@CarterB I think the real issue with dishwashers is the very high alkalinity or even bleach that are used in dishwashing detergents. Enzymes usually act directly on proteins or starches, so they won't go after the polymerized seasoning, and many hand dishwashing detergents contain them these days as well. Autodish detergents tend to be high pH which may be able to saponify some of the seasoning (if its not completely polymerized) and is also just far more corrosive in general. Plus plenty of detergents contain peroxide based oxidizers (percarbonate) or, in the case of gel detergents, hypochlorite bleach. I suspect there are some detergents which wouldn't cause too many problems if you put cast iron in the dishwasher, but they'd be really crummy detergents for everything else. Might as well just hand wash!
I still wish SE would disclose all the models tested. I know why they don't do that anymore, but to me it severely diminishes the value of any of these comparison reviews. Knowing which products performed well and which didn't helps understand what to look for in other products too. If certain brands consistently are the best or worst, it would be so much more helpful to know that so you can buy (or avoid) those in the future when you're looking for a product that *hasn't* been reviewed. Just another sign of the times here @SE...
I have to agree with the others who have commented that I don't see AB's investment as positive for the long term health of the industry. The "blank check" that this article seems to be claiming is great for those who sell out is a major problem for others. These guys will be able to price the smaller companies out of markets for hops and raw materials even on low volume production just by virtue of being able to spend so much more. Not to mention the distribution issues, where the illusion of choice is maintained by 15 different AB beers on tap under different "crafty" brand names. I don't get mad when breweries sell out... it just makes me sad because I now have to mentally write their products off in my head because I don't want to support AB's practices.
And totally agree with everyone who said this reads like an airline mag article written by AB's PR team. This is not journalism, barely any attempt to cover both sides of this issue. Very weak by SE.
I'm not surprised, but I still love my Emil Henry pie pans. The results are perfectly acceptable 99% of the time IMO and the presentation is far superior.
Not bad! I do find it slightly ironic that you gave your version the glamour shot treatment that you specifically call the chains out on. Just for grins, I'd like to see a "glamour shot" of the crappy real whopper so we can compare the two on equal footing... I think it'd make the comparison even funnier.
Those look awesome... though I kind of worry about the result of trying to eat a burger with that meat:bread ratio when the bread has been toasted as much as it looks in the pictures. Bring extra napkins!
Yea, kind of just good journalistic practice to include the full term at least once right up front if you're going to use an acronym throughout the whole thing
@JShilpetski I'm with you... The whole tone of half of these articles is starting to grate now. Why can't I enjoy a pasta salad with vinaigrette and raw bell pepper? If you want to put forth an argument that whatever this recipe is and how it works is *better* than what people do, you can accomplish that without the condescending tone and negativity. This site is at its best when trying to teach me something as an equal, not when its scolding me for making macaroni salad when I should have been making kimchi-infused noodle salad.
Another NJ native here... I've never heard of this sandwich before in my life. The ground beef version is the only "Sloppy Joe" I know of
As if we needed more evidence that Kenji is among the best at bringing the art/science of home cooking to new heights, he produces this body of work. Can't wait to make use of it on the new Anova app!
@kenji - I live in NJ with family all over the NY/NJ area, not some bagel wasteland, so I'm pretty sure I've had a few good bagels in my day. Not all the "good" bagel shops offer bacon/egg/cheese, and I admit that when I order one its usually at the fairly mediocre shop on my way to work. Sometimes a salty, cheesy bagel sandwich is just what the doctor ordered ;)
I have plenty of good bagel shops around me and, while I think I agree fundamentally on what makes a good bagel, I disagree on the "rules" of treating it. I like my bagels toasted because I actually like the little bit of melt the cream cheese gets while still being cold in the middle. Bacon egg and cheese on a bagel is by far superior, even on a mediocre bagel, to any kind of lame roll... and that alone makes it a perfectly acceptable option for any bagel, even if the eggs have to be overcooked. BLT w/ mayo is also a great lunch bagel option too.
Oh, and poppy>>sesame>all others. I don't need 30 kinds of seeds, salt and garlic all fighting for my attention at 8 in the morning. Just too much crap on there.
@skullboyo I thought the same thing... such a missed opportunity
Great article. Just goes to show that the fundamentals of good food photography really are just the good fundamentals of *any* photography, and you've captured the basics in an easily understood way. SE's photography has always been a strong suit.
@peeweeherman I guess you don't know what "part" means. If you can't plan and execute a complicated meal, you're not a good cook. Just like somebody who can't improvise and mix flavors on the fly also wouldn't be a good cook.
@Floudas I'm usually ok with EU PDO stuff, but that one is pretty specious. Also, this is a US based site and EU PDO rules don't apply, so even Bulgarian "Feta" can be sold as such ;)
@Daniel Gritzer. My bad, I must have missed it in the fondue section, which would explain why i was kind of confused when you came to that conclusion... I didn't see it tested. I still think testing that way (single varietal) for a variety of different applications would have more thoroughly put the question to rest
I'm totally confused by your methodology, because it doesn't really answer the question in my mind at all. "only cook with wine you'd want to drink" implies that you shouldn't cheap out on the wine, but rather, cook with something that would meet your standards for drinking on its own. And yet, thats not what you tested at all. You tested a whole bunch of different wines, but they were all different varieties, changing multiple variables at once. Its obvious in my mind that a sweet wine becomes sweeter with reduction, same for an acidic one. IMO this should have been done with single a varietal at multiple price points. i.e. does it make sense to spend $20 on a bottle of pinot noir for coq au vin, or does the 8$ bottle make just as good of a dish?
I'll just continue to treat most labeling for what it is: either standards backed marketing (at best), or feel good BS... but either way its still marketing nonsense. Until I've seen convincing evidence to the contrary, I'm just going to keep assuming that all natural free hormone organic cage fed grade A+ no gluten added chicken breast is just a way to increase ASP with no basis in reality.
The Vegan Experience Year 4! Time to take my monthly hiatus from Serious Eats!
true moral of the story: don't get a tongue piercing.
I guess we know who SE is picking to win this weekend...
@badseed1980 - If you have an old pizza stone that you don't use ever since getting your steel (like I did), place that on a top rack, then place the steel on a rack immediately below it. Preheat the crap out of your oven and even without the broiler you can get some pretty decent color and a bit of charring on the top of your pie, if not as much as kenji's photo (http://i.imgur.com/tBNPJ9I.jpg) I use this technique frequently if I'm making multiple pies, though I usually turn the broiler and put the pies on the stone on to re-warm the first couple pies and get a little charring on top.