Profile

dhorst

Not much to say other than I love to cook, garden and read.

  • Website
  • Location: Liverpool, NY a 'burb of Syracuse
  • Favorite foods: Depends on what is in season--but any sort of homemade bread is always in my house.
  • Last bite on earth: A nice crusty baguette at the moment--ten minutes from now--who knows?

Smiling With Hope Bakery: How Pizza-Making Transformed This High School Special Needs Program

Adam, I am so glad that you covered this wonderful program and Walter. He's such a positive force in this world. Kudos Walter!

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Habanero and pickled Thai chile marinated cheese curds.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Habanero and pickled Thai chile marinated cheese curds.

Ramping up for the season. The countdown to ramp madness begins

Hi CJ! Grr. Just got 14 inches of snow. I think my ramp dreams have been delayed.

Ramping up for the season. The countdown to ramp madness begins

Hi CJ! Grr. Just got 14 inches of snow. I think my ramp dreams have been delayed.

Ramping up for the season. The countdown to ramp madness begins

Hi CJ! Grr. Just got 14 inches of snow. I think my ramp dreams have been delayed.

The Food Lab Lite: The Best Spanish-Style Garlic Shrimp (Gambas al Ajillo)

I foresee some Aleppo chile making its way into this dish!

Poll: What Do You Do With Your Crusts?

Well, I share mine with Miss Ellie, of course.

Honey for dipping pizza crusts?

I can see doing that. I would doctor up the honey with a bit of Aleppo chile flakes and a squeeze of lemon juice or a dash of champagne vinegar. Think Mike's Hot Honey, but milder. Also, be picky on what honey you choose. I love orange blossom honey and a local Finger Lakes wild flower honey, but I'm not crazy about clover honey.

Best Moments in Serious Eats Land in 2013

I am so happy that you enjoyed the cheeses from Wake Robin. I'm planning on scoring some Trillium for New Years--a guilty pleasure to indulge in before the resolutions begin. Happy Holidays SE!


Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Medium rare with blue cheese butter.

In Which We Make Stuffing Waffles

Freakin' A, I so have to do this. It will be the Black Friday brunch treat. Thanks!

Chef's Choice PetitePie Maker, Like a Waffle Iron for Mini Pies

My kids love mini pot pies. They also now love quiche. This might be something they could use themselves with pre-made pie dough, rolled out and ready to go with their favorite fillings. I bet it would also be awesome for quiche. My older son would probably be tempted to make deep dish extra cheesy pizza, too.

Book Giveaway: 'Pizza: Seasonal Recipes From Rome's Legendary Pizzarium,' by Gabriele Bonci

Sage, , shaved red onion or shallots, parm, and pistachios. Think the Rosa with sage instead rosemary.

Neapolitan Pizza With Cherry Tomatoes, Mozzarella, Garlic, and Basil

I love cherry tomatoes on pizza. The above is one of my favorite combo's with or without tomato sauce.

Poll: What Soda Do You Like to Drink With Your Pizza?

Ice water, please! Growing up, though it was always ice cold milk.

Favorite Brewery in Your State

Roosterfish in Watkins Glenn, NY or Middle Ages in Syracuse, NY. Empire Brewing is pretty good, too.

Okay, crackers sorted - Now for the toppings!

Brie, Aleppo veggie cream cheese, honey goat cheese, any kind of cheese really with a bit of spicy mustard, tuna or chicken salad. Oh, and cucumber on top of any creamy spreadable cheese. I love crackers.

Headed Cross Country, Need Suggestions!

Yes, I will detail your car, and redox's car. However, I am not tall enough to detail TXCraig1's big old red diesel pick up truck, so one must provide a stepping stool or a boost if I lose.
I will happily polish and buff away if someone (Craig) provides some great pizza!

Headed Cross Country, Need Suggestions!

Over on pizzamaking.com one of the members recommended this Neapolitan place, 5th Street Pub in Perrysburg, OH. You could also stop off at Lorenzo's in Oberlin, OH, which AK talked about over on Slice.

QUAD Grill on KickStarter with Pizza Stone (Ends Aug 15)

I'd have to agree with Adam on this one. There's a black stone thread on pizzamaking.com and the pictures of the pizzas people have been turning out are amazing.

Poll: Are You a White Pie Person?

I love white pies, easy on the cheese, topped with cherry tomatoes and lemon dressed arugula or cherry tomatoes and zucchini. Of course, they also have to have a healthy sprinkle of Aleppo.

My Pie Monday: Semolina Sfincione, Montanara Pizza, Chanterelles, and More!

There are some beautiful looking pies this week. Some of the leoparding is amazing. I am envious. I just picked up some figs and hope to do a pie with figs this week and of course there will be some Aleppo involved!
@AK--I hope to see some of Craig's work next week.

My Pie Monday: Fig and Caper Pizza, Coconut Milk Mozzarella, and More!

Jon, let me know if you try it and what you think!

My Pie Monday: Fig and Caper Pizza, Coconut Milk Mozzarella, and More!

@fry--the coconut milk mozz was cooked on the pizza. I want to see how it performs when baked in my home oven, sometime this week. I went light on the Aleppo, because the husband doesn't like things as spicy as I do. Believe me, my slices got a pretty hefty dose, post grilling.

Ramping up for the season. The countdown to ramp madness begins

The ramp season is just around the corner--about a month away, provided the darn snow goes away. So along with starting seeds for my garden, I'll be dreaming of different ways to eat those pungent green beauties. I've been thinking of making a ramp flavored homemade pasta--not sure how that will turn out, but I do have a month to think about it. Kenji, any suggestions? I'm sure you will be foraging for them at Aya's.

So SE folks, are you looking forward to ramps? How do you like to eat them?

Mom's Turkey Along With Small Plates or No?

Okay, here's a weird and awkward one for you. I usually do a somewhat informal holiday get together after Christmas for my sister and her daughter, my parents, my husband's parents and his brother's family. All in all we should altogether round out at about 14 to 17 depending if some of my kids friends come by. I live in Syracuse, and on that day, SU faces Villanova, woop woop, huge game day around here. So we thought game day/holiday party. My in-laws, parents and sister all live 3-4 hours away, so with travel time I try to meet their needs.

I was planning on doing an appetizer/small plates menu that people could graze off of during the afternoon while watching the game and bs.ing, but my mom has a 13 lb. frozen turkey that she wants to bring down. She is currently thinking that she will roast it the day before and I can carve it for sandwiches. That would be fine, but she kills turkeys twice. The darn thing will be sawdust, even cold. I also think a 13 lb. turkey is going to be overkill. I would like to see her donate it to a local food pantry--I would send/pay for some potatoes and stuffing, and she could also donate a couple of the 5 cans of cranberry sauce she was planning on bringing down.

The last thing I want to do is hurt her feelings, but I do think this turkey has the potential for a better purpose. Maybe I'm wrong. Thoughts, please!! And you won't hurt mine if you disagree.

WFO Dream Job--I'm in mine finally, what's yours?

So, some of you long term SE/Slice folks know that I've been nagging my husband for quite some time to let me build a Wood Fired Oven in the back yard. Well, I'm now working at Ironwood Pizza, a WFO pizza restaurant and having a blast! It started out as a mobile business and now they have a brick and mortar location. It's kind of funny because I'm making pies with these young, tatooed, plaid flannel wearing guys and they seem to think I'm okay. Maybe a little food obsessed, but in a good way.
Now, this may help or hurt my desire to have a WFO in the back yard. One thing I know for sure is that it won't help my flour addiction. We got back from Hawaii yesterday and first thing I did was make a batch of bread dough and a batch of pizza dough. This morning I went to the Amish market and came back with 70 lbs of occident flour and another 35 lbs. in various other flours.
So, just wanted to let you all know that I've got my dream job going. But I'm also curious, what would be your dream job, and if you had it, would it help with your food passions? Or would it ignite and inflame them even more?

The Elusive Secret Dipping Sauce aka SDS, secret no more.

Over on Slice, there is legend of a Secret Dipping Sauce. Dmcavanagh claims that I keep the recipe in a vault at the bottom of Oneida Lake. Well, even though it's only 32 degrees here, I went for a swim so I could share it with the folks at Serious Eats. A few Slicer's already have the recipe and absolutely love it. It's addicting. I love it with bread, pizza bones, fried calamari, shrimp, and pasta. My good buddy at work, Pat eats it straight up with a spoon. This recipe is scaled back from a restaurant recipe, but it still makes a boatload, and with the holidays coming, it makes enough to give as gifts.
Secret Dipping Sauce

Pretzel Throwdown On The Cooler!

Over on Facebook there is the Serious Eats Water Cooler, where we go off topic but are still primarily about food. I've been on a bread baking bender and so fellow dough head and Slice'r Dmcavanagh decided we needed to have a pretzel challenge. Soft or hard, just as long as it's a pretzel. So if any of you are on the Cooler, the glove has been thrown down! And even if you're not on the Cooler, hey, make some pretzels for the weekend to go with a beer and a game. Kenji, are you up to the challenge?

Bench Flour--What do you do with the remains?

The flour you use for shaping dough on a counter, board or whatever, if you have excess do you scrap it or reuse it? I've been baking a ton of bread with flour that was delivered to me by dmc aka dmcavanagh, so I hate to waste any. I've also been making pizza with the flour, of course! So what do you do with the remaining flour hanging out on the bench?

Cheers To You Adam Kuban!! Pizza Party Awesomeness!

Adam, we talked about you last night and how much you really got Slicer's and SE folks connected in such a wonderful way. Last night people came from Rhode Island, Massachusetts, Pennsalvania, Rochester and the Adirondacks to make pizza at my place in Syracuse. We had a ball! Pictures will be coming. But really I just wanted to say thanks for creating such a wonderful, trusting community. I never would have met some of these wonderful people, otherwise. And yup, there was some aleppo chile love going out there too!

Hey Serious Eats, SERIOUSLY, THANK YOU!!!

The last time I won anything was over ten years ago, and it was a Poochi Robot Dog from McDonald's monopoly game. The thing went in the trash after it started going off in the middle of the night.
So, wow, was I surprised to find that I won a copy of Brewed Awakening! I'm looking forward to reading it, and my husband sends a big THANK YOU, too. He's traveling next week, so now he has some reading to look forward to. You guys are awesome!

Serious Eats Day 2012--What day will it be this year?

I didn't make it to the past couple events, but I would really like to start off 2012 with some SE fun. So, what day is the SE day? Last year it was January 8th. I just need to know so I can make plans in advance. My apologies if there has been a post with this info, that I missed.

Saying "thank you" with food; do you?

We're having gas fireplace insert installed today. I made the guys who are installing it a large cheese pizza, which they very much appreciated. I also ran some calzones into work for my wonderful co-workers since I had the ovens on. So, do you express your appreciation for others with food? If so, how do you say thank you?

Just wondering, do you feel okay eating alone at a restaurant?

Hey, I don't like to take up space at a busy place, and I'm out quick, but I don't mind dining alone. The other half just told me how he'd rather order room service when travelling, rather than dine alone. He gets to go to all these great cities, and I'm just shaking my head, imagining him eating room service in front of the t.v. So, SE folks, do you dine out alone? If so, why? If not, why not?

HAPPY THANKSGIVING/SLICEGIVING EVERYONE!!!

Yep, I'm wishing you all a great turkey/slice day in full @Pavlov shout out style! May your turkeys be moist and if you're having some pizza late night, may the cheese be gooey and save a pizza bone for Miss Ellie. I'm giving thanks for being a member of this wonderful community that is SE. Bellies up, all! "Clink!"

So, easy, fun, or take out? Your menu, the night before T-Day?

Hey, I know this topic has come up before, but we're always seeing new faces, or old friends re-appear as the weather changes and holidays approach. The big day is at my mom's, up north about 3 hours from here. I'm bringing some cranberry cinnamon rolls for her to serve to her guests who will be staying over until Friday. So, Wednesday night I'll start the cinnamon rolls, but dinner? I just don't know. Lasagne for the guys to reheat on Black Friday when I'm working? Subs or panini? So, what's on your menu for the night before Turkey Day, and why?

Cooking for peers @ work: Do you, and do they think you're nuts?

I've been working at great little sporting goods/army-navy store for about 6 months now, in the shoe department. The people I work with are wonderful, and since I'm always talking about food, I decided to bring in a dish for lunch for everyone, every Wednesday. They're most appreciative, but think I'm a little nuts. They thought it was funny how excited I was over the SE Book, and that I went home on my break, just to get a peek at it.
Today, I had the day off, which is unusual. So, since I'm always talking about pizza with my dear friends in shoes and sporting goods, I made a few pizzas and brought them in and hung out. The fact that I was in on my day off (for just an hour), and that I bought pizza boxes just to bring them pizza had them touched, but also shaking their heads. "You're crazy," was heard more than once.
So, now one of the managers, who loves my food, asked if I'd be willing to bring in food for Black Friday--and they would pay me for doing it. Who's crazy now? The pleasure I get from cooking for my second family, is payment enough.
So, any of you out there cook for your co-workers, bring in snacks for people and talk about food constantly? If so, what do your colleagues think of your food obsessed passions?

Shout out to Paulie Gee! Thanks for taking good care a friend!

This past weekend a young man I work with went to NYC Comicon. I told him to check out Paulie Gee's Greenpoint pizzeria. He and his friends loved the pizza and Devin also said that Paulie came over and thanked them for waiting (they were in line for a while), and then later talked to them when they had their pies. Friendly service and great pizza, well worth the wait. Thanks Paulie! You rock!

Ng-ka-py, "the drink that tastes of good rotten apples." Anyone?

I am once again reading East of Eden by John Steinbeck. Great book and every time I read it, I'm struck by something else I've overlooked. This time it is the drink, Ng-ka-py, a Chinese drink, that the cook/philosopher/Renaissance man, Lee favors. Samuel is the character who describes it as "the drink that tastes of good rotten apples." Anyone out there ever had it? And for that matter, have you ever tried a dish or drink because you read about it in a novel?

Competive Spud Eating: 13 lbs. of Salt Potatoes in 10 Minutes!?!

In CNY, salt potatoes are a favorite. And I guess now there's a salt potato eating competition in our area. Joey Chesnut, a winner of the Nathan's Hot Dog Eating Contest, won the first ever salt potato eating contest in Baldwinsville, NY. I like salt potatoes, but a 1/4 pound is more than enough for me. This whole competitive eating thing, has me puzzled, facinated and repulsed all at the same time. Anyone else heard of potato eating contests?

With Adam moving on to other things, is LWT gone?

I've always enjoyed Look Who's Talkin' because I sometimes miss really clever or informative or down right hysterical comments over in Talk. Now that Adam won't be around as much, I was wondering if the weekly LWT will be gone for good or if Adam has managed to pass the torch to someone else? Any other SE folks out there, hoping that LWT will continue on?

Holy Friggin' Vinegar, Woman! What else are you obsessed with?

Okay, my husband calls me "Condiment Queen" due to my mustard collection, which btw, has been thinned out to 11. He's also puzzled by the number of different salts I have on hand. Today he noticed that I have 12 different kinds of vinegar and threw his hands up in the air, in disbelief. Maybe I should count the different polishing cloths he has for the cars, just to bust his chops. So, folks, what food related items do you accumulate, that leaves your family and friends scratching their heads?

Grilling: Cornell Chicken

So what makes a Cornell Chicken? It's all in the sauce, which starts with an emulsion of eggs and oil, followed by the additions of vinegar, poultry seasoning, salt, and, pepper. The chicken is both marinated in the sauce and basted with it every 10 minutes while it cooks over indirect heat. More

From The Mailbag: Thanks Miss Ellie, Love Hambone

We opened up the Serious Eats Mailbag this monday to find a package addressed to Official Serious Eats Mascot and Chief Financial Officer Hambone (a.k.a. Jamón). Inside the box was the most darling pizza-shaped dog toy, complete with squeaker in the crust. The toy came to us from long time Slic'er dhorst's dog Miss Ellie, whose friend Tammy Johnson seems to be a master at creating cute things out of cloth over at Fessenden Hill Creations. More

No Knead Pizza Bianca

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use a scale set in grams. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly... More

Serious Eats Day 2012: What Day Should We Celebrate?

Last year we decided there should be an official day when serious eaters gather in cities across the globe to nosh, drink, and just be merry with fellow serious-eatin' folk. Serious Eats Day 2011 was a smashing success with over 60 meet-ups organized in Los Angeles, Brooklyn, Jakarta, and beyond. It's become a little new year's tradition for us, so it's time to plan one for 2012! Please vote on one of the proposed dates in February so we can start planning another. More