Serious Eats: OOutos's Profile

From Serious Eats

Cook the Book: 'Guy Fieri Food'

Guy's recommended BBQ chicken at Sacramento's El Pollo Feliz. OMG!!!

OOutos at 9:20PM on 06/13/11

From Serious Eats

What Do You Think of the USDA's New 'Nutrition Plate' Replacing the Food Pyramid?

Doubtful that it will have any effect.
Too bad that the grain and dairy catagories remain.

OOutos at 9:24PM on 06/07/11

From Serious Eats

The Search for America's Best Hot Dog: The West

Oakland Aaron,
Truly, many thanks for brightening the faded memories.
Now, what can you say about the restaurant/bar across the street from Kasper's - on the same wedge of Shattuack & Telegraph. I remember, Italian, reasonably cheap eats, and being served at 17.
Thanks again, OOutos

OOutos at 7:41PM on 02/03/11

From Serious Eats

The Search for America's Best Hot Dog: The West

The Casper's chain is definitely not real old school Casper's. That honor belonged to the original Casper's at the intersection of Telegraph and Shattuck avenues and was a one-man shop run by the beloved and late Harry. The original Casper's dated to the '40s, or possibly '30s, and was the real deal If you were in Berkeley in the '60s, you know what old school Casper's was all about. Today, I wouldn't bother with the chain. Top Dog is the only choice now.

OOutos at 4:13PM on 02/03/11

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Ribeye!

OOutos at 7:38PM on 12/07/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Ribeye!

OOutos at 7:37PM on 12/07/10

From Serious Eats

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

Quickly grill the breasts and slow braise the legs.

OOutos at 10:02AM on 12/06/10

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

LOts of ham, a modest amount of gruyere, a little arugula, and Edmond Fallot mustard on toasted rye bread.

OOutos at 11:31AM on 12/05/10

From Serious Eats

Cook the Book: 'Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies'

Panetone!!

OOutos at 10:21AM on 12/04/10

From Serious Eats

Seriously Delicious Holiday Giveaway: La Quercia

Straight. No chaser.

OOutos at 2:13AM on 12/03/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

RIB-EYE!

OOutos at 4:03PM on 12/01/10

From Talk

Making a lamb shank tommorow! ANY TIPS OR ADVICE?

Heads you win, tails you win. Otherwise, loooong and sloooow. Enjoy.

OOutos at 1:16PM on 03/15/10

From Serious Eats

How to Judge a Mexican Restaurant: The Chile Relleno Test

It's the sauces. Do they come straight from a two-gallon can, are they doctored canned sauces, or do they make their sauces from scatch? All other standards pale.

OOutos at 11:09AM on 03/10/10

From Talk

new format

I totally agree with toscher. The new format seems like novelty for novelty's sake, while making SE more difficult to navigate - reminds me of supermarkets that put their milk cases at the back and make the aisles too narrow.

OOutos at 10:49AM on 03/08/10

From Talk

New to the world of Sardines

The best tinned sardines are from Spain - definitely worth the expense - at least, as a baseline of what they can be. Next, as a distant second place finisher, those from Norway. And then the others.

OOutos at 7:49PM on 02/22/10

From Talk

Ground Lamb help

Lamb doesn't have the same risks as beef and chicken? Hmmm, scrapie ('Mad Sheep Disease'), one of several transmissible spongiform encephalopathies, has long been known and studied - as well as its risk to humans. Bad news: it can't be destroyed by cooking. Good news: it has a long incubation period - 20-30 years. Otherwise, do cook lamb a little rare and when using ground lamb, add it to sautéed onions for a little moisture. Enjoy.

OOutos at 11:51AM on 02/11/10

From Talk

Food related Job help in San Francisco

Dozens of Capay Valley organic farmers/producers who supply Bay Area restaurants and farmers markets. Learn food from the ground up and why Capay Valley and its people are special.

III Docs Almond - Ranch Almonds - view bio
B-Z Bee Pollination Inc. - Pollination Servies & Honey
Bloom Ranch - Almonds & Walnuts - view bio
Blue Heron Farm/Dream Gourds - Organic Oranges, Walnuts, Tomatoes, Figs, & Decorative Gourds - view bio
Cache Creek Lavender - Fresh & Dried Lavender
Cache Creek Nursery - Organic Vegetable Starts, California Natives, Perennial Shrubs, & Herbs -
Capay Canyon Ranch - Organic Red Flame Grapes - view bio
Capay Oaks Farms - Olive Oil
Capay Valley Vineyards - Wine - view bio
Circle K Ranch - Walnuts
David Hatanaka Farming - Tomatoes, Cucumbers, Melons, Peppers, Squash, Onions, Pumpkins - view bio
Dos Brujas Herbal Products - Lotions, Soaps, Salves, and Balms - view bio
Double Bar O Angus Ranch - Grain-fed Beef & Bulls for Seed Stock - view bio
Double "K" Ranch - Almonds & Candy
Fiddler's Green Farm - Mixed Organic Produce - view bio
FreeHeart Farm - Almonds, Candied Almonds, & Eggs - view bio
Full Belly Farm - Mixed Organic Produce & Natural Woolb- view bio
Gold Oak Ranch - Mandarins & Walnuts - view bio
Good Humus Produce - Mixed Organic Produce (dried fruit, jams, jellies, & school visits) - view bio
Haag Farm - Walnuts -view bio
Keithly Ranch - Almonds & Candy
Lamb Valley Farm - Citrus
Live Oak Farm - Olive Oil, Mixed Organic Produce - view bio
Manas Ranch - Peaches, Apricots, and Cherries - view bio
McDonald Orchards - Almonds, Walnuts, & Honey - view bio
Murphy Ranch - Beef Cattle & Cowsters
The Old Green Go - Apricots, Asian Pears, Melons, Plums, & Oranges
Oldani Family Farm - Oranges, Pistachios, Apricots, Plums, Figs, Persimmons - view bio
Riverdog Farm - Mixed Organic Produce - view bio
Rumsey Farms - Olive Oil, Nuts, Oranges, & Oat Hay - view bio
Smith Ranch - Walnuts
TS Ranch - Beef Cattle
Taber Ranch - Almonds & Olive Oil - view bio
Taber Ranch Event Center - Event Center - view bio
Triple Creek Farm - Walnuts, Wheat, Oat Hay, Tomatoes, Alfalfa, & Sunflowers
Vitis and Ovis Vineyard - Wine
West Valley Alpacas - Alpacas & Alpacas Fibers - view bio
Wind Dancer Ranch- Almonds, Walnuts, Lamb, Eggs, Pork, Turkey, Chicken, Breeding Stock (Turkey, Sheep, & Chicken), Fleece & Yarn.
Winter Creek Ranch - Organic Walnuts - view bio

OOutos at 4:22AM on 02/02/10

From Talk

Hankering Hamburgers in L.A.s South Bay

Pann's in Culver City
http://www.panns.com/burgers.htm

OOutos at 2:24PM on 02/01/10

From Talk

Spanish and a general cooking cookbook suggestions

@ miles green. We do wish. Let's have 'em.

OOutos at 4:37PM on 01/31/10

From Talk

Japanese Knives

I agree with MFalk - the 8", although at least 3-4 knives make a basic kit. And I would add that knives generally fall into slicing or chopping types, and that the Japanese-type knives and European-type are sharpened at different angles. So, if you use a pre-set sharpener - rather than hand sharpening on a stone - you might give that some thought. As an amateur chisel maker, I've a friend who is a professional chef and is always showing off her latest "best knife ever made" - including Japanese-types - that she has never learned to properly sharpen. A decent knife, that will last a home cook's lifetime, is easy to come by - learning to sharpen is not. And to put this in some perspective, when I buy a new knife, it takes me 2-4 hours to hone the factory edge ... and I don't let anyone else use those knives. Splurge on your trip - what you gain will last a lifetime.

OOutos at 10:55AM on 01/30/10

From Talk

A Hamburger

Here! Here! NYC sucks - across the board (try Mexican, if you don't believe me) ... except for neighborhood pubs and Indian.

OOutos at 10:20AM on 01/28/10

From Talk

good tortilla

A Hispanic market by all means. Worth the constant chase, good local brands disappear quickly as their popularity drives them to expansion which always seems to compromise the original. Que lastima. My take on Guerrero tortillas is that they are so thin that they are more like Norwegian lefsa and don't suffer handling very well, and the preservative level exceeds anything I've ever eaten - although that "pineapple" taste may go well with tropical dishes.

OOutos at 7:33PM on 01/20/10

From Talk

Charcuterie cookbook / guidance / starter kit?

Jane Grigson's "The Art of Charcuterie" (1967) was long the bible - may still be.
Victoria Wise's (Chez Panisse's first cook and founder of Pig-By-The-Tail) "American Charcuterie" (1986) is also very good and worth the recipes for all those things that she, Chooch, and Arayah did so well.
Michael Ruhlman and Brian Polcyn's "Charcuterie" (2005) covers the basics in a contemporary format.

OOutos at 5:23PM on 12/01/09

From Serious Eats