Serious Eats - seriouseats.com

I'm not a vegetairan by any accounts but I did make this recipe one Thanksgiving and it is truly a show stopper.

http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Vegetable-Stew-240601

Liability, Liability, Liability great idea but the reality is that if a child gets sick and the lawyer came knocking at your door then it truly ends up being a situation of “no good deed goes unpunished”. I will agree also with Heartofglass there are a lot of towns that have laws prohibiting distributing food without a health permit.

Having said that I am quite older and when I was young in the late 50’s and 60’s the most popular treats were homemade. There was this woman that gave out candy apples to die for, I’ve never been able to find another candy apple that is just like the ones she made.

What I think is so very sad is that children have to be protect from adults and we as a society don’t see how disturbing that really is

Well since this is the first I've heard of Gourmet closing down so I am rather shocked. I suppose that in the effort not to have too many advertisements they were rather doomed. My subscription is up in a few months so I'm just lucky in that respect.

Not to be mean here but I suspect that there are not enough people out there that truly do love food so the politics of food and the planet is just not interesting. Which I find rather odd because with out the planet there is no food and without food… you get the picture.
I love a good recipe just as well as the next person but if an ingredient will destroy a chunk of rain forest then I can do without it, that kind of stuff I would like to know.

I don't think its being a snob to say chicken stock or any stock made from scratch is best and that each and every meat dish does not have to have cheese or the ingredient du jour.

There were issues of Gourmet that I would flag most of the magazine and there were issues where I could careless. I don’t know of any magazine that hits the mark each and every time with each and every reader.

I hate the glossy ads as well as everyone else but in reality that is the advertisers fault not the magazines. The truth is that all magazines are just whores for the advertisers.

With all that said, I would think that the owners would have looked into why they had to have all of their staff needing salaries that would allow them to live in Manhattan. Perhaps that may have been one of the problems. Food and the Internet are everywhere so why only use writers in NY??

I will miss the magazine and will be sorry to see it go, I do so loved those food pictures on the covers.

Huel Howser who has a PBS program called California Gold. He goes around and interviews people about interesting sites and things to do in California often they are the "off the beaten path" type of places.
So he did a show on a place that was suppose to have the best fried fish and as it turned out it was less then a few miles from my home. So of course I just had to try it.. The place is not a sit down but a take out so I got my catfish and dreamed of it all the way home and like therealchiffonade I got glass.
When I went back to the place with the catfish I noticed that the side of the display case was broken. I pointed it out to the manager he did offer to replace the catfish for free but I declined and never went back there again.

@Phurstluv - I live in and around the LA area and I also agree that the cost of the produce in most the Farmers Markets is way out of line. I also suspect that the media has people trained to think that if you are getting fresh produce then it should cost an arm and a leg when it really should be just the opposite. I’ve seen better produce at single market places like Golden Farms in Glendale. I simply find it hard to believe that tomatoes whether heirloom or not should cost $2.50 Lb. Golden Farms manages to sell produce that has no pesticides and grown locally for a dollar or less per pound. I suspect that pretty soon people will start finding market’s like Golden Farms and traffic at the markets will start to thin down

The proper name is a Grilled Cheese Sammich as defined by GCI (Grilled Cheese Invitational). GCI has also defined Grilled Cheese Sammich in three categories, Missionary, Kama Sutra, and Honey Pot.

The Missionary Position: Standard bread, standard cheese (or cheeses), standard butter and NO ADDITIONAL INGREDIENTS.

The Kama Sutra: Any kind of bread, any kind of butter, and any kind of cheese PLUS additional ingredients (the interior ingredients must be at least 60% cheese).

The Honey Pot: Any kind of bread, any kind of butter, and any kind of cheese (the interior ingredients of the sammich must be at least 60% cheese), and with an overall flavor that is sweet and would best be served as dessert.

Come and hang out events – The host / hostess should ask you to bring a dish and tell you what they plan to provide (you guys have school loans to pay for). Again the host / hostess takes the lead. If it’s just word of mouth among friends and the host / hostess likes the surprise of the whole thing then whatever people bring don’t bring is fine. But because they have made this a free for all then the host should at lease provide the framework drink, main dish, snack and a dessert and enough for a serving for each guest. In these times in this situation I still think it would be nice for the guest to ask if they can bring something. Then host / hostess is not burdened with the whole meal and if they are your friend then you should offer anyway.

I suspect the reason for all of the misunderstanding and hurt feelings is because the host / hostess is not defining the event for their guests.

A little communication goes a long way.

Ya, know, While I do agree with the article however there are some simple realities. FN like any other business has to generated income to keep the lights on and to pay the staff. You gotta remember that payroll is an expense, so the place that most businesses will start cutting will be the salaries. I’m guessing most of the shows that got the ax were most likely quite costly to produce.
The really sad truth is that reality shows are cheaper to produce and what is even sadder is that the mean average viewer finds it terrible interesting to watch other people make fools of themselves, in contrived situations.
I like Rachel Ray, because she does speak the “average” person, so I can see the need. The media and the fast food industry has gotten most of the “average Jane / Joe” believing that in order to cook even a hamburger requires a PHD (think Carl’s Jr ad’s).
Even in this economy I still see people food shopping like there is no tomorrow on packaged food (Stoffers) or non sale items, picking the sugar that is not on sale over the one that is on sale, crazy. My point is that the people that post and subscribe to Serious Eats are going to be the exception rather the rule when it comes to food.

I will agree that Philly is an insanely good place for food, there is still a love a food as food and the restaurateurs still love the act of producing a good meal and presenting it.
Reading terminal is just fun and should be a stop for any foodie going to Philly and is quite kid friendly.
If you can try the Franklin museum or any of the museums on museum row.
My choice for a good night out try L2 at 2201 South St
Philadelphia, PA 19146. The owner is one of the original people that helped developed South Street.

Looking through all of the comments it seems that they fall into two camps. People that believe that because of the economy Pot luck’s are just polite and prudent. And people that believe that being a host means inviting people into your space.

This is my take because different people grow up so differently it’s really hard for most people to understand the protocols of host / guest when it applies to the different types of hosted events. For instance if it is a dinner party then the guests don’t bring food but can (not necessary) bring a gift for the host / hostess. If it is a casual gather of friends for an event then the guests should offer to bring an appetizer or a dessert. If it’s a totally casual gathering then the host / hostess provides the space, the guests provide the food.

I would venture to say that 40 – 30 years ago people were more stratified and there was a better understanding of host / guest protocol. Granted in some social circles people have been brought up with the concepts so there is no problem..

I live in Southern California and I guarantee that if I have a dinner party somebody will bring a “dish”. Dinner parties are not Potlucks you don’t bring a “dish” to an already established menu, which was sent out with the invitation, that’s why it’s a dinner party.

Because we now live in a time that a lot of our friends come from different social economic backgrounds then I think it’s just more tactful to go with the lowest denominator of a pot luck to avoid social miss stepping. Potlucks seem to translate through all cultures. Potlucks are sorta like the color beige of food gatherings

My computer freaked out the first time I wrote this so I’m hoping I get to post this comment:
With that said my question is about 00 flour. I’ve heard that it is the best flour to use, but to be honest I usually feed my sourdough starter (16 years old) with the stuff, it makes it happy and it seems to do better. I’m thinking because it’s easier for the starter to feed because it’s so finely ground. But it is rather expensive the cheapest I can find it is $1.99 per kilo, so I’m not so keen on trying something that in the end would not really change the pizza. BTW I have worked hard to prefect my pizza’s and I love my pizza both my NY and my Chicago style.
So do you think it’s worth a try?

First off many, many thanks for the recipies.
I have been making my own perserved lemons for I'm guessing at lease 10 years. One important thing to note is that you have to find lemons that are NOT waxed, believe me they can make quite a mess. I also make two types, one is just plain lemons packed in salt and lemon juice. The other (for reasons I no longer remember) I call Sofie it has the lemons, salt, Lemon juice with the addition of Grains of paradise, cardamon seeds, corriander and Cinnamon bark. I usually turn the jars every 10 days throughout the process. Also in cooking I just add half the salt and use let the lemons add the addition salt. Also in cooking I only use the skin and not the membrane.