Profile

Toddlessness

29, been cooking for a few years now with my GF. Can't get enough time to make everything I'd like, but I love reading about it. Especially enjoy the Food Lab.

  • Location: Long Beach, CA
  • Favorite foods: Favorite foods are junk, which is bad because I try to eat healthy. Corn chips are my Achilles. I also love a good burger or pizza.
  • Last bite on earth: Pork Tinga Tostada, recipe from ATK. That sh*t is delicious.

Lighter Fettuccine Alfredo

I'm going to take some notes from Kenji's cheese sauce recipe (for burgers and fries) and try this again with the following changes:
- toss the cheese and corn starch together first before adding the other ingredients.
- sub out the cream for evaporated milk.

I'll let you know how it goes.

How Bad Wine Led Me to Great Shrimp Scampi

Whats this? A Food Lab-esque post from someone other than Kenji? Hooray!!

Lighter Fettuccine Alfredo

I made this last night and my sauce was clumpy (albeit delicious). Same thing happens with my ATK cacio e pepe. What can I do to make sure it's super creamy?! I was thinking of using a food processor and pouring the pasta water through the feed tube while it's running? I'm also using a microplane for grating the cheese, maybe that's too fine? Any thoughts? Help me Obi-Wan Kenji, you're my only hope!

We Taste 9 Fast Food Vanilla Milkshakes (and Risk Permanent Brain Freeze)

In-n-Out has a great vanilla milkshake, in my opinion. It also hits that great consistency where you can use straw or spoon to enjoy.

The Food Lab: 11 Essential Tips for Better Pizza

@galnoir, I do the parchment method like elangomatt suggested as well. Flour the parchment and build the pizza on it. Once it's been in the oven for about 2 minutes I lift the dough and slide it out. Couldn't be simpler.

@banannap, That's a good idea with the cooling rack! I always go straight to a cutting board as well and wonder about getting a crispier crust. I always just figured I wasn't getting it hot enough or thin enough. Definitely going to try that next time!

Sugar Cone Ice Cream

Max, can you elaborate on the role of vodka in the ice cream? Is there an alcoholic bite in the finished product?

Chocoholic: Double Chocolate Magic Bars

I've only heard them called 7-Layer Bars, but Magic Bars sounds so much cooler!

The Food Lab's Guide to Pan-Seared Pork Chops

For those of us that were asking Kenji try the paleo diet, let's not forget that this gorgeous pork chop is as paleo as it gets! Can't wait to try this one!

The Serious Eats Guide to What's in Your Beer

I've been looking for a simple and straight-forward post about beer for a while now, and this one hits the nail on the foamy, delicious head. Thanks, Mike.

We Chat With Sake Sommelier Yasuyuki Suzuki

"Sushi Seki's sake sommelier Yasuyuki Suzuki"

It took me four and a half minutes to read this.

10 Bartending Terms You Might Not Know

What if I want a whiskey with 1 ice cube? I know most bars don't carry the specialty ice balls or large perfect cubes that I've seen, but I guess I'll just ask for a "whiskey on the rock."

Trader Joe's Now Sells Poutine, and it's Awesome

As someone who has not been to Canada nor tried poutine, I have a couple of questions:
- Am I pronouncing it correctly? Poo-teen?
- Is it eaten with a fork or the fingers?
- Is it eaten as an entree or a side? Follow-up: Is there something generally served with it?
Regardless of the answers, I'm definitely picking some up on my next TJs run.

Hasselback Potato Gratin

Kenji, are you sure it's only 2 pounds of potatoes? Although I'm not great with a mandoline, even a (rectangular) 2-quart dish wasn't small enough to keep everything standing up. I'm guessing a 3-quart round casserole dish is deeper than its rectangular counterpart, and thus smaller, plus the curves help. Take it from me, don't try this in a rectangular dish! Maybe a loaf pan would work...

Video: How to Cook a Spatchcock Turkey (the Fastest, Easiest, Best Way to Cook a Thanksgiving Bird)

Doin' this. Thanks, Kenji!

The Best Way to Store Ice Cream in Your Freezer

I've recently taken to making ice cream and I love it! However, I've noticed that in order to get my ice cream scoop-able, I need to let it sit on the counter for at least 20 minutes! With most store-bought ice cream, it's scoop-able in 5. Am I doing something wrong?

(I haven't yet tried letting the base chill overnight in the fridge, so that'll happen in the next batch. Maybe that will help?)

5 Essential Scotch Cocktails

Anyone have a recommendation for a good scotch to start with? I'm unfamiliar with scotch, but that blood & sand sounds great.

I'm usually not a fan of peaty/smoky whiskys, just fyi; I usually drink Jameson or Maker's Mark.

Ask a Bartender: What Drink Would You Bring Back?

It would be nice to see a basic recipe for each drink.

The Food Lab: My Favorite Grilling Recipes

I like that you can butterfly chickens with no mental involvement. One of these days I'll get there.

btw: Unrelated to grilling, I successfully made eggs benedict over the weekend using your techniques. I still need a little practice poaching eggs (4 for 6 ain't bad), but it was delicious and took no more than 20 minutes. So thanks, Kenji!

The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away

Kenji, I've followed you for a while now and had this list compiled in my head already. It came together not two weekends ago when I made the best steak I ever have in my life. Removed the bone to give to the dog because I knew it would cook any differently; salted early and threw it in the fridge; started cool and finished hot; flipped often and took the temp frequently. The steak finished a beautiful med. rare and tasted twice as good as it looked. Thanks for your hard work!

The Food Lab: How To Make Tacos Al Pastor At Home

@Kenji, Is it just a coincidence then that ATK just did an al pastor recipe? I'll bet yours is way better, although there's looks way easier.

Congrats to the 2013 James Beard Award Finalists

Kenji FTW! Hands down the best, most well-thought out (and explained!) recipes around.

Only One Beer For Life: What Would You Pick?

I don't know how it ranks amongst these fine beers you've all listed, but I'd go with Firestone DBA.

Gin Revival: The Return of Tanqueray Malacca

Grapefruit. With cinnamon. And bubblegum. Hahahaha!!

...but seriously, I'm on my way to the store right now.

Chef Michael Symon Talks to Us About Lay's New Chips Flavors

Why can't we learn about Brand-name products without people complaining that it's an ad? And Michael Symon is a sell-out? ...Too many people drinking Haterade.

How Will Maker's Drinkers Really Respond to Watered-Down Bourbon?

20 drops sounds like a lot, but the math is right. So how about this:
A 2 ounce pour of Maker's is about 60 ml. Under 2 ml of that will now be water.

Trouble with the Thermapen Thermometer

Hey SE Community!

While making Chicken Adobo the other night, I was having trouble getting an accurate reading from my Thermapen thermometer. I didn't know where to stick it, or how far to stick it, and eventually gave up and cut into the meat. This isn't the first time this has happened either. Occasionally I'll be taking the temp of a cut of meat only to find out that it's gotten colder!

Does anyone else have trouble using the Thermapen?

Would like to see this reviewed

Is this the spot to post requests for reviews? I'd like to see this KettlePizza (http://uncrate.com/stuff/kettlepizza/) reviewed, it seems like a good idea, though I'm not sure it's entirely necessary. Thanks for the great site!

Burners are too small for Dutch Oven!

Hi SE community! I recently picked up a (red!) Lodge Enameled Dutch Oven and I love it, except that I was trying to fry some chicken the other night and I couldn't get the thing to heat oil past 325. I think the burners on the stove are too small; they were up all the way. They're also all the same size, which just seems crazy to me... Does anyone else have this problem? Anyone have any ideas to remedy?

Microplaned Garlic - How do I do it?

I love making garlic paste with my microplane, but I have 2 problems: getting the skin off of the garlic beforehand, and having leftover bits of garlic when I'm done.
Smashing the garlic to get the skin off makes it infinitely harder to hold and grate, and I end up only grating about 3/4 of the clove because I don't want my own skin in my garlic paste. Anyone have any tips?

Can I Save Leftover Tuna Steak?

I've been cooking tuna steaks more often recently and I always wonder if the leftovers are okay to save. Considering I'm just searing the outside, the inside is still rare. I guess the same question applies to other meats too... it never occurred to me. Are leftover, rare meats okay to refrigerate for the next day?

Where can I make a suggestion?

I was just wondering if there was a way to give the awesome team at SE a heads-up on something I'd like to see written about. Case in point, The Sriracha Cookbook.

(http://www.amazon.com/exec/obidos/ASIN/1607740036/uncrate-20)

Is Le Cordon Bleu the best school?

My girlfriend is an amazing baker, and is looking to go to cooking school in France, namely to Le Cordon Bleu. I'd like to know if there's one school that stands above the rest, or does it depend on what one's ultimate goal is? And can community college culinary programs stand up to the big schools? We live near Los Angeles, if anyone has any local suggestions. Thanks in advance.

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