Prawo Jazdy

  • Location: Seattle

Latest Comments

Better Than Classic: Our Nordstrom-Inspired Tomato Soup

@TheGorramBatman, @chanterelle - I think nearly all Nordstrom stores have a cafe, at the very least.

Better Than Classic: Our Nordstrom-Inspired Tomato Soup

@John JS - as always, RTFA: "While the original called for adding dried basil to the carrots and onions, it's not something I keep on hand, so I finish with fresh basil at the end. "

Choron Sauce: The Tomatoey Béarnaise That Belongs on Your Steak

@SeattleCase - smoked tomato paste? Sounds great! Care to share some tips on how to make it, or your restaurant's name?

What Is American Cheese, Anyway?

I'm not a huge fan of American cheese, but I'm with KJLA on how damn good & RIGHT it is on a burger.

Now, what's the story with adding annatto to Cheddar in Wisconsin, NY, Oregon, and damn near anywhere else in the US except Vermont? (woo hoo, no Trump-colored cheese!)

How the South Cornered the Soda Market

Agreed, @mikelipino - I'd love to see more food history (and more long form pieces too, please) as well!

The Best Way to Clean Your Filthy Microplane, Zester, or Grater

Rent a gas-powered pressure washer, clamp the handle of the grater in a heavy-duty bench vise, and blast away with hot water. Works like a charm.

Special Sauce: Jim Lahey on the Accident of No-Knead Bread

When's SE going to get a spam-reporting/flag button? Sheesh...

The Hottest Brewer in America Doesn't Even Brew

@sloop of war - your comment displays a nearly-complete lack of understanding of beer and fermentation, and indicates you may have a problem with reading comprehension.

The Yucatecan Secret for Adding Crispy, Cheesy Flavor to Any Taco

I'm no dairy farmer, but I don't think you'll get any milk from virgin bovines, angelic or not.

12 Beer Cocktails for Easy Warm-Weather Drinking

@OutdoorsDan - that sounds fantastic! Campari improves soooo many things, at least to my bitter-inclined palate.

12 Beer Cocktails for Easy Warm-Weather Drinking

No snakebite? For shame.
Equal parts hard cider & your favorite lager. I'm partial to Etienne Dupont Brut (probably the easiest-to-find French farmhouse cider in North America) & Kronenbourg or Dab.

The Food Lab: The Best Goulash (Hungarian Beef and Paprika Stew)

@CTMike - I'm looking forward to the sure-to-be-blockbuster "JKLA vs The Goulash Guardians of the Galaxy: Behind the Paprika Curtain"

The Ultimate Beef Wellington

@Calisgone - you're not only semi-literate, unfunny, and kinda racist, but also wildly and impressively incompetent. That's quite a feat to both burn AND undercook your Beef Wellington. I'm surprised that you're able to use the internet.

I've made this recipe 4 times now, and it came out damn near perfect each time. You definitely suck at life.

Microwave Cooking for One and All: 8 Great Tips Every Home Cook Should Know

@ An Angry Dog - the author made no such claim, just helped establish a depressing ambiance.

"His room overlooked a vacant parking lot on one side and the interstate on the other; the boxy expanse of a mobile home park unfolded in the distance."

Zucchini Is a Terrible Pizza Topping! (Unless You Treat It Right)

Luosha - I like the way you think! I wonder how that approach works for celery, which often wildly overstays its peak in my crisper.

The Best Gas Grills Under $500, 2015 Edition

I'd stay far, far away from the Brinkmann. 6 years ago, my parents bought a 5-burner one that appears to be the same model featured above, and it was apparent from Day 1 that the build quality was very, very low - considerably less than Charbroil's $99 basic models. During the second summer of grilling, there were numerous material & control failures. This wasn't due to neglect or misuse - it never stays out in the rain, gets cleaned properly, etc; my folks take their outdoor cooking very seriously & are rather frugal - their first 22" Weber charcoal kettle lasted 36 years before finally succumbing to rust.

Asparagus Ain't Sichuan, but Boy Does it Work in This Fiery Salad

Too bad this doesn't call for another type of cooking vessel - "Boy Does it Wok in This Fiery Salad" would have been a much better title!

(I'll show myself out now)

The 10 Most Popular Posts of 2014

To the complainers - constructive criticism is great; most of you offer nothing remotely useful. "X used to be so much better" complaints are entirely useless. Perhaps you'd prefer a paid subscription model? Put your money where your whiny piehole is, and start making donations. In lieu of that, you cheap MF-ers, go buy stuff from the advertisers & make damn sure you note that you're doing so because it's due to seeing ads on SE, or because you read a killer review of (insert product here) here. Can't stomach that? Step up your comment game, become a contributor, or zip it.

Disclaimer for the disgruntled commentariat - I'm a SE enthusiast, not an affiliate of any sort who benefits financially; my friends & family are the lucky recipients of what I've taken/shared/learned from Serious Eats.

Our Best Bites of 2014

@karrock & gibizugbe - fried, spiced Xi'anese potatoes! Slightly more than halfway down the page:

Smoky Jalapeño and Lime Cranberry Sauce

Good stuff! I'm not a huge fan of more traditional cranberry sauce, and this was an excellent twist on the classic version.

Manner Matters: In Praise of Place Cards

@badseed1980 - "Gaze or grope?" Love that!

I am amused that this manners column tends to elicit the rudest, most strident comments of any on Serious Eats. But I guess the federally-mandated requirement of reading Manners Matter in order to enjoy the rest of SE is an onerous one, thus deserving of such vigorous protestation.