Commenter

Teachertalk

Latest Comments

How I Built a Barbecue Restaurant in Brooklyn: One Year Later

Tyson, this has been a wonderful series, as so many here have noted. Now you need to turn it into a book! Thanks for debuting your multiple gifts (in writing as well as in food) on Serious Eats.

The Food Lab Video Series is Here!

Nice to see zorazen, imwalkin, Ocean and other usernames I recognize from the "old days." I was, like many here, addicted to SE--primarily because of the community interaction on Talk, but also for the personalities of those behind the scenes. There was much silliness and merriment--plus a lot of great recipes and techniques shared along the way. Of course I miss Talk, but I miss the OLD Talk, not what Talk had become in the last year before it was terminated. I was distressed initially when so many things changed at once, but I have gotten used to the "new" SE, and when I feel a wave of nostalgia, I remind myself of the dozens of threads that were empty or repetitious towards the end. We used to make fun of the "Where should I eat in NYC?" and "What should I name my food blog?" threads when those were few and far between. Towards the end, nearly all the threads were started by people who just happened upon the site and would ask questions that had been answered many times before. Towards the end, Talk was not the "Talk" of old.
Now, when I miss the 20 new stories a day, I also remind myself of how hard it was to find something I knew had posted that week, but was 60 or 70 stories back. I hated fishing around for a recent column. And Kenji's posts have only gotten better and better. He is practically a superstar! I love Max's posts, and the regional in-depth stories, and Shao Z. Lots still to love on SE. Yes, it is different, but it has changed with its evolving demographics, and that has kept it alive.

This Week at Serious Eats World Headquarters

@John. Very true. But when have you had a schnauzer say Dada?

This Week at Serious Eats World Headquarters

Maggie's little Minna puts to rest the old wives' tale that babies never smile until 3 mo. Minna is smiling in nearly every photo I've seen. Her middle name should be "Happy"!

This Week at Serious Eats World Headquarters

Yes, Spam appears--especially on weekends. Someone will zap it by Monday...

This Week at Serious Eats World Headquarters

So nice to see Hambone's handsome mug again. And remind me of your new dog's name! That is also a fine looking pizza...

This Week at Serious Eats World Headquarters

Kenji's new house and plum tree look wonderful. ( San Mateo gets all the sun that sidesteps San Francisco.) I also love the dog pictures. Hambone is up to his old tricks, I see!

Taiwanese Breakfast With the Pancake King

@Max. I enjoyed this whole article, but the first paragraph is particularly fabulous!

Confessions of a Maple Syrup Smuggler

@Bkhuna Haha--you had me right up to the BMI index!

Ed Levine's Golden Rules of the Perfect Pancake

@ilovebroccoli. If you haven't tried Grade B, you might change your mind. B has the intense maple flavor of Aunt Jemima. I will admit that I don't like Grade A Amber much more than Aunt Jemima, which I grew up loving, too. Grade B is a different story!

Ed Levine's Golden Rules of the Perfect Pancake

@Rick D. You read the sentence incorrectly. It's a double negative saying that no one CAN'T tell the difference between them. So you, Ed, and all New Englanders agree that there is a big difference between real and phony.

This Week at Serious Eats World Headquarters

Rebecca AND Toby FTW ( for the wins, plural.) tied. This is seriously cute.

Children of the Corn: Baby Corn, Demystified

@Niki. This is a totally cute post. I don't use baby corn much, but I love the scene in "Big" and I really enjoyed reading this!

Switch Up Your Chips With Loaded Naan Nachos

Morgan, the combination of ingredients here looks stellar! And I love your spin on mint/ cilantro chutney. This goes on my "must make" list. Thanks!

This Week at Serious Eats World Headquarters

The new stockpot logo needs a celery top poking out under the lid. Maybe some steam too. I say keep the old one and have two logos!

How I Built a Barbecue Restaurant in Brooklyn: The Sounds of Being the Boss

Your piece builds to a wonderful crescendo, too. Serious Eats is known for good writing, but your series is the best they've ever published.

Fishing for Somen: How I Hosted a Japanese Backyard Noodle Party in My Studio Apartment

Like the spaghetti dinners piece from last year, this gives us another option in choosing ways to get friends together to do something unusual and fun. The food counts, of course, and innovation helps make it special--but the real star of the gathering is clearly the camaraderie of the group.

This Week at Serious Eats World Headquarters

I bet the "vokka" pie is made with vodka sauce instead of the usual marinara or pizza sauce.

The Best Way to Cook Frozen Dumplings

@flukehawkins. In No. Va. your best bet is an H Mart. There is probably one near you. I go to the one in Fairfax City and there's one in Annandale, too. No doubt there are others. They have at least two dozen varieties of dumplings in their freezer cases.

This Week at Serious Eats World Headquarters

It's lovely to see that Jamon has a sister again. Two is better than one. And Kenji, I love all your recent noodle recipes! I will try shiratake soon. I have had bags in my frig, but have been too cowardly to try them. NO nutrition sounds too scary to me...