Commenter

Hassouni

Economic consultant in DC with a passion for non-academic and non-desk job things like cooking, mixing cocktails, drinking, design, and most of all, music

  • Website
  • Location: DC
  • Favorite foods: Anything really hot. Lao, Sichuan, Thai, Indian, Mexican....Most Mediterranean food, esp Spanish, real Italian, Turkish, and Lebanese. Plus Iraqi and Persian!
  • Last bite on earth: Probably Mapo Tofu with a side of homecooked Iraqi food

Latest Comments

How to Cook Spanish-Style Pimientos de Padrón

Kenji, would shishito peppers be a good sub? I can find them much more easily than Padrón.

Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan

I order this all the time at Sichuanese places, and the final products always remain so damn purple! How did yours turn out? When I've made this or similar dishes, the color fades as the eggplant cooks.

The Le Creuset Wooden Scraping Spoon is My New Favorite Spoon

I too echo heckler0077's question. Been considering something like this for a while...

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

Damn it! This post made me pull the trigger on a super clean Griswold. Kenji, you'll bankrupt me!

The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey

@Kenji

I'm wondering, would raising one leg up somehow enable it to cook faster and therefore to a higher temperature?

The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey

So, I followed your spatchcocked recipe last year, with a heritage breed Turkey. As far as I'm concerned it came out great...initially, but most of the other members of my family are obsessively fearful of "raw" poultry, and me telling them that 165º was done did no use, so back in the oven it went to cook more (a verbal fight actually broke out). Any suggestions for how to keep, say, one bit of leg (for myself) less overcooked than the rest?

Regional Mexican Cuisine: The Yucatán's Mayan Splendor

Awesome, I remember the food there being quite delicious. Any forthcoming SE recipes?

How to Make Menemen, the Turkish-Style Scrambled Eggs That Haunt My Dreams

@Scott569, No, I meant uppercase dotted i that exists in Turkish, why I can type with no trouble, it just doesn't display...unless I use the HTML I guess: İ

How to Make Menemen, the Turkish-Style Scrambled Eggs That Haunt My Dreams

err, apparently the SE posting thing can't handle the upper case dotted i. No matter, what I meant of course was tantuni!

How to Make Menemen, the Turkish-Style Scrambled Eggs That Haunt My Dreams

All I saw was the headline and I thought OH HELL YES. Possibly the greatest egg dish ever

Adana Kebabs (Ground Lamb Kebabs)

PS Kenji: Can we PLEEEEASE have a tantuni food lab?

The Food Lab: How to Make Adana Kebabs (Turkish Ground Lamb Kebabs)

There's no need for skewers to be trustworthy, they're just plain strips of metal

Adana Kebabs (Ground Lamb Kebabs)

I'm in Istanbul right now (not my first time here), and 20% fat seems like way too little, based on what I've seen waiting to be cooked, and the finished product in many cases.

Exploring Washington DC's Best Ethiopian Restaurants

Another huge vote for Keren, (Eritrean, which is extremely similar with many identical dishes)

Ask A Bartender: Cocktails for Summer Entertaining

Daiquiri for a short blast of cold, mojito for a longer, drawn-out cool down

What's the Difference Between Light and Dark Brown Sugar?

Is after-the-fact brown sugar interchangeable with naturally brown sugars like Demerara or Muscovado?

Knife Skills: The 4 Knife Cuts Every Cook Should Know

@JacktheBeanstalk - as I understand it, a lot of it has to do with the grind of the knife. If it has a convex grind, as many higher end Japanese gyutous have, food sticks less.

Knife Skills: The 4 Knife Cuts Every Cook Should Know

Kenji-san, I'm sure you've mentioned it before, but what cutting board is that?

How to Cook Lao Food Like a Pro

For anyone in DC who wants to try Lao food, I cannot recommend Bangkok Golden in 7 Corners highly enough - it made the Post's 100 Best Restaurants list this year, and is my favorite place in the entire area. It's the only Lao food between here and New York as far as I can tell.

The Serious Eats Guide to British Sweets

Talking of Peter Kay, no reference to Hobnobs being "The SAS of biscuits?"