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RyanW2

Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise

loudfoods:

that's exactly how we set our timed thermostats, the room never gets above 74. in fact, I think it takes LESS energy that way to bring the room to comfortable temps when we are home than it would if we let the room get ultra hot in our absence and then had to cool it in a hurry.

You're definitely not saving energy, although I agree the room would cool off faster if you don't let it get ultra hot while you're gone. Basically, it takes so much energy to keep the house cool while you're gone that it's always better to have it warm up instead. It's hard to find a good reference for this (I can't really link you to my high school physics class), but you might look at myth 7 here.

Seriously Seeking Fall Editorial Interns

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

How to Add recipes

If you mean you want your recipes to show up on the front page, I think the only way to do that is to get hired as a recipe writer... You could post a new Talk topic with a recipe, or if you have a blog elsewhere you can submit your photos to Photograzing with a link to the recipe, but it sounds like you should probably look into starting your own blog.

Beets in lieu of red food coloring

Mr. Nick,

So it takes cocoa + acid + heat? Do you think it would work if I mixed cocoa powder and buttermilk on the stovetop? I might test it out. I just have regular Ghiradelli cocoa, I don't know what kind of processing is done on it.

Beets in lieu of red food coloring

Actually, there's a post at Joe Pastry which tests the cocoa + vinegar reaction and doesn't find any color change. Buttermilk wasn't tested though.

How to Add recipes

Elizbath,

What exactly are you trying to add the recipes to? As far as I know there are two ways to save recipes within the site - you can either favorite them by clicking the "Favorite This!" button on the left sidebar (just below the print button), or click the orange "Save Recipe" button which shows up next to the ingredients list.

If you favorite the recipe, it will show up in your profile (go up to the top where it says Hi Elizbathmartin, and click your name) under the Favorites category. This will give you a direct link to the recipe, but I believe there is currently no way to un-favorite a post if you want to remove it from the list later.

Using the Save Recipe option instead will add the recipe to a ZipList recipe box, which you can access by clicking "Recipe Box" next to your username at the top of the page. I don't use it a whole lot, but it has some extra features in terms of sorting your added recipes, making an ingredients list for when you go shopping, and maybe a few other uses. Unfortunately from there it takes an extra click or two to get back to the full recipe on Serious Eats - when you go to a recipe the instructions are cut off and you have to click the option to "See full instructions on seriouseats.com".

Also I think you can pin the recipe on Pinterest by clicking on "Pin it" on the left sidebar, but I've never used Pinterest and have no idea how that works.

Passover Side Dish

I used to make carrot kugel as a side dish, if you want to go for something more traditionally Jewish. I don't think I still have the recipe but there seem to be plenty of versions online.

When's the "Waffled mac-and-cheese" article coming?

I certainly can't speak to Serious Eats' version, but the very last post on the Will it Waffle? blog gives instructions. That blogger breaded it first, though, which doesn't seem to match the slideshow picture.

Snapshots From the First Semi-Annual Serious Eats Foodlympics

So how did Ed do in the salting event?

biscuit help can't find recipe (used grated butter)

I first saw that technique in an America's Test Kitchen recipe. If it wasn't from there, Littauer's search looks pretty comprehensive.

Seriously Seeking Spring Editorial Interns

I have to second Humberto's sentiment here... I'm a big fan of Serious Eats, and I actually think it would be pretty fun to intern there. At the same time, it would make me sad to think that the only way for it to keep going is through unpaid labor.

Ask The Food Lab Anything, Thanksgiving Edition 2013

I was thinking of adapting your veggie burger recipe into something more like a main dish, sort of a veggie meatloaf. Do you think this would turn out okay, or would even cooking be a problem? Any suggested adaptations to the recipe? (It doesn't have to be vegan, but does have to stay vegetarian.)

Regional Food Terms

I've occasionally gotten funny looks when I refer to the stuff you make a hamburger out of as "chop meat". I grew up in Maryland but I think it's a New Jersey term since that's where my mother grew up, and I heard it from her.

Game Dev Wants Pizza Instead of Money

Does it actually buy them a pizza? I looked at it and just thought it was supposed to represent different levels of support for the game, like how some organizations will have bronze/silver/gold levels of donors or the like.

The Food Lab: Flip Your Steaks Multiple Times For Better Results

There's a typo in the link to the post on Amazing Ribs; the proper URL is http://www.amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html.

A Big Big Bag of Spinach

I've been cooking with spinach a fair amount recently, and get most of my recipes from this site, so I've made cold sichuan noodles, spinach with miso sauce, green risotto, spinach and mushroom tortas, and of course there's always spinach salad with bacon bits.

Huh, guess I like cooked greens more than I thought.

I made taco shells out of cheese.

jtiernan12, I've made them twice, and never very successfully. The first time I learned that you absolutely have to use a nonstick (or seasoned cast-iron) pan, and ended up with a cheese-crusted pan. The second time was a bit better but also a bit burnt, and I use enough cheese in the filling to be able to taste it. It still seems like it has the potential to be great, but I just haven't been interested in trying it again.

I made taco shells out of cheese.

Kenji, have you heard of the chupaqueso? It's basically a quesadilla made with a cheese taco shell, invented (or at least named) by Howard Tayler of the webcomic Schlock Mercenary. And that really is a cute taco.

Win 2 Tickets to Sweetlife: A Music + Food Festival!

I have to second the sweet corn.

Lab Burgers

It looks like we are at least partly on our way to lab-grown meat: What does a stem cell burger taste like?

Sounds like mass production is still a long way off, but it's pretty interesting. I did take issue with the reporter's comment that "Whether or not vegetarians could eat the produce is still open to debate" - is there some sort of Vegetarian Council which gets to decide these things? And in any case it's pretty clearly not sentient...

Kale and Cabbage Gratin

This recipe is a great example of a rich, comforting vegetarian dish. Sure, it's loaded with healthy cabbage and its dark green cousin, kale. But it's also topped with cheese and butter. Vegetarian? Yes. Meager? Certainly not. More

Cook the Book: Lentils with Roasted Beets

Beets and lentils are great friends. This week I decided to branch out from my usual beet salad and try this dish of Lentils with Roasted Beets from Canal House Cooking Volume No. 6 by Christopher Hirsheimer and Melissa Hamilton, mostly because I had all of the ingredients on hand. What I was expecting was a hearty side that incorporated the sweet earthiness of beets with meaty little lentils; what I got was so much more. More

Perfect Brownies

These brownies are not a mocha-macchiato-molten-center brownie, a death-by-triple-truffle brownie, or a cheesecake-chocolate-crack brownie. They're just a good 'ole basic brownie. No hoopla, nothing fancy, but soul satisfying good. More

Mulligatawny Soup

Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup - some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils. More

Soondubu Jjigae (Korean Soft Tofu Stew)

[Photograph: Jessica Leibowitz (mycameraeatsfood.com)] Notes: Kombu, small dried anchovies, kimchi, gochujang, and Korean chili flakes can be found in most Asian supermarkets. For a vegan-friendly recipe, omit anchovies and add 1 tablespoon miso paste, using vegan kimchi (see recipe here).... More

Sunday Supper: Pierogies

Like many of the world's great comfort foods, pierogies take bit of time and effort to prepare, but as with most things, the extra effort pays off. The flavors of this dish are simple, but like most of the foods that come out of grandmothers' kitchens the sum is more than its parts. More