Crispy Pickled Shiitake From 'Pitt Cue Co.: The Cookbook'

@NinaP - you probably can, but your pickling liquid would be missing the added mushroom flavor from the rehydrating liquid. Also, I think the dried mushrooms tend to be thicker and meatier than the fresh ones, IMHO.

Giveaway: Win a Super-Fast Thermapen Thermometer

Rack of lamb! Red, please!

Roasted Cauliflower With Olives, Currants, and Tahini Dressing From 'Vibrant Food'

I made the tahini dressing from this last night to go with a mixture of roasted broccoli and cauliflower and it was delicious! I served it with brown rice and BF and I thought it was a nice meatless change of pace.

Behind the Scenes at One of Italy's Top Risotto Rice Producers

Since this was originally run back in May, shouldn't this article have a "From The Archives" tag?

Manner Matters: Who's On the Grill?

Yeah, on those occasions I've been to this sort of thing, the host/organizer tends the grill, with respites from well meaning guests.

I think if you're the host, you need to be prepared to be the cook, unless there is some sort of standing agreement with your circle of friends. If I'm throwing a party, I want my guests to be able to enjoy themselves, not worry about cooking.

The Food Lab: Slow-Smoked, 40-Ounce, Dry-Aged Porterhouse Steaks

Any way to adapt this for a stovetop cast iron smoker? I've got no access to an outdoor grill, sadly.

Chickpea Salad With Pepperoni, Parmesan, and Basil

I have some dried beans in my pantry that I'd like to use up (lentils and white beans). Approximately how much dried bean is equivalent to 14.5 oz. of canned? I do have a couple of cans of chickpeas too;it just looks like this application would work just as well with other beans.

The Best Barbecue Beans, Whether You Have 1 Hour or 16

@Joshua Bousel - Thank you! This is a great couple of recipes and I look forward to trying them both!

The Best Barbecue Beans, Whether You Have 1 Hour or 16

@Gina_ - smoked paprika. About a tablespoon should do it. Add it with the rub.

Hot Dog Taste Test: Chicago's Vienna Beef vs. New York's Sabrett

I'm a fan of Saugys. They're beef and pork in a sheep casing. I like them best charred from the grill. One of the best things about summer!

We Eat Everything at Nong's Khao Man Gai in Portland

We Eat Everything at Nong's Khao Man Gai in Portland

I was the recipe for the Khao Kha Muu. Anyone have a recipe they could point me at?

Manner Matters: Bagel Brouhaha and the Rules of Cohabitation

To the letter writer - Perhaps you could remind your girlfriend of the expense involved to get rid of the roaches? Did you both share it equally? Is she willing to foot the bill next time because her leniency causes a re-infestation? That's the kind of conversation we'd be having in my house. This goes beyond food. You have now entered a partnership that involves community property. You better get ground rules and shared expectations sorted out asap, or you may as well put the place back on the market and live apart.

An Open Letter to Serious Eaters

An Open Letter to Serious Eaters

I agree with Jim S. While I think the ability to tweet directly at SE staff is great if we have questions, Facebook does not allow posts unless you create an account. I'm really missing the ability to ask questions of the larger SE reading community. I feel Talk's loss already like an amputated limb!

Oh, and for dinner tonight I'm trying to decide between pizza and sushi. I think sushi is winning, but I could be persuaded to go with pizza.

An Open Letter to Serious Eaters

@jedd63 - we are having salt and pepper chicken wings, hummus, and adult beverages at our favorite bar!


An Open Letter to Serious Eaters

@Kenji - thanks for you prompt response! I know someone said you only needed an email for the Facebook, but when I went to the page it seemed to require an active account with a password. Also, I did not see a designated "Community" section for open questions?

A nice thing about Twitter is that you can take the embed code from individual questions and place them in an article that could serve as a weekend quickie open thread post that would continue to encourage community spirit; you know, some sort of "Around @SeriousEats This Week". Just a thought.

An Open Letter to Serious Eaters

So, with Talk gone, how does one posit a question to the community anymore? Like, if I wanted to ask everyone "Can I refrigerate popover batter?", what am I supposed to do? Send a tweet like @SeriousEats - Can I refrigerate popover batter? and hope that you've hired a social media director who will be retweeting to the community?

Cook the Book: 'Afro-Vegan' by Bryant Terry

Pierogi on my dad's side and English mixed grill on my mom's.


Grilled fish tacos. Grill up whatever your favorite white fleshed fish is and set out fixing for a taco bar. Done.

Giveaway: Win a Sunday Funday Kit from Mrs. T's Pierogies

I could get down with the Carbonara Pierogies.

Deviled eggs

My family is a fan of adding canned baby shrimp or crab to a standard mixture of egg yolks, mayo, salt, and pepper.

This Week at Serious Eats World Headquarters

@Teachertalk - Thanks! While at times my little 10 month old can be very smart, I have to believe in this picture's case it is mostly column B.

Folks, have you talked with your kitty about the dangers of catnip?

This Week at Serious Eats World Headquarters

Oh, beware of giving Cricket that Taco Bell. Cat farts. That is all.

Our little guy, Parker, lately has been taking to hiding in the sink. I blame too much catnip.

What will you make for Easter?

I'm bringing a chicken fricassee to my mom's, because she's still recovering from surgery and can't travel. Since she is low carbing, I'm bringing spaghetti squash to serve the fricassee over and a roasted asparagus salad.

Dinner Tonight?

I've been doing a lot of weekend cooking to make extra meals for my mom, so she has something she can easily reheat while she has been recovering from rotator cuff surgery. Last week I made boneless chicken thighs "40 cloves of garlic" style; this past weekend I made her a lamb and butternut squash stew. This afternoon I'm taking the opportunity to cook food for the rest of us. I have boneless pork spareribs in the slow cooker with potatoes, roasted tomatillos, poblanos, serranos, onion, garlic and cilantro. I hope it comes out ok; I've never worked with tomatillos before. How can you tell if they are ripe enough to use in the store - or, does it matter?

What are you all making tonight?

Dinner Tonight?

What's everyone making today for dinner? Any special projects going? I've got the day off, so I'm making a whole chicken in my slow cooker with a coconut curry sauce. I'm going to roast some butternut squash and make some jasmine rice and peas to go with it. How about yourselves?

Smoked Oysters?

Does anyone have recommendations for a quality brand of smoked oysters? I'm trying to recreate a rice dish I had from a restaurant that has sadly closed and I don't want to ruin the dish with sub par oysters. Thanks in advance for any feedback!

Random Slow Cooker Question

Can you wrap food in a banana leaf and put it in a slow cooker to good effect? I've got a vacation coming up with free time, some pork shoulder and chicken thighs, so I just thought I'd throw it out there.

Raw Butternut Squash Causing Skin Irritation?

Yesterday I prepped some raw butternut squash for a lasagna I am going to assemble today. When I finished and was cleaning up, I noticed that the skin on the hand that was most in contact with the squash skin had started to peel. Never had that happen before. In Googling this, it sounds like it's kind of common, like the reaction some have to mango skins. However, I haven't been able to track any specific trigger down other than vague references to "enzymes". Anyone know what in the squash skin is causing this? BF that I live with also has a raw melon allergy that gives him oral hives, so I'm wondering if it's related too.

Freezing cooked portabellos?

I was thinking about roasting a bunch of portabello mushrooms and storing them in the freezer for quick sandwiches on weeknights when I don't want to cook something involved. Will they freeze ok or will it mess with the texture?

And, yes, they don't take long to cook, but sometimes I just want to grab and go.

Dinner tonight? Nov. 1, 2012

What's everyone doing for dinner tonight? Cooking and eating in or eating elsewhere because you're still recovery from Sandy? Tonight I put together a shrimp and corn chowder on the fly from pantry and freezer ingredients since we were fortunate enough to keep our electricity during the hurricane, but really haven't had a chance to restock at the grocery store. How about you?

Dinner tonight? Nov. 1, 2012

What's everyone doing for dinner tonight? Cooking and eating in or eating elsewhere because you're still recovery from Sandy? Tonight I put together a shrimp and corn chowder on the fly from pantry and freezer ingredients since we were fortunate enough to keep our electricity during the hurricane, but really haven't had a chance to restock at the grocery store. How about you?

Having Problems With The Mobile Site (Android)

Hi. Enjoying your upgrade while on my computer but, just wanted to let your IT folks know that I'm also an Android phone user (T-mobile MyTouch4G) and I've been getting a lot of 404s on all new content that has been posted since the site upgrade while trying to view the site through the mobile version. The software version on my phone reads Android version 2.3.4 if that helps.


Dinner tonight (4/23/2012)? Make anything good?

After a long weekend spent eating mostly fried food, pizza and diner food up in NH with friends on a get away, I found it incredibly restorative to roast a chicken and eat it, along with some roasted beets and fennel and have a nice dinner at my own dining room table. What did you make tonight?

Beer and Caviar?

Anybody have any thoughts on a beer that would pair well with osetra caviar? BF gifted me with some and I'd like to share it with him, but he's not a sparkling wine or vodka man. So, I'm looking for a beer he might like that would work with the caviar. One caveat - he detests wheat beers and his usual tastes run to IPAs and stouts. Thanks!

Bread bowls for soups

If I were going to make individual boules to turn into bread bowls for soups or chowder, about how many ounces of dough would I want for each bowl, roughly? My usual recipes make about a pound and half of dough. Would quartering the dough give me bowls that are too big?

O Ya - Boston

Tomorrow BF is taking me to O Ya for birthday dinner! I'm very excited! Has anyone been that could give me recommendations on dishes?

Spaghetti Squash - storage

I bought a small spaghetti squash and sort of reflexively put it in my fridge on Monday. Do I need to put that sort of squash in my fridge? Have I just ruined it? It looks ok as of this morning.

Whole Wheat or Rye Flour - Making a Roux?

I was just struck by a random thought this morning as I sit here with my coffee. Has anyone tried using whole wheat or rye flour for making a roux? If so, does it thicken comparably to AP flour? I have no specific purpose in mind and I know it would taste different. I just thought I'd ask to see if anyone had tried it and what their experience was.

Dinner Tonight? - 1/14/2011

What's everyone doing tonight for dinner? We're having pan roasted veal chops, rubbed with garlic, lemon zest, sage, rosemary and parsley, saffron rice and roasted broccoli. I think I'm having chardonnay with this, but haven't completely decided...might be in a red mood, but only have Zinfandel in the house right now.

Dinner Tonight? - 11/21/2010

What's everyone up to for dinner tonight? I've got cheese enchiladas going to use up various bits and bobs of cheese from the fridge to begin to make room for the inevitable parade of holiday leftover food that will soon need room for storage.

Substitutes for bottled unagi sauce?

Hi. I have a recipe for a tuna "pizza" that calls for prepared/bottled unagi sauce. My supermarket doesn't carry it and I'm not sure if I'll be able to get over to the local Asian market in the near future. I have hoisin sauce. Is that a reasonable substitute?

What's Cooking? - 11/14/2010

What's everyone up to in the kitchen today? So far I've accomplished breakfast tortilla stacks from some leftover sausage, beans, cheese and fried eggs. I've done curried red lentils and greens over brown rice for my lunches this week. And, I've got small black turtle beans soaking to use later in a chilli-mac that BF requested. Anyone else cooking today?

Poaching in a veloute

Last night I was catching up on a backlog of Avec Eric episodes via Hulu. In one of the episodes, Eric Ripert poached a piece of halibut in a veloute (his words) of water (thickened with a flour water slurry), vermouth, lemon juice and orange juice. His technique for making a veloute aside, what is the advantage of poaching in a veloute over court boullion or stock? Finished texture? I'm interested in trying this.

What food or technique has made you reevaluate your position?

I thought I was in the bechamel for lasagna camp...until last night when I made it with a full, whole milk ricotta. The kind with no stabilizers or gums (which is harder to find in the supermarket then you'd think). It set up beautifully, no sloshing/sliding of layers. I've had other lasagnas that deteriorated into sliding messes, even after sitting for 30 minutes from when it came out of the oven. And this one came out so rich! So, from now on, if I can get a hold of this particular ricotta (or make my own), I'm in the ricotta for lasagna camp.

Have you ever stumbled across an ingredient or technique that you normally would not use and been converted after trying it?

What to do with defrosted scallops?

In an effort to clear some space in my chest freezer, I removed a bag of frozen scallops and have thawed it. The ingredient list on the bag just lists scallops, nothing else, but they still look a bit "wet". I was going to just do a simple saute with them, but now I'm not so sure. What would you do with them, Serious Eaters? And, no, I'm not going to throw them out and drive to the store for fresh ones :)

Silly Putty Chemical Found in McNuggets!

via CNN:

All McNuggets not created equal

"All McDonald's nuggets are not created equal.

U.S. McNuggets not only contain more calories and fat than their British counterparts, but also chemicals not found across the Atlantic.

CNN investigated the differences after receiving a blog comment asking about them.

American McNuggets (190 calories, 12 grams of fat, 2 grams of saturated fat for 4 pieces) contain the chemical preservative tBHQ, tertiary butylhydroquinone, a petroleum-based product. They also contain dimethylpolysiloxane, "an anti-foaming agent" also used in Silly Putty.

By contrast, British McNuggets (170 calories, 9 grams of fat, 1 gram of saturated fat for 4 pieces) lists neither chemical among its ingredients."

Not that I've had a McNugget since I was 10 or so, but still - yikes!

Papadzules From 'Yucatán'

A dish of egg-filled tortillas smothered in a smooth, rich pumpkin seed and epazote broth, papadzules are fixtures of cantinas and restaurants throughout the region. Papadzules are not totally unlike enchiladas moles, but, lacking the cheese and chilies of the more recognizable sauce, the dish is far more delicate. More

Sikil P'aak From 'Yucatán'

For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky puree of ground pumpkin seeds, tomato puree, chiles, herbs, and onion, the hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance. More

The Food Lab: Easy Red Lentil Soup With Curry Yogurt

Even though my wife is a firecracker in many respects, when it comes to lentil soup, she likes to keep it vanilla. This time, I'm finally doing it right. This soup is very simple, with just a few aromatics that blend together beautifully in the background—it's a decidedly lentil-forward flavor—and a curry yogurt garnish that adds some flavor, but can be added at the table so that my wife can enjoy her bowl completely plain if she'd like. More

Wok Skills 101: Indoor Smoking

While you're never going to be able to slow-cook a whole slab of St. Louis style ribs on your stovetop, a wok is an excellent way to add a bit of light smoke flavor to smaller foods. It requires no special equipment other than a wok and a rack. Since the whole thing happens in a tightly sealed foil tent, very little smoke actually enters the room (less than say, searing a few steaks off). More

Cook the Book: Clotted Cream

As the cream cools it separates into two layers: the creamy top, perfect for spreading on scones (or anything else for that matter) and a thinner cream which cookbook author Darina Allen says will keep for several weeks and can be used in any recipe that calls for heavy cream. More