Serious Eats - seriouseats.com

All About the Inauguration Luncheon

I think they may ask, because looking back on the menus the ones for a few of them (Clinton) were very very simple, and the rest were very out-there for their time.

Tahitinova at 4:38PM on 01/19/09

Mixed Review: Lipton's Onion Dip and Simply Organic's Guacamole for Football Parties

All we use to make the guacamole we both LOVE is just avocados, lemon juice, salt, and a little olive oil.

Tahitinova at 11:11PM on 01/16/09

Animal Style Fries at In-N-Out Burger

Sans onions that looks quite good!

Tahitinova at 4:01PM on 01/09/09

In Videos: Microwaves Play 'Jingle Bells'

I didn't watch the video, but I have a microwave at work that will start the moment you turn the dial to the minute you want. I think if these were like that you could hook them all up to the same power source, set the timers, and then turn the power source on.

Tahitinova at 3:16PM on 12/24/08

McDonald's Filet-O-Fish: Yea or Nay?

I ask for the tartar sauce on my 1$ chicken sandwich. Try it!

Tahitinova at 11:45PM on 12/10/08

Kellogg's Saves Mother's Cookies

Does this include the oatmeal cookies? I saved some before my grocery sold out of them...

Tahitinova at 6:32PM on 12/05/08

Mixed Review: Thanksgiving Cornbread

My Texas grandmother always used Jiffy and its' a sin not to bake cornbread in a cast iron pan! It creates the best flavor.

Tahitinova at 2:36PM on 11/21/08

Snapshots from the UK: Turkish Delight

I actually first thought Turkish Delight was some sort of Turkey dish (maybe turkey dumpling?) oh I was so young and naive.

Tahitinova at 2:46PM on 11/19/08

Win a Free Organic D'Artagnan Turkey Here!

Chipotle Meatballs definitely sound the yummiest; I love chipotles AND anything with meat makes my day!

Tahitinova at 11:33PM on 11/14/08

Dinner Tonight: Adobong Na Manok

IMO when I look at that photo I see chicken in a golden sauce that looks so tender it fell off the bone. But then again, there are only a few neutral colors in it so it's hard to tell what is what ;)

Tahitinova at 8:11PM on 11/06/08

Dinner Tonight: Barack Obama's Chili

In most, if not all, chili cook offs where chili is judged there are strict rules against fillers including beans and corn (ew). My father has actually won a few of the smaller ones in his area. His secret ingredient? Well its a spice normally used on sweet breakfast rolls ;).

Tahitinova at 8:07PM on 11/06/08

From A Hamburger Today

Idaho Statesman Ganks My Fatty Melt Recipe

He is even using parts of the article written in first person, pathetic.

Tahitinova at 5:03PM on 11/06/08

From A Hamburger Today

Idaho Statesman Ganks My Fatty Melt Recipe

How bad are we allowed to cuss on here? lol

Tahitinova at 4:58PM on 11/06/08

Sweet Potato Fries -- Who Likes These Things?

At T.G.I. Fridays they serve one of the recipe-winning dishes with sweet potato fries and they are actually prepared quite well. They are more cut into thick steak fries, though. I avoid the palate fatigue by alternating dipping them into the dip they give you for the chicken dish (Aji Pepper sauce) and a requested side of their Jack Daniels BBQ sauce. Sweet potato fries are actually quite fantastic with the BBQ sauce!

Tahitinova at 2:54AM on 11/06/08

Dinner Tonight: Adobong Na Manok

I hate that I can't edit! *mangnok = manok

Tahitinova at 5:31PM on 11/05/08

Dinner Tonight: Adobong Na Manok

Oh, and you can leave out the ginger, and just use white vinegar if you don't have other stuff. It's another popular traditional way to make it

Tahitinova at 5:30PM on 11/05/08

Dinner Tonight: Adobong Na Manok

Actually adobo is the style, and adobong is tagalong and means "adobo made of" and mangnok means chicken, so you can leave out Na, :) Just use "adobong manok "

Tahitinova at 5:29PM on 11/05/08

From A Hamburger Today

Dear AHT: How to Make Glazed Doughnut Bacon Egg Cheeseburgers

I like to try things at least once, they couldn't be any worse than sauteed chicken hearts, right? right?

Tahitinova at 11:20AM on 11/05/08

Blogwatch: Biscuits and Gravy, Always a Classic

My boyfriend loves the canned sausage cream gravy on store bought biscuits, so this Christmas, when I drag him down to my family in Texas, I am having him try real biscuits and gravy. Wait until he tries the real stuff!

Tahitinova at 12:06PM on 11/03/08

Blogwatch: Biscuits and Gravy, Always a Classic

That's my favorite breakfast, me being from the south, and I love big chunks of sausage in the gravy. Now I'm hungry for some warm biscuits and peppery sausage cream gravy, and it's all your fault!

Tahitinova at 12:00PM on 11/03/08

Do You Put Ranch Dressing on Pizza?

How do you get a white trash girl to suck your d**k?

Dip it in ranch dressing.

moesizlacks at 12:11AM on 11/19/09

Mixed Review: Thanksgiving Cornbread

Jiffy is a great thing to have around in case of emergencies. I also love it in my favorite Thanksgiving side, corn pudding http://tinyurl.com/ygprkfc
I use cornbread in my dressing as well, but with other breads in the mix and lots of good stuff, so I make a very simpe recipe and leave it out for a few days to dry up. But for eatin' - it's real southern cornbread in a cast iron skillet cooked with bacon grease all the way!

TheRunawaySpoon at 4:17PM on 11/09/09

Do You Put Ranch Dressing on Pizza?

I don't put ranch on anything! Gross tasting stuff.

duncan1205 at 2:10PM on 10/10/09

Do You Put Ranch Dressing on Pizza?

Amen "omnomnom"! (I'm from Mich, too. Same area)

skilletfan09 at 11:55AM on 10/10/09

Do You Put Ranch Dressing on Pizza?

I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!

skilletfan09 at 11:52AM on 10/10/09

McDonald's Filet-O-Fish: Yea or Nay?

I haven't had one in decades but just to keep this sandwich going, I will go there and have them.

pjracz10 at 10:58AM on 09/15/09

McDonald's Filet-O-Fish: Yea or Nay?

They're tastey but they're like 700 calories each!!!!!!

Trilby at 4:13PM on 09/10/09

Photo of the Day: Brass the Beagle Digs Through Serious Eats Trash

Just like my lab... two stomachs and half a brain, we say.

chzplz at 9:39AM on 08/14/09

Kellogg's Saves Mother's Cookies

Just found out Kellogg's are NOT planning on producing Mother's Gingerbread Man cookies for Holiday season this year. I am sad.

Catevz at 12:59PM on 08/06/09

Kellogg's Saves Mother's Cookies

Will Flaky Flix ever come back?

catlady at 3:01AM on 06/12/09

'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show

I loved Adam. I have watched his new show several times. His humor is fun and he is great on camera but I would definitely like to see him do a cooking show. He is like Guy in that his real appeal is as a personality. I think he will be another star like Guy and will be one to watch- I am sure that Will Work for Food is just the beginning.

I have to agree about Aaron. He just isn't that interesting on his show- I have seen it several times and am just not that impressed or interested in watching it again. He still feels stiff and forced on camera to me and doesn't really have anything compelling to teach as far as food goes. He is another FNS dud like all the others execpt Guy. I think they have had a hard time picking the right winner every season but the second. JAG should have won Season 3 but he took himself out. I would still love to see him get a show on FN. I would like to see Lisa get a real cooking show too. She actually knows food and would bring a different element that is currently in short supply on FN. Aidia, Sonny, Aaron-- all duds

camillewinnie at 3:46PM on 06/06/09

Kellogg's Saves Mother's Cookies

Nabisco also makes "Circus Animal" cookies. They were on the shelves a few months before the Kelloggs Mother's version. Last I looked, they're still there. They started an "old favorites" label, which includes versions of other Mothers cookies, as well (I think iced oatmeal and the English tea cookie). I'm not sure if they're any closer to the Mother's versions than the Kelloggs editions, but it's worth a try, if you're not happy with the Kelloggs. I haven't tried either, though I bought the Kelloggs English sandwich cookies tonight. I'd really like to see Iced Raisin brought back. Maybe people should write to Kelloggs about the favorites that are missing, because it sounds like they're still test-marketing and might bring out other kinds if the demand is there.

cindyn at 1:38AM on 06/05/09

http://www.washingtonpost.com/wp-dyn/content/article/2008/05/27/AR2008052700821.html

Do You Put Ranch Dressing on Pizza?

I have NEVER heard of this culinary habit of ranch dressing on pizza until I read this in the Wash. Post:

It just seems like such an incongruous flavor or condiment to add to a pizza.

DC Caps at 11:30AM on 05/26/09

Do You Put Ranch Dressing on Pizza?

Nothing is better than Ham & Pineapple pizza dipped in Ranch.

I hated pizza until I tried it with ranch. Any type of pizza goes great with ranch really except Mexican style, I usually dip that in sour cream.

Ferrari222 at 7:41AM on 05/25/09

Kellogg's Saves Mother's Cookies

Say what you will, but I'll take what I can get when it comes to my Iced Oatmeal cookies! I'm sure my family, friends and I have put many a mothers employee through college through the years, and it truly is a shame that business didn't work out for them. That being said, I do think it's SMART of Kellogg's to recognize a good thing and pick up where Mothers left off.

Just had four Iced Oatmeal cookies and a glass of milk and it sure feels like old times again. Thank you Kelloggs!

raymosb at 1:29AM on 05/22/09

Kellogg's Saves Mother's Cookies

I wouldn't go so far as "don't bother", but I agree these aren't the same. They are close...replicator close...but they are not the same. I'll give them some time to dial in the recipe.

I have lived in SF for 40 years and like so many others grew up with all the Mother's products. My family is addicted to the Taffy cookies, I can not live without Iced Oatmeal.

I still say THANK YOU for bringing back the product line, but I wish more of the Oakland employees could have been saved.

AceKiller at 12:59AM on 05/15/09

Kellogg's Saves Mother's Cookies

Don't bother!! I just bought and tried (5 minutes ago) my favorite Mothers
"Taffy Cookies" and my second favorite " Circus Animal Cookies", they aren't even CLOSE to the real Mothers Cookies. How sad, except that I hate Kelloggs, and now don't have to worry about buying Mothers from them. The cookies aren't terrible, just not as good as before!

Radley at 7:30PM on 05/14/09

Kellogg's Saves Mother's Cookies

Flaky Flix, Flaky Flix, Flaky Flix...

camikaz at 6:19PM on 05/14/09

Kellogg's Saves Mother's Cookies

What about Flaky Flicks! I can't even remember how to spell it, it's been so long since I had any. I would have my daughter ship them from California to me in NC because they didn't have Mother's Cookies out here. My daughter sent me a picture today of some of the cookies on the self in the store! Please bring back the Flaky Flicks......

SueShive at 11:55PM on 05/11/09

'Next Food Network Star' Runner-Up Adam Gertler Gets His Own Show

Seriously, this format has been done ten times over, and this version is neither informative nor entertaining. It's boring. Period.

spankypasta at 11:23AM on 05/02/09

Kellogg's Saves Mother's Cookies

we NEED the English Taffy cookies in OKIE HOMA before a war breaks out over cookies.July 1,2009 will be good time to start .

drbush at 11:30PM on 04/17/09

Simple Ways to Dye Easter Eggs

Those are awfully pretty...

hng23 at 1:04PM on 04/12/09

Kellogg's Saves Mother's Cookies

i really miss my mothers cookies... i can honestly say its no fun going to the cookie aisle these days i mean there are only so many varieties of chocolate chip cookies u can buy... please hurry kelloggs i am going through some serious withdrawals here june seems so far away... i think i am gonna cry when i see them back on the shelves at my local supermarket.... i miss them all every kind they made.... *sniff sniff*

sassykickinin at 9:24PM on 04/09/09

Animal Style Fries at In-N-Out Burger

Has anyone noticed that their fries have gotten worse over the last year or so? Since day one in 1948 In & Out used a Shaver Keen Kutter for cutting their fries. Most of the high end steak houses and restaurants use the Keen Kutter because of their quality and unique design of the blades. The blades are thin & cut through the french fry rather then trying to "force" the potatoes through the cutting head with thick blades. They switched to what looks to be a "Nemco" machine or hybrid that has thick blades. When you apply pressure on the potatoes and try to push them through this thick blade design, the patatoe is forced through the cutting head. Were the blade makes contact with the potato it puts stress on the potato. When the cut portion of the potato is exiting the blades it wants to expand from the preasure of trying to get by the bigger blades. When this happens, the potato edges crack or break and allows oxygen to enter through these stress cracks. What does that matter you may ask? Now when the cut fries are being fried, the oil gets inside these cracks which enter the patoto and cook it uneavenly. Not to mention it changes the nutritional facts that have been the same for 60 years. I bet they didn't re-test the fries after they switched their process. I know notice that their a alot more broken little 1/8 & 1/4 picece fries on my tray.

I heard that over the years that the potato's that In & Out grow/buy have gotten bigger and didn't fit the Shaver cutting head, thus changing to a bigger head and thicker blade design. Consistency is key and after 60 years of the same good french fry that helped the company grow to what it is today... why change something that isn't broken.

NVER2FST at 4:34PM on 04/05/09