• Favorite foods: Cheeseburgers, Fried Chicken, Fried Parrotfish, Roast Duck, Hamachi Kama, a good Fried Rice w/ sunny side up eggs is my perfect breakfast.

Open Thread: What's One Food You Wish You Liked?


Only veg I do get done with is bok choy, kang kong, and spinach.

The Ramen Rater's Top 10 Instant Noodles of 2013

Have you tried "Marutai" instant ramen with garlic oil? Best instant ramen I've ever had.

The Food Lab's Complete Guide to Dry-Aging Beef at Home

As to Dushko's comment, would this be possible with a roast bought from a supermarket (read: wet aged)? Or would it just be a waste of money?

Being stuck on a island in the middle of the pacific, there is no access to "fresh" beef...

Ask a Sommelier: What Should I Drink During the Super Bowl?

The Food Lab: Roast Turkey Breast For A Small Gathering

A small gathering is a perfect excuse for leftovers.

The Food Lab: The Best Korean Fried Chicken

S#¡Г!!! Totally missed it, thanks.

The Food Lab: The Best Korean Fried Chicken

Kenji, is there a reason that there are no links to the batter recipe? Is there a specific ratio for the corn starch/salt/baking powder mix?

The Food Lab: How to Make a Chick-Fil-A Sandwich at Home

@Kenji, how does CFA's chicken (sandwiches) differ from Wendy's? I've never had CFA as the nearest one is almost 6,000 miles away.

Staff Picks: Our Favorite Ice Creams in NYC

That Salted Crack Caramel ice cream haunts me, and I've never even tried it

How The Best Mapo Dofu is Made

So far my only experience with mapo dofu has been the "sweet-and-salty, heavy-on-the-beef version." I finally secured all the ingredients to make real sichuan mapo dofu. It took me almost a year to get the sichuan peppercorns. Looking forward to tomorrow!

Staff Picks: What Do You Eat When Nobody's Looking?

I used to take slices of american cheese, spread some ketchup and mayo on it, roll it up and devour two to three at a time. I also used to take leftover rice, top it with scrambled eggs and a couple slices of american cheese, microwave the whole thing until the cheese melts and mix it up. (they sound pretty gross, and they are, I was ten years old and didn't know how to cook)

Nowadays, when I'm alone I'll stop by McDonald's for fries and a coke to eat while I drive around.

TGI Fry-Day: Salt & Pepper Shrimp from Silver Seafood

I eat the whole body of the shrimp, shell and all. With the head I usually just suck out the insides. Who has the time to peel shrimp?

Kofte Kebabs with Spicy Harissa Yogurt Sauce (Minced Lamb Kebabs)

"Shish kebabs must be marinated for extended periods of time if you want flavor to penetrate beyond the very exterior."

@Kenji, I thought you disproved this theory in your "Food Lab"

Could This Havana Pizzeria Be One of the Best Restaurants in the City?

Wow! You had "Jesus" serve you pizza. Did you ask him to turn your water in to wine?

Meet the Ribeye Cap, the Tastiest Cut on the Cow

At our big family gatherings (i.e. christmas, thanksgiving, etc.), grilled steaks are usually the main event. Thanks to my grandfather, he was a steak fiend. Someone usually will by a standing rib roast and we would break it down to 2" steaks for the grill. Right before dinner, the steaks are cut up, with the ribeye cap reserved for the kitchen crew. If I'm not the one grilling, I'm the guy cutting the steaks, stealing a few extra pieces for myself.

What Should an In-N-Out Virgin Order?

One of everything!

Cereal Eats Face-Off: Honey Smacks vs. Golden Crisp

@ Leandra

I used to always choose Marshmallow Alpha Bits over Lucky Charms. Now LC is the only marshmallow cereal I go through. My all time favorite marshmallow cereal is Frosted Rice Krispies w/ Marshmallows. I don't know if they still produce it anymore

Fast Food: Wendy's New Spicy Guacamole Chicken Club Is Excellent

Ate at Wendy's the other night and my wife ordered this. There was barely any guac. Maybe a teaspoon size smear on the top bun.

Whenever I eat at Wendy's, I always request that they don't butter the buns. I hate that chemical aftertaste the butter leaves.

Weekend Cook and Tell: Put an Egg on it!

lucylew has the right idea, sunny side up over fried rice.

The Pizza Lab: How To Make Fried Pizza At Home (à la Forcella)

@Kenji, Thanks! I've been wanting to make a hollandaise for a while now but I'm always turned off by the double-boiler and whisking thing. Looks like I have some experimenting to do....

The Pizza Lab: How To Make Fried Pizza At Home (à la Forcella)

@Kenji, your pizza looks awesome, but how long do we have to wait for that book? Is your "foolproof no-whisk no-double-boiler hollandaise" technique similar to the "two-minute mayonnaise?"

An Intro to Icelandic Food

I have tried canned whale before, and I thought the same thing, tastes like a mix between canned tuna and beef.

21+ Ways to Upgrade Your Grilled Cheese

Ever since reading the grilled cheese eggsplosion article, it's the only way I make grilled cheese now. A runny yolk makes everything better in my opinion.

I think I might try doing a "Crisp-Grilled Cheese Eggsplosion" next time.

A 1-Hour NYC Chinatown Tour with Los Angeles Chef Susan Feniger

I need that roast pork!

Fast Food: Quizno's Lobster and Seafood Salad Sub

@Will, I thought you hated mayonnaise? Or were you lying to "your friends?" Which raises the next question, how do you prefer your lobster rolls, butter or mayo?

your friend.

Where to eat in and around Tokyo Disney?

My wife and I are planning on taking our seven year-old daughter to Tokyo in late July, early August for a week. We're taking her to Disney Land (three-day pass) for the first time.

Our daughter loves ramen and sushi, so a couple different suggestions will be welcomed.

My "must see/eat at" destination is the Tsukuji Fish Market. I read in a previous Talk Topic that Daiwa is the place for sushi.

What are some other places and things we should try? Any recommendations for a place to buy kitchen equipment?

What to do with a boneless leg of lamb?

I have a boneless leg of lamb sitting in my freezer which I'm planning on cooking in a week. I'm looking for some recipe ideas. The only idea I have so far is to roast it on my Weber and serve it with a salsa verde. Any other ideas?


Finally we get a better slideshow format. It's much faster and better looking than the old version.

Now if only SE could add an option for a single page view, you know, for when you don't want to click through 30 different cookies...

It ain't rising, what should I do?

I was planning on grilling some pizzas tomorrow evening. I'm using Kenji's Grilled Pizza Dough recipe, but the dough isn't rising. I think my yeast is a dud (I didn't proof the yeast, just mixed it right in with the other dry ingredients). I made the dough the other day and threw it in the refrigerator for a 48-hour ferment. When I opened the refrigerator this morning my dough had barely grown.

If I grill this dough, will it come out dense or will I still expect to get some airiness? Should I ditch the dough and make a new batch (this time proofing the yeast first), since I can at least get an overnight ferment?

Pork Brisket?!

The recipe in the SE book for Kenji's barbecue brisket, the recipe description calls for "more marbled pork cut of brisket," however the note at the bottom of the recipe call for "the fattier point cut of brisket."

I personally have never seen or heard of pork brisket. Is this a typo, or does this magical pork brisket really exist? Did the recipe really intend for us to use pork instead of the traditional beef?

Red Wine for Short Ribs?

I want to try my hand at braised short ribs and need suggestions for a wine to use. I know the saying, "don't cook with a wine you won't drink". Unfortunately, I don't drink wine. Any suggestions?

Seriously Ronald?!?! WTF

Yes I have seen Jamie Oliver's show and I know how chicken nuggets are made, but sometimes I crave McDonald's McNuggets. My favorite sauce has to be hot mustard. The other day I ordered McNuggets and the lady told me they don't carry it any more. Then today I saw an ad for the "New" sauces. Ranch?! Honey Mustard?! Screw you Ronald!

Tips for cooking pizza on a grill.

I'm planning on making pizza at a relatives house this weekend, but they don't have an oven. However, he does have a Weber grill. I don't want to cook the pizza straight on the grill so I will be bringing my pizza stone. Any tips for cooking on a pizza stone on a grill?

Brunch at the Spotted Pig: Deep-Fried Eggs, Burgers, and More

Perhaps it's because we've so often found ourselves at The Spotted Pig well after midnight that it's never occurred to us as a destination for brunch the next morning. (Even though we're the kind of people who often start dreaming about meals a day before.) But once we were struck by the idea of a Spotted Pig brunch, we couldn't get it out of our heads. For a weekend day's kickoff meal, we usually want (or, well, need) something fatty and salty and gut-satisfyingly delicious, and that's just the kind of food the Spotted Pig excels at. More

The Food Lab: How to Make Peking Duck at Home (From Scratch!)

Does anything get golden browner, crispier, or duckier than Peking duck? When properly prepared, the deeply flavored skin should crackle and crunch with the slightest touch of your teeth, and the meat (more of an afterthought, really) should be moist, tender, and flavorful. But getting a decent version—even at a restaurant—can be a chore. Even places that do do it well generally require at least a day of advanced notice. Why, you might ask? The preparation is intensely complex, that's why. More

The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)

New York pizza is my favorite style of pizza. Sure, I love me a neo-Neapolitan, sit-down-with-a-fork-and-knife on occasion, and grilled pizzas are fantastic in the summer. Even chewy, Roman-style pizza bianca has its place. But the pizza I find myself most often craving is of the simple, by-the-slice, medium-thin, crusty and lightly chewy style. Here's how to make it at home. More

The Pizza Lab: Bringing Neapolitan Pizza Home (aka 'The Skillet-Broiler Method')

Perfect Neapolitan pizza at home is a myth. It's a golden ring that can be strived for but never quite achieved. So where does that leave the rest of us home cooks? The ones who want to throw together a quick, really good pizza that doesn't require jury-rigging the oven? Lucky for us, really-really-good-but-not-quite-authentic-Neapolitan-pizza is not an unattainable goal. All you need is a skillet and your oven's broiler. More

The Burger Lab: The Fake Shack

More than enough has already been written about the Shack Burger from New York City's Shake Shack. I decided to recreate it at home, which meant I had to eat it, dissect it, deconstruct it, research it, eat it some more, rebuild it, break it down again, reconfigure it, taste it, eat it one more time, and finally reconstruct it again. Here are the results. More

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style

Order In-N-Out's Double Double (two patties, two slices of cheese) Animal Style and the Double Double is brought to a whole new level: The onion slice gets replaced with a dollop of a sweet, darkly caramelized chopped onions, an extra stack of pickle chips goes underneath the tomato, and the patties get fried with mustard directly on the griddle. But while I've had my share of regular In-N-Out burgers, I've never had them Animal Style. That's something that needed to change, and stat. More