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From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

As I can't get my panini maker properly clean, I cannot imagine what a time sink it would be to clean a waffle iron of all that bacon grease. I'm sticking with my baking sheet!

From Talk

SE Contests - If you don't win it, how often do you buy it?

I enter a lot, never win, but I've bought a few books. I keep telling myself that all the recipes I need are on the internet...but you can't curl up in bed with a good internet (even a laptop just doesn't do it for me).

From Serious Eats

Cook the Book: The Southern Italian Table

Polenta with mushroom ragu is the perfect comfort food to me.

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From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

As I can't get my panini maker properly clean, I cannot imagine what a time sink it would be to clean a waffle iron of all that bacon grease. I'm sticking with my baking sheet!

From Talk

SE Contests - If you don't win it, how often do you buy it?

I enter a lot, never win, but I've bought a few books. I keep telling myself that all the recipes I need are on the internet...but you can't curl up in bed with a good internet (even a laptop just doesn't do it for me).

From Serious Eats

Cook the Book: The Southern Italian Table

Polenta with mushroom ragu is the perfect comfort food to me.

From Serious Eats

Taste Test: Mustard

I love that I live in a universe where Roger Klingsporn is the spokesman for Beaver mustard. That is all.

From Serious Eats

Cook the Book: 'The Craft of Baking'

Dark chocolate-pistachio pate' with raspberry cream sauce - one thin slice is enough to put you into chocolate orbit!

From Serious Eats

Weekend Book Giveaway: 'Cake Wrecks'

I tried to make a currant pie for my then-b/f's mother (I don't recall why, maybe because she was from Belfast and I'd read it was an Irish dish or something, who knows). I ended up with some sort of purple-y soup in a pie crust.

My younger brother (he was probably 15) kicked me out of the kitchen and when I returned the pie was PERFECT. To this day, I have no idea how he saved it but I suspect it was related to the tapioca he was addicted to at the time.

From Serious Eats

Nice Kitchen, Pioneer Woman

I'd trade the upper floor of my house for her kitchen...

From Serious Eats

Tasting P.B. Loco's Wacky Line of Peanut Butters

When I was a kid, I adored a peanut butter that my grandmother used to buy - it was peanut butter with bacon bits in it. I'd say that unless the bacon boat has completely left the dock, it might be time for a comeback.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

Because bacon comes from that most magical animal, the pig!

From Serious Eats

Cook the Book: 'Dishing Up Vermont'

Wisconsin: cheese (of course), beer (of course), veal, sausages of every make and model from chorizo to bratwurst to salumi.

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

Until I bought my husband a smoker last summer, the best BBQ I'd had was Speed Queen here in Milwaukee. Now, it's right in my own back yard.

From Talk

favorite stoned snack

A bologna sandwich on rye with mustard and sweet sandwich pickles. I never eat bologna, but back in the day, I always had these fixin's in the fridge.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

I made a currant pie for my high school boyfriend. It wound up some sort of bluey-red soup in a pie shell. My younger brother shooed me out of the kitchen and about 45 minutes later called me back in to a gorgeous currant pie. I have no idea what I did wrong, or what he did right, but I'll never forget my awe.

From Serious Eats

The Serious Eats Ginger Beer Taste Test

We get Vernor's in Wisconsin, and I'd have to say it's in a league of its own. Very sweet, fairly gingery, but more flavorful than an average ginger ale. It has its place but it's not a Dark & Stormy ginger beer.

From Serious Eats

The Serious Eats Ginger Beer Taste Test

I didn't like Reed's - it seemed to have a grapefruity taste I wasn't looking for. I do love Blenheim's, and Cock and Bull (is that still made? It was a must-have for Moscow Mules).

From Serious Eats

Served: Goodbye Waiting Tables, Goodbye NYC, Goodbye Served

Congratulations on the next step - and don't forget your fans ;) I'll miss reading "Served" a LOT; as much as I love SE, it was probably my favorite feature. Good luck!

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

La Merenda in Milwaukee - I knew we were onto something when my husband ordered the lollipop lamb chops...a second time.

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

Simple syrup, juiced lemons, water and a sprig o mint!

From Serious Eats

Serious Heat: Where Do You Buy Your Spices?

Kavanaugh Hill Spice Works, which is Ruth and Bill Penzey's original spice shop. Or I go to Penzey's or The Spice House, both of which were started by Ruth and Bill's kids. My husband used to work at Kavanaugh Hill when he was in high school and we love to take out-of-town guests to see the tiny little shop where it all started - and to spend money, of course!

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

My mother used to make something called "Meat-za Pizza" when I was a kid. Essentially, it was a pizza with ground beef as the "crust", topped with red sauce and cheese. I bet it wouldn't be so hot today, but it was one of my favorites back then!

From Serious Eats

The Real Emotions Behind the 2009 James Beard Foundation Awards

Wait - Katie died? I had no idea. I feel sick to my stomach - I knew her and her family quite well but had clearly fallen out of touch over the years. Our families used to go camping all over the US together.

I'm sorry for Mr. Tucci's, and the world's, loss.

From Serious Eats

On 'Nightline' Tonight: Chef Paul Bartolotta

Yay, I love the Bartolotta restaurants and especially love that two are blocks from my house!

From Serious Eats

Video: Alton Brown Makes Bacon in Waffle Iron

I have to agree, this seems messy and not practical. Having said that, I love Alton and everything he share on his shows, his idea or not. I think I'll probably have to try this at least once.

www.jeredbrown.com

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

The key is suet. Almost impossible to find in New York these days, but the butchers at Ottomanelli will scoop it out of the porterhouse sides by hand if you ask them nicely. Browning the beef (and pork if you use it) in rendered suet gives an incredible depth of flavor.

Beyond this I use freshly ground anchos, pasillas and especially guajillos, with pequins or birdseyes ground in by hand to taste as the chili cooks. My guide is John Thorne, though I add tomato paste and sometimes beer (to deglaze) or pork belly if I have a taste for it. And... onion powder. So not politically correct all the way. But SUET... if you can find it. Some butchers have openly laughed at me when I asked for it. "We used to feed it to the birds!" said one East Village butcher, otherwise a kingly establishment.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

My company had a Halloween chili cook off. I entered a vegetarian chili (my first time making chili). The base of it was kidney beans, tomatoes, and lentils. To up the savory quotient, I added several things including:
-carmelized onions deglazed w/ red wine
-roasted corn
-salted, dry-fried mushrooms
-stock made with seaweed and corn cobs (both a big source of natural umami flavor)

My chili turned out really well and I honestly liked it 1st or 2nd best of all the chilies there (out of 20). I ended up losing the vegetarian competition to a chili that had lots of fresh veggies but tasted like salsa.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Young's Double Chocolate Stout and beef shortribs, braised Italian style but in proper Mexican chili spices.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I have a few different ones, but I always use a bit of red wine, pinch of cinnamon, and recently used black refried bean (typically I use kidney beans), added a really killer flavor and texture.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Pickled jalapenos with some juice, either a fresh habanero or chipotle chiles in adobo, or both, crushed pineapple and cilantro.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I typically use a bit of mole, 50% ground turkey / 50% ground sirloin, and a couple cans of green chili. This trifecta delights and stumps my guests, as well as prompts my wife to do the dishes.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

My go-to chili recipe contains Coca-Cola and always comes out delicious. I recently tried it with beer instead of the Coke and that was also awesome.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I puree the tin of chipotles in adobo - all the contents - in the blender and add o spoonful of the mix to my bean filled (veggie) chili. Also use 2 jalapenos and a spoonful of dried chili flakes.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

The secrets to my chili depend on what kind of chili I am making, but it almost always involves a really good hunk of beef (think tri tip) cut into 2"x1"x1/2" slices.

I'm a proponent beans in chili. Especially, really good beans like the Rancho Gordo Pinquitos I use in my Chili Con Carne recipe. Tomatoes are less essential - depending.

Some other ingredients I use in my various chilis to give them oomph are:

Red Wine
Cheese - usually Cheddar or Jack
1/2 ground pork, 1/2 ground chuck
1/2 red, 1/2 yellow onions
Plenty of Garlic
Fresh Chili Peppers
Dried Chili Peppers
Really good chili powder, oregano and cumin.

I am not a big fan of chicken chili. But, that's just me.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Oh, and because I think you'll all find it amusing: I got the coffee-in-the-chili tip from....Seventeen magazine, circa 1993. I have no idea why it stuck in my mind, but it did.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

About a half a cup of strong brewed coffee. It adds a great smoky, meatiness to vegetarian chili. Add a chipotle in adobo sauce and who needs the beef?

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

One ripe mango pureed momentarily masks the heat with a gentle touch of sweet.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I have a fairly straight forward chili recipe to which I add a splash of liquid smoke, Worcestershire sauce, some cocoa powder and I thicken it with a slurry of cool liquid and masa horina. The latter probably does the most to identify the flavor of my chili creation.
I'm not above spooning it over a bag of Fritos and garnishing with diced onions, shredded cheddar and a dollop of sour cream.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Guinness. Slainte!

But, actually, most of the above comments all sound great. I never met a chili I didn't like.

http://bigmanapron.blogspot.com

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

A local farm's spicy italian sausage, a big ol glug of habenero sauce, and right before I serve it I stir in one HUGE diced white onion so it's still raw by the time you eat it.

All over a handful of Fritos.

I have made this literally once a week for the last month and a half. I LOVE FALL!

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Meat is meatloaf mixture (beef, pork and veal); canned pinto beans and a "Three Alarm Chili" kit. And some beer, if I have any handy.

Comes out perfect every time!

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Ancho chiles, Anaheim or poblano chiles, cocoa powder, bacon and a little masa are my twists on the basic.

Bowl of red or with beans.

But honestly, though similar from time to time, I never make it exactly the same way.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Liquid smoke and worcestershire sauce.

I also use fresh New Mexico green chiles, but that's not so much a secret because I cut them in strips and you can see them.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I use stew meat as well as hamburg to give varing meat textures. I sear stew meat dredged in corn meal and use Sam Adams Boston Lager to deglaze the pot. I also swear by ro-tell and use different peppers, jalepeno, poblanos, etc. Its all one pot(lodge 6 quart dutch oven) in the oven at 275 for 3-4 hrs. One last thing if your using store bought chili powder make sure its fresh, dont use the stuff thats been in you pantry since the dark ages.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

Chunks of Pancetta.

Good unsalted beef stock or demi, preferably homemade.

Toasted whole cumin seed ground in mortar and pestle.

Dried ancho chiles, toasted, pureed with garlic and strained a la Rick Bayless.

Sometimes low-sodium or no sodiuim V8 that I reduce a little bit. Gives it nice body. Be sure to watch your salt if you use V8.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

I love a good meat and bean chili, and make it often as the temperature drops. Everything else that goes into my chili is fresh...except for one thing: My 'secret' ingredient is a can (or two, depending on the size batch I'm making) of Manwich sauce. It adds a vinegary flavor that everyone seems to really like. Of course, I have to balance that out by adding several jalapenos (to up the spicy factor) and then we've recently discovered how delicious crushed up Fritos are over the top of the bowl, with a dollop of sour cream. Generally I'd just make cornbread...but now my kids prefer the Fritos.

From Serious Eats

Serious Heat: What's Your Secret Chili Ingredient?

One half square of unsweetened baker's chocolate. MMMMM

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