Serious Eats: UrbanPug's Profile

If there is a Le Creuset outlet nearby, you can get most of their line discounted. Also, they sell "seconds" (pieces that dont pass quality standards) for much cheaper. Some of the pieces have noticeable flaws, but MOST do not. If you take a little time to examine the piece you're buying, there should be no real problem.

UrbanPug at 1:36AM on 11/30/07

From Serious Eats

Spumoni: Love It or Leave It?

Hey- I grew up and live in Tennessee. We have Spumoni here. My Dad grew up in southern GA. He had it as a child there. We both love it.

I think it is just a matter of taste and if you go to the right places outside of areas with Italian populations.

And I think its popularity it on the rise! In my city there has only been one place to get it that I ever knew of, and now there are two or three. It is a city, but a small one.

TNGirl at 10:38PM on 09/10/08

From Talk

Cookware Advice

Cast iron are too heavy for the common home user. It takes longer to heat, it's difficult to maneuver, their is a danger of rust etc. I can recommend the German brand Woll Cookware. Since I bought one in Germany 2 years ago, I was very happy with my titanium coated frying pan that performs with first rate cooking results, and it's also PFOA free. I can say that this is one of the best frying pans available. Heavy duty titanium based coating, practically can be used without oil, easy handling and cleaning. I couldn't find them in the US, maybe someone knows were they can be found? more information can be found at http://www.woll-cookware.com/mediathek/defaultScripts/PHP/index.php?lang=4&sn=noNav&sel=1&c=/export/English/doc/90.html or http://www.woll-cookware.co.il

miro1 at 8:35AM on 05/14/08

From Serious Eats

Spumoni: Love It or Leave It?

Hey Baha:
Nostrand Avenue (especially in front of Senior's) and Kings Highway with the low spark of high heeled boys were the hangouts. Can't say much about the Italians and Irish but we certainly mixed it up around Marine Park.
Dang if this ain't makin' me nostalgic...

JeffsInTheKitchen at 10:11PM on 03/21/08

From Serious Eats

Spumoni: Love It or Leave It?

DMorriso--Where I grew up in Brooklyn (Marine Park), it was Italians and Irish on the side streets, and the Jewish population on the avenues. I have no explanation for this.

Barbara Hanson at 7:22PM on 03/21/08

From Serious Eats

Cook the Book: 'Think Like a Chef'

And we have our winners!

They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL

Someone from Serious Eats will be contacting you all shortly for shipping info.

Thanks to everyone who commented, and tune in again for next week's Cook the Book.

Adam Kuban at 3:49PM on 12/11/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

stir frying

jamarkham at 11:17PM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

sear roasting

marahochman at 6:00PM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasting - particularly with vegetables

BrendaG at 11:43AM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Baking!

beyondblond at 9:02PM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Slow cooking beans in my clay pot.

joiei at 11:41AM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.

So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.

JayFout at 3:43AM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Braising

tereza at 9:32PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...

kfarrel3 at 4:58PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasing at high temps - the flavor profiles are intensified -the best!

gregsmom at 1:44PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Bring New York Strip Steak to room temperature; drizzle a bit of
olive oil onto both sides; season with Kosher salt and freshly ground
coarse black pepper, rubbed gently into the meat; then grill over
hottest fire until medium rare. Easy and delicious!

hermanb at 1:02PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Deep frying.

chungle at 11:52AM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

When baking or preparing anything in the kitchen, being organized is paramount. Having my ingredients lined up and ready for inclusions helps prevent inadvertent omissions and helps to keep the kitchen clean.

doodoolemonque at 11:07AM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Barbecue-ing, the real thing, low and slow on a steel grill using indirect heat generated by hickory wood coals, preferably on a warm spring, summer or fall day at a 1) racetrack, b) picnic ground in the country or c) drive-in (as in theater) in that order.

flattrack at 10:37AM on 12/08/07

From Serious Eats