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.

Taste Test: Is Domestic Parmesan Cheese Worth Using?

There are a few domestic cheese makers that would whip the pants of you for calling their parmesan imitation. Look harder then your local supermarket. To call trader joes your second best is down right insulting. I can honestly say that i hope you never find them. More cheese for those of us who actually know better.

Does Mixing Oil and Butter Really Alter the Smoke Point?

Win a Copy of 'The Big-Flavor Grill'

Hard wood fired grill.

Smoky and Spicy Apricot-Glazed Barbecue Ribs

Having moved into a second floor apartment, with no where to put a smoker, I've experimented with liquid smoke. With ribs, the best results is a weak brine with a small amount added. Make sure its liquid smoke and not the smoke flavoring. The later has other junk in it. I wish i could have posted this anonymously as i would never never have advocated liquid smoke before moving. Wouldn't mind seeing some food lab work on this.

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

I also was thinking brewers malt. A third of the cost and it would be fun to experiment with the different lovibond and protein levels.

Win a Copy of 'Fried & True'

My mom? From a box (Tyson), to the oven, to the plate. Nasty stuff as I remember it.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Saucisson en Croûte

Win a Copy of 'The Meat Hook Meat Book'

Short loin. With all the great cuts that come from it.

Burger Toppings Week: The Smashed Reuben Burger

Not sure how long ago you did this. I am sure you will never do it again.

Burger Toppings Week: Vamos a Mexico With the Cemita Burger

@Ocean Don't feel sorry for us, We just don't like the taste of soap.

@Daniel we have a thriving Hispanic community here and it's grown in local gardens. We get enough that we can freeze it for of season use. Yeah, I'll give it a go.

Burger Toppings Week: Vamos a Mexico With the Cemita Burger

Epazote maybe? Can't stand cilantro,

10 Great Ways to Buffalo Sauce Your Food

I know you limited this to just 10 but, there are so many more. Any deep fried, stir fries, salads, just to name some. I sure others will chime in.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Spatchcocked poultry.

Giveaway: Win a Super-Fast Thermapen Thermometer

Reversed seared beef strip loin steak.

Blue please

Herb-Crusted Lamb Skewers with Dijon Mustard

I my area I have a zero chance of getting any cut of lamb. Will a beef or a pork cut stand up to this?

Ideas in Food vs. Linguine alle Vongole: Part 1

Sorry guys. Hate to burst your bubble. The shuck clams by freezing them isn't an innovation nor did you create it. It a technique. I was taught this in school in the early 90s and can be done, start to finish, in six hours using a blast chiller. Less if it's under 50 pounds.

Bake the Book: Wine-Poached Nectarine Tart From 'Fruitful'

This would be a great one to read and try.

Enter to Win a Ham Independence Day Package From La Quercia

Could we stop hamming it up?

Crispy, Crunchy, Golden Shredded Hash Browns

Why is it that most of Nick's posts sound vaguely if not outright amateurish. We serve close to 50 pounds of hashbrowns a day. The potatoes are peeled, soaked in salted water, and then run a 5 minute cycle in a salad spinner. Cooked on a flattop using ghee or if budget doesn't allow that whirl. I don't own or have a microwave at work.

Manner Matters: Dealing With the Drunkety-Drunk

Discreet taser? Sorry just couldn't let it go. Contrary to what movies, tv, and news shows tazers don't knock you out. For about thirty seconds your out of it. Then your in the ultimate adrenaline enraged kick a$$ mode. Add to that alcohol and he/she will beat the crap out of anyone in fist distance.

The Best Way to Grill Hot Dogs

@Daniel Gritzer I also enjoy fact checking meatguy's "facts". Nitrate hasn't been outlawed. It's a key ingredient in cure #2 (various brands) and must be used in cured meats that are hung and smoked. The rest of his comment is mostly gibberish.

The extra step of simmering dogs then searing them is worth it when what you simmer them in can go on the dogs. As in chilli or the sabbrett onion stuff that is suggested.

An Open Letter to Serious Eaters

Powerusers? This is my homepage. I visit and use it 20-30 times daily. My cheftap app. Is full of recipes (mostly Kenji's) that I use daily. As written for home. As inspiration at work. Other then a survey awhile back, first I've heard of any of this. I agree with Jeff talk was the only reason to visit on the weekends. I had already read everything else. Every damn article. All of the content provided. Thanks for the two hour notice. Disappointed SE.

Fresh fruits and vegetables. And then...

I seem to remember that when considering good or better for you fruits and vegetables, when brought to market, had a certain order of wholesomeness. This went fresh, freeze dried, frozen and then canned. Can anyone confirm this for me? I'd rather do my own research and find cited sites. I'm limited to stupid smart phone with restricted access. My question boils down to this. Does freeze dried belong on such a list? Does it really come in second?

Are all wiskeys distilled?

This question was posed today in a discussion about food. Are any produced by simple fermenatables? The question caught me rather lacking, and frankly, just don't know.

What is that subway smell?

Ok Serious Eaters or maybe not so Serious Eaters what is it? Found myself in a subway today, the whys and such not important, and it took about half a minute before gag reflex kicked in. I mean literally intense I'm going to lose it here and now. I must have been green around the gills because a worker that was cleaning tables said; "don't worry your not the only one." as I more or less ran past. Is it the new breads? I fondly remember eating there pre culinary school days. What happened? I was told later they all smell that way.

Dump sauce ideas?

Ok SEaters, need ideas for what we call dump sauces. Yeah it's not an appetizing term. It's just generally used. Giving where I work, think nursing home, we deal with alot of dietary restrictions and one recipe works for one but not another. So here's the idea and the problem. We might do a stir fry and offer three different sauces. Or a pasta dish with the usual sauces. The problem we have is that our proteins are cooked unseasoned period and sauces are the only way to change are enhance flavor. So we need your help, as our ideas are running a little simplistic, as to your ideas.

ripping hot oven

I knew something was screwy with my home oven. I borrowed an thema K with an oven probe and found that this oven runs at 625° when set at 400°. I've been seasoning cast iron all day and temp has been constant. Question is: other then pizza. What would could you do with that much heat?

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