Did I miss the weekly "This Week at Serious Eats Headquarters" post? I look forward to it all week and keep going back through the feed to find it but am coming up empty handed.
I did a search of the topics with several different search variations and didn't quite come up with anything specific enough to be of use so I'm hoping fellow SE'ers can give me a hand here. Last night my youngest son inadvertantly left the fridge door open all night. Wide open. I discovered this when I went into the kitchen approx 11-12 hrs later. Everything in the fridge was warm. Like WARM WARM. The door wasn't ajar so even the glass bottles for condiments felt like they'd been sitting on the counter all night. I threw out all the perishables - dairy (full unopened gallon of milk - oy), meats, etc. - but am wondering about the jars and bottles of condiments. The sauerkraut? Yeah, I threw that. But since this isn't a matter of "do you keep it in the pantry or the fridge" but rather - it was all in the fridge and came up to room temp for quite some time....should I play it safe and toss it all? I have jars of ethnic sauces, jars of pickles, olives, Hawaiian chili pepper water, pickled garlic, char siu sauce, homemade chicken stock, rendered drippings from the Xmas bone-in ribeye roast. I don't want to risk food poisoning (I have Ogilvie Syndrome = very sensitive digestive tract to bacteria) but am cringing at the $ loss here to say the least. Any suggestions or links to a previous Talk topic I may not have found in my initial search are welcome!
Over the last coupla years I'd moved away from cooking whole chickens to pieces/whole cut-up but did notice that when I did purchase whole chickens....the giblets I'd come to expect were dwindling to the point to where I now only find the neck and livers in the cavities. Don't get me wrong - I still dig into the neck and livers....but did I miss a memo somewhere that shunned the addition of the heart and gizzard I so enjoyed? For what it's worth, I generally purchase Foster Farms brand when doing a whole bird.
I love this site and have recommended my sister as well as several friends check it out - and they all loved it! Then the other day I was on the phone with a wireless Carrier rep as I was placing an order for a new cellphone and as we were both killing time, making small talk while waiting for the order to go through...turns out she also had a passion for food. Without hesitation I started gushing about how awesome the SE site was, asked if she'd ever heard of the site. What? No? OMG! You gotta check it out! She was very interested and planned on jumping online as soon as she was done with her shift. That got me to thinking - have any of you ever found yourself in a random conversation with a stranger and suggested they come see all the glory that SE has to offer?
These days, miso-marinated black cod is almost synonymous with Nobu Matsuhisa's New York restaurant, though he by no means invented the dish. It stems from a traditional Japanese preparation called kasuzuke, in which fish and vegetables are marinated in the leftover lees from sake production before being broiled or grilled. This is the fish dish to pull out when you're ready to blow away your spouse or dinner guests, but don't want to put more than five minutes of effort into making dinner. Five minutes. Really.
Virgola is a wine bar in a former alleyway, all of 6 feet wide and 60 feet long. We chatted with the owner to learn how this improbable West Village space came about.
We pay a visit to Portland's recently opened Broder Nord, featuring Swede-inspired cuisine. The menu, identical to that of the SE Broder location, highlights daily lefse (flatbread with various savory and sweet fillings), baked eggs, hashes studded with smoked seafood and seasonal vegetables, and Swedish-inspired charcuterie boards with piles of house-cured gravalax, and tiny jars of yogurt and granola.
I am a ramen freak. This is something I didn't really know about myself until about 14 days ago when I waked into Ivan Ramen Slurp Shop in the newly opened Gotham West Market. I've been back five times since they opened. I'd admit to six, but that would be a little embarrassing.
I'm generally a purist when it comes to food—I'll take my burgers with onions and pickles and my cookies with chocolate chips, thank you—but I make exceptions now and then, especially when they involve Brussels sprouts, easily my favorite fall vegetable. On the menu today: Brussels sprout grilled cheese sandwiches.
I woke up in the middle of the night the other day with an idea: what if I were to combine the concept of a Hasselback potato—that array of crisp ridges at the top—with a creamy potato gratin, the king of all casseroles? I went into the kitchen and got to work on the first batch of what would end up being my favorite potato recipe in years.
The prime rib is the roast that has most often graced my family's holiday table in various states of increasing deliciousness (I mean, you should see the overcooked, under-browned, dried up, flavorless things we used to eat!), and the one that most represents the holidays to me. It only makes sense that I've invested considerable time, effort, and BTUs in inching my cooking technique closer and closer to optimal. Here is the state of the affairs in the Prime Rib Universe as they stand today.
Last week we asked you to send in all your Thanksgiving questions and you came through! Here are the answers to all the questions that came in by the deadline.
The ultimate home-made version of the classic green bean casserole with fresh green beans, a rich mushroom sauce, and crispy fried shallots.
I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise.
This week marks the release of the Pok Pok cookbook, Andy Ricker's beautifully designed, deeply personal, and entertainingly educational ode to Thai cuisine. We spoke to the chef about six of the most common misconceptions about Thai food to encourage home cooks to pick up a mortar and pestle and start pounding.
Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said. Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago.
Get your reading fuel on with this guide to eats, drinks, and caffeine near Powell's City of Books in Portland, OR.
Remember a couple weeks ago when I mentioned that oven-roasted pulled pork is just about the easiest and most inexpensive way to feed a crowd of meat lovers? There are very few situations that can't be enhanced with a bit of strategically-deployed pork. This time, we've got another sandwich in the works, this one a variation of the classic Philly combo of roast pork, broccoli rabe, and provolone cheese.
In our office neighborhood of Chinatown, food is front and center. That's more than some good restaurants—streets and businesses here all run to the beat of the buying, selling, cooking, and eating. To capture the incredible color, texture, and movement that so characterizes the neighborhood and its approach to food, we asked photographer Clay Williams to hit the streets from morning until night and document the ways food comes to life here.
We're wrapping up San Francisco Mission Sandwich Week with the best of the rest. The sandwiches in this list are the odds and ends that were tasty and memorable enough to earn a place in my notebook and camera roll, but didn't fall neatly into my Grilled Cheese, Mexican, or San Franciso-style Sub categories. What we've got here is a mix of fancy, simple, wacky, and otherwise plain delicious options.
My five week-long, 50+ sandwich odyssey this past summer was all triggered by my first taste of Dutch Crunch bread, a bread unique to the Bay Area, and the ultimate choice for a sub-style sandwich. Today, we're finding the best San Francisco sub-style sandwich in the Mission.
If you've ever enjoyed the simple pleasure of fried baloney, you'll love this slightly more grown-up version at Lardo in Portland.
I didn't grow up a ramen prescriptivist, but more often than not my selection landed upon Shin Ramyun, the Korean brand of instant noodles flavored with beef and chili. Its fierce heat and intense saltiness has earned it some rabid followers. It's one of the best selling non-Japanese brands around, available in over 80 countries. In 2011, they introduced Shin Black, the premium version of their traditional ramen. We embarked on a taste test to see how they stacked up.
There are plenty of bad wonton soups in Chinatown, but some excellent ones as well. Where should you go for the best? We tasted 23 bowls to find out.
Being a Halloween baby, I get a little more into the holiday than is probably healthy. Over the course of the last several years, I've taken to carving out likenesses of close family members into pumpkins. To keep things interesting I kinda sorta pretend I'm doing it in the order that I believe said family members are going to die. Yeah, my family has a thing for the dark humor. Want to learn how to transfer your own family's likenesses onto a pumpkin? Here's how to do it, step by step.
The cool-kid-yet-laid-back feel from the decor is present more than ever in the bar's new food. And more importantly, the menu is perfect for beer-drinking (and/or possibly hungover) football and basketball season.
Oven-roasted pulled pork is just about the easiest and most inexpensive way to feed a crowd of meat lovers. Here we're seasoning fresh pork shoulder Eastern North Carolina-style with some cider vinegar and a hint of sugar and stuffing it into sandwiches with pickled cherry peppers.
Our man Ed Levine is seriously into his Citibike trips and is hitting the road in search of good eating. Where will he end up? The first stop on his adventures: Mile End.
Excellent salmon jerky, Oregon pink shrimp, smoked scallops and more at this family-run seafood shop and lunch counter in Cannon Beach, Oregon.