Serious Eats - seriouseats.com

Cook the Book: 'Good Meat'

Lots of local produce and my cousin and I went halfsies on a half-steer. All natural carefully raised meat is the best!

browngravy at 9:20AM on 09/29/10

Gluten-Free Tuesday: Pumpkin Bread

Great post. I will make this week and spread the love.

browngravy at 9:16AM on 09/29/10

Anthony Bourdain On Culinary School

I got a BA from Rutgers in Computer Science in '89, but I already knew that I was probably going to work in a restaurant forever. I had the bug big time from my part time job. I had no desire, however, to rack up even more debt. I started at the bottom and became a spongue; doing whatever it took to learn, grow and advance.

Looking back I'm glad I decided to do it that way. I run a couple of successful kitchens now and since I've done it all, I have the respect of my staff. They know that I've been through the ringer more than once and follow me not because I'm the boss but because they trust my judgement and my skills.

In retrospect, if I had gone to Culinary instead of college I probably wouldn't have made it. It takes a hunger and maturity that I didn't have at 18.

browngravy at 9:14AM on 09/22/10

Do touristy places ever have good food?

My normally sleepy DC neighborhood (Woodley Park) has two gigantic convention hotels and very few options for good food. The result is that my favorite place in my hood (Open City) gets completely overrun with tourists during certain times of the year.

browngravy at 12:10PM on 08/11/10

Gluten-Free Tuesday: Smoked Paprika

It is the main ingredient in the marinade for my famous grilled chicken wings...I've been hooked on the stuff since '98.

browngravy at 11:11AM on 07/14/10

Where to eat in Scottsdale?

Thanks for all your input folks - especially the hydration thing. Unfortunately I won't be driving to driving 2 hours to Tuscon to eat, but I will report back on any unexpected finds.

browngravy at 1:16PM on 06/18/10

Where to eat in Scottsdale?

we're staying at Firesky Resort near that enormous mall...yes - sweet rental.

browngravy at 8:52PM on 06/17/10

How to Make Yogurt

I make yogurt every week. I heat the milk in a slowcooker for 3 hours, then turn it off for 2.5 hours and wrap the whole thing in a big beach towel. after the 2.5 hours of rest I mix in the milk powder and some of the last batch and again wrap the whole cooker in a beach towel. The next morning I strain to get the desired consistency and pour into mason jars for the week. My friends and coworkers think it's amazing.

browngravy at 1:55PM on 06/14/10

Dinner Tonight: Chorizo and Eggs

Chorizo scramble @ Open City in DC is one of my faves.

browngravy at 8:50AM on 06/09/10

Dinner Tonight: Six-Spice Hanger Steak

I thought I read on SE a while ago that hanger steaks can be expensive because there is only one per animal. It was the cut that the butcher used for himself.

browngravy at 9:29AM on 06/07/10

Turkey Burgers, what's your secret?

I add a combination of ground caramelized onion and sauteed mushroom to the mix. It makes for a beefy turkey burger.

browngravy at 12:45PM on 05/27/10

Cook the Book: The Gloriously Gluten-Free Cookbook

My wife is celiac and her favorite is pan-seared scallops with quinoa, roasted corn, tomato & balsamic vin.

browngravy at 1:53PM on 05/12/10

The Butcher's Cuts: Grind, the Most Sustainable Chop at the Shop

@Makanmata - do you raise all of your own meat? If you don't then the animals you eat have an affect on the land and the farmer (and more). The statement in itself wasn't really political, it was fact; you took it somewhere else.
Get YOUR politics off of my Serious Eats.

browngravy at 10:37AM on 05/01/10

Hidden Gems in Philadelphia???

David's Mai Lai Wah for the salt & pepper squid.
Dmitris for anything.
London Grill @23rd & Fairmount for an old school chef doing it the right way. (Mike McNally)

browngravy at 8:45AM on 03/29/10

Critic-Turned-Cook: The Coolest Things I Learned While Working in Professional Kitchens

Make sure you let people know that their fries have flour on them. People with gluten issues may not think to ask about them.

browngravy at 12:53PM on 03/26/10

From Slice

My Pizza Oven: Pizzahacker, the Renegade Pieman of San Francisco

This guy rules...God bless pizzahacker and America.

browngravy at 1:24PM on 03/25/10

where do you work?

I'm chef of Open City in the Woodley Park neighborhood of Washington DC. I also am a consultant and Chef Ambassador for the American Egg Board.

The restaurants signature dish is the Crusty Club, which is roasted turkey, applewood bacon, aged cheddar and tomato baked in a puff pastry. It was a spur of the moment special that just caught fire and now I can't take it off of the menu.

I absolutely LOVE the SE community.

browngravy at 11:12AM on 03/17/10

Cook the Book: 'The Art of Eating In'

Quality time with the wife and dog...and the wine is cheap!

browngravy at 1:36PM on 02/22/10

Grilling: Peruvian Rotisserie Chicken

@Joshua - How would you rate the rotisserie attachment? I've been eyeing it but wanted to get a review from a fellow grill hound.

browngravy at 12:18PM on 02/20/10

Gadgets: Yogurt Maker by Waring Pro

@AuRevoirOeuf - Full fat would work fine. I actually prefer it but can't get the wife to eat it. My crockpot is about a year old and it's the only one I've used so far. It has 3 timed settings - 6,8 and 10 hours. Give it a try and good luck.

browngravy at 8:46AM on 01/29/10

Gadgets: Yogurt Maker by Waring Pro

@AddiE - One more thing. When you get down to about two cups of yogurt left use that as the starter for your next batch. You won't have to buy any just to make your own.

browngravy at 2:00PM on 01/28/10

Gadgets: Yogurt Maker by Waring Pro

I've never had any luck using really good organic milk either. I have to get regular supermarket quality milk to make yogurt with - even though I use the good stuff on my granola. Ultra-pasteurized won't work for me neither.

browngravy at 1:57PM on 01/28/10

Gadgets: Yogurt Maker by Waring Pro

@AddiE - I/2 gallon of pasteurized (but not ultra-pateurized) 2% milk in crockpot and set to low heat. After 2 1/2 hours, unplug the crockpot and wrap the whole thing (with lid in place) in a big beach towel and wait 3 hours.
Unwrap the pot, remove two cups of the warm milk and put in mixing bowl. Slowly whisk in a 16oz container of your favorite plain yougurt (I use Fage) and incorporate the mixture into the warm milk in the crockpot.
Give it a stir, then replace the lid and re-wrap it in the towel. 8 hours later (overnight) unwrap the crockpot, dump the now yogurt into a cheesecloth lined strainer and let it drain for as long as you're comfortable with - tranfer to a mixing bowl, gently whisk and you are in Yogurt City. Enjoy.

browngravy at 1:51PM on 01/28/10