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jedd63

Manner Matters: How to Deal With Lateness

Here's what you do:

Let's say they're typically 15 minutes late. Make a reservation for 7:30 and tell them it's for 7:00.

How to Make The Best Chicken Stock

"Given the issue of quality vs. cost, I'd lean towards wings as the single best option for providing a good balance between rich texture, decent chicken-y flavor, and relatively low cost"

I can usually get whole chickens, half chickens, quarters, thighs or legs for $1.39/lb or less. Wings are generally $2.69/lb or more.

I always make stock when I have a roasted carcass. For clear broth, I boil a whole chicken until cooked through, pick the meat, and simmer the bones and aromatics for 3 hours.


re.

The Friday Night Meatball Recipe That Changed My Life

"After making a few small tweaks for foolproofing and streamlining, we're proud to present it here."

Why? Do you think we're idiots? What were the tweaks. If you're proud of your recipe, don't give me a substitute.

Win a Copy of 'Fried & True'

My mother would fry it in a cast iron skillet and pack it in a cooler to be eaten cold at the beach.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Buttered toast.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Buttered toast.

Enter to Win a Ham Independence Day Package From La Quercia

We're jamon, we're jamon, we're jamon, we're jamon. I hope you like jamon too.

Enter to Win a Ham Independence Day Package From La Quercia

We're jamon, we're jamon, we're jamon, we're jamon. I hope you like jamon too.

How to Make the Quickest Biscuit-Egg Breakfast Sandwiches Imaginable

It seems a bit of a stretch calling that a sandwich.

How to Make the Quickest Biscuit-Egg Breakfast Sandwiches Imaginable

It seems a bit of a stretch calling that a sandwich.

What It's Like to Work at a Hot Dog Cart

@efa108: I've worked in Corporate America making six figure a couple of times over. It sucked. A hot dog cart sounds like my dream job.

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

I have no idea. My father died when I was 8. I can't even remember ever eating pizza with him.

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

...and SE continues it's slide into the abyss.

How to Pack For the Most Delicious Camping Trip Ever

I tend to go overboard. I bring an MSR Whisperlite and Alpine cookset and a 9" aluminum non-stick skillet. I've made Frangelico and Gran Marnier cream filled brioche French toast on a weekend winter backcountry trip with overnight lows of -25F and daytime highs of 5F. I remember hoisting my bear bag up on a two night trip and thinking "holy shit! This thing weighs 40 lbs!".

The good old days. My hips are paying for my 90 lb packs these days.

Italian Sausage, Garlic, and Red Pepper Stromboli

Oh, wait. What are we talking about?

Italian Sausage, Garlic, and Red Pepper Stromboli

Almond Joy has nuts. Mounds don't.

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

Grilled portobello burger with bacon and American.

8 Great Hot Dog Topping Ideas

Oops. I should have read it first. The bun doesn't look French-toasted in the picture.

8 Great Hot Dog Topping Ideas

Frito Pie and Monte Cristo, please. I think I would give the bun the French toast treatment for the Monte.

Cook the Book: 'The New Southern Table' by Brys Stephens

Biscuits and gravy

The Food Lab: The Hard Truth About Boiled Eggs

"Well "secret" might be a bit of an exaggeration"

Thank you for not saying "eggsaggeration".


" But of course, there's still a lot of eggsplaining to do."

Shit, nevermind.


An Open Letter to Serious Eaters

@Dandbuilder: I'm fairly certain the SE crew did their research and their determination that the small number of Talk fans aren't worth the overhead is valid. I doubt they've made a bad business decision.

An Open Letter to Serious Eaters

What's for Dinner?

I have duck breast, ramps and sweet potato wedges on the grill.

An Open Letter to Serious Eaters

@Ocean: We had a way to use the site that made us happy. It was called "Talk". If it wasn't what it could have been, improve it. Abandoning it is just lazy. As it was, it was far better than Facebook. Facebook is a butt-ugly website. I come to SE because it is an attractive website.

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