International Serious Eats Day 2013
When is it? I had a great time last year.
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DanielT
Green Risotto with Mushrooms (Vegan)
Is the reserve 3.5 cups liquid an error? I'm guessing it is. And I think I've toasted the rice too long.
International Serious Eats Day 2013
I'm in Baltimore and went to one in DC last year. I might plan one in Bmore this year.
The Serious Eats Guide To Pizza In Naples
I ejaculated when I saw "ejaculated" in that comment. I didn't know I ejaculated until I looked up "ejaculated" on dictionary.com.
A Sandwich A Day: The Awesome Banh Mí From Ba Le in Dorchester, MA
Is this Ba Le the same as the similarly named places in Philadelphia and Chicago?
Taste Test: Olo's Chipotle Paste Vs. Canned Chipotle Chilies
"Ah, I didn't know that, sorry! But it does seem strange to accuse Amazon of "squeezing money out of people," when it's the cheapest marketplace anywhere, and of all the places I shop, offers the best customer support and easiest return policies to boot!"
I hope Amazon pays its shills well.
Seriously Delicious Holiday Giveaway: The Baking Steel
button mushrooms and caramelized onion!
Staff Picks: Our Favorite Fall Recipes
just looking at those jerusalem artichokes makes me gassy.
Austin: We Eat Everything on the Menu at East Side King
Ha, if you ordered everything on the menu, it probably took five hours to get your food. It's usually a 45 min wait for two buns.
A Taste of the Menu at 'Pork Slope,' Dale Talde's New Park Slope Bar
Ha, (1) pork, whiskey, and shot-and-a-beer specials are completely hipster right now, and (2) hipsters hate hipsters.
Pork Slope is obviously a hipster bar.
Staff Picks: Our Favorite Condiments for Burgers and Hot Dogs
Carolina-style: Chili+slaw+mustard+onion
Win Pop Chart Lab's 'Breweries of the United States' Poster
Jolly Pumpkin!
We Eat Everything at Hot Doug's
Acckk, those pale, slimy onions are absolutely not caramelized!!
Pizzoetrope: Making Animated Gifs on Pizza
uuggghhh get a tripod
Reality Check: Cheese Krystal
+1 on the reality check looking a lot better. Makes me hungry for some white castle!
Hey, Pizza Joints, Why You Gotta Bust My Meatballs?
That was an overwhelming amount of 13 year-old humor.
7 Brunches We Love in Washington, D.C.
Abbey is definitely my favorite serious eats writer!!
The Vegetarian Option: The Vegetarian Bánh Mi at Whole Foods Gold Coast
That's a thick pepper slice!!
Food at the Sweetlife Festival: Serious Eats Muffuletta and Serious Sweets from Bouchon Bakery, Momofuku Milk Bar
Lifetime -- bouncing souls
Video: Julia Nunes' Pizza Song
Another pizza song --
Drinking the Bottom Shelf: Aalborg Akvavit
When I had my driver's license, I had a bottle of this under my seat for winter traffic jams.
The Vegan Experience, Day 10: Surprise! 7 Foods You Thought Were Vegan!
There is substantial overlap with this 2006 chow.com article: http://www.chow.com/food-news/53609/camparis-made-from-bugs/
The Vegan Experience, Day 10: Surprise! 7 Foods You Thought Were Vegan!
Substantively, this SE article is nearly a duplicate of a 2006 chow.com article:
http://www.chow.com/food-news/53609/camparis-made-from-bugs/
What is this Chinese loaf called??
A guest (that I don't know) left some sort of Chinese pastry at my place. It's shaped like an oblong loaf, about four inches wide, ten inches long, and 1.5 inches tall. The whole thing is fairly chewy/glutenous and dense. The outside skin is an opaque white, and it seems to be filled with a translucent starch that in appearance sort of reminds me of balls of tapioca, but smaller. There are nuts inside it as well. The flavor of the confection is sort of sweet/savory, and I think it might have lard in it. Any ideas what it is?
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Ketchup