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Bake the Book: Jeni's Splendid Ice Cream Desserts

Giveaway: Win a Pair of California Wine Country Prints

Gnarly head for the zin

Super Bowl Party Giveaway: Pat LaFrieda Sliders

I'm planning to watch the seahawks lose. It'll be awesome

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Woke up at 4a to start the process

I need a restaurant in La Jolla, outside San Diego

Nine-ten is my suggestion

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

ribeye medium rare

Seriously Delicious Holiday Giveaway: Cacao Drinking Chocolate Basket

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Seriously Delicious Holiday Giveaway: The Baking Steel

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

ribeye medium rare

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

West Coast Events for the Holiday Season

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

Maple + whiskey

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Cook the Book: Roy Choi's 'L.A. Son'

homemade gnocchi

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Ribeye medium rare

Cook the Book: Andy Ricker's 'Pok Pok'

Goetta: The Cincinnati German-American Breakfast Staple

True I've never had it. It's more of a dig on Cincinnati, a place I have been several times.

Goetta: The Cincinnati German-American Breakfast Staple

This food reminds me why Cincinnati is always referred to as Cincinnasty

Cook the Book: 'Ottolenghi'

Kimchi stuffed cucumbers

Win Pop Chart Lab's Huge 'The Magnificent Multitude of Beer' Print

Alesmith. Their Speedway Stout is delicious.

Cook the Book: 'Everyday Thai Cooking'

Pit Barrel Cooker

Anyone ever tried out this pit barrel cooker? I'm almost curious enough to buy it, but Im wondering if any of the community has experimented with it?

If not, maybe it'd be a good thing for the folks at SEHQ to test for us (ahem, Kenji.)

Baked beans

Ive found a couple recipes on the site for baked beans, but I am wondering if anyone out there has a favorite recipe?

(i mean making baked beans starting with the dried beans; not just opening a few cans and adding stuff to them)


So I noticed at whole foods they were selling the turkey giblets. I was naturally very excited since digging into the cavity and seeing what I can find is one of the best parts of cooking the turkey. So being able to buy them separate was awesome (and only $1.89/lb!).

So now I just need some ideas of what I can do with 2.5 lbs of livers, hearts, etc. Something besides gravy, please. Any ideas?

Tart vs pie

I'm interested in using a savory tart recipe I came across on this site recently. Specifically, the gluten free tomato tart. If I dont have a tart pan, can I use a glass pie dish? If so, what adjustments do I need to make? Thanks!

Pig Snouts

I saw one recipe from Chichi for a stew with pig snouts and legumes, but I was wondering if anyone out in the community had a different recipe for pig snouts. Thanks!

Quail Recipes

I got a few quails the other day, and now, never having actually eaten one, and wondering how to best prepare them. I tend toward mexican and asian foods primarily, and I don't own a grill. Any advice would be appreciated!

Uses for Filipino longanisa

I'm wondering what I can do with some recently-purchased Filipino longanisa. Fried rice is obvious, but does anyone else out there have a more interesting use for the stuff? Thanks!

Yuba Recipes

I got pack of yuba (dried tofu skins) and I need a recipe for them. They're the full sheet kind, not the rolled up sticks. Anyone have any experience with these or know some good recipes? Thanks!

Ume Plum Vinegar

I saw this bottle of ume plum vinegar on the cheap at the grocery store, so I picked some up on a whim. Anyone have some recipe ideas and/or uses for it?

Hoja Santa

I'm contiuously coming across recipes calling for hoja Santa (a Mexican herb). Does anyone have a good substitute or even better, know a place to get some? I'd be willing to to give a dried variety a try, but penzeya nor amazon haw any. Suggestions?

Flowerpot Smoker

I'm inspired by Alton Brown's flowerpot smoker. It looks like a fun project, plus an ingenious way to save a few hundred bucks (For reference, see

Does anyone have experience building one or using one? Any comments on the sourcing of the components or effectiveness of the homemade smoker itself? Thanks!

Silky Chicken

There's a special on silky chicken this week in my town ($3.99/lb). I've never had it, and I'm trying to decide if I want to buy it. Anyone have experience with it? What's it taste like, any special preparation/use for it, and is it discernibly different from other fryer chickens that cost $1/lb?

Khao Tom mud

I had an awesome little snack on my last visit to the Asian market, khao Tom mud (basically, sticky rice and a banana steamed inside a banana leaf). I'd like to recreate these at home. A google search yields recipes that are vary dramatically from one another. So I'm asking anyone here for a tried and true recipe. Thanks!

Ahhh! So much leftover ham!

So I'm living with a vegetarian, and yesterday I cooked a half ham. So naturally, have about 6 lbs leftover. What can I possibly do with all this ham? (note: I have celiac so don't suggest "make a sandwich.")

Cow Lips

I saw some cow lips at my local mexican market and I'm intrigued. Anyone have any insight on cooking them?

Absinthe ideas

I just got a bottle of Absinthe, and after preparing the traditional way, I'm now looking for some mixing ideas. Flavors/liquors that go with it? Recipes? Thanks!

Antelope ribs! Help!

I bought some antelope spare ribs yesterday (4.99/lb - a steal) but I've no experience with them and google is useless. Help me please, SE'ers.

Ideas for silken tofu

I love tofu, but I almost always cook it. My understanding is that silken tofu is usually eaten raw. What are some ideas/recipes for silken tofu?


I got a couple quinces yesterday and I'm looking for some fresh ideas on how to use them. Something other than make jam. Anyone got an awesome quince recipe?


Hey all! I was thinking about cooking some birria this weekend, and so I began to hunt a recipe. I then realized that googling recipes is a real crapshoot as far as getting a good one goes. So rather than waste time doing that, I pose this challenge to you all, dedicated SE'ers. Give me your best birria recipe! (please)


Hey all. I'm looking for a good menudo recipe. ChiChi had posted the Rick Bayless' recipe (always the best source for mexican), but the recipe is incomplete on the site (computer glitch?) -- its missing step 3. So does anyone else have a good one?

Thai sticky rice

I bougth some sticky/sweet thai rice last weekend with the intention to make some of that delicious sticky rice this week. I've sinced found out that a rice cooker wont produce a very authentic dish. This is traditional, and according to a Laotian I work with, is absolutely necessary. Anyone out there have one of these contraptions and does it produce a remarkably different result? Worth my $15?

Beef Jerky sans dehydrator

I have a few questions about making beef jerky without a dehydrator. First, whats the best cut of meat to use? I've seen recipes with flank steak, bottom sirloin, rump roast and more. Also, whats a good temperature for my oven (and how long does it take)?

Thanks in advance!

Blue anchovies

I visited my asian market the other day and picked up a pound of these tiny blue anchovies. They're only about 1- 11/2" inches long and uncut (i.e., the whole fish is there). Anybody know how to cook these little guys?

Meet & Eat: Carl Warner, Food Photographer

Carl Warner has made a living out of playing with food—and a good one at that. Originally a successful still life photographer in the advertising game of the late 1990s, the past ten years have been spent developing a body of work unlike any other: making lush and realistic food landscapes out of everyday foods. More