Prevent a Boil-Over Mess With the Kuhn Rikon Spill Stopper

I use things like this as a drop-lid (sits on the surface of the food) as well.

Sous Vide Probs

It's unlikely, but have you double-checked the temp?

Also, "unpleasant chew" was it chewy-chewy or was it mushy? I overcooked (time-wise) duck breast, it was still rare, but it began to break down and was mushy and unpleasant. I've only had chewy meat if it was a tougher cut and I didn't cook it long enough.

Don't Like Deep Frying At Home? Try the Philips AirFryer, a Convection Oven on Steroids

@guycooking, this IS a useful review, this thing is hot (HA) in stores, and the people at Williams Sonoma are totally pushing it. How nice to have a timely review.

Paleo Diet Craze- Love it or leave it?

P.S. That's not a dig at our doctors.

Paleo Diet Craze- Love it or leave it?

@McNormal, generally speaking, our physicians know less about nutrition than you'd think. They aren't trained for it.

This Week at Serious Eats World Headquarters

@bleu- Just approach the waffelepies with caution, much cleaning ensues after most of these trials. Mind you, the mess after the pizzale was worth it.

This Week at Serious Eats World Headquarters

Cricket, slide 21 "..The hell?" Slide 22, "ah, what the hell"

Trader Joe's is Like a Bad Boyfriend...

My sainted Daisy (my she RIP) was a Double-wide cat, and she LOVED those double-wide scratchers. We didn't say double-wide in front of her, of course, because she would have eaten us.....

Trader Joe's is Like a Bad Boyfriend...

Technically all foods are processed, let's not flog that tired old dead horse again...the poor thing has been over-processed.

Which Cocktails Do You Think Are Overrated?

Dammit, I was drinking Negronis before they became mainstream! Damn kids in their skinny jeans and plastic framed glasses.

Look Who's Talkin': Comments, Quips, and Quotes From Talk

Glad to see Pav representin' as well!

What food would you miss most as a vegan?

SE elves, feel free to delete this and my above comment, as it's now a nonsequiter.

I'm quitting the site

Serious Eats has posting guidelines that we all, more or less adhere to. Free speech is neither promised nor implied.

Pleading free speech doesn't excuse screaming at kenji and SE and, frankly, all of us.

What food would you miss most as a vegan?

Enough with the vegan bashing. Live and let live.

Have you ever been just a little sneaky?

@Littauer, keep the heeng in a mason jar, keeps the stink pretty well contained

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

Addendum, if one is feeling flush, sherry vinegar is also available from La Tienda.

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

@Werefrog--do you have a Trader Joe's? They will have it (as will Whole Foods) for certain. I've seen it in "regular" supermarkets as well both in the greater Boston area and in the greater Philadelphia ('burbs, not just in town).

Vegan: Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

Thanks Kenji, worst thing that will happen is I won't like it, right?

I'll give it a go, I looooove roasted chickpeas, so even if I can't handle the kale I'll still have something to eat! (and then I'll sub in chard or something--it's only kale that I've noticed this).

Vegan: Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

Kenji, I have a real problem with raw kale, it always, funny? Musty? I can't describe it, but all raw kale smells weird and gross to me.

Cooking it up fixes the problem--could it be the waxy coating, and will the massage treatment fix it?

I know, weird, but I'm super sensitive to odors.

What food would you miss most as a vegan?

Lamb. Nothing would replace lamb.

And I second the seafood--I'd really be sad without sushi, although Elizabeth Andoh had a pretty reasonable vegan "barbecue eel" in Kansha.

Vegan Mayonnaise Taste Test Produces Surprising Results

Kenji, thanks for the super-detailed answer, and I get it
As a consumer, I don't always have the full range of options that you guys do, so I really appreciate the "rock and a hard place" reviews. No snark, no T, no shade. I want to know how a product tastes or if it will work in a recipe. If mayo X is tasty on a BLT, but makes crappy potato salad, I want to know that and I believe that feedback can be given in an ad-driven business model.

Anyway, honestly, my question wasn't meant in snark and I always like more info than less.

Vegan Mayonnaise Taste Test Produces Surprising Results

@tea-and-syncope--I have to say that your description alone would deter me from buying Nayonaise!

Vegan Mayonnaise Taste Test Produces Surprising Results

@Kenji, I am curious why the tasting comments for the other two brands aren't listed? Just in the interest of completeness sake.

The Food Lab: For the Best Baba Ganoush, Go For a Spin

Tahini, like natural peanut butter, settles into sesame oil on the top and the solid on the bottom, there's nothing wrong with it, just stir it up.

Tahini is bitter, try using less than the recipe calls for and add to taste.

I have found that roasted/toasted sesame puree is less bitter than traditional tahini, I usually get it at Asian markets or Whole Foods (in Whole Foods look in the peanut butter section).

This Week at Serious Eats World Headquarters

Dude, enough with the ggggssss

Nnooo, my SE Baggu is GONE!

My beloved blue SE Baggu has gone missing, I think it fell out of my purse :-(

I looked around the serious eats shop and around the website--looks like there aren't any more to be had.

Pleaseee, could you all consider making a new round of bags?

I know I could just get a plain old boring Baggu, but I loved flashing around my SE street cred.

One-page printing options for recipes?

Is there a way to have some different options for printing recipes? I know we can choose image/no image/comments/no comments.

Even without the images, recipes frequently require more than one page of printout.

I've love the option to use half a sheet, or even get an index card size?

Thanks in advance! (If there's a trick I'm missing, I'd love to hear that too)

Did we start a run on Moxie?

First, as a Maine native, it's important to say that I'm finally on board with Moxie. Only took 43 years....

So over on Kenji's all sorts of SPAM post, some of us were also dishing on Moxie. I decided to put my big girl pants on and headed out to my Stop and Shop to find that there were only TWO BOTTLES left in the store (now, there's only one...), and NO DIET (I'm suffering along with regular).

Coincidence? Makes me wonder. Fess up, did anyone run out and grab Moxie today?

I'm drinking Fernet and Moxie, and I've got to say, it really hits the spot.

Seems like Featured Talk should update more often?

Hello code-elves!

Seems to me like the Featured Talk bug on the home page should update more often: for example the "put an egg on it" post is from late April? At least put the classic "how to boil water" back in there!! ;-)

Given the other dynamic aspects of the home-page, it seems strangely static.

Tortilla press: Unitasker or necessity?

I was reading the new Bon Appetit, and they have some very tasty looking taco recipes (which, I do realize, do NOT require homemade tortillas).

I am tempted to make my own tortillas and I have no problem rolling things out by hand. I do get that the press makes the process much quicker, but do I NEED one?

Like many people, my storage space is at a premium, so I don't want to get a new gadget all willy-nilly and use it only once or twice a year (I'm looking at you, ravioli rolling pin!).

I'm trying to think what else I might use it for, and am coming up short with ideas.


The Food Lab: Bringing Home General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? More

Braised Oxtail and Gruyère Sandwiches

You know what we need more of in this world? No, no. I mean aside from Mr. Wizard episodes and eternal puppies. We need more slow-cooked, fall-apart tender meat sandwiches. Up in my part of Harlem, soul food and French cuisine define the restaurant scene, which means that EVERY supermarket in a 10 block radius sells a steady stream of oxtail. Why not start our braised meat sandwiching right there? More

Marcella Hazan: Rest in Pizza and Pasta and Everything We Love About Real Italian Food

As someone who is old enough to know, I can say without equivocation that without Marcella Hazan, who passed away last weekend, there would be no real Italian food in this country. That's right. There would be no Mario Batali, no Marc Vetri, no Giada DeLaurentis, no Paul Bartolotta, because all of their food was, at the very least, inspired by Hazan's seminal 1973 book, The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating. Though no longer in print, its spirit reigns strong in the widely acclaimed Essentials of Classic Italian Cooking, written with Karin Kretschmann and published by Alfred Knopf in 1992. More

With Classic Cocktails, The Journey Is Not The Destination

A few weeks back I was sitting at the Anvil Bar in Houston, picking at a few well-seasoned, tender lamb meatballs and sipping on a Sazerac—my drink of choice whenever I check out a new craft cocktail bar. It's my yardstick. One I'm intimately familiar with. A classic drink simple enough that any bartender should have its recipe down to muscle memory, but complex enough that the difference between a perfect one and a just ok one comes down to the fine points of finesse. More

First Look: The New Artisan Boulanger Patissier, Philadelphia

The original Aristan Boulanger Patissier was hardly a neighborhood secret—the bakery has been featured in the media countless times, and in 2013 Chin was nominated for a James Beard Award in the category of "Outstanding Pastry Chef." But after having to relocate, it took over a year for the bakery to reopen its doors. We took a look at the new space, including new sweets from tarts to charlottes to a wide variety of croissants. More

First Impressions of Han Dynasty, Philly's Sichuan Outpost in New York

During a recent conversation with two of New York's most acclaimed Chinese restaurant owners and chefs, both of whom happen to hail from Philly, I heard nothing but unequivocal praise for Han Dynasty. They quipped that their (very famous) chef would hate the place "because it is so fucking good!" The East Village location hasn't been open long enough to warrant a proper review, but my impressions from a few early visits feel very promising. More

Baby Beet Tarte Tatin from 'River Cottage Veg'

This savory tarte tatin is the first recipe I bookmarked when I got my copy of River Cottage Veg and the dish I most anticipated cooking and eating. Hugh Fearnley-Whittingstall's take on the French dessert is the perfect example of the wonders of vegetable cookery. Beets—the candy of the vegetable world—are excellent in the role of apples in this tart. Paired with buttery puff pastry and pungent shallot-parsley vinaigrette, they are sweet and savory all at once. Each bite is a treat. More