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From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

Wait.. Who is Michael Psilakis? They're not the same person?

From Serious Eats: New York

What A $47,221 Lunch Looks Like

Now THAT'S a meal! I wish I could start every dinner with a couple Johnny Walker Blue Labels and finish it with a magnum of Cristal. Good lord.

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

I didn't think broccoli and cheddar on a baked potato was such a stretch, I've seen it all over the place. nothing that really requires "taking a chance" on...

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From Talk

WTF was that Good Eats last night?

From Talk

A bit too many Asian-themed articles on this site?

From Talk

What was that cocktail Don Draper made?

From Talk

What Would Brian Boitano Make? Seriously?

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Recent Comments | Response to Comments

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

Wait.. Who is Michael Psilakis? They're not the same person?

From Serious Eats: New York

What A $47,221 Lunch Looks Like

Now THAT'S a meal! I wish I could start every dinner with a couple Johnny Walker Blue Labels and finish it with a magnum of Cristal. Good lord.

From Recipes

Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

I didn't think broccoli and cheddar on a baked potato was such a stretch, I've seen it all over the place. nothing that really requires "taking a chance" on...

From Recipes

Seriously Meatless: Tahina

Doesn't tahini have loads and loads of fat? Like a Halvah bar- sesame seeds have lots of oil. Just a little bit of tahini and olive oil go into hummus, which makes it a lot less fattening than straight tahini.

From Serious Eats

Video: Mr. Bean Makes a Sandwich

AH! This is one of my favorite sketches of all time. Glad it made it to the site! If only Monty Python had some food-related comedy...

SPAM SPAM SPAM SPAM

From Serious Eats

A Full Dimensional Sandwich: Detroit's 3-D Special Sandwich

Glad that you could capture a moment (and a sandwich) like that for posterity with such a good foodporn-worthy photo. Kudos!

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

Hear Hear. I'm sure there were plenty of readers (myself included) who looked at that pig's head are were a little grossed out by it. We shouldn't be made to feel like lesser foodies or that there's something wrong with us because of that.

From Talk

WTF was that Good Eats last night?

Yeah the "behind the scenes" episode was far far batter, and more in-line with the Good Eats aesthtetic.

From Serious Eats: New York

Char No. 4: Bourbon, Barbecue, And Pork In Cobble Hill

Ah man another place that now that I know about it, I have to go there, and because I have to go there, I'll gain like 5 pounds. It's a love/ hate thing.

From Serious Eats

Serious Beer: Tasting Oktoberfest Brews

Good article. I did a big Oktoberfest-bier taste test last year and my favorite far and away was the Hacker-Pschorr. All the big malty notes, higher alcohol, and coppery color you want in an Octoberfest, and super easy-drinking. If only a couple places had it on tap this time of year... great for the Fall.

From Serious Eats

Celebrate the Mid-Autumn Festival with Butt-Shaped Mooncakes

That last one there is about the most vulgar thing I've ever seen.

From Recipes

Cook the Book: Moscow Mule

Chris at O'Connor's in Brooklyn makes a great Moscow Mule.

From Recipes

Sunday Brunch: Potatoes Macaire

I imagine that substituting bacon fat for canola oil would be a good thing.

From Serious Eats

Snapshots from Paris: Perrier with Smaller Bubbles

In Italy the only water I could find was San Benedetto.. "frizzante" was sparkling, and by the end of my stay there I preferred it to the non-carbonated.

From Serious Eats: New York

Prime Meats: The Frankies Get Serious About Breakfast

Not only are your reviews more reliable and relatable than just about anybody else around, the photography is great, right up to SE standards.

Bravo!

From Serious Eats

Video: Cracking Open a Big Egg

Brilliant. I love the little kid voice in the background. "Weird!!!" And the wife's reaction.. "oh, that poor bird"... priceless.

From Talk

Frank Bruni Gone????

Yeah, guess you've been in a cave for the past few weeks.

From Serious Eats: New York

Rye in Williamsburg: When Good Restaurants Stop Short of Greatness

Oh man, I would scream if someone put that quail in front of me. It just looks so.. dead. I'd be like, "Am I supposed to cut this in half, or...?"

From Serious Eats: New York

Fried Chicken from Sidecar in Park Slope

They have great drinks too..their Gimlet is probably my favorite ever.

From Serious Eats: New York

Fried Chicken from Sidecar in Park Slope

@DanielJ: Walking from the subway to the restaurant. ^_^ Although, if it means anything, I walked for about 30 minutes to get to Sidecar from Cobble Hill. Burned like 2 calories, I'm sure.

I should weigh a lot more than I do right now. THANKS, METABOLISM!!!

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

I live in Cleveland right now, down the street from Symon's best restaurant, Lola, and let me tell you--this guy is the real deal. Sometimes I see Food Network chefs and wonder what their food actually tastes like. Michael's is more incredible than you imagine it will be, and I've been lucky enough to eat all some great places and in other cities in my young life. Cleveland is lucky that we can claim his as our own.

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

His restaurant, Lolita, is a 3 minute walk from where I live. I recall taking my father to Lola (where Lolita stands) and Sergio one year when my father flew in to visit. He was impressed that I took him to two restaurants where the chefs were singled out in some national publication that he read on the plane to CLE as up and coming chefs.

I didn't realize this when I made our reservations a couple weeks prior to his visit, just that these were my boss's friend's places where we would dine...and Lola was just a short walk from my place.

I'll need to look in to procuring "Making of a Chef."

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

Psilakis and Symon look like twins!!!! I honestly can't tell them apart!

Like Symon though, his down to earth manner is very appealing! PORK RULES!

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

Not that I don't like Symon, but Psilakis is hotter!

On a more serious note, the Ruhlman books are great. Inspired by him, I've since taken a cooking class at the CIA. I always thought it was odd that Ruhlman was one of the judges on The Next Top Chef, given his close relationship with Symon. Oh well, ya gotta love the pork!

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

DanielJ - I know, I kept getting Psilakis and Symon confused, too. They look like the same person.

Awesome interview, thanks for posting!

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

He's my favorite chef. Ever. For his food and for his attitude. I agree, to truly appreciate Symon, you've got to read Ruhlman's Making of a Chef. And I'll say it right here, loud and proud, I LOVE Miracle Whip, lolol!

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

Symon is cool, but he (and everyone else) needs to stop saying "at the end of the day." I counted three just skimming along.

I read Ruhlman's book, and really enjoyed it, before I got into cooking. It may have been one of the things that got me interested. I need to read it again now that I know more about Symon and cooking.

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

I saw Michael Symon first on "No Reservations". I'm a native Ohioan, so Iron Chef's gain was our loss! I just hope he still has some time to cook in Cleveland, I haven't been to his restaurant yet.

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

hahaha... i LOVE Miracle Whip!! i feel bad about eating it too but it is just too damn good. i mix in some sriracha and it is the best!

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

ChefR0bert - thanks for that endorsement of that book. I will definitely read it. I thought the Psilakis comment cause I also previously thought they were the same person.

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

kudos @DanielJ...I used to think the same thing myself, but could never spell his name! I never got close enough to even garner a result on google.

From Serious Eats: New York

Meet & Eat: Chef and Iron Chef Michael Symon

To truly respect Chef Symon, you should read Ruhlman's "The Making of a Chef" which is mentioned in this article. My favorite part of that book was the section about Michael, his gang, his passion, methods and ideals. He's unconventional, a hard worker deserving of the best, and an all-around cool guy.

From Serious Eats

A Full Dimensional Sandwich: Detroit's 3-D Special Sandwich

Hate to be picky but Roseville is not Detroit. I guess party stores existed in the suburbs too.

From Recipes

Seriously Meatless: Tahina

I'm Middle-Eastern, and grew up loving tehina but until I got my own kitchen I didn't know there was a difference between the tehina on the shelf in the supermarket and the tehina served on my falafel at the place don the block. I don't think we make a distinction between the two in my culture. Now, tehina has become my #1 condiment. I usually just mix up a few tablespoons of the sesame paste with equal parts water and use it as a dressing, dip, or spread on sandwiches. My favorite is simply tehina and tomato on toasted sprouted heat bread...oh my, my mouth is watering. Gotta go make myself one.

From Serious Eats: New York

What A $47,221 Lunch Looks Like

Wtf?! Are all Nello's dishes laced with gold??? I can't believe people are stupid enough to pay those ridiculously high prices...

From Serious Eats: New York

What A $47,221 Lunch Looks Like

This wasn't a meal; it was a money laundering operation.

From Serious Eats: New York

What A $47,221 Lunch Looks Like

@Peensez: I guarantee you that Nello's didn't use $2-a-box pasta for the pasta specials.

I, too, am amused by all the outrage. A lot of people made a lot of money off this guy: isn't that a good thing?

From Serious Eats: New York

What A $47,221 Lunch Looks Like

2 chunks of parmesan: $28
Not having to tolerate the company of the poor: priceless

From Serious Eats: New York

What A $47,221 Lunch Looks Like

@Nathan Teager: Haha, this made me smile. You're right. Give us your poor, your tired...and the occasional hungry millionaire.

From Serious Eats: New York

What A $47,221 Lunch Looks Like

Why is everyone mad. He added about $50,000 to the US's economy. Remember that he is from Russia and deals in rubles. Now his rubles have become dollars. Go USA!

From Serious Eats: New York

What A $47,221 Lunch Looks Like

I find the outrage and disgust...odd. Why is it our business to judge what he does with his own money? @queenbleu, why should you detest the rich? He spent a lot on lunch - so what? At least he was more generous than he had to be with his server. Why all the anger? We have no way of knowing how he uses his money on a regular basis - nor is it our business. He might be just as lavish in his giving to charity for all we know.
Lighten up, people.

From Serious Eats: New York

What A $47,221 Lunch Looks Like

@DCLSweetspot: Well, by that logic, why do we do a percentage for different dishes as well? It takes the same effort to bring out a plate that costs $20 as a plate that costs $8. We still do a percentage in those cases. Perhaps we should just give tips of a set fee rather than a variable percentage.

@sheba0915: a little strange that they didn't drink any vodka though.

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CO2 cartridge for seltzer dispenser

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Chicken Mole Tamale from Chiles & Chocolate, Brooklyn

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Alcohol content in American/ Mexican beers?

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Marrow- healthy or unhealthy?

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Mystery egg!

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Vanilla Tootsie Roll Frosting!

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Chinese Roast Pork!

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