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JoriWinter

Video: 'American Burger', Upcoming Comedy Horror Movie from Sweden

This is payback for all the Swedish chef jokes, isn't it.

Taste Test: Ready-To-Cook Meals From Blue Apron

I can see this being a good tool to teach an amateur how to cook, with the daunting steps of planning, shopping, measuring, cooking, and mixing pared down to a few well-organized directions. That said, they'd have to be pretty well off to bother to learn this way, and it's a lot of packaging- I wouldn't bother.

What To Do With Overripe Bananas (Other Than Make Banana Bread)

And of course what I'm eating right now, the banana split sundae.

American Classics: Persian Buns

*provenance

Also, these need to come to New Jersey.

Have You Seen Giant Peeps?

The carrot and bowtie look like they're embroidered! So cute.

Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge

I would give every last dime in my bank account to get my brother to eat more vegetables. As well-intentioned as this is, he'd simply refuse to eat most of these dishes (too much green!). It would probably take getting stranded on a deserted island for him to change his diet... sad thing is, he's 29. My dad's not much better.

T_T

How to Make Pizza Bowl Ramen Soup

This is the first time on Serious Eats I have felt sick merely at the headline and picture.

Have to say, the video did not help.

Poll: Is Pizza "Unhealthy"? Yea or Nay?

Well, it's certainly not as healthy as, say, a plate of asparagus- sorry, Congress.

Feta and Scallion Tart

So, say the only vodka you have is a tiny bottle over twenty years old... what else can I use as a substitute?

A Sandwich a Day: Steak Sandwich at Pork Shoppe

HOLY SHIT CTHULHU oh steak okay.

This Week at Serious Eats World Headquarters

Okay seriously, 73 an hour isn't even realistic unless you're aiming for an already-wealthy audience (thanks Wall Street Journal), in which case, why would they bother with this kind of spam? ANYWAY.

That banana roti looks amazing and I blame it for eating dessert past 10 pm, my self-control was going strong until I saw that picture.

Chain Reaction: Bread Bowl Pasta From Domino's

The way to eat this is in two servings. First the pasta, then the bread bowl, saved for later and reheated in the oven, maybe with some cheese scattered on top.

It's the only way I survived it.

The Food Lab Lite: Easy Pork and Three Bean Chili

Would a slice of orange zest added to the food processor have the same, or only a similar effect as the concentrate?

I'm only asking out of curiousity, since I don't even have a food processor.

Olive Oil Cookies

What kind of olive oil? Extra virgin, or the cheaper stuff? Does quality make a huge difference?

All Aboard the NYC Bûche de Noël Train

@PoorOldMama That is adorable.

You guys need to post an HD version of that aerial shot so it can be used as wallpaper. In fact, I bet you could do that with a lot of the more artistic/ tempting pictures, just so we could make ourselves hungry whenever we close our browsers...

We Taste All The Pillsbury Poppin' Fresh Biscuit Flavors

Quick, cheap dinner: flaky biscuits, powdered white gravy, Jimmy Dean frozen sausage crumbles. The instantness of each bit manages to drown some of the instantness of the other bits out. (Not saying it tastes gourmet, people.)

Behind the Scenes at the MillerCoors Malthouse

Page 4: All hail FSM!
It's official, drinking beer is now a religious activity.

Weekend Cook and Tell: Cooking Up a Storm

Almond milk lasts awhile, but we did heat up a good half gallon of it for giant mugs of hot chocolate. The cow milk had already gone bad, but it was Land O' Lakes anyway, so no one cared.
Otherwise, it was mostly Cup Noodles for my brother and leftovers (home rice and tuna pasta salad) for me.
S'mores were made with the candles, since we had them lit anyway.
Fortunately our power came back in about 28 hours, so I didn't have to resort to the 30pc shrimp stir fry I was planning. The ice cream now has ice shards in it though. :(

We Eat All the Candy from Ferrara Pan Candy Company

I found a giant tub of Atomic Fireballs two days ago, but seeing as that was in Columbus Farmer's Market in New Jersey...

Bake the Book: Roasted Pine Nut Marzipan Tart

Looks delicious, but I think you need to change the url?

Small Batch Sweets: Stuffing Cookies from Downtown Cookie Co.

Stuffing also needs sausage.
Did I say needs? Yes. These cookies, therefore, need sausage.
Get back to me.

Also, I hope those "spices" include sage. :)

Starbucks vs. Peet's: Which is the Best Pumpkin Spice Latte?

7-11's is the best. XD

35 Pumpkin Recipes We Love

"20121008-Pumpkin-Recipe-Roundup-09.Jpg" sounds delicious, does it taste like pixels?

A Pizza My Mind: The World Should Have More Garlic Knots

Olive oil is too mainstream. Clearly it's all about the olive oli now.

That said, I think I've only ever had garlic knots at Olive Garden, so I can't really chime in.

Astro Pops Return from Space!

Sounds like the wax was the best part.

Bloomberg News- Food Poisoning and Third-party Auditors

I realize that SE has their weekly newsbites, and several of these have been posted before, but I felt this piece from Bloomberg was worthwhile. (Not the greatest source, and it eventually starts sounding like a tabloid, but still.)

It's a useful summary of several occurances of food poisoning and deaths caused by American and Mexican farms/food processing plants that have been glossed over by third-party, i.e. private, for-profit auditing companies. Basic coverage of FDA issues, workers' rights, economics, etc.

Have fun! I recommend not eating as you read.

Count your calories? Think again!

SCIENCE is here to upend your day, as it likes to do.

Anyway, a fascinating Scientific American link for you all, enjoy- plenty of interesting facts here about calories, digestion, and food processing. I hope you learn half as much as I did.

(First time posting in Talk, AAAH~
Lemme know if I did something wrong.)

The Food Lab: How To Preserve Fresh Spring and Summer Produce

The Food Lab: How To Preserve Fresh Spring and Summer Produce

I go a bit nuts every spring and summer when fresh produce is at its best. I end up buying things willy nilly, without much thought as to how I'm going to prepare, much less eat, all of it myself. After several valiant dinner parties and late night asparagus binges, I still find myself with far too much produce to even consider finishing everything before it starts to lose quality. More

How to Assemble an Awesome Vegetable Platter

How to Assemble an Awesome Vegetable Platter Get Recipe

Now is the time for you to upgrade your carrot-and-celery plate into a veritable orgy of hedonistic vegetal delights. All of this can be yours. All it takes is a trip to a good vegetable market, and just a bit of effort. And for dipping? Enter Green Goddess Dressing, or if you prefer, Ranch, Blue Cheese, or Two-Minute Mayo. More

9 Must-Try Sweets In Sicily

9 Must-Try Sweets In Sicily View Slideshow

Don't tell mainland Italians, but the sweets of Sicily might just be the country's best. Thanks to the island's hot-potato past (it's been ruled by Greeks and Romans, Byzantines and Arabs, French and Spanish) and its rich agriculture (hello, almonds and lemons, pistachios and oranges—not to mention olives and grapes), Sicilian food is among Italy's most varied and interesting cuisine. But when it comes to the sweets, we're really talking. More