Recent Comments

From Recipes

Homemade Vegan Kimchi

Hey Kenji, awesome post, natch, haha... I was wondering what would happen if you used miso paste AND fish sauce? How about all 3 umami bombs?

From Recipes

Sous Vide Egg Souffle

@dbepstein I was thinking the same thing!

From Talk

Robyn Lee's Camera

I just bought a Nikon D7000 with a 35mm f/1.8g prime lens and it's amazing! My friend recommended a prime lens, he has a Canon EOS 5D Mark II and was trying to get me to buy that. Unfortunately, it was out of my range, even used (which is how he got his).

So far I'm happy with it and the lens is just fantastic!

From Recipes

Melty American-style Cheddar Cheese Slices For Burgers and Grilled Cheese

Awesome sauce again Kenji! (pun intended)

I'm assuming the same amount of gelatin is okay even if you use something like vegan or kosher gelatin, correct?

Thanks again!

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Recent Posts

From Talk

Wings In NYC

From Talk

Food Humor On Sitcoms

From Talk

Bear Claw Donuts

From Talk

Laab/Larb Recipe

See more posts by ssp242 »

Recent Favorites

From Recipes

Homemade Bagels, à la Jo Goldenberg

From Recipes

Sunday Brunch: Tamago Gohan

From Recipes

Easy Provençal Lamb

From Recipes

Roast Beef Po' Boy

See more favorites by ssp242 »

Recent Polls

From Serious Eats: New York

ssp242 answered "No. There are always dangers inherent in alcohol, and Four Loko is no different." to Should Four Loko Be Banned?

From Serious Eats: New York

ssp242 answered "Depends on the place" to Do you order sushi omakase or à la carte?

From A Hamburger Today

ssp242 answered "Hell yes!" to Do You Like Chili Burgers?

From Serious Eats: New York

ssp242 answered "Tell the server, then try to forget about it. " to How Would You Deal With Restaurant Error?

Recent Quizzes

From Serious Eats

ssp242 got 66% correct on How Much Do You Know About Watermelons?

From Serious Eats

ssp242 got 50% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

ssp242 got 60% correct on How Much Do You Know About Food TV and Its Personalities?

See more polls and quizzes by ssp242 »

Recent Comments

From Recipes

Homemade Vegan Kimchi

Hey Kenji, awesome post, natch, haha... I was wondering what would happen if you used miso paste AND fish sauce? How about all 3 umami bombs?

From Recipes

Sous Vide Egg Souffle

@dbepstein I was thinking the same thing!

From Talk

Robyn Lee's Camera

I just bought a Nikon D7000 with a 35mm f/1.8g prime lens and it's amazing! My friend recommended a prime lens, he has a Canon EOS 5D Mark II and was trying to get me to buy that. Unfortunately, it was out of my range, even used (which is how he got his).

So far I'm happy with it and the lens is just fantastic!

From Recipes

Melty American-style Cheddar Cheese Slices For Burgers and Grilled Cheese

Awesome sauce again Kenji! (pun intended)

I'm assuming the same amount of gelatin is okay even if you use something like vegan or kosher gelatin, correct?

Thanks again!

From Talk

Food Humor On Sitcoms

@kakugori

Dead Like Me was one of my favorite shows of ALL TIME! I loved it and Mandy "My name is Inigo Montoya. You killed my father. Now prepare to die!" Patinkin was awesome as Rube.

I met Ellen Muth and Callum Blue at New York Comic-Con a couple of years ago and they were awesome, haha...

From Talk

Bear Claw Donuts

Thanks guys... I really hope they come back!

@Saria, no worries... I'd take you up on that offer but dough and I are mortal enemies when it comes to cooking, especially yeasty stuff... I've only had very limited success.

From Recipes

Puff Pastry

Oh wow... I've got to try this one day (even though dough and I are mortal enemies). Would you recommend freezing the butter for the cold pliable butter stage or just refrigerate it? Thanks!

From Recipes

Juicy Sweet or Hot Italian Sausage

@Grampy use 3.2 oz of salt but other than that I believe this is scalable.

From Slice

The Pizza Lab: Sausages And the Science of Salt

Kenji,

Awesome post! As always, I'm going to whine about non-pork alternatives (have to try and be somewhat of a good Muslim, haha). If I use lean beef how would you recommend I boost the fat content? Vegetable Crisco? Suet? Also, how much fat should be added? As in, what percent by weight of my sausage should be fat?

Thanks for everything!

From Serious Eats

The Serious Eats Book: On Sale November 1!

Honestly, the first part of this article was a waste of our time and your space... "What's Inside?". Who cares?! It's Serious Eats and I've already pre-ordered my copy!!!

From Serious Eats

Giveaway: Enter to Win This Panasonic Breadmaker

Or fresh Afghani naan bread... you could walk into a shop making them fresh and be hungry all over again even if you just had a 10 course meal.

From Serious Eats

Giveaway: Enter to Win This Panasonic Breadmaker

Freshly made French baguette... you could put almost anything on it and it'd make an amazing sandwich (although, I'm not sure about Kenji's hyperbole of dogsh*t but I bet you'd have to think about it for a second or two before you decided NOT to eat THAT sh*t sandwich, haha).

From Serious Eats

The Food Lab: Ceviche And The Science Of Marinades

I just had a thought of a ceviche party! Lay out the cut up fish, ingredients, acids and martini glasses. Tell them to go wild and eat after 10 minutes of adding the acid, haha...

From Serious Eats

So Long, Folks (and See You Next Week)

Adam,

This was my reaction when I just read this:

http://www.youtube.com/watch?v=WWaLxFIVX1s

I'm stuck in Dubai due to a visa issue and the world gets turned upside-down, haha. Well at least the tourists have someone knowledgeable telling them where to eat in NYC.

Thank you so much for all the hard work over the years!


Salem Pasha

From Sweets

The Food Lab: Real Ice Cream Without an Ice Cream Machine

I've been hacking this to death for different flavors and it's been so awesome... people keep thinking I'm buying the ice-cream, haha.

So far, after adding milk to eggs, added 3 small medium frozen and thawed bananas with a cup of coconut milk powder.

Second, crush half a palmful of green cardommom pods, roast and crush half a palmful of pistachios and a teaspoon or two of rose water to the milk before simmering. Strain, add to eggs. When pouring into a container for final freeze, roast and food pro a full palmful of pistachios and mix in.

Third, food pro cornflakes into milk before simmer, add to eggs. When pouring into a container for final freeze, ribbon in Lyle's Golden Syrup.

From Recipes

How to Spatchcock a Turkey

random question, but was this apartment in The Caroline in NYC? haha, coz I live there and it looks very similar to my old one...

From Recipes

How to Spatchcock a Turkey

random question, but was this apartment in The Caroline in NYC? haha, coz I live there and it looks very similar to my old one...

From Talk

Kenji & Heston Blumenthal Prime Rib Recipe Mashup Help Needed...

@IlTavoloBambini

That is indeed what I was thinking of but I thought to myself, what could be the harm in scaling up from a prime rib steak to a prime rib roast?

From Talk

Kenji & Heston Blumenthal Prime Rib Recipe Mashup Help Needed...

Thanks, yeah, reviewed that post.

Haha, people here are rarely ever on time, I expect them to be at least an hour late. Only going to have "Japanese" style (tebaya?) wings for an app. Don't have a thermometer so I'm going to have to pull a Hail Mary and hope for the best.

From Serious Eats: New York

Street Food: Comme Ci, Comme Ça

Yeah, I found this place through midtownlunch.com over the summer but only got to it in the winter due them being shut down due to an unholy string of bad luck (they considered an exorcism at one point, haha). However, so well worth the wait. Chef Samir is always open to talk about the food and very friendly. As for the food itself, if you don't like this, you like life...

From Slice

Battle of the Bagel Bites: Which Is the Best Mini Pizza Bagel?

@scatteredsong

I was going to say just that but you took the words out of my mouth...

See more comments by ssp242 »

Recent Posts

From Talk

Wings In NYC

From Talk

Food Humor On Sitcoms

From Talk

Bear Claw Donuts

From Talk

Laab/Larb Recipe

From Talk

SousVide Supreme Temperatures & Times

From Talk

So... What'd I Miss?

From Talk

Wooden Spood With A Kneading Hook

From Talk

"Are you from New York?"

From Talk

Adam Kuban, Do You Think SE Will Expense A Trip To Paris?

From Talk

Kenji & Heston Blumenthal Prime Rib Recipe Mashup Help Needed...

From Talk

Did Kenji Secretly Start A Restaurant In MA?!

From Talk

Robyn Lee's Camera

From Talk

Meaty Parts aka Find Me A Good Butcher, Please!

See more posts by ssp242 »

Recent Favorites

From Recipes

Homemade Bagels, à la Jo Goldenberg

From Recipes

Sunday Brunch: Tamago Gohan

From Recipes

Easy Provençal Lamb

From Recipes

Roast Beef Po' Boy

From Recipes

Slow Cooker Simple Beef Bourguignonne

From Recipes

Easy Slow Cooker Mole with Grilled Chicken

From Recipes

The Green Peruvian Dipping Sauce (aka Aji Amarillo Sauce)

From Recipes

Soy-Dijon Chicken Wings

From Recipes

French in a Flash: Dijon Chicken

From Recipes

The Ultimate Sliders

From Recipes

Kare Laksa and Simmered Tofu and Vegetables

See more favorites by ssp242 »

Polls

From Serious Eats: New York

ssp242 answered "No. There are always dangers inherent in alcohol, and Four Loko is no different." to Should Four Loko Be Banned?

From Serious Eats: New York

ssp242 answered "Depends on the place" to Do you order sushi omakase or à la carte?

From A Hamburger Today

ssp242 answered "Hell yes!" to Do You Like Chili Burgers?

From Serious Eats: New York

ssp242 answered "Tell the server, then try to forget about it. " to How Would You Deal With Restaurant Error?

From Serious Eats

ssp242 answered "10-15 years old" to When Did You Learn to Cook?

From Talk

ssp242 answered "No" to Do you put noodles in your matzoh ball soup?

From Slice

ssp242 answered "Beer (feel free to elaborate in comments)" to What do you drink with your pizza?

From Serious Eats: New York

ssp242 answered "Artichoke" to What's Your Slice of Pizza in New York?

From Serious Eats: New York

ssp242 answered "John's of Bleecker" to What's Your Favorite New York Pizza By The Pie?

See more polls by ssp242 »

Quizzes

From Serious Eats

ssp242 got 66% correct on How Much Do You Know About Watermelons?

From Serious Eats

ssp242 got 50% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

ssp242 got 60% correct on How Much Do You Know About Food TV and Its Personalities?

See more quizzes by ssp242 »

About ssp242

Website:

Location: New York, NY

About: Love to eat. Love to cook. Love to read about eating and cooking. That's about it really (I mean, besides the huge nerd/geek thing...)

Favorite foods: It'd be hell of a lot easier to list what I don't like here...

Last bite on earth: Black pepper chaar served with white rice and talaa va ghost