Serious Eats - seriouseats.com

Hey Kenji, did you test this recipe with both the meat grinder and food processor? I made these burgers over the weekend and ran into a problem using the food pro to grind the meat: the different cuts did not grind at the same rate. Putting chuck, short rib, and brisket in the food pro all together led to the brisket and short rib getting ground up much faster than the chuck, leading to unappetizingly large bits of chuck in the final burgers. I went through the ground beef and picked out the biggest pieces of chuck I could find and re-ground them, but I think it would have worked a lot better if I had ground each cut of beef separately.

Usually just straight from the wrapper into my mouth, but crisped up in the oven on a Silpat it makes a nice crunchy sandwich topper.

La Quercia is the best prosciutto I've had, though I may not have had *the best* from Parma.

@nithya:

They do:

http://www.seriouseats.com/tags/recipes/Seriously%20Meatless

Having eaten at Jen Zavala's and Jennifer Carroll's restaurants, it didn't surprise me very much when Zavala was sent packing. The elimination challenge didn't have any restrictions, she could have made anything she wanted. They only had to prepare one serving, not dozens or hundreds as they sometimes have to in the elimination challenge. And she chooses pre-made seitan?

It also wouldn't surprise me if Carroll ended up in the top three. It seems like she and Kevin and the front-runners. Of course, both of the challenges last night allowed her to cook seafood, which is her strong point, we'll see how she does when the challenges are more restrictive.

Wolfgang was a great guest judge, I hope they bring him back a few more times.

The place in Wynnewood is Elevation Burger, not Evolution Burger.

No eggs, no buttermilk, no baking powder. How simple is that?

How delicious is that? Not very.

Pancakes are so incredibly easy and cheap, why would you make them out of some mix in a plastic bottle?! I just made pancakes for two this morning, here's the recipe. They're whole wheat and delicious.

Wet (whisk these together in a small bowl, I find they mix better if you whisk the egg a little first and then add the butter, the egg and butter together are mostly fat and will incorporate better than if you add everything together at once)

1 egg
1.5 tbs butter, melted
1 tsp vanilla
0.75 cup buttermilk

Dry (whisk these together in a bowl big enough to hold everything. If you like, use 0.75 cup AP flour instead of wheat flour and bran)

0.5 cup whole wheat flour
0.25 cup wheat bran
0.5 tsp baking soda
1 tsp baking powder
couple pinches salt
nutmeg (around 0.25 tsp fresh grated, you can use less or leave it out)

Then just whisk the wet stuff into the dry stuff (just until the two are incorporated, you don't want to make them tough) and pour on the griddle. It takes all of like 7 minutes from ingredients on the counter to pouring them on the griddle.

Katie may also have been booted for lying to the judges: I believe it was Susie who asked her if she'd ever been in front of a live audience before. Katie said no (as an excuse for her performance, I guess), even though she's done exactly that on numerous occasions on the Ten Show (a Philly-area morning TV show).

The only two I can imagine wanting to watch on TV are Jamika and Jeffrey. Jeffrey seems like an early favorite, he didn't seem to have too much of a problem re-imagining his food (and making something the judges liked) even after he didn't get the groceries he asked for. Michael's food looked good but he's kind of unwatchable. Of course, I think Guy Fieri is unwatchable and he won. Seems like Eddie and Katie are the most likely to go home next.

I'd skip the subscription to Cook's Illustrated and just pay for a membership to their website. It has all the recipes that have ever appeared in CI, plus instructional videos and lots of other helpful info for a new cook. It's true that they are definitely full of themselves and that their attitude of 'this is the best recipe for this dish ever created in the history of humankind' is annoying, but their recipes always work, are usually very good and the explanations help you understand WHY you're doing the steps you're doing.

Cake Wrecks is good fun, but best food blog? It's really about amusingly bad spelling and poor art, not food.

You could caramelize them (as you would onions), then top burgers with them, have them on cheese and crackers, use them as a base for soup, whatever you would use caramelized onions for. They'll also last longer that way.

I actually tried the roast pork Italian at Tony Luke's just a few days ago and it was a huge letdown from the one I had last summer at the Tony Luke's stand at the ballpark, which is exactly the opposite of what I expected. DiNics is great. Either one beats the pants off a cheesesteak.