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shoneyjoe

Deviled eggs

Mine is dijon mustard, smoked paprika, a very heavy hand with the black pepper, mayo, worcestershire, and quite a lot of tabasco, and dusted with more smoked paprika.

Pizza Poll: How Do You Like Your Sausage?

My wife and I have this debate from time to time, but we just have the binary "slices" vs. "poops" choices. I think she prefers slices; I prefer poops. But I think my ideal sausage poop is a somewhere between a pebble and a hunk.

6 Smashingly Good Smashed Burgers

Good stuff at Tasty Burger in Southie or Cambridge, MA.

Staff Picks: What's Your Go-To Dinner Party Dessert?

Since most people know me and know that I'm not above tackling a super-intense and involved dinner party spread, I like to switch things up and get ridiculously down-home with a Snickers Salad. 6 roughly chopped regular-size Snickers bars; 6 roughly chopped granny smith apples; 8 oz. tub of Cool Whip. Combine thoroughly and chill. Done.

Or cheese plate and port. Also good.

What to do With a Lot of Whipping Cream

Compound butters I've tried and liked: thyme, chive, and miso. Separately, not together.

Culinary land mines

Cilantro can kiss my ass. Same with hazelnuts, those little stale-tasting bastards.

Chain Reaction: We Try McDonald's Bacon Clubhouse Sandwiches

Crispy Chicken > Burger > Grilled Chicken.

The crispy chicken breading has exactly the right seasoning to keep up with the quart of sauce that's apportioned to each sandwich. The burger is a standard gray, but it's familiar. The sliminess that is the grilled chicken is one large bite away from squirting out the other side.

Manner Matters: Crack Open That Bottle

Related question: I hosted a dinner party for about 10 people, and many brought a bottle or two of wine or a sixer of beer. We opened as many as we could, but since I had also provided my own, there was much more than could be consumed in that one sitting. One friend came with (I think) two bottles - we never got to opening his, which was too bad. But they disappeared afterward, and I strongly suspect he took them home at the end of the night.
Thoughts?

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

My mother-in-law's pepper sauce. Amazing.

Paleo Diet Craze- Love it or leave it?

I've not done it, but I have several friends on Facebook who have, and I've had to mute their feeds accordingly. In my experience, there are three main groups who simply won't shut up on Facebook - Ron Paul supporters, Crossfitters, and folks doing paleo.

Maryland

Your ideas are intriguing to me, and I wish to subscribe to your newsletter.

Asian Vegetables in Non-Asian Dishes

This is fascinating - thanks everyone!

Asian Vegetables in Non-Asian Dishes

I guess I should mention the only ones I can come up with are taro snack chips and edamame succotash.

Manner Matters: Don't Cook at My Dinner Party!

So I had a bunch of dinner parties in grad school. Mostly, I would ask that people bring wine or beer. Law students can do wine or beer.
What I was not prepared for was that one set of friends brought, I think, three bottles of wine. And when we only drank one of them over dinner (because everyone else had brought wine or beer and there was more than we could handle, even us lawyers-to-be), they took the remaining two unopened bottles home afterward!

What are the measuring rules for recipes in Serious Eats

+0.035274 oz.
Because math is SOOOO hard... :(

Creamy Chanterelle Mushroom Soup

"Note: This recipe will work with any mushroom."

Challenge: Enoki.

What is YOUR kryptonite?

Smartfood comes in single serving packages. It doesn't matter what the size of the package is - it's a single goddamn serving every time.

What's New York's Best Shawarma?

The best shawarma is always the *next* shawarma, because no matter how good the one you just ate was at the time, it ain't feeling too good right about now...

Where to Eat Near NYC's High Line (Our Updated Guide)

So in early September 2011, I proposed to my wife on the High Line. We were late getting to the park owing to our spending a little more time at a local bar than I'd imagined. And then after popping the question, we realized we were both kind of starving and had no idea where to go for food, and I'd spent all of my scant planning skills just working up the nerve to ask her to marry me, and hadn't quite thought out a celebration dinner or anything afterward. Forgot that SE had put together that first list back then. We've gone back many times and have had wonderful meals nearby, but yeah... Oops. To be fair, we had other things on our minds.

RedFarm Comes Home to the Upper West Side

I'd love to hear what you have to say about a place like Mr. K's.

Open Thread: What's Your Favorite Way to Tweak Traditional Burger Condiments?

I'll add horseradish to my mayo or fresh black pepper to my ketchup.

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Varieties of Pasta

As a classmate of mine from grad school did:
- put wad of spaghetti into cold water.
- boil. do not stir.
- remove spaghetti log and cut into cross-section rounds.
- smother with jarred sauce.

Seriously Delicious Holiday Giveaway: The Baking Steel

Poll: Do You Cut Your Burger in Half Before You Eat It?

To those who fear that the juices are running out of the burger onto the plate, it's not as if I'm not also sopping up those juices with fries.

Asian Vegetables in Non-Asian Dishes

My wife and I were discussing this little thought experiment over dinner and I'm stumped. Are there any definitely Asian vegetables that could be / are regularly used in non-Asian preparations?
Ground rules kind of went toward a very limited set of "definitely Asian vegetables" like bok choy, daikon, bitter melon, etc. Similarly, "non-Asian preparations" was narrowly construed to exclude plain steaming (like yeah, you can steam bok choy and serve it aside a lot of different cuisine items - doesn't count).
So are there things out there like snow peas almondine or taro gratin? Interested to hear your thoughts.

Can you help me name this drink?

So I'm getting married in less than two weeks, and my fiancée and I have been trying to come up with one of those "signature cocktails" that will be served at the reception.

We had a lovely dinner out on Friday at 75 on Liberty Wharf in Boston which introduced us to one of their Spring Martinis: a potent mixture of raspberry vodka, grapefruit juice, and lemon-lime soda.* It's STRONG - too strong to serve at the wedding in its original strength. And while the name fits the drink in normal situations, "Bittersweet Season" doesn't really scream Happy Wedding Celebration in quite the right way.

We rejiggered the proportions to 1:1:1 with a twist of lemon, and have come up with a pleasantly pink cocktail that's simultaneously sweet and refreshing. But what do we name this thing? Everything we came up with involving pink came off vaguely dirty, so I thought maybe we'd throw it out to you guys?

*I will, for the moment, forego my distaste for calling just anything in a cocktail glass a martini.

Bagels: Top or Bottom?

A random question struck me this morning over breakfast: do you like the top or bottom half of a bagel?

The top is cushiony: it's soft, it's loaded, in my case, with poppy seeds which are delicious but tough to eat neatly. And because it's so soft, sometimes it's tough to maneuver when it's more than half-eaten.

The bottom is crusty; it's crunchy and fabulously dense, but I miss some of the topping goodness. However, it's got wonderful structural integrity, which is a nice plus.

Can't decide. You?

Adam Kuban is a poo-head.

Just kidding, Adam. I've always wondered what I can get away with now that you no longer have the ability to ban me. :P

You'll be missed greatly. Congrats on the new gig, and good luck to you!

Help - need grill advice!

So... I'm an idiot, and I left the propane tank connected to my grill. With the tank valve open.

Both knobs on the grill itself are set to "off" but I already wheeled the grill back inside into a semi-screened-in porch (it's screened in, but there are plastic windows that cover them, but do not seal). It was 1/3 or 1/4 full when I left, and it's a 2 hour drive away, and someone's headed out there on Wednesday. Have I seriously endangered my house and should I drive back out there sooner than Wednesday?

Freshly Ground Black P...

Ooops. A BBC Story has mentioned that an Australian cookbook is facing a potential recall over a misprint listing "freshly ground black people."

Has anyone else come across a hilarious typographical error? Or one that made a recipe inedible or impossible?

WTB: Whole Chicken In A Can

OK, so one of my classmates in Law School has gotten a professor's promise that, should she procure a whole chicken in a can, said professor will consume it. Not pieces of chicken in a can - whole chicken in a can. The Onion AV Club has another review for your reading pleasure too.

The only problem is - nobody seems to know where to buy one. I've tried the trusty interwebs, and nothing seems to be coming up either. I'm in Ann Arbor, Michigan, and while Zingerman's sells a lot of tasty things, this doesn't seem to be one of them. So can you help us out? We totally want to see our professor gag one of these down.

Grilled Cheese?

It's a food issue, it's a relationship issue, it's both! An advice column last month in the Boston Globe ended up using the term "making a grilled cheese sandwich" as the most delightful euphemism.

http://www.boston.com/lifestyle/relationships/blog/2009/06/allergic_to_grilled_cheese.html

I stumbled across it today randomly, and felt it might be the perfect question to ask all of you eaters. Given both the general ethos on Serious Eats as humorous and wise, as well as SE's penchant for good foodstuffs, what food-themed advice would you give?

All-Star Sandwich Bar in Cambridge, Mass.

"The bread is basically just a barrier between your hands and the massive pile of meat you’re devouring." The "Beef on Weck" at All-Star Sandwich Bar When top-notch chefs take on low-brow projects, the results can be hit or miss. Anyone respected for his work in the kitchen should be able to work magic with simpler culinary forms. But too often, those accustomed to higher-end fare might have a hard time learning the language of the pizza, say, or the hot dog, or the burger—turning out over-thought, overpriced dishes that lose the spirit of the original. What's important is the match between creator and concept. And in that respect, the All-Star Sandwich Bar, on Inman Square in Cambridge, succeeds wildly.... More