Prawo Jazdy

  • Location: Seattle

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.

Perfect Apple Pie

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.

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

Barf. Too many bad memories of both mom's made-from-scratch version & truly hideous variants from the school cafeteria (Vermont in the 70s/80s, knew it as both goulash & Amer. Chop Suey). It's one of those rare dishes where the total is far less than the sum of its parts, despite the fact that I'm generally a fan of everything involved.

Going to Seattle? Don't Miss the Vietnamese Food

Oh good, the pho snobs have made an appearance! And bonus points for trotting out the "(insert race/cultural group) rarely eat there, so it must be bad" argument. That's always accurate.

Going to Seattle? Don't Miss the Vietnamese Food

No mention of Than Brothers? Even if their pho isn't the best, the fact that you get dessert first makes up for it. They're a freakin' pho institution in Seattle, fer crying out loud!

9 Lesser-Known IPAs You Should Be Drinking

Just jumping on the bandwagon regarding Long Trail's actual home - Vermont, not Connecticut (I know the New England states are small, but I've never heard anyone confuse those two before). Also, Maine is east of Vermont, not north (yes, it reaches farther north, but Freeport, ME is at least as far east of Waterbury & Greensboro, VT as it is south).

The Ultimate Fully-Loaded Bloody Mary

JLDalseg, what are the two places? The pepperoni/cheese/onion/pepper combo sounds familiar. (Too much garnish, IMO - if I want a chef's salad, I'll order one.)

The Food Lab Turbo: These Pimento-Jalapeño Cheeseburgers Will Knock You Out

@Ocean - so either you're new here, or you don't read carefully.

The Food Lab Turbo: These Pimento-Jalapeño Cheeseburgers Will Knock You Out

@Ocean - so either you're new here, or you don't read carefully.

The Food Lab Turbo: These Pimento-Jalapeño Cheeseburgers Will Knock You Out

@Ocean - so either you're new here, or you don't read carefully.

Greek-American Lamb Gyros

Time to start shaming @browneyedbaker for copying this recipe exactly & going so far as to remove Kenji's comment on her recipe post:

Internet, attack!

Buffalo Chicken Puff Pastry Waffles

@redrabbit - not a slide show, but the pix linked in the 3rd sentence of the post make it pretty clear how this goes.

Taste Test: The Best Frozen Puff Pastry

Given candide's level of dissatisfaction with her Serious Eats membership, due to SE's cavalier attitude re: the acceptability of (horrors!) frozen puff pastry, I hope she gets a full refund on her subscription.

Oh, wait...

Drunken Cookery: The Pizza Edition

@XXDavidsonXX (and behind-the-scenes-SE-tech-folk) - wouldn't a button to block certain members of the commentariat be a cool feature? There are a few frequent posters whose contributions I could live without ever seeing again.

What to do with a bunch of hazelnut-flavored coffee beans?

The 7 Best Budget Tequilas

@xoxolcf - 1800 is still a Cuervo product, just not branded as such. "Cuervo" was dropped from the packaging some years back (mid 2000s, I think?), but it's the same stuff, produced in the same places, by the same company.

Serious Eats Magazine and Android

How well known is the Serious Eats mobile-formatted site? I know that going to on an iDevice doesn't automatically redirect to the mobile version (and that behavior should be the default), but makes lack of an app less difficult to bear.

I can't vouch for its utility on Android, but it's pretty good on a few generations of iPhone & iPod touch. The main frustration I have with it is related to the lack of automatically displaying the mobile version of any post - even from the mobile site, using the search function-supplied links will take you to the full browser version.

Easy Stir-Fried Chicken With Ginger and Scallions

Pie for Breakfast at Two Fat Cats in Portland, ME

@scalfin - I've never heard that before, but as a born & raised Vermonter & lifelong pie-for-breakfast kinda guy, you're dead on. (I'm partial to indoor plumbing, though.)

Malaysian commercial for Pizza Hut

This looks like some absolutely hideous pizza (just look at that crust), but I think one of the worst parts is that the "cheese" in the crust looks more like toothpaste, at least during the assembly sequence.

Any brave Slice'rs in Malaysia able to get some real world footage for the sake of comparison? I can only hope the real thing is more appealing than the televised version.

Indian Spices 101: How to Work With Dry Spices

Many of my friends, new to Indian food, think that it's all spice and fire. But that's not true. Sure, there are spices, but it's not all chili. It's cumin, cinnamon, cardamom; fragrant spices, robust ones, peppery ones. And they're used carefully and thoughtfully. Each has its own aroma and adds its own character to a dish. Today we're going to go through the basics of dry-roasting to help get the most out of those spices. More

How to Make Macaroni and Cheese Waffles

Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities.

That is, of course, if you do it right.


The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.


The Crisper Whisperer: Agreeably Simple Potato Leek Soup

Though Thanksgiving is unimpeachably the best holiday, there are moments in early November when the mere anticipation of post-Thanksgiving fullness can make you full, if not ever-so-slightly comatose. At times like these, even the most devout givers of thanks need a simple, comforting dinner like this appealingly basic Potato Leek Soup. More

Equipment: How to Buy, Season, and Maintain Cast Iron Cookware

Having just adopted a French bulldog named Dumpling, I'm quickly finding out that taking care of a puppy is very similar to taking care of a good cast iron pan, and in some ways, almost as satisfying. They both require a little work, a little patience, and a whole lot of loyalty. The main difference is that in return for my investment, my cast iron pan gives me golden-brown fried chicken, sizzling bacon, corn bread, apple pies, charred hash, perfectly seared steaks, bubbly pizzas, and, yes, crisp dumplings. Dumpling the puppy, on the other hand, gives me mostly licks, chews, and a whole lot of poop. You do the math. More

Game Day Eats: 16 Wing Recipes We Love

Some people like to actually watch their football and chow down on wings in between major plays. Others (cough, me) watch the fans, waiting until they're fully absorbed in the game to make a play and snatch up every last wing all stealthy-like when nobody's looking. Either way, we've got you covered with 16 recipes—from sriracha-doused to double-fried to classic Buffalo—to keep you rich in wings all season long. More

Paulie Gee on Belief, Baltimore, and Being Your Own Boss (Part 1)

Paulie Gee's done plenty of interviews about his rise and he's even answered questions directly from Slice'rs, but he's rarely as candid as he was when he opened up to us about his amazing journey from Corporate IT Guy to Brooklyn Pizza Legend. There's a lot of pizza talk to be sure. So much, in fact, that we'll be running our interview in segments. So keep an eye out for part two next week; in the meantime, here's Paulie on the joys of opening a restaurant, the importance of hiring locally, and why he thinks more people ought to open their own business. More