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schmonsequences

Finally, a Tool for Making Totally Clear Ice Spheres

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

I smoked a steak a long time ago and it was fantastic. Don't know why I haven't tried to repeat it since, but now I will. As always, thanks for the inspiration.

Coffee Science: How to Make the Best Pourover Coffee at Home

You need a good grinder to make good coffee.

The Food Lab: The Hard Truth About Boiled Eggs

So what will you know four years from now that you're not sharing with us today?

An Open Letter to Serious Eaters

For what it's worth, I like how the Yahoo Food page allows you to expand an article, and then resumes the main page's content as you scroll down. Also, pages that continually add older content as you scroll down, instead of having to click a button.

I'm sure your new design will be fun. Viva la revolucion!

Steaks reverse sear method gone wrong!

Thicker steaks are much more forgiving. I salt just before cooking, put in a 300 degree oven and go to 115 internal on a 2" steak. Finish it off with a blowtorch (max power propylene, leaves no gas flavor, not sure if this different from standard propane torch), followed by a pat of butter and maybe some coarse ground black pepper. Let it rest for five minutes.

There are many ways to cook a steak, but this is what works for me.

Petition for McDonald's to Add a Healthy, Meatless Item Reaches 90,000+ Signatures

Good idea. Let's petition the post office for meatless options too. The sales fliers taste terrible.

If you're going to spend the time and effort, petition that they raise their wages. Should probably boycott them for that alone.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Prime rib. Another one.

Homebrew Troubleshooting: How to Fix Yeast-Derived Off-Flavors in Your Beer

I have a very similar all electric HERMS and love it, besides the post brew cleanup.

I'm still fermenting in plastic buckets but I'm thinking about upgrading to a 15 gal plastic conical. What do you use?

Preserved: Boiled Cider Syrup

I've made this before. Great in tea, especially around this time of year.

Ask a Bartender: What's Your Favorite Whiskey?

Ardbeg Uigeadail, Tuthilltown Hudson Manhattan Rye, Wild Turkey 101 Bourbon

Ask a Bartender: What's Your Favorite Whiskey?

Lotsa love for the Rittenhouse, but I'll take Wild Turkey 101 rye. If it's ever available again.

5 Coffee Myths Debunked

Nice, but what's with the aeropress guy under the fancy coffee heading? The pic doesn't match the topic. Is aeropress fancy?

Open Thread: What Words Should Never Be Used to Describe Food?

Beautiful. Pristine. Perfect. Anything Gordon Ramsay would say. Also when a chef/cook refers to something they made singularly as "what we have/made". There's nothing wrong with taking 100% credit or blame.

The Maloney No. 2

Good drink. And educational. Had to look up what makes a bourbon bonded.

How to Improve Bottled Barbecue Sauce

store bought bbq sauce is gross. no point trying to fix up that chemical gunk

What Are You Drinking, Jason Wilson?

WT 101 rye or bourbon? I haven't seen the 101 rye anywhere for months, or longer.

Open Thread: What's Your Favorite Chinese Takeout Order?

The Food Lab: How To Cook and Shuck a Lobster

Someone is showing off their ridiculously good camera

AHT Giveaway: Case of Pat LaFrieda Burgers

After Kenji's experimentation with burger blends, I did my own. Short ribs, chuck, sirloin, and brisket. They were all great. Plain chuck included. Home ground beef from quality cuts is so much better than anything pre-ground and bought.

Except Pat LaFrieda's I'm sure.

What Gross Food Stuff Did You Do as a Kid?

Microwaved cheddar on pretzels, until the whole thing was one solid mass wading in a pool of oil.

What was I thinking? No hot sauce?!!!

Steakcraft: Quality Meats' Seared Three Filets

Tilt your head back, and let the meat slide down your throat hole.

Snapshots From Hong Kong: Red Bean Pie from McDonald's

Yeah, no doubt this causes cancer

Ask a Barista: What Drink Do You Hate Making?

Sorry, but wtf is with this series of what baristas do and don't want to make? I appreciate the "art", but it's a service industry, and the customer is right. I make my own coffee pretty good. No barista required.

The Food Lab: Can I Dry Age Beef At Home?

I was "dry aging" a 20 lb primal strip with fat cap in my beer fridge (just beer, no food) a couple of months back when I saw your tweet saying it rots by 9 days. I was at 9 days at the time and immediately pulled it from the fridge and carved it up. There was no rot; it definitely could have gone longer. After trimming off the fat and exterior crust I was surprised at how moist the meat in the center still was. I think it's worth another try, possibly with a fan placed in the fridge, but I'll look forward to your next article.

Cablevision drops Food Network, do you care?

Just found out today that Cablevision has dropped the Food Network (and HGTV) from their channel lineup. That used to be my go to channel when I nothing else was on. Now, I couldn't care less. I already emailed Cablevision and requested they add the Fine Living Network in its place.

Will you miss the Food Network and all their prepackaged personalities (and the product endorsements that come with them)?

Dinner Tonight: Sichuan-Style Chicken Noodle Soup

This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast. More

Recap: Top Chef DC Finale, And The Winner Is...

Another year, another city, another Top Chef finale! The competition was fierce as the final three contestants cooked their hearts out for the judges in Singapore. Who won the title of Top Chef, and who just went home empty handed? It's all ahead in this week's recap! [Warning: Spoilers ahead!] More