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Snapshots from Germany: Swabian Maultasche

Nice piece. I recently spent a couple weeks in Schwäbisch Hall and was introduced to these at numerous lunches, and were translated to me as "Mouth Pockets", but they were much larger than the ones pictured. It was also shared with me, probably just a story, that they were intended to hide meat from god on Fridays and often mixed with greens to further obscure the hidden meat.

From Serious Eats

How to Make Crème Fraîche

This reminds me of Krusty's secret sauce recipe "Go put this mayonnaise in the sun".

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Recent Comments

From Serious Eats

Snapshots from Germany: Swabian Maultasche

Nice piece. I recently spent a couple weeks in Schwäbisch Hall and was introduced to these at numerous lunches, and were translated to me as "Mouth Pockets", but they were much larger than the ones pictured. It was also shared with me, probably just a story, that they were intended to hide meat from god on Fridays and often mixed with greens to further obscure the hidden meat.

From Serious Eats

How to Make Crème Fraîche

This reminds me of Krusty's secret sauce recipe "Go put this mayonnaise in the sun".

From Serious Eats

Hot Dog of the Week: Bark

Nice work, those photos are pornographic. I have never seen a more phallic looking hot dog.

From Serious Eats

'Top Chef Masters' Finale: And The Winner Is...

Great piece, you left out Hubert Keller on the judges list. Did you know he likes to DJ?

From Serious Eats

What's The Worst Restaurant Name You've Ever Heard?

Seersucker will be the name of the new Brian Malarkey (of Top Chef)restaurant in San Diego.

From Slice

'Travel and Leisure' Picks the Top Pizza in the U.S.

Obviously this Shane Michell (Author) is the same guy who pens America's Best Steak Houses in the airplane mags. Rubish.

From Serious Eats

Your Mission, Should You Choose to Accept It ...

I accept the challenge. I have yet to make my own bacon, so I'm not quite sure if it is better than market bacon. Tomatoes have a few more weeks till they fruit.

From Serious Eats

Cook the Book: 'Crescent City Cooking'

Gratin Louisiane
Chochon de Lait Poorboy
Available at JazzFest

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Polls

From Serious Eats: New York

Stevuchan answered "Wouldn't matter to me—a low grade doesn't necessarily mean a dangerous kitchen. " to Would You Eat at a 'C' Restaurant?

From Serious Eats: New York

Stevuchan answered "Never. Tipping is optional by nature" to When Is an Automatic Gratuity Acceptable?

From Serious Eats

Stevuchan answered "Salty" to Are You a Sweet or Salty Breakfast Eater?

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Quizzes

From Serious Eats

Stevuchan got 75% correct on Quiz: How Much Do You Know About Soda?

From Serious Eats

Stevuchan got 90% correct on How Much Do You Know About Barbecue?

From Serious Eats

Stevuchan got 90% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

Stevuchan got 50% correct on Quiz: How Much Do You Know About Ramen?

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Stevuchan got 75% correct on How Much Do You Know About Regional Sandwiches?

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Stevuchan got 87% correct on How Much Do You Know About Beer?

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Stevuchan got 80% correct on How Much Do You Know About Hot Dogs?

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Stevuchan got 70% correct on How Much Do You Know About Spring Vegetables?

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Stevuchan got 62% correct on How Much Do You Know About Breakfast Foods?

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Stevuchan got 75% correct on How Much Do You Know About Food Preservation?

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Stevuchan got 75% correct on Winter Vegetables Quiz

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