How to Make the Best Baked Jalapeño Poppers

What is the brand name on that silicone basting brush? Looks like it has a "channeled" insert that helps disburse the baste. What a great idea !

Win a Copy of 'Marcus Off Duty'

Gumbo or jambalaya. Or red beans and rice. Or grillades and grits.

Win a Copy of 'Eat: The Little Book of Fast Food'

Frittatas with various leftover veggies and cooked meat (fridge clean-out time) and ends of cheese. Embarrassingly, it's sometimes Kraft mac & cheese (with the squeezy cheese packet, I *have* upgraded a bit) or ramen often as well.

Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill'

Seriously, this sounds very good, flavor-wise, but I, too, can't believe the ribs get only 20 minutes cooking time TOTAL. Something *must* be amiss. No par-cooking? No slow and low wrapped in foil in an oven first? No searing then moving to the indirect side of the grill? Don't think so......

Win a Copy of 'Buvette: The Pleasure of Good Food'

French onion soup or croque monsieur or salade Nicoise. Or salade Lyonnaise. Love them all, with the exception of salade Nicoise, have never made them and want a great recipe for the first attempt.

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

I adore Debi and Gabriele, they are so cute together. In terms of comfort, my Polish grandma's pierogi recipe (stuffed with mushrooms, 'kraut and onions or dry ricotta and raisins with cinnamon) or my Mom's Galabki (stuffed cabbage rolls with egg noodles with poppy seeds and fried croutons). Love on a plate.

Giveaway: Win a Super-Fast Thermapen Thermometer

I would cook everything I could lay my grubby little hands on....right now in my fridge I have 4 chicken leg quarters (drumsticks and thighs attached), a tri-tip and a Frenched rack of lamb. Those'd be good places to start. And if it's a freebie, I ain't gonna quibble about color, I'll take it chartreuse with magenta polka dots and puce stripes if I can get one !

Giveaway: Win a Super-Fast Thermapen Thermometer

I would cook everything I could lay my grubby little hands on....right now in my fridge I have 4 chicken leg quarters (drumsticks and thighs attached), a tri-tip and a Frenched rack of lamb. Those'd be good places to start. And if it's a freebie, I ain't gonna quibble about color, I'll take it chartreuse with magenta polka dots and puce stripes if I can get one !

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

Good, crusty bread and my homemade pierogies.

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Brisket. Smoked brisket absolutely. You can smell it throughout the entire state.

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Larb/green papaya salad/crying tiger/mango & sticky rice...hungry now !

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Boeuf bourguignon (La Julia's recipe of course), and I *really* want this book !

Cook the Book: 'Down South' by Donald Link

Maque Choux or pecan redfish with meuniere sauce.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Either a Zuni Cafe roast chicken with bread salad in honor of Judy Rodgers, or my Christmas rib roast, depending upon when it arrived. Pleasepleasepleaseplease, Santa, I've been a *really* good girl this year !!

Cook the Book: 'Pati's Mexican Table'

Properly made carnitas, ribboned with crunchy fat, made into tacos with fresh corn tortillas, some thin sliced red onion, cilantro and a tiny bit of salsa verde. Or chiles rellenos, or chiles en nogada.

Cook the Book: 'The Chinese Takeout Cookbook'

Kung pao 3 delights (beef, shrimp and chicken) with hot & sour soup, fried rice and an egg roll. Yummmm. And make it as spicy as possible, please.

Bake the Book: Mad Hungry Cravings

Chili-cheese fries with onions, or a chili-cheese dog with onions. Grease, starch, protein (from the meat in the chili and the cheese) and vegetable (from the onion). It's the perfect meal !

Cook the Book: 'From A Polish Country House Kitchen'

OMG. This is the book of my dreams. As a 2nd generation Polish girl, the only Polish cookbook I have is copyright 1952, and was a wedding present to my Mom. Needless to say, it's priceless to me, but yeah....the recipes aren't exactly made for modern times. Oh yeah, how do I love potatoes....any what I can get 'em, but especially stuffed into pierogies with bacon, onion and cheese. Cabbage, my Mom's (and now my) recipe for galubki (cabbage rolls).

Bake the Book: Bouchon Bakery

Canneles ! And so easy to make.

A Sandwich a Day: Corned Beef Reuben from Revolution Brewing

If it ain't grilled (griddled, cooked on a flat-top, whatever), it ain't a Reuben. A Reuben is a grilled sandwich. With sauerkraut.

Sausage City: Romanian Kosher Sausage Company

OMG. As a Chicago native, that sausage is calling me. Certainly not something I see out here in Lotus Land. WAY too much fat for SoCal.....sad, that.

I pine for good kielbasa and that fat-speckled salami and even that chopped liver. *I* recall kit, kishka is blood sausage. Too gross for me, although if it is really just beef fat & matzoh, I could probably learn to love it. But those natural casing franks.......swoon. How I miss Midwestern sausages !

Watch Guy Fieri Make Pizza in His Wood-Fired Oven

No. Just, no. Mr. Mama Jamma Slamma Whamma could be announcing world peace and the cure for all deadly diseases, and I'd still pass. What a waste of bandwidth. Not to mention oxygen.

We Try Guy's American Kitchen and Bar, Guy Fieri's New Times Square Restaurant

There is no amount of money in the Universe, actually *nothing* in this life (or the next) that could cause me to patronize anything related to that d-bag, or purchase anything that has his disgusting face and riddiculous "mama jamma slamma" patois associated with it. He's a joke. Unfortunately, a rich one.

Which Chain Makes the Best Chicken Taco?

So sad, I remember "the day" (way back) when both Del Taco (nee, Naugles) and Green Burrito (as a stand-alone chain, not part of Carl's/Hardee's) were really, really good fast food. It'a a real bummer to see what's happened to both of them.

We Taste Every Flavor of Zapp's Potato Chips

I'm with you, Kenji. I just don't get kettle chips. Every time I buy a bag, I end up throwing half of it away. I'll take thin and crispy every time (Lays preferably, or Ruffles as a poor second choice). I prefer to shred my mouth with a really, really crisp pizza crust !

SERIOUS problems with printing recipes !

Until today, the print recipe button has worked as it did "print with no pictures" and even though you got a video ad on the print "preview" page, it did not print.

Today, something's changed. I've printed 2 recipes so far....the orange pull-apart bread and the Kofte Kebabs with Spicy Harissa/Yogurt sauce. In both cases, I got the screen shot of the ad printed as well. Great way to burn out my color cartridges ! I *really* hate having to cut and paste recipes into Word to print them without extraneous graphics, but apparently that's how I'm going to have to deal with Serious Eats from now on.

Not happy about this development. Not at all.

User Friendly Ice Cube Trays

Hi Group ! I have pretty severe arthritis in my hands and wrists, and my current (hard plastic) ice cube trays give me major fits when I try to release the cubes. Since I routinely have a delightful adult beverage every afternoon, this is an issue. Anyone have any recommendations for easy-release ice cube trays for "normal sized" cubes? I've seen the silicone ones for huge cubes, but would like the standard size. Thanks so much in advance !

Pop-under ads???

Really ?!?!?

I expected so, so very much more of you.

They bog down my system, they annoy the crud out of me. Not to mention they cheapen your site in ways I can't even begin to express. Only the worst of the worst sites I visit use on pop-unders any longer. Seriously, only the really low-rent operations allow pop-unders.

Even the FOOD NETWORK site, one of the worst sites on the web, ditched them, fercryin'outlloud.

Guava glut - A CSA windfall...

For the last 2 shares, my CSA box has included guavas, and I see that I will have *more* again tomorrow. For the first week, I just enjoyed the aroma, which is intoxicating....and then the fruits rotted and I ditched them. I actually ate one raw, and was very disappointed in the was a ghost of the aroma, and the fruit was so filled with incredibly hard, unyielding seeds as to be inedible.

The next time, I made a syrup from them, and ended up with about a cup and a half of heavy, very tasty sugar/guava syrup and some semi-candied shells. Of course, I'm still trying to figure out what do do with both of these...although I think the syrup could be destined for a cake.

As I said, more are coming tomorrow. The fruits I've been getting are small, very small, about the size of ping-pong balls, so the amount of the nasty, incredibly hard seeds is astonishing. You almost can't find any flesh around the seeds, and my razor-sharp and heavy chef's knife won't cut through the seeds, that's how hard they are.

I'm desperate. When I signed up for the CSA, I vowed not to waste anything that came in my share. I feel I didn't do justice to the first batch, and barely respected the second, given that the syrup and the candied shells are still lurking in my fridge.

What to do with more? And what to do with the already existing syrup and cooked shells? I'm open to salsas, chutneys, anything. I love Asian, Indian, Middle Eastern, Latin and American cuisines. I'm adventureous in the kitchen and willing to take ideas?

Herb-drying advice

I joined a local CSA (finally) about 2 months ago, and when I did, I vowed I would use everything I got in my bi-weekly share. No excuses, no qualms, just plunge in and USE the food. So far, I've been keeping my vow.

Well, this week, I got a bunch of epazote....about 6 healthy sprigs, each about a foot long, and covered in leaves. There is no way I will use all this before it rots, and I'd like to dry it and have it around for future experiments. With Christmas coming this week, experimentation time is at a premium. No beans are on my horizon until after the first of the year (well, maybe black-eyed peas for New Years), but my epazote will be slime by then, I fear.

I did throw a couple of leaaves into the pot of posole I made a couple of nights ago, and liked it. I'm intrigued by the taste/aroma, and want to keep it around. I see from searching the mighty Interwebs that I can dry the stuff....but...

It's going to be raining here in Sunny SoCal for the next week. Literally non-stop. Normally, I'd just tie the sprigs up and hang them in the garage and forget about them for a while, but well, the garage is really damp right now. The whole house actually is. Can I freeze them to preserve them like bay leaves? Or should I hang them from one of my furnace vents that blows hot air? When I looked at them earlier today, I could see that they're already looking a bit peaked.

Thanks in advance y'all !

Absolute Sourdough Success, but....

I followed the sourdough starter project that Donna Currie initiated about 3 weeks ago avidly. I was ready to make my first loaf of bread last week, but mis-read the instructions (apparently I have ADD when I read a recipe....) and didn't use all of the harvested and "super-fed" starter in the dough. Needless to say, the dough was a dud.

But, I put the "excess" harvested starter back into the big batch, and kept on going. This week I was ready to harvest again, and actually did the technique correctly ! YAY me.

The bread I made was OUTSTANDING. The best flavor of any bread I've made, very sour. Lovely rise, and I was absolutely stunned at the oven spring. All without commercial yeast. Wow. Totally blew me away. I'm very pleased, the leftover loaf will be great toasted.

But. I'd love the initial loaf to have a thicker, crunchier, more "artisanal" (Lord, I hate that word, but) crust and a more open crumb. I'm a relatively novice baker, so would love some advice on how best to achieve that. Higher temp (recipe was 350° for 40 min)? Steam? Bread flour? I did bake the loaf on a stone, and the bottom crust was closer to what I wanted, but still not there.

Thanks in advance all, and Donna, thank you SO much for the tutorial. I'd been wanting to get a sourdough starter going for a long time, but was always put off by the quantities involved. This one is manageable, and I will keep the B*tch going for as long as I can !