Philly Cheesesteak, Meet Dumpling: Introducing the Cheesesteak Pierogi

How did this beer conversation happen?? Anyway.

A Chinese-American restaurant in Columbus Farmer's Market (Burlington County, NJ) has the most amazing cheesesteak egg rolls. Or at least they did, before the fire, but hopefully they'll be back any time now~
And Brother's Pizza in Hamilton has great white pizza, specifically their cheesesteak pizza, even if their tomato sauce is too sweet.
These pierogi look damn good though.

Hey Chef, What Can I Do With Pickle Brine?

I never have fresh dill, so I always add a splash of dill pickle brine to my sauce for Swedish meatballs. Adds enough tang, with the sour cream, to really brighten it up without being too noticeable.

The Serious Eats Guide to Sugar

I uh... didn't realize that maple syrup had to be refrigerated, so I checked my own bottle, which off course says so right on the back... anyway.
So it smells a bit like molasses now. Is that a bad thing, and should I toss it? I wouldn't mind the smell if it didn't possibly indicate fermentation or worse.

Eating Roasted Alligator and Spider-on-a-Stick at the Explorer's Club 110th Annual Gala

Question about testicle/penis eating! Is it the fact that they're genitals that makes them weird to eat, in which case is it I am not that scared only because I'm a woman, or is it a texture thing? Like, what's the proportion of meat-fat-cartilage in that stuff? Does it actually taste good?

Also that elk looks amazing. And I'd like to see some non-animalian adventurous foods, they seemed to stick to some very predictable themes here.

Irish Potatoes: The Sweetest Candy You've Never Heard Of*

Yep, they're found in 7-11s all over South Jersey this time of year. Super sweet.

Tea taste test/brand preferences?

Wow, okay. Lots of contradictory recs here, but at least I have lots of new brands to try! Thanks, guys.

I'd still like a taste test, though. If anyone out there is listening...

Chefs Dish on Kitchen Diversity

I wonder how much "mystique and power" Samuelsson would have had if he was African-American, not Afro-Swedish. There are expectations, even if only subconscious, that Black Europeans can be more civilized than Black Americans. The "crazy African" wouldn't work there either.

More personally, I hardly work in a high-class restaurant, but I have served food, and I've overheard more than one racist comment about my coworkers à la "dirty" or "smelly." Not to mention the sandwich jokes from dudebros when I was at a deli- okay, fine, I'll make you a freaking HOAGIE or SUB, but you can make your own damn sandwiches!

Charting the World of Pizza

I'd say the main reason most of us Americans wouldn't eat Bald Eagles is because they're endangered, actually. Otherwise, you can bet there would be an audience for it, weird taste or not.

I Love Stewy/Saucy Things With Rice. Do You?

If you haven't yet tried jjajangmyun/chajangmyun, a Chinese-inspired Korean dish, you ought to. It's a black bean sauce usually served over noodles, but our leftovers always go on rice.
Also ddeokbokki, if you're interested in sauce poured over rice cakes.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Candy, definitely. Then the meat.

Why Have I Never Tried: Toblerone Crunchy Salted Almond?

I once promised to share one with my brother and accidentally ate it all before I could.

Open Thread: What's Your Favorite No-Cook Meal?

I don't know about favorite, but some days when I'm feeling particularly lazy I grab some crackers or good bread, cheese (anything but sliced American), sausage, a jar of peanut butter, and fruit (usually an apple). All you need is a tray and a sharp knife. If you want to go full medieval I'm sure it would wash down fantastically with cold beer, if you're into that. It's fun figuring out the tastiest combinations- peanut butter, sharp cheddar cheese, and tart-sweet apple slices taste fantastic together on Ritz, by the way.

Corn Week: Grilled Corn with Spicy Korean Miso Sauce

Huh... so, basically ssamjang, but with mayo? Interesting. I wonder how it would taste with Japanese mayo.

The Ramen Rater's Top 10 Instant Noodle Bowls of 2013

It's not REAL ramyun if it doesn't include green onions and at least one egg though, so I don't see the problem here.

Details on the Museum of Food and Drink with Dave Arnold and Peter Kim

Looks like these guys have some Koreans on board already. I bet if they (you- you are reading this, right?) appeal to the SK Ministry of Culture, Sports, and Tourism, promising an exhibit on one or more aspects of Korean food culture, they'd be happy to provide funding for it. The Ministry has been working overtime to advertise SK internationally for over a decade now, including some well-meaning but misguided attempts at showing off their food. It does seem to be working lately, though...

And honestly, I'm also surprised this doesn't exist already. It seems so obvious.

Bronx Eats: Jamaican Patties and Sweets at Royal Caribbean Bakery

*be picked at
*when spellings are interchangeable, stick to one in a piece of writing: patty or pattie, unless part of a proper noun.

Sorry for the nitpick. The food does look good.

Serving suggestions for "healthy" crackers

Of course I'll try them! I'd eat live octopus if I got the chance. But I couldn't eat two whole packages plain even if I did like them, ergo, serving suggestions.

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


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.


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.

Tea taste test/brand preferences?

While I enjoy Teavana and such, supermarket boxes of teabags are much more realistic on my budget. Has anyone actually done a comparison of, say, green, Oolong, or Earl Grey teas of the major brands? Or do you think this, like alcohol, depends more on personal taste than overt quality? I ask mostly because I tend to stick to what's cheaper between Bigelow and Twinings, as well as the occasional artisan box with pretty packaging and weirder flavors (no shame.)

Also I once bought organic green tea because it was on sale (my shopping habits, clearly on display) and couldn't really detect a taste difference. Anyone? The freshness packs were nice though.

In before Lipton is the devil.

Serving suggestions for "healthy" crackers

So I have recently acquired packages of Edward & Sons Baked Brown Rice Snaps 'Onion Garlic' flavor and back to nature Multi-seed gluten-free rice thin crackers.
Not by choice, really. Before I open these, can anyone tell me if they're any good, and ways to eat them besides plain? I'm not vegan, vegetarian, or allergic to gluten, by the way. Thanks for any help~

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.)

What to do With Leftover Condensed Milk

Ask some members of this staff what to do with leftover condensed milk—for example, if you had the remnants of a giant taste test to find out the best brand lying around your office—and they'd say: drink it straight. Or they might put it in their coffee or tea, Southeast Asian style. But condensed milk is actually the secret ingredient in a huge variety of sweets, and here are some of our favorite ideas. More

The Serious Eats Guide to Whole Grains

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.


The Serious Eats Cheese and Wine Pairing Cheat Sheet

It's New Year's Eve, and your guests are about to come tumbling in. You set out bowls of salty snacks and a grand platter of cheeses. There's creamy white chèvre, a Stilton, some Brie, nutty aged Gruyère, tangy Vermont cheddar, and a splurge-worthy chunk of 4-year Gouda. It's time to start popping corks. There's Champagne, of course, and let's see—what else? What wine goes best with all those cheeses? More

The Food Lab: The Science of the Best Chocolate Chip Cookies

I've never been able to get a chocolate chip cookie exactly the way I like. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. I made it my goal to test each and every element from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers. More

The Food Lab Turbo: Creamy Brussels Sprouts Lasagna

If ultimate indulgence, supreme creaminess, and a ridiculous amount of tasty goo are what you're after, this recipe—a layered lasagna with mushrooms, seared Brussels sprouts, and plenty of cheese—is a good way to get you there. The mushrooms and Brussels sprouts? Yeah, they're in there too, but they are there entirely for the sake of pleasure. I add Brussels sprouts to my rib-stickers not because they're green and healthy, but because they're damn delicious. The green and healthy part is just an added bonus. More

The Food Lab: How to Roast Fall and Winter Vegetables

You can roast vegetables the easy way: just toss everything with oil, throw them on a rimmed baking sheet, and roast in a hot oven until tender. I do that often when I'm not feeling up to specialized treatment. But to get the most out of your roasted vegetables, it helps to understand each one's special characteristics. What they are, where you want them to go, and how to take them there. More

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

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

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