Commenter

Burger365

  • Location: Santa Barbara, California
  • Favorite foods: Anything that tastes good!

Latest Comments

The Food Lab: The Best Goulash (Hungarian Beef and Paprika Stew)

Your ideas are intriguing to me and I wish to subscribe to your newsletter.

Rethinking Vinaigrettes: The Case for Dropping the Acid

@Ananonnie Of course. This is just another case of generating a overly sensationalist title for an article to generate clicks.

A Hill of Beans, and How I Cooked Them

Us too RobynB. I place an order with Rancho Gordo once every couple months and always have a pot cooking up of some delicious variety every Sunday for use all week. Healthy and delicious and its a fun to work your way through all the interesting varieties you've never tried.

A Hill of Beans, and How I Cooked Them

The Rancho Gordo crew swears by not soaking at all. Hard boil for 5-10 minutes then simmer.

Step-by-Step: One-Bowl, No-Mixer, Easy Oatmeal Cookies

Made these over the weekend with butterscotch chips after reading Kimboinatl's comment. Big hit. I like the caramel idea as well. The cookies tasted on the sweet side just out of the oven, but after cooling they weren't cloying at all. They came out crisp yet chewy my favorite texture for cookies. Super easy to whip up a batch and delicious.

Pappa al Pomodoro: The Tuscan Tomato Soup for Every Season

This is Kenji's vegan 15-minute creamy tomato soup minus finishing it in the blender.

What Type of Canned Tomatoes Should I Use?

Bianco DiNapoli Tomatoes are my go to nowadays. Our local grocery store almost always has them on sale at a really nice price point.

How to Make Fish Stock (Fumet)

I prefer to use the office microwave to make my fish stock.

Food-Styling 101: Pro-Tips to Step Up Your Game

@Moosefight Don't forget a random smear of sauce on the cutting board as well. Key

At $65, The Misen Chef's Knife is the Holy Grail of Knives

Almost double the $$$ it started at this morning. Good for them.

So Long and Thanks for All the Fish Cakes: An Editor Says Farewell

You'll be missed. You've put out some great stuff on this site. Finally started working my way through your ice cream recipes. I had pretty much given up on homemade ice cream, but your recipes have changed that. Really awesome results. Best of luck on your new adventures.

How to Not F#&k Up a Caprese Salad

LOL@restaurants serving caprese in the winter and LOL@those that order it thinking that it is not going to suck.

I skip the black pepper, find it can be too much, just salt is all you need on great tomatoes and cheese IMO.

+1 Burrata. No local mozz here but excellent local burrata is available so it's a no brainer.

Pass the Ketchup: How to Make Better Mexican-Style Shrimp Cocktail

The local taqueria by my work makes an excellent crave worthy version. Not too sweet at all, great on a warm day. They add diced cucumber to it in addition to the typical stuff which works well.

Many places add Clamato to the mix. Did you play around with this?

Easiest Summer Ever: Tomato, Apricot, Feta, and Mint Salad

Kitchen Cum Jamming Factory? I guess it didn't take long to get into the West Coast lifestyle.

Let Halloumi Take Over Your Next Pizza Party

@Kenji Got it, guess I wasn't paying attention that it was part of a summer series. I know you have that fancy oven on loan, but must admit some of these pizza recipes of late seem primed for cooking directly on the grill method. I'm always amazed at just how great grilled pizzas come out, no fancy equipment needed.

Any summer stone fruit pizza topping recipes in the works?

Let Halloumi Take Over Your Next Pizza Party

Putting cheese on a pizza is a Food Lab worthy recipe post? Sounds ok and all, but doesn't really channel the whole "less posts, but more in depth, researched, getting deep into" is our new philosophy the site has been using in its defense in recent times. Anyways Its Friday, time for the weekend and it's mid-summer; sometimes you just got to phone it in.

Traditional or Not, There's Technique at the Heart of Teriyaki Burgers

@Osomatic I'm with you, a nice acidic and/or spicy slaw sounds like it would be great on this.

The Secrets to Making the Best Shrimp Cocktail

Big skrimp cocktail fan here. Lately been cooking the skrimps sous-vide which is easy and painless to get perfectly cooked. My mom swears by Ina Garten's skrimp cocktail where she roasts the skrimps in the oven. Not bad at all and her cocktail sauce recipe is very good and doesn't even require the typical "good" ingredients, store bought is fine all the way.

Spicy Soppressata and Honey Were Born to Live Together on Pizza

I have a bottle of Mike's Hot Honey I bought specifically to try on pizza. Just doesn't do it for me. I guess I'm just not a fan of any amount of cloying sweetness on a pie.