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Rosewood

The Food Lab: How to Make an Herb Butter-Rubbed Spatchcocked Roast Turkey in Under 2 Hours

@Booklovr78 - Why not sous vide so you can have it done in advance and you just need to warm it?

The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar

I first fell in love with sweet potatoes after someone had a bit of a kitchen accident. The sweet potatoes were roasting in the oven and got pushed back and then forgotten about. When someone finally remembered them the outside skin was blackened. Once all the burnt bits were removed what we had left was amazing. We ended up just mashing them and serving them and that is basically how I've done sweet potatoes ever since. I'm always sad when I go to my inlaws for thanksgiving and they have the mallow mush thing going on.

How to Make Real Deal Classic Austrian Apple Strudel

I want one now. In my mouth. Now.

Use the Waffle Iron to Make the Best Hash Browns of Your Life

I have found that my waffle iron is perfect for waffles -- and nothing else. I've tried this before and it failed miserably. Same with pizza and some of the other waffle hacks that have been posted here.

I have the discontinued villaware round classic and if I was on death row I'd want one of my waffles made in that waffle iron as my last meal. (I would be on death row for killing the person who decided to discontinue making this waffle iron).

How to Make Traditional Cassoulet (And Why You Should Put Chicken in It!)

Is it weird that this Kansas boy has never heard of this dish before Kenji started talking about it?

The Best Things I Ate in Mexico City and Puebla

It has been 9 years since I was in Puebla last and Tacos Arabes haunt my dreams. I would love to find some recipes. Everyone I know from Purbla doesn't bother making them when they can just go get one for 10 pesos.

What Cookbook Would You Buy For a First-Time Cook?

I'm just here for the food was fantastic for teaching me not recipes bout cooking theory.

The 6 Beers You Should Always Have in Your Fridge for Killer Pairings

Tank 7 also pairs nicely with a long hard day at the office.

Also, I appreciate the disclaimer. I'm sure everything is on the up and up but I like the upfront honesty.

The Lazy Cook's Way to Great Black Beans

The really lazy cook will just open up a can of Bush's Black Beans and call it a day. Lord knows this is what I do for the kids' bean and cheese burritos.

The Ultimate Mister Softee Secret Menu

I hope serious eats continues to do whatever the f it wants. Great article even if I'll probably never get to have a Mr. Softee

Where to Eat Barbecue (and More!) in Kansas City, MO

I'm glad you could find it in your heart to mention one place in Kansas

Where to Eat Frozen Custard in Milwaukee

That Puppy Chow one looks amazing. I'm going to make this happen.

Requiem for an Egg Cream: In Search of a New York Classic

As a Kansas boy I have no idea if I've ever had a great egg cream. I've only spent one day in NYC but that is where I tried my first egg cream and I loved it. A few years later I found a deli in Houston that served them and I loved it there as well. I've had two in the last two years, both from the same Carnegie Deli in The Mirage in Las Vegas. They were all great for the reasons stated in the article. I've tried making them at home (U-Bet's is sold here during passover and I buy a dozen bottles to last the year) but they were never the same as the ones from a siphon.

So enjoy your great egg creams! Enjoy them for those of us that can't.

12 Must-Eat Breakfast Sandwiches Across America

I need to know who else takes a breakfast sandwich (say a biscuit with sausage, maybe egg and cheese) and adds jelly (or jam or preserves)? I do it. It is delicious. I have a breakfast sweet tooth so that takes care of me there. But the savory and sweet come together in my mouth to say "Now. Now your day can start."

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

I love knowing that someone with the culinary skills to pay the bills like Kenji also can't help but over stuff tacos and dumplings too.

Hazy Sunset (Pineapple-Rum Cocktail With Smoked Ice)

frank, that is mentioned in the article

What I don't get is why wouldn't you just use liquid smoke?

Open Thread: When Did You First Fall in Love with Pizza?

Here in Wichita you couldn't miss a pizza hut. It was just part of growing up here in the 80s and 90s. It is a chain to everyone else but here it is the local pizza place. But it wasn't until I was in 1st grade that an order for the wrong pizza came to our door. I had never had pepperoni pizza and that slice of thin crust pepperoni changed my life forever. I ended up eating that whole medium pizza by myself that night. Years later when I discovered serious eats and I read up on the pizza cognition theory I knew exactly what it was talking about because there are times when I want to be 6yrs old eating that same thin crust pepperoni pizza hut pizza.

Manner Matters: How To Dine Out With Kids

The biggest thing I would recommend is the timing. Before kids we would often eat after 8 or even 9pm. The kids are in bed by 8pm. On the rare nights I am out (mostly for work) and there are kids out that late and they are misbehaving I often assume it has little to do with being out and more to do with being up.

I know I get a little cranky too when I'm up past my bed time.

Brave New World: Boston Pizza's Pizza Cake

They should have sent a poet

6 Smashingly Good Smashed Burgers

I'm a big fan of Wichita's own Freddy's Frozen Custard and not just because Freddy was a Wichita State basketball player back (back, back, back) in the day. Of course Freddy's has grown like crazy so you can probably give it a try sometime.

Why Are Bay Leaves Always Used Whole?

There is no way that last line is an accident.

Macaroni and Cheese Waffles

I want to confirm that boxed Mac and Cheese does not work well here. I had two solid pieces chilled but when waffled they simply broke apart. I just ate the mess right out of the waffle iron. It was definitely an improvement on the leftovers but I won't try it again. Maybe if I had one of those panini presses...

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

@Kenji - I'd love to send you a bottle of the Freddy's Seasoning. It isn't anything mind blowing -- salt, paprika, etc. but it is fantastic on this style of burger (and fries).

Of course if you or Ed ever land in Wichita I'll pick you up and take you to Freddy's myself.

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

Freddy's Frozen Custard is a store turned chain based in Wichita KS that does their burgers this style. The default version is the double w/ cheese served with onions, pickles and mustard (on a butter toasted bun).

It is amazing. It made me learn to like mustard and onions and pickles on my burger. The texture contrasts alone are awesome.

I know they have only been around since '02 but they sold me on the style. I've grown to prefer it over the 5 guys style.

Delicious Ways to Top Your Waffles

Applesauce with dry cherry or strawberry banana jello mixed in.

My grandfather was diabetic as a complication from early 1980s throat cancer treatments. So syrup was never an option with Granny's waffles. To this day the cousins and I prefer applesauce. (Never Belgium waffles because gramps almost married "some Belgium hussy" at the end of WWII -- almost.) Classic waffles made from the bisquik box/recipe with the addition of 7-up to lighten them up just a bit. Not much really, they are still really thick but they are the waffles I love. With Applesauce. And a side of bacon.

I need a lemon filling for Pączki (donut)

So back on the 10th we got a wonderful recipe for Pączki (polish jelly donuts) and I've been wanting to make these for Fat Tuesday for years. My schedule is free tonight and tomorrow morning so Pączki it is! But what I really, really want is a lemon filling for my donuts.

Does anyone have any tried and true lemon filling?

Choosing my Sous Vide hardware

Good news everybody! I get to buy real Sous Vide hardware for Christmas as our family gift. After many delicious beer cooler steaks I have won everyone over.

Now I have to make a choice -- Polyscience Immersion Circulator or the Sous Vide Supreme. My kitchen isn't huge and counterspace is a premium. So if I go SVS I'll have to put it away and pull it out and that doesn't appeal to me. With the Circulator I can easily put that on the slide out drawer and the empty tub I can easily stash way up high. The vast majority of the time I'll be cooking for 2 adults and 2 kids, a lot of the time (once a week) I'll be cooking for 4 adults and 2 kids. But a few times a year I may be cooking for large parties. I'm having a hard time figuring out, for example, how many steaks you can cook in an SVS. Can you do a whole (chopped) turkey in an SVS?

Video: How to Cook a Spatchcock Turkey (the Fastest, Easiest, Best Way to Cook a Thanksgiving Bird)

Spatchcocking delivers breast meat juicier than a standard roast turkey, leg meat more tender than a standard roast turkey, and skin that's so crisp it literally shatters when you poke it, all in about half the time it takes to roast a conventional turkey. A perfect Thanksgiving bird on the table in under 90 minutes? Watch the video to see how it's done. More

The Serious Eats Pizza-Making Guide

Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

The Pizza Lab: The Complete Updated Guide To Grilled Pizza

I've long said that grilling pizza is by far the easiest way for a regular home cook to get pizzeria-quality, soft and airy, crisp, well-charred, smoky pies at home (that is, without resorting to hacking your kitchen equipment), and with grilled pizza season well into full swing, I figured it was time we updated last year's Grilled Pizza Guide, which gives a pretty good overview of the process, but ignores one thing: Toppings. More

16 Carrot Recipes for Summer

Carrots, some of the most versatile vegetables around, are often relegated to the realm of wintry soups and autumn roasts. But let us implore you—carrots are more than just a vehicle for hummus, and in the early summer they're at their sweetest, crunchiest, and most flavorful. Here are 16 fresh and tasty recipes to liven up your summer menus. More

Peach Snickerdoodle Cobbler

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. More

The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)

New York pizza is my favorite style of pizza. Sure, I love me a neo-Neapolitan, sit-down-with-a-fork-and-knife on occasion, and grilled pizzas are fantastic in the summer. Even chewy, Roman-style pizza bianca has its place. But the pizza I find myself most often craving is of the simple, by-the-slice, medium-thin, crusty and lightly chewy style. Here's how to make it at home. More

41 Recipes with Greek Yogurt We Love

Tangy, thick, and lusciously rich, there's a lot to love about Greek yogurt. While we love a bowlful of it for breakfast, one of Greek yogurt's many great qualities is its versatility. Throw it into a bundt cake batter to make it extra moist, marinate chicken in it, add it to mashed potatoes to make them ridiculously creamy, or just whip up a quick dip with garlic and lemon. Here are a few (no wait, a whoppin' 41!) of our favorite recipes using the stuff. More

13 Cheeses Everyone Should Know

Where do you even begin when it comes to fancy cheeses? Which are mild, and which are stinky? Which will melt well on my burger and which is better appreciated off a cheeseboard with a smear of good honey? And when the heck did generic "blue cheese" expand into 38 different varieties*? These are some of the questions cheese virgins might experience their first time in the shop, but never fear! Everyone has to start somewhere, and you've come to the right place. More

The Pizza Lab: Sausages And the Science of Salt

Any serious discussion about the state of pizza in the United States must eventually lead to sausage. In large swaths of America, a pizzeria is judged not just by the quality of its crust, but by the quality of its preferably-homemade-but-definitely-at-least-custom-blended-by-a-master sweet Italian fennel sausage. What's that? Never made sausage before, you say? Don't worry. By the end of the day, you'll be a pro. More

The Food Lab: Slicing Meat Against the Grain

Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, both cut from the same piece of meat, and both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band. What's the difference? It's all got to do with the angle at which it's sliced. More