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From Serious Eats

Will New Orleans Critic Brett Anderson Go Easy on the Big Easy Restaurants? Nope!

I've been wondering when they'd resume food coverage. Since I only get to visit about once a year, I'd relied on The T-P's coverage to figure out where I should best eat the 14 or so meals I get every year in New Orleans. I'm glad to have Anderson's tastes buds back as a point of reference.

Cinnamon at 12:20PM on 07/25/08

From Serious Eats

Burnin' Down the House in Chicago, Pakistani Osso Bucco-Style

Thanks, Michael. I live blocks from here but can't believe I've not had this. I'll rectify it soon. And for other Chicagoans, my favorite restaraunt is actually Bahbi's Kitchen on Leavitt a little south of Devon. Mr. Syed and Bahbi are amazing people who produce some amazing dishes made with less ghee than others in the area.

Cinnamon at 1:33PM on 06/17/08

From Serious Eats

Iberico Ham That You Can Drink at Chicago's Nacional 27

I finally have a reason to go to Nacional 27.

And I agree that Chicago is too cocktail challenged.

Cinnamon at 5:53PM on 06/06/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

Having lived on a farm and raised chickens I have to say that the color of the yolk can be deceptive. Our chickens had a house with nests, but then they had a rather large yard that was fenced in that they could roam freely in and they did, unless they were brooding (waiting for their eggs to hatch). During the winter we fed them more corn than we did during the summer and consequently during the winter their eggs were much more yellow than they were during the summer. So color of yolk is irrelevant, but the taste difference is what you'll notice. And free range for one farm may be different than free range for another. Freshness and pasteurization also play a role in flavor.

Cinnamon at 5:04PM on 03/24/08

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Recent Comments | Response to Comments

From Serious Eats

Will New Orleans Critic Brett Anderson Go Easy on the Big Easy Restaurants? Nope!

I've been wondering when they'd resume food coverage. Since I only get to visit about once a year, I'd relied on The T-P's coverage to figure out where I should best eat the 14 or so meals I get every year in New Orleans. I'm glad to have Anderson's tastes buds back as a point of reference.

Cinnamon at 12:20PM on 07/25/08

From Serious Eats

Burnin' Down the House in Chicago, Pakistani Osso Bucco-Style

Thanks, Michael. I live blocks from here but can't believe I've not had this. I'll rectify it soon. And for other Chicagoans, my favorite restaraunt is actually Bahbi's Kitchen on Leavitt a little south of Devon. Mr. Syed and Bahbi are amazing people who produce some amazing dishes made with less ghee than others in the area.

Cinnamon at 1:33PM on 06/17/08

From Serious Eats

Iberico Ham That You Can Drink at Chicago's Nacional 27

I finally have a reason to go to Nacional 27.

And I agree that Chicago is too cocktail challenged.

Cinnamon at 5:53PM on 06/06/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

Having lived on a farm and raised chickens I have to say that the color of the yolk can be deceptive. Our chickens had a house with nests, but then they had a rather large yard that was fenced in that they could roam freely in and they did, unless they were brooding (waiting for their eggs to hatch). During the winter we fed them more corn than we did during the summer and consequently during the winter their eggs were much more yellow than they were during the summer. So color of yolk is irrelevant, but the taste difference is what you'll notice. And free range for one farm may be different than free range for another. Freshness and pasteurization also play a role in flavor.

Cinnamon at 5:04PM on 03/24/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

The one on the left (grocery store) has a more vibrant yellow than the other one. In terms of color, the grocery store yolk looks way better. Don't pee on my leg and tell me it's raining.

adkim at 6:02PM on 09/18/08

From Serious Eats

Will New Orleans Critic Brett Anderson Go Easy on the Big Easy Restaurants? Nope!

I would not think of coming to New Orleans without checking in with Chowhound/New Orleans: http://www.chowhound.com/boards/9
(or of course Serious Eats:) along with Brett. We hung his thoughtful post onto today's Ladder. That storm really turned our journalists indeed...like a blender full of broken glass.

Thanks,
Editilla~New Orleans Ladder
http://noladder.blogspot.com/

New Orleans News Ladder at 2:47PM on 07/25/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

My best friend has a story about eggs. She went to look at a property that included a hen house and a few acres. The seller was including the laying hens in the purchase. My friend said she didn't want any chickens on her property, so the seller fried a fresh egg for her. She almost bought the house then and there on the spot. But someone out bid her. Must have been some powerful good eggs.
From her anecdote, we've always assumed buying fresher, local eggs would always taste better than ones shipped to a distribution center, where it sits until it gets sent to a grocery store, where it sits, until it's time to stock the egg cooler, where it may sit for a few more days.

wookie at 6:22PM on 03/25/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

I was wondering when someone would mention that super-fresh hard boiled eggs won't peel cleanly.

In the photos, I agree, the Public Market eggs are larger and the green edged yolks look kind of nasty. Also, I notice that in the frying pan photo, the flatter yolk of the grocery store egg indicates that it is less fresh. Also, the fried eggs were cooked at too high a temperature because you can see that crunchy, brown edge in the photo of the over easy eggs that is unpleasant in the mouth.

Calichef at 9:35AM on 03/25/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

I used to keep chickens and the more greens they ate, the yellower the yolks were. Mine loved to roam free & only returned to the henhouse to lay eggs & at night. The only drawback was, that as a vegetarian, I couldn't kill them so after they got older, I figured each egg cost me about two dollars!
Strangely enough, it was while living in NYC that I had the best eggs ever-right from Food Emporium! They are "Country Hen" eggs and are the very finest, in my humble opinion. I always bring some back to the country with me when I leave.
I agree that the photos in this article must have been switched-the colors are reversed as far as I can tell.

passy at 9:22AM on 03/25/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

I am lucky because I live in NYC, home of the Union Square Greenmarket, I admit...but the free-roaming local eggs I buy there cost about the same (maybe even less) than "free-range"/organic eggs at the grocery. And they really do taste much better, not to mention the freshness means their yolks are stronger and less likely to break when making over-easy eggs, and there is less of that clumpy opaque stuff in the white. The only downside is that because they're so fresh, they are bad for hard-boiled eggs (the white clings to the peel) unless I keep them in the fridge for about a month first.

producestories at 8:15AM on 03/25/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

Yeah, the boiled grocery store egg looks better to me, too. They're totally different sized eggs, though. If they were prepared identically, the bigger egg (the public market one) would cool more slowly, and develop that green outside layer which you can see in the photo. That's part of why it looks ghastly.

That said, I've recently been buying eggs from a local farm, and the difference in taste is remarkable.

kurteye at 12:12AM on 03/25/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

Maybe it is my computer screen or my eyes, but the grocery store yolks look about 10X brighter than the public market yolks...not the other way around like the text indicates!

Carosone at 9:19PM on 03/24/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

I feel less guilty when I buy free range I imagine they are happy and well fed. I see them as wanting to give me eggs but i could be wrong.
.

http://organicandnaturalmom.blogspot.com/

love2cook at 9:05PM on 03/24/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

Take it from me. Being "allowed to roam around freely" ain't all it's cracked up to be.

srhcb at 8:05PM on 03/24/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

I wonder how much of it is actually perceived difference? He should have had someone else mark the eggs with their own code.

bobbob at 5:51PM on 03/24/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

I think the key is: free-range chickens have access to the outside, but they are all brought up the same until a certain age (inside, in controlled conditions), so, when they are let free to be 'free range' they'd rather just stray in their inside quarters, since thats what they're used to. It's all a bunch of USDA terminology lobbied into legislation by farm industry groups.

GingerSnap at 5:35PM on 03/24/08

From Serious Eats

Grocery Store Eggs Vs. Public Market Eggs

@saradlr: Sorry, it wasn't the best sentence to conclude the post with. I meant more to say, "laid by chickens who were raised on a small farm"...etc...(or whatever isn't sold in a grocery store.)

Robyn Lee at 5:20PM on 03/24/08

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