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croooom

How to Make Sweet and Moist Northern-Style Cornbread With a Crust a Southerner Would Be Proud Of

Perfect timing. I was just looking for a cornbread recipe.

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

A review of vacuum sealers some time might be useful.

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

Awesome. Just ordered one.

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.

Open Thread: What Words Should Never Be Used to Describe Food?

Open Thread: What Words Should Never Be Used to Describe Food?

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.

The Brunch Dish: Death by Uovo at Davanti Enoteca

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.

The Brunch Dish: Haute Time Zone Cuisine at Central Standard

Get the biscuits. They are amazing.

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

Ah, somehow missed that line. Thanks, Kenji.

The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)

I was under the impression that you did not need to rest steaks cooked sous vide because they did not lose juices the same way steaks cooked normally do. Is that not true?

Sunday Brunch: Poached Eggs with Spiced Lentils

How is that a poached egg?

The Food Lab: Ceviche And The Science Of Marinades

I just watched the Good Eats episode about catfish ceviche. Alton recommends 6 hours. I wonder why so long.

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