Ever since i was a pee wee, i loved food and the culinary aspect of it. Boys watched dragonball z, i watched emeril live. Recently being a graduate of Texas A&M University (WHOOP!) and working, my getaway is the kitchen.

  • Location: Nawf Dallas
  • Favorite foods: korean barbecue, red velvet cake, carnita tacos, avocado, fat, ice cream
  • Last bite on earth: pork belly

Brown Butter Cake With Brown Butter Frosting

Nila, could this recipe be used to create a layered cake?

Win a Copy of 'Baked Occasions'

i make tiramisu all the time

Win a Copy of 'Jamie Oliver's Comfort Food'

Win a Copy of 'The Big-Flavor Grill'

I add MSG of course

Win a Copy of 'Fried & True'

brined then coated in seasoned flour. Fried in shortening

Win a Copy of 'The Meat Hook Meat Book'

Brisket.... one of the cheapest cuts available but selling for 15 dollars per lb at barbecue joints in texas...

Taste Test: 1 Day, 23 Pop-Tart Flavors

breakfast of the gods

Win a Copy of 'Sweet and Vicious: Baking With Attitude'

spam fried rice

Giveaway: Win a Super-Fast Thermapen Thermometer

black and i'd make a seared duck breast

Win a Copy of 'Mother Daughter Dishes: Reinventing Loved Classics'

my family loves to make korean hotteok. pancakes filled with a sweet brown sugar cinnamon filling

Enter to Win a Ham Independence Day Package From La Quercia

quit it, you're bacon me crazy

The Food Lab Lite: Five Minute Miso-Glazed Toaster Oven Salmon

could souvide pork belly be substituted?

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

my pops loves the sausage and pepper combination

Brave New World: Boston Pizza's Pizza Cake

can't imagine it being super horrible

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Samantha Bee's Salty Caramel

pretty sure im making this for the weekend.

How Num Pang Makes Their Pork Belly Sandwich

pretty sure there's a braise since it shows chilled cooked pork belly slabs

The New Ben and Jerry's 'Cores' are Pretty Mindblowingly Delicious

i've been looking for these, havent checked target but now i shall

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

sousvide with salt pepper and rosemary.. finished off in skillet while basting with butter and oil

Super Bowl Party Giveaway: Pat LaFrieda Sliders

booze, food, and friends.

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

took a weekend bbq trip to lockhart and austin tx. Ate at 6 barbecue spots in a span of 2 days. Made all kinds of gainz

Homemade Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup

my parents (who are korean) will have their mind blown pretty soon.

Five Minute Miso-Glazed Toaster Oven Salmon


Could I sous-vide this at 111 farenheight and then finish with a pan sear?

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

prime rib of course

Seriously Delicious Holiday Giveaway: 'Round Things Are Tasty' Tote Bag

sliced all pork belly porchetta

Heavy Duty Freezer bag okay for pork belly sous vide?

Hey guys and gals, i wanted to do a sous vide porchetta for thanksgiving and was wondering if heavy duty freezer bags would suffice to sous vide the rolled up pork belly. I was going to cut it until segments that would fit the bags. Since it requires 36 hours of cooking time, i wasn't sure if it would be okay or not.

Can you pre-make waffle batter day before cooking?

My department is having a brunch spread potluck tomorrow and i wanted to make buttermilk waffles and red velvet waffles. Most waffle batters use whipped egg whites that are folded in at the end. I'm wondering if anything would happen to the batter overnight after i fold in the egg whites, will it separate? will it lose its airiness?

How to use tender quick to get a nice smoke ring?

I understand there are many bbq purists out there that do not believe in inducing a smoke ring with Morton's Tender Quick. It may be cheating but i just really want a nice smoke ring. Problem is i'm not sure which steps to take.

I've heard of lightly dusting your brisket and letting it set for an hour before you rinse it completely off and smoke. I thought about adding just a tad bit of tender quick to my rub that i use. Problem with that is I like to rub my brisket and let it set overnight for at least 12 hours until i smoke it. If i do that with some tender quick in it, it will most likely cure it completely turning it into corned beef. Anyone have recommendations on what steps to take?

What syrup to use on an Avocado cake??

I'm planning on baking an avocado cake for my girlfriend, but i have no idea what syrup i can use for my cake. I havent decided if i want to do a chocolate cake or vanilla cake with avocado butter cream, but i feel like vanilla gives me more options for syrups. I've seen lime syrup, even a simple syrup wouldn't be bad. What about for chocolate though?

Smoked brisket

What is everyone's take on how to smoke a brisket? My perfect brisket is infused with nice smoke, moist and tender with the perfect amount of fat. I always believed you should smoke a brisket at 215-225 until it hits 165. Wrap with foil and continue until it hits 195. Then you place it in the cooler with towels over it and let it rest for 2-3 hours. Are there any ways to curb out a couple of hours? maybe use the oven? flash boil it?

Creative pizza ideas

I'm planning on having a pizza making get together this weekend where we can just make whatever type of pizza we want. I need some help! I was thinking of making like a kimchi pork belly pizza and a spam musubi pizza. How do you think i should go about with doing this?
I was thinking for the kimchi pork belly mixture, i could make a gochujang sauce and top it with kimchi and pork belly. For the Spam musubi, maybe a bechamel sauce topped with spam sauteed in soy sauce + sugar mixture and some furikake? any ideas?

Uses for white miso

I recently bought a small tub of white miso since i wanted to make some miso butter. What other uses are there that i can use the miso for?

Smoking a brisket in a vertical smoker

I'm planning on smoking a whole untrimmed brisket in my vertical smoker but anyone who owns a vertical smoker knows that fitting a whole brisket in a normal vertical smoker wont happen. I don't want to separate the point and the flat, so how can i best arrange the brisket to fit in my smoker while also allowing all sides to get contact with smoke? will i have to fold it over itself? Also, should the fat side be up or down? i was thinkin down because the source of heat is at the very bottom, so it would protect the meat from over drying.

Sides for an elegant steak dinner

I'm planning on cooking a nice dinner for my boo, her brother, and his girlfriend. I plan on sous vide'ing the steaks, but i need some help with the sides. I sort of want to stray away from the norm and go towards something different. I normally do some sort of starch and vegetable like asparagus and potatoes but are there other sides that would go well with steaks? If i have to, i will resort to the traditional sides (mac and cheese, mashed potatoe, creamed spinach, etc). Maybe brussel sprouts and a puree??

Has anyone tried the dry aged beef at whole foods??

Dallas, TX doesn't really have a huge dry aged steak scene, since it's more common near the east side, but i did notice that my local whole foods has 21 day aged ribeyes and new york strips available. They actually have the controlled room where i saw huge racks of ribeyes aging away. My question is if anyone has every purchased the beef there? For 23/lb, it beats the prices of high end steakhouses for sure. I normally get my steaks and meat from my trust butcher shop, but they unfortunately do not dry aged their steaks.

I need help! Seared sea scallop dishes

I want to cook a nice seafood dinner for my boo since she's not allowed to eat "turf" meat for lent. She loves scallops so i figured a nice seared sea scallop entree would be nice... question is with what?!?! i thought about paring it with a cauliflower puree and sauteed spinach with beurre blanc over the scallops??? any more ideas??? for dessert i want to do a bananas foster!

How to Flambe?

I have some dark rum that i want to put into use so i figured i could make a bananas foster, but i have a few questions with flambeing. Can flambe-ing be done on an electric stove? will i have to ignite with a match instead of tilting the pan? does the rum have to be room temperature or can it be straight from the freezer?

What is the salt mixture that chinese restuarants use?

Anyone who's ever eaten the "crispy salted porkchops" or "fried crispy porkchops" or in general anything deep fried pork at a chinese restaurant has tasted the wonderful salt mixture that they season the pork with. Sometimes the porkchops are covered with the salt mixture with some onions/green onion.

What is in this mixture?? it's not just salt and pepper. Has anyone tried to recreate this? Cause i can honestly sprinkle it over anything i fry.

Comfort/Soul Food desserts?

we're having a potluck this friday with the theme being comfort/soul food. I'm in charge of dessert but i have no idea what to make. There's going to be around 15 people and i was maybe thinking of creme brulee or a cheesecake. I dont have 15 individual ramekins but i do have a really huge one, maybe 12 inches in diameter. Would that be enough? Any other ideas? I want to avoid desserts that are best served warm.

Easy ideas for lunch?

I want to spice up my lunch by making cool "lean cuisine" style lunches. I'm not talking about being light with the calories, but just the concept. Thing's that wont really lose quality by microwaving. any ideas? i've done some penne pasta dishes, making sure the pasta isn't cooked so that i can finish it in the microwave with the steam, but i want to deviate from that and go out of bounds. Any ideas?

Avocado Ice Cream recipe???

I love avocado. I always get avocado smoothies with tapioca whenever i go to those Boba places. I want to make my own avocado ice cream and i'm in need of a great recipe. It seems like every online recipe requires no egg yolks, just avocado, lemon juice, heavy cream, milk, and sugar. Is there a recipe that actually uses a custard base? I love rich, creamy ice cream

Holiday Treat: Sweet Potato and Gingerbread Ice Cream Sandwiches

This is a sweet potato dessert that won't get mistaken for pumpkin. We used almost a pound, lightly caramelizing it in butter first for good measure. We went light on the spices—just enough to enhance the potato's inherent spicy qualities without turning it into pie. But this isn't tame stuff—just ask the bourbon, a sweet potato's best friend. We added it after cooking the custard so its alcohol would remain in the ice cream, contributing to a fantastically creamy texture and a kick strong enough to remind those nosy relatives who's boss. More

Barbecue: Pastrami

The taste was even better than its good looks. The meat had the exact salty, spicy, smoky flavor you'd expect from a good pastrami, and eating it hot off the smoker was an incredible treat. (Now you understand why I was making that beer mustard earlier this week.) More

Black Bottom Peanut Butter Mousse Pie

This is my new favorite expression of the chocolate and peanut butter combination. The chocolate layer, which is not quite a ganache but not quite a pudding, complements the light, airy peanut butter mousse perfectly. The graham cracker crust provides a crunchy contrast, and the whole thing feels very adult. Or maybe, more accurately: adult, with a nod to childhood. More

Cook the Book: Ribollita "Da Delfina"

While the big, beefy steaks and cellared Brunellos are some of Tuscany's flashier offerings, the region is also home to a homier dish, Ribollita, a filling bowl of minestrone thickened with day-old bread. When Nancy Silverton decided to adapt this wintry soup for The Mozza Cookbook she looked to the restaurant Da Delfina, where they do ribollita a little different, transforming it from soup to a crunchy soup-based fritter. More

Cook the Book: Salted Caramel and Walnut Slice

Faith Durand, author of Not Your Mother's Casseroles has a pretty loose definition when it comes to defining the word "casserole." She basically says that any baked dish falls into the category. Using this definition, all sorts of desserts fall under the casserole category, including these insanely delicious Salted Caramel and Walnut Slices. While I'm not totally sold on these crazy rich chocolate-caramel-coconut-walnut cookies as a casserole, I sure am glad that Durand shared the recipe. More

Dinner Tonight: Pork Scaloppine with Lemon, Capers, and Chopped Arugula

Sometimes it's fun to revisit an old classic, especially one that you haven't cooked for years and years. That's basically the story of pork scaloppine and me. Surely, the quick sauce of capers, lemon, and garlic would make anything taste good, but I was genuinely surprised how quickly and easily this recipe from David Tanis's The Heart of the Artichoke came together. More

Sunday Supper: Roast Chicken with Herb Waffles

There's nothing new about chicken and waffles. But this version of the Southern classic adds additional savory elements to the waffle with fresh herbs, and lightens up the chicken by simply roasting it with salt, pepper and lemon juice. Although the traditional fried version of this dish is always a hit, this spin on the classic is a way to end your weekend feeling a little happier with your waistline, but still satisfied. Serve with a green salad and cold white wine. More

Barbecue: Brisket

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photograph: Joshua Bousel] My appetite for large pieces of meat seems to increase with the colder weather.... More

Dinner Tonight: Baked Chicken with Roasted Tomatillo Cream Sauce

Tomatillo salsa is also an excellent base for starting a dish with those smokey, spicy flavors, like this one from Rick Bayless's Salsas that Cook. If you have the salsa made already, it's almost no work: stir together with cream, pour it over chicken, and bake until the chicken is just cooked through. Making the salsa takes all of ten minutes, though—so either way, it's quick, simple, and satisfying cooking. More

Ferran Adrià's Roasted Chicken

Ferran Adrià's roasted chicken is a take on Catalan dish, pollo a l'ast, an herb and lemon rubbed bird, traditionally spit roasted. In this recipe he's made a poultry seasoning blend of dried thyme, rosemary, bay leaves and peppercorns, all ground together and rubbed into a chicken that's also seasoned with salt, lemon zest, and olive oil. This recipe uses a high heat method of cooking, flipping the chicken midway through. More