A high school kid who enjoys cooking lunch for himself whenever possible.

  • Website
  • Location: Baltimore
  • Favorite foods: Noodles, bread, potatoes, soup, beef.
  • Last bite on earth: Hand-pulled udon.

Latest Comments

This Is the World's Easiest Biscuit Recipe


I wasn't sure if the first comment here was a joke or not. "Can I turn 2-ingredient biscuits into 20 ingredient biscuits?"

Food-Styling 101: Pro-Tips to Step Up Your Game

My favorite is the honey dipper in a puddle of honey on the cutting board.

This Is the World's Easiest Biscuit Recipe

Looks great Kenji, but I'm a vegan and allergic to gluten. What substitutions should I make? Only two of the ingredients would have to be changed, so I think this is a good recipe for GF/vegan conversion.

Also, my husband doesn't like biscuits, so I may change the recipe up a bit. If you have any suggestions, you'd be my hero Kenji!

The Right Way to Toast a Bagel


Goldberg's Kosher Bagels in Timonium

Philly Cheesesteak, Meet Dumpling: Introducing the Cheesesteak Pierogi

For some of us it's cheap beer or no beer. I'll take cheap beer over no beer any day of the week! I do enjoy Yuengling Black and Tan over their lager, though.

Ideas in Food vs. The Turkey Club Sandwich


I'm not talking about "the earliest known recipe for a club sandwich". I'm talking about what we as a society accept as a club sandwich. Feel free to reread my previous comment as many times as you like; it doesn't matter to me.

Ideas in Food vs. The Turkey Club Sandwich

"Some people think the turkey club sandwich is special because it has three slices of toasted white bread...In our minds the two things define the turkey club are the turkey and the mayonnaise."

That's like saying, "Some people think that squares are special rectangles because all four sides are equal in length, but in our minds the thing that defines a square is its four sides." - It's just wrong.

The Snowball: A Baltimore Summer Classic

Didn't know it was just a Baltimore thing. I gotta give a shout out to the Snoball Stand in Woodstock, MD, though.

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

Aluminum would be a much better choice for a heat diffuser as it has far higher thermal conductivity than cast iron or the steels.

Giveaway: Win a Super-Fast Thermapen Thermometer

boneless skinless chicken breast- too easy to overcook

Taste Test: The Best Caesar Salad Dressings

The new taste test format is unfortunate. It's not like I only read taste tests to inform me about what to buy. They used to be genuinely enjoyable to read - not so any more.

How do you like your hummus?

Barely mashed chickpeas with tons of garlic. I love the snappy texture of whole garbanzos.

Varieties of Pasta

Oh, I didn't realize that there was such a thing as a Pasta tree. Silly me, I was under the impression that people actually had to make pasta.

This looks to be a rather comprehensive recipe:

and this guide might help you with different shapes:

Can I save this dough?

Also, while I am stretching this thread a bit, these two links provide some interesting insight as to the effect of oil on dough in terms handling characteristics. One is written by Peter (Pete-zza) and the other by Tom Lehmann of the American Institute of Baking.,3940.msg172230/topicseen.html#msg172230

Can I save this dough?


I agree that high hydration dough can produce different (and sometimes superior) results, but it might not be the place for a self-proclaimed novice to start.