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From Recipes

Seriously Asian: Thai Curries, Part Three

Great thanks for all three parts. If there were a Pulitzer for food blogs (and really, why isn't there?) this series would be a winner!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take one pair of decent walking shoes, add a large bus, and get thee to the lamb roasts on Easter weekend in Chicago's Greektown. No recipe I have can top that.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats, the often SE-linked Good Wine under $20, Bitten, and Chow are four of several I read daily. Smitten Kitchen is good, but not updated often enough.

On a side note, I wish Jill Santopietro would make more Tiny Kitchen videos for the NYTimes' Moment blog.

From Serious Eats

Cereal with Water and Other Cereal Compulsions

Coming home drunk and, ahem, otherwise chemically altered one college evening back in the late 70s, I had a nasty case of the munchies. Being a college apartment though, my choices were limited. I settled on the dubious combination of Rice Krispies and Sloe Gin.

Not bad. Though for the life of me, I cannot recall if Messrs. Snap, Crackle, and/or Pop slurred their respective utterances.

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From Recipes

Seriously Asian: Thai Curries, Part Three

Great thanks for all three parts. If there were a Pulitzer for food blogs (and really, why isn't there?) this series would be a winner!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take one pair of decent walking shoes, add a large bus, and get thee to the lamb roasts on Easter weekend in Chicago's Greektown. No recipe I have can top that.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats, the often SE-linked Good Wine under $20, Bitten, and Chow are four of several I read daily. Smitten Kitchen is good, but not updated often enough.

On a side note, I wish Jill Santopietro would make more Tiny Kitchen videos for the NYTimes' Moment blog.

From Serious Eats

Cereal with Water and Other Cereal Compulsions

Coming home drunk and, ahem, otherwise chemically altered one college evening back in the late 70s, I had a nasty case of the munchies. Being a college apartment though, my choices were limited. I settled on the dubious combination of Rice Krispies and Sloe Gin.

Not bad. Though for the life of me, I cannot recall if Messrs. Snap, Crackle, and/or Pop slurred their respective utterances.

From Serious Eats

The 10 Worst Food Trends? Really?

I find it ironic that the paper that (rightfully) swoons over all things Rick Bayless would complain about celebrity chefs. I love the Trib, though I admit to having worked for a number of years at the Sun Times. But I think this particular gripe is more indicative of the Second City mentality: "We hate celebrity chefs...EXCEPT FOR OUR OWN, of course."

From Serious Eats

Cook the Book: The Southern Italian Table

Putanesca. An easy sauce that is ready by the time the pasta has cooked.

From Serious Eats

Do You Eat the Bruised Parts of Bananas?

Eat it - often times it tastes a bit sweeter than the rest of the banana. Of course, I also eat everything but the stem when it comes to apples, including the core and seeds, so I may not be a good role model in this regard.

From Talk

What's your favorite food when drunk?

Salt and grease. I am fairly certain that when I am drunk you could give me a plate of deep-fried cholesterol and a salt shaker and I would be happy.

From Serious Eats

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

Because bacon can improve anything. There is a (now-defunct) bar here in Des Moines that served a "bacon shot." Half Crown Royal, half Butter Schnapps, and an inch-long piece of crispy bacon. Swig and chew and it's like a pancakes and bacon breakfast in your mouth. Not sure how it works, just that it does.

From Recipes

French in a Flash: Tarragon Chicken

I've always wondered about the "first things first" colloquialism. I've never put the apostrophe in there, thinking the "things" referred to the plural form of thing - one has a number of singular things to do, and this one that follows happens to be first.

But your spelling is interesting - adding the apostrophe makes this "first thing is first..." A bit redundant perhaps, but not entirely inappropriate, especially in a context (ie, directions) in which redundancy may be helpful.

Rats, now I have to rethink this.

From Serious Eats

Cook the Book: 'Dishing Up Vermont'

Iowa - corn, obviously. But pork as well - we are THE state for breaded pork tenderloins bigger than your head, and the burgeoning wastelines to prove it. Go Hawkeyes! Beat Iowa State!

From Serious Eats

Ed Levine's Serious Diet, Week 82: Peanut Butter Portion Control

I will eat PB on and/or with anything; always have, always will. My current obsession is a well-toasted English muffin with some peanut butter slathered on (and read that word how you will), drizzled with Sriracha sauce. BREAKFAST OF FREAKIN' CHAMPIONS!

BTW, when I posted this obsession as a facebook status, I was roundly denounced by my "so-called" friends, only to have Mark Bittman, in his column on peanut butter this past week, validate my weird tastes by admitting to it himself!

From Talk

Hell's Kitchen - Real or a Joke?

I hope I'm not too late to this discussion to get a response, but I wanted to comment on last night's episode...

Who, in their right mind, would put a 400+ pound guy on a bike, even with others helping to pedal? I realize that contestants likely sign away any rights to sue in order to get their few fleeting moments of fame, but what he hell. Were they trying to kill Robert last night? This just struck me as the height of irresponsibility.

I'm pushing 4 large myself, and was once a chef in the Chicago area before having a major coronary in 1993 (at the age of 34). I have to tell you, it's hard enough to be gi-normous in a hot, busy, high pressure kitchen, without adding some freakish cycling component to the mix.

I miss the biz, but am much happier being a rhetoric professor, and so long as I don't fail too many students, much less likely to die on the job. :-)

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

The latest fascination has been tortilla chips dipped in sour cream and then liberally drizzled with sriracha (rooster) hot sauce. Love that stuff to the point that I'm going through three bottles a month, living alone. (Which, come to think of it...)

From Serious Eats

Mixed Review: Fantastic World Foods All Natural Falafel Mix

Falafel, like pizza, is one of those foods a lot like sex. When it's good it's really good. And when it's bad, well, it's still kind of good!

From Serious Eats

Standing Room Only: Polish Sausages at Jim's Original

Ahh...the classic Maxwell Street Polish. Mmm...

Actually, that's what they're called, and to the best of my knowledge, the name comes from a vendor who served them at the old, now-gone Maxwell Street Market. This was an eclectic quasi-flea market (think less organized) with, for example, torn (and thus dubious) packets of tighty-whities so cheap that when the grease from a Maxwell Polish's onions began running down your arm, and you were sans napkins (a flea-market vendor with napkins? I laugh at your naivete!) that a pair of shorts - washed at least, if not new - were sacrificed to the gourmand cause. Lordy lordy I miss that place!

From Serious Eats

Popcorn: Do You Err on the Side of Unpopped or Burnt?

I do my popcorn in a wok, and have to admit to liking it on the burnt side. I don't like it to the point where it's smoking and a couple of solid whacks to the smoke detector must follow, but a bit of charring is good. Toss with browned butter and smoked paprika, and I am soon thereafter on the couch, cold lager within reach, and a state of contented bliss slowly descending upon my mood.

Man, I am weird.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

A riff on alfredo, with gorgonzola: Shallots sweated in olive oil, a cup of heavy cream, a cup (or more) gorgonzola, salt, white pepper. Toss with pasta (I prefer rigatoni), and garnish with chopped parsley and toasted walnuts.

From Talk

Weekend Cook and Tell: Anchovies

Putanesca: Dissolve a few anchovy fillets into some hot olive oil, add (all to taste) onions, garlic, chopped black olives (I use oil-cured), chopped capers, pinch(es) of crushed red pepper flakes, salt, pepper, and a can of good, chopped tomatoes with their juice. Simmer while the pasta cooks, loosen with some pasta water as necessary, finish with chopped parsley (or other herbs), and voila...

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

First time was at a place called Gaylord in Chicago. I had Bengan Bartha (spelling?), a very savory eggplant dish, and was hooked for life.

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Pesto when basil is in abundance...slathered on grilled baguette and served with sliced and salted tomatoes and fresh mozzarella.

From Serious Eats

Video: 'Sky Full of Bacon' Visits Iowa Prosciutto Producers La Quercia

One of the best things about living in Des Moines is having easy access to La Quercia's products at retail and restaurant locations around town. Chefs like George Formaro in Des Moines (Centro, and D'Jango), and Kurt Friese in Iowa City (Devotay) really put these products to fantastically sublime use.

La Quercia has a great mail order business as well: http://www.laquercia.us/

And no, I am not affiliated with them. I'm just a rhetoric professor who appreciates good food more than he probably should. :-)

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

It would have to be the first time I ever heard of tapas, and tried the patatas bravas at Cafe BabbaReeba in Chicago...mid to late 80s maybe?

From Slice

Wig & Pen Offers an Iowa City Twist to Stuffed Pizza

Pagliai's is THE place for pizza in IC. I would not have gotten through the grad program without it.

And yes, Midwesterner's love their cheese, but too much cheese is the refuge of a pizza joint lacking confidence.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

The Boston B's (cheddar bacon) burger at Boston Blackie's on east Grand in Chicago. Basic burger, but loaded witih lots of bacon and grilled onions.

From Recipes

Seriously Asian: Thai Curries, Part Three

mmmmm...i learned to make panang whilst in thailand over the summer... i think i should recycle those skills now. delicious.

From Recipes

Seriously Asian: Thai Curries, Part Three

Chichi, thank you so much for this series. I've copied all of the curry paste recipes and can't wait to try them. I am an avid home cook and particularly love ethnic cuisines, but Thai has always been the one that intimidates me, because of the seemingly exotic ingredients and labor-intensiveness involved (and I'm Asian too though not Thai, so am no stranger to either of these things!) Your series has helped to make it all seem a lot more do-able.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Thank you for participating, and congratulations to our winners:

AnaisKoi
feep
Karen Moore
MiaPita
sahmad550

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled rack of lamb with mint sauce and cous cous on the side.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I like how my MIL makes lamb in a stew with a tomato sauce like base

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

My favorite lamb recipe is roasted leg of lamb with mint jelly.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

rack of lamb coated in dijon mustard, garlic, and rosemary

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Hard to decide between roast leg of lamb or lamb shanks. Love them both!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take butterflied leg of lamb. Add rosemary, garlic wine. Wait. Grill. Yum.

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