Author Archive
I’d like to call your attention to two truly impressive articles on Good Eats. In the first, J. Kenji Lopez-Alt, Badass MC / In-N-Out Burger Enthusiast reverse engineers arguably the best fast food burger in the world, the Double-Double, Animal-Style. He even busts out some algebra to calculate exact proportions of mayo to ketchup and [ READ MORE ]
Sometimes I’m in the mood for a breakfasty carbohydrate with my morning tea. Or perhaps I want to make a full-on Eggs Benedict. Well, I’m gonna need some English goddamn muffins, aren’t I? And of course, being the foodie douchebag that I am, I’m too good for those plebian store-bought kind that come in a [ READ MORE ]
I’ve still got a bunch of Momofuku stuff to post. But right now, I’d like to share sometime simple that you can readily use: a tasty sandwich spread. Nothing makes a good sandwich into a great sandwich like the right spread. I developed this for Momofuku-style bánh mì, but I’ve successfully used it with anything [ READ MORE ]
So, I recently picked up this book. I’m pretty obsessed. David Chang is pretty much a genius. This dovetails nicely with my recent explorations into Japanese and Vietnamese cuisine. Chang does some really interesting stuff, taking a lot of traditional concepts in cooking and turning them on their heads. His methods are complex and daunting, [ READ MORE ]
Have you ever thought, “Man. Sriracha is tasty but it really needs a more well-balanced flavor profile. Also, it needs to be about ten times hotter?” Well, then you are in luck. I present to you: Gabe’s Fire Sauce. Here’s what you’ll need. 3 roma tomatoes (roasted) 4 jalapeños (roasted) 1 habanero (roasted) 5 green [ READ MORE ]
Okay, let’s talk about canned tuna. It’s easy, it’s cheap, it’s pretty tasty and it’s full of things that are pretty good for you. But, it’s kind of boring a lot of the time. Let’s fix that. First off, let’s talk about the tuna itself. Canned tuna varies in quality greatly. You’ve got your standard [ READ MORE ]
So today I looked in my refrigerator and the only option as far as veggies go was a fuckload of carrots. So, I made a tasty carrot salad. Apparently this is popular in Russia, but confusingly, is of Korean origin. This is what you’ll need. Some carrots Sliced almonds (optional) A couple tablespoons of vinegar [ READ MORE ]
So, my son was born a week ago, and after a long stay in the hospital and not having anything really tasty for dinner in some time, I decided to whip up something nice for a change. Smoked Pheasant This one’s fairly easy. I just defrosted a pheasant, removed the gizzards, applied sea salt, fresh-cracked [ READ MORE ]
So, last night I accidentally re-invented this recipe, then Googled it and found it’s pretty much a Chinese takeout standard. But this isn’t how you’ve had it at PF Chang’s. So forget what you think you know about bourbon chicken and free your mind, son. You’re gonna need a chicken. I used some thigh quarters, [ READ MORE ]
It has come to my attention that many people I know are unfamiliar with one of the best and simplest ways to prepare any sort of meat: oven-roasting. This is a situation which requires immediate attention. This is the first in a series, especially appropriate for the approaching winter season. So, without further ado, I present one of life’s simple joys: a roast chicken. Find yourself a young [ READ MORE ]