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elangomatt

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

@Big B Thanks for the tips, but I'd recognize skirt steak by sight if I saw it no matter what they call it. They just don't carry it at the stores I frequent.

The Food Lab Turbo: Forget the Flank, Skirt Steak is the King of Stir Fries!

Ugh, I would love to try skirt steak for stir fries but nobody around here seems to even carry it. The same goes for the 30 different types of beef roasts that America's Test Kitchen uses on their shows.

Smoky and Spicy Yogurt Marinated Chicken Kebabs

This looks like a good summer grilling recipe to try sometime soon! I get the idea that chicken does well with sous vide but I don't see how this would be as good without the char created by the grilling of the kebabs.

12 Must-Eat Breakfast Sandwiches Across America

Do you deliver?! Especially the Bialy with Smoked Salmon and Cream Cheese at Russ & Daughters. I know you can order online from them but shipping is crazy nuts expensive!

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

Giveaway: Win a Super-Fast Thermapen Thermometer

I think I'd go for a nice thick ribeye steak which I'd easily be able to cook to a perfect medium rare finally. Red would be my color of choice.

Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine

I've been a big fan of Chicken Adobo thanks to the America's Test Kitchen version I tried a while back. Their version has both coconut milk and soy sauce, but I love it. It made me nervous at first containing three-quarters of a cup of vinegar, but it turned out really good!

How to Grill Boneless, Skinless Chicken Breasts

@yehudisg I'd tend to agree that you probably wouldn't want to brine a kosher chicken since it was already treated with salt during the koshering process. As far as I remember from other SE posts (about turkey I think) dry salting the bird does essentially the same thing to the bird as brining. I say skip the brining step of this recipe and you'd be good to go.

This Week at Serious Eats World Headquarters

What's with all the Pierogies in the freezer? A search of the site reveals that Mrs. T's are a sponsor but are you guys going to do a taste test of all the varieties? I've not had a ton of Pierogies but Mrs T's are the best of the frozen varieties that I've had.

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

Thanks for the comments about what to do if you have no source for fresh lo mein noodles. No idea where I'd even begin to look around here for them. I'm glad that the recipe also takes into account the rarity of chinese chives in most areas and specifies the green onion substitution. My favorite grocery store had Chinese chives once that I know of but it must have been an accident since they've never had them since.

Essential Tex-Mex: How to Make Cheese Enchiladas With Red Chili Gravy

I'm a big fan of the Enchilada Sauce that was posted on SE a couple years ago... http://www.seriouseats.com/recipes/2012/05/red-enchilada-sauce-how-to-make-mexican-recipe.html

Gluten-Free Brownie Brittle

I found brownie brittle in the grocery store as well and it was insanely good, but also pricey. I'll try this sometime as a cheaper alternative.

Bagelnomics: The Curious Pricing of New York's Bagel With Cream Cheese

Consider yourselves lucky to have so many choices besides Dunkin Donuts for bagels. In my neck of the woods outside the suburbs of Chicago the choices are pretty much Dunkin, Panera, or the grocery store. Panera is way out of the way of going to work, the grocery store doesn't have anything I'd really consider a bagel, so Dunkin it is. I don't really get bagels from Dunkin enough though so any cream cheese I keep in my work fridge would probably go bad before I finish it.

Gadgets: A Pair of Tools for Pepper Prep

Donna, How much of the peppers' ribs did this get out? I guess missing the ribs wouldn't be too much of an issue if you were just going to chop the pepper, but the ribs in bell peppers is what always bugs me when doing stuffed peppers or something.

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

Being from near Chicago we're a sausage pizza family, preferably with some mushrooms and maybe onions.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Beef and lots of it, or maybe a nice spicy 5-alarm chili

Knife Skills: How to Cut a Pineapple Like a Badass

It has always bugged me that there is so much waste when cutting all the way down to get rid of the eyes, but it never occurred to me before to do this spiral cut thing for the eyes. I'm not sure that the extra fruit would compensate for what must be a lot longer time to cut the pineapple.

The Best Deep Dish Pizza in Chicago

Does anyone know where Rosati's Pizza falls in the grand scheme of Chicago deep dish? They're probably looked down upon by most since they appear to be a chain but I just found out recently the're opening a new location down in my neck of the woods. The only other Chicago deep dish place I'd say we have is Nancy's (who is really a stuffed pizza I think).

Secrets of the Spice Trade: How to Run a Spice Shop

I started buying my spices from The Spice House a year or two ago when I figured out that their prices weren't much different than McCormick but the quality/freshness is better. I've been using paprika strictly as a garnishing spice forever, but imagine my surprise the first time I used the sweet non-smoked paprika from The Spice House. Paprika actually has a taste!

@FredipusRex What else do you use Grains of Paradise in besides AB's apple pie? Just in anything to get a different peppery flavor?

Alton Brown Announces End of 'Good Eats' Series

@BarbaraD Good Eats wasn't a daytime show at all. It was a weekly prime time cooking show on Food Network back before Food Network became the Food Competition Show Network. Kinda like how MTV used to actually play music a long long time ago too.

We Taste 9 Fast Food Vanilla Milkshakes (and Risk Permanent Brain Freeze)

Add me to the list of Culvers fans, though I'm really wanting to go get a Steak and Shake shake now since they're the only one of the top 3 readily available to me.

Buffalo Chicken Puff Pastry Waffles

I know you guys don't exactly do equipment tests like America's Test Kitchen or Cook's Illustrated, but is there a SE endorsed waffle maker? Surely there is a favorite in the office with all the waffling going on lately. (I did try to search through some posts but came up empty)

The Best Food to Order at Panda Express

@justjoan That's what I've never understood either, why bother wasting your time clicking/reading an article you have no interest in? Then they waste even more time commenting on their disdain.

I bet the article was a bit fun to write with the jokes interspersed throughout. I wouldn't ever bother going out of my way to get PE but give the choices of many mall food courts I might stop there.

Cook the Book: 'The New Southern Table' by Brys Stephens

I love biscuits and sausage gravy!

This Week at Serious Eats World Headquarters

OK, so I'm behind a week on my SE reading so hopefully this picture is in next weeks slideshow but... I really hope someone has a camera ready to capture the picture of Leandra's reaction when she gets back to the office and see's her desk covered in a double high layer of cereal!

Pinterest button question/suggestion

I'll admit it, I do use pinterest. I pretty much only use it as a dumping ground for recipes that sound good and I want to try sometimes. Is there a way to get the Pinterest button on SE to automatically retrieve the title of the article/recipe your attempting to pin? Other websites I've used will automatically put text (usually the recipe title) into the description of the pin box, but SE has never done that. On SE I usually just end up doing a copy/paste of the recipe title, but it'd be handier to not have to do that.

(Firefox 18 on Windows 7 if that matters)

New to Whole Foods

I saw a talk thread a couple weeks ago asking the same question about Trader Joe's, so I figured I'd start one about Whole Foods. There is finally a Whole Foods market opening up in the southern suburbs of Chicago (Orland Park IL to be precise) in a couple weeks. I know the nickname is "Whole Paycheck" and all that, but without worrying a whole lot about money what are the items that Whole Foods excels at? and what sort of stuff should be avoided?

I won't be going there every week or anything since it still a decent drive to get there, but it will be a much more reasonable drive than any other Whole Foods that has existed in the Chicago area before now.

Pizza Steel instead of Pizza Stone?

Has anyone ever tried using steel in place of stone for oven pizza cooking? I just noticed this kickstarter linked below that claims steel makes for great pizza. I would think that steel would lose its heat faster than stone but I suppose that might be a good thing if that heat is going into the pizza faster. It just seems to me that stone vs steel for pizza baking would be like the difference between cast iron and aluminum for a frying pan. Both can get very hot, but the second options wouldn't be able to build up as much heat as the first.


Pizza Steel Kickstarter
(disclaimer, I am no way associated with this kickstarter at all, not even a backer as of right now)

Best brand of Vanilla?

Seeing as how the Christmas holidays are coming up and everyone seems to bake a lot more this time of year, I think this question could help a lot of people.

My mom has always used the standard McCormick pure vanilla extract from the grocery store baking aisle. She did at least use pure extract instead of imitation. A while back I tried a different brand, Wilton I think, and was surprised that there was a noticeable difference.

I have used the Wilton bottle up now and can't find any more in the store where I got it before. I would like to know what your favorite brand of Vanilla is so I can buy some. I was looking at the King Arthur Flour site and noticed that their vanilla is rated well by their viewers, but I don't know if there is something better out there.

Emailing an article not working?

Over the last week or two I have tried emailing a couple of posts to someone using the email button at the top of the article, but it doesn't seem to be working because the recipient hasn't gotten anything. I tried emailing myself an article with the same method an hour or so tonight and I still haven't received it either. Has anyone else successfully used the email feature lately at all?

The Food Lab: The Hard Truth About Boiled Eggs

The secret to peeling hard boiled eggs? Well "secret" might be a bit of an exaggeration. Here's the truth: there is no 100% fool-proof method I've found, and I do believe I've tried them all, many, many times over. That said, a bit of the old scientific method has helped to greatly increase my success rate. I can now pretty routinely produce perfectly boiled eggs with clean-peeling shells, and you can too! More

The Best General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that. More

The Food Lab: Bringing Home General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? More

The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.

More

The Food Lab: How to Make Jerk Chicken at Home

Spicy, sweet, camphorous, and a little woodsy, jerk chicken is a wholly unique experience. The skin should be a burnished mahogany, crisp and redolent of warm spices like nutmeg and allspice, laced with thyme and ginger. I set out to find a way to bring jerk chicken to my own backyard. Turns out it's easier said than done. See our step-by-step directions in the slideshow. More

The Burger Lab: How To Make Oklahoma Onion Burgers

Onions and beef go together like baths and bubbles, like Wallace and Gromit, like hitchhikers and towels, like...you get the picture. They belong together, long for each other's company. A burger without onions is still a burger, but tuck a few slices of raw sweet onion underneath or spread a pile of deeply browned caramelized onions on top and you've got yourself something that is suddenly more than a sum of its parts. Nowhere is this fact more well-known than in Oklahoma, home of the Onion Burger, a burger that is nearly as much onion as it is meat. Today we're gonna talk about how to make your own at home. More

The Serious Eats Pizza-Making Guide

Welcome to our brand new pizza index! Over the years, our staff and readers have worked to build a treasure trove of pizza recipes and techniques, ranging from regional classics to home kitchen adaptations and twists. Have we covered it all? Absolutely not—that would take all the fun out it! One of pizza's greatest qualities, at least in our humble opinion, is how difficult it is to pin down or define. Ideally, this list will continue to grow and evolve indefinitely. In the meantime, we've done our best to organize our existing pizza resources to make things a little easier for all the home cooks and aspiring pizzaoli out there. Have at it, Slice'rs! More

City Grit Chef Sarah Simmons's Creamy Parmesan Grits

I grew up with grits. Whether they were instant with extra salt, slow-cooked with chunks of cheddar, or tented with a Kraft Single and a puddle of Tabasco (a la Waffle House), I'd eat them every which way. And I'd still eat them every morning if I didn't have to mail-order a good bag. Even though menus today are replete with Southern-inflected versions of the Bible Belt breakfast staple, it is still surprisingly difficult to find a bag of white ground corn labeled "grits" above the Mason-Dixon line. It's a good thing Sarah Simmons's recipe for Creamy Parmesan Grits from Food and Wine's new book America's Greatest New Cooks still works with "polenta." More

The Pizza Lab: Foolproof Pan Pizza

I've got a confession to make: I love pan pizza. I'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce. If only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience. More

Maple Baked Beans

As with many recipes, the secret ingredient to world-changing baked beans is pork. Good quality, salty, cured, fatty pork will make you look down on the ketchupy, mushy baked beans of your past and look forward to years of tinkering with this recipe until you finally reach your own bean nirvanna. More

Provençal White Bean Dip

While in Napa recently, I found and loved a white bean dip at Thomas Keller's Bouchon in Yountville, which came served with pain epi. It was creamy, mild, and mellow, but not bland at all. And it had a distinct advantage over butter—I could slather on as much as I wanted without guilt. More