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This Week at Serious Eats World Headquarters

"Nobody can eat fifty eggs!"

Illustrated Guide to Steak Cuts, Plus Grilling Tips

Agreed. Many SE articles considers it cheap. Skirt Steak is 11.99/lb (was 7.99 a few years) ago at Fresh Market here in Cincinnati. But FM does have the best quality of any place ive found. Still not cheap!

Grilled Mojo-Marinated Skirt Steak

We have Skirt steak through out the winter. I broil it. for a nice 3/4" thick skirt:
Salt pepper, let sit for an hour. Set rack as close to the broiler as possible . Set broiler on high(open the windows, it will smoke). 5 min min on one side(or when nice crust forms), flip, 1-4 min on other. let rest for 10min and dust with truffle salt.

This way will brown better than the pan method.

A Sandwich a Day: Jerk Turkey Burger at Just Turkey

Turkey is fairly, well, very bland. Your review consisted of descriptions of seasoning and accoutrements than the actually meat. Aside from "flavorful", there wans't much talk of the actual meat as there would be from a burger made from quality groung beef. Sound like, as with most turkey "burgers", the patty was more of a vehicle for the other flavors.

The Best Dishes to Order at the Cleveland

That right, NY (D'oh) How many oz was that fish? All looks good though, but still......

The Best Dishes to Order at the Cleveland

Are those 1/2 portions ? I know its Chicago, but unless those plates are 24" in diameter, the portion sizes dont justify those prices. $25 for that small piece of cod?

Sous-Vide Steaks

Kenji - Sansaire just arrived the other day. Taking for a test drive with some hangar steaks this weekend and was wondering if since they are vacuuming/sealing would that have any adverse affect if left in bag for a day or two while seasoned with S/P and aromatics. Wouldn't think so (if anything better) but thought I'd ask.

5 Gin Drinks You Should Make This Spring

And I recommend this:

The Dirty Money, from The Vault Columbia, MO

It takes a little longer to prepare than most mixed drinks, but it’s worth the extra effort. To mix it, Vault bartenders first muddle a cucumber slice, two mint leaves and a sliver of avocado. They combine these ingredients with lime juice, simple syrup and two ounces of New Amsterdam gin, strain the mixture twice and top it with Sierra Mist. Light green and cloudy, almost like a margarita, The Dirty Money is served in a short tumbler with a cucumber slice as garnish.

Have You Ever Tried an Opal Apple?

Are they organic ?

Equipment: The Best Chef's Knives

Equipment: The Best Chef's Knives

@ kenji - so when would using the steel should i worry about as much about the different angle or just hone as i would with a western style (i have sabatier now)? thanks

Equipment: The Best Chef's Knives

@ Kenji (or anyone)

I just purchased the Misono UX10 Santoku. is the a site or specific instructions that tell (preferably show) you how to sharpen the Japanese knives? Specifically this particular Misono ?
i know there are different a angles on each side of Japanese knives. does the term 'flat side" refer to the side that is not angle on this knife.

The Food Lab: In Search of the Best Oven-Fried Buffalo Wings

@ Kenji - what happens after 18hr in the frig? So is 24 hr out of the question?

Taste Test: Campbell's Slow Cooker Sauces

@ AndroidUser -
Just an inquiry. A bit presumptuous of you to pigeon hole. Its no secret that many of the prepackaged sauces and the like contain a bunch of preservatives that many just assume not consume. Im sure there were many wondering the same. Im far from the anti-GMOer's and "Organic or die" crowd (especially when most of it is just marketing). I eat everything in moderation. And i like getting my nitrate/nitrite hot dog on at ballgames aswell as a pinch of msg in my bbq rub. Oh and nothing helps a hangover than some pinkslime juice in my McDonalds cheese burger.

Best step down and and not maintain that s#it

Taste Test: Campbell's Slow Cooker Sauces

Yes, but how many of the ingredients read like a chemistry textbook !?

Goetta: The Cincinnati German-American Breakfast Staple

Second the nice write up. Just a shout out to Eckerlins goetta - especially their pepper goetta ( made with black pepper - not cheffy'd up chilies ). Glier's is just fine when in a pinch , but there is SO much better goetta out there made by butchers. Unfortunately, so many don't take the time seek them out and settle for mediocrity.

Happy Thanksgiving, Serious Eaters

I cant help but think this site is the reason why many Thanksgiving dinners will still be talked about the day after and "must make dishes" for future Thanksgivings will be born. Thank YOU!

The Complete 2013 Serious Eats Guide To Turkeys

@ Kenji (or anyone)- Not to hijack the thread subject, but how can get the skin on the turkey to NOT turn leathery and tough when smoking it. My cooking temps are in the 350 range and my bird takes about 2.5-3 hrs. Comes out moist and flavorful and quite nice looking, but the skin is really inedible.

The Complete 2013 Serious Eats Guide To Turkeys

Turkey and poultry in General has much less connective tissue ( which is what benefits from the lows temperatures). I've always had better luck keeping the temperature above 350. I think the spatchcock method is used specifically because you can use higher temps without over cooking the breasts (because of it it's uniform profile). And that results in crispier skin - which does not result from a low and slow.
Just my .02

Video: Jon Stewart Calls for a Pizza Truce...But Not Before Getting in Some Final Digs

Oh man Thesteveroller You are taking this waaaay too seriously.

Video: Jon Stewart Calls for a Pizza Truce...But Not Before Getting in Some Final Digs

Blah Blah Blah Blah..... Heres the deal:

Chicago pizza(love it, hate it, good or bad) is not pizza. It is a casserole in a cornbread bowl. Really, it is. Quit getting all uppity and defensive. No one is really saying its bad, per se. Its a regional style of food. Its good and hearty stick to your ribs dish that is an "off shoot" of pizza. I believe there is something to be said for "less is more" mentality not "if a little is good then A LOT must be better".

Video: Lou Malnati's Responds to Jon Stewart

Casserole "in a bread bowl"

Video: Lou Malnati's Responds to Jon Stewart

@w00amster
Yeah your right it is more of a pie. So referring to it as a pizza pie is more accurate than calling thin crust ie east coast a pizza pie. Hence forth Chicago will have its pizza "pie" and East coast will have pizza. Well, now that that's settled......

Video: Lou Malnati's Responds to Jon Stewart

Mmmmmm idonthinkso. Chicago pizza is not pizza(on so many levels). As Jon said, it's a casserole (in a bread bowl). Its OK to like it. Its not bad tasting. It also not pizza; just as Wonder bread is not a baguette.
Know you place. Maybe call it a Cazzarole?

The Food Lab: The Truth About Brining Turkey

@ Jeremy85 I did this recipe
http://articles.latimes.com/2011/nov/17/food/la-fo-dry-brined-turkey-20111117

last year and turned out well. But as mentioned many times on the tread, it is more important to mind the Temp of the bird and not letting the thighs get much over 165 and breasts not over 150 before taking it out.

Tar and Roses

I just came back from the LA and had one of the best dinning experiences in recent memory at Tar and Roses in Santa Monica. I'm very surprised that there is nothing about it on SE. I tried a searching for it but nothing came up. They have been open for over a year. Has anyone been there?

http://tarandroses.com/

Sweet Pea Crostini

This Sweet Pea Crostini is a low-stress, simple dish. Simply sautéed sweet peas (fresh if you can find them, but frozen works too) and diced onion are simmered with white wine, seasoned with a bit of spicy red chili flakes, then buzzed in the blender. It's a fresh, springy spread that you can dollop atop oven-crisped rounds of baguette with shaved Parmesan and mint or basil leaves. More

Sauced: Memphis-Style Barbecue Sauce

This "Memphis-style" is my favorite to make at home—it takes the aspects of sweet tomato-based sauces I grew up on, but by dialing back the sugar and amping up the vinegar, creates a sauce where seasonings and spice are more defined and achieves a pleasing balance between the main defining aspects of a barbecue sauce. More