Ossobuco… Braised to Melt In Your Mouth

We all know Ossobuco… braised veal shank. Done the old Italian-country way… it takes a lot of patience. But is it worth it….? Heck yes.

Ribeye Steaks.. All You Need To Know To Make Them Incredibly Juicy

Choose thick steaks with marblization– Pat your steaks dry, make sure they are thawed out…

Season with Montreal Steak Seasoning, Sea Salt, and Extra Virgin Olive Oil

Grill on a 500-600 degrees fire

Broil for 10 mins in a 400 degree oven

2 pats of butter later…

Some of the juiciest steaks you’ve ever made!

Grilling New York Steaks in Lynnwood

Grilling some amazing steaks in Lynwood today… Just choose steaks with decent marbling and season liberally with Montreal Steak Seasoning, and grill on a high flame for 7 mins each side (these guys were a good 1.5 inches thick too)… Good eats!

The Counter in Ballard – Top 5 Burgers in Seattle

The Counter in Ballard has an amazing burger that you can construct your way. I love the modern yet retro feel of the place, but what I love more is the sheer options– you can choose the size of the patty, type of bread, type of sauce, several types of toppings, etc. Their fries were amazing: delicate yet crispy.

An Amazing How-to Video: Super Bowl Chicken Wings with Garlic and Ginger

An Amazing How-to Video: Yang Chow Fried Rice

Boom. Done. Fried rice, Yang Chow style. Doesn’t get better than that. Well maybe it does. I still think Thai Fried Rice is better.

A Documentary About Sushi

Sushi satire!

Decoding The In-N-Out Burger Secret Menu!

“Stacy Perman discusses her new book In-N-Out Burger: A Behind-The-Counter Look at the Fast-Food Chain That Breaks All the Rules, the inside story of the renegade, family-owned burger chain that evokes a passionate following unlike any other. – Books Inc.”

The In-n-Out 100×100 Challenge (with Video)

Man these guys are crazy! Crazy smart. More on the story here.

An Awesome How-to Video: Ribeye Steak