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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.

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

@BanannaP Depends on your guo-tiechnique (sorry) generally. I'm terrible at timing the initial fry, the steaming period (and how much water to add), and the final fry—my skins tend to rupture and the dumplings stick. But if you can handle that part, the slurry should be pretty easy. You just need to work out how much to add with trial and error—and use a slick pan like well seasoned cast iron or a nonstick skillet.

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

@monopod Let's find some investors and make it happen!

@Ocean Kept throwing me off while I was writing, too.

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

@BostonAdam Bluh, broken html. Fixed!

Lowcountry, High Class: Eating Through Charleston in a Weekend

@ryanjfarrell Hannibal's!

How I Built a Barbecue Restaurant in Brooklyn: Decorating With Flamethrowers

Thank you for adding purse hooks, Tyson. When I was reviewing restaurants I always silently cursed bars that lacked them. (The camera bag is heavy!)

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

@expensiveeats Well it's the cafe at Barney's, so the prices are what they are. It's obviously not a place for a cheap meal. But the purpose of the story was to talk about the best place in NYC to get a very NYC-iconic food, while showing why this particular example is so good. And I appreciate that the to-go option is very reasonably priced.

If you're looking for a more home-oriented story, we have a bagel-baking tutorial right here.

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

@expensiveeats $20 for a dozen bagels comes to less than $1.75 per. That's right on par with plenty of bagel shops.

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

@diearte2 Afraid not—they're about $20 a dozen ordered take-out or you order the $9 basket with cream cheese for sit-down. Definitely inconvenient. And I hear you on the hed :).

@bobbob I feel like a jerk for saying so but my recent experience with Bagel Hole is they've gone downhill. Not as chewy/malty/fresh-tasting as they used to be. We got them several times for Bagelnomics research. Not that they're bad these days, but I wouldn't get them over, say, Absolute.

@Damian Sounds awesome. Thanks for sharing those!

New York's Best Bagel Comes From a Department Store. Here's How It's Made.

The hed's my fault, not Laura's, if you don't care for it. (>_

Here's why I went so bombastic—there's been no shortage of articles in the New York foodosphere about bagels recently, yet none of them mention Mark. Ed brought these bagels in one day and biting into one was just eye-opening. There's nothing transcendental about eating one, but they're just textbook delicious classic bagels from the days before bagels weighed half a pound and were loaded with gobs of cream cheese. So we wanted to do some shouting from the rooftops to give them their due.

For me, the really special thing about Mark's bagels is the crust. It has that whole burnished-malty thing that good bagels need, but the texture is something special—it crackles. It's not leathery, nor super-chewy, nor hard and crunchy. Just a light, airy crackle, almost like a snappy sausage casing, that gives way to a more substantial chewiness. That's a rare thing for any bread, but these bagels nail it.

How I Built a Barbecue Restaurant in Brooklyn: My 18-Hour Work Day

@AndroidUser Bloop, pre-coffee typo. No-camera-phone-photos.

Smoked Honey Mint Chip Ice Cream

@Copperkettle218 With such a short smoking time, and considering you're diluting the smoked cream with fresh, the nuances of those fruity woods don't come through. You can use them just fine, but this is an application where you want a strong hit of smoke.

How I Built a Barbecue Restaurant in Brooklyn: My 18-Hour Work Day

@frizzaldo We have a strict no-camera-phone-photo policy on SE, so we haven't been illustrating this series with snapshots from the build-out. But if I can get a photographer out there we'll try to take care of that!

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