Serious Eats - seriouseats.com

Congrats Ed & Serious Eats team! It's amazing to think about how much this site has grown over the past two years. I'm proud to have been a part of it.

Hi Dominic,
Thanks for snagging the book! Before I was The Amateur Gourmet I would eat frozen California Pizza Kitchen pizzas by the caseload; I'd make those Pilsbury cinnamon buns for a treat; I made a decent chili. But mostly I'd eat out, order in, very rarely cook at home. Amazing how much has changed in just a few years...
Adam

Wondee Siam II has a terrific duck salad. It's almost like duck bacon mixed in with chiles and pineapple and cilantro and all sorts of goodies. I highly recommend it.

Trattoria Alla Madonna. That's the first place we went to when we got to Venice and it was fantastic and totally memorable. Really fresh seafood--I still remember the seafood risotto I had--and not touristy at all. Also, don't miss the Peggy Guggenheim museum when you're there. It's off the beaten track, but really cool. Another tip is to go to Mario Batali's site and check out his Italy picks--I'm sure he has a section on Venice.

I'd never reveal anything about myself--too dangerous!

Lou, I actually agree with your feedback on that post---I'm here in San Fran and trying to blog as much as I can about my trip, while at the same time not wanting to spend too much time on the net when I could be out doing things. So I write posts like that almost like an e-mail--I re-read them once and click post without too much fussing over it. It's just a choice I make and for the most part my readers don't seem to mind.

The work I do for Serious Eats, on the other hand, I do spend lots of time on. And my book, you'll be surprised to see when it comes out, has gone through almost a year of editing---I've been revising, reworking, reshaping, rethinking each chapter so much that you may not even recognize the work as my own. That's because it's just a different medium.

It's funny, Livetotravel started this thread and then slammed me in the video section and slammed me elsewhere too, and then I clicked on my site because "Livetotravel" sounded familiar, and after doing a search I see Livetotravel's left 121 comments on my blog over the course of more than a year. Quite a lot for someone who hates me and my writing.

Hello readers, thanks for the praise! A certified playwright is someone, like me, who spent two years in grad school studying playwriting. I think the reference, though, is a bit oblique so my bio will be clearer next week!
ALl the best, Adam

Cauliflower Penis.
(Just kidding.)

Well I, for one, really enjoyed this video: it was great seeing Jane and Michael Stern live in action and I'm fascinated by the idea that ketchup does a disservice to a quality hamburger. I'll have to check this place out when, in my next life, I ace my SATs and get a scholarship to Yale.

Oops! No, Meg, sad to say that Glo's eggs Benedict does have Canadian bacon. Craig is furious that I forgot to mention that. Editors, please fix this immediately!

Ya, I think the final blow came in putting it in the oven. When it came out of the apple juice/cranberry juice mixture, after simmering for four hours, it was really tender and sweet and moist. I should've skipped the glazing step because the glaze was more like a paste and the oven was too hot with the potatoes and the duck fat. Next time I'll try an easier ham--if there is a next time!

Hmmm. Well here was the nature of our discussion last night: 20% is what we tip a waiter at a restaurant. This is for the work involved in serving an entire meal--a meal that often takes over an hour to complete. The job of delivering food is always the same: the same bag is carried to your apt regardless of how much you order. If you order $5 worth of food or $100 worth of food, it's the same work involved for the delivery person (give or take the extra weight of the bag.) If you order $10 worth of food, should you only tip $2? Similarly, if you order $100 worth of food, should you really tip $20? I think it's a complicated issue.

I'm starting to appreciate darker chocolates. Recently I made hot chocolate with 60% bittersweet chocolate and added Grand Marnier because my friends are lushes. I thought it tasted fancy and was impressed with myself. But at the movies I'll happily eat a box of Buncha Crunch (Nestle Crunch Bar bits.)