Latest Comments

The Food Lab Video Series is Here!

Just looked at my post history and I've been commenting (rarely) for 8 years, and lurking longer than that. There have certainly been many changes in format and style here over the years, and this isn't the first time this website has stuck their neck out developing alternative content behind a paywall (SE online magazine how soon you are forgotten). I can tip my cap to the risk taking that entails and still say I agree with much of the airing of grievances already covered above.

I will say this though: if the 20 post a day, multi-bureau, multi-site format many of us miss about the old SE was a financially feasible model, an alternative would have arrived elsewhere on the internet by now. If that exists I sure haven't seen it, and while the quantity has left this site, there's always still at least one or two posts a week of the same quality that catch my eye. Do I wish it was more like it used to be? Of course! But what they're doing now works for them from a perspective of content, advertisers, and number of new users they are attracting.

I wish you guys luck with the web series. It ain't for me, but I'm certain it's for someone. If it helps to keep the lights on and the content that I *do* enjoy coming at the low low price of $0.00, then more power to it.

How I Built a Barbecue Restaurant in Brooklyn: Stumbling Into the Beer Business

Read your own links to start, dude. Not my job to hold your hand through it unless you start paying my rate :)

Or maybe you're right and every single tap takeover/glass giveaway in New York (and elsewhere) is illegal.

How I Built a Barbecue Restaurant in Brooklyn: Stumbling Into the Beer Business

Again... Your link and your citation would not preclude a retailer from accepting swag or having a tap takeover (where a distributor acting as promoter is allowed to buy drinks if they so desire). I encourage you to read your link and see what is actually being cracked down on. Free product (and by that I mean booze, not swag) and straight up cash payments in exchange for access. Can you not see the difference between that and this? The prohibition on "pay to play" does not mean "pay only for beer and receive no other special treatment from someone you give your business to".

You have a moral opposition towards his decision to not take the extra time and effort to deal with the small brewers, wineries, and distillers (some of the reasons behind that decision were also elaborated on in the article). That's fair, and I see your point, although I think it's a little Pollyannaish personally. That being said, you're confusing it with "pay to play", which is an entirely different thing - like if I said your car wreck of statutory interpretation was an actual car wreck.

People should expose and cut out bars that engage in actual pay to play because f that noise. This is not that. This a business choice.

The Bird That Bites Back: How Nashville Hot Chicken is Made

@joshapiro - in the past, Prince's a was a whole different beast from Popeye's because they were still skillet frying. Now that they've moved to fryers you're still looking at a thicker coating but not the same level of crust you used to get from the skillet. So I would say it's crispier from the coating process, as well as a notch spicier (even at the mild level).

How I Built a Barbecue Restaurant in Brooklyn: Stumbling Into the Beer Business

Actually, I'm pretty sure that things like swag and events are directly carved out as exceptions to the federal law covering pay to play. Generally, reps can run a tab as well. Promotions like these, which are common everywhere, are a very different thing than handing over a burlap sack with a dollar sign on it in exchange for taps. I don't work in NY so maybe it's different there (all I know is you can't do Four Loko brunch there). Feel free to cite me to something that says otherwise.

I respect your objection on moral grounds but the rest of what you are suggesting is out of line given that, well, it isn't correct.

Taste Test: The Best Ready-Made Chocolate Chip Cookie Dough

I know at this point it's beating a dead horse, but why even mention that you tested gluten free or vegan cookies if you aren't actually going to provide a proper review? Why hint at scores if you don't tell us what they actually are? You can't be half a Consumer Reports.

The Best Places to Eat at Atlanta's Hartsfield-Jackson, the World's Busiest Airport

All the love here is well deserved, but I suppose Bojangles is just an acquired Carolinian taste.

That being said, some of the best Popeyes I've ever eaten in my life has been in that Atlanta airport. They have a few massive locations that always have decent sized lines. As a result, they are essentially cranking out chicken to order, since they're cranking out chicken nonstop in their struggle to keep up. Popeyes directly out of the fryer is always going to whoop Bojangles. Always.

(Sorry Bo Junkies but you know it's true in your heart -here's where you show up and shift the argument to start talking about their blueberry biscuits)

Recipes From Chiang Mai: Nam Phrig Noom (Pounded Roasted Chili Dip)

Kenji - If you're ever back in DC, Little Serow starts off their menu almost every evening with a variation on this and a big pile of pork rinds for dipping. Had some very basic like your recipe and with roasted eggplant. You've certainly done more travel and can speak to authenticity but I personally dug the flavors at LS over Pok Pok.

Taste Test: The Best Caesar Salad Dressings

Add me to the pile-on against the new taste test format. Negative reviews can be done in a fashion that isn't over-the-top in its snarkiness or potentially offend sponsors. I know that because that's why I enjoyed the old taste test format so much!

10 Amazing Late Night Restaurants in Washington, DC

Only minor quibbles about the list. Please tell me an editor added the "DC is a commuter city" line after you submitted this though.

The Best Food to Order at Panda Express

So this is the new Serious Eats?
When you are providing less content on a daily basis, the quality of what is posted matters. Seems like the focus is keeping the few less 'serious' posts every day at the expense of restaurant reviews and city content. When 2 of the 6 postings a day are jokey click bait like this, it's not so hot. Just my opinion: it's cool in moderation (and this article in particular was well done) but there's a pretty clear Food Network-y creep to the lowest common denominator going on here.

Open Thread: What's the Best Frozen Pizza?

I'm not in college anymore so I can't do this too much but...

Heat up some oil in a skillet, place Totino's Party Pizza in skillet, fry crust for a few minutes, cover to melt cheese (or toss the thing under a broiler). Say a little prayer for your innards and enjoy.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

I change a cross country route and added half a day to my itinerary to go through Kansas City.

Totally worth it.

What Are the Best Nachos in New York?

This should have an X-Y Axis. One coordinate for cheffy vs. divey ingredients, and another for traditional or "Texas Style" where every chip (or almost every chip) is meticulously topped vs. the Northern bar style of pile of chips + pile of toppings (and I mean that in the best possible way).

What I'm trying to say is one person's best nachos in the city might be another's nightmare nachos. Also, I don't live in New York City. NEW YORK CITY???? Get a rope.

Jefferson's Chef Collaboration: Whiskey Designed With Chef Edward Lee

In classic DC fashion, that $40 price somehow became $60 at Schneiders.

The Food Lab: How to Make a Turkey Porchetta

As an admitted lazy person - do you think this would work with a butterflied boneless breast that I wrapped in skins from my carneceria?

We Try the New Lindt Hello Bars from Target

If you like the peanut butter world ice cream, and you like the lindt nougat bar, I'd say the odds are very high you should find the 7-11 ben and jerrys exclusive. It's basically a Snickers ice cream and it is dangerously, inappropriately good.

How To Make Chilaquiles Verdes

"I've yet to find a brand of store-bought chips that have the heft and crunch required to stand up to being simmered in salsa."

Frontera Thick & Crunchy, man. Not saying they beat homemade, but they work.

Open Thread: What Words Should Never Be Used to Describe Food?

Any time ingredients are listed, followed by "yes, please!" instead of any actual discussion or comment. "Macaroni AND cheese? Yes, please!" "Bacon wrapped bacon with a bacon stuffing? YES PLEASE." "Two all beef patties, special sauce, lettuce, cheese? Yes, Please!"

No, please.

It's lazy, trite, and somehow still apparently ok for otherwise well-regarded food writers to still get away with. We can all read the ingredients too.

Where the Locals Eat: 5 Great Spots for Seafood in Seattle, WA

Cosign with sallyforth. Honestly, I'd rather go to Elliot's than most of the places on the list above!

The Serious Eats All Star NYC Barbecue Dream Team

to everyone giving love to Hill Country's sausage - you are right but also wrong. yes it is amazing but no, it's not made in house. they ship it up from Kreuz Market in Lockhart.


adrockuw hasn't favorited a post yet.