Serious Eats - seriouseats.com

In case of hurricane, grab the cookbook.Chicken Marbella, Brie wrapped in Phyllo and Chocolate Hazelnut cake. All have become my friends all time favorites.Rest in Peace Sheila. You paved the way for all the others.

A little fun fact: Sushi grade fish is always previously frozen to kill any potential harmful parasites. There really is no such thing as fresh seafood when you buy it in stores. And many of us have never tasted fresh shrimp since we don't catch and cook it ourselves on the same day.

I paid in advance for a subscription to Cook's Illustrated - I never received a single issue - But, now I have had several bills from Cook's Country for a subscription that I didn't order and haven't received. Mr. Kimball is out for the bucks and not paying attention to the mechanics of distribution. To me, this denigrates the quality they are so proud of. I have balked at paying for their Internet site and wish it was offered at no cost.

I do watch them on TV quite often and like the shows - It appears that Kimball runs a tight kitchen and leaves the mechanics of print distribution somewhere in the midwest to careless management.

I will miss Gourmet in many ways just like I missed Laurie Colwin and Lilliam Langseth Christensen. Newbies, there, are good too, but the cost of publishing and distribution are big and when you see the book at the supermarket for nearly $ 5.00 an issue, you hesitate before putting it into the cart. I can purchase a whole used cookbook on the used book internet sites for that amount. Economics prevail!

Some blogs are worth reading - others are nonsense.One has to be selective or have insomnia. I read this site's content to keep up with trends and new ideas. It's, of course, NYC oriented, but that's not all bad.
Just keep on giving content worth reading. This is a good thread!

Chris Kimball is in need of a colonoscopy. He's full of a "lot of stuff", and most of it belongs in the toilet.

We bought a flat (20) last week from a local organic market and had the same thing happen. All 20 eggs were double yolked. It was the weirdest thing.

The recipe sounds great. Can't wait to try it with the kids.

cream (crab) korokke and potato korokke are two totally different things.

There are purists like me, who don't want ground meat in potato korokke (I'd say it's mainstream!) and there are people who enrich their korokke.
Japanese butchers' simple potato korokkes (and menchi-katsu) are the best! I bet you can get frozen pre-made korokke to fry or oven-bake from Asian markets, too (but as Cassaendra says, it's pretty easy to make, esp potato ones).

there used to be a place called super corokke in Orange County CA but I'm not sure if its there anymore.

I'm not in NY, just to let you know, but this will work anywhere in the world.

Cleveland has a TON of Japanese restaurants, but most are run by other nationalities, so if it's not on the menu, no one knows what I am talking about. I go to the sole Japanese-owned restaurant in Cleveland and order it - not on the menu.

Not to be one of those people [but I will be]. They are really easy to make. :) If you're interested in my not so fancy recipe: http://cassaendra.blogspot.com/2009/02/cheap-eats.html

Really good recipe, liked crispness and light consistency. However found it lacked flavour, added vanilla extract. What a difference, with vanilla extract, this recipe is requested over and over. Also, great to reheat, in toaster at work. Will make again and again

I have no problems with frozen shrimp that are wild caught from the USA. I won't go near farm raised and/or imported shrimp. The link below is an article written by Jim Carrier for Orion Magazine. If you love shrimp it is important that you take the time to read this article. Thanks to Mark Bittman for bringing it to my attention. Now, read and learn:
http://thirdcoastcuisine.blogspot.com/2009/09/shrimp-truth.html

Here's a tip for the lovers of fresh shrimp who can only get them in season. We used to go to the shore in NC and get them right off the boat and in those days they were fresh, heads-on. We would buy 100 lbs--back then they were $2.00/lb--and then eat our fill. With the rest, we would use a "paper" milk carton, fill it with sea water, and freeze them. If you thawed out a carton--placed it in the fridge over night--you could eat the shrimp in cocktail or any way you wanted, and they tasted the same as they did fresh. Now, this was in the '60s, so I don't know about the pollution factor of sea water these days, and don't live in NC anymore. However, in SoFL we do get fresh Key West pink shrimp every now and then and they are great. On the west coast, if I get over there, I try to get fresh gulf shrimp--big ones! They are truly excellent as shrimp cocktail.

Cheers!

HI everyone, fun to read all these comments on this topic I wrote since I didn't get nearly as many comments on my site (although some people clearly did not read what Carey or I wrote).

Wondering if anyone has any recommendations on sources for frozen scallops since I haven't found one I liked yet. I had written them off after a few bad experiences but several people here seem to have had good experiences.