Serious Eats: candide's Profile

How about sometime in the future giving a recipe for the dough? I've watched some youtube videos of people stretching the dough but it would be nice to have a SE version.

candide at 3:10PM on 02/06/12

From Serious Eats

@ Kenji so what intimate secrets did julia reveal to your friend? you know the myth of king midas and his barber? although trained as an ivy league academic, i worked as a successful patissier in bucks county during the 70s using almost nothing but julia's and simca's recipes occasionally julia visited our restaurant (paul's family lived nearby) and was complimentary i think i was offended when you recommended jacques pepin's la technique and said nothing about mastering pepin admits his jealousy of julia and wished that he had thought of doing mastering first and he said that often her way was better even though she was not a professional chef how often in history does one person change the eating habits of an entire nation? at SE you really should do an occasional article on her legacy. she's that important. we shouldn't forget the history of our culinary tradtitions. i fear that's being lost. julia, for instance, was always referencing escoffier and the great french chefs of the past. i think we've lost a little of that perspective today in culinary journalism. you're a braniac. you can bring some of that historical magic back. cheers!

candide at 11:45AM on 02/02/12

From Serious Eats

Ask Nancy Silverton!

@ Kenji sorry dude i just misread some of your comments you didn't include Mastering in a list of cookbooks to recommend it's a book that inspired almost all of the seminal american chefs of the 70s and 80s it still works today and you disrespect some of her misinformation (e.g., it was Julia who spread the idea that mixing butter and oil allowed you to saute at a higher temp without the butter burning) but hey man kenji you're an idol of mine despite this vegan madness which i've been teasing you for in the comments but julia child is untouchable she transformed american culinary life in a way that no one else ever had or will again she was unique i think you'll be remembered too rock on

candide at 9:32AM on 02/02/12

From Serious Eats

Ask Nancy Silverton!

You're famous for having made Julia Child cry because your Creme Fraiche Custard Brioche Tart was so exquisitely sublime. If Julia were still with us, what dessert would you make to rival it and bring her to tears once again? Also, could you explain to Kenji why he is wrong in not appreciating Julia's supreme importance in the evolution of modern American cuisine? The pre-Julia and post-Julia American food scenes are so vastly different. Many of the younger generation like Kenji don't appreciate just how important her contribution was to the evolution of the way Americans eat today.

candide at 2:58AM on 02/02/12

From Serious Eats

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

A nice break after 2 weeks of vegicide.

candide at 5:45PM on 01/31/12

From Serious Eats

The Vegan Experience Days 14, 15, and 16: The Wife Effect

Dance with the one that brung ya!

http://www.youtube.com/watch?v=HZ6eHIkYz4Y

candide at 7:54PM on 01/30/12

From Serious Eats

The Vegan Experience, Day 13: The Halfway Mark

Doh! I almost forgot.

http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html

candide at 8:41PM on 01/27/12

From Serious Eats

The Vegan Experience, Day 13: The Halfway Mark

http://www.youtube.com/watch?v=gUcR-_uqcmk

candide at 8:25PM on 01/27/12

From Serious Eats

The Vegan Experience Day 12: This Is What Happens When I'm Too Busy To Cook

http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html

candide at 12:15AM on 01/27/12

From Serious Eats

The Vegan Experience, Day 10: Surprise! 7 Foods You Thought Were Vegan!

@daleoliver: you say that like evil's a bad thing.

actually i think that would be the perfect first dish for when kenji recovers from his present fit of madness; though after a month off, it might induce a dangerous state of meaty-succulent shock.

candide at 10:04PM on 01/24/12

From Serious Eats

The Vegan Experience, Day 10: Surprise! 7 Foods You Thought Were Vegan!

Just so you don't forget what life's really about.

http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html

candide at 7:47PM on 01/24/12

From Recipes

Yeast-Raised Doughnuts

@Lauren Thanks!

candide at 2:14PM on 01/23/12

From Recipes

Yeast-Raised Doughnuts

A question on flour. Krispy Kreme knockoff recipes recommend a mixture of AP and cake flour, which more or less results in an equivalent of pastry flour. Have you tried that instead of the bread flour? And to minimize deflation of the risen doughnut, they suggest putting each doughnut on its own individual square of floured wax paper for its final proofing. That way it can be plopped almost directly from its paper into the hot oil.

candide at 11:26AM on 01/23/12

From Sweets

Happy National Pie Day: Our 10 Favorite Pie Recipes

Someone's cranky this morning. Maybe a piece of pie would help.

candide at 10:39AM on 01/23/12

From Serious Eats

Foodisphere Erupts Over Paula Deen Diabetes Announcement

Think of the contrast with Julia Child. Although Julia enthusiastically touted the pleasures of butter, cream, white flour, and sugar, she always insisted on the French virtues of small portions, moderation, and a lot of walking. Julia also refused any and all requests to promote commercial products. And you can imagine how many companies were after her endorsement. Julia had class. Paula, not so much.

candide at 8:39PM on 01/19/12

From Recipes

Pasta with Braised Broccoli and Tomato

Why not peel the tough stems and use them, too since there's long cooking involved anyway?

candide at 1:05PM on 01/19/12

From Serious Eats

The Vegan Experience, Day 3: I'll Have That Without [X] Please

Have you been drinking alcohol since you started this? It would be interesting to know what happens to your food cravings if you get a little high and dis-inhibited.

candide at 9:06PM on 01/17/12

From Serious Eats

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

a super bowl
barbecue pork full
football forget

candide at 1:57PM on 01/17/12

From Serious Eats

The Vegan Experience, Days 1 and 2: What's For Breakfast?

What about some more savory oatmeal dishes? Spicy, garlicky beans stirred into oatmeal tastes really good, gives an interesting textural contrast, and helps with the protein. BTW, I just put some fine-looking pork belly on the stove to fry and does that crisping skin ever smell great! (Just kidding).

candide at 6:50PM on 01/16/12

From Drinks