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BrooksideKC

  • Favorite foods: Condiments herbs and spices

Sous Vide opinion

Thanks for the feedback. I think the ability not to be tethered to a slow cooker or rice cooker may be the deciding factor.

Eggshells in disposal question.

The guys at Rotor Rotor like it when you put egg shells down the disposal. Then after they fix the big mess they tell you that you a covered by their warranty for a month or so...unless they come back and find more egg shells in the pipe. I found this out after putting a dozen eggs down the disposal. The problem is not how big of disposal you have our is 1hp, it's more the age and gunk and size of the pipes. 150 bucks for that gem.

Shredded Pork in Ancho-Orange Sauce (Chilorio) from 'Pati's Mexican Table'

Made it tonight. Awesome stuff. Used lard instead vegetable oil. For those wondering, it is sweet not spicy.

Cook the Book: 'The Chinese Takeout Cookbook'

Gas range

Thank you for the comments. I do most the cooking but my wife does make Crepes. I've convinced her that a gas range will help take her Crepes to the next level and be easier. For my sake, I hope I'm right.

Sous Vide opinion

Santa gave me the Dorkfood machine for Christmas, but with the recent price drop of the Anova to 199, I am thinking of exchanging it. Any opinions? I know they operate differently, but is it worth the $100 in terms of results?
Ps Santa doesn't mind if I exchange it.

Gas range

I am considering replacing my Bosch electric range with convection oven with the Kitchenaid gas dual fuel double oven Architect model. Does anyone have any experience with the Kitchenaid model good bad or indifferent? Considering replacing because I have always wanted gas stove and I think the price might be right. Thanks!

Easy Stir-Fried Beef With Mushrooms and Butter

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is quickly becoming a favorite both in Asia and here at home. One of my favorite ways to combine them? In a stir-fry, like this simple recipe with marinated flank steak, stir-fried with mushrooms. More

Chewy Gluten-Free Granola Bars

Inspired by classic Quaker Chewy Granola Bars, this gluten-free version made with marshmallows, almonds, and chocolate chips nails the textbook chewy texture and delicious, candy bar-like flavor. While these bars contain dairy, they can easily be made dairy-free by using an equal amount of coconut oil in place of the butter. More

Curried Chicken With Israeli Couscous

I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes. More

One-Skillet Cod and Kale With Ginger and Garlic

Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top. More

Greek-Style Rice Pilaf With Chicken Thighs

As a lover of quick and easy dishes, pilafs—simple dishes of rice cooked in broth—come up in my repertoire all the time. They're an insanely easy way to produce a flavor-packed meal in a single pan with minimum fuss.This version combines chicken and rice with Greek flavors. More

How to Make Gluten-Free Sandwich Bread

Gluten-free bread. I'm the first to admit it suffers from a bit of a bad reputation. The premade loaves tend to be expensive and homemade recipes often are dense and fall apart when sliced. What's a gluten-free eater to do? Live without bread? My answer to that is an emphatic "No!" Gluten-free bread can be wonderful. For my first column on Serious Eats, I wanted to share my recipe for Easy Sandwich Bread. Let's get baking! More

Kale, Apple, and Pancetta Salad

With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples and sweet maple syrup, this hearty winter salad hits all the right taste buttons. It's also just a beautiful salad. Be sure your apples aren't too sour, especially if using Granny Smith—you'll need a little sweetness to balance out the tartness of the vinaigrette. More

Jerk Chicken

To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves. More

Poached Pears

Poached pears make a great dessert on their own, but my favorite use for them is as an ingredient in baked goods. Poaching the pears before using them in quick breads, muffins, cakes, and pies gives them vibrant, spicy flavor and ensures that they won't be undercooked or dried out. Feel free to customize the spice combination that you use to your taste. More

Smoky Fried Chickpeas

This is the sort of recipe made for those who entertain frequently—an elegant little pre-dinner snack that wows without requiring all that much effort. These briefly fried canned chickpeas crisp in olive oil scented with lemon and thyme, getting all nice and crunchy on the outside while retaining a bit of creaminess within. More