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From Serious Eats

Taste Testing the 'World's Best Coffee'

It does read like the author equates fair trade to quality, but perhaps it's an oddly written comparison on price. Fair trade products (and fairtrade certification) are usually more expensive, even if only by pennies.

digt at 5:54AM on 05/25/09

From Serious Eats

Serious Green: Saving Energy By Using The Microwave

Is the "two-thirds" figure accurate? Cooking on the gas stove or a conventional oven wastes a lot of energy as heat but my microwave gives off heat from it's vent. The microwave uses electricity that probably from an oil or natural gas plant which aren't particularly environmentally friendly, lose energy in the conversion process, and loses even more energy as it travels along the power grid to your house.

That said I use my microwave almost everyday to boil water, reheat rice, and sometimes cook potatoes. I've even melted chocolate in it. GoodEaterKenji, I'll be trying corn soon too!

digt at 9:20PM on 05/07/09

From Serious Eats

Who's Going to Save Us from Uninspected Imported Fish?

Does anyone know why their budget was cut? How much did they inspect before?

digt at 3:19AM on 07/23/07

From Serious Eats

Sushi Chefs: Can We Talk?

There are loads of problems with "American sushi." My worst pet peeves are...

1 Real wasabi is always cut with a cheaper horseradish, if there is even any real wasabi at all. 2 Increasingly I see more and more chefs that are poorly trained, often not japanese, and don't have the expertise to talk about the food. I find that most sushi chefs are great at telling you whats good and giving you their chef's choice. The ones that say "everything is good" are the ones who don't know much. 3 Good fish is hard to come by and extremely expensive in America. You have many less options to begin with and the best fish costs you dearly (think at least $100/lb). 4 It's only going to get worse because good fresh wild fish is expensive, farmed fish is cheap, and fish farms kill off wild fish, which means wild fish gets even more expensive...

digt at 3:18AM on 07/23/07

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Recent Comments | Response to Comments

From Serious Eats

Taste Testing the 'World's Best Coffee'

It does read like the author equates fair trade to quality, but perhaps it's an oddly written comparison on price. Fair trade products (and fairtrade certification) are usually more expensive, even if only by pennies.

digt at 5:54AM on 05/25/09

From Serious Eats

Serious Green: Saving Energy By Using The Microwave

Is the "two-thirds" figure accurate? Cooking on the gas stove or a conventional oven wastes a lot of energy as heat but my microwave gives off heat from it's vent. The microwave uses electricity that probably from an oil or natural gas plant which aren't particularly environmentally friendly, lose energy in the conversion process, and loses even more energy as it travels along the power grid to your house.

That said I use my microwave almost everyday to boil water, reheat rice, and sometimes cook potatoes. I've even melted chocolate in it. GoodEaterKenji, I'll be trying corn soon too!

digt at 9:20PM on 05/07/09

From Serious Eats

Who's Going to Save Us from Uninspected Imported Fish?

Does anyone know why their budget was cut? How much did they inspect before?

digt at 3:19AM on 07/23/07

From Serious Eats

Sushi Chefs: Can We Talk?

There are loads of problems with "American sushi." My worst pet peeves are...

1 Real wasabi is always cut with a cheaper horseradish, if there is even any real wasabi at all. 2 Increasingly I see more and more chefs that are poorly trained, often not japanese, and don't have the expertise to talk about the food. I find that most sushi chefs are great at telling you whats good and giving you their chef's choice. The ones that say "everything is good" are the ones who don't know much. 3 Good fish is hard to come by and extremely expensive in America. You have many less options to begin with and the best fish costs you dearly (think at least $100/lb). 4 It's only going to get worse because good fresh wild fish is expensive, farmed fish is cheap, and fish farms kill off wild fish, which means wild fish gets even more expensive...

digt at 3:18AM on 07/23/07

From Serious Eats

Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?

I used love the simple HD flavors and savor it in small bits, never more than a few spoonfulls at a sitting. Almost everyone I know loves Cherry Garcia though and I can't stand it.

Now I just make my own that I like just as much.

digt at 3:04AM on 07/23/07

From Serious Eats

How-To: Eat All You Can Eat

I read the post on Chinese Buffets when it came out and it's great!

digt at 3:00AM on 07/23/07

From Serious Eats

New Iron Chef Contestants Announced

Am I the only one who finds Iron Chef America a snooze fest compared to the whacky Japanese version? The only thing that I like about it is Alton's commentary.

digt at 2:57AM on 07/23/07

From Serious Eats

BREAKING: Health Dept. Closes Di Fara Pizza

Looks like it was quite a bit of disgusting things that got them closed down, but there is no shortage of great pizza. Right when Di Fara is back open thats probably the best time to grab some because they'll have to actually pass this time (right?). What irritates me is that DeMarco wasn't honest with us.

digt at 4:27PM on 03/26/07

From Serious Eats

Serious Green: Saving Energy By Using The Microwave

Microwave ovens can save lots of energy - there have been many serious scientific studies on the topic all showing savings of up to 50% or more for specific heating or cooking uses. The food is usually far more nutritious than any other method than steaming: it is almost waterless cooking so the water soluble vitamins are not leached out. Also, the cook time is largely reduced. I'm a microwave scientist who has worked with microwave ovens for nearly 50 years and I own about 50 ovens, and have created many of the microwavable foods you buy in the supermarket. Finally, regarding Barbara Kafka's cookbook - if it is still in there - don't EVER try to fry inside the microwave - it is very dangerous!!!

microwaveguru at 2:54PM on 05/08/09

From Serious Eats

Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?

Well, since I can't eat sugar ice creams any more, it's all about the politics for me. I still haven't forgiven Pillsbury/Haagen Dazs for declaring war on little ol' Ben & Jerrys. I also like weird ice cream, so flavors like Phish Food and Chunky Monkey charmed me.

Hmm, I'll have to experiment with my Bamix, some cream, and some xylitol. Mango Chutney/Pecan, anybody? Avocado?

gentlyferal at 6:52PM on 12/31/08

From Serious Eats

Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?

I love Haagen-Dazs's Caramel Cone ice cream! It's like tasting a sundae cone in an ice cream!

justboycrazy at 1:21AM on 08/21/07

From Serious Eats

Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?

I'm all about Haagen-Dazs myself! They have more interesting flavors. Truthfully, I've never had anything of Ben & Jerry's before.

justboycrazy at 1:19AM on 08/21/07

From Serious Eats

Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?

Well after reading everyone's comments- Im going to have to agree that its def based on where you are in your life and what your taste buds are craving.
Honestly- when I was a child- I hated Haagen Dazs. I found it too bland- no spice! no chucks! just....ice cream. Now- I love it. I love that creamy, fattiness that is haagen Dazs
But- Im also a college student. And we young people LOVE chucks in our ice cream. After a night of "fun" - you want super double chucky brownie whatever- basically everything in your mouth at once.
I whole heartingly agree that B&J is the ice cream one eats alone, at a girls night, or after a night of drinking while H.D is very much one to savor

BUT- The BEST ice cream I have ever had came from France, in the northern parts, around Rouen. I could see the cows sleeping off in the distance- I knew it was fresh. And nothing, nothing- can beat freshness.


Haagen Dazs strawberry- lovely
B&J Dublin Mudslide- please, the taste of Baileys with brownie and fudge swirl......beautiful
Although, in the end, its all ice cream therefore all good to me

Lizable2007 at 11:43PM on 08/14/07

From Serious Eats

Häagen-Dazs vs. Ben & Jerry's: Which Are You Down With?

HD, HD, HD.... the whole spectrum from Rum Raisin to Vanilla Bean to "extra rich light" Dulce de Leche. Personal favorite is the discontinued Chocolate Turtle: chocolate with caramel and SALTY pecans. Damn that was good.

Now, i've heard that the B&J pistachio kicks butt for its whole and enormous pistachios, but I've yet to try it. And like the Cherry Garcia guy above, I think nothing on earth can compare to Chunky Monkey when it comes to a really brilliant combination.

Which leads me to HD's Black Walnut.... mmm. And then that leads me back to B&J's Oatmeal Cookie - a wonderful "junk" flavor.

And finally I finish up with B&J's recent (and discontinued?) most brillant flavor, simply because it was CHUNKLESS: Black & Tan. Boy, that was good - chocolate, malt, and stout ice creams with no other crap added. Anyone try that flavor and agree?

To choose one over the other for ever and ever, I'd still lose my bananas and go with Haagen Dazs.

tenacity at 11:52PM on 08/13/07

From Serious Eats

Sushi Chefs: Can We Talk?

On digt's points against American style sushi...
I'm not sure I understand what not being Japanese has to do with assessing the skill of the sushi chef.

marisa at 12:05PM on 08/05/07

From Serious Eats

Sushi Chefs: Can We Talk?

Trevor Corson here.

Ed, I have to disagree with you. Part of the point I was trying to make in my article is that the stoicism of our sushi chefs isn't "hundreds of years of cultural breeding" at all. In Japan, the reputation of sushi chefs going back to their (relatively recent) beginnings in the 1800s is one of boisterous camaraderie with their customers, and that's certainly what I experienced in Japan. Their stoicism here in the U.S. has more to do with simple cultural arrogance, and I don't think it's unreasonable to ask them to change, and treat us as equals to their customers back home.

In fact, I'd go so far as to argue that we're perpetuating an unhelpful stereotype by arguing that sushi chefs are entitled to their stoicism.

Annien brings up a legitimate concern -- the language barrier. In my experience, chefs with a positive attitude are perfectly capable of making the effort to transcend the language barrier, even with limited English skills.

tcorson at 11:21AM on 07/29/07

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