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jedd63

Gas vs charcoal grilling in a gas grill

@FatBaztard: Are you calling me old?

Spend $30 on a Weber Smoky Joe (or a bigger Weber if you'll be grilling often for a crowd). Use a chimney starter and Royal Oak lump charcoal. The Kingsford briquettes are nasty.

Brunch at Five Leaves is Worth the Wait

Why would have to wake up early to beat the crowds? They don't open until 8:00. I don't get it??

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Royale with Cheese

The Food Lab: Bringing Home General Tso's Chicken

I ordered General Tso's for the first time about a month ago. I never got it before becaise I'm always splitting with people that don't like spicy (Chinese food always seems to be portioned for four people). It had no heat at all and wasn't all that tasty. I look forward to giving this a try.

Cornmeal Issue Part 2: Less smoke & folded pie

OK. Put a good bit of flour in a 9"cake pan. Flatten out the ball in the flour, flipping once or twice in the flour. Stretch the dough over your peel. The flour that falls off the dough, plus another good pinch will be plenty on the peel. Distribute the flour on the peel with a flat hand. Top the pie. Before putting it in the oven, give a couple of shakes to make sure the pie will release. Secure any toppings that are falling off. You're probably better off using too much flour until you get the hang of it and then cut back when you gain skill and confidence.

Weekend Baking Project: Rhubarb Pie

Be-Bop-A-Re-Bop

Sam Sifton Dishes on Pizza

Those Roberta's pies look like perfection - and I've seen more than my share of pizza porn.

How do you like your hummus?

Oh well. I like roasted red pepper hummus.

Lamb Burger recipe conversion

I forgot to say I would simmer the marinade to infuse the oil.

Lamb Burger recipe conversion

I would marinate lamb shoulder in the vegetable mixture for an hour before grinding and then baste the burgers with the marinade on the grill.

Taste Test: The Best Frozen Veggie Burgers

When I don't want to make patties, I marinate portobellos in olive oil, Worcestetshire and A1. I grill them with cheddar and bacon.

Culinary land mines

Most of those that hate cilantro say it tastes like soap. I agree. I LOVE cilantro. It's my favorite herb.

Any other cilantro lovers think it tastes like soap?

Cornmeal on stone burning

Sorry, I've never had a pie stick to the stone. It sounds like your dough is to wet. Do you have trouble getting it to slide off the peel?

Cornmeal on stone burning

The only time pizza will stick is when there's a tear in the dough and the sauce leaks onto the stone. Cornmeal isn't gonna help that.

Culinary land mines

I don't like more than a hint of Old Bay in a crabcake. That's all I can think of.

Cornmeal on stone burning

I don't understand why you would put cornmeal on the stone.

Dinner Tonight?

Fried chicken, sweet potato buttermilk biscuits and collards.

Did you Plan how your kitchen is organized, or did it evolve?.

@Teachertalk: You sound like my wife! It's not done yet.

Did you Plan how your kitchen is organized, or did it evolve?.

Did you Plan how your kitchen is organized, or did it evolve?.

Whenever I organize my kitchen, it quickly evolves into disorganization.

What's for breakfast these days?

@lemonfair: Tuna sandwich and chocolate milk are one of my all-time favorite combinations.

What's for breakfast these days?

Lately it's been avocado on whole grain toast with grape tomatoes and a sprinkle of Maldon sea salt. I've been sugaring, so it's been banana and strawberry buttermilk pancakes with eggs and sausage on the weekends.

Grating and freezing cheese is a great idea!

I have no need to freeze grating cheese. It doesn't last that long.

Poll: Are You a Blotter?

I'll blot if the slice is going to drip more than a few drops of oil.

Manner Matters: Crack Open That Bottle

@mnrobb: The minimum serving size for wine at a party is 4 glasses.

If the dinner/party is bring hosted by a wine person, I'll offer to bring Champagne to go with the appetizers. I know that they have carefully made their cellar selections tasted and and tasted and decanted as necessary. It would be wrong to mess with their plan. My friends and family who are casual wine drinkers pretty much expect me to bring wine.

I Have a Loaf of Grande Coming

Sorry, I couldn't contain myself.

Quan.SKU:Description:Price:
_________________________________________
2 5 lb All Trumps: UNBLEACHED 5 lb   $7.90
2 5 lb  Caputo: Pizza Flour - 5 lb   $9.90
1 #10 Saporito Pizza Sauce with Basil   $5.79
1  Ezzo Pepperoni Stick   $7.99
1 #10 Full Red: Pizza Sauce & Basil   $4.99
1 7 lb Grande: Whole Milk Mozzarella   $28.95

Breakfast in NJ

I'll be heading down to Cape May in a couple of weeks. Anybody have recommendations for breakfast off the Garden State Parkway?

Peter Luger Steak Giveaway

It says "To win, just answer this in the comments below: What's your favorite cut of steak?"

So far, there's close to 1000 winners. And I'm one of them!


mmmm... steak.

National Lasagna Day

Thursday 7/29 is National Lasagna Day. Who's cooking?

I'm planning a Lasagne di Carnevale. Since it's a weeknight, I'm going to start prepping early. I'm making the sauce, mozzarella, and ricotta tonight. Tomorrow, I'll make the pasta, meatballs, and sausage and assemble it. On Thursday, all I'll have to do is pop it in the oven after work.

Morels!

We had a pretty good flush of morels at my house this past weekend. I usually like to have them in an omelet, but I found them after breakfast. I sauteed the first batch in butter with a little s&p. I did another with shallots and a veloute and finished it with some chopped parsley and a drizzle of cream (the really thick stuff at the top of a fresh bottle).

Anybody have some good wild mushroom recipes?

Cook the Book: Nancy Silverton's Pizza Dough 

The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven). More