Serious Eats: ironstef's Profile

roast chicken, which i learned from nigella. rub it with butter, salt and pepper, stick a lemon in it's bum, roast at 400 for 15 minutes per pound plus 10 minutes. always comes out with crisp golden skin and juicy tender meat.

ironstef at 2:37PM on 11/11/08

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

when I was a kid I invented all manner or scrambled eggs by raiding the leftovers. Taco scrambled eggs. Chicken parmesan scrambled eggs. I don't remember, but I wouldn't put it past 9-year-old me, if I ever "invented" hot dog scrambled eggs...

ironstef at 5:53PM on 10/01/08

From Serious Eats

Cook the Book: 'The Modern Baker'

the other night I attempted to make cupcakes from scratch for a co-workers birthday the very next day. Good time to try something for the first time, huh? Well, they turned out more like dense muffins than fluffy cupcakes. At least they tasted good...well, the ones that didn't get burnt on the bottom, anyway. The next morning I went and bought a cheesecake to bring in instead.

ironstef at 9:16PM on 09/25/08

From Recipes

Old-School Miso Soup, Everything You Ever Wanted to Know

great post! puts my clutzy miso soup making efforts to shame, that's for sure...what with my instant dashi and random tub of miso that I can't really read. then you had to go and mention mackerel as an addition, and boom! instant hunger.

ironstef at 4:28PM on 09/17/08

From Serious Eats

Cook the Book: 'A Platter of Figs'

fennel. I usually roast it, but we recently tried grilling it. Oh man. brilliant.

ironstef at 6:37PM on 09/09/08

From Serious Eats

Cook the Book: 'A16 Food + Wine'

I had this glass of yuzu wine at my favorite sushi joint that I can't get out of my head. Normally I'm all about big reds, but this was a sweet white. The flavor was so odd, but so pronounced and interesting. I have no idea where to get this crazy wine, or if I would even like it again...but I certainly did with that lovely dinner.

ironstef at 6:04PM on 09/03/08

From Serious Eats

Cook the Book: 'Margaritas, Mojitos & More'

Limes or Olives. Or both? Oh man I just had a million dollar idea. :)

ironstef at 11:18AM on 07/01/08

From Serious Eats

Bacon, Egg, and Cheese Combos

I ate those very combos a couple weeks ago for breakfast. They are REALLY weird. Like, gross. I saw that they also make a cheeseburger flavor.

Otherwise, my breakfast habits are pretty normal and boring. Unless I'm hung over. Then for some reason breakfast burritos from under the heatlamp at quicktrip sound like manna from the gods...until i take a bite and remember...not so much.

ironstef at 11:14AM on 07/01/08

From Serious Eats

Cook the Book: 'Screen Doors and Sweet Tea'

cold beer while lounging in a hammock. barefoot, of course.

ironstef at 12:17PM on 06/17/08

From Serious Eats

In Videos: $240 Worth of Pudding on 'The State'

That is one of the funniest skits in the history of skits evar. To this day I'll break out the "awwww Yeah." People still don't get it.

ironstef at 12:24PM on 05/20/08

From Serious Eats

Cook the Book: 'Mario Batali Italian Grill'

Sweet Baby Rays original bbq sauce. It's just the best bottled sauce I've tried, and it works every time. The bottle is right...the sauce is the boss!

ironstef at 5:11PM on 05/19/08

From Serious Eats

Cook the Book: Wine Bar Food

POPCORN!!!

ironstef at 12:06PM on 05/13/08

From Recipes

Dinner Tonight: Chorizo, Egg and Raisin Tacos

tried these the other night. yum! thanks for the recipe!

ironstef at 11:48AM on 03/27/08

From Serious Eats

Cook the Book: Nigella Express

Having everything clean and organized makes for a much quicker, enjoyable cooking experience. If only I could follow my own advice all the time...

ironstef at 12:23PM on 03/25/08

From Serious Eats

In Videos: Jim Gaffigan on Hot Pockets

I saw him live and he did this bit. Too much! I laughed so hard even though I had seen it before. We were in the store last night and there was a note posted on the hot pockets section of the freezer section that informed us that a couple types of hot pockets had been recalled. Upon reading that, My sweetheart immediately sang "diarrhea pockets!"

ironstef at 1:21PM on 03/04/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

My dad had something to do with it, as did my sweetheart, t.v., and books and internet, of course.

ironstef at 3:59PM on 02/19/08

From Serious Eats

Cook the Book: 'The Vegetable Dishes I Can't Live Without'

oven roasted fennel and sweet potatoes in the winter/fall, and grilled asparagus in the spiring/summer.

ironstef at 10:46AM on 01/09/08

From Serious Eats

Cook the Book: 'The Food You Crave'

firm tofu straight out of the package with some soy sauce and siracha.

ironstef at 3:42PM on 01/03/08

From Serious Eats

Cook the Book: 'The Martha Stewart Living Cookbook: The Original Classics'

I don't think I've ever used a recipe of hers, though I have several lined up to try from her magazines, and I'm sure I've been inspired in my everyday cooking by some of her suggestions.

ironstef at 6:19PM on 12/19/07

From Serious Eats

Cook the Book: 'On the Line'

Thank you for participating, and congratulations to our winners:

jh70095
Erinay77
hannah_phi
riceandwheat
jenjw4

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 6:44PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

That's a difficult question, because I would say it depends on the fish and depends on the mood. Really fresh, flavorful fish would be beautiful as sashimi or perhaps ceviche. Salmon, tuna, and swordfish are excellent girlled, both in terms of flavour and texture. I do like roasted salmon, though. Often I will roast it with just some butter, salt, and pepper, but I also like to roast whole salmon stuffed with fennel and orange. More delicate fish, like sea bass or trout, are better steamed or pan-fried in butter and served with a splash of lemon juice.

Angry Brit at 6:16PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

shrimp cockail, lobster with butter

sln123 at 5:56PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Chinese-style Steamed Fish

gr8Eat at 4:21PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Mahi-Mahi with a macadamia and panko crust - served on a coconut milk reduction with a Thai garlic/chili paste.

For a little bit fresher and healthier taste, halibut steamed in parchment paper along with some lemon slices, rosemary sprig, white wine and asparagus.

dirtmerchant at 3:50PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I love to eat seafood that's deep fried.

lilyk at 2:56PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Broiled with olive oil, lemon juice and garlic. If I'm feeling like a little spice, I go for the blackened seasoning as well.

cowleyh at 1:51PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

broiled with olive oil or lemon

sherrib at 12:56PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I like the person above who said with old salt seasoning. I also use lemon wedges and garlic butter. I love seafood

jason@allworldautomotive.com

parkerozgood at 12:54PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I am a big fan of boiling shellfish with Old Bay Seasoning. It's old school but it is so good!

Tricia316 at 12:49PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I have never cooked fish my self, so I would have to say the favorite is when someone cooks it for me. I would love to learn how to cook seafood.

ksbald2 at 12:38PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Grilled with olive oil, salt and pepper

storm5 at 12:17PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

grilled on the grill-Salmon garrettsambo@aol.com

garrettsambo at 11:43AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I use butter and garlic when I cook shrimp.

cellis at 11:42AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I love my seafood (especially tuna, salmon, or red fish) blackened, Cajun style, dipped in tons of butter. Thanks for the giveaway - Eric Ripert's an amazing chef!

guettel78 at 10:58AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

my hub makes an awesome seafood lasagna :)

klp1965 at 10:36AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I'm not much of a seafood eater, but I do like fresh perch, or haddock, that is battered and fried in butter and served with homemade fries and coleslaw.

brmetcalf at 10:29AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

My favorite way to eat seafood is at Red Lobster where someone else does the work!

kaylee8 at 9:33AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

sauteed with a lemon butter sauce and plenty of garlic

autumnbride7 at 3:29AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

It depends on the seafood. My favorite is usually grilled or sauteed, but also love smoked, steamed, fried, baked, etc! I also don't like thick sauces or heavy batters, and prefer fresh herbs and good seasonings.

mistyriver at 3:05AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Salmon with salt in pepper in the oven for a few minutes.

christine1225 at 2:48AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Salt & pepper, then grilled.

salty at 2:09AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

If it's trout, I love to douse it with lemon, coat it with a seasoned flour mixture, and pan fry it in olive oil. But I mostly prepare seafood with olive oil, lemon, Lawrys, and pepper.

Bakersdozen at 1:35AM on 03/02/09

From Serious Eats