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koblinski

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.

Giveaway: Win a Super-Fast Thermapen Thermometer

I'd make full grilled chicken.

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).

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Perfect pork chops

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Roast chicken, for sure.

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.

The Vegan Experience: 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.

Holiday Giveaway: The Amazing Thermapen Thermometer

Boneless chicken thighs. Yum.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Quite honestly it's perfect on its own, but I'd say pizza.

Holiday Giveaway: The Amazing Thermapen Thermometer

Pork chops. Yum.

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.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

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.

The Food Lab's Thanksgiving: Crispy Smashed Duck Fat-Fried Potatoes

Wow. Simply wow.

Ask The Food Lab Anything, Thanksgiving Edition

I know you are down on a wet brine, but is it effective to use a less salty solution for a longer period of time?

New Freezer. Need Shrimp/Prawn. USA Only.

I'm a shrimp snob because of the additives that Asian countries use and the questionable nature of gulf shrimp (sad). I'm looking for a good source of fresh or farmed US shrimp or prawns at a reasonable price.

ILoveBlueSea appears to be out at the moment and Top Chef is blowing up with the mentions of spot prawns (but VERY expensive).

What US alternatives am I missing? I'd like to buy in bulk prior to Spring (gets hot in Arizona for delivery) and throw them in the freezer.

Side note, AZ used to have a fantastic farming operation for shrimp but the Asian flooding of the market killed it. I've been upset (obsessed) ever since.

Dinner Tonight: Baked Fish with Savory Bread Crumbs

Though easy to prepare, this dish from Lidia Bastianich is anything but basic. The breadcrumbs are heavily seasoned with lemon zest, oregano, parsley, and red pepper flakes. This gives each bite a great citrus note, along with a little spicy kick. If that weren't enough, a dressing of sorts is added to the baking dish so the fillets are also perfumed by white wine and lemon juice. More