Serious Eats - seriouseats.com

Oh man, tell me about it. Restaurant websites are the WORST. I actually just did one for a client and tried my best at making it as easy as possible for people to figure out how to get there, what they serve and how much it costs, etc.

omg so going to this

Tri-tip.

@hotdoglover
Whoa! That's some sweet hot dog propaganda! Also, thank you for allowing me to use the phrase "hot dog propaganda" in a sentence today.

Or you could do it digitally! You could take photos of your wine labels and upload them to Evernote. You can tag, add descriptions and sort. Then if you STILL want a dead tree version you could always print a book from your photos using iLife. TECHNOLOGY!

Achewood is the best comic ever created ever. I even have an Achewood tattoo. and Juliebugsmama, sous-vide is just a part of the process. You don't usually serve sous-vide food straight out of the bag, most of the time you *would* sear it afterwards. It is about precision temperature control, not squishy food. I sous-vide my steaks all the time. A nice tri-tip in a bag with marinade at 132 for a half hour, dried off and seared quickly in cast-iron will change your mind completely about sous-vide. The perfect medium-rare top to bottom.

For a site that features so much content with Alton Brown, this sure is a load of useless uni-taskers. If he were dead, he'd be rolling in his grave right about now. Cake tester = toothpick. Garlic roaster = foil. Egg separator = eggshell. Grapefruit knife = knife. Egg timer = eh, that actually might be useful.

The problem with stocking stuffers like these is that they only *seem* like they will be handy and save a lot of time, but if anyone is in the kitchen long enough to make this stuff worthwhile, they will develop the skills necessary to transcend the need for this stuff.

What, no freedom fries on the side? Missed opportunity, there.

Chris Furniss
Twitter: chrisfurniss
URL: The Weekly Geek
Twitters about: "Geek culture, including cooking and food."

I'd do a version of Citrus Marinated Salmon from the French Laundry cookbook. though ripping off Thomas Keller on TV might not be the best idea in the world.

That take the cake ice cream is pretty much my favorite flavor of any ice cream ever. And I loathe american idle.

I was totally going to mention how to cook a wolf! I have wanted to eat there based on name alone. And also because I love Union, which is Ethan Stowell's other restaurant in Seattle. How to cook a wolf is supposed to be quite awesome, with lots of braised dishes and bone marrow and other sumptuous things.

Stumptown is quite good, a recent Portland transplant. It's also worth noting that B+O is in danger of being torn down for a new apartment complex/shopping area. Sadness.