Serious Eats: dachshund718's Profile

just wondering if you've sampled the frango chocolates now available at macy's? they were the marshall field's house brand, and macy's started selling them when they acquired field's. they're inexpensive {macy's often discounts them as well} and pretty good, especially the classic frango mints. or maybe they just taste like my childhood.

cybercita at 10:04PM on 02/17/08

From Serious Eats: New York

Chocolate Guide: Downtown

Hey Ed, Yum...all my favs, very comprehensive list.

When you have a moment, check out my most recent Video...
www.recchiuti.com/trolley

Cheers,
Michael Recchiuti

Michael Recchiuti at 8:39PM on 02/13/08

From Serious Eats

Cook the Book: 'Think Like a Chef'

And we have our winners!

They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL

Someone from Serious Eats will be contacting you all shortly for shipping info.

Thanks to everyone who commented, and tune in again for next week's Cook the Book.

Adam Kuban at 3:49PM on 12/11/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

stir frying

jamarkham at 11:17PM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

sear roasting

marahochman at 6:00PM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasting - particularly with vegetables

BrendaG at 11:43AM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Baking!

beyondblond at 9:02PM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Slow cooking beans in my clay pot.

joiei at 11:41AM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.

So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.

JayFout at 3:43AM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Braising

tereza at 9:32PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...

kfarrel3 at 4:58PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasing at high temps - the flavor profiles are intensified -the best!

gregsmom at 1:44PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Bring New York Strip Steak to room temperature; drizzle a bit of
olive oil onto both sides; season with Kosher salt and freshly ground
coarse black pepper, rubbed gently into the meat; then grill over
hottest fire until medium rare. Easy and delicious!

hermanb at 1:02PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Deep frying.

chungle at 11:52AM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

When baking or preparing anything in the kitchen, being organized is paramount. Having my ingredients lined up and ready for inclusions helps prevent inadvertent omissions and helps to keep the kitchen clean.

doodoolemonque at 11:07AM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Barbecue-ing, the real thing, low and slow on a steel grill using indirect heat generated by hickory wood coals, preferably on a warm spring, summer or fall day at a 1) racetrack, b) picnic ground in the country or c) drive-in (as in theater) in that order.

flattrack at 10:37AM on 12/08/07

From Serious Eats