Hot Dogs Here! My Day as a Ballpark Hot Dog Vendor

I've had jobs like this, and they do have a kind of magic to them. And yeah, I observed that the people who were rollin' in it were frequently the very worst tippers, probably because they've never had a job like that. Those who have, know how hard you're working.

The Best Fried Chicken on the Planet: An Opinionated World Tour

The Flying Chicken in Troy NY. Popeye's? Ew.

Grilled Flatbread With Olive Oil and Za'atar

I don't get it, why isn't there any za'atar in the recipe?

6 New Must-Try Summer Beers

Honestly, most of these sound really unappealing. Summer beers now are what "harvest" or "Oktoberfest" beers became a while back, overloaded with unnecessary adjuncts that are supposed to represent a characteristic flavor profile. Bleagh. My favorite this summer is Long Trail's Partly Cloudy, a Belgian style without a bunch of added crap.

No Tools? No Experience? No Problem. How I Hacked an Ace Barbecue Smoker

Wow. Some serious punchbowl-pissers in here. It was a nice thing to do and his dad was happy with the results. You don't want it for yourself, then don't do it. But please stop raining on the parade. It wasn't written as a Grand Ultimate Guide to Barbecue as sanctioned by the KCBBS, for God's sake, lighten up people.

The Subtle Secrets to Making the Best Ice Cream Mix-Ins

So, with the swirl do you serve it? Do you just scoop it up out of the loaf pan?

The Tea Lover's Way to Make the Best Cold Brew Iced Tea

I just started cold brewing and could not be happier. Hoi polloi, I drink decaf black ;-)

A New Summer Favorite: Grilled Chicken with Za'atar

Thanks for this, I decided to add za'atar to my herb garden this year and have been looking for recipes.

The Best Leftovers: Cornbread-Coated Pulled Pork Mac and Cheese Wedges

The Darkest Dark Chocolate Ice Cream

Now I'm curious. Why no cream?

For the Deepest, Darkest Chocolate Ice Cream, Add Cocoa Nibs

Strain them out? Strain them OUT??? Whyyyy would I strain the nibs OUT?

(the more nibs, the better, I say)

24 Quick Chicken Dinners

Now I really want a pressure cooker.

In Defense of Bluefish

Bluefish is fabulous if you can get it nice and fresh. It's one of my favorite fishes to put in the smoker.

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

My favorite dim sum too!!!!

Or, next to favorite. Favorite of the dim sum that I can normally get I think my all-time favorite dim sum -- and I've only seen it once -- was a duck foot wrapped around a ball of sticky rice filled with goodies. Remark from a dim sum companion: "It looks like the duck is clutching its last meal." Yes, yes it does, and yes it's delicious.

Oatmeal and Brown Butter Pancakes

These sound so good it ain't even funny.

Kenji, enlighten me: a friend who used to sling da breakfast hash for a living once told me that making the batter the night before and letting it rest is The Trick to getting the perfect pancake. Was he right or just lazy? Or some combination thereof?

Quick and Easy Homemade Ricotta Gnocchi

@Kenji: read the post, watched the video. Don't know about the brand of paper towels, I don't pay attention to these things. The ricotta just kind of melded with the paper towels, exactly as I expected would happen (wet thing, paper's what they're designed to do). I added extra flour because the result that I could scrape off the paper towels was still pretty wet. If I try this again, I'll just use cheesecloth and let it drip for a bit. Not a fifteen minute recipe, but I'll take "works" over "quick".

Quick and Easy Homemade Ricotta Gnocchi

Hi Kenji! I used Polly-O whole milk ricotta, which seemed like the best available in the case. Unfortunately with any of these major brands, there just isn't much information about the ricotta. I think it was 100% whole milk as opposed to a "made with whole milk" brand?

(as it happens, I muddled through, but I ended up only being able to save about 6 ounces of ricotta, and I had to add more flour, so I'm not sure they were even close to your results)

Quick and Easy Homemade Ricotta Gnocchi

Wow, so that was a waste of three bucks. Did exactly as the recipe states and ended up with ricotta glued to paper towels, just as any sane person would expect. "Peel off upper paper towels", what a laugh.

Taste Test: The Best Frozen Pork Dumplings

Concur on Way Fong. That's my standard brand, in all flavors.

Arroz Caldo (Filipino Chicken and Rice Soup)

There's a category of food that we cold-climate people understand well, called "bowl food". When the snow flies and the wind howls, you need food that you can serve in a bowl. Using a knife and fork is an exothermic process -- you need something you can eat with a spoon, exposing no body parts unnecessarily, huddled over your food like a hypothermic miser. It beats me how a warm place like the Philippines could come up with such a fine example of bowl food, but there you have it.

I made this pretty much as written, using homemade bone broth. I reused the garlic oil because, um, too garlicky? What's that? I boosted the fish sauce a bit because my broth didn't have much salt in it. I also took the recommendation to use part short grain rice (arborio). The result, after 20 minutes, is a nice creamy soup that still has distinct rice bits in it. Next time I think I might cut down on the ginger a bit, but not sure, I haven't done more than taste it (no lime yet).

How to Make Arroz Caldo: Filipino Chicken Soup for the Soul

For the short-grained fans, what kinda short-grained?

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

Both sides grilled is the secret, all right, but I hadn't heard about salting the pan -- I'll have to try that. There are many breads that make excellent grilled cheese, but I've survived this horrible New England winter with homemade shokupan, which is as good as it gets IMO. Also easy to make.

How to Make Dulce de Leche From a Can of Sweetened Condensed Milk

I just dump it into a double boiler and do it that way. No sploding can danger that way, and like simon says (I see what you did there), I can stop cooking when it gets to where I want it.

Ragú Napoletano (Neapolitan-Style Italian Meat Sauce with Pork, Beef, and Sausage)

Ribs cut into three chunks means what? Sliced longways between the ribs? Or do I gotta get out the cleaver and start swinging?

How to Make Brown Butter Cake With a Nutty, Toasty Brown Butter Frosting

I learned to brown butter for the purpose of making the browned butter chocolate chip cookies from this site...and yes, they are the best ever, and yes, the browned butter makes all the diff. Looking forward to this recipe.

Sangria recipe?

I had Sangria the other night, for the first time in a long time. I'd forgotten how much fun it can be. I'm looking for a red sangria recipe that's light-bodied and somewhat silly, if you get my meaning. Any favorites?

Make your own smoothie mix?

Has anyone experimented with making your own smoothie mix or concentrate, for the sake of convenience? My idea is, you do all the measuring/chopping/peeling/whatever at once, blend it up, portion and freeze it, and then it's ready to use in a more convenient fashion. Thoughts on this?

Cake house?

I've never made a gingerbread house because, from what I understand, in order to get structural integrity, the "gingerbread" basically has to be like spiced drywall. It's kind of like those awful weaponized decorated cookies that corporate clients send in "thank-you" baskets, and that poison half the support staff (the only ones silly enough to try and eat them).

But I digress. Wanting to make something festive and yet edible, I thought: why not make a house out of cake? Just make some rectangular layers, cut 'em, stack 'em, make a roof, cover with icing and festoon with candies. Woohoo! That would work, right? Has anybody actually done it? Any tips, gotchas, etc.?


Unexpectedly Large Turkey

My insane co-Thanksgivingers had requested a 20 pound turkey. I succeeded in talking them down to 16 pounds (still way too large, but you choose your battles), and that is what I ordered, but you get what you get with these special-order fresh local all-volunteer turkeys. Now I've got this 22 pound ornithopter masquerading as a turkey sitting in my refrigerator. Do I a)go with my original plan (stuff it and roast it, however long it takes), b)do something insane like attempt to spatchcock it (with no prior experience and no poultry shears and a strong doubt that I'll have a pan big enough to go under it), or c)something altogether different? Debate. Discuss.

Pomegranate arils in dark chocolate - how to?

Being a fan of both pomegranate and dark chocolate, I tried combining them, with pretty good results. I extracted the apils and did the standard trick with the bowl of water to get rid of the pith, then drained them, then spread them out and air-dried them as best I could with a fan. Then I melted the chocolate (Callebaut 70% bittersweet) in a double boiler until almost melted, removed from heat and stirred smooth. Then I added the apils.

I was trying to avoid having the chocolate seize, and things looked pretty good for a bit, but then, ZAP! Seized chocolate. I returned the double boiler to the pan and very gently warmed it until things loosened up, then spread on parchment. Results were good*, but I'm wondering if I could have done anything else to avoid having the chocolate seize. Any ideas?

*By "good", I mean that it was a reasonably good execution, above and beyond the inherent awesomeness of pomegranate and dark chocolate.