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The Food Lab Video Series is Here!

Ed and Kenji, I would be happy to purchase the videos, but I won't pay to rent them for a limited time. Please offer that option. IMO, $15 is the right price.

For what it's worth, I strongly prefer the longer-format content, and don't feel the site's quality has dropped one bit-- exactly the opposite.

Kenji's Excellent Asian Adventures, Part 5: There's More to Sichuan Than Just the Food

So I googled "horsebeans"... hopefully you weren't referring to Urban Dictionary's take!

The Baking Steel Griddle Has Arrived

@BostonAdam: So you actually had the aluminum version custom-made? Post some pics!

Again, this would make an _awesome_ article for Kenji and co.

The Baking Steel Griddle Has Arrived

@botdx: That's an interesting point. I couldn't find similar listings of thermal effusivity listing cast iron, carbon steel, and aluminum, so I'll take your word for it.

The materials science of cookware would make a fascinating food labs article for Kenji.

The Baking Steel Griddle Has Arrived

Yes, just imagine cooking on a pan with no channel or ridge on the sides. Would create an ENORMOUS mess, oil and juices just running everywhere. Probably workable outside on a grill, but not usable indoors.

The Baking Steel Griddle Has Arrived

@scott123: Steel actually isn't very fast at all. All those stainless-steel pans are either clad with aluminum in the middle all the way through or have an aluminum disk in the bottom. Steel by itself is a poor conductor of heat. Admittedly carbon steel is a much better conductor than stainless.

According to wikipedia, carbon steel is roughly equivalent to cast iron at ~50-55, while aluminum is ~250 watts/meter/kelvin. Stainless steel is ~20, so it's a much better insulator than cast iron.

The Baking Steel Griddle Has Arrived

Seasoning is really tough stuff, I wouldn't worry too much about scraping it off via mechanical action unless you're _trying_ to do that.

The Baking Steel Griddle Has Arrived

Am I the only one that actually said "Goddamn, Kenji" out loud when looking at those pictures?

The Food Lab's Definitive Guide to Grilled Steak

Sous vide works great for steaks but you can't LEAVE them in the circulator after they come to temperature, as it impacts the texture-- they get mushy. That's all.

The Food Lab's Definitive Guide to Grilled Steak

If you don't live in a big city, it's impossible to get dry aged prime steak without paying even more for mail order with dry ice.

Even if you do live in a big city, you can't get that steakhouse char (which I personally don't like, and agree Kenji's method is better) without a salamander at home.

Steakhouses are events, suitable for celebrations. There's nothing like sitting down in front of a giant piece of meat. They aren't intimidating, as many special-occasion restaurants are, with foreign names and pronunciations and weird preparations many people don't understand. It's just a great steak.

Why the Knish Became New York's Miss Congeniality

Interesting! I probably had my first Yonah Schimmel's knish around 1992 or so. So I never go to taste the good stuff.

Why the Knish Became New York's Miss Congeniality

So you're saying Yonah Schimmel's changed their recipe, switching from schmaltz to vegetable oil? I find that hard to believe, since when you go to the shop it's extremely clear they haven't changed the decor one bit in many, many decades.

I'm under 40 so to me, Yonah Schimmel's is the sisyphean ideal of the knish, but my dad tells stories about when he used to go down the shore when he was a little boy and buy knishes from carts, and he says they were much better.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

You're opening tomorrow, and you forgot to link your website and list the address! Got to get your plugs in, man!

173 Morgan Ave
New York, NY 11206

Only a 37 minute subway ride for me... gonna stop by this weekend. Good luck!

How I Built a Barbecue Restaurant in Brooklyn: Mustering the Troops

Management certainly, but you don't need many of those. Unless it really takes off and you end up with 100 BBQ joints across the northeast, which would be awesome!

Even if many employees don't look at it as a career, and lets face it, most bartenders and certainly barbacks won't, your aspirational attitude will certainly lead to happier employees providing better service. Maybe in a couple years the Meyer comparison won't be so easy to dismiss.

How I Built a Barbecue Restaurant in Brooklyn: Mustering the Troops

The Jamaican porn bit was hilarious!

I wonder if Tyson really expects people who want to make a "career" waiting tables at a BBQ joint. Working the pit perhaps, but waiting tables seems unlikely. Danny Meyer says the same thing and I believe it because 1) Lets face it, he's Danny Meyer and 2) The average check at his fine dining restaurants is quite sizable. But a BBQ joint? I don't see it.

Requiem for an Egg Cream: In Search of a New York Classic

U-bet actually has malt added. It tastes different than Hershey's, like the difference between a chocolate malted and a chocolate shake.

Requiem for an Egg Cream: In Search of a New York Classic

I don't like adulterated egg creams. The beauty of the egg cream is that the seltzer cuts the thickness of the chocolate milk, making it more like a chocolate soda, refreshing.

My grandparents, old NY/NJ jews, always had diet chocolate soda in their fridge. Vile stuff.

Requiem for an Egg Cream: In Search of a New York Classic

Egg Creams are one of those things I don't go out of my way to order out because they're so easy to make perfectly at home. 2:1 milk:seltzer in an 8 oz cup, 2 tablespoons of U-bet, stir vigorously. Canned seltzer is better than plastic bottled as it's more carbonated, but bottled is OK too.

I can't tell any substantive difference between my homemade egg cream and the Gem's version, which I always took to be the gold standard. I guess I'll give it a shot next time I hit Shopsin's.

The Age of the Vegan Tasting Menu: A Look at Del Posto's 8-Course Vegan Meal

No offense, but if you take two 5 year olds to a restaurant selling a $179 tasting menu, the other diners will likely kill you. These meals take 3-4+ hours. Even armed with personal ipads, no 5 year old will sit through that.

The Age of the Vegan Tasting Menu: A Look at Del Posto's 8-Course Vegan Meal

Only one dish featuring mushrooms and no eggplant at all. No use of "textured vegetable protein" (which isn't legit) or tofu (which IMO is) at all. Very impressive!

How to Cook Ribs for 12,000 People: 2 Days at the Big Apple Barbecue Block Party

Hometown beef ribs were AMAZING. Star of the event. I would never wait in line at a NYC BBQ joint at the big apple block party, and I used to look down on people that did, figuring they didn't know any better or didn't have the testicles for the lines. Thank god another member of my group "didn't know any better". They were crazy, crazy good.

How Ivan Orkin is Changing New York's Ramen Cuisine

Blogs like Seriouseats need to post updates every single day. Wacky new concept restaurants make for good copy. They come and they go. Some work and some don't, just like all restaurants.

Not saying anything about Ivan's joint in particular. I haven't tried it yet. It sounds gimmicky, but Kenji wrote the article and I find his tastes align closely to my own-- or in short, I trust him.

How Ivan Orkin is Changing New York's Ramen Cuisine

Ivan Ramen looks interesting in a WD-50 kind of way. What I mean there is that eating at WD-50 is an adventure, you exclaim over every little plate, and if you're a cute young asian woman take pictures with your cellphone, and are so very impressed at how inventive and playful it is. But would you eat there on a weekly basis? I wouldn't. If I could avoid the lines, I would hit up Ippudo every week or two for sure.

How Katz's Deli Makes Their Perfect Pastrami

Katz's cures the brisket rather than brining it, maybe that makes it too salty, and boiling removes some of the salt? Just my guess.