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From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

feta-stuffed green olives. or black oil cured ones. I love the oil most of all- I practically drink it if it's good enough.

From Recipes

Black and Orange: Shrimp and Black Olive Orange and Lime Ceviche in Little Gem Lettuce Cups

Mmm, that sounds yummy. The olives are a great idea. Do the shrimp stay tender, though? I make shrimp ceviche a lot, and start from raw. I find that the shrimp gets tough really quickly from over-marination, so I'd be worried that cooking AND marinating would ruin the shrimp even faster. That said, I love the mix of flavors and can't wait to try it out. Thanks for the recipe :)

From Talk

The wildest food you've ever tried and will never try again

I second the natto. I've eaten insects, raw whale, and all kinds of other strange things, but natto is the only one I wouldn't eat again. I can get past the mucilaginous texture, but not the smell. Interestingly, my dog LOVES it, so I buy it for her sometimes.

From Slice

Beau Jo's: A Rocky Mountain Original

Denver native here. I fall in the not-so-much camp when it comes to Beau Jo's...It's good to try, once. I'm happy you mentioned BA Pizzeria, though. It's not traditional pizza, but it's the best in town. Try the San Isidro (white pizza with pineapple, red pepper, bacon), and don't miss their gelato. Honeydew is heavenly, but hardly ever in season, or the banana dulce de leche flavor.

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From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

feta-stuffed green olives. or black oil cured ones. I love the oil most of all- I practically drink it if it's good enough.

From Recipes

Black and Orange: Shrimp and Black Olive Orange and Lime Ceviche in Little Gem Lettuce Cups

Mmm, that sounds yummy. The olives are a great idea. Do the shrimp stay tender, though? I make shrimp ceviche a lot, and start from raw. I find that the shrimp gets tough really quickly from over-marination, so I'd be worried that cooking AND marinating would ruin the shrimp even faster. That said, I love the mix of flavors and can't wait to try it out. Thanks for the recipe :)

From Talk

The wildest food you've ever tried and will never try again

I second the natto. I've eaten insects, raw whale, and all kinds of other strange things, but natto is the only one I wouldn't eat again. I can get past the mucilaginous texture, but not the smell. Interestingly, my dog LOVES it, so I buy it for her sometimes.

From Slice

Beau Jo's: A Rocky Mountain Original

Denver native here. I fall in the not-so-much camp when it comes to Beau Jo's...It's good to try, once. I'm happy you mentioned BA Pizzeria, though. It's not traditional pizza, but it's the best in town. Try the San Isidro (white pizza with pineapple, red pepper, bacon), and don't miss their gelato. Honeydew is heavenly, but hardly ever in season, or the banana dulce de leche flavor.

From Talk

Ethiopian Recipes

I've never successfully made my own, but this looks like an interesting thread with a few recipes:
http://forums.egullet.org/index.php?showtopic=80450

I'm sure there's a good Ethiopian grocery in DC you can go to find the spice powders and other goodies. I wouldn't bother trying to make injera with teff- it's hard to work with. My only attempt failed miserably, and even my favorite Ethiopian restaurant told me they make it with wheat flour. Also, if you have some bere bere left over when you're done making Ethiopian food, I find it's yummy with eggs or in chili.

From Talk

Persian Food

If you're ever in Houston, try Kasra on Westheimer. They have an incredible garlic hummus that's the best I've ever had, with fresh, homemade pita. The khoresh bademjan is very good- lamb with roasted eggplant and sour grapes. Also the chicken fesenjan- chicken in a pomegranate-nut sauce, and the flavored rices (ie, sour cherry rice) are delicious.

From Talk

Hard cooked eggs: I'm a bonehead and now have too many!

I second the Chinese eggs. Also, it sounds weird, but if you happen to make pizza, chopped egg makes an awesome topping.

From Talk

Good eats in DENVER?

Try the Ethiopian food. Seriously. Denver has the biggest immigrant population outside of DC, and there are some amazing places. The best place in town is a little cinderblock shack on Colfax called, as far as I can tell, "Ethiopian Restaurant". It's across from East High School, with an Ethiopian flag painted on the side. They only take cash. Try the key wot or special tibs, they're about $10 and come with excellent sides and injera bread.

Any of Pete's restaurants. In addition to the University Cafe mentioned above, there's one across from Ethiopian Restaurant that makes huge, hearty, and cheap breakfasts- great Greek omelette with hash browns, and so big you won't be hungry for days, about $7. There's also a little Greek bakery next door called Omonia for cookies, breads, and desserts.

My favorite Mexican taqueria is Tacos Jalisco on W 38th. La Fogata is a local place with two or three locations that's also pretty good- try the homemade mole.

Finally, check out the Argentine pizzeria, Buenos Aires Pizzeria, www.bapizza.com. My fave is the San Isidro, with bacon, red peppers, and pineapple. They also have empanadas, salads, milanesa, etc. Do NOT miss their homemade gelato. It's amazing.

I miss Denver food so much. Have fun!!


From Serious Eats

Serious Grape: Women and Wine

@jboylan- thanks for the heads up about Alamos. Catena is one of my favorite affordable producers, so I'm horrified. Do you happen to know if the family still runs their higher-end lines?

From Serious Eats

Clearing Up Food Myths

Ditto. I was intrigued by the provocative statement regarding grass-fed beef, only to find the teaser completely misleading.

From Talk

Say That You Had a Year...

Turkey. Excellent Mediterranean food, but a little bit different.

From Talk

Airplane Food

Provided you're not in first/business class, the food will not be stellar. Continental's international meals are slightly better than other mainstream American carriers, and they offer a nice (if very basic) croissant with jam and butter for breakfast prior to landing. The best coach food I've ever had has been on carriers with little US presence- Turkish Airlines and Czech Air (CSA), specifically. If the food is very important to you, pack your own. I think it's worth it, personally-sometimes there will be an interesting surprise (great lamb curry on British Airways, for example), and at the least it makes for a fun story.

From Slice

'Top Chef' Contestant Fabio Viviani Spokesman for New Frozen Pizza Line

Never tried it. It's strange, but Safeway/Kroger makes a very nice organic pizza. They're made in Italy, with minimal ingredients, and marketed under their house organics line. My fave is their spinach-garlic flavor, and it's literally not much more than olive oil, flour, spinach, garlic, and salt. They're about $4 a pizza, so I doubt Dr. O's can beat it, for flavor OR price.

From Talk

Okay, you're serious: What is the weirdest thing you've ever eaten?

Weirdest has to be the frozen raw whale meat. I was visiting Japan with a friend, and she ordered something off a menu handwritten in kanji at random (neither of us reads or speaks Japanese). The waiter just laughed at us. When it came, it looked so bizarre that she took one bite and refused to eat more. So I ate it. It tastes like fishy beef. To this day, I'm not sure what to make of the frozen presentation, but I didn't get sick and it didn't taste awful.

@deetroitMI, I had mealworms sauteed in butter years back at an entomology lecture. If you can get past the way they look, it's mostly a texture thing. Any flavor they may have had was covered up by all the butter.

From Talk

Have you discovered any new amazing foods lately?

Pomegranate molasses. It's just pomegranate juice reduced with cane sugar, but it has this great tart zing. I put it on anything and everything, but my fave is over plain greek yogurt. I've also used it in cookies instead of honey to add some extra flavor.

From Recipes

Dinner Tonight: Vegetarian Borscht

@Brian: You mean to say it's not vegan. Ordinary vegetarianism does not exclude dairy. Lacto-vegetarianism is a more specific term that implies one eats dairy but not eggs.

http://en.wikipedia.org/wiki/Vegetarian

From Slice

New York-Style Pizza at Denver's Fuhgidabowdit

As another Denver native, I have to stand up for our pizza. But not NY style. My money's on Buenos Aires Pizzeria. They also make a mean milanesa, great empanadas, and the BEST gelato I've had outside of Italy. But their pizza is absolutely killer, and very unique (hard-boiled egg? hearts of palm and golf sauce? It's good, I promise).

Here's a nice list for some other options, too:
http://blogs.westword.com/cafesociety/2009/01/the_list_a_pizza_for_every_day.php

From Talk

Rice Cooker Recommendations?

I have an Aroma from the mid-90s that looks similar to the ARC you linked. I love the convenience of a rice cooker, and it's pretty durable. Ten years in, the enamel is a little scratched, which makes it difficult to clean after cooking sticky/colored rices, but it's otherwise completely functional.

That said, if I were shopping for a new one, I'd look for a different style lid- mine spits liquid if it's more than a third full. This is especially bad when I cook colored rices, because it turns a 4' swath of my counter purple, red, etc. It also has a tendency (which might be fixed in newer ones?) to overcook the bottom layer of rice.

From Talk

Safety and Ethiopian Beef Kitfo

I've had kitfo before at relatively sketchy Ethiopian restaurants in Denver. I've never had trouble, but I understand your worry. The first time I ordered it, I didn't know it was raw, but I grew to really like it. I think restaurants do what they can to ensure it's safe, but anytime you eat raw meat you're taking the risk.

From Serious Eats

I Want This Now: Mister Donut's Cute Cellphone Charms

Mister Donut has the best tchochkes! I have a set of juice glasses with cartoon lions from one of their giveaways in Japan. And their donuts aren't bad, either. I recommend the ones with green tea filling.

From Serious Eats

In Videos: Istanbul Ice Cream Trickery

@akk328
Yes, it's made with salep flour, from ground orchid roots.

I liked the taste, plus it takes more than twice as long as normal ice cream to melt. They also make a wintry drink thickened with salep flour that is equally good. I can't say enough good things about Istanbul or Turkish food- go if you have the chance!

From Talk

Everyone loves _____ but I hate it.

Dill
Mayo that's not homemade
Salad
Eggs

From Recipes

Cook the Book: Mock Ceviche

It's not just in the name- ceviche does not equal 'italian seafood salad'. Different continent, different ingredients, completely different taste. The acid denatures proteins in the fish, causing it to turn opaque; many would argue that this is a distinct method of "cooking".

From Recipes

Cook the Book: Mock Ceviche

Raw ceviche is the best. The key is to consume it after a few hours of marinating, just after it turns opaque but before all the acids and salt suck too much moisture from the fish. Of course old ceviche is going to be tough and possibly make you sick- the solution is to make it fresh, not to cook it.

From Serious Eats

Death of the Girl Scout Cookie?

Girl scouting really isn't relevant, not even in an educational retro way. Boys get to learn about camping and building cool stuff, we get to learn that being cute helps you sell things. I know MY girl scout troop never taught me anything productive, and I'm still a little bitter. I like a Samoa now and then, but the Girl Scouts really lost me when they discontinued their turtle cookies ("Juliets") in the mid-90s.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

been craving saltiness lately and it's been satiated with the kalamata olives. :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

the little spanish arbequina olives, hands down.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love olives! My favorite depends on my mood - sometimes cerignola, sometimes arbequina, sometimes picholines, sometimes nicoise, sometimes picual, sometimes manzanilla - give them all to me.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Oh, I love olives so very much. It's a toss-up between a buttery cerignola or the always delicious kalamatas...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Never met an olive I didn't love. My current favorite is picholine. It will be something else next week...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Yes, I'm boring, but I'll pop kalamata after kalamata in my mouth just like candy (but picholines are nice too, and Gaetas... )

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

young, fat, green cerignolas. and sadly those gross pimento stuffed ones in the grocery store

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love kalamatas with pasta and manzanillas plain or chopped in soups

From Slice

Do You Put Ranch Dressing on Pizza?

I don't put ranch on anything! Gross tasting stuff.

From Slice

Do You Put Ranch Dressing on Pizza?

Amen "omnomnom"! (I'm from Mich, too. Same area)

From Slice

Do You Put Ranch Dressing on Pizza?

I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!

From Serious Eats

The Science of Ice in Sodas

Lambowner, the fountain can cut off when the cup is full, I'm guessing by some kind of backsplash sensor like a fuel pump. Taco Bell machines have paddles so you just put the drink under the spigot and it fills it.

I want to see an analysis of dilution, carbonation, and final temperature. Styrofoam cups have a 2 thin lines in them, a lower one for ice, and a top fill line. In my experience, these are actually ideal guides.

From Talk

The wildest food you've ever tried and will never try again

wasnt fond of stomach or tongue when I had them. I actually like durian, Im just not allowed to buy it :)

From Talk

The wildest food you've ever tried and will never try again

at platoforma churascurria in NYC they serve chicken hearts. Tried one, won't be trying one again. They're very tough and not particularly flavorful.

From Talk

The wildest food you've ever tried and will never try again

@masalha Thanks! I couldn't remember the name. Yes Balut, sick!

From Talk

The wildest food you've ever tried and will never try again

I ate guinea pig and alpaca in South America (in separate meals). Both were incredible. I'd have them both again in a heartbeat.

From Talk

The wildest food you've ever tried and will never try again

Tacos de chapulin -- made with fried grasshoppers. The legs were very spikey and sharp. Also, live scallops -- the muscles still rippled when the chef sliced it in half. It tasted good at the time, but now the idea freaks me out. One unusual thing I would eat again are duck tongues.

From Talk

The wildest food you've ever tried and will never try again

@jayveejay Bear can be a funky depending on what they have been eating. Black bear makes excellent chorizo.

From Talk

The wildest food you've ever tried and will never try again

I had haggis in the Highlands, just outside of 'verness. Two servings. One must use the whiskey sauce liberally. Now I can say I've had it, and I don't plan to pursue it.

From Talk

The wildest food you've ever tried and will never try again

@annie; I am so with you on natto. It's tastes like hell's own sneeze.

I also won't be having second helpings of fugu or sliced raw strips of horse anytime soon.

Also, New Yorkers? Good news. I won't be eating any more of your hot dogs, so there's more for you. It's hot, garlicy steamed dogs for me. Preferably from Chicago. Most preferably from Comiskey.

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