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attgig

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

do people who work in regular offices (not food blog offices) really bring kimchi into the office - especially really fermented ones? I never really had enough courage to do that, for fear of making everyone around me (and my breath for the afternoon) stink...

Giveaway: Win a Super-Fast Thermapen Thermometer

beef wellington.

cornflower blue

Giveaway: Win a Super-Fast Thermapen Thermometer

beef wellington.

cornflower blue

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

sausage and peppers.

Staff Picks: What to Drink at a Not-Great Bar

yeungling. in a bottle.

Open Thread: What's the Best Frozen Pizza?

momma celeste and their microwave tray or ellios to remind me of school pizza.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

the wife likes it a little more well done than I do... would start in cast and finish in the oven. med-med/well. Though, I may "break the heart in two" and not finish mine in the oven.

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

beef wellington.

Pizza Slice: You're Eating it Wrong

my wife introduced me to the roll. somewhat of a variation to the guy's pull off the crust and run it down the middle.

Just roll the pizza starting from the crust towards the middle, and eat it across like a roll. usually only works with thinner pizzas. but now you have a piece of the crust in every bite.

The Food Lab: Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)

so, with the noodles, no home-made variety? get a package of shinramen, use the noodles, but replace the packets with your recipe?

Alinea and 'Babygate:' Should Babies Be Allowed in Fine Dining?

do they even have highchairs?

Seriously Delicious Holiday Giveaway: The Baking Steel

Cheese and a bit of basil.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

An Epic Vertical Tasting of Dogfish Head's World Wide Stout

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

coffee or milk, depending on my mood.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

rib roast. just in time for christmas

Seriously Delicious Holiday Giveaway: The Baking Steel

Sausage and hot peppers together. just not that great if it's one or the other.

otherwise, I'll just stick with the traditional margherita

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Cook the Book: Roy Choi's 'L.A. Son'

home made crabcakes, when family comes to visit me in maryland.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

AHHHHH! THERMAPEN!
A rib roast. definitely a rib roast.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Depending on my mood, a medium-rare Ribeye on the grill, or a Filet pan seared with only salt and pepper accompanied by a nice glass of cab.

Video: Lou Malnati's Responds to Jon Stewart

lets fix all the misnomer's in the food world while we're at it....
chicago pizza => cazzarole
ny cheesecake => cheesepie

french fries => belgium fries
grape nuts cereal => wheat and Barley cereal
london broil => flank steak
long island iced tea => get me drunk asap!

Poll: What's Your Favorite Pizza Mashup?

very difficult.... I love any and ALL pizza mashups!

What Do You Like to Drink With Oysters?

definitely beer. stouts usually

Introducing the Serious Eats-Edition Baking Steel and KettlePizza Backyard Pizza Oven Kit

"comes with absolutely everything you need to get cooking"
Does it come with the weber? or weber sold separately?

Godfather's Pizza?

Just saw in the news that the CEO of Godfather Pizza was going to run for president...and i guess i'm falling for it, but anyone ever try godfather pizza? Just curious and I kinda want to try it, though ... being a chain, i'm going to guess it's not really a good...
just curious though. none near me, though i see there's some on the way to my parents house so if it's good, i may stop by and check it out

Homemade Ketchup

Heinz has totally spoiled me. When Erin asked if I'd be interested in starting up this new "Sauced" column, I started racking my brain about what condiment to tackle first. I could think of nothing more fitting, more ubiquitous, than ketchup. You hardly ever stop to think about what goes into making ketchup. Usually, a bottle of Heinz is just hanging out in the fridge and, well, it tastes exactly the way it should. Is it even work making a version from scratch? More

Stout Barbecue Sauce

Winter is a call for us to beef up the heartiness of just about everything. Though I'm not normally a huge fan of stout beers, when the frigid cold has set in, there's something appealing to drinking what feels like a meal in a bottle. I wanted to take that appropriate seasonal heaviness and apply it to a barbecue sauce. So I married the two to create a stout barbecue sauce. More

Serious Heat: 10 Things to Do with Kimchi

While you can always stir kimchi into rice for an easy side (with no complaints from me!), sometimes I crave kimchi fusion. Kimchi is fermented vegetables, most often cabbage, but there are varieties, one of my favorite being made with radishes. Seasonings can include garlic, ginger, chiles, fish sauce to make for a condiment that's fiery and salty with a pucker-worthy tartness. Because of this acidity, it greatly complements richer dishes. Here are 10 fusion-inspired ideas on what to do with kimchi. More

The Food Lab Thanksgiving Special: Brussels Sprouts Worth Eating

After they're done charred in the bacon fat, I season them with plenty of salt and pepper (I don't like to do it before because I find the salt from the bacon fat penetrates the sprouts as they cook, making it hard to judge salt level), then toss them back together with the crisp bacon. If you're feeling extra plucky, you can go for a full half-and-half bacon-to-sprout ratio. Trust me, you'll be popping them like scrumdiddlyumptious bars. More

Kenji Alt's Homemade Pizza Hack

Last week, Kenji Alt of the blog Goodeater (and a writer for Cook's Illustrated) sent me a cross-section photo of a slice of pizza he had made in his kitchen with the promise that he'd soon reveal a new method of achieving brick-oven-like pizza at home. He has now unveiled his pizza hack, and it doesn't involve the self-cleaning cycle or a super-hot iron skillet. After taking us through the three different ways food can cook (via conduction, convection, or radiation) and explaining clearly how they each apply to pizza, Kenji reveals his plan for cooking both the top and... More