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The Crisper Whisperer: Big Bag of Salad

One amendment I'd add is to only make as much salad as you're going to eat and adjust the size of the bag as you figure out how much salad you do end up eating. Our landfills are lined with the best of intentions which we never got around to eating.

From Serious Eats

The Salmonella Scare: Are You Eating Fewer Eggs?

I've started eating more eggs because this reminded me how much I love eggs. Just get some fresh local eggs from someone you can put a face to. They taste infinitely better and I'd rather spend a few extra dollars rather than deal with food poisoning. Nothing is really cheap, the costs are always hidden somewhere.

From Serious Eats

How to Clean and Trim Mushrooms

This is a good guide, mushrooms vary greatly in texture so some techniques work well with some that don't with others. I use a soft brush on chanterelle, blow on oysters, maitake and lion's mane will stand up to about any abuse so worst case you can soak and ring them out (if you pick them after a rain you have to do that anyway). The best thing to do is keep them clean from the start.

I hope that you are saving those stems, gills, and other trim for stock - you either paid $10+/lb for them or hiked up and down the hills to find them.

From Serious Eats

Eric Lohela of the Food Scraps Collection Program in Santa Barbara

@toad3000 I've never gotten a good answer on composting meat and I think "it depends" - meat is just as reusable as plant matter but a primary problem is the bacterial decomposition of animal products smells terrible. The other reason I think meat is avoided is because it attracts scavengers. I reject both of those reasons - if it will eventually start to smell its probably biodegradable and doesn't belong in the trash.

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christopher answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

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christopher answered "Yes! Love 'em!" to Do you do white pies?

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christopher got 80% correct on Quiz: How Much Do You Know About Sushi?

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christopher got 75% correct on How Much Do You Know About Food Preservation?

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christopher got 50% correct on How Much Do You Know About Vegan Substitutes?

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Recent Comments

From Serious Eats

The Crisper Whisperer: Big Bag of Salad

One amendment I'd add is to only make as much salad as you're going to eat and adjust the size of the bag as you figure out how much salad you do end up eating. Our landfills are lined with the best of intentions which we never got around to eating.

From Serious Eats

The Salmonella Scare: Are You Eating Fewer Eggs?

I've started eating more eggs because this reminded me how much I love eggs. Just get some fresh local eggs from someone you can put a face to. They taste infinitely better and I'd rather spend a few extra dollars rather than deal with food poisoning. Nothing is really cheap, the costs are always hidden somewhere.

From Serious Eats

How to Clean and Trim Mushrooms

This is a good guide, mushrooms vary greatly in texture so some techniques work well with some that don't with others. I use a soft brush on chanterelle, blow on oysters, maitake and lion's mane will stand up to about any abuse so worst case you can soak and ring them out (if you pick them after a rain you have to do that anyway). The best thing to do is keep them clean from the start.

I hope that you are saving those stems, gills, and other trim for stock - you either paid $10+/lb for them or hiked up and down the hills to find them.

From Serious Eats

Eric Lohela of the Food Scraps Collection Program in Santa Barbara

@toad3000 I've never gotten a good answer on composting meat and I think "it depends" - meat is just as reusable as plant matter but a primary problem is the bacterial decomposition of animal products smells terrible. The other reason I think meat is avoided is because it attracts scavengers. I reject both of those reasons - if it will eventually start to smell its probably biodegradable and doesn't belong in the trash.

From Serious Eats

Eric Lohela of the Food Scraps Collection Program in Santa Barbara

Every city should be doing this, it is much more realistic than encouraging home composting.

From Serious Eats

What Are Your Desert Island Foods?

It brings up the interesting prospect for how to preserve your treats too. Yogurt wouldn't last long on most islands so you'd have to make something like an evaporation cooled refrigerator or bury it.

I'd be happy with a pocket full of seeds and a good knife.

From Serious Eats

Jamie Oliver's Food Revolution Hits America

@MissBrownEyes good contribution.

I'll pretty much echo the other comments. I didn't think the nugget looked that bad either. If you truely want to disgust the kids don't use a nice chicken and good breadcrumbs - show them factory farms, processing plants, and the excuse for ingredients the nuggets they eat are made from.

Its "reality" TV at its finest (about as satisfying as a Huntington school lunch). The show uses scare tactics to make its point and is predictable by following the general plot-line used by many reality shows. Still there is value in it. What better way to reach millions of americans than TV? Education is the key to this country making better choices. Sappy, cheesy, scripted, or not this show is one more thing to educate folks about their health. In the end we are each responsible for our own health and the more data points available the better we can make the right choice for ourselves.

From Serious Eats

Cook the Book: 'Italian Easy'

carbonara always. i use whatever fatty awesomeness I have around generally guanciale but also duck confit, lamb bacon, or just a dollop of duck/pork fat.

From Serious Eats: New York

Video: Farming and Breeding Rabbits for NYC Restaurants

@SharonKaye so? What determines edible vs inedible pets? Horses are delicious too. I'm sure a nice farm raised cat would be pretty good. These conies are definitely delicious (tho not as good as the wild ones). Do you have as visceral reaction to people eating cows? How about alligators? The intensive farming techniques we use are far less moral than the choice of animal we impose them on.

From Serious Eats: New York

Video: Farming and Breeding Rabbits for NYC Restaurants

Everyone gets so bent out of shape over butchering. Doesn't the life we live trump what happens to our bodies? He does seem to care about his rabbits and seems like he wishes they could have more space but does as well by them as can be expected. I love rabbits but I'd rather have spots on the liver and let them see some dirt. On this scale I'm sure its not practical but if nothing else I'd like them to have some exercise. Domestic rabbits are too soft and bland - wild have a lot more character because they get to move and eat lean. Nice video, thanks for a rare peek inside a modern meat farm.

From Serious Eats

Cook the Book: 'The Art of Eating In'

At home you can eat for pennies on the dollar compared to fancy-pants restaurants. The seasoning is just how you like it and the service is always great. Best of all you get to know your food and spend even more quality time with it.

From Recipes

The Nasty Bits: Chongqing-style Penis with Wolfberries [Valentine's Day Edition]

Like everyone else, I love your articles.

@RossS - I don't think wondering what it tastes like drives offal eaters more than any other eater. These things really are delicious despite their lack of popularity. I would take penis soup over a big mac any day. In this day and age big macs are unnecessary and I would ask "what is the point?" Life is too short for terrible food, let us each enjoy our favorite part of the bull (for me tongue, heart, and cheek).

@AmazonGoddess - no wincing. By the time it hits the grocery store shelf is a cows ass or ankle much different than its penis?

From Serious Eats

Have You Ever Tapped a Maple Tree?

I took a lot of the things i grew up with for granted. Making maple syrup is a ton of worthwhile work but it wasn't spring without it.

I heard something the last time I was in VT about a new tap they have designed to do less damage to the trees.

From Serious Eats

Haggis, Coming to the United States?

I would love to try a proper haggis. I've made a few but have no frame of reference for how close I'm getting. Sadly its nearly impossible in the US because you can't buy lungs (at least I can't find them) so you have to know someone who raises lambs.

From Serious Eats

The Food Lab: How To Make The Best Chili Ever

Agreed, great and thorough article. The debate will rage on but I have to disagree with your second point about the ultimate chili - it must have a robust full flavor but I don't think beef is required nor meat at all. From the cook-offs I've been too the vegetarian chili usually surpasses the meaty ones. Maybe you just have to have a better chili making base to enter a veg-chili tho.

From Serious Eats

Should the Health Department Crack Down on Raw Eggs in Cocktails?

I'll join most of peanut gallery. If I'm drinking alcohol then I'm a big boy and can decide if I am willing to take the risk of including raw egg. If I'm paying for an upscale cocktail they damn well better use raw eggs from pastured chickens not pasteurized eggs from caged chickens.

From Drinks

Serious Beer: English Porter

*Shelton Brothers imports a fine porter I should say

From Drinks

Serious Beer: English Porter

Also a big fan of English Porters (yes american brewers make great porters but most are *well* hopped compared to the malty english porters). Shelton Brothers Entire Butt is excellent as well. I've only had it once but loved it that time.

http://www.sheltonbrothers.com/beers/beerProfile.asp?BeerID=12

From Serious Eats

Fewer Waiters Going Penless These Days

Memory, pen, netbook, or just hollering directly at the cooks I'm always impressed by waitstaff. I royally sucked at it and marvel with wonder at their ability to bring me what I ordered (almost always get it right too).

One place we visited used blackberries to apparently beam your order to the kitchen. It took easily 5 times longer to order while our waitress fussed with the thing. I don't care if you memorize or jot so long as its not disruptive.

From Serious Eats

2010 Trend Prediction: Fancy Oatmeal

steel-cut, rolled, mineral water...doesn't matter - oatmeal is gross**. Cream of wheat or grits make a much better breakfast.

**I understand many do not agree with my position

From Serious Eats

Cook the Book: 'Jamie's Food Revolution'

It sounds stupid but homemade pizza. I make big batches of dough and freeze in pizza sized balls, same with pesto from the garden and sauteed mushrooms from the woods. Its all fast, local, dirt cheap, and better than most fancy joints around.

From Serious Eats

In Season: Persimmons

@lemonfair that's partly why i want to stay in NC. Things grow here I couldn't dream of in VT (namely persimmon, prickly pear, and fig). I just made a wild persimmon mead so we'll see how that goes.

From Serious Eats

Video: Julie Powell on Butchery and Marriage

Some wonderful insights, it is a beautiful thing despite how many people feel about butchery. All you can do is let go and let the muscles guide you.

From Serious Eats

Are You a Triangle or Rectangle Sandwich Cutter?

@finewinendine @noanise - same. I greatly prefer diagonal but, if I cut, I do it rectangular. Not sure why but its what I do.

From Serious Eats

9 Tasty Foods Named After People

I applaud you for not titling this "the 9 best" or "the top 9" - digg and reddit ruined lists for me because of that.

There are countless dishes named after people and I'd like to toss another in the mix: Oysters Rockefeller. Named after Rockefeller because the sauce is so rich. I've been dying to make this with oyster mushrooms.

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Polls

From Slice

christopher answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

From Slice

christopher answered "Yes! Love 'em!" to Do you do white pies?

See more polls by christopher »

Quizzes

From Serious Eats

christopher got 80% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

christopher got 75% correct on How Much Do You Know About Food Preservation?

From Serious Eats

christopher got 50% correct on How Much Do You Know About Vegan Substitutes?

See more quizzes by christopher »

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