Profile

jkdrummer

A Upstate NYer trapped in Seattle!

  • Website
  • Location: Seattle WA
  • Favorite foods: Burgers of course!
  • Last bite on earth: NY pizza, Anchor Bar Wings washed down with a glass of red label Chimay.

The Food Lab: Bringing Home General Tso's Chicken

Nice! Can one do the deep frying in a cup of oil in a skillet? Fry one side, flip and finish the other side kinda method.

Taste Test: Is Better Vanilla Extract Worth the Price?

Same results as America's Test Kitchen, I laugh at the real stuff now - I only use it in things custardy.

Slow Cooker Pho With Eye of Round

What's the braising time and temp for those without the slo-cookers?

Where's the Basmati?

Thanks. How old is that article?

Chain Reaction: Gordon Biersch

That is screaming -- PRECOOKED!!

Let's Get Drunk Watching: The Taste

Tony has officially jumped the shark.

We Try The Triple Double Oreo

I live on the West Coast and miss Hydrox!!

Center of pizza is soft and mushy

Center of pizza is soft and mushy

Doh! Thanks for the link, it lead me to more links and this has been investigated thoroughly here. I think my problem is moving the stone way to high (screw ATK's tips) and then only preheating for around 30 mins. I'll try lowering the stone and preheating for one hour. Thanks Adam.

Do You Compost Your Food Scraps?

Foolproof Pan Pizza

As many have already said, putting a cold iron skillet into a 500F oven for 12-15 min produced a disappointing mushy-mess of a pizza. In order to make this a winner, having a hot hot hot oven is a must. Others have finished the pizza on the stove-top. That might be a plan. Kenji, it'd be nice if you re-did this recipe formula using pie pans instead too. Your Sicilian recipe is much much better than this mess.

Video: First Talking Computer Pizza Order

$6 for a large pizza with four toppings!

Mallomar Pie

Crust could either use more butter or be pre-baked. My crust was dust w/ this recipe.

Mallomar Pie

You forgot to mention when to add the vanilla.

This Week at Serious Eats World Headquarters

Life is merrier with a Boston Terrier! Wise choice!

Holiday Giveaway: The Amazing Thermapen Thermometer

A smokin' turkey thigh (it was 165f).

Apple Cider Doughnut Cake

Ended up with over a cup of the apple/cider sauce, saved it and poured over the cake slices! The sugar topping was a lot, so sprinkled over the bundt mixture once in the pan - makes for a crunchy crust. Will probably add some diced apple to mix next time. Great recipe.

What's The Best Airplane Meal You've Ever Had?

Jet Airways business class. Best Indian food at 35,000 ft!

Video: Behind the Scenes at a McDonald's Burger Shoot

If photo-shopping a burger is false advertising, then what is it called when they photoshop a celeb's cleavage on the cover of Cosmo?

AHT Giveaway: Case of Pat LaFrieda Burgers

I'd throw a party and take many pics then eat them all up of course!

Competition-Style Barbecue Chicken Thighs

BTW, my total cooking time should be 1hr to 1.5 hrs.

Competition-Style Barbecue Chicken Thighs

Meh, silly extra steps SE -- Keep the skin on and coat the thighs w/ oil and dry rub. Use indirect heat method in a Weber Kettle with lump and a foil wrapped chunk of hickory for 45 mins turning once. Baste and turn thighs for the last 15-20 minutes of cooking. Done.

Staff Picks: What's Inside Our Fridges

Carey, you deserve better ;-)

How to Find the Best Food in a Foreign City, According to Anthony Bourdain

Easy No-Roll, No-Stretch Sicilian-Style Square Pizza at Home

Center of pizza is soft and mushy

I use an electric oven. 500F max is as far as it goes. I place the 1/2" thick round stone near the top of the oven, ala America's Test Kitchen recommendation. I let the stone heat up for 30-40 minutes. I use the SE NY Style pizza recipe. The crust turns out amazingly good. But the center of the pies are always soft and mushy. I suspect a stone that's not hot enough. Any ideas pizza makers?

SE pizza dough recipe issue w/ Q's

The edge crust turns out just fine but the center of the pizza(s) are soft -- cooked but not crisp. I use a 1/2" thick stone and preheat at 500F (as high as my oven goes) for about 1/2hr. Should I preheat the stone longer? Would using white corn meal help keep it crisper? Thanks.

Tony's 100th episode

Tony returned to Paris lat night. Good show for pure foodies. But for anyone outisde the food trends and all the associated foodie gibberish -- they probably would have been bored. Rich people eating richer food. If only I had the money for half the stuff Tony indulges in . . .

Family Foodie Vacation Ideas?

I don't like sleeping outside on the ground or Disney land type vacations -- but I do love food. I'm trying to talk the family into a vacation in Chicago all based around the great food there. Has anyone done this before? Tips and ideas appreciated. It's just me, my wife and two teens.

George Foreman grills: Serious Equipment?

I have a buddy who is crazy for his Foreman grill. He says I should buy one too. He likes it for the ease and quickness of grilling a t-bone. I have to laugh at him because there's so many ways to cook a t-bone and the Foreman grill would be dead last on my elitest-cooking-snobbery list. So the debate continues: Is the Foreman grill a serious kitchen tool?