• Favorite foods: steamed kale, 100% whole wheat bread, pizza, French fries & ketchup and must be hot and fresh out of fry-olator, roast duck Chinese style, dead ripe back yard mangoes
  • Last bite on earth: anchovy & green pepper pizza, the whole pie, has to be red hot right out of the oven

Hold the Mayo, Make Grilled Potato Salad for Your Next Cookout

No way do lemons go with potatoes in any dish of any kind. Use your favorite vinegar instead.

Grilled Asparagus With Aioli Is the Ultimate Backyard Finger Food

Asparagus and artichokes are delicious in the same way. Great aioli recipe. Should got well with steamed asparagus too.

Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad

To get the sous vide effect just bring water to a boil. Put in the chicken breasts. Cover the pot. Take off flame immediately and put the pot under a heavy blanket. I keep a cardboard box for this. I put the pot in the cardboard box then stuff the blanket over it.
Let sit for 20 minutes and its done. Even 15 minutes and the breasts will be done and tender

How to Make a Killer Fully Loaded Iceberg Wedge Salad

For real quick iceberg wedge I shower it with fresh ground black pepper, olive oil, vinegar, kikkoman soy sauce. Throw in a few tomatoes slices if I have them. Wedge is the only way to eat iceberg lettuce!

The Real Rules of Making Boozy Ice Cream

Southern Comfort is vile but I was left with half a bottle. Turns out this stuff goes great on ice cream though I will admit I only tried vanilla and chocolate. So if you want to booze up ice cream give it a try!

Take a Cue From Beijing Street Food and Make Spicy Lamb Skewers at Home

Great looking and great recipe though I would have a dipping sauce of Kikkoman soy sauce, ginger juice, vinegar

Ed Levine on Josh Ozersky: A Well-Fed Life Cut Too Short

Josh was always a character and entertaining. What a shame. To pass at such a young age. He looked solid and built like a brick shit house. Rest in peace.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

When I am in a real french fry mood I go to MacDonalds and pay for my order. Then I wait for a fresh batch. Fresh and hot makes them 10 times better. You can glance at the fries that are being held under the heat lamp. If they are getting low then a new batch is being fried and look at the fry-o-lator to see if this is the case. But I make better fries at home sometimes

Knife Skills: How to Clean, Trim, and Prepare Artichokes

Way too much fuss and wastage for an expensive vegetable. Just steam it whole and dip leaves in lemon-olive oil-salt or substitute butter. If I was worth a few million dollars I would still not trim down to the most delicious part. I would still steam it whole.

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

I have had asparagus in black bean sauce at a Chinese restaurant. The two go great together

How to Make the Ultimate Poutine

Hot, crispy french fries with good ketchup and salt are the ultimate. Why would anyone want to make them soggy with gravy? You might as well boil the potatoes any pour the gravy-cheese melange over them.

The Food Lab: How to Grill or Broil Tofu That's Really Worth Eating

Set the tofu in pan aside for 5 minutes before you can scrape it free for flipping. Immediate scraping to flip will break up the tofu.
I use blankets to preserve-conserve-trap heat during the five minutes. You can do it without blankets

The Food Lab: How to Grill or Broil Tofu That's Really Worth Eating

To create better denser more meaty tasting protein umami on the tofu surfaces try this:

Buy the tofu that come in a red rectangular package w four cakes inside. From California iirc
Press the water out of all of them with a plate and ten lb weight left on for 3-4 hours. I use a barbell weight
oil up a large fry pan till hot
put the four cakes in
turn flame down to lowest for 20-30 minutes
pan off the stove and under some blankets for 5 minutes
get a spatula and scraping them out intact is now easy. Intact tofu cakes is your objective
repeat this browning on the other side of the tofus
repeat putting fry pan under blankets for 5 minutes
put cakes in a bowl and slice into them a bit with a knife so that when you pour the marinade over them it will get into the crevices

I usually just pour a ginger juice-soy combo over them. Or ginger-miso. Add some sesame oil if you like. Garnish w scallions or chopped garlic or chopped onions.......

Champurrado (Mexican Hot Chocolate and Corn Drink)

What kind of brown sugar are you using? The most genuine whole brown sugar I ever see are those one pound solid blocks from Colombia, I bought one. They boil down whole sugar cane juice. No refining. I saw this on TV.

How I Built a Barbecue Restaurant in Brooklyn: What Happens When a Restaurant Dies

great writing on an interesting subject!!!

Meet Ragù Napoletano, Neapolitan-Style Italian Meat Sauce With Pork, Beef, and Sausage

Looks delicious and more interesting than meatballs and spaghetti. But I would eat it the same way. Maybe even over spaghetti. Goota have some Parmeasan cheese to put on it and a glass of red wine

The Best Pizza by the Slice in San Francisco

How much are slices there in SF? I'll bet they are a lot higher than in New York which is the slice center of the universe

Which are the Best Inexpensive Mandoline Slicers?

Which are the Best Inexpensive Mandoline Slicers?

I bought a cheapo one at Aldi's for $5 that does the trick. Aldi's offers it a few times a year. If you don't read their circular you will miss it.
My main use is shredding cabbage for slaw. Aldi's mandoline has two settings for this. Its nice and I grab faster to use than a larger one I have
Mandolines are really cool but why obsess over something you will use ten times a year

"The French Laundry Cookbook says this is what they use...." says Amazon review about the Benriner Japanese mandoline. I would buy this one since it has Japanese design and Benriner is a Japanese company. They are not dopes when it comes to cooking

How I Built a Barbecue Restaurant in Brooklyn: Standing Before the Community Board

Great writing style! Best of luck. My opinion the board is BSing you about their promoting light industry. Is there really still some in this area? My father had a sheet metal factory 1310 Greene Ave in the 1960s when pizza and subway token were both 15 cents. It was in an old brewery building. I worked there in the summers. Going by google street view it seems this building was demolished and replaced. It's a shame because it was brick and very stout.

The 11 Best Things I Ate During My Cross-Country Road Trip

Have a great time in SE Asia. You and your wife will learn a lot. Your minds will be expanded.

How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa

Contra's Jeremiah Stone's Favorite French Food in New York

I doubt that bread photo is the typical French baguette. Too dark and charred. I would eat it but the French would be confused.

A Brief Ode to Fried Clams, the Best Fried Food in the World

Those bellies can be pretty funky sometimes as in oozing black silt and stuff when cut into. Just sometimes. When I lived in that area I would hit the No Name on the Boston Fish Pier but this was a while ago. I see they get a lot of pissed off reviewers at yelp these days. They had v good fried whole belly clams but what made them even better was a tartar sauce that had lost of pickles and less mayo. Plus their coleslaw was clean and delicious with minimum mayo.
All in all I like high quality fried fish better as in fish and chips

This Week at Serious Eats World Headquarters

Serious eats is scaling back. No more pizza, burgers, Robyn and KJ. But I have a feeling it is going to be even bigger in a year as it gets in some new blood. Sorry to see you guys go but.... you can't stay here forever in a NYC comfort zone. I mean this in a nice way.

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