Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Lox & Bagel with a Bloody Mary.

How to Whip Cream

I have to say, I grew up with my parents and I making our own whipped cream, and I never understood the crap in the cans. Whipped cream is easier than making ramen practically, and takes less time. I fail to understand how it is impressive, other than that our society has stooped to all-time lows of laziness and convenience. I try not to be negative, but really- whipped cream? *facepalm*

Etiquette for Eating on Planes/Trains/Buses

If people are going to say that it's the food for purchase or nothing- then the airlines need to start being more concientious of what they offer. Vegetarian options as one person pointed out. Kosher and Halal options is another important thing. Gluten free. I've asked on various flights and none of the snacks offered were kosher. Finding past-security food which is kosher is practically impossible in many airports, if not totally impossible. There are some of us who are going to have to bring our own, until the airlines and airports start offering better options (like, oh I don't know, they had back when we still had real cutlery and cups on flights?).

Poll: What's Your Favorite Hummus Flavor?

Lemon, or lemon & sumac.

What Are Your Favorite Matzo Recipes for Passover?

I don't make stipulation for non-gebrokts but I do refrain from kitniyot. Every year I do wonder WHY I keep my minhag and avoid kitniyot, but I still do it.

Uses for Tamarind Paste?

Thai food uses tamarind a lot- I use it to make Pad Thai and Satay a lot, as well as various curries and whatnot.

And Now, We Present the Mobius Doughnut

Except, much like the bagel, this isn't a mobius. The CUT may be a mobius, but the end food item is two interlocking rings. You can't trace it as one infinite loop, the true mark of a mobius.

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

I'm torn between a bialy or black bread with smoked whitefish salad and chopped liver. Mmm.

Lactose-free Thanksgiving etiquette tips/dessert ideas please!

I'd ask the parents of the wee one what thanksgiving dishes he likes- if he's picky he might not even like a number of the sides. I know when I was a kid I pretty much just ate stuffing and mashed potatoes. That way you set aside a little more of that which he's likely to want, and less if any at all of something he's not going to eat (beets or brussel sprouts or whatever).

Cranberry relish and PA Dutch 'potato filling'?

@finewinedine: That looks just right! Thank you so much!

@PerkyMac: It definitely wasn't jellied cranberry sauce, it was looser than that when stirred but when in the bowl more jelly-like and transparent, hence my guess at jell-o. It was also fairly sweet, much more so than any store-bought that I've ever had.

Win a Free Organic D'Artagnan Turkey

Cranberry sauce with champagne and currants sounds pretty tasty, that might be my next pick after the ravioli from yesterday...

Win a Free Organic D'Artagnan Turkey

Pumpkin ravioli with brown butter and sage is probably the tastiest idea ever. All my favorite flavors, combined into love on a plate.

Some potluck etiquette questions...

The only time I don't put out something that a guest brings to a potluck is if it is a 100% match for something we already have. Example being someone brings a jar of a specific brand of salsa and a second person brings another jar of the exact same salsa. This happens more often when we have themed potlucks, particularly taco/fiesta parties. We often end up with two or three identical jars of salsa and more than a handful of chip varieties. We put out one bag of each style of chip or salsa and then open the next as the first is consumed.

Cook the Book: Eugenia Bone's 'Well-Preserved'

I can practically everything as it is, but new recipes, especially for proteins, are something I'm actively seeking right now. Moving away from sweet preserves and moving more into the range of things I'd normally buy at the grocery store.

TV Cooking vs. Real Cooking

This is something that I love about Jaques Pepin Fast Food My Way (and More Fast Food My Way). He'll stutter and forget words, and he'll burn himself, and he'll scorch his burgers (I also love how he says burger). Stuff gets messed up, and he says the wrong thing, and they just keep going. It's much more real.

Passover Q&A

A lot of KL'P foodstuffs is packed in extra packaging to protect against these sorts of things, and KL'P food kept unopened from the previous year is (generally) still KL'P this year. As with all things jewish, minhag may vary so AYL(O)R (ask your local (orthodox) rabbi).

Healthy & Delicious: Red Cabbage With Apples and Honey

Sounds like a variation of traditional German rotkohl. I love myself some tasty rotkohl, and every year I make and home-can a big batch of it. Yum.

Concern Over Food Safety and Recalls

I was just going to bring up HR 875 and the other current "food safety" bills in committee right now. Looks like dhorst beat me to it.

Personally I think a good part of the solution is to change the mentality of how we get and produce our food. Big factory farming and getting everything from a supermarket maybe isn't the best way.

Cook the Book: 'Almost Meatless'

Puttanesca has recently become one of my favorite pasta dishes, with or without the traditional anchovies.

Cook the Book: 'Almost Meatless'

Raw beet ravioli with raw butternut "spaghetti". Yum.

Potato-Broccoli-Cheddar Soup, Without a Lot of Milk?

@renzata thanks, that sounds very helpful. I totally didn't think of doing it fondue-like, but that makes sense!

Potato-Broccoli-Cheddar Soup, Without a Lot of Milk?

@thepictsie yes, serious. A lot of time when I've tried to make something like this without adding a TON of cream or milk, the cheese just sinks to the bottom and makes a big blob and doesn't distribute through the soup well. Hence my asking the question. Thanks for the condescending remark.

Chiquita Banana Lied: Way or No Way?

I have an easy solution- don't eat them at all! Personally, I find banana to be one of the few things in the world that are most foul and ruin everything they come near.

Chicken Liver Pate, hard boiled eggs or no?

I like to have minced boiled egg as a garnish, but not mixed in. That's me though.

Top 10 Improbable McDonald's Items from Around the World

Shwarma is available in some Israeli McD's as well.

Cranberry relish and PA Dutch 'potato filling'?

As a thanksgiving guest the past few years I was served a delicious cranberry relish that I unfortunately did not get the recipe for and cannot get it now. I'm wondering if this sounds familiar to anyone? It was partially jellied, but I suspect jell-o to be a part of it based on texture. It had cranberries, orange, and I believe some sort of nut in it maybe? I don't recall much by way of spices.

They also served a "potato filling" which was made with potatoes, veggies, and bread? They were a penna dutch family and this was a traditional item in their area (Lebanon, PA).

I appreciate your help!

Potato-Broccoli-Cheddar Soup, Without a Lot of Milk?

I'm looking for broccoli-cheddar-potato soup recipes. I'm having people over for playing games, it's frigid outside, and we are trying to use up some veg we have on-hand as money is tight.

The catch is, I'm looking for something rustic (aka chunky not pureed) and that has a minimal amount of milk in it (we can't have liquid milk but cheese and butter are OK). I have soy and rice milk, but would prefer to use a little of these as possible, as I find they give soups a weird flavor sometimes.

Thoughts? Recipes? Help?!

Romantic evening of wine and snacks in Pittsburgh, PA?

We can't always go out for dinner- I work in the food service industry myself and tend to work closing shifts, so I don't get home until it's a bit late for dinner. I'd like to be able to go out for a romantic evening of unwinding with my partner though. Trying to figure out a nice place to go and try some wine and have some light fare- a fruit and cheese plate or some tapas (but not what a lot of places are calling tapas, where each plate is enough for a full meal for me).

We're in Pittsburgh, PA- in the city proper, and looking for something reasonably affordable. Our budget for this is pretty much my tips from the day's shift.

Thoughts? Suggestions?

Raw food (-ism/-ists)

I'm trying to include much more raw food in my diet, and am curious if there are any other raw foodists here on Serious Eats? I'd love to learn what the best raw food blogs, recipes, books, etc. are. I'm also curious whether there are any omni raw foodists, or if it tends to be just vegan? I wonder how raw meats/fish would factor into the raw food diet.

Leftover tacos reincarnate as...?

Last night was a taco party. Now we have leftover taco fixings of assorted kinds, and I'd like to use them up as best we can before they go bad.

This morning was burritos and quesadillas for breakfast, but I'd like to find something a bit more interesting to do with all these leftovers.

What do you do with leftover taco goodies? I really don't want three days of loaded nachos.

The secret to amazing taco meat

I'm hosting a taco party soon, and am wondering- what's the secret to really amazing taco meat? I'd prefer not to just mix together a packet of seasoning and a lump of ground meat.

So what's the best seasoning blend, and the best form of meat to make some truly yummy tacos?

I'll of course be serving both the grocery store style taco shells/wappers, and some authentic corn tortillas.

Low-budget, rustic, Rosh Hashanah dinner?

I'm trying to do something special, but our budget is tight. It's just the two of us, and it needn't be fancy.

I'm making challah, but I'd really like to not just have frozen fishsticks and box mac and cheese with it.

Suggestions on a low-budget, rustic, Rosh Hashanah supper for two?

What would YOUR dream autumn cafe drink be?

The scenario: You walk into your favorite cafe/coffee shop and they are having an invent your own drink special day. They have every syrup flavor known to man, and you get to concoct your own drink. It's autumn, the leaves are falling and there's a brisk crispness to the air outside. What do you have mixed up for you to drink this time? It needn't be coffee based- cocoa, tea, etc. are acceptable, just no alcohol.

What makes a good barista?

What, in your opinion, makes a good barista? What sets one apart from the others? What aspects of your drink really make you smile? I'm curious- with the growing popularity of coffee culture, what people are actually looking for in their perfect coffee slinger.

Light, fresh, tasty foods for rock stars?

This Sunday I am catering a concert. This means I'm feeding the rock stars. The requirements are that there be both vegetarian and meat food, some with and some without dairy, and that the fare be light, fresh, and flavorful. It's been ungodly hot, and they're coming off a southern tour leg, so I want to give them the best I can. I plan on hitting the farmers market to get tasty local food. Suggestions? I'm thinking a couple salads (caprese and something else), a pasta of some manner with optional meat topping, a cheese and crackers tray, and I'm not sure what else. Need to feed around 12-15 (three bands). I have some fennel in the fridge but I'm not sure what I would do with it if I used it... I will be bringing an assortment of cupcakes for desserts.

Help me find more bat spatulas! Please?

This past halloween Williams-Sonoma had these wonderful bat-shaped spatulas. I was stupid and only got one. I have a bat themed house. I asked at my local store and was given a blank stare and a vague "I don't know..." when I asked if there is any way to find out where I might get another one or three. Warehouse? Outlet? HQ?

Surely someone has an idea, right? So I'm turning to you- oh noble Serious Eaters. Where would you suggest I look for this, or am I doomed to daily be reminded of my lack of forethought when I only purchased one (I wasn't sure how it would hold up to actual use, and then they were gone in a hurry to make way for other holidays!)?

Best of the pressed- favourite olive oils?

The day I realized that not all olive oil is the same was a breakthrough for me. It happened a few times- just when I thought I'd found the oil for me I ate at a restaurant and tasted the buttery-est most amazing olive oil ever. Then I went to Israel, I don't think I need to say anything more there.

What is the best olive oil, in your opinion, and how do you use it? Do you have different brands for sauteeing and drizzling/dressing? I know I can't be the only one out there on the search for that elusive creamy, buttery, yet fresh tasting oil, am I?

What to do with wild goose breasts?

I've got quite a few freezer bags full of wild canada goose breasts. I've generally used them for pot-pies and the like, rich and hearty comfort food.

I'd like to expand a bit, and do something new with them. What would you do if you had some wild goose breasts to do with as you pleased?

Lip smacking meat pies

No, it's not because Sweeney Todd was just in theatres (though it helps, I'm sure), but I've got a hankering for a good meat pie. I happen to have a freezer full of lovely game, as well as some organic mince-beef, so why not make some meat pie? Thing is- I'm tired of bland meat pies. I'm sure there are some wonderful recipes out there- so I'm curious to find them! Traditional, reinvented, the sky's the limit- as long as it's a meat pie!

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