Serious Eats - seriouseats.com

Burger Kitchen fiasco/Blogger ethics

Here's what I take away from this entire situation. Damon is a writer and blogger of enormous integrity, as many of the commenters have pointed out. He was attempting to be fully transparent with the post. That said, I think Kitchenista is spot on here. At this point another Burger Kitchen review from Damon probably wouldn't serve much purpose or shed any more light on what's going on there. I for one would love to hear what our community thinks of the new burgers there (or the old ones for that matter), though I understand some people might be reluctant to pay more than $25 for a burger, even if it comes for a limited time only with fries and a beer. I happen to be a fan of the Black Label burger at the Minetta Tavern, but it is a special treat I will treat myself to a couple of times a year.

Ed Levine at 9:26PM on 07/09/10

Totale Pizza: Is There Such A Thing as Budget Artisanal Pizza?

This just in (actually it came in at 11:55 a.m. est.): Totale co-owner Eli Halali e-mailed me to say that his pizzas are 12" in diameter, and not 10" as I reported. I just flat out got it wrong. My apologies to everyone. Halali also wanted everyone to know that the air conditioning at Totale is now working. Pizza blogger, feel free to recalculate. We are updating the review to reflect this info.

Ed Levine at 3:54PM on 06/30/10

Ed Levine's Serious Diet, Week 124: Eating Hell Week Strategies

No need to get bogged down in an ankle weight controversy. I have too many joint-related problems for ankle weights, I think. I'm just happy I got through Hell Week relatively unscathed.

Ed Levine at 11:09AM on 06/18/10

Savoy, At Lunch: The Best Burger in New York? No Cheese, Please

It's prepared on a grill.

Ed Levine at 6:40AM on 06/16/10

Best chicken parm?

Here you go: http://newyork.seriouseats.com/2010/02/torrisi-italian-specialties-sandwiches-soho-nolita-american-review.html

Torrisi really does have the chicken parm sandwich of the Gods. For a more old-school chicken parm head to Defonte's on Third Ave. and 21st.

Ed Levine at 6:57AM on 06/08/10

My apology to Ed, and clarification on my comment.

I most definitely forgive Simon. In retrospect I also probably overreacted at a bad moment. And I agree with Jerzee Tomato that it is time for the serious diet posts to evolve. The weigh-ins will stay because they are an incredibly effective motivator, but that doesn't mean the overall orientation
of my diet posts don't need refreshing. Jerzee Tomato, I like your idea. Could you elaborate on it, please?

Ed Levine at 5:41PM on 06/01/10

Ed Levine's Serious Diet, Week 121: What Is My Serious Diet, Anyway?

If we could somehow minimize or severely limit the judgmental comments I would really, really appreciate it. What else can I say? I'm trying, this is not easy, and it's great to have company on this sometimes difficult, sometimes satisfying journey.

Ed Levine at 11:44AM on 05/28/10

Torrisi Italian Specialties: Spectacular Dinner Menu, Way Beyond the Red Sauce

they turn the tables as they come open. masterofceremonies has got the drill down. see above.

Ed Levine at 10:34PM on 05/26/10

Ed Levine's Serious Diet, Week 120: Party Tactics and Strategies, Anyone?

Thanks for the comment, DCLSweetspot. I, too, hope your husband is feeling better. And yup, I've gotten right back on the horse. Onward and upward!

Ed Levine at 6:13PM on 05/22/10

Pineapple Pizza. I Love It. Get Over It.

I must admit, Girl Slice, you've made a compelling argument here. But in the end I'm not buying it. Canned pineapple clashes with cheese and tomatoes, in my humble opinion. BTW, I think I've had an artisanal pineapple pizza at Great Lake. Then again, I may have just imagined that pie.

Ed Levine at 2:01PM on 05/10/10

Video: Neapolitans Talk Pizza (While Ed Levine Antagonizes Them!)

a couple of things: I love this video (thanks, Adam Kuban). Why?
Because it shows how passionate people are about pizza. There was not one trace of hostility on that construction site or in this conversation. We were all enjoying ourselves immensely. Maurizio and I have been having an on-going dialogue about pizza for almost ten years now. There was nothing staged here. Adam captured our conversation exactly as it went down. I can't wait for Donatella's pizzeria to open, so that we can all talk about it on Slice.

Ed Levine at 11:36AM on 05/06/10

Mark Bittman Launches the First Food 'Slog'

it's live right now. our bad. We are fixing the link as we speak. The site is markbittman.com.

Ed Levine at 5:22PM on 05/05/10

Fatty 'Cue: Brooklyn Barbecue Goes Asian

I just finished a plate full of Fette Sau barbecue for lunch. My plate featured pulled pork, pork ribs, boneless beef rib, and brisket. I thought the pork ribs were nicely smoked with a lovely charred exterior. They were mighty tasty. I also really liked the boneless beef rib, which was nicely marbled with an extremely blackened exterior. The brisket and pork were dry and dull. All in all, I stand by my previously stated opinion. Fette Sau's barbecue is solid and remarkably well-intentioned, but it is not transcendent Brooklyn cue in my humble opinion. I may go back for the pork belly and the pastrami (which I haven't had in a long time) and the pork cheeks (which I've never had,
thanks for the heads up, James Boo) and revise my opinion. But for now, that's my story and I'm sticking to it.

Ed Levine at 1:32PM on 04/28/10

Chicken Pizza: It Doesn't Suck

Kenji makes a number of valid points. I too find the carb on carb thing distracting, not to mention not all that satisfying. The bread is often the most problematic element of a chicken parm hero. But I would argue that a good baguette or even the right semolina roll or even a piece of good foccacia can elevate the chicken parm hero to unimaginable heights. As for whether I like it or not, as I said in the title, it doesn't suck. And when I add a little grated parmigiano-reggiano to a T&R chicken pizza slice it's pretty swell.

Ed Levine at 5:06PM on 04/26/10

Open(ish) Thread: Your 'Great 8' Slice Joints in NYC?

in no particular order:
Patsy's in East Harlem
Joe's (Carmine St.)
Maffei Grandma slice
Sal and Carmine's
DiFara
Artichoke (Sicilian only)
Pizza Suprema
Little Luzzo's
This list is subject to change. I focused on Manhattan slices, DiFara being an obvious exception. I love this thread. I'm psyched to try Artichoke's Grandma slice.

Ed Levine at 11:14AM on 04/26/10

Tasting Tour: Eating on the Go in NYC

Thanks for the heads up, jkaww. We took out the link. Glad you like the post.

Ed Levine at 11:08AM on 04/22/10

Ed Levine's Serious Diet, Week 115: Thursdays Are Cereal Nights (And That's OK)

Everybody, from Rodzilla to Sudenveri, is trying to help me, and I really appreciate all the counsel and support. In the end the key for me is portion control, but even that is hard when you're going to 8 or 10 places in a day like I'm doing for the Serious Eats book. So that's why I sometimes go to extremes in terms of eating very little in a given day, in reaction to those kinds of mega-eating days. Finally, I noticed yesterday, a Friday, that I succumb to some of my old eating compulsions the day after I weigh in on the site. I think I have to really watch what I eat on weekends, beginning on Friday, because I think to myself, "oh, I can just recover from the weekend by eating way less Monday thru Thursday in anticipation of my jumping on the scale on Fridays.

Ed Levine at 9:56AM on 04/17/10

Tasting Tour: A Guide to Paris Baked Goods

Wow, David Lebovitz, you are the man. I so want one of everything. I would love to be in Paris typing this comment.

Ed Levine at 9:27PM on 04/14/10

From Recipes

Dorie Greenspan's 15-Minute Magic Flourless Torte

my wife made two of these tonight for our seder and dusted the baking pan with matzo meal. Worked like a charm. This is a great recipe. The cake is seriously delicious and according to my wife incredibly easy to make.

Ed Levine at 11:27PM on 03/29/10

From Recipes

Dorie Greenspan's 15-Minute Magic Flourless Torte

My wife just confirmed that the amaretti cookies in question are indeed flourless. She read me the ingredients from the tin.

Ed Levine at 4:29PM on 03/29/10

From Recipes

Dorie Greenspan's 15-Minute Magic Flourless Torte

I'm afraid that we don't have all the answers to these questions here at Serious Eats World HQ. We are trying to find out if the amaretti cookies are flourless. Seems doubtful. This is what happens when I am the resident Passover food expert in the office. I never paid attention in Hebrew School, and it's been downhill in terms of religious observance ever since.

Ed Levine at 4:22PM on 03/29/10

Noticing a Change in SE Members?

Hey, serious eaters, it's me, the Serious Eats overlord. Yes, the serious eats community has grown a lot in the last year, but overall I think the tone of the discussions and conversations on SE has remained remarkably civil. It's true that negative commenters are regularly cycling through the site, but the serious eaters at World HQ are ever-vigilant in our efforts to keep the conversations passionate, discerning and inclusive. I also have to point out that it really helps when our wonderful community alerts us to any hostilities they come across on the site.

Ed Levine at 4:49PM on 03/25/10

Congrats, Ed Levine!

The kudos belong to everyone here at SE World HQ, our contributors from around the world, and our amazing community. I am frankly surprised and delighted by our nominations.

Ed Levine at 4:37PM on 03/22/10