• Location: Ireland
  • Favorite foods: Pizza, Barbeque

Latest Comments

How to Make Japanese-Style Pork and Cabbage Dumplings (Gyoza)

ah, I'd been crimping on both sides you don't get as much of a crescent, must try your method.

Was making a big batch recently and left first lot under the broiler (to keep warm) a bit too long so ended up crispy tops too, which wasn't bad

The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

"the average cup of flour... weighs in at about five ounces (148 grams). This is the equivalency we use in all Serious Eats recipes"

What about republished recipes, do you adjust those?

Are all the old recipes going to be updated with weights? I remember some were just volume in the past

The Le Creuset Bi-Material Spoon Is the First Plastic Spoon Worth Owning

This is a really good silicon spoon/spatula, its reinforced with a metal rod internally so its strong, all one piece so the top wont come off in sticky batter or get gunk/bad flavours stuck between handle and head, spoon is shallow enough that it can be used a regular spatula but can still scoop stuff:

Waffle Iron Churros

How long does the batter keep? could you make night before?

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

Godd luck, planning a trip to NY in Dec/Jan will definitely pay a trip to AS

How I Built a Barbecue Restaurant in Brooklyn: My 18-Hour Work Day

@Tyson, why the same photos each week? a few in progress shots would be goods. Caleb Schiff posted them on his series was interesting to see the place coming along week to week.

and yes why no macro or script for the spreadsheet?

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

@ Tyson, how many times did you have to visit Show Palace for research purposes?

Gadgets: Breville's Smart Waffle Maker Produces Perfectly Browned Waffles

Read some more of DB's reviews on here she's generally pretty neutral and has given bad reviews for less useful kit so I think her reviews can be trusted

Why Have I Never Tried: Time Out?

try Nestle Drifter bar, doesn't have flake but has caramel and wafer

Ask The Food Lab: Is It Okay to Probe My Meat?

Which part of a thermometer measures the heat? is it solely the tip or the shaft leading up to the tip? if it's inserted into a large piece of meat the shaft will be in the warmer outside part while the tip will be in the coller inside part, what is my temp reading showing me? Tip(min), shaft(max) or average?

Bar Bites: Sea Salt and Vinegar Peanuts

can i use really thin potato slices instead of peanuts?

raw peanuts = monkey nuts

Ikea Recalls Meatballs; Mark Bittman's Op-Ed; Celiac Disease

your info on the horse meat scandal is a bit out of date, the source of the horse meat is now thought to be eastern europe, the Irish plant was processing only it (as were French, Endlish,Czech and other plants).

My Pie Monday: Savoyarde, Dutch Gouda, Gas Station Pizza and More!

NY pie looks good Scott, must try that big slice idea again, i've veered over to Neopolitan for the last while

The Food Lab: Can I Dry Age Beef At Home?

ki Kenji,was that an anomoly in your graph that the two day had lost more moisture that the one day steak or just a typo?

Ask The Food Lab: What's The Best Way To Freeze Pizza Dough?

if you freeze in individual plastic bags you can tie them and put them in warm water to speed up the defrosting when they come out

Airport Food That's Actually Good

O'Hares international terminal sucks, made the mistake of walking past the decent stuff in the other terminals from a connecting flight, think it's McD's, hotdogs or deepdish pies

One Reason Coffee Is Hard to Make: How Much Is a Cup?

Any chance Serious Eats could put metric measurements beside the imperial ones on your recipes?

How to Make Crisp Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

Hi Kenji, would you use this batter for fish tacos or switch out the beer for water/vodka?