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Smokeat

How to Cook Lao Food Like a Pro

In SoCal, in the OC, in Garden Grove is Vientiane restaurant. My favorite resto in the whole wide world right now. With Beerlao.

Reality Check: Turkey Tacos from Del Taco

Cats ain't stoopid.

Open Thread: What Are Your New Year's Pizza Resolutions?

Just got a Blackstone Pizza Oven for $300. Want to make a 900 degree Neo pie this year. It certainly will not be for a while, I have to learn basics and work my way to specialty pies.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Video: Jon Stewart Calls for a Pizza Truce...But Not Before Getting in Some Final Digs

Anything but Texas chili is not really chili.

Poll: How Do You Like Your Burger Cooked?

I usually order both steaks and burgers(when allowed) "rare-medium-rare". When I order rare, chefs seem scared to cook the beef at all. When I order medium rare, beef seems to be cooked well past where I would cook it.

There needs to be a NEW doneness level that can better convey what I am looking for, and reading the comments it seems that I am not alone in my thinking.

Open Thread: How are You Going to Cook Your Turkey?

I've already cooked 2 16 lb'ers in a oiless turkey fryer. They were "pre-basted", first one was injected with a lemon butter potion, and aggressivly rubbed with a creole seasoning under and over the skin. The second was seasoned lightly over skin and inside carcass.

The oiless fryer does a fantastic job of cooking the turkey, plus it leaves the oven unoccupied. The first turkey had so much flavor that it was not as good with gravy and mashed potatoes and dressing, though it is really good for sandwiches. Both turkeys cooked in just under 3 hours. This was the first time that we used the oiless fryer, and though it is really an outdoor convection oven, it did a great job with juicy breast meat.

Gadgets: Microplane Adjustable Slicer

@Yamoo, Smart, not chicken. From Flatfingertip.

Video: This PizzaCat Has Crazy Eyes

I was looking for a funny cat video. Animal cruelty is not funny, even if unintentional. That is very hard on a full grown cat.

8 Ways to Hack Your Bud Light Lime-A-Rita

"there's a growing faction of us here in the Serious Eats office that love the stuff"

I demand names! Which SE staffers are willing to put their names behind this product? 8% ABV says College binge drinking. Yes, I have not tasted it, I don't need to.

I hold no belief that SE is shilling. That is a serious allegation on a forum such as this. SE makes it very clear, in my experience, when they receive free product to test or if a post is sponsored.

That said, the ingredients used to flavor a product such as this and be shelf stable can not taste good. I have a high tolerance for junk foods, and I like many of them, but I know when reality has to take precedence over fantasy.

Paulie Gee on Belief, Baltimore, and Being Your Own Boss (Part 2)

Thanks so very much,PG and Lance. So many of us have foodish dreams, and it is inspiring to hear from someone who has realized theirs. BTW, PG, I don't think "comfort" foods will lose appeal, no matter where the economy heads. You're safe.

Adam Perry Lang has a New BBQ Pop-Up in Jimmy Kimmel's Lot in LA

$23 for 1 beef rib. Pffft...

8 Ways to Hack Your Bud Light Lime-A-Rita

"there's a growing faction of us here in the Serious Eats office that love the stuff"

I demand names! Which SE staffers are willing to put their names behind this product? 8% ABV says College binge drinking. Yes, I have not tasted it, I don't need to.

A Hamburger Tuesday: Chorizo, Bacon-Stuffed, Hot Brown, and More

Great burgs everyone, congrats and thanks for sharing. I like this new feature on AHT, a lot.

A Better Papaya Salad at Sao Mai

In SoCal I have not seen a "Papaya Salad", at a Viet resto. Perhaps Thai Papaya salad is similar.

Golden Corral Video Exposes Unsanitary Food Storage Conditions

Waiting to see the comments, although I am kinda scared. But not surprised.

The Food Lab Rapido: Pico de Gallo

I embrace the liquid expelled from the veg in PdG. I also use chicken base for the salt, and I also season with a pinch of Mexican oregano and black pepper. I use drier or wetter parts of the salsa depending on the application.

What's Your New York Deli Buffet Strategy?

Speaking from Cali, I don't understand this kind of deli. It sounds like take out from Souplantation.

Sugar Rush: The Rose City at The Waffle Window, Portland OR

Liege waffles are on my "Never had but lust for" list. That waffle pictured looks outstanding, and a great bargain given the ingredients.

A Sandwich a Day: Turkey Club at Bruxie, Orange, CA

I might still try this place, as there is a branch near me, but $9 is too much for what I am seeing compared to other local options.

Father's Day Giveaway: Win a Baking Steel!

Always the big combo, meats and veg.

Bags O' Bánh Mì at Tien Hung Oriental Foods in Orlando

At Banh Mi Che Cali in the SGV, you are asked at ordering if "Vegetables In or Out?" This is a typical Viet sandwich shop in an area with many. I think this is a common request. BTW, 3 Banh Mi for $5.

AHT Giveaway: Case of Pat LaFrieda Burgers

We had a built in gas grill in our kitchen, quite rare among anyone I knew. We grilled a lot as a youngin, Hamburgers made no impression at all. We ate many Hamburger steaks, probably 10-12oz patties with no buns, to break up the monotony of so much Top Sirloin. Top sirloin was actually very good when I was young, by the time I was old enough to cook TS was too tough to enjoy.

Taste Test: Hard Versus Soft Shell Lobsters

Here on the West coast it seems lobsters go on sale around February, if I am not mistaken. Is there a reason they are on sale then, as I have not seen a sale for a while. It sounds as if you East coasters are getting good prices during summer season, perhaps soft shellers don't ship well.

I would really like to know when Lobsters are at their cheapest on the West coast, the only time when I could possibly afford them. I have bought sale Lobbies before, and they were very light in the meat/shell ratio.

Cook the Book: 'The Adobo Road Cookbook'

American, with a side of Mexican.

GRIDDLE TEMP

If anyone uses a flat-top/griddle on a regular basis, could you please take the surface temperature in various locations, if you have an infrared thermometer. I'm mostly interested in Maximum temps.

I have a new griddle, 24" x 36" that seems to run cold. The highest temps are only slightly above 300 degrees. I am having a hard time getting great crust on burger patties.

Thanks to anyone who might be able to help. 4-18-13

This Hole-ee Day

National Doughnut Day is today, I was looking to SE for some coverage.

Disclaimer: Love doughnuts, but have not had any for over a year. I remember last doughnut day passing with me saying the same thing. Even worse, I live close to a nationally famous, excellent Doughnut shop.

Gift Guide: For the Pizza-Maker

Some of these are stocking-stuffers, some are pretty pricey, but most are somewhere in between. What they all have in common is that I have turned to these products again and again in my own pizza-making life. I hope your pizza obsessive—novice or veteran—appreciates them as much as I do. More

The Pizza Lab: Three Doughs to Know

We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

Cook the Book: Pork Shoulder Rillettes

The chapter devoted to all things porcine in My New Orleans by John Besh is called Boucherie, and has several delicious-sounding pork-based charcuterie projects including these Pork Shoulder Rillettes. This version slow cooks pork butt with chicken stock, lard, wine, and a few other aromatics until it's tender enough to shred into a million tasty little pieces. More

Cook the Book: Complete Hummus

In Israel, hummus is treated as a blank canvas for all sorts of toppings. This Complete Hummus begins with a great recipe for basic hummus—dried chickpeas soaked overnight and blended with tahini, lemon juice, and garlic—which are topped off with a pool of spicy lemon-cumin-hot pepper sauce, drizzles of olive oil and raw tahini, and a sprinkle of parsley and chopped onion, and even whole chickpeas if you'd like. More

The Food Lab: How to Make Jerk Chicken at Home

Spicy, sweet, camphorous, and a little woodsy, jerk chicken is a wholly unique experience. The skin should be a burnished mahogany, crisp and redolent of warm spices like nutmeg and allspice, laced with thyme and ginger. I set out to find a way to bring jerk chicken to my own backyard. Turns out it's easier said than done. See our step-by-step directions in the slideshow. More

The Food Lab: How To Make the Best Creamy Cole Slaw

I can't say that I grew up eating cole slaw, nor was it love at first taste. In fact, I didn't truly start loving cole slaw until I tasted the excellent version that Barbara Lynch makes at her B&G Oysters in Boston's South End. Rather than soupy or gloppy with excess mayonnaise, the slaw there is tangy and fresh, with just a hint of creaminess to bind it together. That's what we're after in this week's Food Lab. More

Seasonal Baking: 5 Simple Summer Breakfast Cakes

As I don't have a vacation home of my own, I like to make myself an attractive candidate as a house guest. Forget the same-old bottle of wine or potted plant as a hostess gift—I give the gift of sugar. These simple, fruit-forward cakes are a great option for summer breakfasts, whether you're paying your stay in food or just want to make something delicious with all your fresh summer fruit. More

The Food Lab: How To Make Lobster, Bacon, Lettuce, Avocado, and Tomato Sandwiches

In my earlier days as a real live line cook, I spent a good deal of time shucking oysters, frying clams, and steaming lobsters at Barbara Lynch's B&G Oysters in Boston's South End. On the charter menu: the B.L.T. with Lobster. It's a fantastic sandwich, perhaps one of the few lobster-and-bread concoctions I can think of to rival a classic lobster roll. Over the years it's become a staple in my summer sandwich repertoire. Enough so that I've managed to make a few tweaks in the process to edge it a bit closer to my own personal vision of perfection. A better method for cooking lobster, skinless tomato filets, a different variety of lettuce, homemade lemon-y mayonnaise, a unique bacon cooking technique to deliver more even coverage, bread toasted in bacon fat instead of butter and, well, avocado. Because avocado. More

Anatomy of a Smorgasburg Pop Up: The Physical & Psychological Toll, Part 1

Thus far in this miniseries, we've kept the focus strictly on Noah's experience fine tuning his menu, figuring out his identity in the marketplace, and other logistical issues. What we've spent less time exploring are the psychological and physical tolls of running a stand at Smorgasburg; something that Noah—as the sole proprietor of Scharf & Zoyer—experiences acutely. More

The Ramen Rater's Top 10 Instant Noodles of 2013

I've been a fan of instant noodles all my life and in 2002, decided to turn this passion into a blog. While living in Seattle, I've found Asian grocery stores aplenty and my love affair with the instant noodle has only increased. Over the years, I've found some pretty amazing varieties; this list represents the best of the best. More