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OHenn

Open Thread: White Chocolate, Yay or Nay?

I can't stand "real" chocolate, but actually really enjoy white chocolate.

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

I have that Due Bois spatula and I noticed on your one photo that it appears that the angle between the handle and the blade is much greater (er closer to 90deg) than what I have. Did you bend the blade for greater leverage? The stock version seems a little too flat and makes the smash a bit awkward

The Brunch Dish: Boozy BrunchiNG at iNG

If I never heard the term "Boozy" again it would be too soon

Cook the Book: 'My Irish Table' by Cathal Armstrong

Corned beef and cabbage with my dad's soda bread. Funny thing though, he comes from the German side of my Irish/German family....

A Very Unofficial Snack Cake Field Guide

As a non-chocolate eater, the only thing on this whole list worth eating are Butterscotch Krimpets. They are awesome and if it wouldn't kill me in about 6 months I could eat a box a day.

The Food Lab's Guide to Pan-Seared Pork Chops

Made these last night. Results were excellent. My chops came straight out of the fridge and into the oven, so it seemed to take a little longer to get up to temperature. I went about 45 minutes to get to ~115f. Next time I'll take them out at 110 since they weren't as rosy as I would have liked. The dry brine worked wonders though, still so juicy, tender and flavorful. Thanks for another great article!

http://imgur.com/a/Icn33

Open Thread: What's at the Top of Your Pizza Wish List?

WFO oven would be the fantasy wish list... A fully tricked-out Kettle Pizza kit might be on top of the more realistic edition

The Food Lab's Guide to Pan-Seared Pork Chops

Aside from the dry brining needing time anyway, does the drying in the fridge stage factor into the final result at all when doing the reverse sear? i.e. if you weren't dry brining, would the result be the same without the fridge step? Shouldn't the oven dry off the surface enough to get the same result?

Press and Squeegee Your Garlic With the Garject Lite

I've got a garlic "press" that minces garlic, zests lemon, grates hard cheeses and so much more. Its called a microplane. Anyone who buys this implement is incredibly misguided.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Cast iron, salt and pepper

Behold French Fry-Stuffed Fat Sandwiches From RU Hungry in New Brunswick, NJ

Nice to see the fat sandwich getting some love. I didn't go to Rutgers so I don't have the same attachment to the Grease Trucks. Going to Hoagie Haven, in Princeton NJ though... that was a ritual for all my friends and I whenever we were all home from school and still is even though we've dispersed across the country for work.

Poll: How Do You Season Your Slice?

I'm going to assume "average" NY/NJ joint pizza, not the "good stuff". I usually hit that with some extra grated parm, a little garlic and a few pepper flakes just to give it a little kick. But if its good pizza I leave it alone

Super Bowl Party Giveaway: Pat LaFrieda Sliders

Making about 30 things off of serious eats. I even bought a wok to deep fry stuff based Kenji's articles

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

^^Emphasis on the ZA

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

Open Thread: What's Your Burger Breaking Point?

If it comes between bun/bread and has a ground meat patty somewhere in there, I'm still going to classify it as a "burger". That said, whether or not I'm actually going to want to eat it is a different matter. When you start adding things that could literally be their own entree on top of the burger, you've totally lost me. I'm a lot more lenient with items that could be sides (onion rings, eggs) and condiments as long as the things are on there because they actually WORK and aren't there to make it HUGE for the sake of being HUGE.

Reality Check: We Try Wendy's New Spicy Chipotle Sandwiches

I was pretty happy with the chicken sandwich for $0.99. As far as dollar menu garbage chicken sandwiches go, this one was leaps and bounds ahead of BK and McD's offerings. A little too much sauce glopped on, and maybe a shred of pale iceberg would have added some missing textural contrast, but I'm not really going to argue... its fast food.

Staff Picks: What's Your Recipe Deal-Breaker?

deep frying. I can never seem to do it right and I just end up with soggy, greasy food and a jug of oil to get rid of

Leftovers: Velveeta Shortage, Mountain Dew Cheetos, and More!

Huh... I wonder if that explains the lack of bulk Velveeta in my NJ supermarket this weekend. I think it was the first time I ever explicitly set out to buy velveeta too. Oh well, they had the pre-formed slices so I just used that for the queso instead

Ask a Cicerone: What's the Best Affordable Beer?

Agreed with Lorenzo. These guys seem out of touch. Yuengling is easy and actually cheap. If I can find Sierra Nevada for 7$/6pk thats an easy choice, otherwise most of the microbrews all fit in the 7-10$/6pk range.

Lunch in the Loop: Unintentionally Funny Food at Lloyd's

Sounds like the default "lunch meeting" place I have near me at work as well. Just fancy enough on the surface to be totally acceptable to all the sales people paying for lunch, but beneath that its a totally mediocre menu that tries to sound fancy and just doesn't deliver. Everything come out of the kitchen like it was prepared by an amateur reading the descriptions off the menu and giving it a shot. Nothing I've had has been better than I could make it myself. God I'm so sick of going to that stupid place.... what were we talking about again?

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Taste Test: Is Better Vanilla Extract Worth the Price?

I can't help but laugh a little bit at the people who are "disappointed" by this result and think they can tell the difference in cooked applications. Funny, because "imitation" vanilla is vanilin, just like "real" vanilla is almost entirely vanilin and whether it comes from an industrial process or a plant, if your vanilin is high purity, there is no difference. Thats a chemical fact. When you start talking about including the minor other components you start to make what appears on the surface to be a compelling argument, but super low levels of volitile organic compounds (like those found in a natural flavor) combined with high temperatures (like those found in an oven) are going to drive those levels down even further, leaving you basically with vanilin, and now you're right back to where you started with imitation extract.

Poll: What Part of Your Pizza Matters Most?

I think the dough "matters" most simply because its so difficult to get right. A truly great pie has all 3 elements working in harmony and I don't think that any of them is really more important than any others when I'm actually eating the pie... but when I'm making it: the crust

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

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33 Hamburger Recipes For Memorial Day

I don't know who it is that designated May as National Burger Month, but I'd like to give them a big, sloppy, greasy, onion-scented, cheese-covered kiss on the mouth. What better excuse to celebrate our national sandwich (national food?) and look back at the dozens of well-tested burger recipes we have in our archives? Here are 33 recipes that run the gamut from simple to complex, with representation from around the country, breaking regional borders, and indeed inter-species relations. More

The Food Lab: Make Crisp, Juicy Carnitas—Without a Bucket of Lard

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. If you don't have a 5-gallon vat of lard to cook your pork shoulders in, here's an easier carnitas-cooking method. More

Time for a Drink: The Last Word

The Last Word is a fully revived classic, gracing the bar menus in cities around the globe. More popular now than it ever was in its youth, the Last Word is a surprisingly tasty balance of four ingredients working in perfect unison. Mix one up this weekend, and make up for lost time. More

French 75

According to Ted Haigh (aka Dr. Cocktail), the French 75 is one of two cocktails named after the French 75-mm field gun, which was commonly used in World War I. "One barman in 1947," reports Haigh, "called it a Tom Collins with champagne instead of club soda. Vive la difference!" Here's Haigh's version of the recipe, from his wonderful book, Vintage Spirits and Forgotten Cocktails. More

Sauced: Ancho-Raisin Sauce

Although originally billed as a "salsa," this isn't the type of sauce made for dipping tortilla chips, but rather, it's rich and complex character that's slightly bitter, sweet, and tangy, is a great match for hearty items like a grilled skirt steak. More

Barbecue: Dr. Pepper Baby Back Ribs

The official start of the outdoor cooking season calls for some classics, and I can't think of anything better than these Dr. Pepper ribs. My most favorite of soft drinks served as the base of this sauce, which offers a tang and depth that will have everyone asking, "what's in this?!" More

Sauced: Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More

The Burger Lab: Smashed Burgers vs. Smashing Burgers

How many times have you read that in a book or heard a TV chef say it? "It squeezes the juices out!" they cry. "It turns your lunch into a hockey puck!"they scream. Sometimes they'll try and appeal to your compassionate side. "Certainly there are some things that deserve crushing. Evil grapes. T-800 model Terminators. Rebel scum trapped in trash disposals. But what has that poor, defenseless little burger ever done to you to deserve such a fate?"

You've heard it so many times you can't help but believe it's true, right? Not so fast—some of my favorite burgers are smashed, and smashed hard. What gives?

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