Recent Comments

From Recipes

Cook the Book: Mahogany-Glazed Chicken Wings

But maybe cover the ribs with foil and do a slightly lower temperature for 2 hours, then remove foil, increase heat, and baste to allow caramelization?

dwebs at 2:54PM on 09/20/11

From Recipes

Cook the Book: Mahogany-Glazed Chicken Wings

I've been looking for a recipe like this for pork ribs (baby back) - do you think this would work? It seems like a good possibility....

dwebs at 2:52PM on 09/20/11

From Recipes

French in a Flash: Campanelle with Eggplant Caviar

This looks great - planning to make tonight. Only comment would be that the total time has to be incorrect - upon further investigation, your instructions call for 1 hour of roasting.

dwebs at 8:07PM on 08/30/11

From Drinks

Drink the Book Giveaway: 'Homemade Soda'

rhubarb soda!

dwebs at 3:57PM on 06/20/11

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Recent Polls

From Slice

dwebs answered "Way!" to Egg pizza: Way or No Way?

Poll posted by Adam Kuban, October 18, 2010 at 9:55 AM

From Serious Eats: New York

dwebs answered "Grumble about sit-down places, but for casual places, it's understandable. " to How Do You Feel About Cash-Only Restaurants?

Poll posted by Carey Jones, June 8, 2010 at 11:00 AM

From A Hamburger Today

dwebs answered "Lump Charcoal" to Do You Grill Burgers with Lump Charcoal or Briquettes?

Poll posted by Robyn Lee, May 27, 2010 at 10:00 AM

From Serious Eats

dwebs answered "Basically #2 but with a crunchy (usually from toasted breadcrumbs) layer on top." to How Do You Like Your Mac and Cheese?

Poll posted by Erin Zimmer, February 24, 2010 at 7:30 AM

Recent Quizzes

From Serious Eats

dwebs got 40% correct on Quiz: How Much Do You Know About French Fries?

Quiz posted by Joan Fang, June 7, 2010 at 7:30 PM

See more polls and quizzes by dwebs »

Recent Comments

From Recipes

Cook the Book: Mahogany-Glazed Chicken Wings

But maybe cover the ribs with foil and do a slightly lower temperature for 2 hours, then remove foil, increase heat, and baste to allow caramelization?

dwebs at 2:54PM on 09/20/11

From Recipes

Cook the Book: Mahogany-Glazed Chicken Wings

I've been looking for a recipe like this for pork ribs (baby back) - do you think this would work? It seems like a good possibility....

dwebs at 2:52PM on 09/20/11

From Recipes

French in a Flash: Campanelle with Eggplant Caviar

This looks great - planning to make tonight. Only comment would be that the total time has to be incorrect - upon further investigation, your instructions call for 1 hour of roasting.

dwebs at 8:07PM on 08/30/11

From Drinks

Drink the Book Giveaway: 'Homemade Soda'

rhubarb soda!

dwebs at 3:57PM on 06/20/11

From Drinks

Drink the Book: 'Jelly Shot Test Kitchen'

Paloma jello shots with grapefruit Jarritos, plain gelatin, lime juice and tequila. Yum!

dwebs at 3:50PM on 05/23/11

From A Hamburger Today

Boise, Idaho: French Fry Options Galore at the Boise Fry Company

The two things I love about Boise:

1) Boise Fry Co
2) Skiing at Bogus Basin

It's a short list, but both are compelling enough to have me considering flying out for a long weekend...

dwebs at 6:25PM on 01/07/11

From Recipes

Brisket with Ginger, Orange Peel, and Tomato

I made this last night to serve this evening and it smells amazing (and the little piece I tore off tasted delicious). Just one note, this recipe is actually missing the last couple of steps.

After making it I realized I had only used half the citrus and had no idea how she wanted us to incorporate the chopped parsley (well, I had my guesses...). Doing an online search for this recipe helped me discover that the extra citrus fruits are to be zested over th meat upon serving and the parsley is supposed to be sprinkled on top. Also, she suggests reducing the sauce further once the contents have been strained out.

dwebs at 1:40PM on 12/09/10

From Serious Eats

Market Scene: Eastside's Issaquah and Kirkland in Washington

Nice writeup. One little correction - Issaquah is SE of Seattle (I should know, I have to schlep from Seattle to Issaquah every weekday). ;)

dwebs at 1:37PM on 08/17/10

From Serious Eats

Cook the Book: 'Put 'em Up!'

Lots of jam and preserves! Just made strawberry preserves with balsamic and black pepper, tayberry jam, loganberry jam, blueberry/tayberry jam with lime and vodka, strawberry jam and raspberry jam. Oh, and apricot butter. So delicious.

dwebs at 6:50PM on 07/28/10

From Serious Eats

Critic-Turned-Cook Goes On SFA Field Trip, Eats Nasty Bits

While interesting, this seemed kind of light on details. I'd love to know more about the various stops along the tour and maybe have some more pics. More to come perhaps? :)

dwebs at 7:12PM on 07/01/10

From Serious Eats

The Food Lab: Homemade Greek-American Lamb Gyros

This article is amazing. Noms.

dwebs at 2:07PM on 06/04/10

From Serious Eats

Knife Skills: How to Hold a Knife

Anyone else get a perma-blister on the inside of their pointer finger where the finger meets the hand? I do the blade hold, but there's serious pinching (and this is with bolster and bolster-less knives). It's only problematic after marathon cooking sessions, but it seems somehow avoidable nonetheless....

dwebs at 5:40PM on 05/28/10

From Serious Eats

Taste Test: Store-Bought Tofu

Thanks for the location recs Seattleites! I need to venture into the ID more (I live oh so far in Ballard ;) ).

dwebs at 3:02PM on 03/11/10

From Serious Eats

Taste Test: Store-Bought Tofu

@Michael - where in Seattle can you purchase Thanh Son tofu, aside from their factory in the ID? Do Whole Foods, PCC or any of the Town & Country markets carry it? Thanks!!!

dwebs at 12:28PM on 03/11/10

From Serious Eats

Cook the Book: 'Salt to Taste'

Sunchokes and butternut squash.

dwebs at 3:21PM on 02/18/10

From Talk

Where to find the best coffee in Seattle...

Even though Stumptown is from Portland, it is amazing and you should definitely seek them out. They have two locations on Capital Hill, both near some excellent restaurants and bars.

dwebs at 4:40PM on 11/06/09

From Serious Eats

Cook the Book: Easy Gluten-Free Baking

I miss really good French bread the most. And bagels. And donuts for that matter.

dwebs at 7:12PM on 08/10/09

See more comments by dwebs »

Recent Posts

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Recent Favorites

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Polls

From Slice

dwebs answered "Way!" to Egg pizza: Way or No Way?

Poll posted by Adam Kuban, October 18, 2010 at 9:55 AM

From Serious Eats: New York

dwebs answered "Grumble about sit-down places, but for casual places, it's understandable. " to How Do You Feel About Cash-Only Restaurants?

Poll posted by Carey Jones, June 8, 2010 at 11:00 AM

From A Hamburger Today

dwebs answered "Lump Charcoal" to Do You Grill Burgers with Lump Charcoal or Briquettes?

Poll posted by Robyn Lee, May 27, 2010 at 10:00 AM

From Serious Eats

dwebs answered "Basically #2 but with a crunchy (usually from toasted breadcrumbs) layer on top." to How Do You Like Your Mac and Cheese?

Poll posted by Erin Zimmer, February 24, 2010 at 7:30 AM

See more polls by dwebs »

Quizzes

From Serious Eats

dwebs got 40% correct on Quiz: How Much Do You Know About French Fries?

Quiz posted by Joan Fang, June 7, 2010 at 7:30 PM

See more quizzes by dwebs »

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