A web designer who works in NYC.

How to Make the Best French Onion Soup

And just to throw in another wrinkle, try pork stock. The last time I made French onion soup, I used pork stock made from the bones and feet from a whole hog roast, and it was amazing.

Seriously Delicious Holiday Giveaway: The Baking Steel

Fennel sausage.

Where to Take a Date for Drinks in Philadelphia

I don't know about asking for Dave, but I'll second Eulogy if you're in the mood for beers you've never heard of.

Father's Day Giveaway: Win a Baking Steel!

Old-school Trenton Tomato Pie from DeLorenzo's, of course.

How To Make Real Barbecue at Home with Hill Country Chef Elizabeth Karmel

I still think Alton Brown's baby back rib method is one of my favorites. I think this year I'm going to try smoking them before foil wrapping and braising. Also, "real pitmasters" can bite me. I like my ribs just shy of falling off the bone.

The Food Lab's Complete Guide to Dry-Aging Beef at Home

Another question: What would you do about mold growth? I realize it'll get a little moldy no matter what, but I've had occasional issues with my own meat curing experiments. I little white powder, I'd just trim off... but if it got worse, a quick wipe with a strong brine, then dry it off reasonably well?

The Food Lab's Complete Guide to Dry-Aging Beef at Home

So, to further summarize, I actually WANT to case-harden my meat. It's a problem when attempting to air-dry, say, bresaola, but would, in this case, actually be the ideal result. Yes?

Valentine's Day Video: HeartBeet Pasta Filled with Goat Cheese

Likewise. Just... likewise.

The Food Lab: How to Make Real New England Clam Chowder

My go-to recipe for the last couple hears has been this: and I've never had a problem with it breaking, probably due to the fact that you don't actually cook the dairy that long.

I feel like it's a little simpler, if only due to not

Slow Cooker: Chicken Braised New Mexican Red Chile Sauce

I do chicken thighs in the slow cooker all the time, and leave the skin on. It's fine. Not great, not bad. I wouldn't place the frozen sauce directly in the slowcooker though. It'll take forever to heat up. Generally, I'd say to follow your dutch oven prep, though I wouldn't bother searing the chicken unless you really like having to clean the extra pan (which is, admittedly, a testament to why my wife and I use our slowcooker - something that has to cook for a long time, when we're not home - and generally put together the night before).

"If you finish your food, then..."

@Zinnia - same for my parents. If it was something truly "off" to most kids (liver, brussels sprouts, etc), there would be an alternative available, but we always had to eat a little of everything. And generally, you ate it - otherwise, while you were goofing off, the other three people at the table would get their seconds first and you'd end up on the short end of the stick when it came time for seconds. If you didn't clear the entire plate, you didn't get seconds or dessert at all (because you clearly weren't hungry). And you didn't leave the table until everyone was done.

And, it worked. Despite my parents not being "great" cooks, or particularly adventurous, both my brother and I ended up being absolutely non-picky eaters (though of course, I still find green bean casserole disgusting).

My son is only 9 months old, so we're not even close to having to impart these sorts of lessons,

Does Anybody Else Put Potato Chips in Sandwiches?

No.7 Sub Shop does this (or used to, at least) with BBQ chips on their Zucchini Parm sandwhich. It was really good.

But yes - it's all about getting salt and crunch onto a sandwich. They're also good in omelets - The Family Meal Cookbook (Ferran Adria) includes a recipe for a potato chip omelet - the quick'n'dirty version of a Spanish tortilla.

How Long Do You Spend On Dinner?

It depends. During the week, my wife is cooking... and it can literally take her all day to get a meal together. Of course, she's watching an 8-month-old who is suddenly mobile, cleaning, and running errands. Then again, it's often a big meal that gives us a couple days of leftovers. She is also a slow cooker. I love her, but I have to double prep time if I'm trying to guess how long a recipe will take. On the weekends, I can pretty easily end up spending 2 hours actively cooking.

The Food Lab: Peruvian-Style Whole Grilled Chicken

1) The comment above me is spam.

2) I just remade this recipe for the second time. Still great, though I suggest the follow tweaks to the sauce. First, if you're not using aji amarillo, leave the ribs on the jalapenos. It's just too mild otherwise. Skip the seeds, though. Second, blanch the garlic! I love garlic, but it was just too much when raw. I was burping garlic for hours. A couple trips through boiling water and ice water was just enough to take the edge off.

The 15 Best Things I Ate in Japan

Nishiki Ichiba is amazing. When my wife and I were in Kyoto a couple years ago, we went there every day to eat.

A Sandwich a Day: Portuguese Chorizo at M & O Market & Deli in Soho

M&O's daily specials are also excellent - shocking for a deli in that neighborhood.

Chain Reaction: Joe's Crab Shack

No dancing? Go back when it's someone's birthday. It was funny... for the first couple minutes. 15 minutes later (at least it felt like that long), I was tempted to find a manager and tell them to let our waiter/waitress stop dancing and grab our food, which was getting cold.

San Francisco - quick eats

And conveniently, Off the Grid's Monday location is pretty close.

San Francisco - quick eats

The Belden Alley area (and Muracci's) both sound great, as do The Sentinel. I also may hit up the In'n'Out at Fisherman's Wharf since I don't get out west frequently (i.e. ever).

Enameled Cast Iron: A College Freshman's Dilemma

Here's the other thing:

College is an adjustment, even if you breezed through high school. And you're moving into an apartment. That's two entirely new experiences at once (I'm guessing). It's going to be a huge period of adjustment and you may end up with way less time than you think. I remember how much free time I thought I'd have as a freshman (living at home, no less)... and how much time I thought I'd have when I moved to an apartment 5 minutes from campus.

Hoooboy. I was wrong. Don't go nuts with buying new stuff because you love to cook. You may be shocked that you're only able to make 1 or 2 good meals a week, and your definition of "good" slides a bit.

I think you're right to just bring the basics, plus a couple nice items.

Also, if you want to make your roommates love you, particularly if you have to set ground rules about cast iron/certain items, cook a house meal every so often. Once a month, splurge (just a little) and make a nice meal for your roommates. They'll appreciate it.

Authentic Mexican truck near Flatiron?

What Max said - you can't tease us like this!

Your favorite pasta sauces

msecondo - Thank you! I didn't realize she had that many recipes on her site.

dhorst - I have no idea how well it freezes, but it's similar to one of our go-to pasta-as-a-side recipes.

lemonfair, amzee, imwalkin - all really good ideas, but it's not necessarily time that's an issue: my wife is home all day. Rather that she's a bit of a slow cook in the first place. Coupled with an almost 6-month-old infant to take care of, sometimes boiling water is all she can do. It doesn't really matter that it only takes 5-10 minutes to cook. It's that it also takes time to prepare, and requires attention that may be pulled away by a screaming infant :)

So This Exists: The BBQ Pulled Pork Cupcake at Bourbon Steak in Washington, DC

I have to admit - I expected to be repulse. Instead, I'm sitting here thinking "That's actually a pretty good idea."

Your favorite pasta sauces

Traveller - we make/use pesto occasionally, but we tend to use pesto as a "sauce" when we're doing pasta as a side dish, not a main course. But yes - we should make some of that too, just to have around to break up the monotony.

Rummy Bears Redux: Other Boozy Gummi Flavors?

Don't do Swedish fish, unless you're stuck for jelly candies. The outside turns to mush and ruins the experience, though the flavor is good (with bourbon).

San Francisco - quick eats

I had all week to plan for a work trip to SF, and of course, I got busy and distracted and never bothered to figure out what I'd do for food while I'm on my own.

Anyway, I'll have at least one lunch after landing Monday afternoon, and probably dinner that night as well. I'm staying @ the Intercontinental on Howard (near 5th), but only because I'm on the company dollar.

I'm a big fan of Midtown Lunch (the blog) style food - the cheap eats, no/low frills, relaxed atmosphere. Not picky about the exact type of cuisine, but if it's something unique to SF (or at least hard to find in NYC), that's an extra bonus.

Oh - and I did see the article about the best tacos in the Mission District. That's an option for dinner, but I'm definitely looking for something walkable for lunch.

Thanks in advance, hugs all around, etc.

Your favorite pasta sauces

Since our son was born a couple months ago, making food in bulk and freezing it has saved us from going out to dinner on a fairly regular basis. One of the big things is pasta sauce. Large batches of vodka, puttanesca and amatriciana sauce are fairly quick, and even bolognese isn't bad considering we use a food processor to chop the vegetables and most of the time is idle simmering time.

Still, I'm looking for more variety. Any recommendations for sauces that freeze well, particularly if they're "authentic" (or at least moderately so) that help make pasta a meal?

Raspberry sauce for a cheesecake

So, I'm making raspberry sauce for some cheesecakes this weekend, and my normal procedure is to puree, strain, and mix in some powdered sugar (a couple tablespoons per pint, just to cut the tartness). The taste is great, but texture-wise, it's always a bit watery. Any tips to thicken it up without mucking with the taste?

Note: This is just spooned/whatever over the cheesecake - not mixed in.


Maine recommendations - Portland/Brunswick/Bath/Phippsburg

The wife and I are heading up to Maine next weekend for a wedding. We'll be flying into Portland Friday afternoon, then driving up to Phippsburg (passing through Brunswick and Bath). Saturday is lost to the wedding, so we're mostly thinking about dinner on Friday and lunch Sunday on the way back to the airport.

Primary goal: Lobster. As much as we can humanly eat. Secondary goal: blueberries (though they're probably out of season by now). We've been told we'll pass a few dozen lobster roll shacks on the way, but if anyone has anything specific, we'd love to hear.


Sage Explosion

It's spring, which means that yet again, our sage plants have exploded. There's only so much saltimbocca or squash we can eat, and we only have a few other recipes that are real winners. And we STILL have dried and frozen sage from last year. Does anyone have any recipe/ingredient suggestions?

Chocolate (in Manhattan?)

I was thinking about tossing in some high-end chocolate bars in with some gifts this year. I could easily pick up some Mast Brothers chocolate, or something from Jacque Torres - are there any other brands (preferrably available in Manhattan) that are worth checking out?

For what it's worth, one recipient likes dark chocolate and mint. The other prefers milk chocolate and nuts.

BBQ in/around Hickory, NC?

I'm curious if anyone has any recommendations for BBQ in the Hickory, NC area? The wife and I are going down for a wedding in June, and we'll have the night before the wedding to ourselves, and our primary plans involve BBQ.

Any suggestions?

Butchers near Trenton/Princeton, NJ?

I've occasionally gone to a butcher out in Hightstown who closed a few years back and reopened recently. It wasn't exactly convenient (and their hours guaranteed I could almost never get there), but it was worth it for the quality.

Sadly, they are closed again.

Does anyone in the Trenton/Princeton area have any recommendations? I don't have any special requirements, nor are my needs that crazy - just random cuts of beef/pork that my local supermarkets never have available. (As a side note, the H-mart in Levittown, PA has a good selection of this stuff, but quantity is often an issue - if I need a 4 lb piece of pork belly, I'd end up getting multiple 1/2 lb pieces.)


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