It's lobster season in Southern California! Do any Serious Eaters know where I find Baja-style (Puerto Nuevo) lobster in Los Angeles. Pan-fried w/rice & beans & tortillas, etc.?
I recently acquired an iPhone and love using it in the kitchen to refer to recipes on the Internet, use the timer, etc.
How do you use your iPhone for cooking? I've downloaded All Recipes and Big Oven, but haven't gotten around to using them yet.
Are there any must-have apps I should check out?
I'd like to do some baking with agave nectar and wonder if folks in the SE community have any experience with it.
What kind of recipes does it work best in? Cakes?
What's the best way to sub agave for sugar? Do I need to cut back on other liquids, but increase other ingredients to make up the volume from sugar?
Cornell University just released an interesting study in which researchers try to gauge consumers' reactions to food that was (hypothetically) tainted by terrorists: http://alisoneats.wordpress.com/2009/01/15/food-terror/
Surprisingly (to me, at least), most people still ate some chicken that they'd heard might have bird flu planted by terrorists.
You guys may have a different reaction.
Did Santa forget to bring something you really want? If so, are you going to buy it for yourself in the post-Christmas sales? There are some really tempting deals out there.
Get this: Modern Dog magazine did a profile on Rachael Ray, including her doggy food recipe that has onions. Which are toxic to dogs. And cats. Here's the link to the story:
After much razzing from the peanut gallery, the site's eds took down the recipe, claiming it was "inspired" by the dog but intended for people. Yep, that's what I want, dog food-inspired food.
Is this how she comes up with all her recipes?
I just got my annual Christmas box of See's. It's not the fanciest stuff, but, boy, do I look forward to getting it every year.
What's your favorite?
First there was Tyler Florence shilling for Applebee's. Now Alton Brown is pushing grape juice.
Have we had enough of celebrity chefs, or is it morphing into something different? Local food, perhaps?
Where does the Serious Eats community think this will go in the coming year?
Who do you think is the talent to watch?