions:

A) Any tips for preventing wetter doughs from sticking to a banneton? I've been using a 50/50 blend of rice flour and AP to "dust" the banneton, which has really helped compared with 100% AP, but "dust" here is really a fairly thick coating that's blocking the nice spiral pattern. There's gotta be a better way..?

B) Regarding doneness, how about internal temperature? (I guess others have already asked this, but I'll put it out there again.) And regarding weight, is there a general formula that can be applied WRT a proper ratio of water loss? (I guess it would depend on bread style.)

Country Captain is the Southern Icon You May Have Never Tasted

Great piece! I wasn't at all familiar with the dish and found the story fascinating.

Win a Copy of 'Shrubs: An Old Fashioned Drink for Modern Times'

Please do all the giveaways like this going forward? Would be great to be able to enter them without getting a flood of others' responses in my inbox.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

Best of luck.

Why is the meat not good the next day? Can't you offer a lower-priced lunch special, re-use the leftover meat in some other preparation, etc?

Seems like there should be various ways to recoup that investment, and at least in my experience BBQ still tastes great--if not even better--the next morning... Breakfast service? Beautifully smoked shredded pork topped with a couple of runny eggs..? Works for me :-)

Knife Skills: How to Clean Shiitake, Portobello, and Oyster Mushrooms

"When buying mushrooms of any variety, it's best, if possible, to buy portobellos"

I don't think that's what you meant to say here.

The Secrets Behind Making Incredible Matcha

Great article! I'm not especially interested in matcha but found this fascinating and extremely well written.

Insanity Burger From 'Jamie Oliver's Comfort Food'

@sdfishtaco

No, he's not saying that at all. He's not telling you to eat a burger every day of your life. School lunches, on the other hand, are eaten by kids every weekday of their school life. Totally different thing.

Duckfat Chef Rob Evans Picks Portland, Maine's Best Bites

And of course, Poutine: Duckfat :-)

Taste Test: Is Domestic Parmesan Cheese Worth Using?

@SaqibSaab

They do. That's the reason I asked upthread about the Sartori brand. They've done a couple of "extra-aged" versions. Here's a link to a 36-month version, which I thought was really good when I tried it recently. (I did not try it side-by-side with PR so no comments there.)

http://www.sartoricheese.com/products/limited-edition-cheese/family-heirloom-parmesan/

Unfortunately I think Daniel is correct WRT price vs value -- it's actually much cheaper, in this case, to buy real-deal PR. But perhaps the domestic version has its own charms? I'll have to buy some more and do a test...

Taste Test: Is Domestic Parmesan Cheese Worth Using?

@Tkocareli

Yes, imported is definitely the key here. Here you go!

http://amzn.to/1rnsmTz

Taste Test: Is Domestic Parmesan Cheese Worth Using?

@Tkocareli

You can often find good deals on Amazon. Here's a particularly nice one:

http://amzn.to/1ruPwHZ

Mushroom Soup and Pasta Bake From 'Jamie Oliver's Comfort Food'

What's with listing random dishes in the comments?

Taste Test: Is Domestic Parmesan Cheese Worth Using?

There is a big difference between "the best" and what might be good enough for various applications. Do you really need "the best," most nuanced cheese if, for example, you're using it as part of the blend for a lasagna?

Also, was the Sartori brand part of the domestic lineup?

Soft Cooked Eggs With Kaya Jam and Toast: Singapore's Signature Breakfast is Right Up My Alley

That looks excellent.

My late night snack of choice is somewhat similar, texturally: Natto stirred up with a raw egg, topped with a generous sprinkle of nori furikake. (I've been repeatedly told by my family that this is absolutely disgusting, especially the slurping part, which is why it's reserved for late night purposes!)

Manner Matters: Does She Have to Bring Her Boyfriend?

I suspect that the vast majority of men would absolutely love to NOT be dragged in to an dinner featuring their partner and a friend. I, for one, would much rather stay at home, relax, and catch up on a few episodes of Homeland. Easy potential solution, then: Go right around the female friend, if at all possible, and ask the guy directly if he minds if you borrow her for an evening. He'll say yes, and she can't say no.

BTW, it's not just women that exhibit this rather annoying trait. I have a long-term male friend who absolutely refuses to make plans without his wife. Even meeting for a beer or two after work is out of the question... So annoying, and so weird. Sorry, Kenji, but it just is :-).

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

You mentioned that you like the feel of a wooden spatula, so it might not be for you, but in my humble opinion the GIR silicone spatula is the absolute king of spatulas.

Check 'em out: http://www.amazon.com/GIR-Ultimate-Spatula-Red/dp/B00BJT61FE

Manner Matters: A Spicy Food Lover's Conundrum

Oh come on, @RaptorEsq, any column that tells you what to do when you're "in need of a good blow" has at least some merit.

Ideas in Food vs. The Snickers Bar (or How to Make the Ultimate Snickers Pie)

Even the haters have got to love this one!

Breadmaking 101: How to Mix and Knead Bread Dough Like a Pro

Another great post in this series!

Question: How much would you knead (in the stand mixer) were you going to introduce a cold retardation step? I've read anywhere from "barely knead at all -- or too much gluten will form" to "nothing changes." Thoughts?

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

@Max thanks!

@Kenji try any other brands? Amazon has at least one more -- Canasta? Perhaps a taste test is in order?

BostonAdam hasn't written a post yet.

The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

Flank steak is one of those cuts of meat custom-built for the grill. When cooked right, it has a mild, beefy flavor and lean texture, with just the right amount of chew when you slice it thinly across the grain. Butterfly that flank steak and stuff it with flavor-packed ingredients like Italian cold cuts, cheeses, and punchy condiments, and you're really in business. A nice flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill, the kind of thing to pull out when you want to impress the neighbors. More

West Indian Roti and Doubles Galore at Singh's Roti Shop, Boston

There aren't a ton of West Indian restaurants in Boston, so if you rolled into Singh's Roti Shop expecting chicken tikka masala, saag paneer, and a mango lassi, well, you wouldn't be the first. "Some people don't know about the food, and think we're from India, but it's Caribbean flavors, and we start educating them." That education takes the form of hearty puffed-and-stuffed roti, fried doubles, and more Trinidadian classics you'd be remiss to pass up. More

The Food Lab: How To Make Traditional Vietnamese Pho

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Grilling: Baba Ghanoush

For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. Each ingredient combined to make a luscious, smoky dip that reigns high on my list of all time favorites. More

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence. More

9 Vermont Cheeses To Get Your Hands On

Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin. More

Bread Baking: Sourdough Waffles

The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. More

Bake the Book: Raspberry Doughnuts with Vanilla Dipping Sauce

It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once. More

5 New Coffee Inventions Spotted at the Specialty Coffee Expo

What happens when you gather thousands of coffee industry professionals in one large room to show each other all their newest innovations? Well, most of them gather around five or six booths which have the very coolest toys. Here are a few of our findings of the new and cool from last weekend's Specialty Coffee Association of America show in Boston, some of which may be appearing on counters near you very soon—maybe even your own. More