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SonnyC79

Where to Eat Outdoors in Austin, TX, 2014 Edition

@James...the Pieous pastrami is one of the best things that I ever eaten. Seriously.

Where to Eat Outdoors in Austin, TX, 2014 Edition

@NinaP, I'm not sure I understand why Freedmen's isn't "real Texas barbecue." Because they use metal trays and mason jars? What does the serving methods have to do with authenticity? You don't eat the jars.

Where to Eat Outdoors in Austin, TX, 2014 Edition

Perfect list of recommendations, Meredith.

My Pie Monday: Salami, Kimchi, Bacon Jam, and More!

Thanks, everyone, for the kind words! I highly recommend giving bacon jam a shot. It's great on, well...everything :)

Recipe courtesy of Joshua Bousel, here on SE!

http://www.seriouseats.com/recipes/2012/08/sauced-bacon-jam-recipe.html

A Sandwich a Day: Shaved Beef Sandwich at Épicerie in Austin, Texas

That looks (and sounds) excellent...especially the bread. Thanks, Meredith!

Seriously Delicious Holiday Giveaway: Shake Shack Gift Pack

Definitely would love some dry aged beef from a local butcher shop (like Salt & Time here in Austin!).

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

My favorite thing to cook ever...steak au poivre with a huge, thick ribeye steak!

Poll: What's Your Favorite Type of Bun for Burgers?

Still waiting on a Food Lab article/recipe for something similar to Martin's potato rolls. It is a CRYING SHAME that they are not widely available in the US. Cmon, Kenji!! :)

My Pie Monday: Avocado Pizza, Tomato Pie, Pizza Balls, and More!

Nice work, everyone!

@JimmyG - I think yours is my favorite this week...something about that golden crust :)

@Santiago - nice looking deep dish, as well! It definitely got me craving that style. It must've been the RIDICULOUS amount of cheese and sauce! Haha

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

I had one of @mikeyg83's burgers on the 4th of July and can attest to their deliciousness! The chuck & chorizo (chuckrizo?) blend was a nice surprise!

My Pie Monday: 36.7-Second Margherita, Sweet Potato Pizza, and More!

@TxCraig1 - that is ridiculous. RIDICULOUS, I TELL YA!!

@OHenn - congrats on your win! Your pizza looks freaking delicious.

@Imwalkin - looks great! Very interested to try potatoes on a pizza one of these days. Great photo, too.

Excellent pies this week, everyone!

First Look: Abstract Plating and French Technique on the Dessert Menu at Mettle, Austin

Beautiful dishes...can't wait to stop in for a taste!

10 Barbecue Trucks We Love In Austin, TX

Nice article, Meredith! I really want to get over to try Brown's out very soon. I also FULLY agree with your "overwhelmingly joyous" reaction to La Barbecue's brisket. Top tier, if you ask me. The difference in quality between theirs and Franklin isn't enough for me to justify a 3 hour wait-time differential, especially when I live in the same zip code as La BBQ :)

My Pie Monday: Python Pizza, Beets, Pork Belly, and More!

JuanitO, sorry! :)

My Pie Monday: Python Pizza, Beets, Pork Belly, and More!

Wow, @Juanita61!! That is a beautiful creation...very inspiring!

Pizza Obsessives: Jimmy Coponi

Great looking pizzas, but I can't help but agree with many of the comments here. I think he is missing out on some wonderful other types of pizza and ingredients by being so hyperfocused on his rather narrow preferences/opinions.

Sugar Rush: A Cronut Knockoff from Dessert Club ChikaLicious

Nice! Looks pretty dang tasty. Still waiting on someone to knock-these-off down here in Austin!

Pizza Obsessives: Jeff "SonnyC79" Amador

My mind continues to fail to process that idea that people actually get angry about someone's stupid OPINION on the internet. Never did I say that I was a food expert...just a pizza fan with my own personal preferences. Sheesh. People.

Sincerely,

Fake Ass Wannabe Foodie

We Try the Cronut from Dominique Ansel Bakery

Someone please buy me a plane ticket to NYC. I will repay you...someday.

Top This: The Hellboy (à la Paulie Gee's)

This pizza looks awesome! I've made my own jalapeno honey by just roasting a couple of peppers and letting them steep in honey for a day or two. I'll have to add a dash of vinegar next time, but I liked it on the pepperoni pizza that I made at home.

A Sandwich A Day: Pork Confit Sandwich from Melvin's Deli Comfort in Austin, TX

I've only had the Croque Monsiuer here, but I'm really anxious to try their pastrami. Could it possibly be better than Easy Tiger's???

I found the service to be very slow at Melvin's, even when not crowded. Did you find that to be the case?

My Pie Monday: BBQ Chicken Pie, Boardwalk-Style, Deep Dish, and More!

Thanks for sharing, TXCraig1! I'm having my mom look for Calabrians at a specialty italian food store in Dallas this week, but if she comes up empty handed, I will surely be ordering some of my own (along with a few other people, it seems!).

My Pie Monday: BBQ Chicken Pie, Boardwalk-Style, Deep Dish, and More!

@TxCraig1 - can you point me in the direction of where you get your Calabrian chile peppers and/or your Aleppo pepper? I can't put it off anymore...must try both!

@ndfanwabashman - I found a lengthy discussion about the Gino's East crust recipe here. Look specifically at the posts from "Spinnybobo."

http://www.cheftalk.com/t/980/ginos-east-pizza-crust

Plinio Sandalio's Guide to Austin Sweets

Love this. That apple/bacon zeppole sounds absolutely amazing!

My Pie Monday: Sicilians, Detroiters, Bar Pies, and More!

@Andris - it tasted better than it looked...but only because I thought it was kind of ugly, haha :) I need to come up with some kind of a Nutella-squirt-bottle contraption to make it easier to decorate!

Using fresh mozzarella in home oven

Does anyone out there have any tips for using fresh mozzarella (as opposed to shredded) on a pizza baked in a home oven for 5-7 minutes on the Baking Steel? I have tried a couple of times now, and I am getting quite a bit of moisture from the fresh cheese. I read that I should slice the cheese thin and early, then place it in the fridge wrapped in paper towels to remove some of the moisture, but that didn't seem to do anything. The cheese still melted very moist, and the paper towels didn't seem to have any moisture in them. The cheese that I purchased was fresh made in my local grocery, but wasn't stored in liquid. What about putting the cheese in the freezer for a bit prior to baking? Would that ruin it? Or should I just pass on using fresh mozz in my home oven (maxing out at 500 degrees)?

One-Pot Wonders: Spaghetti alla Carbonara with Kale

Using carbonara as the starting point, this recipe adds in a bit of crispy kale to round out the meal, all with nothing more than a skillet and a bowl. Before you get all huffy and puffy about this not being a traditional carbonara, let me just say it outright: this is not your traditional Italian carbonara. But the result is a creamy, delicious, one-pot dish that's perfect for a weeknight dinner—the proof is in the pasta. More

The Burger Lab: How To Make The Ultimate Bacon Cheeseburger

If there is one universal culinary truth, it's that bacon is easy, which probably explains why I don't often order it on my burger. It takes the fun and the challenge out of the whole thing. Pretty much any burger's gonna taste good with a pile of crisp bacon on top of it, right? Well today we're throwing decency to the wind. I don't often eat bacon on my burgers, but when I do, I want them to be the baconiest bacon burgers I can eat. More

Equipment: How to Buy, Season, and Maintain Cast Iron Cookware

Having just adopted a French bulldog named Dumpling, I'm quickly finding out that taking care of a puppy is very similar to taking care of a good cast iron pan, and in some ways, almost as satisfying. They both require a little work, a little patience, and a whole lot of loyalty. The main difference is that in return for my investment, my cast iron pan gives me golden-brown fried chicken, sizzling bacon, corn bread, apple pies, charred hash, perfectly seared steaks, bubbly pizzas, and, yes, crisp dumplings. Dumpling the puppy, on the other hand, gives me mostly licks, chews, and a whole lot of poop. You do the math. More

The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away

I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links. But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people. More

The Food Lab: How To Make The Best Fajitas

I'm not particularly proud of my time time spent working at the kinds of cheesy chain restaurants you'd find next to the Victoria's Secret at the mall or perhaps in Times Square. But aside from making me shun any writer that uses the phrase "X to perfection," it did teach me one valuable lesson: People looooooove meat served on a sizzling platter. Today at The Food Lab, we figure out the best way to make them at home. More

The Burger Lab's Toppings Week 2013: Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

It took the Shake Shack years before it introduced a second burger on its menu aside from its signature Shackburger. When it hit the boards, the Smoke Shack was a near instant hit (we sure loved it). It took the signature well-seared Shake Shack patty and paired it with crisp bacon and a sweet-hot pickled pepper relish. It's a flavor combination worth repeating as often as possible, so I decided to take my own spin on it to the backyard burger. More

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

So you got your tender, well-marbled, expensive-as-all-get-out, funky-smelling, thick-cut steak. What's the best way to cook it? And I'm not just talking "the best" way to cook it. I'm talking THE ALL OUT, NO HOLDS BARRED, TAKE NO PRISONERS, THIS IS THE BEST FREAKING STEAK YOU'LL EVER HAVE IN YOUR LIFE BEST way to cook it.What does that mean? It means we'll have to do better than we've done in the past. More

The Food Lab Mini: Crispy Taco Shells Made of Cheese? Yes!

In their 2011 post about "Italian Tacos", the folks from Ideas in Food fry a slice of provolone cheese on the griddle until it's a deep golden brown, then fold it over a rolling pin, tuile-style, and let it harden into the shape of a little crispy taco shell before stuffing it with fried mortadella and pickled peppers. It looks delicious. I decided to use the same technique to up my breakfast taco game. More

We Try 25 Kinds of Oreo

Once upon a time, in my lunchbox and in the lunchboxes of the other kids at my lunch table, there was just one kind of Oreo. You know. An Oreo. The lucky kids had Double Stuf. But that was about it. Now, there are dozens of variations of the classic cookie. So we, of course, had to try them all out. More

Confetti Cookies

These Confetti Cookies are made for unabashed sprinkles lovers. The teeny multicolored bits make their way into these chewy snickerdoodle inspired cookies by way of crunchy-sweet Birthday Cake Crumb and into the dough where they melt and tie dye the insides of these oversized cookies. More

Seeking New Contributors. Must Love Pizza.

Are you a great writer and photographer who is infinitely passionate about pizza? Good news! We are looking to grow our contributor base for Slice and are currently accepting applications. These positions are commitments to ongoing assignments that pay per post. Please read the following guidelines carefully before responding. More

Deep Dish Pizza à la 'Cook's Illustrated'

[Photographs: Adam Kuban] I've had the January/February 2010 issue of Cook's Illustrated sitting in my to-do stack of crap since it came out. In it, a recipe for deep dish pizza. (You can find that recipe here, though it's behind a paywall. Sorry! Oh, or try this website, which has it: http://thirtyaweek.wordpress.com/2010/01/28/deep-dish-pizza-recipe) With some free time last Saturday, I set about making the stuff. Above is one of my finished pies (the recipe makes two 9-inch-round pizzas). Since all the junk is in the proverbial trunk, i.e., you can't see nothin' but sauce, I'll tell you that this one... 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

How to Poach an Egg

Poaching eggs is like any other high-risk pursuit: those who can, do. (Those who can't, just click on this slideshow for a quick tutorial.) But the fun doesn't stop once you've joined the able ranks. While the greatest thing about a poached egg is its simplicity, there are countless ways to enjoy eating one (like on a bowl of ramen, or did somebody say shakshuka?). More