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monopod

Sunday Brunch: Eggs Sardou (New Orleans-Style Poached Eggs With Creamed Spinach, Artichokes, and Hollandaise)

Love Eggs Sardou (Lucille's in Boulder, CO does a fantastic version), but it always struck me as too much work to make at home. Given the amount you can do in advance, though, maybe not (at least for a holiday breakfast or some other time when you're willing to do a bit of extra effort).

Does Mission Cantina Make the Best Burritos in NYC?

As a non-New-Yorker, I wasn't aware that the city is a vast burrito desert. Give me some context here - how does the typical NYC burrito stack up to, say, a standard Chipotle carnitas burrito (which are available pretty much nationwide, so a good measure)? I find Chipotle's burritos solid - decently tasty and fresh meat, pliant tortilla, fresh guac (they're often mashing the avocados in front of me) - so I'm wondering if the average NYC burrito is really worse than that, or if we're in the foodie realm here of comparing everything to the best that San Francisco has to offer.

The Best Calzones I've Ever Had at Jeannette's Bakery in Providence, RI

@Sethonious - Nope. The beauty of a (good) calzone is that it inverts the standard pizza ratios - instead of a lot of bread with a thin layer of toppings, it's a thin layer of bread stuffed with a lot of toppings. Not necessarily better, but different. That's the point.

Which Cocktails Do You Think Are Overrated?

Overrated: Margarita. Funny how you can drink whatever you want at most restaurants, but if you're in a Mexican place then you have to drink sour mix and cheap tequila.

Underrated: Martinez (made with Old Tom gin, preferably). Everyone I make one for loves them, even people who claim to hate gin.

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

Would love a real WFO, but I'd settle for a KettlePizza.

New Brunswick

Delicious! Basically a citrusy take on a manhattan. Lovely.

Chain Reaction: We Try Papa John's New Chicken Poppers

Is there a difference between a chicken "popper" and a chicken "nugget"? Because these basically look like chicken nuggets. Not sure what all the excitement is about; the best part of wings is the high ratio of crispy, delicious skin to fatty meat, whereas these look like chunks of dry white meat surrounded by breading. Bleh.

Seattle Seahawks vs. Denver Broncos: Who Wins the Super Bowl of Food?

I was sure Denver/Boulder would take the pizza prize, given the ubiquity of amazing pizza places opening almost weekly here. (Notables not included in the list above include Patxi's Chicago-style and Lucky Pie's NY/neopolitan.) Obviously I have to check out Seattle's pie scene!

Serious Cheese: A Cheesemonger Tells All on Picking Favorites

Funny, as soon as I read the first paragraph, I thought "hmm, I'd probably go with Comte." Nice to know I'm not alone. And our local Costco has giant wedges of it for a very nice price, to boot.

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

Pretty sure Kenji is on the payroll of the cooking gadget manufacturers. First his sous vide porchetta makes an immersion circulator a requirement in my house, then I have to convince my wife to let me get a baking steel just months after convincing her to replace our pizza stone with a cast-iron pizza pan, and now I'm googling waffle irons. Please refrain from experimenting with any new gadgets for a few months. Thanks.

Kenji's NY Style Pizza Dough - Trouble!

I have EXACTLY this same problem. I make Kenji's other dough recipes with no problem, but the NY style just will not develop gluten, no matter what I do. This has happened every time I've tried it in the last couple of months - I've ended up dumping the dough and trying something else. I'm wondering if maybe it has to do with my flour; I was using a bag of King Arthur bread flour that was kind of old and hadn't been stored very well after originally opening (just in the original bag, not airtight). Seems weird to me that old flour would inhibit gluten development, but it's all I can think of. I just bought a new bag of KA bread flour and will try again soon and report if the results change.

The Food Lab: Homemade Shin Cup-Style Spicy Korean Ramyun (Beef Noodle Soup)

Aaargh, it drives me nuts to read through all these amazing ramen recipes, only to get to the end and find out that they use fresh store-bought ramen noodles, which as far as I can tell are not available within 50 miles of my house. Are there any mail order sources for good ramen noodles?

We Try All Five Burritos From LA's New Burrito Vending Machine

I buy cases of EVOL burritos from Costco to keep in the freezer in case of dinner emergencies. They're not great but are above-par for a frozen burrito from the supermarket. The biggest selling point is that the ingredient list is actually made up of the same stuff that I'd put in a burrito if I was making it - chicken, rice, lime, cilantro, etc. No mystery chemicals, which is probably why the texture is a little gloppy (since those chemicals are there, in part, to preserve textures that otherwise get lost after freezing and thawing). Personally, though, I'll take a textural hit if it means consuming real food instead of texture enhancers and preservatives.

(And for what it's worth, EVOL is "Love" spelled backwards. It amazes me that no one apparently realized it's also phonetically equivalent to "Evil" before committing to the name.)

The 10 Best Budget Bourbons

The 10 Best Budget Bourbons

@Username.Neil - Nope, Tangle Ridge is a Canadian blended whiskey. Totally different thing than bourbon. (If you need a refresher on the differences, SE has discussed it before: http://www.seriouseats.com/2010/08/the-problem-with-canadian-whisky.html.)

Slow Cooker Beef Stroganoff

I too am confused by the photo. I've never seen egg noodles that look like that - in my world, a "package of egg noodles" is a plastic bag of dried, thin, wide, wavy, yellowish noodles. Never seen frozen egg noodles offered anywhere. Are they something I should look for in a specific kind of ethnic market or something?

The Best and Worst Coffee Beans at Trader Joe's

That New Mexico Pinon coffee is also available at Costco (at least, in Colorado). It's horrible - bought a giant bag, since that's all they sell at Costco, and ended up throwing out most of it. I'm not sure if it contains artificial flavors or if that's just what roasting and brewing pinon nuts in water tastes like, but it definitely wasn't for me. I don't really like chicory coffee or flavored coffees either, so perhaps those who do would like it more.

M. Wells Steakhouse Is So Much Fun You'll Forget About Your Steak

Oh, dear lord, that Pommes Aligot... I've been obsessed with it ever since I first heard about it. I'm tempted to hop on a plane right now.

The 10 Best Budget Bourbons

I'm surprised it's taken this long to mention Bulleit. In Colorado, it's almost always on sale for $19 (both the rye and the bourbon). I usually buy rye since I'm more of a cocktail guy than a straight sipper, but the rye is pretty good. Any input on the quality of the Bulleit bourbon?

Also, I'm a fan of Corner Creek bourbon, which is usually available here at $20 or a little under. Only had it a couple of times, but it seemed like a solid bourbon at a bargain price.

Staff Picks: What's Your Recipe Deal-Breaker?

I avoid all recipes that include ingredients that are white or start with the letter "G".

JoeDough's Stoner's Delight Is Indeed Stoner-Friendly

Agreed, if this think is really going to delight stoners, it needs some kind of meat product and something pickled/acidic. Bacon/jalapeno, sausage/banana pepper, beef/kimchi...

So This Exists: A Burger Bun Made From French Fries

@DudeFoods: I salute your commitment to the cause. You're doing God's work here.

So This Exists: A Burger Bun Made From French Fries

Seems like it would work a lot better to use a hash brown bun instead; same idea, but better structural integrity. Just use a couple of McD's hash browns and you'd be golden.

One Bowl Baking: Miracle 5-Minute Microwave Chocolate Cake

"I left the microwave for prep work and popcorn."

I was the same, except I recently realized that it's not very good for popcorn either. If you have a stainless saucepan with a lid, a bag of popcorn and a bit of oil, it takes about the same amount of time (and far less money) to pop real, crunchy, delicious popcorn on the stove as it does to pop chemical-laden, oddly-textured, packaging-heavy popcorn in the microwave. At this point I'm down to using the microwave for melting butter, reheating soups and occasional defrosting duty when I'm in a hurry.

Throw Away Your Blade Coffee Grinder

I recently upgraded from a cheap blade grinder to a cheap burr grinder (Mr. Coffee - this one: http://www.amazon.com/Mr-Coffee-BVMC-BMH23-Automatic-Grinder/dp/B004T6EJS0). It's an improvement for our french press, but it still generates an awful lot of fines. I wonder if going to a better burr grinder would decrease the amount of fine, powdered coffee that mars the otherwise great coarse grind I'm looking for?

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Dinner Tonight: Seared Scallops with Salsa Verde

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood. More

Cocktail 101: Introduction to Vermouth and Aperitif Wines

Vermouth used to be a relatively simple topic, at least in the States. The American market had sweet and dry styles and largely shunned both. When Paul Clarke wrote about vermouth for SE back in 2007, he had very few brands to discuss; not many brands or styles were available on the American market. In the past four years, though, that's changed, and now there is a wide range of options in vermouth and other aperitif wines. This week, I'll share a few of the available choices with you offer some suggestions on how to enjoy them. More