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I believe that the issue of those automated self-checkout lanes has come up before on Serious Eats, but often as asides in larger discussions, but I figured this one might be ripe for the pseudo-science that is the Serious Eats Poll.
Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices.
These crab and chickpea "sliders"* start with a slightly streamlined, miniaturized version of Mantuano's Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easily during the frying stage), which he describes as from "southern Spain, which owes many culinary inspirations to the Moors of Northern Africa."
Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare.
Western cultures since the Roman Empire have known that parsnips have delicious applications well beyond the standard purées and braises. We seem to have forgotten recently how versatile they are. One bite of this earthy, perfectly spiced parsnip cake, and you'll remember.
Recent Posts
Sandwiched at the Whitney: Chefs, Lunch, Art, and You
I was fascinated when I heard that Danny Meyer's Union Square Hospitality Group was going to open a sandwich joint in the Whitney Museum, featuring items designed by its chefs and pastry chefs. Why? Because it raised so many questions. First among them: Are chefs necessarily the best sandwich architects? We ate our way through the menu to find out. Continue reading »
Grocery Self-Checkout Lanes: Way or No Way?
I believe that the issue of those automated self-checkout lanes has come up before on Serious Eats, but often as asides in larger discussions, but I figured this one might be ripe for the pseudo-science that is the Serious Eats Poll. Continue reading »
Eat for Eight Bucks: Pupusas con Curtido
Served with a spicy cabbage salad, pupusas—homemade, cheese-stuffed corn tortillas—are one of my favorite ways to make a dinner that feels like a treat without even approaching the $5 barrier. Continue reading »
Market Scene: Pawtucket Wintertime Farmers' Market in Providence, Rhode Island
The state of Rhode Island may be small but it doesn't lack for food activities. One distinctive characteristic is the state's abundance of farmers' markets. With more than 1,200 farms across the state, residents don't have to travel far to get seasonal produce. During winter, options are naturally more limited. But the marvelous Pawtucket Wintertime Farmers' Market becomes the focal point of locavorism from November to May. Continue reading »
Photo of the Day: Mario's and Luigi's Side By Side in Manchester
Whether it's an homage to the most famous plumbers in the videogame world or just a coincidence, Mario's and Luigi's on Claremont Road in Manchester, England, is an amusing sight. Mario's is a bakery and confectioner while Luigi's makes pizza, kebabs, and burgers. Has anyone tried either of these places? Continue reading »
Dinner Tonight: Moroccan Ragout with Poached Eggs
Those who are down with tomatoes and eggs might love this Moroccan-inspired twist on the classic Eggs in Purgatory. Not happy with a boring tomato sauce, the recipe amps up the flavor with merguez sausage, fire-roasted tomatoes, and a hit of complex spices. Continue reading »
Burgerman Will Run the Boston Marathon in a Burger Suit for Charity
22-year-old Sam Novey, aka Burgerman, aims to raise $100,000 for nonprofit afterschool program Citizen Schools by running the Boston Marathon in a custom-made burger suit. Join him on his practice runs in Cambridge and get a free burger at the end! Continue reading »
Small Plates: Crabby Falafel 'Sliders'
These crab and chickpea "sliders"* start with a slightly streamlined, miniaturized version of Mantuano's Falafel Crab Cakes (I use canned chickpeas, tweak the spice blend to make it more sandwich-friendly, and add a tiny bit of flour to help the patties hold together more easily during the frying stage), which he describes as from "southern Spain, which owes many culinary inspirations to the Moors of Northern Africa." Continue reading »
Serious Cheese: How to Find Cheese CSAs Online
If you're interested in finding your own cheese CSA, here are a couple of great online resources that will help you get started. Of course, these online sources take a little mining, but they have a lot of great noncheese-related information that you'll probably be glad to have learned. Continue reading »
Cook the Book: Pine Nut Almond Cake
A variation on pound cake that uses ground almonds and flour and a little more than a pound of butter, this nutty cake is studded with chopped pine nuts and is refreshingly lemony with just a hint of vanilla that can only come from using real vanilla beans. Continue reading »
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Kitchen Clean Up
Stumptown Coffee vs. Starbucks, an Overview of 'Third-Wave Coffee'
From Time magazine's quick primer on "third-wave coffee": "'Starbucks laid the path, [Stumptown Coffee founder Duane Sorenson says], 'They made people aware. They offered better coffee in their time than was out there. But now there's far more specialty coffee out there today, and there will be even more so five years from now that will give the consumer—Midwest, West Coast, East Coast, wherever—a lot more options than Starbucks.'"
Videos: Sausage Making at the Meat Hook in Brooklyn
The Meat Hook in Brooklyn makes fresh sausages in "classic" and "trashy" flavors every weekday. See what goes on in the kitchen with butchers Brent Young and Ben Turley in the latest video from Food Curated. Continue reading »
Your Supermarket's Fluorescent Lights Boost Nutrients in Spinach
The Mail cites an American Chemical Society study that reveals the surprising find: "Spinach stored [in fluorescent] light for three days had much higher levels of vitamins C, K, and E, plus folate, a B vitamin. After nine days, levels of folate increased between 84 and 100 percent and the level of Vitamin K also rose by up to 100 percent." [via Cold Mud]
Want to Know Where Your Milk Comes From? Whereismymilkfrom.com Tells You
No, it doesn't simply tell you it comes from cows. Or goats or sheep. Simply plug in the numeric code found on the milk container and Where Is My Milk From? names and maps the dairy it came from. Also works with yogurt, chocolate milk, soy and organic milk, coffee creamer, cottage cheese, and ice cream. Only works for U.S. dairy products, though. [via The Presurfer]
The Nasty Bits: Venison Heart Tartare
Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare. Continue reading »
Portland, Oregon, Has Not One But Three(!) Artisanal Pizza Carts
What is it about Portland, Oregon?!? The place has not one, not two, but three (THREE!) artisanal pizza carts. Pizza CARTS, mind you — not pizzerias. Continue reading »
