Serious Eats: gwcafe's Profile

There is nothing like the "sugar and snow" custom in Vermont that takes place during the sugaring (maple syrup) season when folks get together after a fresh spring snow, and pour hot fresh Maple syrup over the snow making a chewy maple snack that acts as a perfect foil for the various pickles that everyone brings from there pantry's. Got to try this before you die!

gwcafe at 8:08PM on 09/10/09

From Talk

Anthony Bourdain drunk on latest episode!?!?

Wish I could have joined him!

gwcafe at 1:14PM on 08/15/09

From Serious Eats

Cook the Book: ''Wichcraft'

I got to say, and I'm not sucking up, that Tom's open faced duck prosciutto and duck egg salad sandwich was one of the most memorable things I ate on a recent eating trip I was on in NYC.

gwcafe at 10:06PM on 04/06/09

From Talk

Rare Chicken

Having eaten it on many occasions in Japan, I'm neither an advocate or in opposition. I have alway's seen it prepared in the same manner. First, only the" tenderloin " from the Breast was used. After removing it from the breast and removing the strip of sinue,the chef would sanitize the work surfaces. After the meat was placed on a small cutting board . Placing the board over a sink the chef poured boiling water ever so briefly over both sides of the meat and then immediately plunged the piece into an ice water bath.This technique is used in some fish sashimi preparations as well. While ,I don't crave find myself craving chicken sashimi, I did feel safe as safe eating it as I do most things.

gwcafe at 4:53PM on 09/03/08

From Talk

If Obama and McCain were food... What food would they be?

Obama, New American Cusine. McCain S.O.S.

gwcafe at 9:06PM on 06/11/08

From Talk

Bought a Beef Heart... What do I do?

I've herd of folks taking it to a restaurant and asking the chef to prepare it. That's where the phrase" Eat your heart out "is derived from.

gwcafe at 7:59PM on 04/04/08

From Talk

Has anyone developed an alternative for "cream of --- " soups?

Here's a very simple and quick alternative. The Bisque. For every gallon of liquid in your recipe add 1 cup of uncooked rice. When the rice is cooked, puree the soup and pass through a strainer. Then garnish with reserved Veg. of the themed soup ;IE Florettes, diced tomato,sliced mushroom etc...You'll find a very similar apperance and mouth feel.

gwcafe at 6:21PM on 03/29/08

From Serious Eats

Weekend Book Giveaway: 'Around the World in 80 Dinners'

Rome- pajata Shanghai- soup dumplings Alba- Truffles morning ,noon and night

gwcafe at 8:57PM on 03/23/08

From Serious Eats

In Design: A Kitchen Renovation III

Looks great, needs a free standing butcher Block Table.

gwcafe at 4:03PM on 03/06/08

From Serious Eats

Ed Levine's Serious Diet, Week 4: The Gauntlet

Ed, I like you faced these challenges last year and as a chef it has not been easy. I have however been able to loose 70 pounds in a year. First, I cut all sugar and as many carbs as possible. Second and most importantly, I wake up 3 hours earlier 5 days a week and work out at the gym. No one can believe I'm doing it ( at 50) . I feel so much better and find that now I still taste everything,just not by the plateful! I'm pulling for you.

gwcafe at 6:08PM on 01/31/08

From Serious Eats