Profile

Eric M

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Beef tenderloin.

Seriously Delicious Holiday Giveaway: The Baking Steel

Pineapple and pepperoni.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

A holiday roast. Although at this point, a New Year's Eve item might be more appropriate.

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Cinnamon apple pie.

Gift Guide: For the Pizza-Lover

How about things like a recommended pizza peel? Or a recipe book? Pizza stone/steel/pan? Things that are a little more relevant to the eating/making/enjoying of pizza? That's what I'm looking for (especially the pizza peel part, for use with my Lodge pizza pan)

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Prime Rib sounds like a delicious way to start. Or pan fried salmon.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Either Kenji's pan-fried salmon recipe, or a nice thick cut of beef. But of course, that would just be the beginning.

The Food Lab: How To Cook and Shuck a Lobster

@Kenji Do you have any tips for grilling lobster? It's my new favorite method for cooking it. I usually do a quick boil for a minute, then break off all the meaty parts and throw them on the charcoal grill inside the shell, basting them with a garlic and herb butter. Insanely delicious. However, it's not the easiest or cleanest method, so I don't do it nearly as often as I'd like.

Taste Test: The Best Tortilla Chips

@nb789 You've hit the nail on the head. Xochitl are the best commonly available chips I know of. Unfortunate they weren't on the list.

The Dark Side of Flavored Coffee

Funny, when I first read the article, I actually thought it was a slightly satirical piece. A coffee aficionado poking fun at flavored coffee. Based on the other comments though, that is not an impression many share.

Personally, I never understood why anyone got the flavored beans instead of adding flavors after, since usually the flavored beans rely on you adding cream and sugar to taste anything near decent (to me). Why not have the flavors pre-mixed with the right amount of sweetness by using a syrup or flavored cream instead?

I still prefer my coffee black and bold, but as long as it doesn't interfere with my coffee, I'll let others drink whatever they want unharassed (except for some lighthearted ribbing).

Holiday Giveaway: The Amazing Thermapen Thermometer

A delicious thanksgiving turkey.

Serious Holiday Giveaway: The Baking Steel

I definitely don't have a single favorite, but the most 'unusual' I do is pureed roasted butternut squash for the sauce, with maple bacon, sausage, pine nuts, and sometimes kale for the topping, with a light drizzle of maple syrup to finish it off. I do a parmesan and mozzarella mix for the cheeses.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Black, from an Aeropress. If I'm out and about, and have the unfortunate need to get a bad cup, I'll put cream in to add a little better flavor.

Seriously Delicious Holiday Giveaway: The Baking Steel

I LOVE pureeing butternut squash and using it as the pizza sauce with caramelized onions, sausage, pine nuts, and crispy maple bacon as toppings (and cheese, of course).

Share Your Sweets: Apple Pie

I have been trying for the last week or so to come up with a good recipe for a ginger apple pie. I want something that has a good, spicy kick from the ginger that comes through in each bite. So far I've been mixing in minced fresh ginger, but it just gets lost (even at a tablespoon per apple!). Any thoughts?

Early Word On Baking Steel: It Works

I'm curious, how would this hold up on a grill? I have Lodge's cast iron griddle, which works very well especially for the cost. It also weighs less, making it a little easier to transport the whole thing, but the lip on the edge can sometimes get in the way of sliding the pizza off. This seems like it could be a better option if it's as versatile. Plus, I'm always up for supporting a local business here in MA.

Bake the Book: The Joy of Gluten-Free, Sugar-Free Baking

Bomba (Cassata) Cake!

We Try New International Delight Iced Coffee

Aeropress over ice. Best iced coffee you can make at home. Somewhat equivalent to doing espresso over ice. It takes 3 minutes from grinding to cleanup once you get the routine down.

Bake the Book: Crêpes: 50 Savory and Sweet Recipes

I love waking up early on a Sunday, making tons of crepes, and using half of them for breakfast, usually with fresh fruit and a ricotta filling, and saving the other half for dinner, with some savory combination.

Fast Food: Taco Bell's New Doritos Loco Is Worth the Hype

@hungry for the next meal, @ESNY1077, @elangomatt

Taco Bell is already testing Cool Ranch and Flamas versions in certain cities. I've read good things about the Flamas version, it really kicks up the spice level, unlike the volcano series.

AHT Giveaway: Case of Pat LaFrieda Burgers

I really want to try the Back Bay Social Club burger. I've heard from numerous sources it's the best burger in Boston. It's $21 but I've been told it's worth every penny.

http://boston.cbslocal.com/2012/04/01/phantom-gourmet-back-bay-social-club-in-boston/

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

Pretty much anything. But my favorite is definitely a nice thick steak. And throwing halved peaches on the still-hot grill for dessert is a must as well. Grilled fruit is highly underused.

Knead the Book: King Arthur Flour Whole Grain Baking

Mostly just pizza dough so far. I've tried it with pasta but I hated the texture. I want to get into bread making, if only there were more time in a day.

Cook the Book: 'My Pizza'

I haven't tried no-knead bread, but after watching Kenji's video with Jim Lahey I am looking forward to trying it this weekend.

Philadelphia: Almost Perfect Cheeseburger from Dutch Eating Place in Reading Terminal Market

I wouldn't have room for that burger at Reading, I'd be stuffed from eating as much of the butterscotch peanut butter from Kauffman's Lancaster County as I could handle. That alone makes me wish I lived in Philly. (Franklin Fountain doesn't hurt either).

Ginger Apple Pie

Hi Sweet Toothers,

I've been trying to come up with a good ginger apple pie recipe recently, using Kenji's "Perfect Apple Pie" as a base. I want the pie to have a heavy, spicy ginger kick to it. So far, I've made a couple test pies and used freshly grated ginger, but it doesn't come through at all. I have used up to around a tablespoon per apple so far.

I am wondering if anyone has had any experience with this, and if they could offer any tips? I've read people use candied ginger, but candied ginger loses some of the spiciness in my experience. Is there an advantage to using the candied ginger though? Or powdered ginger?

Eric M hasn't favorited a post yet.