Serious Eats: n5rat's Profile

Cook the Book: 'The Craft of Baking'

I'd have to say the best dessert I've made in the last year or two is a Cranberry Buckle. Sweet, tart, and perfect with a great cup of coffee.

n5rat at 1:50PM on 10/05/09

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Any type of meat on my Bevo smoker.

n5rat at 4:41PM on 07/20/09

From Talk

Why We are Losing the Battle of the Bulge

What's it mean if I make pancakes and waffles from scratch and, 90% of my other meals, and I'm still fat? In the last two weeks, I've seen a scientific report state that the slightly obese live longer that the morbidly obese or those whom are underweight and another second report that says you'll live longer on a reduced calorie diet. I've read reports that alternatively vilify or praise BMI as a way to determine my proper weight. I don't go to the farmers market as much because I have difficulty in justifying the 3x expense of "farm fresh" vegetables: many of which are neither. Perhaps, with the current state of information overload and lacking any leadership a reasonable person would consider accurate, we, as a nation of lazy slobs, are ignoring the clamor and just doing what we want. And know that, in the end, medical science may not be able to tell us, accurately, how to live, but they do a damn good job of keeping us alive when we screw up.

n5rat at 1:30PM on 07/04/09

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

My favorite vendor is "Dr. Pita" who sells some of the best pita chips and the most amazing jalapeno-cilantro hummus that I have ever tasted.

n5rat at 11:06AM on 06/23/09

From Serious Eats

Cook the Book: 'Modern Spice'

Thai, Spanish, or Indian is what I want to get better acquainted.

n5rat at 3:05PM on 06/08/09

From Recipes

Sunday Brunch: The Greatest Waffle Recipe Ever

Here's the best recipe ever. It's so good, it's written in marker on both my waffle irons so I don't ever have to look up the recipe. Recipe courtesy of Cooks Illustrated.

1 cup unbleached all-purpose flour
1 tablespoon cornmeal (optional)
1/2 teaspoon table salt
1 teaspoon baking soda
1 egg , separated
7/8 cup buttermilk
2 tablespoons unsalted butter , melted

Instructions
1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.

2. Beat egg white until it just holds a 2-inch peak.

3. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.

4. Spread appropriate amount of batter onto waffle iron. Following manufacturer’s instructions, cook waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can keep waffles warm on a wire rack in a 200-degree oven for up to 5 minutes.)

n5rat at 11:05PM on 03/08/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Ribeye all the way.

n5rat at 7:13PM on 01/03/09

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

My favorite pork memory would be the first time my pork ribs came out of my smoker and I took a bite and I had a mouth orgasm. It was at that point that I realized I could make bbq ribs as good or better than any place I had ever eaten them before, and that I would be forever disappointed when dining out.

n5rat at 11:18AM on 01/03/09

From Serious Eats

American Whiskeys To Watch

I really enjoyed the Evan Williams and the Elijah Craigs. The Evan Williams Barrel Select is an amazing value as well as a great whiskey. The Stranahan's may require a few more tastings, it didn't do a thing for me. But, I did spend most of my time on the scotches, so I might be a bit biased.

n5rat at 11:04PM on 10/20/08

From Serious Eats