A Potted Plant Dessert: The Harvest at Spot Dessert Bar

Yeah we love Heston too!

Steakcraft: Watch Marc Forgione Make a Porterhouse and Steak Tartare at American Cut

@Tupper Cooks, yeah? No flaw in your math, eh? How'd you arrive at "800 or more" then? A couple of porterhouses and a chateau Margaux?
Obviously it depends on how much more you can savor aside from the steak. Personally I don't order desserts at steakhouses - at least not in one sitting. I may order a salad or an appetizer. Based on the price listed above, I would not think my tab for 4 would top 400 bucks.

Steakcraft: Watch Marc Forgione Make a Porterhouse and Steak Tartare at American Cut

@Tupper Cooks, a flaw in your math there. These large portioned porterhouses at supposedly high-end steakhouses are often over 40 oz. and meant to be consumed by two. A table for 4 NY Giants linemen would order 4 porterhouses.

@jedd63, on avg, restaurants charge 3 times the raw ingredient cost. That covers all your fixed and variable costs and a healthy margin usually between 10% to 20%.

Beyond eggs
The website should have everything. There's so far the mayo and egg replacement for baking. It doesn't seem to be commercially released yet. If this thing turns out to be as good as they say it is, could be revolutionary for people with egg allergies and vegetarians/vegans .
There is a whole bunch of clips of media interviews reports and TED talk of the CEO at the bottom of the webpage.

The Food Lab: Vegetables, Salt, and the Science of Perfect Gazpacho

Yeah I don't get it either. If the liquid that you so painstakingly extracted out of the veggies are gonna soak the bread and ultimately be incorporated into the soup, what's the point of extraction? Why not just blend the bread into fine crumbs and blend everything altogether?

Pantry Essentials: All About Fish Sauce

This article hardly amounts to *EVERYTHING* there is to know about fish sauce, does it?

A Slice of Kenya: Building a Pizzeria in Nairobi, Part 1

what's the name of the pizzeria btw?

A Slice of Kenya: Building a Pizzeria in Nairobi, Part 1

Awesome dude. Talk about a pizza adventure! Aslo kudos to your parners/bosses who're trying to bring good pizza to the continent.

Smoked Char Siu Pork Shoulder Steaks

I like to try the bone-in loin steak with this recipe and make Smoked Char Siu Pork Chops. Will it not dry out too much in the smoker?

A Late Night Korea Town Food and Bar Crawl

@kimchijjigae, no I have not. Lest you're the type who goes to McDonald's for salad, why the heck would ya want a menu at gam me ok and a place called NY gomtang ?

@joonjoon, gomtang places don't do seollungtang cuz it's a cheap cityfolk substitute for gomtang. But, whatever helps you sleep at night.

@Humbucker, you're just dead wrong about that.

A Late Night Korea Town Food and Bar Crawl

@kimchijjigae, oranges and apples my friend. Gomtang and seollungtang are 2 completely different things. That said, gomtang is usually the richer, more expensive.

A Late Night Korea Town Food and Bar Crawl

@Max Falkowitz, in downtown Seoul, there are places that'll make most manhattan rent look like a joke. Beef is substantially more expensive in South Korea than anywhere in US. So I don't see why the soup has to cost 4 times it does in Seoul. Obviously "outrageously expensive" is a subjective argument. However, 17 dollar seol lung tang is one for the record books.

A Late Night Korea Town Food and Bar Crawl

@robertgoulet, buddae jigae is usually 2 servings or greater. So it's not outrageously expensive. And it's not born out of poverty. It's born out cooking with foods american troops bootlegged out of their food supplies to locals. It's more a novelty dish when it was conceived.

A Late Night Korea Town Food and Bar Crawl

I've had the soup at gam mi ok. It's good. But 17 bucks is beyond outrageous. I'd say 99% of the seol lung tang is sold for no more than 7 dollars in seoul. The soup at 7 star hotel restaurants couldn't be more than 10 bucks. They do the soup pretty well, but 17 bucks is highway robbery.

Sugar Rush: Doughnuts at The Donuttery, Huntington Beach, CA

Be they donuttery, be they donuts.

Brooklyn: New Franny's Going Strong

Any other intel about ovens beside just wood-fired?

The Food Lab's Complete Guide to Dry-Aging Beef at Home

Great job. Awesome post.

Top This: The Salad Pizza (à la Grey Block Pizza)

@TXCraig1, never met a salad pizza that didn't make me frown, but I'd gladly eat yours. Recipe plz!

Grilled MILKimcheeze Sandwich from 'The Kimchi Cookbook'

I'd drain the kimchi to begin with and cook the kimchi with butter for a couple of minutes before proceeding to top the sandwich.

Paulie Gee to Open a Baltimore Location with 'Pizzablogger'

Nicoletta: What Michael White is Really After

Biggest load of crap White ever put out. The biggest and probably the only load of crap Slice ever put out.

Video: Ask Nancy Silverton, Week 3

I'd like to express my gratitude to the folks at SE and Nancy.
Ditto, John W.
It does make sense. With addition of wheat germ, home bakers could expedite fermentation and the dough would less delicate, but more workable and forgiving. Nancy's pizzaioli take extra caution when shaping a round which could be difficult for less-experienced pizza makers.
I also heard a rumor of other grains in the mix such as buckwheat and I wanted to know if there's any truth in that.

My Pie Monday: Bird's Nest Pizza, Pulled Pork, RAMPS(!) and Much More!

A question for @TXCraig1: Were they fresh asparagus? or did you blanch them?

Daily Slice: The Sausage Factory, San Francisco

Good hearty sausage goes a long way, but perhaps not enough to offset the thick doughy crust?

Video: Ask Nancy Silverton, Part I

One pizza master crediting another, awesome! Everyone saw the crumb structure on the bianca, right? What a beaut.

Beyond eggs

Has anyone tried this plant based "Beyond Eggs" that on sale at whole foods in California? They say that this thing wowed Bill Gates and he's backing it. What's it like? How close does it come to the real thing? What's it made of?

Naples, Camorra and the food we eat

Fellow Slice'rs, I'd like to introduce a video I found on YouTube. It's a documentary film produced by BBC2 that aired in July 2011.
For the most part, it is about how the camorra is destroying the Naples with drugs, homicides, extortion, corruption, etc by following the lives of two ladies who lead the fight against them. There is a couple of spots where it might be of particular interest to us as consumers of what we trust to be fine neapolitan goods.
As a slice'r I found it alarming when the prosecutor lady mentions the camorra's migration to legitimate business sectors such as mozzarella production. The video also includes testimonies of local farmers who believe that the soil and water supply are contaminated by camorra's toxic waste dumping overlooked by politicians, and goes on to claim that crops, livestock, and even human lives have been lost.

Here's BBC's description of the film and the link to the vid.
The Camorra, the Naples mafia, is Italy's bloodiest organised crime syndicate. It has killed thousands and despite suffering many setbacks is as strong as ever. It is into drug trafficking, racketeering, business, politics, toxic waste and even the garbage disposal industry. Naples's recent waste crisis was in part blamed on the crime syndicate. Its grip on the city is far reaching.
Talking to Camorra insiders who have never spoken to the media before, and drawing on interviews with Camorra victims who are fighting back, reporter Mark Franchetti investigates Italy's deadliest mafia to learn how it has survived so long in a country at the heart of Europe and what it will take to defeat it.

Homemade custard based ice cream with blender?

If anyone's ever made custard-based ice cream, or 'frozen custard', you'll know what I'm talking about. The whole.... scald-the-cream-in-sauce-pan-then-pour-just-a-portion-of-it-into-the-egg-mixture-and-then-back-into-cream-and-stew-over-again routine. Cream is heated to cook at the same rate as the yolks and the whole mixture is heated again to... make custard I presume? Way too time-consuming, not to mention requires constant stiring and attention.
Is this altogether necessary? Well, what if you were after the eggy, yolky flavor in your ice cream but not so much custardy texture? Assuming pasteurized eggs are used, why not just blend away the egg yolks & sugar while pouring scalded cream in a thin stream much like blender hollandaise? You could scald the cream in a microwave oven which renders use of sauce pan and stove obsolete. You also won't to chisel away at burnt milk solids along the side of your pan. The whole process shouldn't take any more than 5 minutes? Would it make a huge difference in final texture?
Please share your thoughts.

Harvesting lactobacilli in yogurt to cultivate sourdough?

Lactobacilli. They're the little guys producing the pleasantly fragrant sourness in dairy like yogurt and sour cream, right?
I've been pondering cultivating my own sourdough culture for home baking, and from what I understand most wild yeast cultures do contain some form of lactobacilli. I was wondering if anyone ever tried incorporating lactobacilli present in yogurt to sourdough.
Please share with us your experience/know-how.

First Look: Pizzeria Vetri Opens Doors in Philadelphia, PA

Chefs enjoy when their food's the primary topic of discussion, but at Pizzeria Vetri, it's the oven that captures the conversation. Six feet across and four-plus tons on the scale, the Renato Riccio-made beast is definitely a looker, but it's the peculiar schematics—dual facing mouths, with counter on one end and kitchen on the other—that allows peel wielders to shout orders into the oven and have them float out the other side. Calling up a Caesar or checking in on a calzone? For best results, yell directly into the fire. More

The Food Lab: How to Make Parisian Gnocchi

We've all met gnocchi before. Those potato-based pasta pillows that at their best are light and bouncy, though more often then not come off as leaden and heavy. Well, those gnocchi are another story for another time. Today we're hear to talk about their even pillowier, and—most importantly—far easier-to-make cousins, gnocchi à la Parisienne. If you ask me, they're tastier, as well. More

Top This: Bianca Pizza (a la Ragazza)

A bonafide tomato/tomato sauce enthusiast, I'm certainly guilty of dismissing white pies as 'boring.' That's until I tried the Bianca at San Francisco's Ragazza. Chef Sharon Ardiana blends sharp, aged provolone, preserved Meyer lemon, and a straight-up dangerous onion crema to form the Bianca's base. This is topped with a sprinkling of snappy fresh arugula, and a pour of extra virgin olive oil. More

First Look: 800 Degrees Neapolitan Pizzeria, Los Angeles

As Neapolitan-style pizza prices rise and a rise, former Restaurant Michael Mina Chef Anthony Carron dreamed up a restaurant concept that would bring the prices back down. How cheap? $6 for a 12 inch Margherita cheap! Instead of skimping on ingredients or wood fire ovens, Chef Carron partnered up with Adam Fleischman of Umami Burger and Allen Ravert of Mexicali Cocina Cantina, to create an authentic as possible fast-casual Neapolitan pizzeria. More

Top This: Lardo Pizza (à la Otto Enoteca Pizzeria)

"So is lardo essentially just....fat?" Someone recently asked me. Well in a way, yes, but really, it's so much more—pure pork fatback cured with salt and other spices such as rosemary, pepper, and garlic. The Lardo Pizza at Mario Batali's Otto Enoteca in New York City's Greenwich Village is an ode to the rich, slightly musky, creamy, silky perfection that is lardo. More

Top This: Mushroom and Farm Egg Pizza (à la ABC Kitchen)

There is something alluring about a golden egg yolk running all over your pizza. At Jean-Georges Vongerichten's Greenmarket-inspired ABC Kitchen in New York, Chef Dan Kluger takes breakfast pizza to new heights by placing an oh-so-runny farm egg atop his earthy wild mushroom, Parmesan, and oregano pie. Did we mention that he throws a little homemade ricotta and tangy Tomme-style cheese in there for good measure? It's a pizza I'm definitely going to want to make at home. More

Daily Slice: Girella at Don Antonio, NYC

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photograph: J. Kenji Lopez-Alt] Since opening a month ago, we've had a great first look and 'Top This' recipe post from mid-town Manhattan's newest Neapolitan pizzeria, Don Antonio. The Antonio Starita and Roberto Caporuscio pizzaoli partnership here guarantees that the pizzas are gonna be the real deal, but when I saw the Girella ($21), I had to get my mitts on it. Why the Girella? Because this roulade of mozzarella looks freakin' awesome:... More

Redd Wood in Yountville: A Pizza Destination in Napa Valley

When we editors are out on eating tours, like we did with Ford Escape in Napa a few weeks ago, we tend to map out our own itineraries. But Serious Eats overlord Ed Levine does chime in with opinions from time to time—and when he does, they tend to be pretty spot-on. "Redd Wood is Richard Reddington's new pizzeria," he emailed us. "I just met him [in Los Angeles] tonight. I had apps at his other restaurant in Yountville, Redd, and they were really good. I bet his pizza is pretty damn good. You should try it." More

Top This: The Lombarda (à la Osteria)

The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there's that egg. More

The 8 Best Pizzas in the Pacific Northwest

While the major hubs in the Pacific Northwest don't have a pizza tradition, there are plenty of passionate pizza people that have opened up shop in Seattle and Portland. The pizza landscape has changed dramatically in the last seven years, so much so that Portland and Seattle seem to be leading the charge in the pizza renaissance. And despite not having regional styles steeped in history, pizzerias in the Pacific Northwest are putting their own stamp on Neopartisinal pies through local sourcing, creative toppings, and new approaches, all of which perpetuate the evolution of pizza. More

The Food Lab: How To Make Beef Barbacoa Better Than Chipotle's

There's no denying it: People love Chipotle's beef barbacoa, and it's with good reason. By fast food standards—I might even go so far as to say by any standards—it's tasty stuff. Slow-braised naturally raised beef shoulder clod flavored with chipotle chilis and cumin, it's tender, juicy, and well-seasoned. This is, of course, only useful news if you happen to be strolling by a Chipotle when the urge for a burrito strikes, which leaves us with one answer: That's right, we're going to make it ourselves. And while we're at it, why not set ourselves the goal of making it even better than Chipotle's? More

Scottsdale, Arizona: 'Pomo Pizzeria Napoletana

'Pomo Pizzeria Napoletana is situated in the Borgata, a faux Italian plaza built about 20 years ago in the heart of Scottsdale, Arizona. Stefano Fabbri opened the restaurant—the valley's first VPN-certified pizzeria—in February of this year with his Acunto Forni brick oven as the prominent centerpiece. This 6,000-pound beauty was hand-built in Naples, shipped across the ocean, and then brought all the way to Arizona. More