Profile

jzoccoli

  • Location: Dallas
  • Favorite foods: italian, bbq, mexican, tex mex, pho, sushi, etc etc etc
  • Last bite on earth: carnitas taco with all the good shit

SXSW Guide: Where to Eat in Austin

torchy's is alright but papalote is a similar concept with a more authentic slant and likely won't be as crowded. Also Elizabeth st cafe is dope for modern vietnamese, and I second barley swine wholeheartedly

Seriously Delicious Holiday Giveaway: Korin Knife

Wusthof classic ikon with the blackwood handle

Chorizo Stuffed Jalapeños

@flavorcountry we've got a lot of goats in texas, makes sense to me

Cook the Book: 'The Homesick Texan Cookbook'

As a Texan myself I love lisa's blog. I read paupered chef frequently and always trust a smitten kitchen recipe if it pops up on google

Labor Day Giveaway: Tenderloin Filets and Cedar Grilling Planks

Ribeyes, hot italian sausage from jimmy's in Dallas when I make it home, skirt steak, asparagus, almost anything really

Cook the Book: 'The Glorious Pasta of Italy'

My grandmother's pasta with clams and mussels, love that shit

Hard Taco Shells: Yea or Nay?

if you fry the shells yourself they can be pretty damn good. and if you make San Antonio style puffy tacos, everyone will agree they're the shit - all the puff keeps your fillings in

Cook the Book: 'The Butcher's Guide to Well-Raised Meat'

attention to the well-being of the animal being raised as well as the environmental impact of its raising. usually tastes pretty good as well

Cook the Book: 'Latin Grilling'

flank or skirt with chimichurri, on what is that shit not perfect?

Cook the Book: 'The Japanese Grill'

As much beef and pork as possible

Weirdest Sausage We've Ever Eaten: Rattlesnake and Rabbit at Wurst Tex in Austin

I really like the buckwurst sausage here (smoked venison and pork with cheddar I think), I guess it's probably the strangest combo I've had. I'll have to try this out

Father's Day Giveaway: Win a Two-Pound Cowboy Chop

Bone-in ribeye obviously

Father's Day Book Giveaway: 'Eat Like a Man: The Only Cookbook a Man Will Ever Need'

Ribeyes and baked potatoes, perfect every time

Cook the Book: 'Goat: Meat, Milk, Cheese'

I can't remember the exact name but it's an Ethiopian dish similar to yebeg wott but with goat. Immediately endearing to my Texan sensibilities

Barbeque places in Texas.

Being from Dallas I have to admit we really don't have BBQ on lock. I like Goode company and the swinging door but I'm not really fully knowledgeable of the Houston scene

Video: Wild Edibles

Cook the Book: 'The Southern Foodways Alliance Community Cookbook'

hush puppies, catfish, fried okra, chicken fried steak, fried pork chops, all delicious fried things

Recipes for April 20th

Hahaha nice. Where was this when I was in college

Subway Falafel

that banter was pretty annoying

How do you cook your pheasant?

i've done pheasant in phyllo with goat cheese, some herbs, and roasted red peppers and people were pretty into it. also have done it grilled and it was just as good

charcoal grill

extremely happy with my weber

What Makes Sushi Good

nothin wrong with the grill and a shiner...i'll leave that cocktail business up to you ;)

What Makes Sushi Good

texas is stepping its sushi game up! some pretty tight spots are popping up around dallas, anyway

Rice in Burritos: Yea or Nay?

i'm usually for it if i know the place does it well

Win Tickets to the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, Friday, May 6

Beef tongue braising question

Hey guys, I hope someone knowledgeable sees this tonight...I'm going to a dinner party tomorrow and am bringing braised beef tongue. I was going to be able to cook there but two burners on my friend's crappy stove are out and I will only have a free one for three hours. No oven space either. Is there any detrimental effect to an interrupted braise? Three hours at my place three hours at his? I will be needed to help with other things so i can't just do it all at home. Thanks!

acidic tomato sauce

i'm making a tomato sauce for dinner tonight, the butter and olive oil method with halved onions, some garlic, and basil. my girlfriend's tongue gets sensitive around acidic things, which this sauce definitely is. it might have been the crappy canned tomatoes i bought but shit, they we're on sale for a dollar a can. anyway, i was wondering if there was anything i could do to curb the acidity in my sauce. thanks y'all

chiltepin/chile pequin plant indoors

i know this isn't a gardening forum but someone's post on an indoor basil plant made me want to post this question. i live in texas and recently transplanted a chiltepin (or chile pequin depending on where you're from i guess) plant from my parents' yard into a pot to try growing indoors over the winter. the fiery little chiles are great for chorizo or tossing into whatever needs to be really spicy.

the chiles on the plant seem fine but basically all of the leaves have fallen off. i have it in a south-facing window and have only been watering it occasionally as they're used to arid climates. should i resign myself to a dead plant? if i cut it back and leave it in the pot, will it come back next year? does anyone have any idea what the hell i'm talking about?

fondant question

my gf tried making a fondant last night to mold into little ghost decorations for cupcakes. she's never made it before and wondered if the texture she got was correct. it's smooth and solid, but greasier than we were expecting and is too soft to hold its shape. we refrigerated overnight and it hardened somewhat (but is still the texture of an airhead candy thing), and is still greasy. could more powdered sugar help? the recipe called for 11 oz powdered sugar, 1/3 cup corn syrup, and 1/3 cup shortening plus vanilla and salt to make a pound of fondant.

thanks for your help

something to keep in my pepper mill

i was given a fairly small pepper mill. i already have one for my basic black pepper so i was hoping to fill this one with something different. i know in some food lab thing kenji mentioned having toasted sichuan peppercorns in one but i'm not sure i would use them enough to justify it. does anyone have any suggestions?

how can i stretch seven dove breasts to feed four people?

i don't know if anyone here has experience cooking dove but i have to assume/hope someone does. my friend gave me seven dove breasts and i'd like to make something for a group of four. i was hoping for something with a mexican slant, maybe tacos. if nothing else i'll just end up winging it but any suggestions would be greatly appreciated

smoking on a weber charcoal grill

i recently bought my first grill, it's a weber 22.5, it's perfect for my apt balcony. my girlfriend is really pushing me to try smoking a brisket in it, and i've been meaning to start trying to smoke in it anyway. doing research online i saw a lot of hacks for facilitating the smoking process but i've also seen a number of posts referencing the smokenator 1000, and of course the baskets weber sells. does anyone have experience smoking on a weber? do i need to invest in some equipment or is a hack good enough? thanks

The Food Lab: How to Make a Turkey Porchetta

Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself. More

Taste Test: Barbecue Sauce

Have you ever been full from barbecue sauce, not actual barbecue? Yeah, we hadn't either—until this tasting. It was a strange feeling, and not one we recommend, but necessary in order to find our favorite brand of barbecue sauce. We tried 16 nationally available brands, in search for one that had the right amount of tang, smokiness, and lingering heat, without being pancake syrup sweet. More

The Physiology of Foie: Why Foie Gras is Not Unethical

Video or photographic footage of one badly managed farm or even a thousand badly managed farms does not prove that the production of foie gras, as a practice, is necessarily harmful to the health or mental well-being of a duck. Foie gras production should be judged not by the worst farms, but by the best, because those are the ones that I'm going to choose to buy my foie from if at all. More

Basic Vinaigrette

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

Cook the Book: Pan Pizza

"Starting with the pre-ferment gives you a dough that's more resilient than most make-at-home pizza crusts." [Photograph: Caroline Russock] Homemade pizza is something that I try my hand at fairly frequently and although it's never bad, many times the dough... More