Commenter

markclark

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.

Latest Comments

The Food Lab: Four Secrets to Improving Any Fried Chicken Recipe

All I know is that it was just last week that I realized I had never made fried chicken at home before and dangit, I needed that to change. I searched high and low for an article by Kenji and finally gave up, thinking "it'll probably be in his book!" Patience is a virtue. In Kenji we trust #IKWT

Meet Rag├╣ 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: http://heavytable.com/two-pony-gardens-in-long-lake-mn/

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!)

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?
Pork.
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.

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.

The Serious Eats Guide to Grilling

@Bativac:
Here is way more information than any one person would ever need to know about the differences between briquettes and lump charcoal:
http://www.nakedwhiz.com/burntimetest/lumpcompare.htm
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.