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Dave P.

Introducing the Serious Eats-Edition Baking Steel and KettlePizza Backyard Pizza Oven Kit

I should edit my comment... @ Andris, @Al, @Kenji:

I already have the tombstone kit and baking steel... I use it regularly to produce fantastic results (w/ Kenji's hacks) in a pizza-deprived country. I would like the new, modified baking steel to be available for individual purchase for those of us who already have the full kit minus the new & improved steel.

Introducing the Serious Eats-Edition Baking Steel and KettlePizza Backyard Pizza Oven Kit

One question: For those of us who already have the latest tombstone kit for our Weber grills (and are producing great pizzas with the SE hacks), will the new, custom baking steel be available individually? I'd like to add that to my set-up here in Indonesia, but don't want to re-buy $300 worth of equipment I already have...

Thanks!

Poll: Do You Order Non-Pizza Items at Slice Joints?

At Hi-Fi Pizza in Central Square, Cambridge, MA, their slices are big, cheap, and decent. The true standout on the menu is the steak tip sub, especially with grilled peppers and onions and American cheese.

Other standouts are the calzones at Nick's House of Pizza in Medford, MA, the chicken parm sub at Avanti's in Mystic, CT, and I definitely loved the garlic knots at Ray's in Little Italy.

Fast Food International: Dutch-Chinese Wok to Walk Comes to Times Square

Just passed one in Jakarta last night... was wondering. Coincidence enlightens me. We opted for Penang Bistro. Malaysian food is excellent.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Still In 'n Out.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

In-n-Out Burger! East coasters get no love from them.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

covered in bees!

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Pasta Carbonara.

Holiday Giveaway: The Amazing Thermapen Thermometer

A 2-lb ribeye from The Organic Butcher in McLean, VA.

Seriously Delicious Holiday Giveaway: The Baking Steel

Mozzarella and tomato pie with sausage and thinly-sliced onion.

AHT Giveaway: Omnomnomnivore T-Shirt from Threadless

Pachycephalosaurus based on its cameo mention in TMBG's "Here Comes Science".

The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know

I've been using flap meat as a damn suitable replacement for steak tips here in the Dominican Republic. Ask for steak tips from even the best/most reputable butcher, and they look ate you like you have 4 heads.

I'll take the whole cut, trim it a little, and roughly cube it (I use some irregularities in my cuts to satisfy everyone's preference for doneness). You can throw these "tips" into whatever marinade you like, wait overnight, and grill up like you would actual sirloin tips. My preferred marinade is a burgundy-peppercorn marinade, inspired by Bob's Italian Market in Medford, MA.

1.5-2 cups red wine (burgundy/côte du rhône/malbec/rioja/temperanillo, stay away from the zins and merlots, they overpower)
0.5 cup dijon mustard (i use whatever i can find)
1 tbsp. kosher salt
0.25 cup whole black peppercorns
2 tbsp coarse-ground black pepper (optional)
1 tbsp garlic powder
1 tbsp onion powder
10-12 dashes Worcestershire sauce (more if you like it)
1 tbsp honey
3 tbsp dried parsley
0.25 cup olive oil

put first 10 ingredients in a blender, blend well. with blender on, slowly stream olive oil in until emulsified. pour over 2 pounds of whatever meat in ziplock (true tips or flap meat). let sit refrigerated for at least 48 hours, agitating bag occasionally.

5 Fruity Margarita Recipes for Warm-Weather Entertaining

If you can find passion fruit nectar or juice, "chinola" margaritas are one of the tastiest cocktails I've had here in the Dominican Republic.

2 oz. tequila blanca or reposada
1 oz. Cointreau
5 oz. passion fruit juice
2 oz. lime juice

Combine all ingredients in a cocktail shaker over ice and shake well. Serve as desired (I recommend rocks and salt).

Makes 2 5 oz. margaritas, or one big one.

Grilling: Chorizo Stuffed Poblano Peppers

Chorizo and black beans served over arepas with melted oaxaca or pepperjack? Chorizo and manchego spanish tortilla? Chorizo, spinach and goat cheese enchiladas? The list is endless.... if only I could regularly get good fresh chorizo here (Dominican Republic) or find a good recipe for it, I would be a much happier person.

Soda: The Dubious History (And Great Flavor) of Vernors Ginger Ale

Vernor's goes very well with good Dominican rum. We brought a few cases with us from the States (sadly now depleted), and it mixes incredibly well with Barceló (fantastic and cheap Dominican rum only available here AFAIK), and pretty well with Brugal Gran Añejo (available in NY/MIA/MI/MA or wherever large Dominican populations are found). I'm sure it would go well with Flor de Caña (Nicaragua) and Barbancourt (Haiti).

Bourbon and Vernor's is a cocktail that makes my occasional in-laws-visiting trip to Buffalo a little more tolerable.

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Allen & Son in Carrboro, NC is without competition for the best NC-style pork 'cue. And Blue Ribbon in Newton, MA ain't too shabby when I'm up north.

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

one more for ribeye

Corn Bread Dressing with Pecans and Bacon

OMG, this is definitely going to be the dressing for us this Thanksgiving. I've been doing a cornbread, smoked sausage, and herb dressing for he last few years, but the sausage always steals the show. It's delicious, but I like to taste turkey too.

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