Serious Eats - seriouseats.com

Super Bowl Snacks: Bacon-Cheddar Popcorn

I'm also confused by this direction "add the popcorn into a large ovenproof pot." In the previous sentence you have the reader adding oil and bacon fat to a deep heavy pot until smoking. These two sentences great an incongruity, with regards to popping the corn. We don't know how to pop the popcorn. In the oven, or on the stove? Please advise before tomorrow, because I am also TOTALLY making this.
ps. I'm adding Louisiana Gold.

Sir Cooksalot at 3:55PM on 01/31/09

Planning a "Foodie" walking tour in DC

There is not much in the way of a "walking tour" here. But I've listed some places you should go to which are all metro accessible.

U Street: Two really good restaurants that serve cuisine not found up North are Ekene (Ethiopian) and Oohs and Aahs (Soul Food). Also Ben's Chili Bowl (chili dogs and cheese fries, a DC institution)

Eastern Market: This is i believe the largest farmers market in DC proper. they also have a place where you can order and eat food, as well as an art market. It's a great scene and good place to walk around on a bright sunny day.

Georgetown: a bunch of cute shops and there is an old factory, with a canal running through it, that has been refurbished and now houses retail outlets, also there is the waterfront nearby. it's a nice place to walk around and there are a couple places to eat on M Street and 31st I believe. i heard Bodega is good, I like the french place (Bistro something)

Adams Morgan: also has an art market on 18 street in the parking lot of a school, forgo the falafel joint for Tryst (a very cute coffee place that makes great sandwiches)

that should fill up a whole day. good luck

Sir Cooksalot at 11:36AM on 11/09/08

Best lunch kits (for grown-ups)

Does anyone know where I can buy one of those old timey construction worker lunch pails? I'm thinking of the big metal ones with a big ol' thermos inside.

Sir Cooksalot at 9:59PM on 08/09/08

Visiting New York City? 7 Must-Eat Pizzas You Should Try

a lot of people think that Lucali's is super pretentious because it's one man cooking and thus a lot of people have to wait for their pie. but i for one, appreciate the care this ONE man takes to make a good pie for me. there is something special about having to wait for your meal.

Sir Cooksalot at 10:24PM on 07/29/08

On Trying to Quantify the Awesomeness of Pizza

Dude. I want your job.

Sir Cooksalot at 10:50AM on 04/20/08

Red Hook Ball Field Vendors Will Return May 2

Update: The Red Hook vendors expect to stay open until the last week of October (31st through Nov 1st). However, those setting up at the BK flea market will remain open until November or December.

Erin Zimmer at 6:59PM on 09/28/09

Red Hook Ball Field Vendors Will Return May 2

@fobbyamerican: Good question. I will investigate and get back to you..

Erin Zimmer at 11:10AM on 09/17/09

Red Hook Ball Field Vendors Will Return May 2

does anyone know when the last day they are open?

fobbyamerican at 9:54AM on 09/17/09

Visiting New York City? 7 Must-Eat Pizzas You Should Try

2 days overall, yes, but AM only requires 12 hours of actual 'rental' @ the new motorino. So I'd imagine it'd be the same as you remember...you lucky b**t*rds.
FP

foolishpoolish at 1:08AM on 09/10/09

Visiting New York City? 7 Must-Eat Pizzas You Should Try

@Pblogger since The Tatooed Uber-Pizzaiolo's dough does not require refrigeration, he can probably just bring it with him.

Ciao,

Paulie Gee

pauliegee at 7:29PM on 09/09/09

Visiting New York City? 7 Must-Eat Pizzas You Should Try

Ah, but will Magieri be firing up his own sourdough 2 day dough or be using the Palumbino dough?

....that's what we wonder, yes

Pizzablogger at 4:53PM on 09/09/09

Visiting New York City? 7 Must-Eat Pizzas You Should Try

The crust on that UPN white pie look amazing. Simply f**king amazing. R.I.P UPN. I can hardly wait for the resurection on 10/10.

Ciao,

Paulie Gee

pauliegee at 4:37PM on 09/09/09

Visiting New York City? 7 Must-Eat Pizzas You Should Try

I lived in NY all my life, then moved to Phoenix some years ago. There is NO substitute for NY pizza, but there are some pretty good runners-up. Pizzeria Bianco being a prime example. However, we have Grimaldi's now and I will tell you that pizza frozen from a box is better! Grimaldi's pizza is like tomato sauce on a wheat thin cracker. No give to the "crust", no oil, it BREAKS when you bite it! There is another pizza joint in Scottsdale which never gets any mention, too few know it's there, but it has true NY style pizza, so put this one down on your list to try: Joe's New York Pizza. The oil runs down your arm, the sauce is great and the cheese needs a sissor to detatch it from your mouth! And they even sell slices!

ladycyberena at 2:58PM on 09/09/09

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

This might be my next attempt at trying out some of Gina's wonderful Italian desserts. :) (It might even conform to my new diet i'm supposed to stick to.)

dj_evol_eno at 1:00PM on 05/06/09

http://www.flickr.com/photos/pauliegee/sets/72157617528369387/

Red Hook Ball Field Vendors Will Return May 2

@Sir Cooksalot It was a great day, although the Yankess didn't win and the beef brisket sandwich I got at the stadium wan't anything to write home about. I made up for it though. Instead of parking at Carroll Street we drove to Williamsburg and parked near Motorino. I dropped off my Limoncello so it would be chilled when we returned, extracted a shot and jumped on the L train. When we returned to Motorino after the game we had what might be the best Bufala Margherita I've ever had. The crust was a home run (which the Yankees could have used a couple of more of that day). Anyway, here are some shots from the truck:

Next time I'll go back a little later in the day when all the trucks are in full swing.

Ciao,

Paulie Gee

pauliegee at 10:03AM on 05/05/09

Red Hook Ball Field Vendors Will Return May 2

These trucks were amazing yesterday. Carne asada tacos and goat tacos (from the Perez truck), great huarache, the freshest and most amazing tamale I've ever tasted, great pupusas, awesome papas rellenos, tasty tamarind drink, and much more that I can't remember. (Holy heck, what was that thing with the pool of black bean sauce ready to escape when we bit into it? That was great.) I only had enough room for a few bites of various things. Needed more stomachs.

The only disappointment was the ceviche from the easternmost truck. Not fresh-tasting. One very charming chef, who was also there tasting the amazing cuisine, said this was because they added the lime beforehand, rather than putting in it at the time of purchase, as I observed the second-from-easternmost vendors doing.

I wish I could find something nearly this good here in Newark. Why don't WE have our own version of this over here? I need to talk to Cory Booker STAT.

IkeIkeIke at 6:01PM on 05/03/09

Somewhere to brag about in NY...

I agree with kathryn, per se is certainly much easier to get into and with a month I think you should have little difficult getting a reservation there.

Just for the sake of mentioning different places, Le Bernardin is obviously fantastic and could be the real standout of your trip. Additionally, Blue Hill during spring is wonderful. Eleven Madison Park, Jean Georges, etc...all great choices.

Wolverines at 3:38PM on 04/30/09

Somewhere to brag about in NY...

What about some of the smaller names?

The John Dory, Blue Ribbon, Esca, Insieme, Anthos, Mary's Fish Camp, Gramercy Tavern, Vinegar Hill, Corton...

Sweet Freak at 4:40AM on 04/30/09

Somewhere to brag about in NY...

I may be the millionth person to sing it's praises, but Momofuku Ssam Bar is most incredibly delicious restaurant. It's relatively affordable, but if you want to spend major money you can get their signature Pork shoulder dish for 10 - I think its like $180. But even without it - seriously - amazing amazing restaurant. Deep fried Brussel Sprouts, I can't even tell you!

Also - WD-50 would disappoint, particularly if you're into Molecular Gastronomy.

alliect at 4:41PM on 04/29/09

Somewhere to brag about in NY...

Reservations are a lot easier these days. I had an amazing tasting menu at L'atelier de Joel Robuchon (the mashed potatoes were so good they almost made me sick!) Other great meals I've had recently were at Nobu (always good), Le Cirque and Craft.

meem21 at 10:18AM on 04/29/09

Visiting New York City? 7 Must-Eat Pizzas You Should Try

Brooklyn has the original Goodfellas. Anything in that restaurant is worth the trip. Manhattan? A little, tiny place that is always packed: Patzeria on 46th between Broadway & 8th.

njmomof5 at 7:10PM on 04/28/09

Somewhere to brag about in NY...

Gotham Bar and Grill - AMAZING!

Juman23 at 11:36AM on 04/28/09

Somewhere to brag about in NY...

Per Se is actually a bit easier to get into these days. There are often last minute cancellations. Plus, they have opened up their lounge area to a la carte dining (the menu is online).

I would look into trying to snag a seat at Momofuku Ko or Tom: Tuesday Dinner as those are probably the hottest tickets in town right now. As a solo diner, meals served at counters and bars are typically solo-diner friendly. I'd research Sushi Yasuda or the bar at Babbo.

kathryn at 11:43AM on 04/27/09

Got any suggestions for chicken giblets?

Are giblets the same thing as gizzards, or is that something different? If similar, try this simple recipe for fried gizzards -- so delicious!!!

jbeach at 10:49AM on 04/27/09

Got any suggestions for chicken giblets?

Giblet gravy!

We also give them to our dog, its good for her coat.

katiedid at 1:54PM on 04/24/09

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

I made two of these on Thursday night. I remembered my late grandmother used to add shaved dark chocolate to her grain pies, so I did this. I hate citron, so I used all candied orange peel instead. I was able to find the canned grain and orange flower water at a local Italian grocery.

Finally, I wanted less grain and more ricotta so I played with the proportions and had enough for 2 9-inch cake pans using just the one can of grain and using about 1.5 times the amount of everything else in the recipe.

The pies turned out fantastic. I brought half of one to work on Friday, where it rapidly disappeared, and most of the other half of that one was gone when I got home from work. (20-year-old twin boys on college break. Grain pies are quite good for their Friday brunch at noon, they tell me!) Luckily I had the foresight to cover the second one and put it in the fridge with a label attached: For Easter! Do Not Eat!

I savored the tiny piece that was left from the first pie this morning for breakfast. The best I've ever had. The semisweet chocolate give it a nice bite and it blends perfectly with the orange flavor.

Thanks so much for this recipe!

Mish714 at 4:01PM on 04/11/09

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

My mom made this pie for as long as I can remember. She used fresh, hard grain, not canned. It's a real challenge with hard grain.

I made it for the first time last year. OMG. I never appreciated the amount of work that went into it until I did it myself.

Pizza Grano is like tamales. If you're making 12, you might as well make 200. I'm making a couple of pies tomorrow after starting today cooking the hard grain.

therealchiffonade at 8:37PM on 04/09/09

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

Oh, Gina! I can't do the rustica on my own...it's too much and my dad keeps asking for it! But all that tiny dice of the sausages, and all of that grating...my grandma's recipe is for 6 and I have never, ever successfully cut it down. Any hints for when you are cutting a recipe down? It would help a lot because apparently my grandmother was used to feeding the entire Brooklyn Navy yard!

Deb07 at 2:15PM on 04/09/09

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

I make this with a handful of wheat berries because my father doesn't like the wheat as much as he likes the cheese. When I could not find them I just made it without them and was still good. Great recipe Gina.
The pasta frolla is a keeper, when I made traditonal cheesecake I always use it to line the springform pan. I just like the way it looks and holds that cheese mixture in.

JerzeeTomato at 1:52PM on 04/09/09