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

Latest Comments

Step-by-Step: How to Roast a Perfect Prime Rib Using the Reverse Sear Method


I know you advocate a bone in prime rib roast with fat cap intact, but do you think a boneless prime rib with decent fat cap would work in the steakAger?

Brown Butter Cake With Brown Butter Frosting

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

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...

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

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: 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.

5-Minute Miso-Glazed Toaster Oven Salmon


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