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From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: red capsicum (bell pepper)... preferably roasted and smoky
Raw: a ripe, juicy, perfumed nectarine

duncan_syrupandtang at 5:02AM on 09/25/07

From Serious Eats

Weekend Madness: Win an Autographed Copy of 'United States of Arugula'

I've never eaten arugula... because we call it rocket in Australia. So if David Kamp's book were to be made popular down here it'd have to be renamed. Well, not have to... but it might be advantageous. Except that then the title wouldn't sound as fun. United States of Rocket? Doesn't really work does it. Maybe that's why it's so hard to find a copy of his fascinating-sounding book down here. I love rocket. Fantastic on pizza. Great in sandwiches with provolone and tomato. Alas, the very first experience was a poorly judged salad. Maybe it would have tasted better if the chef hadn't been thinking 'rocket' (fuel) when he was mixing the terrible vinaigrette...

duncan_syrupandtang at 2:33AM on 09/23/07

From Serious Eats

In Design: OXO Good Grips Corn Stripper

I have to second the comment by txvoodoo. These "bulky, awkward knobs and handles, pandering to kitchen neophytes" are in fact fairly well-designed tools which are a great relief to people with reduced grip, dexterity or manual strength.

duncan_syrupandtang at 8:12AM on 09/22/07

From Serious Eats

The Best Frozen Custard

Thanks for your replies kathryn and elaine! Hmmm... so maybe this stuff is dense, low-egg ice-cream?

duncan_syrupandtang at 8:11PM on 09/19/07

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: red capsicum (bell pepper)... preferably roasted and smoky
Raw: a ripe, juicy, perfumed nectarine

duncan_syrupandtang at 5:02AM on 09/25/07

From Serious Eats

Weekend Madness: Win an Autographed Copy of 'United States of Arugula'

I've never eaten arugula... because we call it rocket in Australia. So if David Kamp's book were to be made popular down here it'd have to be renamed. Well, not have to... but it might be advantageous. Except that then the title wouldn't sound as fun. United States of Rocket? Doesn't really work does it. Maybe that's why it's so hard to find a copy of his fascinating-sounding book down here. I love rocket. Fantastic on pizza. Great in sandwiches with provolone and tomato. Alas, the very first experience was a poorly judged salad. Maybe it would have tasted better if the chef hadn't been thinking 'rocket' (fuel) when he was mixing the terrible vinaigrette...

duncan_syrupandtang at 2:33AM on 09/23/07

From Serious Eats

In Design: OXO Good Grips Corn Stripper

I have to second the comment by txvoodoo. These "bulky, awkward knobs and handles, pandering to kitchen neophytes" are in fact fairly well-designed tools which are a great relief to people with reduced grip, dexterity or manual strength.

duncan_syrupandtang at 8:12AM on 09/22/07

From Serious Eats

The Best Frozen Custard

Thanks for your replies kathryn and elaine! Hmmm... so maybe this stuff is dense, low-egg ice-cream?

duncan_syrupandtang at 8:11PM on 09/19/07

From Serious Eats

The Best Frozen Custard

Please forgive this very unlocal question -- what on earth is frozen custard? I'm quite a few thousand miles away (Australia) so can't pop out to buy a tub to taste it. And, well, ice-cream is just a type of custard that has been frozen, so... I'm perplexed.

duncan_syrupandtang at 8:00AM on 09/19/07

From Serious Eats

The Best Frozen Custard

13JE09, C. 1532 HRS
Dear Serious Eater,
EAST COAST ORIGINAL FROZEN CUSTARD of Fairview Park, Ohio,
is another mecca for frozen custard lovers ! Custom machinery for top quality taste and texture. Sugar~free frozen custard always available too.
http://cityvoter.com/
east-coast-original-frozen-custard-18900-lorain-rd-fairview-park-oh-44126/loc/30551

BIG EATER at 3:38PM on 06/13/09

From Serious Eats

The Best Frozen Custard

As a Wisconsinite I have to say that Kopps tops the list of the world's greatest custard. I have never ever been disappointed with any of the custard I have eaten there. I have traveled all over this great nation and sampled frozen custards from anywhere I could find it. Kopps is tops.

Yorick at 2:11PM on 12/04/07

From Serious Eats

The Best Frozen Custard

If you're in Western PA, check out Glen's Custard in Springdale. They have the original custard machines from the thirties, still in working condition and producing their custard every day. Wonderful stuff-- I grew up on it!

therealpotato at 2:03PM on 12/03/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Thanks to everyone for commenting and congrats to our winners: tkln, bluebird, pezbabypez, JEP, nellopea, lorrior, dmbfanmd, jkiller5150, lekkercraft, lardarium.

Robyn Lee at 2:46PM on 10/08/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: Kabocha Squash
Eating: Durian - sorry, but it's true. I love this stuff.

holybasil at 1:57PM on 10/01/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: Broccoli
Raw: Raspberries

BitterSweet at 10:59AM on 10/01/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: Carrot
Raw: Pears

urbanmike at 10:46PM on 09/30/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: fennel
Raw:Blueberries

ErikaWaz at 7:54PM on 09/30/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: chard
Raw: Mango

hreisig at 7:04PM on 09/30/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

My favorites are:

Raw: plums
Cooked: spinach

xalexx at 5:30PM on 09/30/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

fruit raw & cooked
1.) pear
2.) pear

or...

I CAN"T BELIEVE NOBODY HAS SAID IT?!

vegetable raw & cooked
1.) garlic
2.) garlic

tyronebcookin at 10:59AM on 09/29/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooked: snow pea shoots

Raw: wax apples (found in asia. known in mandarin as "lian wu")

thehungryrose at 1:39AM on 09/29/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: Potatoes or Tomatoes
Raw: Carrots

LilacButterfly at 1:15AM on 09/29/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

broccoli
just ripe nectarines

cher48603 at 8:34PM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

cooking: tomatoes
eating: tomatoes; raspberries

earlgreyt at 5:09PM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: sweet potato
raw: pears

jedimtb at 5:03PM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: apples,spinach,
Raw: blueberries, tomatoes in season, watermelon

Mich23 at 4:05PM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: potatoes
Raw: Heirloom tomatoes with a sprinkle of salt and pepper - there's nothing better!

SaraK at 3:12PM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: Tomatoes. So versatile.
Raw: Granny Smith apples. Love the tang and crunch.

nellopea at 1:45PM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking: Eggplant
Raw: Heirloom Tomatoes or Zucchini...it's a toss-up.

StudentStomach at 10:52AM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

Cooking (at the moment): delicata squash
Raw (at the moment): apples

mainegirl at 8:54AM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

cooking: sweet potato
raw: avacado

jenjacobs at 8:33AM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

cooking: brussel sprouts
raw: tomatoes

sunmoonstars75 at 1:48AM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

1. Guanábana
2. Soursop

lardarium at 1:38AM on 09/28/07

From Serious Eats

Cook the Book: 'How to Pick a Peach'

cooked: roasted cauliflower
raw: perfect cantaloupe

wisekaren at 9:32PM on 09/27/07

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