Cook the Book: 'Happy in the Kitchen' Giveaway
what's the question again? (come on! that so derverses a book!)
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A Toast from Serious Eats
I'm taking my place at the table. Looking forward to the new blog with hungry anticipation!
Win your Dream Thansgiving Pies Contest
Carl Sagan wrote: "In order to make an apple pie from scratch, you must first create the universe."
Rachael Ray: I Can Cook A Little, and So Can You
I'm sorry but RR has nearly single handedly ruined Food Network.
Doesn't anyone remember the days of David Rosengarten's show TASTE?
Doesn't anyone remember the days when Food Network actually showed signs of being an important Network that you could actually watch and really, really enjoy?
Unfortunately somewhere along the fork in the road, mediorcarty and derivative watered down ideas have won over innovative and refreshing creative content. How many derivate shows can you have of RR before you’re just ripping off the American public?
Hello???!!!! Mr. Creative Director at Food Network…it’s time to actually get creative. The Next Food Network star show is a joke (another fine example of derivate copying and a total lack of creative vision).
In Rachel Ray’s TV world, everything is the same level of sameness. Everything becomes the same level of “MMMM†which is just not true or honest. All that food she eats just can’t be the level of good. The day she spits out the food and says: “That sucks!†Is the day she’ll have any level of credibility. Come on folks….demand something better!
(David: Your time was too early....)
Palapa Azul: Better Than Haagen Dazs?
I found myself at Wholefoods tonight and grabbed a pint of the Sweet Corn from Palapa Azul. All I can say is that ice cream will never be the same. Say good bye to the days of run of the mill ice creams (Haagen Dazs included).
The one time I went to ChikaLicious in the East Village, they served me something similiar with corn. It was fantastic. This ice cream is even better because it doesn't come with a 45 minute wait.
Simply delicious! So long diet!
Thanks for the post, Ed.
Do good, cheap Italian restaurants exist?
Ed- what about Peppe Rosso in Soho? Love their pastas...nearly perfect all the way down the menu.
I recently had the fortune of visiting Momofuku
The water and broth thing at Sobaya is a traditional Soba thing. Very delicious indeed.
As for Momofuko, I can't for the life of me understand how people rave about this ramen. It's not good and as Adam as pointed out, it's so salty you can't even enjoy it.
As soon as the bowl was served to me, I noticed the excellent plating skills. Well done indeed. It's good to treat your nori in top form. You knew someone had some serious training. Every component inside the ramen was laid out perfectly. Good start. The much talked about poached egg also looked devine. Then I hit the noodles.
First bite...what an awful flat taste of cardboard. Just bad. This is not good ramen at ALL. All the other ingrediants were fine but as a whole it wasn't enjoyable at all. All the disparete parts never come together as a unified whole. I couldn't even finish the whole thing if I tried and believe me, I did try.
Happy to see Dave succeeding. He's living out his dream and good for him...but his ramen just isn't good.
Thai Son
Adam: go to Mott Street Pho Bang on Mott Street (between Broome and Grand). We've been going there for YEARS and time after time after time after time, it never dissapoints.
The Pho is excellent. The Spring Rolls and Summer Rolls are excellent. If going with a friend and you have a big appetite, here's what I suggest:
Order a bowl of Pho, (8) Spring Rolls, either the griled beef or grilled pork and rice thread, a Vietnamese Lemonade (especially with the warm weather approaching) and then wash it all down with a Vietnamese coffee.
Walk out totally satisfied EVERYTIME! And I forgot to mention: the best part is the check.
Try it....you won't regret. Call EDOW and ask her to join you. She loves Pho.
Responses to Comments by cgoup
A Toast from Serious Eats
Any excuse to break out the bubbly is welcome to me; but this site - well, I'll break out the Dom Perignon (as soon as my last baby comes home from college for the holidays, he'd kill me not sharing!). I'm wishing you bon chance, but I don't think you'll need it. The design is very, very good - attractive in a business-y way, and the content holds much promise.
What should I serve with that champagne? I'm thinking pumpernickel diamonds with a thin smear of very thick sour cream and a few grains of caviar?
A Toast from Serious Eats
Tequila shots for everyone! Vamanos! Muy buena suerte!
A Toast from Serious Eats
A toast to you with a few fingers of Jim Beam Black. Nicely done. Cent'anni. -- Joey Deckle
A Toast from Serious Eats
Cheers! Congratulations to the entire Serious Eats team. The site looks amazing.
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