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Scott569

The Best Gas Grills Under $500, 2015 Edition

Cheap and good can happen. I bought a Sunbeam gas grill for under $200 maybe 13 years ago, it was never great but it was and still is a pretty good cooker, even after I left it uncovered every winter. Guess I got lucky there.

That said, there is a creed when it comes to tools: A quality tool will only disappoint you once, when you pay for it; but a cheap tool will disappoint you every time you use it.

The Dark Side of the Spoon: What Astronauts Eat in Space

I'll just leave this here.
http://www.cheeseburgerinacan.com/
I'm so sorry.

Grilled Asparagus With Aioli Is the Ultimate Backyard Finger Food

Only a related question (/me points to aioli recipe two links away), but I've been given to understand that a proper aioli used only garlic for emulsion, with no eggs. I mean, I know why we usually do (why eggs? Because eggs!), just wondering what you think.

The New Rules of Pasta Salad

Macaroni salad to me has always been something best enjoyed by the cold midnight glow of the refrigerator light. I've had many variations, none especially noteworthy. This "sauce not dress" idea has some merit, I think.

Also, I must giggle that SE and Chef John both posted macaroni salad on the same day.

Bang Bang Chicken, Hold the Bangin': The Modern Way to Make Sichuan Chicken Salad

I think this would work fine with poached or stir-fried chicken.

I have an old Americanized Chinese cookbook that includes these instructions for poaching chicken breast for cold salad: In a saucepan, coombine chicken and broth. Cover and bring to a boil, then simmer for 15 minutes. Remove from heat and let chicken stand in broth for one hour.

IIRC the result was tender and quite juicy. These days I'd be more conscious of food safety temperatures during the standing phase.

How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is

Reminds me of cobbler and/or Dutch baby.

The Serious Eats Mushroom Shopping Guide

Just please stop calling them "baby bellas", all that does is drive the price up. One local market sells button and cremini for the same price, another sells baby bellas for 50% more. Guess where I shop....

How to Make a Killer Fully Loaded Iceberg Wedge Salad

So if I take a head of iceberg and a jar of good quality ranch, and my mealtime is me tearing off bite-size chunks of lettuce and dredging them in dressing as I stuff them into my mouth, does that make me a bad person?

The Good Bagel Manifesto

I buy mass-produced supermarket plain bagels and eat them, untoasted, by tearing off bite-size pieces and swiping them in a tub of strawberry flavored cream cheese. I guess I've got it all wrong.

What I Ate When I Couldn't Eat Anything: Facing Gestational Diabetes as a Food Lover

Pork chops for breakfast sounds great! Listen, steak and eggs is a thing, pork is a big-time breakfast meat, so chops and eggs is nothing but a natural progression.

The Food Lab's Definitive Guide to Grilled Steak

unfortunately, it's not possible to put together several steaks into a large roast
Disagree, my wife has demonstrated formidable skill in tying a few ribeyes together to form a very passable prime rib roast.

Also, I must object to the term "well done". That level of doneness doesn't make me feel well, it makes me feel ill. There are only four levels of doneness for a good steak: rare, medium rare, medium, and ruined.

Tips and Tricks for the Best Scrambled Eggs, Your Way

@Pintchow, the butter is the healthiest part of the egg, so I'm told.

Has anyone else finished a pan of scrambled eggs with a big dollop of mayonnaise? I don't do it much anymore, but in my youth it was nearly a standard. Eggs cooked in oil, dressed in oil mixed with egg. So elegant.

Tips and Tricks for the Best Scrambled Eggs, Your Way

My usual technique has no name, I call them "stirred eggs". Break eggs into a buttered pan and cook as if over-easy. At the time you would turn them, stir to break everything up and mix together, continue stirring until done. Now I prefer soft-scrambled, but this method is much faster, tasty, and fewer dishes to wash.

How to Make Your Ice Cream as Dense, Rich, and Chewy as a New England Scoop Shop's

home freezers, which maintain a temperature between 10 and 20°F
Um what? My ordinary residential freezer hovers near 0°F all day every day, and will make -12° if I ask it to (I don't because that breaks the ice maker). And I can buy dry ice at every supermarket in the county. Is there something wrong in NYC that we aren't being told?

Taste Test: The Best Supermarket Bacon

I'll add my recommend for Kirkland, and Farmland is my favorite supermarket brand.

If you're buying bulk from the butcher counter, it's very likely that you're getting Daily's brand, and that's some of the best bacon there is.

The Case for Loving Vintage Cookbooks

Meta Given's Encyclopedia of Modern Cooking (1949). That's the book that truly turned me on to cooking some 30-odd years ago, and I still rummage through it when I need inspiration or a sound reference.

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

For those of you who say buttering the pan results in dry spots, it's because you're not using enough butter. A grilled cheese is not health food, live a little!

My favorite is American and sharp cheddar (gooey and tangy) on good sourdough. Tomato soup is a must. I like the recipe Kenji developed for Cook's Illustrated, but if I'm not down for all those steps, his 15-Minute Creamy Tomato Soup (Vegan) is quite nice (though I de-veganize it with butter and cream - remember, not health food). But Campbell's is fine too.

Dipping Into Queso, a Texas Potluck Classic

Just wanted to say that I enjoy these kinds of background pieces, they're a face of SE that I really appreciate.

Pump up the Party With Cheesy Poutine Poppers

I would like to recommend once again the Better Than Bouillon line of broth bases. The ingredient list for their beef base starts with "Roasted Beef with Concentrated Beef Stock". It's better than any prepared store-bought beef broth, and yes, it's better than bouillon cubes by far. (I have no stake, I'm just a huge fan.)

Know Your Chicken: What USDA Poultry Labels Actually Mean

@zorazen, I see. Well, aversion to cannibalism is mostly a human thing. Yard chickens take pieces out of each other now and then, mostly bits of comb/wattle, and an occasional eye if two of 'em got to feuding.

There's an odd thing. I'm not keen to eat the meat of a carnivore, but I have no problem eating a chicken that ate chicken meat. Is that paradoxical?

Know Your Chicken: What USDA Poultry Labels Actually Mean

What's the deal with this "vegetarian feed" thing? That's so wrong that it's not right at all. Growing up out in the sticks, our yard chickens loved to browse on bugs, worms, and mice. They made the best eggs I've ever known, and when the time came, they made the best chicken soup.

How I Built a Barbecue Restaurant in Brooklyn: What Happens When a Restaurant Dies

Sad, touching, and informative. You have a fantastic writing style, Uncle Ho. Always looking forward to reading your articles.

Sorry, New York; Why Los Angeles is the Best Pastrami City in America

The biggest problem with LA is that it's in California. The biggest problem with NY City is that it's in NY State. The politics in both places drive me to drink.

Well, to drink more, but you get my point.

A Song of Spice and Fire: The Real Deal With Hunan Cuisine

I came to say what just-eat-it said. A little place around the corner from me is Hunan Express, and they don't make anything like this, or anything with much heat at all for that matter. (At least the "express" is right, there's no tables and every order is takeout.)

Also, +1 for another well conceived background article. I enjoy these.

The Vegan Experience: Welcome to Year 4

All through January I suspected that Kenji was purposely overdosing on meat, getting himself good and sick of it to ease the slide into Vegan February.

I'm a confirmed omnivore, but I've come to look forward to reading about these vegan adventures. The exploitation of innocent potato starches to make a cheesy sauce, that was just plain genius. And to echo, it's not about good vegan food, it's just about good food. Those vegan baconized mushrooms have a place on my plate, even if it's next to a ribeye. Bring it!

About those sponsored posts...

I'd like to make a couple comments about those sponsored posts that SE puts up every so often. Yes, I know the site has to bring in revenue, and I'm not here to talk about that. There are two changes I'd like to see.

First, I'd like to see the comment section left open. This is a community site, and the discussion below a post is at least as valuable, if not more so, than the post itself -- sometimes the number of comments is the only thing that gets me to click through to a post I might otherwise skip. This is equally true for sponsored posts. (Yes, I know SPs tend to draw criticism in the comments, which is why [I imagine] they're closed from the start, but c'mon! Let the mods do their job, kill off-topic comments, and ban commenters that do it habitually.)

Second, I keep seeing SPs floating near the top of the feed, even several days after they were posted, above newer content. Please stop doing that.

Pre-cooked bacon: Where's the fat gone?

Since being volunteered to help with my dad-in-law's new food trailer, I've been introduced firsthand to the phenomenon of pre-cooked bacon. It surely speeds the process of assembling BLTs and bacon cheeseburgers.

But there's one thing that bothers me: What happens to the drippings from that pre-cooked bacon?

When I cook bacon at home, the drippings are at least as important as the bacon itself, and I make sure to collect and preserve every last drop. It's my #1 preferred cooking fat for nearly everything.

Considering how widespread is the use of pre-cooked bacon in food service, the process of making the stuff must generate huge lakes of drippings each year. It's not being jarred and sold on grocery shelves, so where does it go?

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