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From Serious Eats

In Season: Sweet Potatoes

Never understood the appeal of the marshmallow addition. Give me the savory preparations anyday.

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Gadgets: Kalorik 4-in-1 Combi Mixer

I loved my immersion blender, but the motor burnt out after a few years (can't complain, it was a gift). Does this one have a metal shaft that can be used in soups? The price point is good.

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In Videos: The Carol of the Christmas Pickle

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Druids Eat Baconhenge Monuments for Breakfast

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Blogwatch: Homemade Char Siu

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Recent Comments | Response to Comments

From Serious Eats

In Season: Sweet Potatoes

Never understood the appeal of the marshmallow addition. Give me the savory preparations anyday.

From Serious Eats

Gadgets: Kalorik 4-in-1 Combi Mixer

I loved my immersion blender, but the motor burnt out after a few years (can't complain, it was a gift). Does this one have a metal shaft that can be used in soups? The price point is good.

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

Agree, my cable was out until 10 p.m., imagine my disappointment.

From Serious Eats

What Michael Pollan Has Been Up To Lately

Stinks that colleges and universities, where you're supposed to be exposed to things that are absent the US Corporate Stamp of Approval are caving to pressure from someone with their pants in a wad.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

Grew up with Necco wafers and Canada mints. Do they still put Necco's in a wax paper wrapper?

From Serious Eats

Boston Speed Dog: A Rite of Passage

Not the most appetizing picture you've ever published. Before reading the article I thought it was covered in baked beans.

From Serious Eats

Fresh Food on TV: Weekday Edition

I'll take Cake Boss over Ace of Cakes any day. I think this is called "damning with faint praise".

From Serious Eats

Gerrit's Satellite Wafers: Cute Packaging, But Tastes Disgusting

Ha! We'd sneak off the grounds of the Catholic School (upstate NY) and walk a few blocks to the little store that sold all kinds of penny candies including these. We'd call them "hosts", but playing church was the last thing we wanted to do. I don't remember the shell being of a styrofoam consistency, though, more like a very thin, edible eggshell. And one color only...white.

From Serious Eats

The 10 Worst Food Trends? Really?

I agree on some of what you said, Michael. But, you can keep the communal table.

And, the elevation of chefs to rock stars has just given us expensive food cooked by someone who isn't the celebrated chef, since he or she is out on a book tour.

From Serious Eats

Leftovers: The Day's Stray Links

Only a couple of paragraphs of the Ramsay article were devoted to his plastic surgery, but any mention would be reason enough for the paper to justify the headline on the original article. Hey, good for him (and I don't usually say that about him). Heck, if somethings been bothering you, get it fixed if it makes you feel better.

Cool that NECCO wafers are going natural, but evident snarkiness from the writer of that article reveals that she just doesn't "get" NECCOs.

From Serious Eats

Sous-Vide Cooking with Heston Blumenthal

I want one! Regarding the hygiene concerns, compared to the danger of deep-frying turkeys by amateurs, this seems tame. True, it may not be for everyone, but neither is a mandoline. Anyone who grills can see the control this would give them. Looking forward to more reports.

From Recipes

Time for a Drink: Bloody Mary

Vodka, V8, celery salt. I crave salt. And I'll order it any damn time of day I please! (snapping fingers) But I usually don't order it out because most places serve you something that looks like a Carmen Miranda hat with oversized garnishes, and that's just embarrassing.

From Serious Eats: New York

Should Bagel Shops Charge For Toasting?

Ridiculous to charge extra for toasting a bagel. @schmonsequences, by your logic, if I buy a slice of pizza, they'd have to charge me for warming it up.

From Serious Eats

Cereal Taxonomy

The individual cereal "units" or whatever they are called must have been coated in fixative of some sort?

From Serious Eats

What's the Secret to Great Fried Chicken?

The best fried chicken I've ever had...not that I'm an expert...is that served at Michel Richard's Central in D.C. Even my friend who doesn't eat fried food will rave over it.

From Serious Eats

That's Nuts: Is Kung Pao Chicken Authentic?

There's a couple of Szechwan places around here that do a dynamite version of Kung Pao Chicken, more chilies, more flavor.

From Serious Eats

In Season: Sweet Potatoes

Baked sweet potatoes with a little butter. Perfection.

From Serious Eats

In Season: Sweet Potatoes

Call me crazy, but I like them plain--no butter--with lots of salt.

From Serious Eats

In Season: Sweet Potatoes

Thanks for the list! I'll have to try some of these recipes. My favorite is simply baked with a pat (or three) of butter. Yum.

From Serious Eats

In Season: Sweet Potatoes

I am crazy about sweet potatoes, and it's kismet that I should read this post on SE right now, directly after having devoured a sweet po with butter, cinnamon, cayenne, brown sugar and sea salt -- and blogging about it! (http://thenervouscook.com)

From Serious Eats

In Season: Sweet Potatoes

I love just simply roasting diced up sweet potatoes with olive oil, lots of salt and pepper, sometimes chili powder or curry powder.

From Serious Eats

In Season: Sweet Potatoes


made some buckwheat sweet potato cake w/ orange glaze a few days ago.

http://glutenfreemommy.com/buckwheat-sweet-potato-quick-bread/

i just subbed in regular flour and a T of cornstarch for the gluten-free flours and xanthan gum.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I like to use them as shingles on my annual homemade gingerbread house for the holiday season but that's it. I personally fit them into the 'chalky' category and I am quite surprised at all the necco lovers out there! I had no idea they actually had flavors! I thought they were all the same...probably because I can't bring myself to actually eat one. I made that mistake as a child and haven't looked back since.

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I loved the clove, licorice the best but actually enjoyed all the flavors. Didn't know about Neccos being the candy for the soliders..interesting. I lived on an army base when I was a teenager, we would go to the show and throw jujubees at each other...was weird going to the show all the soliders that lived on the base would stand up and cheer when my sister and I walked in, not just for us, they cheered for all young girls age 15, 17 years. Was very strange but I never felt scared, they probably knew who my Dad was!

From Serious Eats

Serious Chocolate: Understanding Necco Wafers

I wish Necco would make an all-clove roll - those are my favorite. The licorice ones are pretty awesome, too.

From Serious Eats: New York

100 Rules for Restaurant Staffers

I worked as a bartender in NYC restaurants and hotels from 1978 to 1993, and I agree with every last one of Buschel's commandments. I don't think they're inconsistent in the least. The inclusion of the "only" in the line about the two final lobsters, for example, is what makes that a hustle rather than a piece of information.

And just because the Served blogger claims it's OK to ask what was wrong when the tip is bad doesn't mean it's right. It's far better if the manager goes over and asks if there was a problem than if the server does.

From Serious Eats: New York

100 Rules for Restaurant Staffers

I am of two minds on the 'do you need change' thing. For each of us who are frustrated to be asked, there are others who get frustrated when the waitron brings back what is clearly a tip--they want the service interaction to be over when they've paid. If the server asks, then she can leave the guests to linger a little while longer or cut and run out of there.

Sure, the server may be trying to cut down on one more trip to the table--or trying to keep out of the way of the table. The server may ALSO--depending on the size/dynamic of the group be asking whether anyone needs particular bills broken down. If everyone is chipping in, someone may need to break a $50 or a $20 to make their share equal, or to make a tip. It may be less frustrating for the server to ask than to whisk it all away while the table may be engaged in conversation, only to have to do it again when the change is returned.

I just think that it's an attempt at clarity that is not necessarily always about servers running to the back and pocketing tips while running their greedy little hands together. Sure, there are other ways to do it...but perhaps we shouldn't ascribe nefarious or greedy intent to the question.

From Serious Eats: New York

100 Rules for Restaurant Staffers

I love lists! For those who think there are inconsistencies, they are missing the point, for example, make sure the water glasses are filled(it pisses me off when wait staff or bar tenders intentionally are slow on bringing a water glass or slow to fill up the glass to encourage me to drink more alcohol), but at the same time don't refill them every second.

It boils down to, waiting tables is an art and a profession, there is a fine line between too much and too little...and the really good staff are few and far between even at very top, expensive restaurants(I have experienced the water issue at a top restaurant in Chicago)so when you have a great person serving your table be sure to show your appreciation in whatever way you can.

P.S. I am not in the restaurant business, so this is not a plug, I am in the customer service business and there is a HUGE gap between Great and medicore people, and most of the time the GREAT people don't get the praise they deserve and the mediocre ones get more praise than they deserve...

From Serious Eats

Gadgets: Kalorik 4-in-1 Combi Mixer

@chanterelle - yes it does! I used mine to make a really nice tomato soup the other day, actually.

From Serious Eats

What Michael Pollan Has Been Up To Lately

Buy outs? Like they do not feel they can live on the small profits and meager returns and sell out? Or children who have been to college and decided life off the farm is more personally and financially rewarding to them? The ones near cities where it is more profitable to sell the farm to make a subdivision of people who wonder where the farm went? That is lifestyle choice. Sorry, I know my family and friends as well. Former dairy and vegetable farmers who decided the long hard hours were no longer of interest, and rented the land to others to work or sold it to developers for massive profits unachievable in a lifetime of farming. Farming is not easy, it is long, hard, time consuming work, very few are willing to do it.

Most smart farmers incorporate the business side, yes the Family owns the land, but they use a corporate structure to protect themselves financially, the farm corporation owns the product hires the labor and the family owns the farm and rents it to the corporation. It removes their personal liability if a worker maims themselves on the job, or someone gets salmonella or listeria from a product they produce, the corporate assets are at risk, not the home and land.

Why not ignore the CAFO's we ignore Human cities which are far more destructive, far more polluting. Where are the organic farmers to use the hills of manure that are essential to replenishing the soil? The farmer who mixes cattle sheep pigs and poultry on one farm is the guy who is responsible for the hybrid influenzas like the current H1N1.

When we go all organic and eliminate the evil corporations, who will process the product that can't be sold fresh? Are you willing to be included in the third of the worlds population that is estimated to starve to death because of inadequate food supplies? Are you willing to work on a farm for meager pay for excessively long hours to fill your Utopian dream? Oh and then lets complain about the low paid farm workers, the suffering migrant laborers, the fact that you can't grow locally enough food to feed metropolitan New Your City's population. Where do you get your fruit and vegetables in winter in Fargo North Dakota in January? Hope you like beets and rutabaga, that's about all your options would be.

Grow up, their is a middle ground that is essential to feed an overpopulated world. You need corporate entities to preserve, can and process the seasonal crops that are essential to feed everyone. Yes, modern agriculture must be sustainable, but organic as it exists today can't fill every need, science, selective breeding of plants to improve yields and disease and pest resistance are essential, and only evil corporations have the resources to do this.

From Serious Eats: New York

100 Rules for Restaurant Staffers

This list is great...and the one about the specials is dead on!

Always explained but price never quoted which usually ends up being higher than a regular entree on the menu.

And also the change thing is classless....what waiter thought this was a good idea to ask if you needed change???

It's a sign of laziness in all honesty;"I want a tip but I don't want to have to come back to your table to get it!"

From Serious Eats

What Michael Pollan Has Been Up To Lately

Hmm I beg to differ, my meat-eating friend. Though I now live outside the United States, I could name you at least 10 of my friends whose families still operate family farms. Gradually, they are being put out of business due to buyouts by corporation farms. And when I say put out of business I mean they are put OUT of business; not being managed by a corporation.

And yes, they are evil. CAFO's? Are you kidding? Those aren't evil? Have you blatantly ignored the negative impact these cattle-cities have on the environment? Come on now.

Thankfully there's a burgeoning movement to return to the as you put it in quotes, "family farm." I assure you, they do exist.

Individuals can do much to educate those around them.

From Recipes

Time for a Drink: Bloody Mary

Many years ago, my husband asked his cousin for his personal recipe for a Bloody Mary because it was the best we had ever tasted. He sent us his recipe on the email and I've been making my version of it ever since.

His had key lime juice, Angostura Bloody Mary seasoning (a liquid like their bitters) and both V-8 juice and Clamato juice in it. I ran out of Clamata awhile back so I've been using V-8 and Sacramento Tomato Juice and they have been really good.

I switch off the hot sauces and try different ones each time. He uses a local one down in FL that we can't get up here without ordering through the internet so I use different favorite ones. I have a whole collection of hot sauces (over 80 bottles at this point) so I try a different one every time.

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

Surprisingly, I thought Marcel and Ilan had actually grown up and were quite entertaining. Bringing back Lisa was kinda digging at the bottom of the barrel.

And then we get to Fabio's hosting ..... the thing that struck me the most was how upset he got about rehashing troubled times when he kept bringing them up himself (his only purpose for being there it seemed).

From Serious Eats

What Michael Pollan Has Been Up To Lately

I buy food at the local farmers market as well as the corporate supermarkets. When we have local farmers markets in every neighborhood in the country, and something other than a 7-11 as the market of choice in the poorer neighborhoods, then we will be doing the right thing in our country. Not everyone is smart about what they put in their mouth on a daily basis. But if we make choices that are good for not only ourselves but our planet, then perhaps our grandchildren will not be in the same mess we are in now.

From Recipes

Time for a Drink: Bloody Mary

Aquavit - I agree! but not all the time.

Got off of tabasco - and using Frank's hot sauce now.

Definitely olives -- and please no celery, thank you very much

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

I couldn't possibly have cared less. It was disappointingly manufactured.

From Serious Eats

Watch It with Us: 'Top Chef' All Star Reunion Dinner

Calling Marcel a jerk is a huge understatement.
I enjoyed the show though.

From Serious Eats

What Michael Pollan Has Been Up To Lately

this is so wrong, but when i saw that picture of him, the first thing that popped into my mind was "that guy needs to eat a sandwich." a healthy, sustainable sandwich, maybe, but a sandwich nonetheless.

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From Serious Eats

In Videos: The Carol of the Christmas Pickle

From Serious Eats

Druids Eat Baconhenge Monuments for Breakfast

From Serious Eats

Blogwatch: Homemade Char Siu

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About chanterelle

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