I was extremely skeptical this would turn out well, but I wanted to try it anyway because I had a chuck and didn’t know what to do with it. I thought 36 hours would make it mush on the inside. Well, happy to report I was very wrong. The chuck came out remarkable tender and juicy.

I intended to sous vide then finish on the grill for the bark, but DC’s weather did not permit me. I finished in the oven instead with a small deviation from the recipe. Instead of two hours at 275, I did one hour at that temp, then cranked up to 400 for thirty minutes. I did not get a good pic of the inside before the family eliminated it.

Recipe here: https://www.seriouseats.com/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe

Is this acceptable? It tastes good but it just looks like french fries glued together. Should I slice the potatoes into even thinner matchsticks? I used asterix potatoes since that's the closest to russet potatoes where I live. I also used a nonstick pan because that's the only kind I have. I'm guessing I'm not supposed to grate the potatoes for this way of cooking it.

Pics are after I took a few bites

(My mom always cooked for me and I never learned how to properly cook on my own, even though it's been around 2 years, so I decided to read The Food Lab. I'm forcing myself to do every single recipe front to back and got to the rösti)

I'm making Joshua Bousel's Canadian/back/loin/peameal bacon. I pulled it off the smoker earlier and just tried a slice. I like it.

I've got another loin, and the brine is still in the fridge. Any thoughts on if I can reuse it, or does the original loin absorb too much of the cure and now the ratios would be off?

Howdy folks, back on the wok weekly train, hopefully... This one was quite good. I went the alternative approach using premade chicken nuggets and sauced them as per the recipe. It was pretty good when in a time crunch, but as expected the texture was not as crunchy as if it was fresh. Going to try the OG method for the next recipe and see how that goes.

Followed /u/dgritzer’s recipe, and like everything else I’ve tried of his - it turned out perfect! I didn’t bring my eggs to room temp first, so I ended up tempering the egg/cheese mixture a bit first before incorporating into the guanciale/pasta pan. It made the sauce “process” easier imo; I wasn’t as worried about scrambling the eggs. Overall 10/10 when you just want a big ol plate of comforting pasta

Recently when I've tried to go to Serious Eats the page goes blank and a pop up comes up that says the page can't open with the ad blocker. I whitelisted Serious Eats and it still doesn't load right. I can access the site with Safari.

https://www.seriouseats.com/jammy-fruit-bars

Made these with cherries from the farmers market. Big hit with folks.

I think the ratio of recipes I make from the site and the level of praise from folks is probably Bravetart #1, Kenji #2 and Josh at #3.

Hello friends!

Could you help me figure out which cookbook this recipe comes from?

I'd be incredibly grateful

Greetings!

I’m making chicken shawarma this weekend, using my Weber grill and rotisserie attachment. I’ve only ever used the rotisserie attachment to make whole chickens, which have been excellent.  I’ve done research on this recipe/cook but there isn’t any definitive source that I want to emulate.  So I have some questions I’m hoping the community can help me answer.

Q1: Currently, my plan is to use Weber’s recipe for chicken shawarma. But I’m also a fan of Kenji’s Halal Cart Chicken as well as the NY Times Cooking recipe for Spiced Roast Chicken. Does anyone have any experience using these recipes on the grill?  WIth a rotisserie would be even better.  I’m also open to a different recipe from someone who has made something similar (grill/rotisserie/chicken shawarma) that they swear by.

Q2: Cooking with the actual rotisserie isn’t an issue.  But I do have questions about carving it as it cooks or not.  Part of what makes shawarma so great is the sliced off pieces as it cooks and then letting the next layer get a char of its own.  But I don’t really want to take the rotisserie off and on (I don’t have a setup that would allow me to easily slice meat off the rotisserie while it cooks…my hairy arms will be aflame!).  I want to believe that there is enough surface area that there will be enough charred meat for everyone and it will pair well with the tender, marinated meat more central to the rotisserie skewer.  Thoughts?  Does anyone have any experience slicing meat off?  Leaving it on?  Pros and cons?  Etc and forever on…

Q3:  I have to put a roasting pan under the shawarma while it cooks.  I’d be fool not put some onions and pepper in there.  Right?  It never crossed my mind when making whole chickens but this is a no brainer…right? 

Anyways, thanks to any and all feedback.  To be clear, I’ve made Kenji and the NY Times chicken plenty of times, they’re very good.  What I need feedback on is using one of these (or a different) recipes in conjunction with my grill and rotisserie.

Thanks everyone!!!

Pleaaae help shade and repost my food reviews

I found a thread here where someone shared his Dal recipe via wayback machine and it was absolutely incredible, I've made it three times now already. I'm a big fan of his tea newsletter and probably going to try some of his ice cream recipes next. But does anyone have recommendations for other recipes of his on SE from back in the day?

I missed the first run of his wok from Our Place so I've been waiting for this release. It is live now for anyone else that might be interested. Not sure what the inventory size is but, it disappeared for quite a while after initial release.

https://fromourplace.com/products/carbon-steel-wok

https://youtu.be/a_KAzqQAtFw?is=oIT7net7V_TvdRRR

Kenji Strikes again.

https://www.seriouseats.com/seriously-meaty-turkey-burgers-recipe

You taste no eggplant, no anchovy…

Just… holy shit… and I used 93/7 and used extra anchovy and no marmite

I’m going to be following Kenji’s reverse sear method for five NY Strips tomorrow for a family dinner. I’ve only ever done one or two at a time before.

Does increasing the number of steaks in the oven increase the time it will take to get them to temp? I don’t think it should, assuming proper spacing and evenly thick steaks.

Update: everyone was correct. Adding more steaks, with good spacing, didn’t change cook time. I still managed to neglect and overcook em, but that was a me problem 😞

Hey everyone,

I wanted to share a small passion project I’ve been working on with my twin: https://blindtasting.fun/

If you love Wordle and traveling, you might like this. Every day, there is exactly one mystery national dish from somewhere around the world. Your goal isn't to spell the name of the dish, but to guess the country it comes from.

With every wrong guess, you get clues about the region or ingredients to help you narrow it down geographically.

It’s completely free, runs directly in the browser, and has zero ads or registration. I’d love to hear your feedback on the gameplay or any ideas for dishes you’d love to see!

What's your streak today? 🌍🍛

Hi, I'm a beginner cook and would love to see how other store their recipes found online. I don't like buying recipe books because theres so many free ones out there I see no point in spending money, that said its really hard to keep track of them on my phone. what do you use?

Thanks Stella for helping me cross another item off of my bucket list! Blueberry pie has been a favorite of mine since dear old dad introduced me to it in the late 60s. I have always struggled to make an all butter pastry but your recipe actually works for me.

I live in Northern California and we have some great local, organic blueberries in season right now. Unfortunately, we also have triple digit temperatures which makes pastry work a real challenge. I used your tips and tricks (froze sheet pans full of water to cool off my work surface), kept my tools and ingredients chilled and worked in the middle of the night to make pastry. The process took a few days and I do hope that it gets easier with practice…

But for today, I am proud to present a blueberry pie at a family cookout :)

https://www.seriouseats.com/best-blueberry-pie-dessert-recipe

I have been reading about the soapy taste thing for years and I honestly thought it was genetic, like cilantro. I avoided Chinese pepper because I assumed I was one of those people. Last week I was cleaning out my spice drawer and I found two things. A jar of green Sichuan pepper from 50Hertz that I ordered a while back and forgot about. And a bag of bulk bin red peppercorns from Whole Foods that I bought last year. I cracked them both open and smelled them side by side.

The old bulk bin stuff smelled like soap and dust. The 50Hertz one smelled like citrus and pine. I bloomed both oil and tasted them. The old staff was bitter metallic. The new staff made my tongue go numb. I think I might have been blaming my genetics when I was actually just eating rancid peppercorns.

But I am not sure. I also have some sansho pepper that I picked recently and it has a similar bright lemon note but no soap smell at all. So now I am wondering if the soap thing is mostly just old spice. Has any person here done a side by side with fresh and old sichuan pepper? Is there a way to test if your peppercorns are still good before you cook with them? I feel like I wasted years avoiding an ingredient because of a bad bulk bin purchase.

I grilled wings for a world cup party this week and -- without realizing it at the time -- roughly followed Kenji's oven roasted wings recipe with the baking powder, temp, and timing. They came out great and I can't wait to make them again. (I tried making the oven wings once before but the oven created so much smoke that I never wanted to make them indoors again. The grill solves that problem.)

My one question on this recipe: for people who don't like saucy wings, how would you dry rub them? I'm thinking I'd make a salt-free rub (since the wings already have plenty of sodium from the dry brine) and would like to toss it onto the wings *after cooking* so that I can be flexible about how many wings get sauced vs dry rubbed.

Has anybody done this? Any recommendations for a dry rub recipe that will adhere to cooked wings?

So I had planned on making a few pounds of wings while at the beach with my extended family. Unfortunately, once we arrived I realized that I did not plan ahead enough and there's no wire rack for the wings at the house. There is a baking sheet that has slightly raised grid, which I'm using to rest them after defrosting/drying/seasoning, but I'm guessing I would fare better to cook them on a (gas) grill than trying to oven fry them in what's basically a sheet pan. Does that make sense?

Recipe here for anyone not familiar with it. It's a consistent winner for me.

https://www.seriouseats.com/history-of-sinaloan-sushi-12007498

seafood is not just cuisine—it's culture

Too many uses of 3 in a row adjectives. Tons of em dashes. And more than that its the sentence structure.

It just doesn't read right.

Edit: Daniel's response https://www.reddit.com/r/seriouseats/comments/1uihiv1/seriouseats_starting_ai_written_articles/oui18xb/

They use AI editing workflows.

[ Removed by Reddit on account of violating the content policy. ]

I love Chili Verde, but can’t get the peppers and tomatillos unless I’m really lucky. If I get the peppers, the tomatillos suck, etc.

My solution is to grow my own dang peppers and tomatillos. The problem? Preservation. Or else I’ll eat nothing but chili verde in the months of Aug and Sept.

I’m alternating between freezing the roasted, skinned and seeded peppers, or making the sauce sans meat and canning it.

Once my crop comes in I’ll experiment, but I thought I’d see if others had any insight.