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arjordan

The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want

Win a Copy of 'Heritage'

BBQ, specifically burnt ends...

Win a Copy of 'A Boat, a Whale, & a Walrus'

buffalo wings, dips with home made crackers, more wings

Win a Copy of 'The Big-Flavor Grill'

seasoning throughout the grilling process, be it adding more dry rub, citrus or even just salt. Adding at different times brings out layers of flavors.

Win a Copy of 'Fried & True'

however JM Curley in Boston does it, nice dark fry on that...

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

My dear mother never met a pot roast she couldn't destroy. The carrots were not only the only salvageable part, they are the best veggies to ever come out of that kitchen. I eventually got her to make just carrots and, basically, caramelize them over many hours. Now I make them and if I ever have kids, they'll eat their damn carrots if I make them like this!

Win a Copy of 'Salad Samurai'

shaved Brussels sprouts, red onion, hard cheese, good oil/vinegar

Win a Copy of 'Buvette: The Pleasure of Good Food'

coq au vin. I gotta' think this dish should be coming out a little more elevated than chicken boiled to death in red wine.

Win a Copy of 'The Meat Hook Meat Book'

organs. If it's not in a pate, what do I do with it?

Win a Copy of 'Paris Pastry Club'

pie, home made pie always impresses and it really isn't that hard to make once you find a recipe you like.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Pho, my wife makes the best. Love it, even on a 95 degree day, I can still drain a pot of the stuff!

Chocolate Mousse and Marshmallow Icing S'mores Cake

would an 8x13 pyrex style cake pan work instead of a baking sheet? I don't have one that small... and want to make this... now...

Giveaway: Win a Super-Fast Thermapen Thermometer

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Why Beer Costs What It Does

Great read! I was hoping it was more focused on the production side but the restaurant was far more interesting than I would have thought.

If you're taking requests, I would love to see more about craft beer in retail settings. I feel like craft beer is more expensive than it used to be, but is it (relative to macro beer/other goods)? If so, why? If not, why can't I get a 6 pack of something tasty for under $10 (in MA - that doesn't help any)?

Win a Copy of 'Vibrant Food'

Win a Copy of 'Ceviche: Peruvian Kitchen'

ceviche, gotta be

Taste Test: The Best Caesar Salad Dressings

Telling readers what to avoid is as important as what to seek out, in my opinion. Then again, that could limit future sponsorship potential, a wise editorial decision indeed.

Ideas in Food vs. Strawberry Shortcake: Reinventing the Biscuit

Nice, I love the books and can't wait to have some blog posts with substance (I like the Ideas in Food blog, but it's a pretty light read most of the time).

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

simple food treated with obsessive passion

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

sausage, Hungarian peppers, black olives and caramelized onion

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

deviled potatoes

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Cook the Book: 'Afro-Vegan' by Bryant Terry

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Parisian gnocchi - but only because Paris is in the name...

Splenda/sugar substitutes in cocktails

I was mixing up some caipirinhas last night and getting sick of the sugar not dissolving completely (I also lack patience). I switched to splenda and it mixed in right away and tasted as good, or did it?

What does drinks think about sugar analogs in drinks?

The high solubility of splenda is attractive to me and I couldn't notice a difference in taste. Would certain drinks be better or worse for this? Also, fewer calories (not that the last tsp of sugar was the one to put my BMI over 30)

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