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From Talk

SE approved eats on the road to Chicago via Indianapolis

The drive is three hours plus. I say that you leave Indy no later than 7:00 a.m. so that you can be in line at Hot Doug's when it opens at 10:30 a.m. Go on Friday or Saturday and have an order of the duck fat fries!!!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Still the Cook's Illustrated Best Drop Biscuits!! I guarantee that there will be NO leftovers.

From Talk

What would you make with 2 pounds of lobster meat?

Either Pearl Oyster Bar's lobster roll or lobster macaroni and cheese.

From Talk

Dec. 5-7 Loner Vacation

@julie -- There are a few things in life that are worth a splurge. I have regretted not ordering the pigeon Prince Rainier III at Le Grand Vefour for years. DH and I were on a budget that trip and stuck with the prix fixe (although the tete de veau was melt in the mouth tender). Who knows if we ever will get back there?

Same goes for the chocolate mousse with a maple cloche at the old Le Cirque. DH and I passed -- again, we were on a budget and already had diverged from the prix fixe by splitting the (heavenly) lobster risotto for an app and ordering swordfish and navarin of lamb for entrees. Unfortunately, I am told the mousse presentation is off the menu. Another culinary regret.

So, in that light, truffle risotto once, truffle risotto with white truffles shaved over it so that the smell wafts to every table around you, truffle risotto so rich that just thinking about it makes the mouth water? My view is go for it. You may never have the chance again!

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From Talk

SE approved eats on the road to Chicago via Indianapolis

The drive is three hours plus. I say that you leave Indy no later than 7:00 a.m. so that you can be in line at Hot Doug's when it opens at 10:30 a.m. Go on Friday or Saturday and have an order of the duck fat fries!!!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Still the Cook's Illustrated Best Drop Biscuits!! I guarantee that there will be NO leftovers.

From Talk

What would you make with 2 pounds of lobster meat?

Either Pearl Oyster Bar's lobster roll or lobster macaroni and cheese.

From Talk

Dec. 5-7 Loner Vacation

@julie -- There are a few things in life that are worth a splurge. I have regretted not ordering the pigeon Prince Rainier III at Le Grand Vefour for years. DH and I were on a budget that trip and stuck with the prix fixe (although the tete de veau was melt in the mouth tender). Who knows if we ever will get back there?

Same goes for the chocolate mousse with a maple cloche at the old Le Cirque. DH and I passed -- again, we were on a budget and already had diverged from the prix fixe by splitting the (heavenly) lobster risotto for an app and ordering swordfish and navarin of lamb for entrees. Unfortunately, I am told the mousse presentation is off the menu. Another culinary regret.

So, in that light, truffle risotto once, truffle risotto with white truffles shaved over it so that the smell wafts to every table around you, truffle risotto so rich that just thinking about it makes the mouth water? My view is go for it. You may never have the chance again!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Best Drop Biscuits. Hot and fresh on T-Day, covered in sausage gravy the day after!

From Talk

Dec. 5-7 Loner Vacation

Where are you staying? Depending upon location, I have two options that are preferable to airport dinner.

If you are on the West Side, I would have the nice people at Zabar's pack you a small cooler to travel with. They will sell you a small handbag sized cooler, or bring your own as I do. Zabar's will add a Koolpak for a small charge.

Get whitefish salad, some nice sable, some cream cheese (wit our without lox in it, your call), maybe even a little caviar (surprisingly well priced in my experience). Toss in some black and white cookies, add a dozen H&H bagels, and every one in the terminal will be envious (although you may have to get someone at one of the restaurants in the terminal to cut your bagel for you).

If downtown is more convenient, stop at Russ & Daughters for a comparable package (I do not know if they will pack to travel, so call ahead).

Travelling solo, you may be able to score a seat at the bar at Pearl Oyster Bar. I would do clam chowder and then the lobster roll. Alternatively, I believe that Babbo serves at the bar. No need to get the full pasta tasting menu; I would get the goat cheese tortelloni with fennel pollen followed by the lamb sausage and mint love letters (or the sweetbreads if they are on the menu).

Finally, if you are feeling super splurgy, I would hit Picholine (jacket may be needed unless you sit in the bar, I cannot recall) and get the white truffle risotto. I believe it goes for about $120 a plate. Not ordering it a few years back is one of my major culinary regrets. I did not miss out on the cheese cart there and fondly remember the cheese sommelier who brought me out a "barely legal" raw milk cheese (name now forgetten) that was amazing!!!

From Talk

Last minute trip to Paris - recommendations on where to eat

Where are you staying and what is the budget?

To paraphrase Ferris Bueller, if you have the cash, I highly recommend splurging on at least one Michelin three star meal, even if it is for lunch. We loved Le Grand Vefour, but the rococo decor is a bit much for some people (and by rococo, I mean the real thing -- the restaurant has been in the same place since the 18th century). Website here:

http://www.grand-vefour.com/

For a really spendy meal, try the pigeon Prince Rainier (one of my culinary regrets is that I did not do so). It comes in its own copper pan and they debone it tableside!

DH and I had a wonderful meal at La Mascotte in the 18th on Rue des Abbesses last month. Website here:

http://www.la-mascotte-montmartre.com/

The oysters were impeccable and I am pretty sure we were the only tourists in the place. A good place to eat after a morning wandering in Montmarte.

We also had a wonderful meal at Cafe Panique. Website here:

http://www.cafepanique.com/

The restaurant is small and charming, with an open kitchen and a very soothing ambience. The chef herself seated us and was very helpful with the few menu words that we did not understand. At 32 euros a piece, plus wine, definitely a bargain! Again, we were the only tourists in the place.

Also, my friendly tip is to plan ahead if you are going to be in Paris on a Monday. Many restaurants are closed that day and you need to plan accordingly. It is not hard to get a rezzie for that day, but that assumes that a place you want to go to is open that day.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Broccoli gratin with a mustard streusel!! We make a double batch that overflows out of a 10 by 15 Pyrex dish and there are NEVER any leftovers.

Because everyone likes broccoli -- as long as it has cheese AND cream.

From Serious Eats: New York

Where Does Your Thanksgiving Loyalty Lie?

It's all about the crown roast of pork. That's right. Who needs a turkey that takes hours of brining, rubbing, basting and baking when you can have 12-18 bones of luscious pork that cook up in under 90 minutes? We made the switch about four years ago and have not looked back.

And turkey sandwiches? Bah! Have cubanos made with the leftover pork loin instead!

From Talk

Cranberry side dishes

We always have the Silver Palate cranberry sauce, both with and without the walnuts. It is super easy (ingredients are cranberries, cran-raspberry juice, maple syrup, orange peel and walnuts, but I forgeet the proportions) and can be made 1-2 days ahead. I always have thought that this sauce would make a great sorbet base with the proportions adjusted (more fruit, less juice) and a little corn syrup and cranberry vodka added (to prevent crystallizing).

At our house, the cranberries always reappear at the end in the cranberry gingerbread here:

http://www.epicurious.com/recipes/food/views/Cranberry-Gingerbread-with-Brown-Sugar-Whipped-Cream-816

The gingerbread keeps well because it is very moist, so we make it the night before and warm it slightly. You can accompany with the brown sugar whipped cream or we plate it with homemade cinnamon ice cream.

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

My in-laws bought us a George Foreman grill for the holidays about five years ago. We find that it does not do meat the way we like, but cooks bacon perfectly! The bacon fat neatly drips into the drip tray so that it can be retained and used for better and higher purposes (like sauteeing green beens). If you have the removable grill George Foreman, clean-up is a snap!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Once again, it's the Best Drop Biscuits. On SE's advice, I made them for Thanksgiving last year and they were so popular that I had to make another batch the next day! They now have become our house biscuits and I can tell you that they are great with lamb sausage gravy!!!!

From Talk

Not-Boring Thanksgiving Recipes?

At my house, people would revolt if we did not serve broccoli gratin with mustard-cheese streusel. Recipe is here:

http://www.epicurious.com/recipes/food/views/Broccoli-Gratin-with-Mustard-Cheese-Streusel-107297

We add extra cheese and cream and use good quality dry and prepared mustards to amp up the dish. The best part is that the broccoli and the streusel can be prepped separately the night before and the whole thing can be assembled to bake in about five minutes.

In my view, if you really want to switch up Thanksgiving, ditch the turkey and go for a crown roast of pork! We stopped serving turkey about three years ago and do not regret it (nor do we regret the Cuban sandwiches that come from the pork the day after)!!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

With my family growing up, it used to be waffles with ice cream (permitted only when both children AND my father had been particularly good).

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

It is too hard to narrow it down to just one! If I have to do a top 10 list, it would be:

SE (including AHT and Slice)
Cupcake Project
David Lebovitz
Dorie Greenspan
Farmgirl Fare
Homesick Texan
Ms Glaze
Rosa Jackson
Ruhlman
Vanilla Garlic

From Talk

The Most Unhealthy Thing You've Ever Made

King Ranch chicken casserole, followed by tater tot casserole (traditional recipe) and then by Paula Deen's tomato pie (third in line because it actually has tomatoes in it, as well as two cups of cheese and a cup of mayo, plus whatever goes into the crust). All so good, yet so bad that they only are allowed to be cooked once a year in my house.

From Serious Eats

Do You Have a Favorite Mustard?

DH's choice would be Koop's Arizona Heat.

Seriously, though, doesn't it make sense to break the mustards down into traditional (yellow/brown), dijon and variants, and fancy?

@sunbyrne - Yes on the Nance's!

From Serious Eats

Celebrity Chefs' Secret Cravings

I did not know that Doritos come in lime and chile flavor . . . I thought that was Tostitos (and yes, they are delish, with Marzetti's southwestern ranch veggie dip).

From Serious Eats

Watch It with Us: 'Top Chef Las Vegas,' Ep. 6

@ LetThem - Deconstruction is in many ways about matching flavors and tweaking presentation. Fish and chips would have been easy.

Laurine could have redone the dish as fish croquettes with a creamy sauce on the inside and a crispy potato crust. Maybe do it as a "fish and chip tapas" with a miniature fried Mars bar and a fresh pea salad or green pea soup on the side (instead of the traditional mushy peas). Another option would have been a potato chip napoleon done with very large potato slices, layered with a grilled fish and a micro green salad with a swirl of a caper "tartar sauce" on the side.

Really, there were a number of possibilities. As Ashley's success showed, you do not need to go high-tech on deconstruction if you cook the food well and get the flavors correct.

From Serious Eats

Cook the Book: 'Gourmet Today'

My very first cookbook was the Betty Crocker Kids' Cookbook. It had a number of recipes that are an integral part of my childhood. Because where would we be without the cinnamon toast log cabin and pancakes with your initials in the middle?

I remember that my mom would let me cook from the book on weekend mornings and I became adept at writing letters backwards in pancake batter so that they would show up readable when flipped! Even now, I use my mom's old Tupperware batter cup for pancakes.

I always wanted to make the fully decorated gingerbread house, but my mother refused to lend her kitchen to what I am sure would have been total destruction!

From A Hamburger Today

The AHT Guide to Hamburger and Cheeseburger Styles

So does this mean that Steak 'n Shake is a "smashed burger"? I want to be accurate on my burger taxonomy next time I stop there.

From Talk

Perfect cocktail for a BLT?

I like my BLTs with a vanilla Coke for that soda fountain/diner experience (because that is where I ate BLTs until I lived on my own -- my mother did not like the smell of bacon hanging around the house). How about a riff on those?

You could do Cokes mixed with vanilla vodka or with Xanath, which is a Mexican vanilla liqueur that is great in cola. Either one of those is super easy and you can accomodate the calorie counters with diet.

You even could upgrade to a premium cola (maybe from Jones or a local producer) or switch the cola out for root beer. You could even go all out and make some upscale alcoholic root beer floats (root beer, vanilla vodka, homemade vanilla bean ice cream with crystallized ginger) that wiould be a big hit!

From Serious Eats

Serious Cocktails: The Gin Boomlet

We splurged earlier in the summer and picked up a bottle of G-Vine gin and some of the small batch Q-Tonic. The combination made refreshing G&Ts that were a pleasant change from the usual Bombay Sapphire and tonic.

From Talk

To Sirloin with Love: Stellar King of the Hill series finale.

It was classic. I want Bobby Hill to evaluate all of my beef before I purchase it. No flaws in my ribeyes!

From Talk

Monaco and area

Monaco is all right, but if you are serious about food, go to Nice, stop at La Merenda when the bicycle is out front (usually some time around mid-afternoon), make a reservation with the chef or his staff (there is no phone, so this is the only way to do so), and eat until filled.

For a (much) spendier but also delicious meal, reserve at Palme d'Or on the Croisette in Cannes and dine on the terrace overlooking the Mediterranean.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the fresh and fresh tasting cranberry and orange relish. Yum.

From Talk

What would you make with 2 pounds of lobster meat?

This thread is so delicious and comforting I want to turn it into a sauce and cover myself in it!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

THE CIDER GLAZED SWEET POTATOES SOUND GREAT!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Those braised and glazed brussel sprouts are going on my menu, for sure. Maybe with some cauliflower thrown in, too.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I have to try the recipe for Cook's Illustrated's Roasted Brined Turkey.

From Talk

What would you make with 2 pounds of lobster meat?

i would just pile it high into a buttered and grilled roll, no mayo , no lettuce , just naked.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is stuffing with gravy.

From Talk

What would you make with 2 pounds of lobster meat?

Just some melted butter and wedges of lemon. you might make a little bit of lettuce and scallion salad to go with.....

just eat it! - don't mess with things that destroy the sheer luxury of the treat. A little garlic bread on the side might be okay.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin cheesecake. Only 2 days left to win - oh pick me, pick me!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Gotta go with roasted garlic mashed potatoes. I could eat it all.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!

Thanks for the giveaway!

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