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KevinGardo

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How I Built a Barbecue Restaurant in Brooklyn: Stumbling Into the Beer Business

I think AndroidUser is correct in that the customers are getting the swag, not Tyson. Although saying "I don't get any goodies" makes this confusing. I believe Tyson's point is that tap takeovers generate a lot of free publicity and can help pack his restaurant on an otherwise slow night.

In Defense of St. Louis-Style Pizza

Hmm, sorry for the double posts. I got an error message when I tried posting the first one...

In Defense of St. Louis-Style Pizza

...Are you hinting at possibly the next Pizza Lab?? I've already decided that the answer is 'yes'.

You could even do one for vegan month, with a modification to your vegan cheese sauce, smoked mushrooms, and a vegan sausage that I know you will invent.

In Defense of St. Louis-Style Pizza

...Are you hinting at what the next Pizza Lab might be?? Please say yes.

The Best Cheesesteaks in Philadelphia

You mean to tell me that neither Pat's nor Geno's were among the best? What an outrage! A travesty! You've lost all your credibility as "serious" eaters!

...Seriously though, I will definitely have to check one of these places out when I visit Philly in a couple of weeks. Thanks for the timely review!

The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!)

Wow, I've always been under the impression that reheated lasagna was better than when first out of the oven. The texture seems to improve and the flavors meld. I could has always just been having poorly cooked lasagna to begin with though.

And out of all the things I thought could be waffled in the world, a leftover slab of lasagna was not one of them. But I commend you for it.

The Food Lab: How to Make Pull-Apart Stuffing-Flavored Rolls

Out of curiosity, why did you not bake this in a cast iron skillet?

Zucchini "Baba Ghanoush" From 'Plenty More'

Guys, you're definitely not posting the "Win the Book" comments in the right place. The link is below the "Suggested Tweaks" section.

Anyways, what type of yogurt would be an acceptable substitute for the goat's milk yogurt? Is it runny like kefir, thin like normal yogurt, or thick like Greek yogurt?

The Science of Baking Bread (And How to Do it Right)

What are your thoughts on using a thermometer to test for doneness?

The Serious Eats Guide to Italian American Recipes

I'd like to see you try your hand at Chicken French, but I fear it's too regionalized to consider.

Meet the Chinese Food Issue of the Serious Eats Magazine!

I'd like an Android version as well. *Sigh* I know it's beating a dead horse but the more voices heard, the better.

Vegan: Crispy Smoked Mushroom "Bacon"

Do you think liquid smoke would be a viable quick & easy alternative? Even if it's only ~80% as good as actually smoking it?

Steakcraft: The Makings of Circo's Super-Premium Ribeye

Wow that looks incredible. Out of curiosity, why does he pour the Chianti reduction all over it if he "is so enamored with the beef's pure flavor." I personally don't dip high quality steak in anything if it's as spectacular as advertised. What was your opinion on it?

Cereal Eats: The Raisin Bran Family Tree

I remember loving Raisin Nut Bran as a little kid, but I tried it again as an adult and couldn't finish the box. The coating on the raisins is nauseatingly sweet.

Cook the Book: 'Maximum Flavor'

I think cold smoking would be practical.

The Food Lab: How to Make Parisian Gnocchi

Would kitchen shears work easier (or faster) than a knife?

Meet Vendy Awards Rookie Finalist Neapolitan Express

That poor pizza is undercooked. I hope that was just an anomaly.

Taste Test: The Best Bottled Barbecue Sauce

I tried Stubb's on a reccomendation this site had a couple years ago and loved it. My go-to is Dinosaur. It's most likely available only in the northeast though (Wegman's).

Open Thread: What Oreo Flavor Do You Wish Existed?

Durian - complete with the smell. I think that would go over well with most Americans.

Father's Day Giveaway: Win a Baking Steel!

A standard mom & pop style with lots of veggies on it.