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From Serious Eats

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

I want to make the best ciabatta ever.

purecharger at 1:00PM on 01/02/12

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Braising!! Couldn't live without braising things like short ribs, pot roast, pork chops and sauerkraut..

purecharger at 6:52PM on 09/27/11

From Serious Eats

Cook the Book: 'The Homesick Texan Cookbook'

Favorite blog: Elise's Simply Recipes

purecharger at 7:56PM on 09/13/11

From Serious Eats

Labor Day Giveaway: Tenderloin Filets and Cedar Grilling Planks

I grill-smoke St. Louis-style pork ribs on my weber bbq!!!

purecharger at 7:47PM on 08/22/11

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Recent Polls

From Slice

purecharger answered "I have at one time" to Do you work — or have you ever worked — in a pizzeria or the pizza industry?

Poll posted by Adam Kuban, September 6, 2010 at 10:30 AM

Recent Quizzes

From Serious Eats

purecharger got 40% correct on Quiz: How Much Do You Know About Tea?

Quiz posted by Joan Fang, July 12, 2010 at 7:30 PM

See more polls and quizzes by purecharger »

Recent Comments

From Serious Eats

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

I want to make the best ciabatta ever.

purecharger at 1:00PM on 01/02/12

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Braising!! Couldn't live without braising things like short ribs, pot roast, pork chops and sauerkraut..

purecharger at 6:52PM on 09/27/11

From Serious Eats

Cook the Book: 'The Homesick Texan Cookbook'

Favorite blog: Elise's Simply Recipes

purecharger at 7:56PM on 09/13/11

From Serious Eats

Labor Day Giveaway: Tenderloin Filets and Cedar Grilling Planks

I grill-smoke St. Louis-style pork ribs on my weber bbq!!!

purecharger at 7:47PM on 08/22/11

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

NY Strip! Best combination of fat and muscle.

purecharger at 8:05PM on 12/01/10

From Recipes

Cook the Book: Chicken and Smoked Sausage Gumbo

Seems a little strange to brown the chicken after the roux is made. I would have browned the chicken and used the rendered fat to make the roux.

purecharger at 7:32PM on 09/04/10

From Recipes

Cook the Book: Classic Buffalo Wings

My buddy learned from his neighbor who worked at Hooter's:

- boil the wings for 10 minutes
- drain then fry until golden brown
- toss with half butter/half Frank's OR Frank's wing sauce (already has butter in it)

purecharger at 4:57PM on 01/22/09

From Serious Eats

Cook the Book: 'The Great Wings Book'

I must have guacamole, chunky and spicy with at least a couple serrano peppers and some Pico Pica salsa mixed in.

purecharger at 6:57PM on 01/20/09

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Recent Posts

purecharger hasn't written a post yet.

Recent Favorites

purecharger hasn't favorited a post yet.

Polls

From Slice

purecharger answered "I have at one time" to Do you work — or have you ever worked — in a pizzeria or the pizza industry?

Poll posted by Adam Kuban, September 6, 2010 at 10:30 AM

See more polls by purecharger »

Quizzes

From Serious Eats

purecharger got 40% correct on Quiz: How Much Do You Know About Tea?

Quiz posted by Joan Fang, July 12, 2010 at 7:30 PM

See more quizzes by purecharger »

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