Serious Eats: ghinson's Profile

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage, Chicken, and Steaks

Country's BBQ in Columbus, GA. I doubt it's the best (it's good though), but that is what I grew up with!

ghinson at 5:52PM on 01/05/12

From Serious Eats

Father's Day Giveaway: Win a Two-Pound Cowboy Chop

skirt steak

ghinson at 5:09PM on 06/06/11

From Slice

How Much Should You Tip on Pizza Delivery?

Why tip? The driver took a job as a pizza delivery person. He/she is paid by the restaurant to deliver your order. You're paying for a hot, timely pizza? Why should you pay more for this, since this is what you ordered? If you're paying for a cold, late pizza, and it arrives quickly, and hot, then tip the driver. (Just being the devil's advocate. I do tip. And well. But, seriously, why should a restaurateur get away without adequately paying his/her help, be it waitstaff or delivery personnel?)

ghinson at 10:11PM on 02/18/10

From Serious Eats

Cook the Book: 'Mad Hungry'

bacon and egg pizza, chili and cornbread, beer

ghinson at 7:54PM on 02/03/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

huevos rancheros

ghinson at 3:50PM on 01/02/10

From Serious Eats

Egg in Toast: What Do You Call It?

chicken on a raft

ghinson at 2:23PM on 01/01/10

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Irish cheddar cheese, country bread, grilled.

ghinson at 5:51PM on 12/17/09

From Serious Eats

Seriously Delicious Holiday Giveaway: La Quercia

roasted wrapped around a spear of asparagus

ghinson at 7:16PM on 12/16/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

Country's BBQ, Columbus, GA

ghinson at 9:23PM on 12/14/09

From Serious Eats

Seriously Delicious Holiday Giveaway: La Quercia

Wrapped around a lightly blanched stalk of asparagus and baked just until crisped.

ghinson at 9:32PM on 12/09/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolates

flourless chocolate cake

ghinson at 11:35PM on 12/05/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolates

a dense flourless chocolate cake

ghinson at 7:43AM on 12/05/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Porterhouse

ghinson at 7:53PM on 12/01/09

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I'll give a shoutout to Serious Eats, Smitten Kitchen, Georgia on my Thighs, and Ree's. Not sure I can choose.

ghinson at 9:05PM on 10/26/09

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

bacon is like oxygen. you don't really know why you like it. you just know that you need it.

ghinson at 7:07PM on 09/16/09

From Talk

Food photographers: which lens to get for low light conditions?

I have the Nikon 35mm/f1.8 and the 50mm/f1.4. They're both fabulous for low light. You can shoot either in natural, window light without worrying about a flash. You can also shoot fairly wide open for nice depth of field.

ghinson at 4:09PM on 09/13/09

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Pulled pork from a shoulder in my backyard smoker, with friends and family gathered around oohing and aahing over it.

ghinson at 9:04AM on 09/05/09

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Fresh tomatoes and basil salad, and grilled sweet corn.

ghinson at 8:03PM on 07/20/09

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Cheap ground beef, grilled to perfect medium, slice of cheddar, good bread, pickles, mustard, ketchup, iceberg, eaten with my kids, in the backyard.

ghinson at 12:17AM on 07/02/09

From Serious Eats

Cook the Book: 'Seven Fires'

Cuy. Seriously. It's good.

ghinson at 10:40PM on 06/16/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Tomatoes, meats.

ghinson at 6:47PM on 05/18/09

From Recipes

Sunday Brunch: The Best Silver Dollar Pancakes Ever

Made them this morning. Got better at it as I went. Taste was great. Maybe a little too creamy. Key for me was to get the skillet at the right low-med temp, not exaggerate the size (really, silver dollar sized) and then give them plenty time to set before attempting to flip them. Great test of a spatula.

ghinson at 9:11AM on 05/10/09

From Serious Eats

Cook the Book: 'Serious Barbecue' by Adam Perry Lang

10 slabs of ribs, perfectly done over a slow and low, on the Weber Ranch Kettle, to feed a neighborhood party.

ghinson at 6:30PM on 05/06/09

From Serious Eats

Cook the Book: 'Ten'

Two months into med school, and the night before my first exam, I went out in an ice storm, on a moped, to get Krispy Kreme donuts. I wrecked, slammed a telephone pole, survived but needed surgery on both legs, and spent the next three months of school in a wheelchair. Damn! That's so lame. They're not that good (except when they're fresh and warm).

ghinson at 6:40PM on 03/23/09

From Serious Eats