I may even enjoy myself in San Francisco. Beef The Burger Lab: Salting Ground Beef J. Kenji López-Alt. There's a mysterious, myth-packed lore when it comes to cast iron pans. Jessica was one of 100 chefs in the United States to b, This week on The Morning After, host Sari Kamin is joined by the crew behind Thug Kitchen, "the only website dedicated to verbally abusing you into a healthier diet." jump to content. So how exactly does it work? What will I do when a late night hot dog from Gray's gets replaced with a late night taco? These picks aren't my take on the best restaurants in the city. Posted by. These are the places that have been about more than just the food for me. share. Post whatever you want, just keep it seriously about eats, seriously. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. There are 231 items on the menu, and not a single one of them has the words "General Tso's" in the title. Ask me that same question today, and you get my answer before the last word has even left your lips: Prince Street Pizza's Spicy Spring. Added bonus: if you want, you can order off the regular dining room menu without the need for a reservation (or a jacket!). How many times in your life do you put something in your mouth and go literally speechless not because your mouth is now full of something and it's rude to talk with your mouth full, but because your brain goes into such a sensory overload of OH-MY-GOD-WHAT-IS-THIS-IN-MY-MOUTH-AND-HOW-CAN-IT-TASTE-SO-GOOD-THE-UNIVERSE-IS-UNRAVELING-AND-HAVE-I-GONE-CRAZY that it can't possibly process any other information? share. It's also the nicest place in the city to eat a burger: In the open air with a cold beer as you toss some crinkle cut soon-to-be fresh-cut fries to the fat squirrels who hang around the 'Shack begging like a panhandler who's found his golden street corner. The site consists of general food features as well as recipes and home cooking advice. When we first moved to New York in 1983 it was located in the Elizabeth Street mall.   Happy Thanksgiving, Serious Eaters, from me and all of us here at Serious Eats! For a good half decade, those shrimp I love were coming out greasy and flaccid, the crispy roasted squab not as crispy as it once was. Minecraft Trompe-l’œil: Kenji López-Alt’s All-American Meatloaf “Cake” with Heston Blumenthal’s Perfect Mash “Icing” This was everyone’s favorite dish of the party. Hey everyone Kenji Lopez from serious eats here and today we're talking about freezers. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. Posted by 19 days ago. On today's episode of The Morning After, host Sari Kamin welcomes J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. His first book, Get Kenji López-Alt’s Amazing Meatloaf Recipe Here Get Heston Blumenthal’s Perfect Mash Recipe Here. Famous Fat Dave's New York City Food Tour. For the last couple of Thanksgivings, we've done call-in episodes of Special Sauce with Stella and Kenji to answer the holiday-cooking questions stumping the Serious Eats community. my subreddits. "Is my Metrocard broken?" Everyone's gotta have their date night spot. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in … I wonder how much outdoor burner sales have increased since Kenji's review. That haze, incidentally, is no doubt due to years of poorly maintained ventilation hoods, which eventually led to the fire that forced them to close. I've been a cook/chef for over twenty years now. It wasn't because the pizza is particularly great, though the pies are slung with high quality ingredients and care, but it's more about the time I spent there, shooting the shit with the pie-men, playing a bit (or a lot) of Street Fighter II, burning my arm on the oven, and washing down slices with the bright red fruit punch dispensed by the bubblers up front—a hallmark of a good classic New York slice joint. J. Kenji López-Alt is the author of The Food Lab, a column on Serious Eats and now a book which explores cooking with a scientific eye. 963. 262k members in the seriouseats community. Order the hot peppers stuffed with shrimp paste, but be careful: most of the peppers are mild, though every once in a while you hit a real scorcher. ), and inevitably, I end up ordering a plate of the gnudi. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. We'd wait on line for an hour or more under the glow of greenish-blue fluorescent lights shining through a dim, greasy haze just to get a taste of its crisp and juicy salt and pepper shrimp, served in their crunchy shells, piled high with fresh garlic and chilies. It turns out they do (though not very good ones), but the kind of stuff that Phoenix specializes in is so far removed from the typical New York takeout menu that it never even occurred to us. r/seriouseats. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. 12:00 am- 12:00 am On the Road with Beer Sessions Radio, 12:00 am- 12:00 am My Welcome Table by Jessica B. Harris, 12:00 am- 12:00 am Heritage Radio Network On Tour. Stream Where’s Kenji?!? Yeah, that doesn't happen to me too often either, but it did happen the first time I bit into one of April Bloomfield's ricotta gnudi at her West Village institution The Spotted Pig, and felt the warm, tender, sheep's milk ricotta burst out of its paper-thin pasta shell, a drizzle of browned butter, sage, and mounted butter the only other ingredients that share the plate. The Spicy Spring is a Sicilian-style slice topped with a spicy tomato sauce, house-made fresh mozzarella, and natural casing pepperoni, the kind that curls up into crisp grease chalices. 30. The site consists of general food features as well as recipes and home cooking advice. Serious Eats is the source for all things delicious. That and the duck meatballs are fantastic. Relax. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Serious Eats. And of course, "What's your favorite slice of pizza in the city?". His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New … J. Kenji López-Alt. Combining his inquisitive, analytical approach to cooking with a casual writing style and a nerdy sense of humor, Kenji is among the rare breed who manages to be informative but compelling, accessible even to those with little to no scientific background. Greasy, with a nice, well-charred crust. Any time my wife and I have something to celebrate, you'll find us here. My wife, who loves dumplings of all kinds, once ordered pan-fried guo tie. I'm Kenji López-Alt. The kind of place where the food is reliably excellent (but not heavy), refined but not snooty, and the glasses and bottles of wine are reasonable enough to order on a weeknight. Kenji Lopez-Alt—kitchen extraordinaire who’s been writing his column The Food Lab for food website Serious Eats since 2009. Serious Eats. Sure, you can get a Shake Shack burger in an ever-increasing number of cities these days (I even saw one in Istanbul! Kimchi-Brined Fried Chicken Sandwich. But I'm happy to report that they're back in the swing of things now. Kenji did some testing to find out whether or not the flavors of large-batch dishes improve with time. Close. This week on The Morning After, host Sari Kamin is joined in the studio by Professor Krishnendu Ray, associate professor and department chair of the Food Studies program at NYU. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. 724. It's been a great run, and frankly, I'm not sure what I'm going to do when I head out west. Luckily, the new owners have not just kept up the tradition, they've improved on it. They're now in their third location on 40th and 2nd. Press question mark to learn the rest of the keyboard shortcuts. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. Eating them is like a game of Russian roulette. He lives in San Francisco. Home » Kenji’s Serious Eats Chocolate Chip Cookie Recipe. Kenji's (delicious) roasted garlic focaccia. Cooking for a family can be tough but Serious Eats helps me deliver restaurant quality food to my family that they are always happy with. Others are my go-tos for specific needs. Spread the love. 12:00 am- 12:00 am Recruit. Plus, we delve deep into Kenji's knowledge about Benji the dog on The Morning After quiz. r/seriouseats: Serious Eats is the source for all things delicious. Burger recipes and cooking tips from J. Kenji López-Alt. But it's the dough that seals it. see full image. These are pizzas with heart and soul. There's no knocking the main dining room, mind you, with their impeccably fresh and "barely touched" seafood menu, but I vastly prefer the casualness of the lounge where you're free to graze on a good selection of small plates (like this kampachi tartare with wasabi tobikko and ginger-coriander emulsion), the cocktails are great (and pricy), and you get free popcorn and Japanese crackers to boot. J. Kenji López-Alt of Serious Eats and The Food Lab, J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. There is still no shrimp in the world that can touch Phoenix Garden's in its heyday. For years we resorted to driving across the George Washington to hit their New Jersey counterpart, Phoenix Garden II. The Burger Lab The Burger Lab: Turkey Burgers That Don't Suck J. Kenji López-Alt . Serious Eats is the source for all things delicious. The Burger Lab The Burger Lab: Bacon Attack! Learn more on our Terms of Use page. Please don't make me pick. 10:00 am- 10:45 am The Main Course O.G. From meticulously tested recipes and objective equipment reviews to explainers … Press J to jump to the feed. J. Kenji López-Alt is the author of The Food Lab, a column on Serious Eats and now a book which explores cooking with a scientific eye. How will I ever trade in my beloved briny Atlantic oysters for those oddly creamy metallic-tasting Pacific ones? Email Kenji here, and he'll do his ... J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. edit subscriptions. Close. Everyone who dines at Paulie's feels like a member of the family, but it's especially meaningful to me, having watched his journey from the backyard to the big-time. I'm not really a fancy-pants kinda guy, but when me and my lady get dressed up (which for her means actually dressed up and for me means putting my belt on one notch tighter and wearing shoes that require socks), it's a safe bet to assume we're headed to the lounge at Le Bernardin. J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. Restaurants that didn't quite make the cut? I've never been able to get a chocolate chip cookie exactly the way I like. See more ideas about Serious eats, Eat, Cooking recipes. [1/1] by SeriousEats from desktop or your mobile device Their lobster with ginger & scallions is what my recipe aspires to be, they know how to steam a whole flounder until it is custard-tender, and they do some pretty great stuff with simple stir-fried snow pea leaves. Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. make your own Shack Burger with this recipe. It's a full-pie, sit-down, red-sauce Italian joint, complete with plastic checked tablecloth and chicken parm. Serious Eats is the source for all things delicious. They start with tips on how to get deported from Kyrgyzstan (by insulting its national dish), and later discuss how you can apply food science to everyday cooking in a fun and approachable way. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. All products linked here have been independently selected by our editors. 88% Upvoted. Being forced to pick between Paulie Gee's and Motorino is some serious Sophie's Choice-level torture. Archived. Only if you want to ruin one of the greatest foods known to man. Kenji's (delicious) roasted garlic focaccia. 23 comments. Archived. 51 comments. Soft shell crabs, deep fried until crisp are a staple during the summer. 20 comments. We reserve the right to delete off-topic or inflammatory comments. I started at Serious Eats back in 2012 as an intern, brand-new to digital media. Everything you need to know about safely buying, preparing, serving, and eating food during this confusing time. They start with tips on how to get deported from Kyrgyzstan (by insulting its national dish), and later discuss how you can apply food science to everyday cooking in a fun and approachable way. hide. 6 comments. I’ve known Serious Eats Managing Culinary Director J. Kenji López-Alt for a long time, but even I was surprised by what I learned when I interviewed him for the latest episode of the Serious Eats podcast, Special Sauce. When a late night taco with my circadian rhythms serious Eaters, from me and all of here! With plastic checked tablecloth and chicken parm heads like you, they managed to blow past their investment. Serve dumplings here, '' said my sister hot dog from Gray 's Papaya will always hold a special in. `` I do when a late night taco easy entertaining options once is. 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