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From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

Couldn't agree more, Ed.

Just to be clear, I don't think there was anything remotely unusual about the interviews I did with Bianco. This is just the way he talks, and I think it's charming and funny, so I wanted to highlight it. And yes, I made it absolutely clear that I was a writer for Gourmet. The thing that struck me when I first met him last year is that aside from being a great pizza maker, this guy is a world-class character, and I'd never seen that highlighted. Which is weird, because most reporters love pizza, love eccentric characters, and curse a lot.

This was not a "David Chang move" for Bianco. It's just Bianco. He's not going to swear at people who come to his restaurant; he's just going to make them life-changing pizza.

From Serious Eats

Cooking with Kids: Toy Doner Kebab

lagomorph, you raise a good point, and I am not qualified to say whether this is a doner kebab or a gyro, since I have not tasted it.

From Serious Eats

Cooking With Kids: Food Pyramid for Preschoolers

Yeah, a lot of stuff on the site is reasonable. Not the part about low-fat cheese, though.

From Serious Eats

Cooking With Kids: Food Pyramid for Preschoolers

"Anyway, Matthew, I do agree with them that it's an important time for establishing food habits--it sounds like you do yourself, because you're reinforcing the habit that food is something to be enjoyed."

That's not what they mean, Wendy. They mean that taste preferences harden during this time like yesterday's Play-Doh. It's absurd.

delilah, I know a lot of adventurous eaters who grew up eating crap. That doesn't make your argument wrong, since you did say "usually," but I'm skeptical.

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Cooking with Kids: Scrambled Egg Smackdown with Tyler Florence

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Cooking with Kids: Funny Fortunes

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Cooking with Kids: Toy Doner Kebab

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Cooking With Kids: Food Pyramid for Preschoolers

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From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

Couldn't agree more, Ed.

Just to be clear, I don't think there was anything remotely unusual about the interviews I did with Bianco. This is just the way he talks, and I think it's charming and funny, so I wanted to highlight it. And yes, I made it absolutely clear that I was a writer for Gourmet. The thing that struck me when I first met him last year is that aside from being a great pizza maker, this guy is a world-class character, and I'd never seen that highlighted. Which is weird, because most reporters love pizza, love eccentric characters, and curse a lot.

This was not a "David Chang move" for Bianco. It's just Bianco. He's not going to swear at people who come to his restaurant; he's just going to make them life-changing pizza.

From Serious Eats

Cooking with Kids: Toy Doner Kebab

lagomorph, you raise a good point, and I am not qualified to say whether this is a doner kebab or a gyro, since I have not tasted it.

From Serious Eats

Cooking With Kids: Food Pyramid for Preschoolers

Yeah, a lot of stuff on the site is reasonable. Not the part about low-fat cheese, though.

From Serious Eats

Cooking With Kids: Food Pyramid for Preschoolers

"Anyway, Matthew, I do agree with them that it's an important time for establishing food habits--it sounds like you do yourself, because you're reinforcing the habit that food is something to be enjoyed."

That's not what they mean, Wendy. They mean that taste preferences harden during this time like yesterday's Play-Doh. It's absurd.

delilah, I know a lot of adventurous eaters who grew up eating crap. That doesn't make your argument wrong, since you did say "usually," but I'm skeptical.

From Serious Eats

Cooking with Kids: Bacon Doughnuts

mcmvoices, I use lard for all sorts of things. Pie and Cornish pasty crusts, flour tortillas, refried beans, stir-frying. It really does make the flakiest crusts, although beef suet is also great.

From Serious Eats

Cooking with Kids: Bacon Doughnuts

Thanks, folks. I buy organic pork leaf fat from Skagit River Ranch at my local farmers market, and I render it at home. If you have an organic pork producer in your area (you probably do), they should be able to supply you with lard. Alternatively, if you don't insist on organic, check at an Asian or Latin American grocery; both should carry fresh lard or pork fat which will be much, much better than shelf-stable lard in a box.

From Serious Eats

Cooking with Kids: Edible Cats for Halloween

Our friend Chris brings us salted licorice from Denmark. Iris hates it. I love it.

From Serious Eats

Cooking With Kids: Different Approaches to Baby Food

Cassaendra, most people in the world would be very surprised to hear that there's anything wrong with feeding babies table food. It's a cultural issue, not a health and safety issue.

From Serious Eats

Cooking With Kids: Different Approaches to Baby Food

Maureen, I'm with CharJTF. There are many good reasons to share your food with a baby, but preventing picky eating isn't one of them. I have the 4-year-old evidence right here.

From Serious Eats

In Gear: Watch Out Teapot, Behold Adagio Tea's TriniTEA Electric Maker

Ironcheff, it depends. A lot of green teas do just fine at that temperature. It's only the delicate Japanese greens that I like that have a problem with it; they get really astringent.

From Serious Eats

Family Meals: Good for Everyone, Not Just Kids

Not only did I once write something on this topic, it had the same stock photo, no less!

link

From Talk

It's time to get organized!

Consider using a free online wiki such as PBwiki. The freeform organization, tagging, and searching makes it very easy to add and retrieve recipes (much easier than any desktop software I've tried, and I've tried many), and because it's online, you can pull up your favorite recipe at a friend's house, on vacation, on your phone, etc.

From Serious Eats

The Best Kid-Friendly Restaurants?

annien, I tried not to be too negative about the chains. The original Red Robin is in my neighborhood, and every time I've been to Red Robin I've enjoyed it.

Red Lobster, though, I went a couple years ago and found the menu and atmosphere extremely unappealing.

From Serious Eats

The Best Kid-Friendly Restaurants?

I haven't actually read the book _Frommer's New York City with Kids_, but I know the author and she's a serious foodie, so I assume the restaurant section goes way beyond Times Square. And it was updated last year. That's probably a good place to start.

On our last trip to New York, my wife and daughter had a fabulous time at Geido sushi in Park Slope. I couldn't make it, because I had an appointment at Ssam Bar. Poor me, I know.

From Serious Eats

I Want a Bäco. Now!

I read that article and my second thought (after "I want one!") was, "How long until this shows up on Serious Sandwiches?"

From Serious Eats: New York

'Bangkok Times' Says Wondee Siam Is Better Than Sripraphai

By the way, Ung-aang Talay is a white guy named Bob Halliday. "Ung-aang Talay" is a type of toad.

From Serious Eats

Cocoa Powder FAQ

I had never done a cocoa powder taste test before writing this column, and I was really surprised how obvious the differences were, not just between Dutched and natural cocoa but between different brands of each.

From Serious Eats

Cooking With Kids: Eat Your Veggies

LizNYC, it doesn't say in that article specifically what the gene is controlling, but the two theories aren't mutually exclusive: some kids could be averse to bitter flavor because they have more taste buds.

From Serious Eats

Cooking With Kids: Eat Your Veggies

These comments are so much fun to read, folks--thanks!

My parents had three sons. I have always liked vegetables (I was picky about plenty of other things). My younger brothers are twins and hated vegetables growing up. One now loves vegetables and is engaged to a chef. The other is still pretty lukewarm on them.

@teahlo, it's been way too long since I've made anything in black bean sauce, and I have no good excuse. That's going to show up on the dinner table soon, guaranteed. And hey, I don't know where that broccoli in garlic sauce photo came from, but I want some right now.

From Serious Eats

Making Okonomiyaki at Home

Yeah, it's definitely more pancake than pizza. Just to clarify two things, Hunt heard of okonomiyaki between the time he was hired and the time the restaurant opened, and it's their #2 hot ap, after the potstickers.

And you should totally make it. I couldn't believe how good my first attempt was.

From Serious Eats

How to Make a Mini S'mores Grill

I roast marshmallows over Sterno at home, and I'll bet you could hang a Sterno can in there instead of the condiment cup.

From Serious Eats

Cooking with Kids: Fine Dining Boot Camp

i8alot, my daughter is 4, but I'd totally take her when she's 8. If we were comped.

From Serious Eats

Serious Sandwiches: Najib's Special at Nuba

"cauliflower and ketchup pasta" - that distracted me from the rest of the post, unfortunately. ew, ketchup rather than tomato sauce? ketchup as a sauce? that's just blasphemous.

From Serious Eats

Cooking with Kids: Fine Dining Boot Camp

Fine dining boot camp such a great thing it is. This camp teach the ethics of healthy eating. youths come to know how to prepare the cuisines and eat in well manners. Teenagers summer camps recommend highly experiential learning programs for boys and girls. Camps offer the exceptional training and camping programs during the months of summer. Summer training centers offer training in varieties of fields like arts, crafts, music, singing, acting, cooking, weight loss, religious learning and technological training for youths to choose according to their needs and demands. Summer camps for kids are very popular in all over the world.

http://www.teenscamp.net/Teen/Summer-Camps-For-Teens/index.htm

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

Gourmet.com received written approval from CB to run this piece? I DOUBT IT. I know Chris personally & I feel this is mildly funny but it's not Chris Bianco... some of this slander may have been him in a rushed moment, baring witness to men with a ruler measuring a few of the hundreds of pizzas he makes himself each night. When you read other articles featuring Chris for the chef he truly is, you find his wisdom has nothing to do with an F-bomb. Out of respect for Chris Bianco, I say remove this F-bomb piece unless he wants it posted...

From Serious Eats

Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates

In all things... moderation.

Just look at a hot dog - doesn't take a PhD in anything to be able to tell they can't be healthy!

From http://www.preventcancer.com/consumers/food/hotdogs.htm - "The study found that children eating more than 12 hot dogs per month have nine times the normal risk of developing childhood leukemia. A strong risk for childhood leukemia also existed for those children whose fathers' intake of hot dogs was 12 or more per month.... Recommendation: Do not buy hot dogs containing nitrite. It is especially important that children and potential parents do not consume 12 or more of these hot dogs per month."

Really!? 12x p/month!? R u serious!!?? I guess if one eats 2x hot dogs twice a week, that'd be 16, but really, hot dogs shouldn't be part of anyone's staple food. Buying em weekly, curb back to monthly :-)

Meat guy sounds like a scientist working for a meat company doesn't he? His comment read very reasonably until he wrote "Meat processors can't make money if they do not treat their animals humanely." What a load!

From Serious Eats

Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates

I hate to beat this topic to death, but is anyone aware of a truly nitrate/nitrite free hot dog?

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

@Stacey: lots of things are worth waiting that long. Whenever I go to Pizzeria Bianco, my whole day is really just waiting to eat pizza, whether or not I've gotten to the pizzeria yet. One of these days I'll time it so I can catch a Diamondbacks or spring training game while I wait.

I think the article gives the impression that Chris swears more than he does. He seems pretty amped up in those conversations, though, so maybe that's why.

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

@Stacey Perhaps if you bring a bowl of that Pasta w/ Broccoli Rabe, Sausage & White Beans, I won't have you wait that long.

Ciao,

Paulie Gee

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

Paulie,
We were at Bianco's last spring in Phoenix, not knowing about the wait......4 hours.
I love pizza and I f....ng love Chris', but nothing is worth waiting that long......except maybe pizza from an outdoor pizza oven in Warren, NJ!!!

Stacey Snacks
http://staceysnacksonline.com

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

@meleyna Can you be there Thursday afternoon May 28th?

@Nebagakid We get in to PHX on Thursday morning May 28th, have an Animal Style burger at In n Out for breakfast then drive around for a while and get on line at PB around 3PM. Maybe try one of those roast pork and escareole sandwiches at Pane Bianco first. Our flight to Vegas is at 8:30PM.

Ciao,

Paulie Gee

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

@Paulie Gee, are you going to be in Phoenix during Memorial Dax?

Is it still a 2 hour wait? What time should one get there on a Saturday to ensure eating?

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

I work TEN MINUTES from this place, and no one will go with me. None of my 20-something barhopping friends understand waiting hours for pizza. Please people! Someone go with me!

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

One of the greatest moments in my pizza tours was meeting Chris Bianco and eating his pizza. His crust is almost an El Bulli magic trick, it dissolves upon eating. The closest to this crust was at Andiamo in LA but so different as not to compare. When I approached Chris at his stove we had a three minute pizza conversation that was the best in my life. He knew ever pizza joint in New York and smiled at the recall of each one he liked. I ran into him the next day at Pane Bianco and he seemed like an old friend. Oh, and his pizza may be the best in the US.

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

Also must add. I hope people don't misinterpret my meaning. I'm just basically saying there are hundreds if not thousands of restaurant owners throughout the country who would die to have the customer base of Pizzeria Bianco. My point is I just think many would have considered the possible ramification of such a forthcoming interview and may not have chanced it.

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

mamster, Outstanding interview and my compliments to you for an excellent job.

I may have to disagree with you on the part about it not being a remotely unusual interview. I have followed Chris Biancos career for years. I even belong to a Pizzeria Bianco Face Book fan group and have added most of the content to it.
And never have I read one article as similar or remotely revealing. Truly unique and different then others I thought. In a good way!

From Slice

F-Words of Wisdom from Pizzaiolo Chris Bianco

Personally I have more respect for those keeping it real. Enough of those PR conceived perceptions chefs are trying to sell us of themselves.

But with that said. I still question the business decision to allow this interview to be written in a magazine that may very well have a more conservative reader audience.

From Serious Eats

Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates

All commercial hot dogs contain derivatives of Vitamin C, Ascorbic acid, sodium citrate, Sodium Erythorbate or Sodium Ascorbate, these are added to reduce the nitrites added in the hot dog to effectively cure the meat and reduce any residual Nitrites to minimum levels. Celery Juice requires a fermentation process to convert the nitrtrates to nitrite, something that may not be completely done.
Never grill a natural hot dog, the residual nitrates can combine with the polycyclic hydrocarbons generated in the grilling process causing Nitrosamines, a known carcinogen. THis is why nitrates were banned from sausage and Bacon in all USDA inspected plants since the 1970s.

Recently the celery juice marketers have increased the amounts of nitrates to unnatural levels through concentration of the juice, several are selling it fermented, to reduce the nitrates to nitrite, a more effective curing material than Nitrate. Celery juice is far less safe than the refined chemicals which are added at parts per million, rather than in a range from a loosely controlled liquid which is converted through an imprecise process. THat is why many times you will see different colors in a pack of Natural hot dogs, or why they change color when you reheat them, the cure is not fully established.

Face it, an all beef hot dog is safer than a natural or organic. Meat processors can't make money if they do not treat their animals humanely. Abused animals are low in weight, low in meat quality, and therefore unprofitable.

I have worked with processors of both types of hot dog, "natural" cure and normally cured, normal is safer, the chemicals added are pure and controlled, the process is safe, and it doesn't contain nitrates which were banned in normal cures over 30 years ago, but are legal and present in natural cured products.

From Serious Eats

Cooking with Kids: Fine Dining Boot Camp

Boot camp is a wonderful places for very teenagers those who want to make a successful and creative life. It offers lots of education and adventurous programs for struggling teens to enhance their vast skills.

http://www.strugglingteen.net/


From Serious Eats

Cooking with Kids: Fine Dining Boot Camp

These kind of camps help teenagers to know learn new things and to make new friends, and these kind of programs makes teens to ease a bit from their general responsibilities.

http://www.troubledteensguide.com/

From Serious Eats

In Gear: Watch Out Teapot, Behold Adagio Tea's TriniTEA Electric Maker

Hello!

I was just perusing your blog (which is fabulous) and I thought you might be interested in reviewing one of our products for a possible blog post.

As a passionate home cook (and food blogger), I am always in the kitchen with a cookbook open to my next experiment. What do I use to hold the cookbook open? Honestly, it’s usually a dirty spoon (or some other inconvenient thing).

Once I started using our Elegant Paperweight instead, it was an “a-ha” moment. Along with its function, the lovely and elegant design makes me feel just a little bit fancy while I’m prepping food for my family. I now give them as gifts to all my foodie friends and would love if you would give it a try!

Here is a link to our site with photos of our products and company info: www.readingcomfort.com

Thanks in advance for your time, and I look forward to hearing from you.

All the best,
Mandy

Mandy Blake
Reading Comfort
readingcomfort@mail.com
www.readingcomfort.com

PS...my silly food blog is www.mandyscopy.blogspot.com...if you're curious.

From Serious Eats

Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates

THERE IS A DIFFERENCE BETWEEN THE TWO NITRATES! In actually the celery based nitrate is better as it is naturally occuring and has vitamins C & D which prevents the nitrate from becoming a carinogen--which can cause various childhood and other cancers. If you want to give your kids regular hotdogs then make sure they take a daily vitamin supplement with vitamins C & D. Research it on the net, if you don't believe me.

From Serious Eats

Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates

Interesting. I'm not a biochemist by any means, but have been doing a little research into nitrites - from a cancer-causing perspective, apparently there is a difference between nitrite additives and nitrites that occur naturally in vegetables. Vegetables with nitrites also contain high levels of vitamins A and C, which it is theorized work to block the formation of carcinogenic nitrosamines in the human gut, explaining why nitrite containing veggies help protect from cancer, while synthetic nitrite additives in cured meats are shown to cause cancer.

From Serious Eats

Serious Eats Gift Guide: For the Baker

Just moments ago,UPS delivered the kitchen scale I ordered from Sears over the weekend. Looks like I have an excuse to do some baking tonight.

From Serious Eats

Cooking With Kids: Food Pyramid for Preschoolers

I think food habits and taste preferences ARE established when the kid is areound the preschool age. I know a girl who's mm never fed her any vegetables. Now, she's gaining a little weight because she's eating junk food. So, by giving your children food earlier in life can result in them being used to it, and eating it later on. I'm not saying that you have to serve all vegetables and throw away all cookies. I'm just saying that you should try to get her to eat a little more healthier. If she absolutely doesn't, well there is probably nothing else you can do. But you should try.

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Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates

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About Matthew Amster-Burton

Website: http://www.rootsandgrubs.com/

Location: Seattle

About: I write for Serious Eats, the Seattle Times, Seattle Magazine, Culinate.com, and probably other places.

Favorite foods: phad thai
dan dan noodles
brussels sprouts

Last bite on earth: The skulls of my enemies.