Commenter

jedd63

Latest Comments

Traditional or Not, There's Technique at the Heart of Teriyaki Burgers

You went through a lot of work to tell us that you like to yodel naked while sitting in a bathtub full of mayonnaise. You should have just come out and said it.

The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird

Although it's not really grilled, I have a hard time bringing myself to make anything besides Cornell chicken.

The Good Bagel Manifesto

@Kenji: You were so close to 100%! The best bagel is a still-warm-from-the-oven plain bagel with butter, but the butter should not be completely melted. You need the mouthfeel of your teeth biting through the butter and the contrast the distinct sweet solid butter offers (same goes for pancakes). As for flavors, my my mood dictates what I prefer. You're free to pick favorites if you wish.

The Food Lab's Definitive Guide to Grilled Steak

I don't understand why people pay crazy restaurant prices for a steak. It's so easy to make, a monkey could do it. I'd rather pay for something that can't practically be done at home - things that require a lot of prep staff.

Ed Levine on Josh Ozersky: A Well-Fed Life Cut Too Short

Well that sucks. I always enjoyed what he had to say and how he said it.

The Best Way to Store Fresh Herbs

My first thought was that the one's on the left looked pretty sad. Not bad for 51 days, though.

This Week at Serious Eats World Headquarters

Don't care for the new logo. I don't do facebook or underarm or that other thing (don't remember what it was). Will the logo change on this site? I like the chicken.

Equipment: Why it's Worth Buying an Olive Oil Pourer

I keep three or four condiment grade oils on the counter in their original bottles. I keep my utility oil (Greek kalamata extra virgin from a 3L can) in a clear 300mL bottle with a a stopperless spout. I don't worry about it because it doesn't last a week without having to be refilled.

The Food Lab's Definitive Guide to Buying and Cooking Hams

I hate it when relatives serve ham at the holidays. I want to break out some good wine and it just doesn't work with a cured, salty ham. Fresh ham on the grill works, but they never do that.

The Best Cheesesteaks in Philadelphia

My experience is pretty much limited to homemade, but I don't get this talk about cheesesteaks not being great sandwiches. I had a couple of ribs leftover from a 60 dry aged roast last Christmas. I shaved it frozen and chopped it in a skillet with onions and provolone and had them on both Amoroso and homemade rolls. They certainly held their own with most of the sandwiches I've ever had.

In Praise of a Turkey-Free Thanksgiving

Turkey is wonderful. Who are these freakin' morons who can't roast a decent turkey? I certainly wouldn't want to let them loose on a rib roast!

Win a Copy of 'Prune'

I agree with Coogles. Another big step toward killing any sense of community on this site.

Stocking Your Pantry for Thanksgiving? Our Simple Printable Checklist of Essentials Is Here to Help!

Why wait for Thanksgiving? With the exception of fresh cranberries and the "cheat" items, that's stuff you should have on hand year round.

Win a Copy of 'Heritage'

Fried chicken with all the sides.

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.

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.

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.