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Eroca

Giveaway: Win a Super-Fast Thermapen Thermometer

Spatchcock chicken on the grill...and British racing green sounds like THE ONLY color option worth choosing.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Cherry peppers and sausage

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Cherry peppers and sausage

An Open Letter to Serious Eaters

Boo...not of fan of ANY of the proposed changes. Slice, photograzing and NYC coverage are the main reasons (well, also food lab) I come to the site multiple times daily. Guess I'll have to find replacements for what was Serious Eats...RIP.

The Food Lab: For the Best Baba Ganoush, Go For a Spin

Just want to add a watch out...if you don't poke the eggplant, they do run the risk of exploding if you're baking them in the oven. It's happened to me before, and requires quite a bit of clean up.

Would You Pay a $10 Fee for Delivery?

I agree with Rodalpho...I wouldn't use if just for myself, but I'm excited to try for lunch meetings in the office....particularly since it can then be expensed :)

Kenji's NY Style Pizza Dough - Trouble!

Thanks for the feedback! The flour I used yesterday was from a brand new bag of King Arthur Bread Flour...so it shouldn't have been the problem. I have been using "luke warm" water, as that's what's suggested in the recipe. I will try to use colder water, and a rest period (autolyse) tonight, and let everyone know how it goes :)

Seriously Delicious Holiday Giveaway: The Baking Steel

spicy sopressata

On Your First Visit to Sorriso Pork Store, You're a Regular

I used to live a few blocks away and was a regular. In addition to awesome sandwich's, it's also a great place for pre-made items and Italian groceries. I have to disagree on the Mozz though...I love it, although I am a bit of a salt fiend :)

Ask the Critic: What Can I Bring to a Dinner Party?

I love Pastosa's for their very affordable selection of meats, cheeses and prepared foods. Amazing rice and prosciutto balls, fresh mozz, good bread...they have it all. There are a number of locations, but I've only been to the one in Bensonhurst.

Chain Reaction: Houston's

+1 for the French Dip...that thing is awesome!

Krescendo: Is Elizabeth Falkner's Pizzeria Worth a Trip on the A Train?

Thanks for the review! I actually live in the neighborhood and this report confirms my feelings after my one and only visit. I was planning to give them another shot, but it sounds like they still haven' t hit there stride. I'll just keep going to Sottocasa down the street until I hear otherwise.

Holiday Giveaway: The Amazing Thermapen Thermometer

Cider braised Chicken

Holiday Giveaway: The Amazing Thermapen Thermometer

Cider braised Chicken

Seriously Delicious Holiday Giveaway: The Baking Steel

spicy sopressata and olives

Basic New York-style Pizza Dough

@Kenji

I'm working with a 10-cup as well...Do you start checking after just a few seconds, or do you let it run a full :30 seconds before performing the window pain test? THANKS!

Basic New York-style Pizza Dough

Kenji, is there a minimum size requirement for the food processor? I've been having trouble passing the window pain test when using this method, even after processing for up to minutes. Perhaps I'm overprocessing or the bowl of my processor's too small to handle 4.5 cups. Any thoughts?

The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)

Kenji, is there a minimum size requirement for the food processor? I've been having trouble passing the window pain test when using this method, even after processing for up to minutes. Perhaps I'm overprocessing or the bowl of my processor's too small to handle 4.5 cups. Any thoughts?

Basic New York-style Pizza Dough

Kenji, is there a minimum size requirement for the food processor? I've been having trouble passing the window pain test when using this method, even after processing for up to minutes. Perhaps I'm overprocessing or the bowl of my processor's too small to handle 4.5 cups. Any thoughts?

AHT Giveaway: Case of Pat LaFrieda Burgers

A bbq I had when I lived in Astoria Queens...I didnt have much outdoor space, so it was essentially a bbq on the street. Great burgers and good times.

AHT Giveaway: Case of Pat LaFrieda Burgers

Five guys with the works

Our Favorite Buffalo Wings in New York City

@kariface

You're dead on. I had wings at Matchless a couple weeks ago and was shocked at how good they were. I figured they would be average at best, but they were top notch.

I ordered from Wing Bar for the Jets game this past weekend, and thought they were also very good. Sauce could have been better but it's hard to truly judge a wing when they were delivered and not eaten while still scolding hot.

The Best Falafel Sandwich in New York City

Murray's inedible? You've lost your falafel loving minds. I've never had a bad falafel from Murray's but perhaps you went on an irregularly off day?

AHT Giveaway: Case of Pat La Frieda Burgers

Bring them to my buddies place in Brooklyn, because he has a yard and a grill. We'd invite a bunch of friends and tell them to bring the beers.

AHT Giveaway: Case of Pat La Frieda Burgers

My current favorite burger is at Primehouse in NYC. A little bigger than I generally prefer, but it's so damn good.

Kenji's NY Style Pizza Dough - Trouble!

I had some early success with Kenji's NY Style Pizza dough recipe, but I have since been unable to replicate that success. I've been using the food processor, and have followed the instructions to the letter, but I can no longer get the dough to pass the window pain test. So, I keep processing it (for minutes) hoping to get there, but it never does. And by that point, I've probably heated the dough beyond repair (is that possible?). Anyway, the end product is nothing like it was the first time I used this recipe (or the Cooks illustrated food processor recipe...I can't remember which was successful).

Anyway, does anyone have any thoughts on what could be causing this issue? Should I let it rest after processing to see if gluten will develop on its own? Any insight would be helpful...thanks!

Krescendo gets Two Stars from the Times!

Serious Eats, I would love to hear your thoughts on a number of the newly opened Pizza places in Brooklyn...specifically Krescendo and Juliana's. Do have any plans to provide first looks or proper reviews in the near future...us slicers want to know!

In regards to Krescendo, I've actually been, and did not find the pizza to be in the same ballpark as the top Neapolitan joints in the city...so I was very surprised to see two stars. Would like to hear what other slicers think.

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