I'll Do The Dishes Later

Food, glorious food!

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  • Location: USA
  • Favorite foods: All of the above. Except fish. I hate fish.
  • Last bite on earth: Steak

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

Agree with lgh. This has been a great week of articles.

The Food Lab's Emergency Cooking Kit: How to Fit All the Tools You Need in One Small Box

Cheese grater, cheese grater! I can live without a whisk, but a good grater travels with me.

Are Heirloom Tomatoes Always Worth The Price?

I have two tomato plants in buckets. I have thus far harvested three cherry tomatoes and two golf-ball sized ones. I even got two one day! I'm expecting to reap at least six more before the growing season is over. Lack of space is actually a really good excuse for not growing your own - by the time the year is out I will have spent over $15.00 for ten tiny-to-small tomatoes, not counting my time and the slight uptick in the water bill.

What's the Best Way to Store Tomatoes?

What about storing them on the counter in a paper bag? That's what I've always heard is the best way. Is my whole life a lie?

Michael Ruhlman's Favorite Cookbooks

Plus, turns out he's kind of a hottie. That never hurts.

Michael Ruhlman's Favorite Cookbooks

I just read Ratio last month - I loved it! I was surprised how interesting he could make the concept.

Farmers Market Pro Tips: Shopping Dos and Don'ts

I find the haggling issue interesting, because the prices are fixed at our farmer's market. (Not "fixed" in a shady way, but set in advance.) All the vendors have the same prices. Tomatoes: $4/lb. for local, $3/lb. from a neighboring state, $2/lb. from farther away. Also there are now almost more prepared food vendors than fruits and veggies.

Manner Matters: Should You Tattle on Kids Sneaking Food?

If this is truly a question of manners, let's leave out the food stuff. If you saw a child doing anything impolite - oh let's say nose picking or taking their shoes off at a restaurant - and called the parents the next day to snitch? I couldn't imagine doing such a thing. A child wouldn't do such a thing. "I happened to notice Susie picking her nose yesterday. I'm sure you wouldn't want that going on." It's laughable. The OP seems to be projecting. It could have been dealt with at the time as suggested, but a follow up is getting creepy.

Taste Test: The Best Frozen Puff Pastry

I thought the world was sugar-cake,
For so our master said;
But now I'll teach my hands to bake
Our loaf of daily bread.


An Open Letter to Serious Eaters

Just one more vote on the side of not too much emphasis on social media. I don't sign into any site with Facebook, nor will I. Twitter and Instagram are not part of my life, even though I work in the tech field.

Cheap & Nutritious #1

It's totally coming off as spammy. I thought the talk section was hijacked by a spambot.

Manner Matters: Bread and Butter Basics

Apologies for the double post - it didn't show up for 5 minutes, so I thought it didn't work.

Manner Matters: Bread and Butter Basics

Ummm. No? I'm sorry, I'm not trying to be argumentative - if those are the rules I believe you, I just don't see the logic (or genius) behind it. "In formal dining situations you eat any food you bring to your mouth." But you don't salt and pepper each bite before eating it, nor does one sauce each bite - why not butter the whole piece of bread and tear off bites that are already buttered? I think that would prevent cross-contamination more that using your knife over and over again, when it might be cutting meat or resting on an uncovered table.

Manner Matters: Bread and Butter Basics

Errrm. No? "In formal dining situations you eat any food you bring to your mouth." This doesn't explain buttering pieces instead of buttering the whole roll. You don't salt each bite of food before you eat it, nor do you sauce only one bite at a time. I'm not trying to be argumentative, but I still don't get it.

Cook the Book: 'My Irish Table' by Cathal Armstrong

Family Tradition: Beef Tenderloin AND a corned beef, cheesy potato casserole, and lots of Cousin Madge's Homemade Irish Cream.

What food would you miss most as a vegan?

Everything. I couldn't do it. I just couldn't. Mostly though I'd have to say meat.

Deep Dish Pizza recipe - where are you?

That looks great but in like, the first sentence it says it's not deep dish. I will definitely be trying that one too though.

We Try the Ciabatta Bacon Cheeseburger from Wendy's

Wendy's hasn't taken a right step since Dave Thomas passed away. I remember when they were the best fast food option out there, and now it's barely edible. The burgers don't taste like meat, the "all-natural sea salt" fries have about a cup of salt poured over them and don't taste like potatoes. I miss the old Wendy's.

Check Out Our Map of 50 States, 50 Beers We Love

Yuck on the KY Bourbon Barrel. Out-of-towners love it, but it tastes terrible. We have much better beer than that - Kentucky Ale even makes much better beer than that. I have to disagree with the West Sixth IPA fans, since it's so watery, but Blue Stallion has some excellent beers.

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

I love this - please post more outline/launch pad type recipes like this! I completely nerd out over the ratios, techniques, and explanations.

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Tomatoes. Not the most original answer, but hopefully a prize-winning one!

This Hotel Lets You Order Pizza at the Push of a Button

Deep Dish Pizza recipe - where are you?

Am I missing it? I've searched this site for two days - I assumed there'd be a definitive best-ever deep dish recipe, but I can't seem to find one. I use the crust recipe from ATK with my own sauce and choice of toppings, but I thought I might find somethign else here. (Sad face.)

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