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mnvader

How to Brew Your Own Belgian Dark Strong Ale

I was doing some research on this style and came across a good video, http://chopandbrew.com/2013/09/04/chop-brew-episode-12-belgian-dark-strong-ales/

Serious Entertaining: A 'Game of Thrones' Feast Fit for Kings

@Leang, I just read that chapter in Dance of Dragons yesterday!

Open Thread: What's at the Top of Your Pizza Wish List?

The serious eats/kettle pizza kit and a spare pizza steel for inside.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

locked up the brakes and went down a one-way street after seeing a sign along the highway.

MOINK Balls

why is the rub divided? I don't see it being used except for outside the balls before cooking.

Seriously Delicious Holiday Giveaway: The Baking Steel

If I could only pick one, it would be spicy sausage

Seriously Delicious Holiday Giveaway: The Baking Steel

Italian Sausage

Cook the Book: 'Japanese Soul Cooking'

Gyoza and tempura

5 Great Session Beers for Hopheads

2nd for Gumball Head!

Father's Day Giveaway: Win a Baking Steel!

the one that never showed up

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

forgetting to make dough Thursday night

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

A homebrewed IPA

Bake the Book: Smoke & Pickles

AHT Giveaway: Case of Pat LaFrieda Burgers

Western burger at the Channel in Fairmont, MN

Mole Verde

Would it be better to use dried epazote (which i can get locally) or the substitute noted in the recipe?

Mole-Crusted Fajitas

Cook the Book: 'New York a la Cart'

Al Pastor and Wood Fired Pizza

Cook the Book: 'New York a la Cart'

Al Pastor and Wood Fired Pizza

Better Tacos al Pastor

After trying this and several other similar Al Pastor recipes, my new method of Al Pastor reverses this recipe a bit. I stole the method from America's Test Kitchen's St. Louis BBQ Pork Steak recipe. "http://www.stltoday.com/lifestyles/food-and-cooking/recipes/st-louis-bbq-pork-steaks-from-america-s-test-kitchen/article_b669c5ba-ec3e-5a38-8fdf-6c2195ccad8c.html". I simply salt and pepper the pork steaks and then grill them over a hot bed of coals. Then I put the steaks into a aluminum pan cover with the Al Pastor marinade, cover with foil, and braise for 1.5 hours. After the braise, grill again to get the crisp up the edges. My most successful Al Pastor yet!

Cook the Book: 'Classic Snacks Made from Scratch'

Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box

In a BLT with homegrown summer tomatoes.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

black, sometimes with 1/2 and 1/2

Holiday Giveaway: The Amazing Thermapen Thermometer

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

Seriously Delicious Holiday Giveaway: Korin Chef Knife

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Pizza Protips: Bakers' Percentages

In baking, as with much of cooking, the actual amounts of an ingredient don't matter much—it's the ratio of ingredients that matters. Think of bakers' percentages this way: The flour is equal to 100 percent. Every other ingredient is then expressed in terms of its ratio to the amount of flour. If, for example, you had a dough with 16 ounces of flour and 8 ounces of water and 0.32 ounces of salt, you'd say that the dough contains 50% water because the water weighs 50% of what the flour weighs. In baker's talk, that's called 50% hydration. More

The Food Lab: How to Make a Turkey Porchetta

Behold! The Mighty Turchetta! King of the Thanksgiving roasts. Gentle and benevolent ruler of the holiday table, fair in his judgment and ample in his juiciness. If ever you sat down on the third Thursday after the first Monday in November and could not think of a single thing to give thanks to, I implore you to place one of these guys on your table this year and you will find that this problem will disappear. This isn't a roast for celebrating with, this roast is a celebration in itself. More

The Food Lab: How to Make Jerk Chicken at Home

Spicy, sweet, camphorous, and a little woodsy, jerk chicken is a wholly unique experience. The skin should be a burnished mahogany, crisp and redolent of warm spices like nutmeg and allspice, laced with thyme and ginger. I set out to find a way to bring jerk chicken to my own backyard. Turns out it's easier said than done. See our step-by-step directions in the slideshow. More

Homebrewing: How To Build Your Own Stir Plate

Brewers make wort and yeast make beer, right? And lots of healthy yeast can make low- or high-alcohol beers with fast, strong, and reliable fermentations. So what can the brewer do to get lots of healthy yeast? Make a starter. And to make a better starter, use a stir plate. More

Pickled Red Onions

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or... More

Stir-fried Garlic and Sriracha Shrimp

Although peeled and deveined shrimp would benefit greatly from the simple, but lively glaze of garlic, sugar, lime, and sriracha, this recipe utilizes head-on shrimp which lends a more robust shrimp flavor to the finished dish—just rip off the shrimp heads, slurp out the richness from within, then plop the succulent shrimp bodies into your mouth. The glaze is a little bit sweet, plenty spicy, and will have you licking your fingers before washing everything down with a cold beer. More