Serious Eats: FatDave's Profile

From Serious Eats

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I mix it with shredded chicken and make spicy wontons

FatDave at 8:16PM on 01/03/12

From Serious Eats

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I mix it with shredded chicken and make spicy wontons

FatDave at 2:51PM on 12/09/11

From Serious Eats

Cook the Book: 'The Homesick Texan Cookbook'

Homesick Texan - I'm an Arizonan but these are the same flavors that I love.

FatDave at 10:50PM on 09/13/11

From Recipes

Campfire Chili in a Dutch Oven

I made this on a camping trip last week and it was a huge hit. I followed the recipe pretty closely except I added a small can of the hot Rotel tomatoes and swapped the jalapeno for a couple of serrano chilies. My crowd likes the heat!

FatDave at 9:49PM on 06/22/11

From Talk

Who do you listen to when you cook?

Sammy Hagar

FatDave at 8:19PM on 02/11/11

From Talk

Who do you listen to when you cook?

Sammy Hagar

FatDave at 8:18PM on 02/11/11

From Serious Eats

Cook the Book: 'The Sriracha Cookbook'

Sriracha with bay scallops over rice

FatDave at 1:50PM on 02/04/11

From Talk

What to Do With Chipotles in Adobo

Dice them and freeze them in an ice cube tray. Many recipes call for just one or two so you might want to keep each cube to about that size. After they are frozen you can transfer the cubes to a ziplock bag and keep in the freezer. That way you can just pop one or two in a recipe when you need it.

FatDave at 11:10AM on 12/28/10

From Talk

Uses for leftover guacamole

Somewhere I saw a recipe where guacamole was put in won ton wrappers. I haven't tried it but it might be interesting.

FatDave at 9:31PM on 08/09/10

From Talk

freezing serrano peppers

My favorite thing to do is roast a bunch of them, seed them, chop them up and then freeze in an ice cube tray.(no water). Once frozen, I transfer the cubes to a freezer bag (don't forget to label - I do this to poblano peppers too). Then I just pop a "cube" or two into the pot when cooking.

FatDave at 9:51PM on 06/30/10

From Serious Eats

Cook the Book: 'The Tex-Mex Grill and Backyard Barbacoa Cookbook'

Chile Verde!

FatDave at 2:26AM on 06/11/10

From Serious Eats

Cook the Book: 'Mad Hungry'

Beer Brat Chili!

FatDave at 11:56PM on 02/03/10

From Serious Eats

Cook the Book: Make it Fast, Cook it Slow

My GT Express 101. I got it as a gift and I use it every day.

FatDave at 11:43PM on 01/13/10

From Talk

Overrated Liquors that Unsuspecting Masses Consider Quality

What a great thread! Thanks for the entertainment. I'll drink Coronas, Coors Light, Jack Daniels, Johnnie Walker, Jose, or whatever. To me, life is about enjoying what you have.

But I love all of your passionate comments. The great thing about this forum is that you get different perspectives. Keep it up!

FatDave at 10:17PM on 12/11/09

From Serious Eats

Cook the Book: 'Good Eats: The Early Years'

We have a big family and cook 3 turkeys to feed the crowd. One of them is cooked outdoors since we run out of oven space. The first time I fried a turkey on my own I couldn't seem to get the oil hot enough. After a while, I finally noticed the probe wasn't far enough in the oil. After a frantic attempt to now cool down the pot (setting it on bricks in the grass and hosing the outside with water - not too smart), it finally cooled down enough and when we finally checked the bird, it was perfect.

These days I now cook the bird on my Weber. It's way more predictable!

FatDave at 9:25PM on 11/25/09

From Talk

Pizza on the bbq--a sob story and plea for help

I echo the comments about browning one side first and then flipping it. One tip if you have a crowd to feed is to buy those aluminum sheets with the small holes in the bottom. Then use a little non-stick spray and put the dough on it to brown the first side. Then flip it on the sheet and let the kids add the toppings while you brown the next one. By the time you're done with that, the first pizza will be ready to go back on to heat the toppings and melt the cheese.

The aluminum sheet isn't necessary but it makes everything a little easier to take on and off the grill quickly if you are trying to feed everyone at around the same time.

FatDave at 8:24PM on 09/09/09

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

The best barbecue that I've had is my first attempt at baby back ribs. I'm sure that it wouldn't be my family's favorite BBQ, but it was better than just edible and I learned what I would do different next time.

If you want a restaurant......I love Joe's Real BBQ in Gilbert, AZ.

FatDave at 11:01PM on 09/02/09

From Talk