Recent Comments

From Serious Eats

How to Make Sriracha from Scratch

@PeteNJ There is no fish sauce in Sriracha. My guess would be it comes from their fermentation process or overall age of the sauce.

From Recipes

Sriracha Hot Wings

@CLcooks I actually didn't turn the wings through cooking. With a two-zone indirect fire with the grill covered, you get an even enough heat to cook the wings well without the need for shifting them around. There were a few the furthest away from the fire that were cooked, but not as crisp, so I quickly finished those over direct heat, but mainly they were fine just as they were.

On a gas grill, go for a temp around 375. You want the hot enough to be able to crisp the outsides, but not so hot that it'll dry out the wings over the period of time it takes for that to happen.

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Recent Posts

From Serious Eats

Sauced: Fresh Thai Sriracha

From Recipes

Fresh Thai Sriracha

From Serious Eats

Grilling: Sriracha Hot Wings

From Recipes

Sriracha Hot Wings

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Recent Favorites

From Recipes

Grilling: Zucchini with Parmesan and Garlic Chili Oil

From Recipes

Wing Week: Wings al Pastor

From Recipes

Habanero-Brined Roasted Turkey

From Slice

Snapshots from Sunday's Slice Meet-Up

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Recent Polls

From Slice

Joshua Bousel answered "Crisp and curl" to Should pepperoni crisp and curl or lie flat?

From Slice

Joshua Bousel answered "Once in a blue moon" to How often do you eat frozen pizza?

From Serious Eats

Joshua Bousel answered "Fresh Nutmeg " to What Kind of Nutmeg Do You Use?

From Serious Eats

Joshua Bousel answered "No" to Do you like oysters?

Recent Quizzes

From Serious Eats

Joshua Bousel got 50% correct on Quiz: How Much Do You Know About Cranberries?

From Serious Eats

Joshua Bousel got 37% correct on Quiz: How Much Do You Know About Soda?

From Serious Eats

Joshua Bousel got 100% correct on How Much Do You Know About Barbecue?

From Serious Eats

Joshua Bousel got 70% correct on Meat Quiz

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Recent Comments

From Serious Eats

How to Make Sriracha from Scratch

@PeteNJ There is no fish sauce in Sriracha. My guess would be it comes from their fermentation process or overall age of the sauce.

From Recipes

Sriracha Hot Wings

@CLcooks I actually didn't turn the wings through cooking. With a two-zone indirect fire with the grill covered, you get an even enough heat to cook the wings well without the need for shifting them around. There were a few the furthest away from the fire that were cooked, but not as crisp, so I quickly finished those over direct heat, but mainly they were fine just as they were.

On a gas grill, go for a temp around 375. You want the hot enough to be able to crisp the outsides, but not so hot that it'll dry out the wings over the period of time it takes for that to happen.

From Recipes

Homemade Sriracha

@GardenStater I think canning this should be no problem. There should be enough sugar and vinegar in it to make it shelf-stable if properly canned.

From Recipes

Homemade Sriracha

@bananhie I read that about the serranos. I'd guess that the Fresnos I tried were probably between the jalapenos and what a serrano would deliver on heat.

From Serious Eats

How to Make Sriracha from Scratch

@gatheringmoss Keeping it in a jar should help with that. One of my jars did get a just a tiny bit of fuzzy on the top (it was the one with the most air in it), but I scooped it that off and threw it out. None of the others developed mold at all at a week or longer.

From Recipes

Homemade Sriracha

@infernoooooo No, that's not required. While the jars I used had tight lids, they weren't sealed--I opened them throughout the fermentation process. I also saw recipes call for fermenting in a bowl covered with plastic wrap.

From Serious Eats

How to Make Sriracha from Scratch

@ChefMikeNYC I ended up finding them at Trade Fair on 30th Ave and 31st st in Astoria. I checked there at the beginning of my search since it's near my apartment, but they didn't have them then. So it's not a sure bet they're always in stock...I made have just gotten lucky.

@jkaww Ah, I didn't try Jackson Heights. I hit up a lot of Mexican groceries in other parts of Queens, Manhattan, and the Bronx and never found them. Thanks for letting me know!

From Recipes

Pig Candy

@e.a.miller Not entirely sure, my two batches were gone within an hour after being done. I'd imagine they'd keep well enough in the fridge for about a week...there's isn't too much to go bad with cured meat and sugar.

From Recipes

Pig Candy

@Adam Kuban Yes, the first batch I did was on the grill, the second batch was done in a 375 degree oven.

From Recipes

Hoisin Sauce

@Lorenzo The goal of this American-Chinese mini-series is not to reinvent the sauces, but demystify some things that many of us take for granted. I was the first to admit that I probably won't be making hoisin at home regularly, but learning what goes in it was a fun challenge, and I understand the sauce more now for doing it.

With creating a "standard" base recipe like this, it's also a good starting point to experiment with making your own versions of the sauce, which I haven't done yet, but will probably do down the road (I use hoisin in some of my grilling and barbecue, and creating new variations seems like a killer "secret" ingredient).

From Serious Eats

Sauced: Hoisin Sauce

@Elizabelle I second the Lee Kum Kee. I bought a few different ones to try before attempting this recipe, and Lee Kum Kee was the one I kept going back to as my best point for comparison.

From Recipes

Hoisin Sauce

@tayter I noticed many hoisins used salted chilies or fermented chilies, so needing such a small amount, I thought it easiest, and apt, to use Sriracha, which has the chilies already fermented for you.

From Recipes

Hoisin Sauce

@momonasu I used one that I bought at the Asian grocery, but any tahini should do...especially your own.

From Serious Eats

Sauced: Sweet and Sour Sauce

@lemonfair Yes, it's fried chicken. Unfortunately, I didn't write down the recipe for the batter as I made it, but I was about 1/2 cornstarch, 1/2 flour, with a little bit of baking soda (try 1/2 cup cornstarch, 1/2 cup flour, and 1/2 teaspoon baking soda). I then added enough cold water to give it a thick batter consistency. Cut up chicken breasts were then battered and fried, drained, and tossed in the sweet and sour sauce.

From Recipes

Planked Meatloaf

@alexcarlson It's herb stuffing mix, like this.

From Recipes

Tea Smoked Rotisserie Duck

If your gas grill has a rotisserie, start there. If not, grill this using indirect heat, leaving the burners on high on half the grill, off on the the other half, and place the duck on the cool side of the grill. Rotate the duck half way through to make sure it cooks evenly.

From Serious Eats

Sauced: Duck Sauce

@thesteveroller I'm not entirely sure of where "duck sauce" came from, but I ate it with some tea-smoked duck and it they were delicious together, but more on that on Friday ;)

From Serious Eats

Sauced: Applesauce

Whoops, my mistake. It's fixed. Thanks for pointing out.

From Recipes

Barbecue: Pastrami

@rakattack No, Tender Quick is not essential. You can use a mixture of Kosher salt and pink salt...try 1 tablespoon of pink salt with 3/4 cup of Kosher salt. Also, as others have pointed out, you should try steaming the pastrami after coming off the smoker. While the texture was great right out the smoker, once cooled, I think the steaming would have helped to make it more tender (I'm working on a Montreal Smoked Meat recipe now where I steam the brisket at the end).

From Recipes

Vodka Cream Sauce

@flamingo I think a fair amount of the flavor goes away. There's a hint that vodka was an ingredient, but it's not a dominante flavor--the tomatoes, cream, and red pepper flakes carry the sauce.

From Recipes

Vodka Cream Sauce

I would say 1lb if you want it really saucy, but I stretch it to 1 1/2lbs normally.

See more comments by Joshua Bousel »

Recent Posts

From Serious Eats

Sauced: Fresh Thai Sriracha

From Recipes

Fresh Thai Sriracha

From Serious Eats

Grilling: Sriracha Hot Wings

From Recipes

Sriracha Hot Wings

From Serious Eats

How to Make Sriracha from Scratch

From Recipes

Homemade Sriracha

From Serious Eats

Grilling: Barbecue Meatballs

From Recipes

Barbecue Meatballs

From Serious Eats

Sauced: Hot Mustard

From Recipes

Hot Mustard

From Serious Eats

Grilling: Pig Candy

From Recipes

Pig Candy

From Serious Eats

Sauced: Hoisin Sauce

From Recipes

Hoisin Sauce

From Serious Eats

Grilling: Planked Meatloaf

From Recipes

Planked Meatloaf

From Serious Eats

Sauced: Sweet and Sour Sauce

From Recipes

Sweet and Sour Sauce

From Serious Eats

Grilling: Tea Smoked Rotisserie Duck

From Recipes

Tea Smoked Rotisserie Duck

From Serious Eats

Sauced: Duck Sauce

From Recipes

Duck Sauce

From Serious Eats

Grilling: Planked Goat Cheese-Stuffed Peppadews

From Recipes

Planked Goat Cheese-Stuffed Peppadews

From Serious Eats

Sauced: Ancho-Orange Hot Fudge

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Recent Favorites

From Recipes

Grilling: Zucchini with Parmesan and Garlic Chili Oil

From Recipes

Wing Week: Wings al Pastor

From Recipes

Habanero-Brined Roasted Turkey

From Slice

Snapshots from Sunday's Slice Meet-Up

From Recipes

Grilling: Keftedes

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Big Apple Barbecue Block Party 2010 in Photos

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Guide to Grilling: Gauging the Heat

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Sunday Dinner: No-Holds-Barred Lasagna Bolognese

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Serious Heat: A Guide to Chile Substitutions

From Serious Eats: New York

The Great New York Fancy-Pants Fried Chicken Roundup

From Recipes

Dinner Tonight: Skillet Macaroni and Cheese

From Serious Eats

The Best in the West: Nugget Rib Cook-off in Sparks, Nevada

From Recipes

Dinner Tonight: Soy-Marinated Grilled Pork Tenderloin

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French in a Flash: French Onion Soup Dumplings

From Recipes

Eat for Eight Bucks: Gai Pad Krapow (Thai Basil Chicken)

From Recipes

Cook the Book: Sweet and Sour Vietnamese Wings

From Recipes

Saag Paneer

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Polls

From Slice

Joshua Bousel answered "Crisp and curl" to Should pepperoni crisp and curl or lie flat?

From Slice

Joshua Bousel answered "Once in a blue moon" to How often do you eat frozen pizza?

From Serious Eats

Joshua Bousel answered "Fresh Nutmeg " to What Kind of Nutmeg Do You Use?

From Serious Eats

Joshua Bousel answered "No" to Do you like oysters?

From Slice

Joshua Bousel answered "Pizza!" to Deep dish: "pizza" or "casserole"?

From Serious Eats

Joshua Bousel answered "Yea!" to Breakfast Cereal Marshmallows: Yea or Nay?

From A Hamburger Today

Joshua Bousel answered "No" to Do you like "fusion burgers"?

From Serious Eats: New York

Joshua Bousel answered "I'd scope the place out first to see if it seemed clean." to Would You Eat at a 'C' Restaurant?

From Serious Eats

Joshua Bousel answered "20-25 years old" to When Did You Learn to Cook?

From Serious Eats: New York

Joshua Bousel answered "Nothing—things can go wrong at restaurants." to How Would You Deal With Restaurant Error?

From A Hamburger Today

Joshua Bousel answered "Home ground, as much fat as possible" to What Lean-To-Fat Ratio Do You Prefer When Making Burgers?

From Serious Eats

Joshua Bousel answered "Crisp" to Do You Like Crisp or Chewy Bacon?

From Slice

Joshua Bousel answered "Some combination of the above. (Feel free to elaborate in the comments)" to How Do You Reheat Your Pizza?

From Slice

Joshua Bousel answered "I've grilled it and eaten it!" to What's your experience with grilled pizza?

From A Hamburger Today

Joshua Bousel answered "No preference" to Do You Grill Burgers with Lump Charcoal or Briquettes?

From Serious Eats

Joshua Bousel answered "American*" to What's Your Favorite Cheese on a Breakfast Sandwich?

From Serious Eats

Joshua Bousel answered "Sausage" to What's Your Favorite Meat on a Breakfast Sandwich?

From Serious Eats

Joshua Bousel answered "Fried Egg" to What's Your Favorite Egg Style on a Breakfast Sandwich?

From Serious Eats

Joshua Bousel answered "Biscuit" to What's Your Favorite Bread for a Breakfast Sandwich?

From Serious Eats

Joshua Bousel answered "Sure, sometimes" to Do You Eat Chicken for Breakfast?

From A Hamburger Today

Joshua Bousel answered "Yes, sometimes." to Do You Like Pickles On Your Burger?

From Serious Eats

Joshua Bousel answered "Hot" to Which Salsa Spicyness Level Do You Prefer?

From Serious Eats

Joshua Bousel answered "Yes" to Are You Joining a CSA This Year?

From Serious Eats

Joshua Bousel answered "Nope" to Would You Eat the KFC Double Down Sandwich?

From A Hamburger Today

Joshua Bousel answered "Five Guys" to Whataburger vs. Five Guys

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Quizzes

From Serious Eats

Joshua Bousel got 50% correct on Quiz: How Much Do You Know About Cranberries?

From Serious Eats

Joshua Bousel got 37% correct on Quiz: How Much Do You Know About Soda?

From Serious Eats

Joshua Bousel got 100% correct on How Much Do You Know About Barbecue?

From Serious Eats

Joshua Bousel got 70% correct on Meat Quiz

From Serious Eats

Joshua Bousel got 71% correct on How Much Do You Know About Indianapolis Food Culture?

From Serious Eats

Joshua Bousel got 75% correct on How Much Do You Know About Regional Sandwiches?

From Serious Eats

Joshua Bousel got 50% correct on How Much Do You Know About Beer?

From Serious Eats

Joshua Bousel got 70% correct on How Much Do You Know About Hot Dogs?

From Serious Eats

Joshua Bousel got 40% correct on How Much Do You Know About Food TV and Its Personalities?

From Serious Eats

Joshua Bousel got 62% correct on How Much Do You Know About Passover Foods?

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About Joshua Bousel

Website: http://www.meatwave.com

Location: Astoria, NY

About:

Favorite foods: BBQ, Fried Chicken, Hamburgers

Last bite on earth: Smoked sausage and brisket, with a side of fried chicken.