• 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

Latest Comments

How to Host a Chinese Mid-Autumn Festival Feast

Only three comments is a disgrace!! Thanks for all this, this feast!! And how to make it at home.

Want the Best Niçoise Salad? Stop Making it Like Everyone Else

Great looking salad. Anchovies make everything taste better.

Ed Schoenfeld's Chinese Food History of New York

We had a wedding party at Shun Lee circa 1983. Great food served on a lazy Susan plus we had so many waiters hovering. It was like my neighborhood Chinese place, same type of non-threatening dishes were ordered, but done 10 times better.

The Food Lab's Complete Guide to Sous-Vide Barbecue Pork Ribs

When you are in a mischievous mood throw a few drops of high quality liquid smoke on the grilled vegetables you serve and don't tell anyone.

Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie

You are wrong about frozen pizzas. I know a few that are inexpensive and can be modded. Where you can end up with something that's a 7 out of 10 with a decent crust, browned on the bottom.

Sous Vide Your Way to the Juiciest, Most Flavor-Packed Corn on the Cob

Sous vide is about the last thing in the world I would do with corn. BTW doenjang mixed with olive oil, fresh ground black pepper and a good vinegar makes a great dressing for corn on the cob. Use butter instead of olive oil if you like.

The Food Lab: How to Sear Scallops

By Mt Desert Island I meant you go out and gather your own mussels and grill them in the national park which has lots of cooking fireplaces. Make your own dipping sauce.

The Food Lab: How to Sear Scallops

"How I wish I could get dry scallops nearby."
Check out CostCo. Might be frozen and expensive but they only sell dry. Trust but verify! :)

The Food Lab: How to Sear Scallops

You know your stuff! Just as an aside on seafood-fish prices back in the day. The Boston Globe would publish the landing (to the dock) prices of whole haddock and cod and it was in the 30¢ range. This was 1975 or so. Back then you would go into The No Name or Legal Seafoods (just one shabby crowded full_of_good_cheer wooden picnic tabled upstairs joint in Cambridge above their retail fish store) and people would be eating platters full of fish and fried clams, fried fish etc with minimal sized sides to dilute the wonderful fish eating experience.

Today all restaurant fish and seafood gets diluted by nonsense such as pasta and veggies. Obviously due to fish-seafood being a luxury item these days. My purist take is just a little slaw and potato (any kind) on the side please.

Get up to Mt Desert Island sometime for as many grilled mussels as you can eat. There are national park campgrounds. I used to go to the Seawall campground. You can find them all over there. I even waded out to score a few sea urchins (only) once. Ate them on the spot with some seawater poured over the delicious bits to (salt) bring out the taste.

The Food Lab: How to Sear Scallops

"I've been reasonably sure for years that the fake scallop thing is a myth. I've never seen them, no fishmonger,fisherman or cookbI've ever met has encountered them.
And it doesn't really make sense if you think about. Rays and skate are the most common cited substitutes."

I heard that one 50 years ago from my father. On a trip to the Maine coast he ordered deep fried scallops over the other menu possibilities so I classify him as a scallop aficionado. My take is that punching out scallops from rays and skates might have been done decades ago. Like when Al Capone was still around.

The Food Lab: How to Sear Scallops

sodium tripolyphosphate (STP)....... I can taste that drek. Most frozen fish has it added. Look at the fine print. Aldi's frozen fish does not mention STPs. They may be lying but it seemed when cooking some of their flounder that it as STP free

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.......