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Meet the Venezuelan Arepa King of NYC

@Humbucker They won't fill your gut like a foot-long deli sandwich but they're definitely larger than what you'll get at Caracas, and I'd say one is enough for meal.

Meet the Venezuelan Arepa King of NYC

@allygator Oy, those errors are my bad—I think I moved some words around in editing and borked them. Fixed now, thanks for the catch.

Meet the Venezuelan Arepa King of NYC

@Copperkettle218 The former. It's a lot like a pocket pita that way.

The Best Apple Crisp

@MickeyZ Mace is a spice like nutmeg, but with a brighter, more complex flavor. You can buy it ground or in whole blades, which look like this. I buy my mace whole, which increases its shelf life enormously.

The Best Apple Crisp

@Emma I don't, but you can if you prefer.

Hey Chef, What Can I Do With Curry Powder?

@HuskerChad A curry simple syrup may do you right, but you'll still want to strain it through cheesecloth.

Forget Pie, Love Apple Crisp: How to Make the Perfect Crumb Topping

@lemonfair I hear you about "perfect" or "best" with any recipe titles. Unfortunately that's the game we have to play sometimes. "My favorite TK recipe to date" just doesn't have as much google juice.

That said, we try not to use that qualifier too often for exactly the reason you describe. Most of our recipes are indeed superlative-free. But when we rigorously test out every element of a recipe and feel especially confident about its quality and general-purpose usability, we do feel comfortable using that term. Especially when we want the recipe to stand out from the pack. We have a couple crisp recipes in our database, most of which are actually crumbles, but this is the one with the topping we'd recommend on any fruit, making this our ur-recipe.

Anyhow, that's probably more inside baseball blabbing than you wanted to hear. TL;DR we are sensitive to this issue and promise not to over-do it.

Forget Pie, Love Apple Crisp: How to Make the Perfect Crumb Topping

@hh deluxe Absolutely, though this recipe produces a pretty generous amount of crumb. You may not need all of it for your pie.

Forget Pie, Love Apple Crisp: How to Make the Perfect Crumb Topping

Maybe I'm weird but I never got why people peel their apples for desserts. Apple peels have so much beautiful bitterness and astringency! They're part of what make apples so interesting to eat! True, the skins can turn papery, but when the apples are cut into small dice that's not much of an issue, particularly with Golden Delicious apples and their softer-than-average skins.

That said, you are more than welcome to peel your apples. They'll work just as well in this recipe. Just save me the peels, please.

The Best Apple Crisp

@droodel D'oh, you're right! Fixed.

How I Built a Barbecue Restaurant in Brooklyn: Tomorrow's My Grand Opening

For those wondering, I'm hardly an objective source at this point, but Tyson's hog killed it on opening night.

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

@wwcl97 Ditto Ananonnie. Worst case scenario the Burger King on Main near Roosevelt has a bathroom on the second floor, though caveat emptor.

@hungryteresa Shiny Tea sounds great! Will have to check out on my next trip.

Yet to have stellar Taiwanese in the neighborhood but the search continues.

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

@Ananonnie Have not, but they're high on my list.

@WillRevenge @jammin When they're good, Nan Xiang's xiao long bao are great. But I've found them inconsistent, which makes me hesitant to give them a shout-out for first-timers.

How to Make The Best Chicken Stock

@Liam781 I hope this doesn't sound defensive, but often times the problem is our content management system. We've often scheduled a post to publish, and it all looks perfect, only to see the next morning that a recipe component didn't get linked or never went live. Your comments definitely help us catch those problems.

Sometimes, though, the page doesn't load with the linked recipe even though there is one there. Clearing your browser cache and reloading may help in those instances.

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

I need to head back to Lao Dong Bei. Went there a couple times during its early days and found it pretty wanting. There's a new Dongbei-style place on 37th Avenue that I'm also curious about.

How to Eat Flushing: A One-Day Food Tour of NYC's Greatest Chinatown

@Ananonnie The New World Mall is a trip in and of itself!

There's a place I like for liang fen but the name always escapes me. The Sliced Noodles stall makes great guo tie, too. Thanks for your tips—always looking for more good Taiwanese chicken.

Biang is wonderful, and I almost recommended it, but I figured that as Xi'an Famous Foods keeps expanding throughout the city, a first-timer to Flushing should seek out the neighborhood's more unique spots.

Top Chaat: Where to Get India's Most Delicious Snack Food in NYC

@DKhanna Thanks for the correction!

Should You Refrigerate Tomatoes? Further Testing Says...

@okupin I've seen the raw data for these tests and I don't think it's out of line to trust the averages. The distributions are fairly normal with few outliers. You're right—we could do stat tests on everything. We could always go further. There's always another variable, another case. But at the end of the day we're a media company with limited time and resources, and by the standards of any non-academic publication I think Daniel and Kenji have done a fantastic job with their research.

To me, the most important part of any scientific inquiry is to be totally upfront about how data is collected, processed, and interpreted. I think Daniel's done just that, and his final sidebar says some important things about the troublesome nature of science journalism and the way publications warp studies into sound bites—all of which he's gone to great effort to avoid. At the end of the day, his argument is a very simple, almost common-sense claim, and I suspect that if people didn't have such a strong emotional connection to tomatoes, they wouldn't be holding his well-argued point to such a degree of rigor.

@ErikaWaz Most of us at SE are big tomato fans who revel in their arrival every year. We also, if you may allow some immodesty, have pretty decent palates. So while we aren't tomato-growers, neither are the vast majority of the audience this test is for. Plus, Daniel and Kenji are professional chefs with years of experience tasting produce (and doing some agricultural work of their own).

Should You Refrigerate Tomatoes? Further Testing Says...

@okupin If I remember my college stats correctly, you use t-tests to see if the practical, visible differences in your results are due to chance or your manipulation of an independent variable. These results show very little difference between the control and experimental groups, which means a t-test would show that the variation between them is more likely due to chance. I don't think it makes sense to say, "there is a statistically significant lack of difference" with an associated p value. The reasonable conclusion is that the independent variable doesn't have a dramatic, overwhelming effect.

Every Diner Should Serve a Gyro Omelet

Gyro omelets are a virtual unknown around NYC. None of the SE editors had ever heard of them either, as well as several food luminaries I consulted like Ed and Pete Wells. Clearly we've been missing out, and I should have cast a wider net in my search!

Every Diner Should Serve a Gyro Omelet

It is both surprising and gratifying to hear that gyro omelets have a wide footprint. Keep the recs coming!

This Week at Serious Eats World Headquarters

@magtured Appetizing is the spread of food, based on fish, that you eat with bagels in brunch-like settings. Think smoked salmon, pickled herring, whitefish salad, sable, bluefish, cream cheese, tomato, onion, etc. There used to be a bunch of stores that catered just to appetizing; there were meat delis that sold salami and pastrami, dairy delis that sold non-meat specialties, and appetizing stores, which focused on fish. These days appetizing stores have mostly disappeared, but a few shops, like Russ & Daughters and Shelsky's in New York, are keeping the tradition alive.

The Lazy Cook's Black Beans

@SiliconValleyGeek My bad! An earlier version of this recipe called for soaking, but we changed it after Kenji found that soaking black beans isn't necessary. I forgot to remove that headnote; fixed now.

The Best Po' Boys in New Orleans

@Vittrick I wish I could have tried Mother's in its glory days. When I was there a couple years ago, everything tasted so tired.

Will maintain my love of Domilise's for its killer balance of mayo and mustard, but I'm taking this with me next time I'm down there. Which better be soon.

Set Course for Dumpling Galaxy: The Makings of My Favorite Dumplings in NYC

@Andrew @suddenlysandwiches Thanks for these notes! (And glad you liked the place, Andy.) I've amended the post with corrections re: lamb and guo tie's origins. But I do think it's telling that where you do find lamb, chili and/or cumin are almost always there with it.

Dulces: Arroz con Leche (Rice Pudding)

I couldn't help but think of the stereotypical fiery Latin temperament when I was making this recipe. Arroz con leche (riz au lait or rice pudding), is such a languid, drowsy, gentle thing, so tender it's even suitable for those with smooth gums and weak constitutions, and yet, it is among the most well-liked and frequently made desserts throughout Latin America. Maybe we're all bark and no bite. More

How to Buy, Store, Use (and Re-Use!) Spices

It continues to baffle me how little attention is given to spices today. Maybe it's because we're told to eat local (they rarely are) or organic (they're usually not). Spices seem to still have a reputation of being slapdash cover-ups for mediocre chicken—and far too often they are—but they don't have to be. Yes, spice hunting requires a little time, effort, and money (though less than you think), but once you start using fresh spices in you're cooking, you may just find yourself addicted. More