• Location: Louisiana

Equipment: Why it's Worth Buying an Olive Oil Pourer

I keep my World Market store brand oil in its original dark green bottle. It stays in the cabinet near the stove and gets used almost daily.

My wife has a special pourer bottle, but the oil doesn't come out of there fast enough to suit me.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

"Best Straw: McDonald's" And everyone else is tied for last place. I have been amazed for over 30 years at how McD's has such awesome straws and not one competitor offers anything close.

Beyond English Breakfast: An Introduction to the World's Great Teas

Something that improved my tea was noticed when visiting some Brits. They barely steeped the tea. A quick dunk or two or three of the tea bag, and it was ready. If you leave it to sit for several minutes, the way the instructions on many American products say, it gets too bitter.

I find I can easily get two large and strong mugs of Yorkshire Tea with just one bag, steeped for just seconds each time.

Thanks for the series. It has been informative.

Our Vegan Month Progress: Week 1

What "elitist label" might one use, if he did feel the need to do so, for eating a mostly plant diet? Quasi-vegger? Meat-eating-vegan? Plant-leaning-omnivore? Is there one?

The Non-Judgmental Guide to Getting Seriously Into Tea

Nice article. I learned a lot.

I use my Keurig coffeemaker to give me a quick cup of hot (192 degrees) water for making tea. Works well.

The Historic Problem With Hoppin' John

Growing up in Louisiana, our favorite of many peas was the purple hull. Folks grow many other varieties such as crowders and cream peas, but the purple hull is most popular with gardeners.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

We also "invented" this years ago. It's funny that so many say it is not real pizza; our nickname for it has always been fake pizza. And we love it.

How Roux Made Its Way Into the Gumbo Pot

As you say,there is definitely no one correct way to make gumbo. Any newspaper article or bulletin board thread in La. about gumbo will usually generate comments and debate about whether to add roux to stock or vice versa, how to make the roux (pot, microwave, oven, store-bought, etc.), should stock be hot or cold, whether tomatoes are a proper ingredient, what gumbo to use okra in, and whether to serve with just rice or a dollop of potato salad or a hunk of sweet potato.

Also, don't believe anything written by someone who repeats the old canard that gumbo is thickened with okra or file, "but never both." That is BS. It seems every family and community has its own traditions, and most all of them produce great gumbo.

Thanks for the article. It was very informative about the history of one of my favorite dishes.

The Real Story of Gumbo, Okra, and Filé

Good read. I also look forward to the "roux" installment. I've lived in LA my entire life, and I've eaten gumbo in many homes and restaurants all over the state. The techniques and ingredients vary tremendously between communities and families, but almost all are good.

Everything You Need to Know About Keeping Bees and Producing Your Own Honey

Interesting and informative. Thanks for the information on a topic I have been curious about.

How to Grill Squid: The 2 Tricks You Need to Know

@RaptorEsq Bank of America Grilled Squid is the best kind. Saw it in a CI taste test. Chris Kimball preferred it over The Lowes Home Improvement Warehouse (too fishy) and Radio Shack (mushy) Grilled Squids.

Piperade From 'Buvette: The Pleasure of Good Food'

The ingredients list allows either, the way I read it. Note my brackets.

You can go with "1/2 pound fresh [Mexican/Latin American style] chorizo, meat removed from casings (casings discarded) or 1/2 pound finely chopped dried [Spanish/Portugese style] chorizo".

Thai-Style Grilled Chicken (Gai Yang)

Typo alert: Step 3 says to "cover gill." I got a chuckle out of that.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Chicken wings, brined and cooked indirect with charcoal and a hunk of cherry wood

Giveaway: Win a Super-Fast Thermapen Thermometer

Rotisserie duck. British racing green.

11 1/2 Things You Can Do With a Wooden Spoon (Besides Stirring)

Michael Ruhlman is not a fan. He and Ted Allen and Eric Ripert has a little dustup about them.

I prefer the flat edge wooden tools. Use them all the time. Round spoons, hardly ever.

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Still can't find the recipe, and we just slaughtered little Billy's guinea pig. What a waste.

Win a Copy of 'Ceviche: Peruvian Kitchen'

What It's Like to Work at a Hot Dog Cart

"Managing Ignatius: The Lunacy of Lucky Dogs and Life in New Orleans" is a fun read by a guy who sold dogs and managed the company for many years.

The Elements of Barbecue: What's in a Smoker?

Interesting article on one of my favorite subjects. BBQ. Looking forward to the future installments.

The Elements of Barbecue: What's in a Smoker?

Interesting article on one of my favorite subjects. BBQ. Looking forward to the future installments.

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Low and slow smoked BBQ

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Pantry Essentials: All About Mayonnaise

Hellmans Canola is our brand. Fewer calories than the regular, but tastes the same.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Why do TV cooks dump seasonings in a pile?

TV cooks on, for example, America's Test Kitchen will add salt, cumin, pepper, paprika, etc. to the pot by just dumping the whole measure in a pile in the middle of the pot. Then, without stirring, they often just slap the lid on and "simmer for about an hour" or whatever.

I tend to sprinkle seasonings and spices around the pot rather than just dump them in a pile. If I dumped, I sure as heck would stir before I put the lid on to simmer.

Does anyone really cook like that? Is there some TV production reason they so often just dump it and ignore it?

split articles and slideshows are EVIL

Slate has posted an excellent article about one of the features of this site that I dislike very much: all the slideshows that may in the short run generate more page-views, but in the long run make me use the site less.

I used to visit daily, but the annoyance factor has made it more like weekly, and I won't click on a slideshow unless I am so interested in it that I can tolerate all the clicks and delays it will take to read it.

First world problem, but still a problem.

Slate says: Splitting articles and photo galleries into multiple pages is evil. It should stop.

Pagination is one of the worst design and usability sins on the Web, the kind of obvious no-no that should have gone out with blinky text, dancing cat animations, and autoplaying music. It shows constant, quiet contempt for people who should be any news site's highest priority--folks who want to read articles all the way to the end.

More at :

Remander hasn't favorited a post yet.