Recent Comments

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

I like my cheapo Forschner chef's knife, although it's in need of a good sharpening.

See more comments by uncleozzy »

Recent Posts

uncleozzy hasn't written a post yet.

Recent Favorites

uncleozzy hasn't favorited a post yet.

Recent Polls

From Serious Eats: New York

uncleozzy answered "Yes! I love ice cream no matter the season. " to Do You Eat Ice Cream In The Cold?

From Serious Eats: New York

uncleozzy answered "I prefer well-prepared coffee, but can do with generic stuff in a pinch." to How Picky Are You About Coffee?

From Serious Eats

uncleozzy answered "PayDay" to What's Your Favorite Peanutty/Peanut Butter Candy?

From Serious Eats

uncleozzy answered "Hot coffee" to This Morning: Hot Coffee or Iced Coffee?

Recent Quizzes

From Serious Eats

uncleozzy got 33% correct on Quiz: How Much Do You Know About Apples?

From Serious Eats

uncleozzy got 60% correct on Meat Quiz

From Serious Eats

uncleozzy got 100% correct on How Much Do You Know About Beer?

From Serious Eats

uncleozzy got 70% correct on How Much Do You Know About Spring Vegetables?

See more polls and quizzes by uncleozzy »

Recent Comments

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

I like my cheapo Forschner chef's knife, although it's in need of a good sharpening.

From Sweets

Eating Sprinkles the Dutch Way: Hagelslag on Bread

Oh man, my wife is a little bit Dutch and hordes these things every chance she gets. I don't know where she gets them, but they seem to show up from time to time.

I've gotta say: Hagelslag on a buttered slice of toasted homemade bread is a really, really fantastic breakfast.

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Driving all around Birmingham, AL in the middle of a long road trip looking for some BBQ... when we finally found it, it was heaven on a plate.

From Serious Eats

Giveaway: Win a Free All-Natural Bell & Evans Turkey from Pat LaFrieda

Definitely the bacon/beer brussels sprouts. Those are three of my favorite things, possibly my three favorite things, period.

From Slice

7-Eleven Slice Salvation

A friend of mine, at MIT 10 or 12 years ago, came down with a case of food poisoning after eating at Hi-Fi. The campus doctor asked him, "What did you expect?"

From Serious Eats

Seriously Delicious Holiday Giveaway: Pasta Mancini Collection

Good olive oil, a few chili flakes, a little garlic, black pepper, and a mountain of pecorino romano.

From Talk

One-shot cooking classes pro or not pro / NYC area

I took Richard Rubin's greenmarket cooking class at ICE (mentioned above) a few weeks ago, and it was great (and, strangely, inspirational). He has real enthusiasm for cooking locally and seasonally. What you wind up cooking depends on what's in the market, and what the class wants to make.

From Serious Eats

Cook the Book: 'The Boozy Baker'

Definitely bourbon. You can't have pecan pie without bourbon.

From Serious Eats

How to Roast a Pig on a Spit

Wait, you're telling me that meat comes from cute little animals? Gross, no way!

Seriously, though, thanks for the writeup and great pics. I've been waiting for an occasion to do a pig roast for a long time. Maybe this summer I'll finally get the chance.

I've got to say that I'm still a little intimidated by the carving, though.

From Serious Eats

The Food Lab: Foolproofing the Perfect Rack of Lamb

Brilliant! Homebrewers use coolers like this all the time as mash tuns, which is a (somewhat) similar process (hold X lbs of grain at Y degress for Z minutes). They've even got formulas to calculate the temperature of the water you need to use.

Obviously it takes a little longer for the meat to come up to temperature, but the thermal mass ought to be the same, so the calculations should be pretty similar (right?).

From Serious Eats

Serious Eats Giveaway: $50 Gift Certificates from Threadless

I'm a sucker for a mustache, so I'm going to have to cast a vote for "Milk Mustache."

From Drinks

Serious Beer: Tasting North American Stouts

I generally like very dry, easy-drinking stouts, but I really enjoyed Zonker Stout from Snake River, in Wyoming, recently. Huge coffee and chocolate in the nose, and tons of roast and hop bitterness on the tongue. A really nice beer. Made me realize that I should start drinking more stouts (although I still can't get into milk/sweet stouts).

Hope you've got a taste of Péché Mortel in your imperial stout roundup. I'm not usually a fan of the style, but this stuff is amazing.

From Serious Eats

Cook the Book: 'Salt to Taste'

Are steel-cut oats an ingredient? Because there's nothing better on a cold morning.

From Serious Eats

Ready for the Big Game?

I have a batch of "The Best Chili Ever" going right now. It's awesome, although those beans are taking a heck of a long time to get tender.

Tomorrow at gametime I'll be frying up wings. Buffalo, garlic ranch, and teriyaki. Some nachos... and of course, plenty of beer.

See more comments by uncleozzy »

Recent Posts

uncleozzy hasn't written a post yet.

Recent Favorites

uncleozzy hasn't favorited a post yet.

Polls

From Serious Eats: New York

uncleozzy answered "Yes! I love ice cream no matter the season. " to Do You Eat Ice Cream In The Cold?

From Serious Eats: New York

uncleozzy answered "I prefer well-prepared coffee, but can do with generic stuff in a pinch." to How Picky Are You About Coffee?

From Serious Eats

uncleozzy answered "PayDay" to What's Your Favorite Peanutty/Peanut Butter Candy?

From Serious Eats

uncleozzy answered "Hot coffee" to This Morning: Hot Coffee or Iced Coffee?

From Serious Eats

uncleozzy answered "No" to Do You Buy Store Brands More Often Than Name Brands?

From Slice

uncleozzy answered "2 weeks" to What's the longest you've gone without eating pizza?

From Slice

uncleozzy answered "Yes. Bring it on" to Do Garlic and Mozzarella Belong Together on a Pizza?

From A Hamburger Today

uncleozzy answered "85/15" to What Lean-To-Fat Ratio Do You Prefer When Making Burgers?

From Slice

uncleozzy answered "No. Grease, for lack of a better word, is good" to Do you blot the grease from your pizza?

From Serious Eats

uncleozzy answered "Crisp" to Do You Like Crisp or Chewy Bacon?

From Serious Eats

uncleozzy answered "Always, with a friend." to Do you share drinking straws?

From Serious Eats

uncleozzy answered "String by string" to How Do You Eat String Cheese?

From Slice

uncleozzy answered "Yes! " to Do you make pizza at home?

From Slice

uncleozzy answered "Yes! Love 'em!" to Do you do white pies?

From Slice

uncleozzy answered "Two slices" to How many slices in a pizza lunch?

See more polls by uncleozzy »

Quizzes

From Serious Eats

uncleozzy got 33% correct on Quiz: How Much Do You Know About Apples?

From Serious Eats

uncleozzy got 60% correct on Meat Quiz

From Serious Eats

uncleozzy got 100% correct on How Much Do You Know About Beer?

From Serious Eats

uncleozzy got 70% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

uncleozzy got 87% correct on How Much Do You Know About Irish Food?

See more quizzes by uncleozzy »

About uncleozzy

Website:

Location:

About:

Favorite foods:

Last bite on earth: