Latest Comments

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

Prefer Marcella Hazan's tomato sauce recipe, which is quick, has fewer ingredients, and is mostly hands off -- yet delicious. One big ole can of crushed tomatoes, half an onion, a big pat of butter. Simmer 1 hour. Remove onion. Voila.

Enter to Win a Ham Independence Day Package From La Quercia

Hopefully this doesn't get disqualified as off-color, but:

Bacon gives me a lardon.

How Salty Should Pasta Water Be?

I still think the "make the pasta water as salty as the sea" is good advice. I think the basis of it is that most people will under-salt, so telling them to make it as salty as the sea (or what they can remember the sea tasting like) gets them to frame up the problem differently and doesn't make them scared of oversalting.

The Complete 2013 Serious Eats Guide To Turkeys

Every year i spent 11 months in bliss, until november when you invariably use that first turkey pic and i gag away for a month. Why oh why is there cheesecloth in that stuffing? Who the hell wants a kitchen towel separating their delicious stuffing from their delicious bird?

Just reminds me of biting into something gross where something gross shouldn't be.

Please for the love god, stop it with the cheesecloth turkey picture!

(and if anyone wants to explain to me why i want to have even a DROP of turkey juice goodness absorbed by cheesecloth and not going directly into my stuffing, please do so)

Why Have I Never Tried: Chunky?

Who are you people?!?! Chunky is awesome! Its totally under-rated, i thought because people hadn't tried it. This post was sweet vindication... until the comments. Raisins ruin candy? Are you people mental? Peanuts, now THERE'S a candy ruin-er. But the sweet simple beauty of Chunky is that its so great i can even get past the grody peanuts.

Chunky love 4Eva.

What Are Your Favorite Chinese Bakery Sweets in Chinatown, NYC?

mango flavored and filled rice balls (despite the mango usually being unripe inside) from Fey Dah Bakery.

Gadgets: Ball Fresh Herb Keeper

dbcurrie, i think its your fridge. Condensation inside the plastic makes your herbs rot? Why is there so much condensation in the first place???

I usually do the small glass filled with water trick, and just use the bag the herbs came in to loosely cover the top, so no washing of bags and no extra waste.

A Sandwich a Day: The ProZack at Shopsins

Ugh, just watched the documentary on Kenny last night and this place is officially off my list. Guy literally did not change his shirt or wash his jeans a single time during the taping of the documentary. Disgusting. The old place that they got kicked out of (thank god) looked fine up front but was a freaking rat hole in the kitchen. If you want a hoarder cooking your food, go to Shopsins.

Cereal Eats: If You Could Bring Back One Discontinued Cereal...

Rainbow Bright cereal. No one remembers it but i swear it existed. Basically a variation on Fruity Pebbles.

AHT Giveaway: Case of Pat LaFrieda Burgers

Believe it or not, at a roadside truck in Tahiti. Must've been the grass fed beef?

Ask a Barista: What's the Best Tip You've Ever Gotten?

Hmmm. From the title of this post i thought it was going to be tips on making coffee, not monetary/gift tips.

We Try Boylan's Mash Soft Drinks

Ugh, i wanted to like this but was really really pissed that they put sucralose (Splenda) in it without labeling it properly. I HATE the taste of artificial sweeteners and can taste one a mile away. If i knew it was "diet" i wouldn't have wasted my money.

Date Night: Urubamba, Peruvian Cuisine in Jackson Heights

Wait. You tried 4 things, 2 of them were bad. Why are we rooting for this place??

The Food Lab's Thanksgiving: Fry Your Brussels Sprouts!

Ok, so here's the thing. I just tried a test run of these. And they're good. Not bad in any way. But are they better than regular roasted brussels? I'm not sure. Seems like a ton of wasted oil, extra calories, and not much better result.

Which makes me think i did something wrong. So here's the truth: i don't have a thermometer to handle 400 degrees. So i just eyeballed it. Kept the sprouts surrounded by a nice ring of bubbles. They came out crisp and brown, and though i drained them, they were definitely a little greasy (i ate them with my fingers, which is the only reason i noticed -- didn't taste greasy).


Ask a Chef: Best Way to Make Turkey on Thanksgiving?

Ok, most of these comments were really helpful and interesting. But the first two just go to show that these guys are doing more tv show appearances than actual cooking these days. Tom C: open the oven door every 15 minutes? Seriously??? What are you cooking that bird at, 500 degrees to compensate? And Marcus: really? Rubbing the bird with herbs "seals in the juices"? You guys gotta be kidding me. You are better than this.

Sugar Rush: Matcha Affogato Sundaes at Cocoron

i'm upset that the tea is not hot. what makes affogato so good is the melty ice cream in the espresso... this just sounds like a wet cereal ice cream sundae.

10 Easy Stir-in Stove-Top Macaroni and Cheese Variations

My go to mix-in is chopped fresh tomatoes and some basil. Makes it feel fresh and like you're not eating a big pile of guilt.

Jim Lahey's Pizza Bianca

Hmm, i've got a different problem over here. Don't have a stone or a peel. Could i jimmy rig an overturned cast iron skillet topped with a cookie sheet as a replacement? Figure the cookie sheet would be poor at maintaining a high heat, but the heat would be constantly replaced by contact from the hot skillet? Thoughts?

Share Your Sweets: Pi Day

Whoa. At first look i thought that was elbow mac 'n cheese inside a pie crust and nearly barfed in my mouth.

Amazing how the second look made me drool for numbers pie...