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The True Adonis

Giveaway: Win a Super-Fast Thermapen Thermometer

North Carolina Pulled Pork!
Color: cornflower blue

Giveaway: Win a Super-Fast Thermapen Thermometer

North Carolina Pulled Pork!
Color: cornflower blue

Robicelli's Brooklyn Blackout Cupcakes

With all the work involved, you are just better off making an Ebbinger BlackOut cake instead of cupcakes. :/

What the Frappe? THIS is a Real Milkshake

I want someone to do a thorough treatment of Milkshakes. That would be awesome!

Manner Matters: Should You Tattle on Kids Sneaking Food?

Great Recipe! Thanks for the insight. Can`t wait to taste this plate of nonsense by Ms. Watson.

I would certainly not miss this column if it mysteriously vanished never to return again...

Whats next up from "Manners Matters", should I euthanize my dog for stealing leftover Quesadillas?

I am waiting in anticipation for the next piece of enlightenment Ms. Watson will bring us all.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Bacon and Mushrooms with Sun Dried Tomatoes

The Best Deep Dish Pizza in Chicago

@VeganWithaYoYo

What is an example of "low quality" food? Do you mean poorly cooked, starting with a bad recipe, using poor quality ingredients? Surely amount or size is not a factor if the food is really good.

No-Waste Tacos de Carnitas with Salsa Verde

Oh, and it definitely earns a Five-Star rating.

No-Waste Tacos de Carnitas with Salsa Verde

Made these this weekend with the only regret that we didn`t quadruple the recipe! Seriously awesome and authentic Carnitas as simple as can be. The salsa verde was incredible as well and dressed the Carnitas perfectly. I took pictures of the whole process of it all and will see if I can find somewhere to upload it.

The Best Deep Dish Pizza in Chicago

Whats wrong with deep fried Mac-N-Cheese Fritters or a quadruple bacon cheeseburger with mayo? You would have to be delusional to think those don`t taste good.

I don`t see how any food can be classified as uncivilized or civilized unless you are into cannibalism or something.

Classifying food in that manner, (like some sort of food snob) is what idiots do in my opinion. How putting extra slices of bacon on an 8 ounce burger is offensive or deep frying chocolate chip cookies wrapped around oreos offends someone is beyond me. These parroting people are the types that ruin for others with their "food policing" and nonsense.

No idea why they feel the need to do this.

Besides, most people are misinformed

The Best Deep Dish Pizza in Chicago

I am excited about Kenji working on a Deep-Dish recipe for us. I hope he gives us a stuffed crust version and something as massive as Giordano's. I can`t wait!!!!

The Best Deep Dish Pizza in Chicago

Can anyone tell me why people hate Deep Dish Pizza? What is the reasoning? Seems moronic to hate it to me.

The Food Lab Turbo: How to Make The Best Egg Salad

Looks good! I made Egg Salad just last week using the Cook's Country recipe where you take the softer cooked yolks (about 8 minutes I think) and whisk it separately with the Mayonnaise. I liked that technique a lot as it makes the Egg Salad incredibly creamy.

They also used Scallions and Parsley and I can attest that both are awesome in Egg Salad.

Your recipe will be on my list when I don`t feel like messing around with separating the yolks. Good stuff as always!

The Best Egg Salad

Looks good! I made Egg Salad just last week using the Cook's Country recipe where you take the softer cooked yolks (about 8 minutes I think) and whisk it separately with the Mayonnaise. I liked that technique a lot as it makes the Egg Salad incredibly creamy.

They also used Scallions and Parsley and I can attest that both are awesome in Egg Salad.

Your recipe will be on my list when I don`t feel like messing around with separating the yolks. Good stuff as always!

The Serious Eats Guide to Sugar

Loved the article. The content on SeriousEats lately has been so much of a better quality and more focused. This is really good stuff! Keep up the good work guys!

How Salty Should Pasta Water Be?

@ Kenji or Daniel,

I reread the linked article and recipe from the "boiling pasta in less water" and noticed that the recipe only called for 1 teaspoon of Kosher salt to 2 quarts of water which would make the salinity only 0.16 percent, a far cry from the 1-2 percent sweet spot. Whats the deal?

How Salty Should Pasta Water Be?

I usually just did the standard 1 tablespoon of table or fine salt to a gallon of water. I will now start weighing my salt instead per liter. Seems easier anyways. 10 grams of salt per liter to 20 grams of salt per liter. I will find the sweet spot for sure.

The Ultimate Fudgy Brownies (and Three Variations)

One Bowl Baking: Honey Corn Muffins

These muffins were really, really good. I used to make a similar recipe out of Sherry Yard`s cookbook, Desserts by the Yard which involved poking the Cornbread and then soaking with honey. Not anymore. Yvonne`s recipe is so much better, easier to make and has the perfect level of sweetness as to not mask the corn flavor. The Yard recipe always ended up being too sweet and too drenched in honey to the point where, the next day, the cake would be a soggy mess. I am glad to have found a permanent replacement for that recipe!

Honey Corn Muffins

Oh, I also loved the trick of getting them out. Turning the pan to the side worked very well after the 10 minute rest. Great Tip!

Honey Corn Muffins

Made these last night and they are VERY good!. I did as Selzoc last night and had them with macerated strawberries and whipped cream and it was really satisfying. They get even better the next day as I had two for breakfast. The corn taste really comes through and the honey is perfectly matched in sweetness. This is a really good recipe. Thanks again Yvonne!

The Ultimate Fudgy Brownies (and Three Variations)

I made brownies like three days ago! I would have loved to use the variations! Saving this one for sure.

The Food Lab: The Hard Truth About Boiled Eggs

Actually, there is a way to get eggs to peel every single time without ever messing them up. I have done it a few times just for fun and it will work even with the most stubborn to peel eggs. Here:

http://www.youtube.com/watch?v=opK1Py1Zkt4

The Food Lab: The Hard Truth About Boiled Eggs

I do love the steaming method! A year or so ago, I tested a recipe for Cooks Illustrated regarding soft boiled eggs and it required the usage of a Steamer Basket and it worked every single time perfectly. I reported back to them that it did, but it was not the recipe they ended up choosing. The one they chose works perfectly as well, but I do think the Steamer version was superior. I am happy to see it utilized for hard boiled eggs in your version and will now use this method for hard cooked.

Perfect Steamed Boiled Eggs

I do love the steaming method! A year or so ago, I tested a recipe for Cooks Illustrated regarding soft boiled eggs and it required the usage of a Steamer Basket and it worked every single time perfectly. I reported back to them that it did, but it was not the recipe they ended up choosing. The one they chose works perfectly as well, but I do think the Steamer version was superior. I am happy to see it utilized for hard boiled eggs in your version and will now use this method for hard cooked.

James Villas-Glory of Southern Cooking-Key Lime Recipe is a Fail

So, I figured I`d make a Key Lime Pie using The Key Lime Pie recipe from The Glory of Southern Cooking by James Villas. I read through it and thought it sounded kind of strange as if it wouldn`t work, but I figured I may as well follow the recipe as it was written. Absolutely horrible.

1. Graham Cracker Crust was a joke-Never was cohesive, WAY too many Graham Crackers and had a WHOLE CUP of sugar whereas most had 2-3 tablespoons at most. It was an overflowing non-cohesive powdery mess.
2. The filling had one cup of Lime Juice, most have 1/2 cup to 3/4 cup.
3. There was a tablespoon of lime zest, whereas most had one teaspoon or 1 and a half teaspoons at most.
4. The cooking time of 10 minutes is a joke. Nothing happens in that time frame.

This was absolutely horrible. Here is a direct link to the recipe so you can see what I am talking about. I want to write him and tell him how horrible his recipe is and that it could NEVER work. To think he is a James Beard award winner. What a joke. Anyone have any similar stories?

http://books.google.com/books?id=V4CJfHqT6ssC&pg=PT372&lpg=PT372&dq=glory+of+southern+cooking+key+lime+pie&source=bl&ots=52eKKhWAzT&sig=T-xC_Y0ZdTPW7VCn_LDgOibli-4&hl=en&sa=X&ei=ph1bT92FN4KutweMzsiGDA&ved=0CCwQ6AEwAA#v=onepage&q&f=false

What's the Best Way to Brew Iced Coffee?

When it comes to opinions on iced-coffee brewing methods, passions can run high. A panel of Serious Eats tasters heads to Counter Culture Coffee for a blind tasting, putting the most popular method to the test. Based on our experience, the answer is clear. More

Ask The Food Lab: Can I Stir-Fry On An Electric Cooktop?

"I am an avid teen food who adores her asian dishes, especially the creativity of stir fry. Now, I make it all the time but know that my end result could be exceptionally better. You had on the blog about doing the perfect stir fry on the grill but unfortunately I am in a college dorm and only have access to an electric stove. My question is: how does one not steam their vegetables while at the same time not use too much oil AND how do you not burn your corn starch sauce to the pan?" 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

The Food Lab: How to Roast Fall and Winter Vegetables

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

Video: How To Make Pillsbury Banana Cream Crescent Donuts At Home

Inspired by the Cronut craze, but don't want to wait for hours to sample the pastry? You don't have to: thanks to Pillsbury, you can make your own Crescent Donuts at home, and it couldn't be simpler. More

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