Ben Scanlon & I are planning another Serious Eats meet-up! This time at Percy Street BBQ on Saturday, February 5th at 1PM. If you can make it, please leave a quick note for us here so we know you're coming! This way, we can get a large enough table to seat everyone! :) Can't wait to meet more Serious Eaters!! Hope you're all surviving these frigid temperatures!!
so my friend is stuck up in calgary for an indefinite amount of time -- and i say "stuck" only b/c she's from san francisco, she's lived in new york, and she's slowly growing weary of the freezing cold suburban/rural landscape. to ease her into life up there, i thought i'd get some suggestions for some serious eats that she could check out! nothing too pricey, hopefully more ethnic, and something more interesting than A&W fried foods. any ideas?? :)
I'd love to round up some Canadian foods, dishes, and recipes to kick off the the Olympics. Any ideas??
i'm newer to serious eats than other folks, but i wanted to ask if links could open up to new windows instead of just being re-directed to different areas of the site. or if that could be some sort of option technologically available? i like clicking open links and still being able to scroll down on the original page. i know that clicking on the photos in photograzing will open up new windows, but i was wondering if that could be possible with your other links as well. any help would be great. thank you!
so i wanted to try out the gas grill that's currently sitting unused in my brother's backyard. it's his friend's grill and we've been given free rein to use it. that being said, i wanted to see if serious eaters had any quick tips on gas grilling before i got started. i've never used one before, so i wanted to make sure i wasn't committing any heinous newbie mistakes! should i grease it with oil before heating it up? is it better too cook certain items on it than others? how quickly do i need to clean it after use? stuff like that. any help would be greatly appreciated!
so i used up all my mushroom caps the other night, but i saved the mushroom stems. i'm sure i can cut them up, sautee them, and throw them in my next omelette or scramble. but i just wanted to check in and see if there were any other ways i should use them. mushroom soup? bacon wrapped mushroom stems? just checking to make sure i'm not missing out on the next big mushroom stem recipe.
My brother and I just picked up our first CSA box together this week, and we got some great yellow carrots that I braised off with a bit of OJ and minced ginger tonight. Unfortunately, we have a HUGE bag's worth of the greens off the carrot tops. I feel awful throwing them away, especially since we're trying to be more "one with the earth" and all. Does anyone have any creative ideas on how to use them? Any help or direction would be great!
So this may sound totally random, but I always have the toughest time getting my parchment paper rolled out flat on my baking sheet! Unlike wax paper, which seems a little less unwieldy, it curls up as soon as I get it off the roll. And even though I'd like to spend the time flattening it out with a brick (or perhaps not), I'm wondering if anyone has a quick trick to keep my parchment paper from rolling back in on itself! Any ideas to get this baby flattened quick would be appreciated. Thanks!
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