The hamburger stuff and the egg experiment articles are how I got hooked on Serious Eats! Kenji, Will Gordon, and Michael Neff had some of the most interesting and funny stuff I've ever read. I still tell people about the stuff on this site from then.
There's lots of other great stuff here that I would never have seen if not for the food lab stuff. Definitely getting this book soon.
Yes, yes, yes, pizza success.
Now you've got me watching the Begin Japanology episode about Yoshoku!
Definitely doing this next time I make potato salad.
Will this still work with "ultra pasteurized" heavy cream? Is it only the buttermilk that must have live cultures?
I've heard stories of one that is old, but not old enough to avoid corporate interferance, that does weird stuff when Grandma isn't home. They scramble to hide ingredients and stuff when they visit, and then go back to doing fun stuff when they leave.
Thank god for the old timey dairy dips that are still around.
A great read, as always!
I've heard about a few restaurants in my town whose employees were told not to cash their checks, or the checks were bad. It was enraging. They had no respect for their employees or their business, but it's awesome to hear about someone who does. (how do businesses survive that dont?)
Very sad news! Someone with a lot left to contribute.
That would actually be a really good snack. Those are both delicious.
Would this work at all with frozen artichokes? I recently saw them at the grocery store and I'm not sure what to use them for other than dip.
Love this series.
This is pizza. I'm declaring it. Also I'm gonna eat it.
If you're with a good crew, working at Lincoln sounds fun. Also, pine resin sounds weird, and fun.
This sounds like such a cool idea. Olives are awesome. I gotta give this a shot.
Oh my god that line about custody over favorite restaurant is killer.
Super cool idea, even if someone is just looking for an alternate to their usual pasta preparations.
This certainly shouldn't count as proof, but I worked with a guy whose mother took a nap while doing this and woke up to caramel exploding all over her kitchen. So I've always been a little worried at the thought.
Great idea! Gonna try it.
I haven't made chips since Kenji's recipe came out. Looks like it's time.
Very, very cool.
Making the sandwich without eating the meatballs is no joke. That should replace the marshmallow test for self control in children.
Is meat sauce on a pizza common? I've never seen it, but I think my next pizza is going to just have some sausage incorporated into the sauce, and some cheese.
I have been wanting to try some meatballs with gelatinized stock for awhile, but I've been too lazy. These sound really good. Definitely gonna try the buttermilk.
Also, what the fuck is "twee?"
I whined a lot about one of the website redesigns with that nonsense at the top, saying that I check SeriousEats often and some thing pointing to an article I've already seen just gets in the way. But, with the content being longer pieces like this more than the many many short pieces, it makes sense.
And I reallllllly like the stuff like this, and the historical stuff, origins and culture of food. Please keep putting out stuff like this. Context and insight are way more interesting than reviews, and I think I might like these more than the Food Lab stuff! (shhhhhh, don't tell)
Definitely want to try that Black Ops.
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