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From Serious Eats

Critic-Turned-Cook Gets Hurt Mixing Politics and Food

As a Katrina-evacuee/returner who now lives in D.C., I can relate. If people only knew the food items I've cried over, missing (both the pre and post-Katrina) New Orleans...

From Serious Eats

Serious Heat: Peppercorns 101

I love adding tons of white pepper to my cucumber gazpacho. Spicy, without alot of aromatics. Yum!

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Damn, and then I underscore my biting wit by accidentally posting twice.
Going to go beat myself up now.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Perhaps it was your delivery, my friend. You see, there is a difference between exclaiming that a thing (in this case, Mexican food) is boring, Full Stop and explaining that your particular palate cannot discern the difference between the dishes in a particular region's food.

From your delivery, I understood you to be describing the food itself as boring (as in, "that barn is grey") versus your perception of the food ("because I am color blind, that barn looks grey). The difference is subtle, but it's there.

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Ethiopian Recipes

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Bacon Chocolate Caramel Cheesecake

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Lamb Meatballs

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Chocolate Covered Cherry Cupcakes with Chocolate Ganache Icing

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Serious Grape: Drink Pink

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From Serious Eats

Critic-Turned-Cook Gets Hurt Mixing Politics and Food

As a Katrina-evacuee/returner who now lives in D.C., I can relate. If people only knew the food items I've cried over, missing (both the pre and post-Katrina) New Orleans...

From Serious Eats

Serious Heat: Peppercorns 101

I love adding tons of white pepper to my cucumber gazpacho. Spicy, without alot of aromatics. Yum!

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Damn, and then I underscore my biting wit by accidentally posting twice.
Going to go beat myself up now.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Perhaps it was your delivery, my friend. You see, there is a difference between exclaiming that a thing (in this case, Mexican food) is boring, Full Stop and explaining that your particular palate cannot discern the difference between the dishes in a particular region's food.

From your delivery, I understood you to be describing the food itself as boring (as in, "that barn is grey") versus your perception of the food ("because I am color blind, that barn looks grey). The difference is subtle, but it's there.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

"I also ate out at the best restaurants in town. I've eaten in Tijuana and San Diego and LA, in Phoenix AZ, as well as in Mexican joints all over the country, further removed from Mexico. From high end white table cloth to taco stands. It's good. It's just, well, boring. It all ends up tasting the same."

Hmmm, simon--have you thought that maybe it's just you?

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

"I also ate out at the best restaurants in town. I've eaten in Tijuana and San Diego and LA, in Phoenix AZ, as well as in Mexican joints all over the country, further removed from Mexico. From high end white table cloth to taco stands. It's good. It's just, well, boring. It all ends up tasting the same."

Hmmm, simon--have you thought that maybe it's just you?

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

I must admit that all I need is a can of Country Time and a HUGE glass of ice...

From Serious Eats

Serious Cocktails: Pining for Pimm's

Oooh Pimm's Cup at Napoleon House, you helped me survive many a hangover in the crushing New Orleans heat.

From Serious Eats

Are You a Gastrosexual?

Ugh....HATE this stupid, stupid concept. Go away, PurAsia and Dr. Levy (who claims to have coined the term "Foodie" ---HAAAATTTEEEEE--and is now responsible for "Gastrosexual.")

From Talk

Weekend Cook and Tell: What's In Your Pantry?

What's in my pantry? That depends, has my roommate been cooking?

If she has, then all my sundried tomatoes are gone, as is my arborio rice, and the EVOO. Goat cheese in the fridge? Nope. Chicken stock? HA!

So, basically, I'll have 2 Tbs. of multi-purpose flour, my half-dead basil plant, and a can of leechee fruit to cook with. Yum!

From Talk

Ethiopian Recipes

These tips are all awesome! Thanks! I've been tipped off on an Ethiopian grocery in Alexandria...I def. plan on using their injera and probably their spice blends, too. hkydiva--we used to watch the Frugal Gourmet tv show every weekend in my house. My parents still use a huge metal manual coffee grinder for their black pepper, just like Jeff Smith.

From Serious Eats

Cook the Book: 'Real Cajun'

Cochon=unadulterated awesomeness. My favorite food memory as a child is random...I remember going camping with my family, and my mom made these aluminum foil "pouches" to throw on the grill. They were filled with garlic, fresh herbs, shrimp, and veggies, and they were the most decadent thing I'd ever had. I immediately loved camping, and have been "chasing the dragon" to recreate that flavor ever since.

From Talk

Need advice on menu planning (Cooking with a Friend Series)

Hmmmm, whenever I'm skeptical about reheating, I throw it in the toaster oven instead of the microwave. If you have one, maybe that'll help keep a fritata/quiche crispy on top and bottom when you enjoy it later?

From Talk

So I Bought This Smoker and...

1. Smoke anything (chicken wings, whole chickens, pork) in a jamaican jerk marinade...it will be awesome. 2. Smoked food tastes better the next day. 3. Sorry folks, but I've found that the more "sustainable" smoking chips you get at Whole Foods and the like are more like mulch than chips and are crappy for smoking. 4. I just made a smoked veggie (tomato, fennel, artichoke, portabellas) pasta sauce for a contest, and it was pretty rockin'--don't be afraid to go outside the "meat box"--haha, meatbox--to fill up your smoker.

From Serious Eats

'F*** Yeah, Cilantro'

I've been known to overdose on cilantro--I'll crave it, and eat nothing but cilantro for a month. Then one day, the smell of it'll make me gag and I'm cold turkey for the rest of the season.

From Talk

where can I find great sushi in DC?

Have you tried Sticky Rice on H Street? It's not 100% "authentic" (re: their sashimi specials have things like beef seared in sesame oil) and I wouldn't go on a Friday or Saturday because it's packed, but it's yummy yummy yummy. My favorite roll there has tuna, grilled pineapple, jalapeno, and cilantro.

For a more authentic place, try Sushi Taro near Dupont Circle. On a warm spring day, they'll open the windows and it's a lovely experience. Either way, yelp.com may help you weed out the good from the bad...it hasn't let me down yet. (Well, except for the "Palace of Wonders" listing--that place is one of the worst-run businesses I've ever come across!)

From Talk

Worst cooking experience ever?

It's so stupid, but it's stayed with me for almost a year now. Last summer, in the middle of studying for the bar exam, I wanted to make a fresh grilled veggie pasta. Well, I sliced and marinated the veggies on the top shelf of the fridge, and they froze. Then I couldn't get the fire started in the New Orleans humidity for ANYTHING. Once the veggies were finally cooked, the freeze had made them mushy, so they came out like charred, steamed grossness. I threw a minor hissy fit (I blame bar exam stress) and I think we had chocolate instead.

From Talk

Lap-Band Eating - I Need Help For A Friend

Who doesn't love fruit "milkshakes"? Frozen fruit (strawberries, blueberries and peaches are yummy) and unsweetened soy milk make smoothies easy. If you add fresh grapes, you get a sweet, milky meal you can take your time and sip. Protein powder helps w/energy, and you can get lots of antioxidants, vitamins, and minerals out of the fruit. One blender full of smoothie, apportioned and put in the freezer can get you through 3 meals for maybe $15 total. Once you have the soy milk and protein powder, they get cheaper from there. If you can get her to do it, baby spinach, carrots, and avocado add fiber and minerals w/out changing the flavor or texture.

From Serious Eats

Cook the Book: 'Ten'

Hmmmmm....well, I always crave all food, but especially spicy, glutonous cajun food.

Which may explain why, when I visited my boyfriend in Paris over Thanksgiving, we quickly ditched our idea of having an elegant Parisian Turkey Day dinner, made our way to the butcher, then Bon Marche's American section (think individual cans of Dr. Pepper soda, 13 types of pancake mix, and "cajun seasoning") and made a cajun Turducken, sweet potato pie in one of those pre-made shallow tart shells (sans cinnamon, couldn't find it), and icky, canned, jellied cranberry sauce that made it feel like home. We also invited some Frenchees, who were appropriately appalled at our bird-within-a-bird-within-a-bird covered w/cayenne pepper and granulated garlic.

From Talk

Boneless Skinless Chicken Breast Blues

I cover them with spicy flour and pan fry them, then I put a red peppery, ginger, garlic, orange juice glaze over them for Orange Chicken just like at the mall Chinese Food place. :)

From Talk

Vacation Cooking

Oh! And you can marinate a flank steak overnight w/some simple ingredients and then broil it--serve it as an entree or over salads.

From Talk

Vacation Cooking

I'm always a fan of oven-braising a giant pork shoulder roast in some water and cider vinegar, shredding it, and serving it (with our without BBQ sauce) as sandwiches w/coleslaw, or an entree with some mac n' cheese and a salad (or both on seprarate days). It's old school, so the elderly folks love it, and kids go gaga for it.

From Talk

Disturbed by near-slavery in Florida's tomato industry

This organization does good work in Florida, and elsewhere. They actually struck an accord with Taco Bell in 2005, and the site has alot of information about their current efforts to end the tomato slavery in Florida.

http://www.ciw-online.org/

From Talk

What should I serve with honey garlic sausages?

Something Asian and spicy? Like sesame noodles with red pepper flakes(Epicurious has a good recipe) and veggies. That way you get sweet and spicy, with flavors that are common to that dynamic.

From Talk

How long to thaw a 12-pound steelhead?

I know with poultry, the best way is the "convection" method of dripping water onto the bird as it sits in another water bath. The dripping water pulls the cold air away from the meat and keeps the temperature lower than room temp. over the surface of the food. This Thanksgiving, we had to thaw a turkey, chicken, and duck in one day (woot Turducken!) and we accomplished thaw w/a 12 lb. turkey in about 4 hours w/the convection method.

The fridge may take 3-5 days, just judging on my experience w/12 lb. poultry.

From Serious Eats

Critic-Turned-Cook Gets Hurt Mixing Politics and Food

Although I felt a strangle in my chest when I read this post, I'm glad to have done so. I love the Crescent City and could easily go on a diatribe regarding the aftermath of that devastating storm. But I'll just stick to the food and say the post puts me in the mood for a good muff, whose piece de resistance, of course, is the olive salad.

From Serious Eats

Critic-Turned-Cook Gets Hurt Mixing Politics and Food

@FlavorCountry: If you really want to understand the history of the levees and why they and those responsible for building and maintaining them ought are at fault here, I'd direct you and anyone else interested to a phenomenal book called Rising Tide: The Great Mississippi Flood of 1927 and How it Changed America. The historical lessons are directly on point and, because the book came out well before Katrina, it has none of the political finger-pointing that typically overwhelms disagreements about Katrina.

Also, without getting into a political discussion of how the role of government has changed since the 1870s, I'd still argue that the comparison to Chicago is inapt. Even after the fire, transcontinental commerce and transportation was such that Chicago was critical to the nation's financial lifeblood. There was a whole lot of money for private investors to make by buying up land and building up businesses in the city, some of which actually expanded thanks to the fire. New Orleans does not occupy nearly as important of a place in the country's finances. Even before the current financial crisis, there was simply not anywhere near enough immediate incentive for private business to invest in New Orleans.

From Serious Eats

Serious Heat: Peppercorns 101

I forgot that i wanted to mention long pepper(Piper longum). I'm surprised it didn't make the list, since it's an actual member of the pepper family, unlike pink and sichuan pepper. It's not for every application, but it has such a lovely aroma and more heat than regular black pepper(Piper nigrum). I made some truffles flavoured with long pepper last christmas and they were a big hit.

http://www.uni-graz.at/~katzer/engl/Pipe_lon.html

From Serious Eats

Serious Cocktails: Pining for Pimm's

From the horse country of Virginia I would like to add that Pimms makes the scene at many a race and polo match, as it should, of course. I love to take a couple of bottles along for a full afternoon of races, and believe me everyone who stops by leaves smiling. My recipe involves making my own sour mix of simple syrup, lemon AND lime juices, then pouring in a bit of that for each drink, add the Pimms, top with soda water, stir with the cuke. YUM.
Will be trying out adding mint and strawberries soon, sounds wonderful.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

hahaha ned flanders! spot on...

tongue was definitely the easiest of the four! but i think tripe is much more difficult than pig ear... not really a fair challenge - everyone should have had the same body part or ones that were of equivalent difficulty.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Thought Ludo would go for chicharones - the "street" folks would have recognized fried pork rinds immediately. Thought Wilo's offering was good for the crowd but not for the judges as the beef heart was buried among more traditional sandwich meats.

This was the first episode where the staging by producers just jumped off the screen. Not even one person in the crowd was shown turning their noses up at offal. Obviously a herded group during a cold day at a theme park. The Bayless/Ludo conflict seemed contrived as well.

From Serious Eats

Serious Cocktails: Pining for Pimm's

I am a true Pimm's Cup devotee. I've only seen it on offer in one Indian restaurant I frequented on a business trip in downtown San Francisco. That was thirty years ago and I have long ago forgotten the name of the restaurant but not their food or drink. I wonder if anyone knows which establishment I am talking about. Seems in was down in a basement setting...
I ramble, over the years I have maintained my love affair whenever I would find Pimm's in our local state liquor store; a rare occasion (Seattle). From my perspective, it is more refreshing and appropriate for hot summer days than a Mint Julip. Now my southern ancestors are spinning in their graves.

From Serious Eats

Serious Cocktails: Pining for Pimm's

tanaya...the state liquor store at U-Village has Pimms.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Seikel, Rick Bayless is a straight up dick? That's a remarkably hostile remark that seems to have no basis in fact.

I wrote about him for a magazine a few years ago, and he was nothing except kind and generous with his time.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

I started watching this episode but changed the channel before it really got started because that French guy was rolling his eyes and being pissy over Rick Bayless and his enthusiasm. I figured that if I wanted to smack someone within seconds of being introduced to them it didn't bode for relaxing TV.

Anyway, I'm tickled to hear that RB won. He's goofy but his goofiness is so good-hearted and harmless that I totally forgive him.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

I was so proud of WILO BENET... He is an awesome chef and his food is amazing. If you ever come to PR and money is no object (because it's quite expensive for PR standards), you should book a reservation at his restaurant PIKAYO at the PR Museum of Art. It's lovely...

And tripletas are a very, very popular street food here... it's like the construction worker lunch of choice. He went for what he knows... and stayed true to his style of cooking.

I was hoping he would reach the champions round to see him compete again, but I was very proud to see him take second place. I was also proud to see the exposure given to teh San Jorge Children's Hospital...

I'm telling you... it's PRican week here in SE.

From Serious Eats

Serious Cocktails: Pining for Pimm's

The thought of Pimms and Creole Shrubb is quite intriguing. That could almost be a Serious Cocktails post in itself.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Aside from getting stressed and cranky at prep time, I think Ludo's bragging and ribbing was mostly tongue-in-cheek. He was grinning the whole time, and when he was actually put on the spot, he seemed nervous and genuine. The challenge put him way outside his comfort zone, and I got the impression from the start that he didn't actually think he was going to win.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

The barn is a desaturated mid value shade of brown. And Mexican food is boring, for the most part.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

I thought the Frenchman's attitude was despicable and his snide remark about Bayless paying off the judges a greater insult than Bobby Flay's cutting board trick.
I will no longer eat french fries--I'm sticking to European chips.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

@simon - NED FLANDERS! THAT'S IT! I couldn't sleep last night trying to think of who he reminded me of. Why are his top teeth so frickin' straight? Why does he chuckle? How does his hair stand up so cheerily, and where is his green sweater?

Thank you, I can rest well tonight.

From Serious Eats

‘Top Chef Masters,’ Ep. 3: Offal on the Street

Yes it is me. I find it boring. What part of that didn't you understand?

From Serious Eats

Serious Cocktails: Pining for Pimm's

When I studied abroad in England, I used to drink this all the time! Anytime I see it in a liquor store in the US, I buy it! It taskes great with ginger ale and a squeeze of lemon juice.

From Serious Eats

Serious Cocktails: Pining for Pimm's

Please tell me where I can get Pimms in Seattle. I've been looking everywhere!

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

Thanks to all who entered, and congrats to winner finsbigfan! You have been sent an email on how to claim your shirt.

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

With lemons!

If I don't have the will to squeeze a few of my own, Newman's Own is OK

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

Muddle together sugar and mint. Let sit for a little while, then add in plenty of fresh lemon juice. Mix in water to taste (seltzer water if you're feeling fancy), adjust sweetness/sourness, strain and serve, please!

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

Simple syrup, or honey. Lot's of lemon juice. I like tart lemonade!

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About erancili

Website: http://www.baconconcentrate.blogspot.com

Location: NOLA in soul, D.C. in body

About: I'm a lawyer who cooked my way through law school and the bar exam to stay sane. I love nothing more than to tackle the stove with a recipe that takes 3 hours plus to make. Then I eat it every night for a week.

Favorite foods: Gumbo, oysters, macaroni and cheese, chicken tikka masala, cheesecakes (sweet or savory), and...um...cheese.

Last bite on earth: A pungent goat cheese, drizzled with honey