Latest Comments

Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs

Just made this for a lunch party. I also didn't have maple syrup and used honey. Still it turned out amazing and to raves from the guests. Definitely a cheftap keeper.

A Tale of Two Tapenades (and How to Make Them)

At one place i work we used a vertical (buffalo) chopper and added ingredients in three stages. First batch was chopped into a paste. Second into a rather fine chop. The last into a course chop. The whole process took about five minutes. I assume the same can be done with a home food processor.

How Horror Star Vincent Price Eerily Predicted America's Culinary Future

@Tomatohead you are a tomato head. It was price and he's listed in the credits.

I inherited the original from my mother and remembered I have it now (in storage). Time to dig it out and read it again. Will order a new one in support of it and serious eats. Thanks for the article and reminder.

Homemade Sriracha

No, the seeds won't puree. They are strained out in step 3.

Crispy Cheese Tacos

I don't get the cool down either. The breakfast crew at work do something very similar on thier flat-top. They lift them off and flip them onto a cutting board. They get filled, folded, and plated. Crisp up before they hit the window.

Chicken-Fried Chicken With Cream Gravy

I agree with the others. Gravy is made after in the same pan while chicken is kept warm. Pour off most of the now chicken flavored fat with fond and proceed. The salt needs to be cut back if you find yourself using enhanced chicken. The added cream isn't needed either. Plenty of mouthfeel from the roux.

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

Slice of cheese swiped with mayo then another slice of cheese swiped with muffuletta olive salad. Repeat until inch thick and a final slice of cheese. Heated until melted if functional. Cold if barely standing.

How to Clean and Cook Morel Mushrooms

Once again something that is incredibly easy to enjoy has been over complicated by SE. Morels do not need the soy umami boost or anything else for that matter. I've been hunting and eating them for forty plus years and have never heard of such a thing for cooking and enjoying fresh harvest morels. Just soak in salted water to rid of critters. Flour very very lightly for some texture and brown in butter/oil at medium heat. Why would you distract from a good thing with all the extras? Just doesn't make since! Oh and watch out for the mushrooms that looks the same but isn't hollow. The solid ones can be lethal. Just saying.

The Best Way to Store Fresh Herbs

While I won't/can't disagree with any of this. I will agree that basil and even rosemary are special. Given trimmed stems, upright storage, in unclorinated fresh water. They both can be propagated. Given time and care, both will develope roots and can be potted or planted. I now have four basil plants and two rosemary plants growing in pots on my windowsills from store purchased boxed herbs.

Just 1 Bottle: 9 Cocktails to Make With Vodka and a Trip to the Grocery Store

Love these posts. Except now I have four bottles instead of just one. Thanks Nikki. Yeah, a bit sarcastic but thank you all the same.

Coq au Vin (Chicken Braised in Red Wine)

This looks perfect for my first acidic recipe in my new-ish Lodge Serving Pot (smaller dutch oven). As we are a family of two I'll just cut the recipe in half. Cooking times should be similar. The temperature for the breast might shorten time a little so I be careful to monitor that. Tomorrows dinner!

The Bird That Bites Back: How Nashville Hot Chicken is Made

Buffalo chicken take off? Sorry son, hot chicken has been around for decades longer then anyone even thought of coating worthless chicken parts in hot sauce.

Entertaining Made Easy: Store-Bought Frozen Hors D'Oeuvres We Love

I second selyar. There isn't a Trader Joe's or a Whole Foods within a hundred miles from where I currently live. Where are the more common national brands. And seapak isn't one of them.

The Best Cheesesteaks in Philadelphia

@KevinGardo you skimmed the post didn't you? Have another go at it and read it this time. Especially the review for Campo's.

Slow-Cooker Sage and Sausage Stuffing

The bread isn't included in the ingredients list in the microdata format for offline viewing. Love this recipe have made it three times at 1/3 scale just to have some on hand for easy side or breakfast. Freezes well but goes fast.

The $29 Thermopop Digital Thermometer Measures Up

@Arielleeve the thermopop is still a viable option for you. When/if you order. Do so from and search for and add pot clip to your order. The stainless one is part # PH001.

The $29 Thermopop Digital Thermometer Measures Up

Don't forget that the Thermopop's display is backlit and rotates.

How to Deep Fry a Turkey Without Killing Yourself, Indoors and Out

Glad to see a temptest1 and not a thermopen for once. I sincerely hope you guys are over that stupidity. Compared to the temptest1 the thermopen is a one horse pony.

In the Midwest, Great Bologna Is a Way of Life

Here in central Indiana if you serve hm salad made with ground ham and not bologna people won't eat it. Unfortunately I can't find a good fried bologna here anymore. At least not one that isn't a slab of the deli stuff. Need to find me a shipped supplier now.

Helga's Meatballs and Gravy With Carrot-Apple Mashed Potatoes From 'Marcus Off Duty'

I also haven't seen veal for purchase in decades. I just checked with Gordon Food Service and Sysco. And here i thought beef prices were high. Veal for meatballs just isn't going to happen in my lifetime. A lean cut of pork will have to do.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

@Kenji after reading willsfca first comment it had me on.the floor with a tear in my eye and stitch in my side. My very first thought that got me going was the what about that Popeye Chinese chicken thing thought? Food Lab has always had its fun side and enjoy every one of them. Your response was dead on and a polite way to tell willsfca to step off. Here's to many more years Food Lab and SE!

Peruvian Party Food: How I Dug Into Pachamanca

I can see doing this next weekend. Firebrick to line the hole. Fill it with wood. Red oak, cherry, or hickory sounds good.let it burn down to a bed of coals. Bag of lava rocks on that. A weber kettle size grill grate next. Load the food. I don't shuck corn anymore. It gets injected under the husk with butter and what not. When done the bottem end gets cut off and get squeezed out removing silk and all. Metal on top and bury it. Yep, give it a go Saturday.

Mushroom-Stuffed Hamburger Meatloaf With Beer-Cheese Sauce

Two strikes with the first two ingredients listed. Then got to the cheese sauce. Velveeta? That's three strikes in and of it's self. The meatloaf will go on menu for this week. Tomato sauce, pickapeppa, and mustard glaze. The cheese sauce for fries from this site to pass around. Tomorrow's dinner.


scaramoche hasn't favorited a post yet.