Serious Eats: thisisjeffo's Profile

Dinner Tonight: Espagueti Verde

Depending on your poblano peppers, this has some real kick! I think four people is pushing it on portion size, unless you count this as a side dish, or maybe I didn't portion out the pasta as well. Regardless, great idea for a meatless Monday.

thisisjeffo at 10:39PM on 07/18/11

From Serious Eats

The Food Lab's Required Reading

Complete Techniques is my bible and the Man Who Ate Everything inspired me to give a (failed) go at food blogging for a couple of years. But Charcuterie is right up on your list of required reading.

thisisjeffo at 11:24AM on 03/11/11

From Recipes

The Crisper Whisperer: Collard Greens Mineira

Collard greens cooked like this are my go to jam. Bacon's a nice flavor, but they do well with anything, garlic and paprika, curry powder...so versatile when you cook them like this.

thisisjeffo at 9:29AM on 01/25/11

From Drinks

Drinking the Bottom Shelf: Schlitz Classic 1960s Formula

It really is too bad that Coors wasn't included in this list. Although, @f650gsd, I can't imagine drinking Coors because of their anti-union position or even the thought crossing my mind while drinking it. Also, why does anyone have to excuse themselves from drinking cheap swill? This is America, right?

thisisjeffo at 4:46PM on 01/07/11

From Talk

Risotto - How do you cook your risotto?

Jeez, to think that someone has a method that isn't tested by Kenji Alt-Lopez. What are they thinking? Only he can test four different styles of cooking a risotto side by side and then make a decision for you. Come on people, he's a great writer and makes the site interesting, but there is no way he's the last say in a recipe. Looking at you @TeacherTalk. At least Karl's on the grind showing you a style or two, to comment otherwise is pithy. "I make the best risotto and this is the only way..." shut up already. How about you try Karl's recipe out and give him feedback, or maybe read his actual statements about his recipe being an alternative to the "traditional" way of cooking the recipe. Do you really get your hands dirty or are you just food blog enthusiasts? With all the deity worship, I'm thinking the latter is true.

thisisjeffo at 12:39AM on 01/06/11

From Serious Eats

The Food Lab Thanksgiving Special: The Best Roasted Sweet Potatoes

Great post. Regarding the par-cooking, after adding the room temp water, do you turn off the heat on the stove and keep it in a warm part of the room? I wasn't quite clear with that step.

thisisjeffo at 10:56AM on 11/12/10

From A Hamburger Today

Classic Fast Food-Style Burgers at Fran's Hamburgers in Austin, Texas

Dirty Martin's Kumback Place burgers. GOAT, for reals. I like Fran and Dan's both, but seriously, Dirty Martin's is the one I still crave.

thisisjeffo at 11:15AM on 04/06/10

From Recipes

Cakespy: An Educaketion

would mexican vanilla work just as well?

thisisjeffo at 4:29PM on 03/05/10

From Talk

Can a convection/microwave really replace a traditional oven?

I moved into my apartment about two years ago and was forced to deal with the microwave/convection oven combo and I'm happy to say I've survived if so far. It works for most things, I've roasted a 7 lb. pork shoulder, made souffle's and great mac & cheese, but their are a couple of inconveniences of the contraption

1. No hot flash/broiler system - Unless you crank it up to 400 degrees (the top of the range for the temperature gauge) A no go on a quick browning.

2. Not enough space for large scale cooking (just the same since I can't fit more than 8 people in my place!)

3. Heating up the oven takes forever.

thisisjeffo at 3:59PM on 03/10/09

From Recipes

Seriously Italian: Pasta alla Gricia

Love that guanciale taste, anyone know where I can find it for less than $14/lb in NYC? The last place I bought it from was Murray's Salami, love them, but would love a cheaper price as well.

thisisjeffo at 9:53AM on 03/04/09

From Talk