The Dark Side of Flavored Coffee

Is there a reason this site doesn't have a "flag" button for spam!?!?

Leftovers: Space Beer, Gefilte Fish Crisis, and More!

@Nick Kindelsperger,

Hate to break it to you, but Barrelhouse Flat is the only answer that thing will ever spit out.

The Science of Fat-Washing Cocktails

I've messed with vanilla-infused brown butter washed rum. The first glass, I thought, was AWESOME. The second glass, okay. By the third glass I never wanted to look at the bottle again. Kind of gave up on the whole thing after that.

But since then I've gotten really, really into making clarified milk punches, and I generally combine the spirits and milk and let them sit together for a few hours before curdling. This seems -- to me -- to produce a much richer and heavier-bodied end result, and I think is technically a form of fat washing. (Since I use whole milk.) What do you think?

Cocktail Tools: What to Buy After You Have the Basics

Nutmeg grater? Waste of space unitasker. Go for a Microplane instead. You can use it for zesting citrus, grating nutmeg, grating cheese, and a million other things.

Ask a Bartender: How Do You Prevent a Hangover?

Taste Test: The Best Frozen Veggie Burgers

Few comments:

A) +1 for Dr. Praeger's!
B) Searing in a pan is not the best way to cook veggie burgers IMO. Much better textures can be achieved by baking them in an oven or toaster, at fairly high heat (400-450), directly on the rack.
C) Morningstar Farms Tomato Basil Pizza Burgers are teh awesome.

Poll: Are You a Blotter?

I think blotting is gross.

But a puddle of grease is even grosser. So yeah, if the pizza is nasty and oily I'll give it a quick swipe. Generally I avoid pizzas that have that problem.

Eat This Now: Soufflé Potatoes (Fried Puffed Potatoes) From Antoine's in New Orleans

These sound great, especially if fried in either tallow or duck fat... Too bad they switched to cottonseed oil. Damn PC police! (I guess.)

NYC's Fancy Toasts That are Worth Their Price Tag

Trying to imagine parsnips in a sweet context is... interesting.

Manner Matters: Bread and Butter Basics


In which part of North America do you reside? I've never once seen microwaved sliced bread on a dinner table. (18 years living in Denver, 18 living in Boston, various meals at homes all over the place.)

Market Tour: Sockerbit is New York's Sweetest Smörgåsbord

I so wish I lived near this store.

Watch Tony Bezsylko Bake the Best Bread in Chicago at Cellar Door Provisions


Don't give up on your starter yet, if you haven't trashed it already. I've left mine in the fridge, untouched, for up to three months. It came out looking sad and covered in dark gray hooch, but after three days of sitting on the counter at room temp and getting fed once every 12 hours, it sprang right back to full force. Microorganisms are hardier than you might think.

Looking for a Healthier, More Spreadable Nutella? Try Nocciolata

I've been buying this stuff for a few months, and mine has never "splashed" from the jar. On the contrary, I've thought that it was slightly thicker than standard-issue Nutella. And definitely much thicker than the Rapunzel brand, which I often buy at WF.

Consistency issues? Or was it a hot day at SE HQ when you sampled the stuff? Either way, it's very tasty. And very reasonably priced.

Thai Tea Cake with Condensed Milk Custard Sauce

Where do you get loose Thai tea leaves? All I've ever seen for sale is the mixes. Can anyone point me to a good brand and/or supplier?

Manner Matters: Bread and Butter Basics

I always eat bread this way. Not because I was ever trained in any formal etiquette. It just doesn't make sense to deal with a huge hunk of bread nor to risk getting your hands greasy. And somehow the butter tastes fresher if you apply it at the last second.

There is something offputting, somehow, about seeing someone spread butter all over a big roll. Kind of like seeing someone over the age of eight wield a piece of flatware in a closed fist. It makes me think they lack class and/or sophistication. Yeah, I'm judgy like that. Whatever.

Now you can judge me a bit: I also do the same thing with bagels and other bread products. Instead of spreading the entire bagel with cream cheese, I'll break off a chunk at a time, spread (or dip), and eat it. Tastes better, I swear!

Inside the Secret World of Super-Premium Spanish Jamon Iberico


I'm jealous. My TJs doesn't have anything above the level of Serrano. How much do they charge for the Iberico? Is it bellota?

Bake the Book: Malted Chess Pie

Thanks for the clarification! The original recipe was for a sauce for a stir fry dish. I've made it occasionally since then but it uses maybe a tablespoon so the 16oz jar seems to never get any emptier...

It's in pretty much every grocery store. (Carnation brand.)

Dinner Tonight: Open-Faced Egg Salad Sandwich With Bacon

I have to agree with Comrade Fredipus. The crunch of celery is both unneeded and unwelcome in egg salad. Chicken salad is a different story entirely.

Bake the Book: Malted Chess Pie

Finally, a use case for the jar or barley malt syrup sitting in my fridge! (I bought it originally for a Chinese recipe.)

But I'm confused regarding the references to malt powder in the text above. The recipe says "malted milk powder" and that's not the same thing. Which is it supposed to be?

Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day

"No, size doesn't matter."

Mark this moment.


The New $199 Sansaire Sous-Vide Circulator is the Solution We've Been Waiting For


I, too, had a problem with my unit, but I could not be happier with the support I received.

I e-mailed them one day at 2:38 p.m. with a much more minor issue than yours (a problem with some pixels on the display) and heard back from Scott at 9:03 p.m. with a UPS tracking number for a replacement unit.

So support, exceptional (at least on this end). Design, unfortunately, not so great. I don't like the curvature of the machine (e.g. as compared with the Anova), and the cheap latch on the removable back panel is really causing a lot of issues for a number of people (including me). The clip, too, leaves a lot to be desired. I also encountered a noise dampening issue (where literally just touching the machine in a certain place reduces the noise output by about half). And a UI issue (merely brushing the dial can change the settings on you. Cleaning the kitchen and accidentally touch it? Oops, you just screwed up your dish.)

I can and will deal with all of these issues, and the device does work quite well for me. I've already done numerous short cooks (eggs, fish) as well as a 3-day short rib preparation, which came out absolutely spot on. But all in all I feel like I made the wrong choice. Oh well. Live and learn.

A Very Unofficial Snack Cake Field Guide


I've actually had candied kale before (with sesame seeds, IIRC). I think it was shockingly good, in a Very Green sort of way.

A Very Unofficial Snack Cake Field Guide

Hostess Fruit Pie > every other snack cake option.

(Cherry. Maybe apple. Lemon!? Hell no. What were they thinking??)

Inside the Secret World of Super-Premium Spanish Jamon Iberico

Really great job with this!!! I balked at $220/lb for a moment before realizing that I've paid around that: I've bought a $50 or $60, 4oz package from La Tienda on a couple of occasions.

... and I've eaten the entire package by myself on one of those occasions. Gluttonous, yes, but also immensely satisfying :-)

One Bowl Baking: Bourbon Street Banana Crisp


I just learned a couple of years ago, on some food forum, to peel from the blossom end. A huge revelation after a lifetime of squashed stem end fruit! Sometimes it's the little things that are truly mindblowing :-)

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West Indian Roti and Doubles Galore at Singh's Roti Shop, Boston

There aren't a ton of West Indian restaurants in Boston, so if you rolled into Singh's Roti Shop expecting chicken tikka masala, saag paneer, and a mango lassi, well, you wouldn't be the first. "Some people don't know about the food, and think we're from India, but it's Caribbean flavors, and we start educating them." That education takes the form of hearty puffed-and-stuffed roti, fried doubles, and more Trinidadian classics you'd be remiss to pass up. More

The Food Lab: How To Make Traditional Vietnamese Pho

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Grilling: Baba Ghanoush

For each thrilling high of a fantastic experience with this smokey Middle Eastern dip, I experience a equal low, often leaving me questioning why I like it at all. Unfortunately, my home experience has been made up of almost entirely lows—until this most recent stab at it. Each ingredient combined to make a luscious, smoky dip that reigns high on my list of all time favorites. More

Slow-Baked Atlantic Salmon with Tabouli from 'Flour, Too'

There's good news for fish-averse cooks: Joanne Changs recipe for slow-baked salmon in her new cookbook, Flour, Too, is not only easy (and pretty foolproof), but it also keeps that intense salmon smell at bay. The filets are well-coated in olive oil and then cooked in a gentle 300º F oven until just firm to the touch. They stay delicate and buttery, with no stringy flesh in sight. To pair with the rich salmon, Chang whips up a fluffy, lemon-y tabouli salad. It's heavy on the bulgur to make it a more substantial side dish, but the tabouli still has a strong, herbal presence. More

9 Vermont Cheeses To Get Your Hands On

Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin. More

Bread Baking: Sourdough Waffles

The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. More

Bake the Book: Raspberry Doughnuts with Vanilla Dipping Sauce

It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce. It took her dozens of attempts to develop a method that, according to her, works every time. You just need to make it once. More

5 New Coffee Inventions Spotted at the Specialty Coffee Expo

What happens when you gather thousands of coffee industry professionals in one large room to show each other all their newest innovations? Well, most of them gather around five or six booths which have the very coolest toys. Here are a few of our findings of the new and cool from last weekend's Specialty Coffee Association of America show in Boston, some of which may be appearing on counters near you very soon—maybe even your own. More