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kagredon

Light and Tender Potato Gnocchi With Sage-Butter Sauce

this dumpling week has lasted about 15 days by now NOT THAT I'M COMPLAINING DUMPLING YEAR 2K15

How I Built a Barbecue Restaurant in Brooklyn: What Happens When a Restaurant Dies

those of you who read an article detailing a systematic illegal campaign of harassment designed to force someone out of their livelihood and decided to reserve all your ire for minimum wage employees padding out their "severance" really need to examine your priorities.

How to Make the Best French Onion Soup

Browning bones for beef stock adds maybe 10-20 minutes with the oven on, which, yes, is an extra step, but not a terribly onerous one for someone who is already taking on making stock or caramelizing onions. I'm sure that chicken stock gives perfectly fine results, but I was also confused by beef stock being called "too hard" in a french onion soup recipe.

The Food Lab: How to Make Potato Leek Soup the Easy and Easier way

Mmm, raw potato and hot metal, two great tastes that taste great together.

The Serious Eats Guide to Shopping for Asian Noodles

buckwheat isn't wheat.

Curious About Byrrh? Make This Simple Cocktail

in heaven there is no byrrh
that's why we drink it hyrrh
when you are gone from hyrrh
your friends will be drinking all the byrrh

Ask a Bartender: What's in Your Well?

Yeah, when I think "decent quality for well liquor", I'm thinking more along the lines of New Amsterdam, not Tanqueray.

Dinner Tonight: Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

oh my god if I never have to hear someone be a pedant about chili and beans again it will be too soon

It's not cute and it's not clever.

Are Shooter's Sandwiches Really Worth a Damn?

Any time shooter sandwiches come up, someone brings up the food safety thing, but it seems to me that the most dangerous part isn't actually leaving the food out for a few hours after it's cooled to room temperature, but the practice of layering hot steak and mushrooms into a foil-insulated bread bowl, where they will stay in the bacterial danger zone for a relatively long time whether or not it's refrigerated.

There's a Spanish Chain Called Taste of America and This is What They Sell

@DukeOfOmnium: Sugar, I'd assume. Mostly beet sugar, I'd guess, given that beets can grow pretty much anywhere for cheap. Corn products are particularly cheap in the U.S. due to domestic subsidies, and there is some knock-on effect to countries that import a lot of corn-derived products from the U.S., but that's primarily Mexico (although, confusingly enough, the tariff waivers that come with NAFTA mean that Mexico also exports a significant portion of its domestically produced sugar to the U.S.)

The Vegan Experience: Crispy Kung Pao Tofu

@tea-and-syncope: I like to take a bite, take a small nibble off a piece of chile, and repeat. But I wouldn't try to clean the plate in the picture there. I'd say try things out and find something that works for you, but I wouldn't particularly advise eating a whole one all at once.

There's a Spanish Chain Called Taste of America and This is What They Sell

The Brunch Dish: Eel and Nori are the New Eggs and Bacon at Jellyfish

"As salty and saline"?

Brown Butter Bourbon Cookies

Half an ice cube?

I Brought Cinnabon Vodka Home for Thanksgiving

At a Halloween party I went to two years ago, someone brought out a bottle of the pumpkin pie Pinnacle. I remember cautiously tasting it mixed in with something else (can't recall what), and declaring it "good, in a bad way", and pouring myself a full drink of Pinnacle and whatever we decided to cut it with. I recall nothing of the night past that point.

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'

I had no idea I was so special.

Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese'

With Gruyère and Emmentaler intertwined in a heady embrace, we toss Black Forest ham into the mix, making for a sultry ménage à trois of flavor and texture.

why do food writers do this

Anchovy Taste Test: Salt-Packed vs. Oil-Packed vs. Paste

excuse you Unbreakable is a highly underrated film, and lends itself much better to future watching than The Sixth Sense

Would You Try Water Made from Juice?

Fair enough! Scotch and Koa as a peace offering? (It is just a Scotch rocks with more plastic waste.)

Would You Try Water Made from Juice?

Wait, bad science is not a reason for saying something's a bad product? They're making claims, some which are outright contradictory (as livingawesomely pointed out), and some which are literally too nonsensical to even be wrong ("at a molecular level, it is juice.")

Besides, lots of people do leave critical comments on articles about fast food, industrial ag, etc. Your complaint is misplaced.

Would You Try Water Made from Juice?

But livingawesomely, think of all the ~carbon~!

Fast Food Workers Strike for Higher Wages

it's not the McDonald's workers' fault that you're underpaid.

Bake the Book: Tobacco Cookies

okay, so everyone here thinks that about 1/24th of the tobacco in a cigar will kill you?

Are you all homeopaths as well?

Leftovers: Stray Links From Our Editors

I really want to know who the hell goes to TGIFridays and orders top-shelf booze. Well, less who they are and more what they're thinking.

Let's Get Drunk Watching: Game of Thrones

Also:

SPOILER SPOILER SPOILER SPOILER SPOILER

"Slam Your Drink: If any major character dies."

...there's gonna be a lot of people calling in "sick" on the Mondays after the last episode or two.

Appliance Showdown: There Can Be Only One

My microwave died this week, the victim of a short circuit. (Or the socket may have been the victim of the microwave. Not really sure.) Anyway, I've been coveting a stand mixer for a while, but holding off because the only counter space it could fit on was...occupied by the microwave. So now, I'm weighing the relative pros and cons: could I learn to live with rewarming everything with the coffeemaker/stove/oven if it meant constant fresh bread? (The real answer is "get a bigger apartment", but darn it, I love my 15 minute walking commute more than any appliance. Though I'm not sure I love it more than the combination of a microwave, mixer, and dishwasher....)

What would you choose, if you could only get (keep?) one? What are other appliance/kitchen space dilemmas you've faced?

What do you do when a recipe doesn't turn out?

So, this Sunday I made green rice, and...I really didn't like it. (Not a slam on the recipe--I didn't salt it enough, and I think maybe I just don't care for the taste/aroma of leeks, this being my first time eating them.) Still, it seemed like a terrible waste to throw out what amounted to nearly a week's worth of meals, so I started throwing some Vietnamese chili paste over it, since I'll eat pretty much anything with chili paste on it. Tonight, I tried some canned chipotles, and it was quite tasty--the smokiness kind of balances things out.

Now I'm curious: what things have you tried to doctor up food that you might otherwise not want to eat?

Dinner Tonight: Porcini-Rubbed Pork Chops

I'm relatively familiar with the wonder that is the porcini mushroom. Usually sold dried, they are probably the most meaty, heady, fragrant mushrooms readily available for the home cook. But I've never seen a use for porcinis quite like this. In this recipe from Friday Night Dinners, they're ground up into a powder to become the backbone of a dry rub that's complemented by dry mustard and garlic powder. More