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jazzinx

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Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Pork belly. Preferably in porchetta form, now that the Food Lab's done it ;)

Seriously Delicious Holiday Giveaway: Korin Knife

A santoku with granton edges, for everything and anything.

Seriously Delicious Holiday Giveaway: La Quercia's Cured Meat Experience

I cure my own prosciutto, and I like it on bruschetta with peaches or melon and a light, soft cheese!

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

Chocolate tart! My personal yardstick when trying out new bakeries (:

Cook the Book: 'The Family Meal'

Simple pastas, mostly with odds and ends from the last day's service. Though I imagine in the back of nice places there's a bit of room to be creative if anyone's got the extra energy.

The $7 HALF Grapefruit

I think...120$ for a cantaloupe. In a box.

Oh, Japan.

Our 10 Favorite Pies in San Francisco

Oh, but what about Bike Basket Pies? :c

SE Staff Picks: Our Favorite Cheeses

(................Has anyone from the Bay Area heard of/tried Mt. Tam? Heaven on earth.)

How to travel with prosciutto?

@teachertalk - I thought about vacuum sealing as well - would you happen to have any rough estimate as to how long it could sit for? do you think a day would dampen its quality/edibility significantly, or is that pushing it?

@dmcavanagh - I'm not crossing any borders, thankfully.

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Perhaps my clearest but not fondest memory involving pork product probably comes around when I was 17 - my friends and I had discovered a lump of chocolate in my friend's fridge, which we then proceeded to cut into pieces and devour. The look on my friend's face when he found out there was bacon inside - absolutely horrified. He was devoutly vegetarian.

He wouldn't talk to the perpetrator for weeks.....but it was quite good, nevertheless.

Chain Gang -- Do you secretly love a chain restaurant??

In-N-Out. People who scoff at it, come spend your teenage years in California and you'll eventually realize that half of what you're eating is well-done nostalgia for midnight runs.

But it is pretty damn tasty. That, and Chipotle - I worked there for a summer once upon a time.

Cook the Book: 'The Ciao Bella Book of Gelato and Sorbetto'

At the whole foods counter. Yes, I'm deprived. (but hey, ciao bella!)

Cook the Book: 'Bottega Favorita' by Frank Stitt

Pasta salad, with chicken, feta, and fried tomatoes. Yes. Nom.

6 leftover egg yolks...need some ideas!

Do you like to bake bread?

Challah would be excellent.

Usually the number of egg yolks required is what throws me off (at least in the richer recipes) so if I had that many lying around I know what I'd do!

Store Bought vs. Homemade: What's More Cost-Effective?

These aren't completely accurate - the main flaw I see with most of these "do it yourself - it's cheaper!" price comparison articles is that they don't include energy costs.

I love to bake, but including the energy my oven uses up per loaf/pan/sheet etc. it's not worth it to make everything at home, despite the cost of raw materials :(

Does anyone know of any places that actually do the energy cost breakdown as well? I know people tend to disregard it because they think it isn't that much, but it actually adds up if you have to keep heating your oven to 350 or 450 or 500 or whatever.

What Do You Think Of Boiled Peanuts?

@tinat -

I was just going to add that boiled peanuts are not only popular in the South but also in Asia. I remember them as a ubiquitous part of the rice congee breakfasts my grandma would prepare for us, along with steamed vegetables, you tiao, pork floss etc... Her house always had some in a bowl somewhere.

What Do You Put on Your Biscuit?

Clotted. Cream.


(oh wait, you're talking about biscuits, not scones...)

U.S. Food Safety Has Not Improved In Three Years

Like that's news...salmonella scares left and right! What nut will be next?!

All the more reason to eat local/grow your own so you at least have some idea of what the food goes through. But eh, that opinion is sadly not always practical/ widely shared.

Cook the Book: ''Wichcraft'

Yet another dolled up grilled cheese on super fat slices - I'm sorry, can't help myself!