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This Week at Serious Eats World Headquarters

I didn't have any Valentine Day plans with the hub, but after seeing the fondue exchange, I might need to amend that. Cheesemantic.

Mexican Atole: The Perfect Winter Drink

Holy Atole y'all! I spent a good part of my younger years in Mexico. I love atole, especially when sipped alongside a spicy salsa verde tamale. But I always thought it was made with cornstarch. How I was I so wrong all these years?

Easy Chocolate Rugelach

These are pretty darn fantastic.

Will they work with gluten-free flour blends? Yup! I would just leave the dough in the fridge a little longer. My second batch was easier to work with and came out better overall than the first.

21 Halloween Candies We're Hoarding

I'm so glad that someone else thinks peanut m&m's are rather awful.
Does anybody remember Mr. Big? It's like the lion bar but with peanuts in it.

Last time that I purchased a bag of crunch bars I stuffed them in the freezer, intending for them to last us a week. We woke up the next morning to a pile of blue wrappers on the coffee table.

I hope that we don't get trick-or-treaters so we can do that again.

A Day in the Life: Ed Levine, Serious Eats Overlord

I loved learning more about the mysterious overlord! Okay, okay, so I get that being grand-high editor of SE is more than enough, but I wouldn't mind more articles-from-Ed on here.

This Week at Serious Eats World Headquarters

Yeah, content has been a little slow this summer, but I kinda figured it would. Besides, Kenji's travel blog is still fun. Waterfall underwear photobomb is at least as good as a month's worth of dog photos.

A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy

I married a Buckeye. On our third date, I went over to his house and he had some things with buckeye leaves on them. I thought "Jeez what a stoner, no thanks." And then he saw the look on my face and explained that they were buckeye leaves. He also told me that I'm not supposed to like folks wearing blue and yellow. He still hates UofM (duh), but he had to get over the blue and yellow thing because those were my school colors too.

An Open Letter to Serious Eaters

If you miss him, I believe I've seen him over at deadspin a few times. He had something just a few days ago about mint juleps.

Excited to see the new changes, as long as we still get lots of Robyn original art.

Let's vent, shall we?

my future mother-in-law put green beans in the pressure cooker.

Show Us Your Best Cookie Cutters!

This reminds me, I never thanked you for showing me warpzone prints! I sent a bunch of them to one of my best friends as an Xmas gift. She was so happy.

Share Your Sweets: Valentine's Day

The most dominant flavor in the pastry itself is "eggy." Sort of like what you'd expect from a puff pastry. It's bready....none of the crisp on the outside, chewy on the inside you'd get in a merengue. Once assembled, the most dominant flavor is the whipped cream.
I'm so happy my recipe caught your eye!

This Week at Serious Eats World Headquarters

I love the juxtaposition of Kenji's amused face with Yuba's not-havin-it face.

Taste Test: All the Flavors of SeaSnax

These sound tasty. Do they come with complementary dental floss?

So This Exists: Ben & Jerry's Ice Cream Pint Lock

That's what I always thought, Sekkyo. I figured this was a self-control device, not a roommate control device. If you really want that ice cream, no silly lock is going to get in the way.

Happy New Year, Serious Eaters

It was a great year filled with wonderful food. Many thanks to everybody at SE!

Vegetable side dish for Friendsgiving?

I'm in love with these eggplant meatballs.
I ommited the cilantro and used more garlic than suggested:

I used a different method to make them:

1. steam the diced, salted eggplant for 20 min, let it get cool enough to touch.
2. dump the eggplant in a clean, thin kitchen cloth or cheesecloth. squeeze every bit of excess moisture out of it.
3. add the rest of the ingredients
4. roll into balls and bake at 400 for 20 min.

It would be easy to multiply the recipe for a crowd!

Cooking music

I usually enjoy silence. I don't want to stop to rinse my hands every time I want to skip a song. Also, my job is rather loud and when I come home I really just like silence.

So. How was Halloween?

We are the Boringsons. I tried to make a Seth Avett pumpkin based on Kenji's tutorial, but it came out like a zombie that didn't resemble anybody. My fiance ate all the candy meant for the trick-or-treaters that never showed and didn't touch his dinner. I spilled a beer even though I hadn't taken a sip.


Greens in pasta dough

I tried this recipe once. It didn't work for me, but I'm pretty sure that's because I didn't roll it thin enough (I don't have a pasta roller, was using a rolling pin) and then I didn't let it dry enough.

What is that subway smell?

Maybe we really don't want to know.

I once tried to get pit stains out of a white shirt with vinegar. I washed and rinsed the shirt but after that it always smelled exactly like Subway. I remember sitting in class and thinking "Ugh, who smells like Subway?!" Me.

Food Halloween costumes!

This might be done a lot this year, but you could do any number of Breaking Bad foods. You could go as Pollos Hermanos with chicken suits or Pollos Hermanos with chicken bucket suits. Plates of eggs with 50, 51, or 52 written in bacon. Make the bacon from mailing paper and paint. The eggs would be cotton stuffing spray painted yellow.

We Try Every Flavor of Snyder's Flavored Pretzel Pieces

I usually don't like flavored pretzels, but I love love love the Hot Buffalo Wing ones. Like Elisa, I can only eat them occasionally. Once I get into a bag, it becomes a flush-faced red-fingered frenzy that doesn't stop until I roll over in a carb coma.

How To Make Mexican Street Corn (Elotes)

@Tipsy I love elotes. First time I made them for my Midwest born-and-bred fiancé, he said he liked them, but that he would prefer them with butter. I thought it was a terrible idea, but next time I made them, I made mine the traditional way and used butter for his. He loved them this way, so you might too. But I still think you should try them with mayo at least once. I'm normally not a mayo person (not even with tuna or egg salad) but the creaminess really helps balance out the heat from the chili and acidity from the lime.


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