Profile

nerditry

Curry Potato Soup

I think Massaman or Yellow Curry would be the best for potatoes. Par boil them, cut into the size you like and then finish cooking it in the curried soup.

Lamb Bolognese from 'Family Table'

@Scalfin - Maybe some white loaf (crust removed) soaked in water so that it starts to fall apart instead of milk?

Charles Phan's Black Bean-Glazed Pork Spareribs

This is awesome. Steamed spare ribs are one of my favorite dim sum and all of the Asian grocery stores in my area are Vietnamese.

On my short list for Super Bowl recipes and hopefully I'm in the running to win the book!

What Beer Is Right For A Wedding?

I'm getting married in December and we're getting a couple of kegs of Cigar City beer (close by in Tampa). Most likely their Maduro brown ale and Hotter Than Helles lager in addition to wine. Figure those styles will go best with most any food.

Passover Recipes We Love

I made gefilte fish from scratch with my grandfather a few years ago. Very expensive (getting whitefish and pike (or carp)), cleaning extremely hot fish which then took somewhere north of 4 hours to cook and make.

In the end it tasted just like gefilte fish from the jar, just a tiny bit better ;)

5 pounds of Mangalitsa Pork fat - What to do?

How does one make lardo?

I'm in Florida and don't have a wine fridge as I've heard those things are bad (our weather) and useful (small temp controlled space).

Just harvested 40 quarts of green tomatoes - now what?

Definitely pickles.

Do You Have A Weird Pizza Eating Habit?

I like it really crispy or cold right out of the fridge. From the fridge, I put kim chi on it or sriracha.

Spice Hunting: Drying Chiles at Home

I grew jalapenos once and dried them with a dehydrator. Ground them with a coffee grinder with the seeds and got an explosively hot chile powder.

How To Grill a Gigantic Rib-Eye Steak

The salt is really important to grilling. I've found that large flake sea salt is much better than anything fine and when in doubt, add some extra since a decent amount will come off on the grates. It's best to apply the salt and then give it a decent push in with the heel of your palm instead of just sprinkling it on and then grilling.

Another trick for those who have thicker, cast iron grill grates is to use a clean scouring pad and use it to apply salt to the grates.

Sichuan Chicken with Peppercorns and Chile

@Leejay - I would do it just after frying the hot chillies and before the green pepper. Only for a few seconds so neither burns.

Chocolate Peppermint Bar Cookies

Yup, making these tomorrow night.

Anyone here doing home made food gifts for Hanukkah, Christmas, {Your Holiday} this year? What have you been or what will you be making?

The United States of Pizza: Florida

@bkhuna - Give Anthony's Coal Fired a try. There's a location on Sand Lake and I believe at least one more opening soon.

Recap: Top Chef DC Finale, And The Winner Is...

I dug this review immensely. Now apologize to them all since Yom Kippur starts tomorrow.

Cook the Book: 'Planet Barbecue!'

Saturday is the first tailgate of the year and I'm trying different kinds of kebabs/skewers each weekend.

This time around I'm going with chicken yakitori and whatever veg I find at the farmers market. All goes well with Sam Adams Octoberfest.

The Secret Ingredient (Za'atar): Za'atar Fried Chicken

That Za'taar looks made from very fresh, possibly untoasted spices instead of the dry version usually found. Can you confirm which is in the picture and which you used in the recipe?

The Nasty Bits: How to Make Chicharrones

@kenji - Do you have an instructional or post about roasting a pig? I'm going to do one in the next few months and am considering using the following guide which uses a stationary frame to roast in. I want to ensure I get a quality result the first time.

The chicarrones method is a revelation. The Colombian bakery near me does them in about 8" strips with meat and skin, chopped so that the meat is in chunks, but still attached. Served with a plain arepa.

http://cuban-christmas.com/pigroast.html

Is there one thing you *must* order if you see it on a menu?

I'm not a big dessert guy, but creme brulee or key lime pie get an instant nod.

And for dinner, I love greens and offal.

The Nasty Bits: Deep-Fried Pig's Ears

The travesties and injustices perpetrated by the writers of a free website shall not go unsomethinged. In between recipes for an omelet, squash soup, kimchi and spaghetti, this one was worth bitching about?

I'm glad we've got a stream of recipes like this coming. Far better for a link to this get passed around and folks learn about something new than to wait years and years till a crappy chain restaurant manages to appropriate it.

Dinner Tonight: Fennel-Dusted Chicken with Brown Butter and Capers

I think, like anchovies the best ones are salt packed.

Cook the Book: 'Dishing Up Vermont'

Florida!

We have amazing seafood and citrus. My favorites are stone crabs, smoked mullet, red snapper, grapefruit and our native (giant) avocados.

The Dark 'n' Stormy Showdown of 2009

Red Bull has successfully been able to enforce their trademark on bars who have advertised RB in drinks and substituted a competing product (http://www.ipwatchdog.com/2008/05/02/red-bull-wins-trademark-lawsuit/id=169/).

They've been able to do this as their drink is ONLY distributed in cans and can easily be seen if the energy drink is coming out of the cocktails gun or from another brand's can.

I completely endorse Gosling's pursuing this if a bar specifically advertises the drink as a Dark and Stormy.

Eat for Eight Bucks: Squid Noodle Salad with Fragrant Garlic Topping

@Michele : How much are you paying per pound for cleaned squid?

Me thinks that Galamad = Calamari the same way Capicola = Gabagool :)

Help! Onigiri is falling apart!

Hi, I've been attempting to make onigiri and yaki onigiri with Nishiki brand medium grain polished rice for sushi. I cook it in a rice cooker using 1 part rice to 1 1/2 parts water and a little salt. I... More

The Food Lab: The Best Korean Fried Chicken

When it comes to frying chicken nobody—and I mean nobody—does it better than the Koreans. My apologies to all you Southerners. Korean fried chicken (or KFC as those in the know call it) differs vastly from American-style fried chicken. Rather than the craggly, crusty, significant coating you'd get on say, a Chick-Fil-A sandwich or a Popeye's drumstick, you get an eggshell-thin, ultra-crisp crust around a drippingly juicy interior. The end goal is clear, but the road to get there required a bit of bushwhacking. More

Nigel Slater's Crisp Pork Belly, Sweet Peach Salsa

Nigel Slater's Crisp pork belly, sweet peach salsa from Ripe is a fabulous surprise of a recipe. The warm, vaguely Asian spice blend rubbed into the belly may not seem an obvious complement to a Southwestern-style peach salsa, but a quick glance through the ingredients reveals commonalities: cilantro, lime, and chile all play their parts in both cuisines, and peaches themselves are one of America's favorite imports from China. Not to mention, that once the peach salsa is piled on top of thinly sliced, quiveringly rich belly, it's hard to imagine doubting Slater's genius. More

Dinner Tonight: Mapo Tofu

Mapo Tofu kind of perfectly sums up what I love about Sichuan cuisine. It's feisty and slightly out of control, and yet it still feels homey and relaxed. Sure, the chili bean paste adds a wallop of heat, and the Sichuan peppercorns numb the inside of your mouth, but it's not overly greasy or heavy. It's meaty, but as much of the umami punch comes form the fermented black beans as the ground pork. This recipe comes from Fuchsia Dunlop's Land of Plenty, and she really hit the necessary balance here. More

The Food Lab: My Favorite Cooking Hacks

It's because of my addiction to MacGyver as a kid (along with a healthy addiction to Mr. Wizard and Jacques Pépin) that I constantly press myself to try and come up with unique solutions to common kitchen problems. They're not always successful, but when they are, you get so much more satisfaction out of developing a novel recipe or technique than you do out of merely tweaking what's standard. Here are a few of my favorite kitchen hacks. Some are my own, others are not, all of them are pretty awesome, if you ask me. More

Serious Eats' Halal Cart-Style Chicken and Rice with White Sauce 

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic. More

Our Search for the Best Bloody Mary Mix

The Bloody Mary should be made fresh—this is a drink that deteriorates over time, losing its bright, fresh flavors and all the complexity that makes it delicious. But if you're not hosting a fancy brunch, just desperately seeking the hair of the dog, you may want to keep things simple. So you're wondering: which is the best premade Bloody Mary mix? More

Cook the Book: Nancy Silverton's Pizza Dough 

The beauty of Nancy Silverton's Pizza Dough is that she went about creating it from a bread baker's perspective stemming from her beginnings at L.A.'s La Brea Bakery. Her goal for the pizzas at Mozza was to create a dough with an open hole structure, where the just baked crust was full of big, irregular air pockets, giving it an airy cornice (or outer rim). For The Mozza Cookbook, Silverton tweaked her dough recipe used in the pizzeria for home cooks (those of us who don't have the luxury of a high heat wood-fired pizza oven). More

Cook the Book: Thai Chicken Karaage

Parked in the backyard of an Austin dive bar, East Side Kings is imaginative Asian-inspired drinking food done right, run by talented chefs from the city's best sushi restaurant. SE editors Erin Zimmer and Robyn Lee tried it last year on their SE book research trip, and left a little obsessed with the late-night fried beets, fried brussel sprouts, and this Thai Chicken Karaage. It's genius drinking food: the sort of crunchy, fried, salty, spicy stuff that was born to be paired with cold beers. More

Spicy Peanut Caramel Corn

This snack has all the traditional elements of Cracker Jacks—peanuts, popcorn, and caramel—but the flavors are kicked up a notch. Each little peanut nugget is an addictive combination of spicy, sweet, and salty flavors. It will keep for up to... More

Dinner Tonight: Uncle Lang's Three Teacup Chicken

Like pound cake, three teacup chicken refers to the "small Chinese teacup," which is used to "measure the soy sauce, vinegar, and sugar." At least that's what Grace Young and Alan Richardson claim for this rendition in The Breath of a Wok. Cute anecdote aside, what's amazing is how simple this sauce is to make. It's tart, sweet, astonishingly complex. Plus it comes together in a matter of seconds, and pairs nicely with the chicken. More