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Dinner in 20: Flip Your Frittata for a Quicker Meal, No Broiler Required

@Winston: Have you seen Gritzer's recipes? If I shared a blog with him, I'd be mentioning him more than my cat (don't have a wife anymore so the cat will have to suffice).

Dinner in 20: Simple, Satisfying Corn and Bacon Frittata

Also, the amazing corn we get here is just hitting the farmstands the past few days, so I need to take advantage of it.

Dinner in 20: Simple, Satisfying Corn and Bacon Frittata

I make a frittata probably about once a week (I live alone, so I get a hot dinner and a few cold lunches out of one) and have always had fun figuring out different "fillings". This combo sounds fantastic!

Also, welcome aboard Emily and Matt!

The Food Lab: Finding My Mojo With Cuban-Style Roast Pork

Hahaha I just got the best text from my dad ever. He's making this tonight, and I'm free to clean up on leftovers tomorrow!

How Hot Is Too Hot? Adam Savage and The Food Lab Sear Steaks to Find Out

The steaks done on the chimney look absolutely perfect. I guess that's gonna be my go to method now.

The Food Lab: A Mind-Blowing Technique for Cleaning Deep-Fry Oil Using Gelatin

@yellowrice I need to know more about this chicken fried shrimp, too.

Why I Love the Whopper, Mess and All

Goddamnit, now I really want a Whopper (with cheese, of course).

Why I Love the Whopper, Mess and All

Goddamnit, now I really want a Whopper (with cheese, of course).

The Food Lab: Here's Why McDonald's Burgers Don't Rot

@John in Delaware: I only eat neutrinos, but they usually just pass through me like cheap Chinese food.

Smoky and Spicy Chicken Tinga Is the Ultimate One-Pot Taco Filling

I'm lucky to have access to an easy supply of pretty decent Mexican-style chorizo (and I live in a small Canadian city), so I'm going to try this chicken-only first, then with chorizo added.

When would you recommend using it? Maybe very gently browning it and reserving it, so you brown the chicken and veg in its fat and some lard?

Pizza With Zucchini, Feta, Lemon, and Garlic

I came to the article expecting salting and squeezing, and I wasn't disappointed. Looks like a fantastic toppings combo, especially with the feta.

Easiest Summer Ever: Sweet-Sour Cherries With Mint and Ricotta

I reckon this might make a pretty nice pasta salad, maybe with some olive oil and additional vinegar.

Everything You Can Do With a Tin of Anchovies

One of my favourite uses for anchovies is a bit of a guilty pleasure. If I'm opening a tin for a few fillets, whether for a pasta sauce, salad dressing, what have you, is to just have a few of the beautiful lil saltyfishes on crusty bread with a drizzle of their oil. Simple and yet oddly decadent.

Cuisines Collide in This Grilled Tofu With Chipotle-Miso Sauce

I'm a meat lover through and through, but I looooove grilled tofu, too. One of my favourite "burgers" is marinated grilled tofu with grilled peppers, bacon, pepper jack, and a fried egg.

Easiest Summer Ever: Five-Minute Fig, Melon, and Jamón Serrano Salad

Comments like yours, simon, are why I wish we had a "like" button here.

Pork, Plums, Scallions, and Jalapeños? Grill 'Em All in One Sandwich!

See "Plum" in the title, see Gritzer's byline, still knew Kenji would be involved.

This Week at Serious Eats World Headquarters

Mr. Bear deserves, and has earned, better than that treatment.

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

I know this is a joke and all, but that actually looks tasty (well, if eaten with a knife and fork).

Years ago when I was running a pub kitchen, I ran a "Nacho Burger" as an occasional special. Burger with cheese sauce, pico de gallo, guacamole, and tortilla strips. It was pretty damn good. I still make it at home sometimes.


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