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A Serial Cereal Eater

Taste Test: 1 Day, 23 Pop-Tart Flavors

I could never get into Pop-Tarts, but when I had the Chocolate Frosted Peanut Butter ones, I was hooked.

Manner Matters: How to Order Pizza for a Group

I find one of the bigger issues for ordering pizza for a group is more related to the pizza cognition theory. There are some people who take it as a personal affront should a (gasp) Hawaiian pizza make an appearance, or if the crust is a certain way, or if basically it comes from a mainstream pizza chain in general. By the same token, I hate just ordering "safe"--cheese, pepperoni, and maybe a veggie. If I'm going the mainstream chain route like the idea of getting a non super traditional pizza like a BBQ Chicken (mainstream chain) or a White Pizza of some kind. I say play to the strengths of the location. It’s pizza, after all. Unless you’re a vegan, it’s tough to absolutely hate it.

10 Great Ways to Buffalo Sauce Your Food

Potato Chips + Cottage Cheese + Buffalo Sauce + Honey = Basically the best snack combo conceivable.

Giveaway: Win a Super-Fast Thermapen Thermometer

Ice Cream, and red for strawberry :)

Giveaway: Win a Super-Fast Thermapen Thermometer

Ice Cream, and red for strawberry :)

The Best Frozen Yogurt Is the One You Make Yourself

Max,

What's your opinion on using yogurt with added sugar and flavor (vanilla) as a base? If one decides to go that route, should we take into account whether the sugar source is an invert sugar or not, in addition to the amount of stabalizers? I know a lot of lowfat and fat free yogurts add pectin, modified food starch, etc. How does this effect the final product?

Likewise, with our mix ins, I've noticed a lot of recipes I've searched for avoid crunchy additions like chocolate chips, etc. Is there a reason for this from a freezing perspective, or is it just in line with the "ethos" of a product which isn't neccesarily meant to be a sugar bomb?

Cheese 101: Hard Facts About Hard Cheese

No questions on this one, but man, I love reading this column every week.

Novelty Ice Cream Week: How to Make Your Own Klondike Bars

Most ice cream bars and chocolate covered treats are actually made with "light" ice cream or frozen dairy, so I assume Max's rendition is OMG AMAZING. That being the case, what temp would you suggest setting our freezer to, Max, to get our ice cream rock hard (especially if we're not using a 14-16% butterfat ice cream)? Also...please recreate a classic shark popsicle with a gummy eyeball next :)

7 Nut and Seed Butters for Your Pantry

What, no pecan butter? I'd think it would be expensive as hell but also quite yummy.

Cheese 101: The Stinky World of Washed Rind Cheese

@Liz,

Thanks for the speedy reply. Bummer it's not actually, you know, sitting in a cave for two years in the Alps. Or maybe not now that I think about it...

Cheese 101: The Stinky World of Washed Rind Cheese

Can you explain the whole "cave aged gruyere" thing I keep seeing advertised?

Taste Test: The Best Fast Food Chicken Nuggets

@khark,

Is it too much to ask that for taste tests (and I've noticed this recently) all the products tested get a writeup in which the good or bad is explained? I do know many of the taste tests feature multiple SEers, but this one doesn't mention tasters asserting different thoughts/reactions. How do I know the "taste test" isn't just one person's opinion? Hard to believe multiple tasters would deem anything beyond true crap to be a "sad cloud of mediocrity, never achieving anything beyond being passably edible."

Just my .02

Taste Test: The Best Fast Food Chicken Nuggets

Sorry, but this is a joke considering CFA's nuggets did not even get mentioned. Texture may not be crunchy, but the flavor and juiciness is unparalleled given the pressure cooking and peanut oil.

Something tells me the author had a bias from the get-go.

The Food Lab: Essential Techniques and Recipes for the Summer Grill

Kind of off-topic but not really, but for any home ice cream makers out there who are fooling around with sweet corn ice cream, I really recomend grilling corn before adding the husks and kernals to steep in the milk. Adds an amazing dimension. More desserts need to take advnatage of the flames, and not just S'Mores.

How to Make Foolproof Blitz Puff Pastry

Does this mean we can be spared from future candid ranting?

Hersh's Chef Josh Hershkovitz's Guide to Eating Well in Baltimore

For any of the other Baltimore area eaters: is Kooper's Chowhound Burger Wagon worth the hype?

Cooking Fats 101: What's Up With Saturated and Unsaturated Fats?

I'm not a Dr., but I thouhgt *some* people (I think the Paleo crowd) has been arguing natural trans fat is not so bad? And I still don't understand what I'm seeing more and more of these days when people say "fully hydrogenated" are not trans fats. Is that just a marketing thing?

The Best Way to Grill Hot Dogs

@Android user.

Nope. Have not made it up to WNY very often since my family (expats) used to drag me on trips there as a kid in the 90s and early 2000s, so haven't tried 'em. I can get Sahlens where I live in MD because of Wegmans, but I have a gas grill for convenience and its just not the same. Nor is it without the red hots or the fries.

The Best Way to Grill Hot Dogs

The best way to grill hot dogs is to get a Sahlens hot dog and go to Ted's.

The Serious Eats Guide to Sugar

Here's my question. Most recipes I use call for volume measurements of sugars, but I always bake and cook by weight. So I've typically used the converter at The Traditional Oven. Recently, though, I've started to wonder if the recipes were tested and developed based on the imprecision of volume measurements. Hell, this site uses them all the time. So is there any easy answer, or is it just one of those things where each recipe has to be weighed (pardon the pun) on its own?

Cheese 101: All About Fresh Milk Cheese

I recently had a "mozzarella di bufala" pizza at a well regarded Baltimore area resteraunt. I was so stoaked about it, but these crust ended up being almost inedible because the cheese leaked so much excess moisture (and it seemed mostly to be water, not fat, to me). The taste wasn't anything to write home about either. Is it normal for mozzarella di bufala to release so much moisture when under high heat? I thought, if anything, it would fare better than regular cow's milk mozzerella, because I knew it had more fat.

This Week at Serious Eats World Headquarters

Wait a second. You guys got a buttload of cereal and didn't invite me :)

And congrats Leandra!

Manner Matters: How to Order When Out to Dinner

Excellent answer, and I think a great reminder for all of us diners. So says the guy who orders the cheese tasting plate and supplements it with the bread basket for his "entree" :)

Taste Test: The Best Spicy Brown Mustards

Interesting. Cook's Country did the exact same test test recently, and they favored Gulden's, and I think French's (can't remember exactly, was browsing the magazine rack). They judged favorably based on acidity, not so much spiciness. I tend to agree--brown mustard is a good go-to condiment for those of us who don't default to mayo as a standard sandwich spread, and it makes a nice addition to a vinaigrette when your looking to cut the oil ratio and add some zing. I actually dip carrots and apples wedges in it as a snack.

So why leave out French's? I like Beaver myself, although mostly for their the flavor variations.

Cooking Fats 101: What Makes Fats and Oils Essential to Cooking

As a former stinky teenage boy I take offense to this post.

Also, which herbs have flavors that are most transformed by fats?

Baking with Cooling Racks -- What kind to get?

I've often seen recipes that advise cooking bacon or oven-fried items on a cooling rack set over a baking pan in the oven, and even received a rack over Christmas for this very application. However, after I got it I noticed the packaging said it was not oven-safe. I ended up having it returned, but looking online, I'm dreadfully confused. Reading reviews on Amazon show some buyers saying certain racks are oven safe and some aren't. Does anyone have any suggestions for purchase (preferably not on the expensive side of the spectrum?)

Thanks in advance!

Roasting Kabocha Squash -- Why So Moist?

Kabocha Squash was my big 'discovery' in terms of vegetables this past winter, but I've had mixed results when roasting it. For the most part, I've roasted it at 425 or 450, checking up on it after 20 mins or so (usually roasting for close to an hour.) I've been salting it maybe 10 minutes before cooking, and giving the slices (varying in size, oftentimes) a light coating of olive or canola oil. More and more, I've started using foil to both line the squash on the roasting pan, and also covering the slices for the first 20 mins or so of cooking (was inspired by advice from The Science of Good Cooking from America's Test Kitchen.)

My goal has been that creamy, non-fiberous texture that comes right off the skin when you cut it, with a concentrated and caramel-ey flavor that would basically make any kid olve vegatbles. But lately I've been getting slices that still retain enough moisture that the flavor just isn't there.

What am I doing wrong? Not enough salt? More oil? Smaller slices? Or is it something else? Is it how I choose the squash at the market or the inconsistancy of sticking to a standard recipe or direction?

Thanks in advance for any advice. As I'm sure you know, these things are too good when their good to waste on just being ok.