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The Food Lab: How to Roast the Best Potatoes of Your Life

I was wondering the same thing as scalfin. Have you toyed with adding store-bought potato starch to the slurry?

Which are the Best Inexpensive Mandoline Slicers?

I've always been too worried about slicing my fingers open to use a mandoline. Any opinion on those kevlar gloves that people use?

The Food Lab: How to Make Potato Leek Soup the Easy and Easier way

Mmmm this looks good. Do you have any thoughts on how buttermilk made from powdered buttermilk compares to real buttermilk and whether the difference would be noticeable in this soup?

The Food Lab: Slow Cooked Bolognese Sauce

I would be interested in an article on how to properly jar sauces like this.

The Best Slow-Cooked Bolognese Sauce

Perfect timing. Was already planning to make a batch of Bolognese tonight.

Why does this recipe require cooking in the oven without a lid, whereas your slow cooked tomato sauce recipe requires a slightly cracked lid?

Tacos de Canasta: How to Make the Perfect Potluck Taco

This looks delicious. I will definitely be trying this.

Speaking of potlucks, I would love to see an article on some good (non-dessert) items to bring to Thanksgiving potlucks. Most Thanksgiving foods I can think of require oven/stove space that hosts might not have available.

11 Warming Oatmeals to Start Your Day

My favorite is steel cut oats with scallions, jalepeno, soy sauce, and sriracha.

The Food Lab Turbo: How to Make a Simple Salad Worth Eating

What's your opinion of using xantham gum in vinaigrettes?

How to Make Menemen, the Turkish-Style Scrambled Eggs That Haunt My Dreams

Man, you have been on a roll over the past few days. I want to make all this stuff.

Does Refrigeration Really Ruin Bread?

Does this mean that leftover pizza is best placed in the freezer?

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous Vide Solution on the Market

Kenji, you say that you'll be able to program the unit to drop the temp to, say, 130 to hold the food there. However you talk about this functionality in the smart phone section. Does the unit itself have memory and a timer? Or are you going to manually have to change the temperature after a few hours? If manually, I don't think bluetooth functionality really be that useful since you have to be within a hundred feet or so for it to work and if you are home already, you can just reset the temperature by hand.

The Food Lab: The New Reversible Baking Steel/Griddle is Not Just for Pizzas

I would love to see the results if you heat up both this and the baking steel on the burners, throw a few steaks on here, and then put the baking steel on top, sandwiching the steaks in between.

The Food Lab: How to Make a Turkey, Bacon, and Broccoli Rabe Shooter's-Style Sandwich

This looks good. I am pretty slow when it comes to peeling/slicing garlic though. Any tips for making that part go faster? Sixteen cloves is a lot.

Are Shooter's Sandwiches Really Worth a Damn?

This looks hard to eat. I feel like the steak would get pulled out from the bread on the first bite.

The Food Lab: For the Best Baba Ganoush, Go For a Spin

Got a recipe for those awesome looking pitas too?

The Food Lab: Escarole and Parmesan Soup With Chicken Meatballs

You seem to finish a lot of your soups with an acid. Would one work here with this soup?

6 Unique Nachos We Love in Chicago

Perhaps not as unique as the nachos in this article, the pot roast nachos at Ditka's are awesome.

Order Like a Pro at Lao Hunan in Chicago's Chinatown

Great picks. Also love the Tai Gan appetizer. Have never been able to figure out what vegetable that is.

Maiden Lane: A Wine Bar that Shows the Virtue of Canned Seafood

I would love to see a Serious Eats guide to high quality Spanish canned fish that you can buy at grocery stores here in the states.


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