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DenDano

Make this Now: Savory French Toast with Garlic and Parmesan

Saw this on your Instagram last week and have been (not so) patiently waiting for the recipe. Looks amazing.

Paulie Gee on Belief, Baltimore, and Being Your Own Boss (Part 1)

@pauliegee Mine is dendano@gmail.com. I'd greatly appreciate the opportunity to pick your brain if your time allows it. Thanks in advance!

Paulie Gee on Belief, Baltimore, and Being Your Own Boss (Part 1)

@pauliegee You really are amazing, man. Not only the best pizza I've ever had, but you're an incredible inspiration to me as well (years in banking/tech and finally going to cook for a living... in Baltimore!). Can't wait to visit the new place and bug you for advice.

Win Two VIP Tickets to Cochon 555 on February 10th

The La de Pernil from Caracas Arepas Bar in Williamsburg.

Meatloaf: In the pan or on a sheet?

@Lorenzo: For me, especially growing up, it was all about the glaze. My dad used to throw together ketchup, molasses, soy, and a ton of other stuff and brush it on there about halfway through cooking and brush it with sauce constantly during the remainder of the cook time. That made a great crust on the outside and an awesome sauce (ha, awesome-sauce) to serve with it.

Meatloaf: In the pan or on a sheet?

@Kenji- You're slacking on the recipe link sir! Or maybe I'm just slacking on searching for it...

Meatloaf: In the pan or on a sheet?

@Kenji- I'm guessing yours contains almost no binder then?

The Burger Lab: Smashed Burgers vs. Smashing Burgers

Sorry for (potentially) an obvious question, but I take it there are not suitable smashing methods for grilling, correct?

Food for large fundraising party...

@Mike Logue- I see what you did there! :) That's definitely a theme worth exploring.
@IfYouCookIt- We're renting out a large space that's normally used for art shows (20ftx100ft) in mid-October. We'd like to avoid "courses" as much as possible and just serve everything at once. There will be a full bar as well.
@ecca31- I'm really digging that idea. Both of us love Mexican/Latin/South American food (and aren't too shabby at cooking it either). We'll have chaffing dishes and sterno's there.

Where to eat in DC?

@heddylamar-- You rock! Oyamel was definitely something I was targeting but some of those others look great as well. For some of these places, is looking like I just left the Smithsonian OK? For dinner, I'll be changing and looking a bit better but during the day, I really don't want to worry about it.

Taste Test: Bottled Tartar Sauce

Did you guys test any of these with an actual seafood product to see if the results still held true? Seems odd to taste-test a condiment without the thing it's supposed to be a condiment for.

Latin American Cuisine: Colombian Style Beans and Rice (With the Works!)

Great as always, Kenji. Double props for linking to your and Chichi's chicharrones preparation as well!

How to Pair Soda with Cool Ranch Doritos

I'm with Amandarama... Ginger Ale could have been it's own category considering the wide range of ginger-ness even in mass-market brands.

Staff Picks: What Do You Eat When Nobody's Looking?

I'm a sucker for cold cheesesteaks (with fried onion, mushroom, ketchup, and provolone). Sometimes I'll get a large one just so I can have the second half straight from the fridge the next day. *insert shameful face here*

Latin American Cuisine: Patacónes con Hogao (Fried Plantains with Tomato-onion Sauce)

Ha! Love the gratuitous Misono shot with the tomato filets. I'm slightly jealous now.

AHT Giveaway: Case of Pat LaFrieda Burgers

My go-to burger: 80/20 chuck medium rare, chipotle mayo, caramelized onions, and fresh tomato on a butter toasted, good old squishy white bun.

The Food Lab's Asparagus Week, Day 2: Grilled Asparagus Tacos with Creamy Adobo and Pickled Red Onions

@zorazen

If ramps were included in this, the post would explode into a million tiny pieces of glitter due to the sheer awesomeness that would ensue.

Peanut Butter Beer: Shouldn't It Exist?

@blindermo

I'm in DE and was planning on going to Victory in Downington, PA this weekend. I think I may change my plans!

Peanut Butter Beer: Shouldn't It Exist?

As both a peanut butter AND a beer fan, I am slightly disappointed in myself for not making this connection sooner. Now that this travesty has been brought to my attention, I will try my best to right this wrong!

Latin American Cuisine: How To Make Colombian Style Shrimp Ceviche Cocktail

Think this would work with a firm-fleshed fish for those with shellfish allergies? If so, any recommendations?

I need help! Seared sea scallop dishes

Try a risotto with wild mushrooms & peas with a brown butter over it. Orrrr... braised kale with roasted pumpkin. Hell, ANYTHING tastes good with scallops! For me, it's all about balancing the sweetness of the scallops with something that is texturally interesting and not so overly punchy in flavor so that it drowns out the star of the plate.

The Search for America's Best Tacos: East Coast Contenders

@monopod

There are links at the beginning of the article.

Charred Pork Belly Buns with Spicy Mayo, Scallions, and Pickled Bean Sprouts

You need to correct one part: "It has the disadvantage of requiring a blowtorch."

I think you meant "ADVANTAGE of requiring a blowtorch."

Because We Love Kale: 15 Kale Recipes!

Vegan: Japanese Simmered Daikon with Bok Choy and Edamame

Does the ring cutter elminate the need for peeling? Instead of peel, then slice, then perfect-ring-cut, couldn't I just slice then ring that bastard?

Serious Eaters Instagram

I already follow most (if not all) of the contributors to SE, but I would also love to see what other visitors are posting. So, what's YOUR Instagram name?

Come on, who doesn't like food pics?

Oh, mine is @icookawesomefood.

Best PB&J Combo?

I doubt anything can replace the classic: smooth peanut butter (Skippy!) and grape jelly on white bread. However, I'm sure there are other awesome combinations are worth trying. So, what's your favorite?

Meatloaf: In the pan or on a sheet?

I had dinner at a friend's the other night and his wife made meatloaf. The house smelled great when I came in and when she pulled the meatloaf out of the oven, its was (to my shock and horror) still in the loaf pan! I've always made mine molded into a "loaf" and cooked on a sheet pan. They said they've never seen it done that way and I said the same to them about the in-pan method. So, fellow Serious Eaters; in-pan or out?

Food for large fundraising party...

My g/f and I are in the planning stages of a fundraising party for our Making Strides Against Breast Cancer Walk team (link to our team's page!) and we're struggling with food ideas. We have both cooked for large groups before, but never for a group this size (expecting ~100 people). We want to cook everything ourselves and allow folks to serve themselves. Additionally, we'd like to have some type of coherent theme so it doesn't come off as some sort of shoddy potluck.

So... food for a ton of people, food that can stay semi-delicious (and safe!) for an hour or so, and a good theme!

Thanks in advance Serious Eaters!

Where to eat in DC?

I've gone through all the Yelp reviews that I can handle, so I'm reaching out to my fellow Serious Eaters!

My g/f and I are heading to DC for a few days to do all of the "tourist" stuff, but we want to eat good food. I have a rez @ Obelisk for dinner one night, but ALL other meals are up in the air.

HELP!

Paulie Gee on Belief, Baltimore, and Being Your Own Boss (Part 1)

Paulie Gee's done plenty of interviews about his rise and he's even answered questions directly from Slice'rs, but he's rarely as candid as he was when he opened up to us about his amazing journey from Corporate IT Guy to Brooklyn Pizza Legend. There's a lot of pizza talk to be sure. So much, in fact, that we'll be running our interview in segments. So keep an eye out for part two next week; in the meantime, here's Paulie on the joys of opening a restaurant, the importance of hiring locally, and why he thinks more people ought to open their own business. More