I'm an engineer who was raised by a Home Ec. teacher. Probably the only 5-year old in history who begged for a solar calculator and a waffle iron for their birthday (and received both).

  • Location: Minneapolis, MN
  • Favorite foods: Far, far too many to mention. Basically the only foods I don't like are acorn squash (bad experience in elementary school) and pineapple on pizza.
  • Last bite on earth: Morel mushrooms sauteed in butter on top of a sous vide ribeye steak.

Meet Ragù Napoletano, Neapolitan-Style Italian Meat Sauce With Pork, Beef, and Sausage

The only concern I have with this article/recipe is the fact that I somehow completely missed your post on Lasagna Napoletana a couple of weeks ago. I have no idea how that happened. Crisis averted. Calm is restored.

The Food Lab: Slow Cooked Bolognese Sauce

I made your no-holds barred lasagna the other day and just finished eating the leftovers for lunch. Damn if I'm not craving some bolognese sauce right now.

It's 2014 and Spatchcocking Is Still the Fastest, Easiest, Best Way to Roast a Turkey

@spieg16: I spatchcocked a 25-pound turkey last year and it barely fit on the baking sheet.

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

I assume this technique would also work on the "Cowboy Chop" ribeyes?

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

anything besides pineapple. Don't even put pineapple on another pizza that is going in the same oven.

Our Guide to the Friday Fish Fry in Wisconsin

Having been born and raised in small-town Central Wisconsin, I know the Friday Night Fish Fry tradition all too well. In high school, a group of friends would go to the local supper club every Friday and order the all-you-can-eat chicken and fish meal. It was 50 cents cheaper than the all-you can-eat fish meal and we would just ignore the chicken on our plates while devouring countless refills of hot, greasy fish. When I moved to Minneapolis after college, my fellow Wisconsin expats and I couldn't believe that we could not find a single Friday night fish fry anywhere.

The Food Lab: The New Reversible Baking Steel/Griddle is Not Just for Pizzas

So I already have a baking steel for my oven and a custom-cut round baking steel for my Big Green Egg. How do I check the bearing capacity of my kitchen cabinet before I order this one?

The Food Lab: How to Make the Best Potato Hash

The biggest problem I see with this recipe (which is common to most Food Lab creations) is the fact that I read it first thing in the morning, and now I'm insanely hungry. Ravenous, even. In Kenji we trust. #IKWT

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

@sbp123: I have a special-order round Baking Steel that I use for making pizza on my Big Green Egg. It was just last weekend that I had the inspiration to also use it for making the first version of Kenji's smashed burger. It was awesome, and all the smoke from griddling at high heat was out at the grill (where it's supposed to be) instead of in my kitchen. I'll be trying this updated version of the the smashed burger on the Baking Steel this weekend.

The 20 Best New Sour Beers in the World

I'm surprised not to see any entries from New Glarus or Jolly Pumpkin. I guess I have a lot more sour beer drinking to do. Shucks.

Slow Food Gone Fast: Midwestern Farms Embrace Pizza

Yes! I just forwarded this review for Two Pony Gardens pizza night to my co-workers this morning:

Only One Beer For Life: What Would You Pick?

Bell's Two Hearted Ale. No doubt in my mind.

The Food Lab: How To Make a Foie Gras Torchon (Secret Technique Inside!)

The Food Lab: How To Make a Foie Gras Torchon (Secret Technique Inside!)

You say that there are only two foie farms remaining in the country, both in NY. What about Au Bon Canard in Minnesota? To the best of my knowledge they are still active, although I'm not sure if their foie is available outside of a small upper-midwest distribution area (I'm fairly certain that Clancey's Butcher Shop in Minneapolis, which is fantastic, still sells it).

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

It doesn't matter how it's served, just that it is served.
What do we love?
What kinds?
All kinds.

Behind the Scenes at Bell's Brewery, Galesburg, MI

I was lucky to go to college in the UP of Michigan in the early 90's and have access to Bell's early in my beer-drinking life.

I was ignorant enough about beer to say things like "I hate hoppy beers" while draining bottle after bottle of Two Hearted.

The Best Barbecue Chicken

In the article you say to look for a 6-8# bird, but in the recipe you say 5-5.5#. What gives? I'm hoping the smaller (yet still large, I rarely see anything over 4.5# at my local grocer)is indeed OK for this recipe.

A Sandwich a Day: Nick's Pulled Lamb Sandwich from Popeye's in Lake Geneva

Aging Beer: 6 Tips to Get You Started

@philo: if you need a drinking buddy I'd be more than happy to help you out with your collection.

I've been stocking up (read:hoarding) a wide range of imperial stouts and barleywines ever since my brother brought a 6-year vertical of Sierra Nevada Bigfoot along to a family reunion.

My cellar is actually in the cellar. It stays cool and dark except for the few times a week I need to turn on a light to reset the breaker that gets tripped every time I use the microwave when the dishwasher is running.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

anything and everything

The Serious Eats Guide to Grilling

Here is way more information than any one person would ever need to know about the differences between briquettes and lump charcoal:
Long story short: briquettes aren't very good for anything except producing mass quantities of ash.

The Serious Eats Guide to Grilling

A tip for those who use chimney starters: I started out using balled-up newspaper as my fuel source and that only seemed to work about 50% of the time. The other 50% the paper would either not stay lit or wouldn't produce enough umfph to actually ignite the charcoal.
Solution: use a few paper towels that have been drizzled with vegetable oil. I've been doing this for a couple of years (at least a few times a week, year round, in rain, in snow, you get the point) and have not had a single time where this didn't work.

The Food Lab: My Favorite Cooking Hacks

Your beer cooler sous vide article has completely changed my life and exponentially increased the bank roll of my butcher shop. I rarely order pork chops or steak at restaurants anymore because 9 times out of 10 I don't think they match up to what I can accomplish at home.

Last weekend we had friends from out of town over for dinner and they specifically requested the sous vide pork chops based on mutual friends raving about them. Did I mention that he's a vegetarian?

He ate every last bit and may have even been gnawing on the bone.

Gimme Your Burger Lab Requests!

How about a Jucy Lucy how-to, please.

Good recipes for someone with no sense of taste (literally)

I actually had something similar happen to me (completely lost my sense of taste) a few years ago, but that time it was because I had ear wax build up directly on my ear drum. The ear/nose/throat doctor said that was enough to screw up the nerves. He removed the build up and sure enough, a few days later my taste was back.

That one scared me because it was only a month before my (then) fiance and I were scheduled to get married in Napa Valley and celebrate with a dinner at The French Laundry.

Bacon is actually good for me (well, maybe not all of me). Luckily, I live in Minneapolis and Nueske's is easy to find. That rich, smokey odor is enough to penetrate anything.

Good recipes for someone with no sense of taste (literally)

I'm a foodie and I've temporarily (I hope) lost all sense of taste thanks to a bout with the Shingles. Apparently the nerve cluster in my face that is effected (affected? I'll never get it write) also carries taste bud information and I can't taste a dang thing.

Actually, that's not entirely true. What little taste I do experience is directly related to what I can smell. Soups seem to be good for me as they tend to put off a lot of odor. Carbs are really, really bad. Bread and pasta are completely disgusting and feel like cardboard in my mouth. My wife made shortbread the other day and I had to spit it out because it felt like I was chewing on sand.

So, Serious Eaters, do you have any recommendations for recipes that pack and odoriferous punch? My doctor told me this condition could last for up to a month and I really need something to get me through this.

Sunday Supper: Sloppy Joes

Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow. I don't know what did it, but this past week I'd been craving a good sloppy Joe.... More

Dinner Tonight: Alton Brown's Baked Oysters with Artichoke and Panko Crumbs

There are some questionable accounts about what actually goes into the authentic version of Oysters Rockefeller. Just about every recipe I found was different, significantly too. That's how I ended up with this baked oyster recipe from Alton Brown, which makes no attempt to be historically accurate. Luckily, Brown just decided to create a really great baked oyster recipe. More

Chocolate Peppermint Bar Cookies

I have to think that these Chocolate Peppermint Bar Cookies from The Gourmet Cookie Book were designed with mint-chocolate lovers in mind. They begin with a great brown sugar-cocoa dough with a great brownie-meets-cookie chewy crunch. Once the dough is mixed, little chunks of red and white peppermint candies are mixed in along with chocolate chips. While the cookies bake, the peppermint candy shards melt into the dough, running little ribbons of mint flavor throughout. More

The Pizza Lab: Bringing Neapolitan Pizza Home (aka 'The Skillet-Broiler Method')

Perfect Neapolitan pizza at home is a myth. It's a golden ring that can be strived for but never quite achieved. So where does that leave the rest of us home cooks? The ones who want to throw together a quick, really good pizza that doesn't require jury-rigging the oven? Lucky for us, really-really-good-but-not-quite-authentic-Neapolitan-pizza is not an unattainable goal. All you need is a skillet and your oven's broiler. More

Sous-Vide 101: Spicy Rubbed Pork Chops with BBQ Sauce

Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit. They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue. Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left masticating wet cardboard. Enter sous-vide. More

Grilling: New Potato Salad

Why would you ever settle for that mayo-laden mushy mess of a potato salad that often passes as a barbecue side when you have something like this? Full of flavors and textures, this a potato salad worthy of saddling up next to some smoked meats. More