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

Latest Comments

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.

The Asado Burger: All the Flavors of the Argentine Grill, on Bread

LOL@thinking Louis Lunch is actually a good burger. The burger is only worth eating for historic value.

In my experience, asado on Argentinean estancias consisted of a whole butterflied lamb placed on a large metal rod stuck in the ground surrounded by an open fire. When the meat is done it gets somewhat crudely hacked up and served over portable grills/warmer type things in the middle of the table and you go at it family style. Also served was grilled chorizo, salad drenched in a vinegar and olive oil, bread, and chimichurri that is more red than green. I'm sure it varies from place to place. I was somewhat surprised that lamb was the meat of choice more often than not and was actually more impressive flavor wise, but I'm sure that varies by region as well.

This Week at Serious Eats World Headquarters

Impressed the Lipton Tea advertising has even made it into this segment. Have to pay the bills and make the sponsors happy I know.

Are there any plans to review the Uuni 2 portable wood fired oven? The one you and Kenji have been advertising lately looks pretty sweet but it is still ~$7k. The Uuni 2 is only ~$300, but I've never seen it in action in real life, curious if it is legit or just a piece of junk.

The Food Lab: 5 Steps to the Best Grilled Shrimp

Fun Central California seafood fact: Spot Prawns are actually skrimps and Ridgeback Skrimps are actually prawns. Both are delicious though.

Did you try a quick brine? Some folks swear by this method for plump juicy skrimps.

This Week at Serious Eats World Headquarters

Fried finger food and sticking those fingers into the community house balls. Ahh yeah

How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is

You know what's not satisfying? When your dinner guest shatters a tooth on a cherry pit. Unless you a making it just to Garfield on your own, I'm thinking pitted is the wise choice.

The Good Bagel Manifesto

Nothing more disappointing than getting an everything bagel and finding out it has caraway seeds on it. Total overwhelms and ruins the bagel. The worst

Taste Test: The Best Supermarket Bacon

The bacon available from the meat counter by the pound in most Albertson's is pretty darn great for supermarket bacon.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

The Habit: Dry, overcooked into oblivion, acrid tasting patties; frozen fries and rings. Refuse to cook to medium rare when requested unlike In-N-Out, totally underwhelming burger wise. Their albacore sandwich, add avocado is great though.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

I'm a fan of Wendy's but those fries, uggh terrible. Maybe somehow I always get a bad batch. I tend to go for some chicken nugs on the side instead.

Knife Skills: How to Clean, Trim, and Prepare Artichokes

What timing. I was going to email you guys suggesting this very topic. Artichokes are popping up at the farmers' market now here on the central coast of CA. The go-to method in these parts is steam then grill over red oak.

The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

Agreed, all by weight! It's shame that some of the high quality recipe generators out there that pride themselves on consistent repeatable results still refuse to do ingredients by weight. A quality kitchen scale is not an exotic or expensive gadget anymore.

How I Built a Barbecue Restaurant in Brooklyn: The Importance of Mentors

What ever happened with the expansion of Paulie Gee's to other cities nationwide run by pizza experts trained and mentored by Paulie? I seem to remember Adam was going to head up the Portland location, but haven't heard anything since and it appears Adam is plenty busy with finding a permanent spot for his bar pie shop Margot.

Know Your Chicken: What USDA Poultry Labels Actually Mean

Might be nice to add what "air chilled" means to this guide. That has become a popular term added to labels out here in CA at least.