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KevinGardo

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.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Peppers and mushrooms.

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.

Introducing the Serious Eats Magazine!

Another vote for a non-Apple version!

Bake the Book: Glazed, Filled, Sugared, & Dipped

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).

Cook the Book: 'Mastering the Art of Southern Cooking'

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.

Cook the Book: 'The Adobo Road Cookbook'

Filipino!
My mom's lumpia is loved by everyone and requested at every party she goes to. She's (thankfully) passed the recipe and technique down to me (hint: wrap them really tight like you would a cigar)

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

The Tony Maws' Craigie on Main burger. I would make a special trip to Boston just to taste it.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Drinking the Bottom Shelf: Cocktail Rx Holiday Shakers

"The results were mixed."

...I see what you did there.

Behind the Scenes at Aqua Vita Farms, Growing Aquaponic Fish and Produce in Sherrill, NY

Best of luck to these guys, I truly hope this takes off!

Holiday Giveaway: The Amazing Thermapen Thermometer

A saline solution in which an artificial artery was placed in order to test it's strength properties.

Seriously Delicious Holiday Giveaway: The Baking Steel

Artichokes and provolone cheese!

A Pizza My Mind: Does It Really Matter Who Makes Your Pizza?

Yes, it does. The person cooking your pie must have the passion for that particular type of pizza, and isn't just cooking for a paycheck. Only these types of people will watch the pies in the oven like a hawk and make the attempt to put out a perfectly cooked pie every single time, and not just aim for 'pretty good.' Even if they lack the experience, but have that passion, you can be assured they will be too embarrassed to plate an overcooked pie.

Sheet Pizza - Regional?

I grew up in Rochester, NY and whenever we'd order a pizza for a party, we'd order a large "sheet" pizza (about the size of a full-sized sheet pan). It's not a style of pizza, rather a size. After going to school in Pittsburgh for the last few years however, I realized there is a lack of said pizza size in any pizzeria around. After asking a diverse demographic of students from different states, I realized that this might be strictly a Western NY thing. A quick Google search seems to confirm this. So I ask of you: Does anyone else have sheet pizzas in their neck of the woods?