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Everything You Need to Know to Buy Better Shrimp

My food rant for years has been about shrimp.

The shrimp from Asia is cheap, but awful. All of the additives and probable slave labor makes their shrimp and prawns just a terrible product. The texture and flavor are garbage.

The wild shrimp from the US or Mexico tastes chlorinated or treated. I don't know if there's extra regulation after the BP spill but they just don't taste good.

I used to have a nearby shrimp farm that would ship local product in normal household quantities, but they shut down due to downward pricing pressure from Asia.

Now, I just don't bother with shrimp. I've been looking for a farmed shrimp option in the Southwest for years now. Considering the droughts, it's probably just easier to give up shrimp.

The Food Lab: The Best Southern Fried Chicken

I'm sure you get requests all the time, but could you consider experimenting with a sous vide version of this? It would nix the oven cooking requirement, but I could also envision some issues.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

I asked you this on Twitter but I think 140 characters limited my question and I didn't get enough info. I have basically a thick, even fond on the bottom of my cast iron. Is that seasoning? It's thick enough that I cant see the texture of the pan, just smooth, dry layer like a fraction of a millimeter thick. I just don't want to be feeding my family carbonized bits if that's what it is. I never see enough detail in photos of properly seasoned cast iron pans to tell if mine is proper. Thanks.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

A raw birds eye chili on a dare from my father. The seeds, they burn.

Serious Entertaining: Ramps Ramps Ramps Ramps Ramps

I don't think people hate ramps per se, but when an ingredient is unattainable , it makes it impossible to love them. With the Internet most cooks can get access to almost everything, but I'll never be able to enjoy ramp season unless I move.

I've had them exactly once, but I couldn't say they stood out in the dish (forgot what it was).

Corn Week: Grilled Corn with Spicy Korean Miso Sauce

Miso butter corn is my favorite and I put paprika or chili powder on at the end, but the gochujang doesn't over power the miso here? I will have to try this.

AHT Giveaway: Case of Pat LaFrieda Burgers

I generally hate ultra thin burgers. They cook too quickly and then it's all about the condiments.

Seasonal Desserts Are The Thing At The Coterie Room, Seattle

That Rhubarb Tart might be the prettiest food item I've ever seen.

Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge

I think even the most ardent meat eaters out there enjoy some vegetables and would certainly find these delicious. I think it's the concept of "no meat EVER" or especially veganism that kind of baffles many meat eaters.

Why Does Everyone Assume Vegans Are Health Nuts?

Over time I think people are calming down a bit about sensitivities, but when you say that vegans choose the diet out of love of animals, I think that outspoken carnivores assume you are judging their choice and their character by association.

Cook the Book: 'The Kimchi Cookbook'

Kimchi is my favorite. I love seeing tiny variations from recipe to recipe.

Serious Holiday Giveaway: The Baking Steel

Just a really nice roasted garlic with fresh oregano and basil.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I'd say "anything" but my favorite is a bean and cheese burrito. Nevermind the traditional hot sauce, sriracha is the best.

Holiday Giveaway: The Amazing Thermapen Thermometer

I used my ancient Thermapen to check on chicken breasts last night. Perfect again. Just sad that I can't read the numbers due to water damage. This water proof one would get used every day (if I win). That barely sounds like begging or anything.

Cook the Book: 'Jerusalem: A Cookbook'

Fresh hummus is fantastic. I don't have a huge list of great Mediterranean dishes so winning this book would be great.

Bake the Book: The Epicurious Cookbook

My skillet toffee. Granted I got that recipe somewhere else, but by not adding nuts, sure it's mine.

The Food Lab Answers All Your Thanksgiving Questions

Transglutaminase guy here. Never used the stuff but when I found out what it could do I instantly thought about chicken and specifically turkey skin. I always hate carving the breast and having the skin just loosely fall off. Seems to me that it would be nice if you could get a crisp(ish) skin, but also have it adhere to the breast meat. Figured this would be the place to ask if this would be feasible.