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MixedByHand

  • Location: Dallas, TX

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Cook the Book: Andy Ricker's 'Pok Pok'

Green papaya salad!

Cook the Book: 'Every Grain of Rice'

A spicy Sichuan hot pot!

Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Holiday Giveaway: The Amazing Thermapen Thermometer

Snapshots from the Gulf of Mexico: How Shrimp Goes from Tide to Table

The heads don't come off at sea right? That's done at the processing plant?

Holiday Giveaway: The Amazing Thermapen Thermometer

Serious Holiday Giveaway: The Baking Steel

Crispy bacon and caramelized onions!

Seriously Delicious Holiday Giveaway: Korin Chef Knife

Onions! Those built in rings make dicing them so easy!

Seriously Delicious Holiday Giveaway: The Baking Steel

right now its bacon and sauteed onions with cheese of course

Is The Nomiku Portable Sous-Vide Cooker The Solution We're Looking For?

Perhaps another option worth checking out is called Underground Circulators. A chef friend bought several for his restaurant. He says they work as well as his Polyscience ones, but for less $$. Fewer bells and whistles.
http://www.undergroundcirculators.com/

Video: Behind the Scenes at a McDonald's Burger Shoot

Really interesting video. Seems like a great idea on their part to come out with this video. Makes them come off as very honest and open about their process.

Win Pop Chart Lab's 'Breweries of the United States' Poster

Peticolas in Dallas!

Salty Drinks Are the New Salty Sweets

When it's 100+ degrees here on a summer day in Texas, I'll take a standard light beer, squeeze in half a lime and give it a generous sprinkle of salt over some ice. Makes that cheap beer taste great, and you can have half a dozen without too many ill effects.

AHT Giveaway: Case of Pat LaFrieda Burgers

The burger at the Spotted Pig!

AHT Giveaway: Case of Pat LaFrieda Burgers

It has to be summertime burgers at the lake. It's 100 degrees and everyone is sweating around the grill with a beer. Summertime!

Win Pop Chart Lab's "Pie Charts (A Baker's Dozen)" Poster

As a Texas boy, I have to say pecan

The Food Lab: My Favorite Cooking Hacks

Thanks for the tricks!

Did you ever finish the Ramen posts you started a few weeks ago? I'm waiting for the secret to great ramen noodles, but I can't find your column on here.

What's Your Hangover Cure?

When over indulging was more common for me a few years ago, friends and I kept Pedialyte in the pantry and passed the bottle around until it was gone before going to bed. It sure did help.

Now I just try to take a multivitamin and drink 2 glasses of water before I pass out.

Gimme Your Burger Lab Requests!

Add another guy who wants to see the Kenji veggie burger

Cocktail 101: Blended Whiskey and the Single Oak Project

Agree with @TheBoardMember that heat and changes in temp are the big factors in warehousing. I'd guess that concrete flooring vs. wood flooring play a role in the temp of the warehouse itself.

Win Pop Chart Lab's "Constitutions of Classic Cocktails" Poster

I've been playing with home made ginger beer and limoncello

Win the Valentine's Day Collection from Jeni's Splendid Ice Creams

Chocolate Covered Cherry!

Ginger Beer

So I gave this a go the other night, and used 3 swing top bottles to store.

I can report that it's fairly spicy, though I used a touch more ginger than the recipe called for. Also, after sitting for roughly 18 hours all 3 bottles were carbonated... one to the point that when I opened the swing top there was some overflow fizzing.

I'm fresh out of dark rum, but this stuff is great as is... I've been watering it down with soda water so it's not so "gingery". Thanks for the recipe!

Turkey Fryer for a water bath?

For Christmas I casually mentioned to my dad that I thought those immersion circulators (like the Sous Vide Supreme and the Polyscience model) were cool kitchen tools, but they're way too expensive.

So Pops got me an electric turkey fryer thinking it could work as a substitute.. and I think he may be right. It's a Butterball Turkey Fryer, which immediately made me sceptical, but after thinking about it I'm not sure why it wouldn't work. I haven't used the thing yet, but it has a temp range well below the boil and within the range used on all of the sous vide charts I've seen.

Of course it won't have the accuracy of a true immersion circulator, and it doesn't look like it has a way to circulate the water, but couldn't this work as a poor man's version? Thoughts?

Anyone tried Fleischmanns "Pizza Yeast"?

A friend of mine tried this recently and had rave reviews. I'm not super snobby about my pizza, but I'm a bit skeptical. The idea is you don't need to let the dough proof, it just goes straight into the oven.

I'm sure you don't get the flavor of a longer proof, but maybe this would work if I decide to make pizza on a whim and failed to plan ahead.

Has anyone given this stuff a shot? Results?

Building a Pizza Oven

Hey Serious Eaters, I have some pizza oven questions I'm hoping you can help me answer!

My mom is going to be out of town for the month of August, and Dad and I are trying to surprise her with a pizza oven when she gets back. I've been following the "My Pizza Oven" columns over on Slice for a while and have a very general knowledge, but dad and I have a few questions we're still trying to work out.

1) Brick ovens are more expensive than the pre-formed material kind. Any real difference in cooking experience? We only have a month and want to make sure its done when she gets home, so we think the preformed dome is the way to go. Thoughts?

2) For someone who wants to use this a couple of times a month to do a few pizzas and maybe roast a chicken what size would be best?

3) If we are trying to match existing square flagstone as overlay can we do a domed oven and take care of flagstone at finish out? We're trying to make it match the rest of the outdoor kitchen.

Any advice or pointers are much appreciated! Thanks

What to do with 20 zested Lemons?

I love Limoncello, the potent Italian lemon infused alcohol. And for Christmas I got a book with a recipe I decided to try.

But now I'm left with 20 lemons that I zested for the Limoncello. So here are my questions...

1. How long with the lemons last without their zest?
2. Any ideas on how to use these lemons soon other than the obvious lemonade?

Thanks SeriousEaters!

Crispy Enoki and Onion Fritters with Thai Curry Mayo

Recently I was working with enoki mushrooms in my kitchen, contemplating how I could come up with a new way to cook them. A bowl of sliced onion sitting nearby made me realize how similar in shape, size, and texture sliced onions and enoki were. So I combined the two, whipped up a quick batter, and fried them into Koosh-ball-shaped fitters, which I served with a thai chili mayo. Freaking delicious. More

Grapefruit and Ginger Sparkler

Grapefruit, with its slightly bitter punch, used to throw me for a loop, but lately I've taken a real liking to it, embracing the pungent flavor. One of the ways I eased into is by pairing it with another strong flavor like ginger. Together this duo is hard to beat—spicy, citrusy and bright. But turn the duo into a trio by adding a little bubbly over top, and you've got yourself a cocktail that will keep you on your toes. More

Jamie Oliver's Steamed Asian Chicken "Parcels"

While quick chicken recipes are pretty common, many of them can be boring, using the same old techniques with little variation. But in years of cooking, I've never seen anything quite like this. Raw chicken thighs are blended up with aromatics like ginger, garlic, and scallions to make a paste, which is then quickly folded into cabbage leaves and steamed. It actually comes together far more quickly than you'd think. More

Pickled Spring Peas

These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. I've used them in a quick pasta dish and have a few left that I want to use to garnish my next batch of asparagus soup (two spring vegetables that go so well together). More

Cinnamon-Sugar Coffee Cake

The cinnamon and sugar flavors in this recipe are fairly standard coffee cake territory but the addition of candied ginger in the cake and a pinch of allspice in the glaze give this cake a bit of pizzazz and an ever so slight spiciness that will have you shaving off slice after slice, even after breakfast is over. More

Serious Green: Where You Can't Grow, Adopt

guardian.co.ukSo you might have cleared space on your balcony for a container garden, or even planted a little plot in your backyard. Still, you may not have the time, space, or expertise to branch out--say, with a peach tree, or an olive tree, or even a few pigs. But if you want a farm harvest without the farm, consider adoption. At the Masumoto Family Farm near Fresno, California--at times a supplier to Blue Hill, Per Se, and Chez Panisse--Elberta peach trees are available for "adoption." Each winter, prospective owners apply to own a peach tree; the Masumotos take care of planting, pruning, and raising your baby. Then at midsummer harvest, adopters come out to the farm to pick the trees... More