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The Food Lab: The Truth About Brining Turkey

What do you think of Keller's lemon brined fried chicken? The lemon flavor is pretty evident in my opinion. Does this fall under your "brining in cider" rule? It doesn't seem to produce dry chicken. What about the common technique of marinating chicken in buttermilk (also acidic)?

Nashville, Tennessee: Gourmet Popsicles at Las Paletas

Love this place. The chocolate wasabi was a bit too wasabi for me, but just about everything else they make is incredible.

What to serve with St. Louis style smoked ribs??

Potato salad with a little truffle oil is pretty fantastic with ribs

Bread Baking: Olive, Rosemary, and Feta Loaf

I made this last night and it turned out great. It's incredibly aromatic coming out of the oven; the katamala olives in particular smell wonderful. The cold oven technique was interesting (and easy). My only complaint is that the crust was a little too thin for my taste - I assume that's related to baking cold in a dutch oven? I usually bake on a stone with a heated pan for steam.

Anyway, thanks for the recipe, it's pretty fantastic!

A Pint With: Doug Odell, Odell Brewing Company

We're as geographically close as Minnesota (closer here in the panhandle)...

A Pint With: Doug Odell, Odell Brewing Company

Unquestionably my favorite brewer - please distribute to Texas!

Cook the Book: The Good Stuff Cookbook

My current favorite burger is at The Porch in Dallas - looking forward to checking out Love Shack this weekend though :D

Wine to serve with smoked brisket???

California Zinfandel also works well with BBQ

Dinner Tonight: Omelet with White Beans and Green Onions

After reading the comments I dried the beans as best as I could (I used canned Navy beans) and used high heat, which sent exploding beans flying around the kitchen. I turned down the heat and didn't really get the crispiness I was hoping for.

I tried again with the remaining half can and left them on the stove for a while (10-15 min maybe?) over pretty low heat (3), which worked great.

It seemed like the canned beans were a bit too soft, next time I think I'll start with dry beans and leave them a little more firm, which should help them hold together in the pan and brown nicely.

I really enjoyed the dish, thanks for posting!

Master Cookbooks

The New Best Recipe (the America's Test Kitchen cookbook) is my favorite "encyclopedic" cookbook

Serious Salsa: Serrano Salsa Verde

Made this tonight - love it. Good amount of heat, great flavor - thanks!

Summer reading and food: Anyone read these two or suggestions?

Seconding Heat and Ruhlman's "... of a Chef" books. Jaques Pepin's Apprentice: My Life in the Kitchen is also one of my favorites. For food writing in general (not memoirs), I love Steingarten's two books (The Man Who Ate Everything, It Must Have Been Something I Ate).

chocolate chip cookies: the best

The Cook's Illustrated recipe is the best chocolate chip cookie I've ever had. Bread flour is good for a lot of things - I haven't tried the recipe without it but it's good to have on hand anyway.

Nashville Eats?

I believe Sunset Grill in Hillsboro Village has a cheaper late night menu (after 11?). Ru San's is not exclusive to Nashville but is cheap and fun.

Weekend Cook and Tell: What's In Your Pantry?

I decided to finally cook some of the elk that's been in our freezer for months. It turned out pretty well!

Weekend Cook and Tell: 'Off-cuts' of Meat

I too did the marinated roast eye of round suggested in the article. I made a little sauce with the marinade and roasting juices, which turned out great.

We had the sandwiches tonight with an apple horseradish spread and a bit of swiss - loved it.

Behind the Scenes Look at Smith and Wollensky's Prime Rib

This was a lot of fun to read, thanks! So do you consider horseradish an offense to this steak? I'm sure it doesn't need it, but I love a little creamy horseradish with prime rib. I don't get the chance to eat beef of this quality often though - I've never had a USDA Prime prime rib.

Also, I think you're missing a closing bold tag somewhere.

Cook the Book: Scallion Flat Breads

Rice flour is great for fried chicken

Need help with a corn crepe recipe from Symon/Ruhlman

I've made it, we had troubles with the crepes sticking to the pan - the ones we were able to get out in one piece were pretty fragile - if you figure it out let me know!


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