The Quick and Dirty Guide to Brining Chicken or Turkey

I just finished spatch-cocking (ha!) my bird and I showered it with the dry brine. I just guessed that it would be easier to get the brine on all parts of the bird if I spatch-cocked it first? I can't find in either this article or the spatch-cocking article what to do with the dry brine on the turkey before cooking? Do I need to rinse the bird? Do I just pat it dry? If you could answer before 3pm PST tomorrow I'd appreciate it!

Manner Matters: How to Deal With Lateness

As an optimist I find it impossible to trick people into the correct time. If the event is at 7 and I tell them 6:30, I convince myself that maybe this time they might be on time and show up early myself. I can't bear to inconvenience other people and find it *almost* impossible to believe other people either don't mind, or kind of enjoy it.

Win a Copy of 'Plenty More'

A mushroom "bolognese" that we eat at least once a week in the winter!

How I Built a Barbecue Restaurant in Brooklyn: Mustering the Troops

I seriously said the same thing about coke not two days ago, almost word for word! I find it so weird that people still do it, and apparently they do. I associate it so strongly with preppy 80s Wall street types. I saw someone in a bar bathroom recently doing it and felt like clutching my pearls!

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

I really love this series. Can I suggest one of the columns be a biography piece? The French training comment totally surprised me! The little glimpses into your past are totally fascinating.

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

Ok, just checked out out Tyson's instragram. Anyone who thinks he is throwing money around should have a look (! I now fully appreciate how much work an endeavor like that must take.

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

Thanks Tyson, I'll check it out!

Serious Eats used to have the most lovely, civil, community in the comments. It would be nice if we could somehow get back to that. One idea is to just totally ignore the people who are laying out bait.

How I Built a Barbecue Restaurant in Brooklyn: The Trouble With Contractors

I love this series! one request though: I'd like to see more photos that have to do with the particular chapter. It would be cool to see the space as it transforms.

Family Coming to LA? Take Them to These Restaurants

I think this is a pretty solid list. And, I agree that JPET's list is a real bummer. I am going to nitpick one thing though, does Mozza consider themselves Neapolitan style? I understand that to mean very thin, very simple, water, salt, yeast, 00 flour. I lova Mozza, and I'm freaking lucky that it's in my neighborhood, but the style seems much more of a modern American pizza. I'm happy to be corrected if I'm wrong!

Ideas in Food vs. Strawberry Shortcake: Reinventing the Berries

Trader Joes carries them as well.

Seriously Delicious Holiday Giveaway: 'Round Things Are Tasty' Tote Bag

cutest bag ever! Probably cinnamon rolls.

Ed Levine on Roy Choi's 'L.A. Son:' The Best Contemporary Food Memoir of 2013

What's with the LA hate!!? I dream about his veggie tacos and kimchi quesadillas....... going to put this on my reading list. Thanks!

Macaron Ice Cream Sandwiches From Jeni's Splendid Ice Cream Now in NYC

That does appear to be a macaroon, not macaron. Macaroons come from France, or Italy, originally too (the root is really the same for both cookies), and coconut is actually a North American reinvention. Nut flour was the original base. I suspect if Jeni calls it a French Macaroon I think she might be trying to warn people not to expect coconut. The ones on her website do not have feet.

Website width issues?

it did fix the width issue. Thanks guys.

Website width issues?

very good point! Will disable immediately for SE.

Website width issues?

yes to adblock, maybe that's it?

Website width issues?

not zoomed in.

Bake the Book: The Ice Creamists

There is a place in Ottawa that makes a banana, skor, and walnut, that I dream about.

Ask the Food Lab: Can I Start Pasta In Cold Water?

this is totally unrelated, but this made me think of Kenji and Yuba:

The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ultimate Home Pizza Setup

I just used my baking steel for the first time last night, in a regular gas oven, alas. I'm in LOVE!!! Thank you Kenji for all the research, it's saving us all a lot of trial and error, and waste. The first pie out of the oven was the best I've ever made.

Check Out the Winners of Our 2013 Pi Day Baking Contest!

Beautiful pies! But, why do people still think that infamous means extra famous?

Video: How to Poach Eggs, the Foolproof Method (Really!)

This was great! The perfect amount of information. Clear but not over explained.

Parks and Recreation's Tom Haverford Is a Food Instagrammer

spuds on the half shell!! hahahahaha!

If you had to eat one nationality...

Vietnamese. They have the best of France and Asia. I could really eat it every day. And, you still get a nice baguette and coffee for breakfast!

Do You Compost Your Food Scraps?

My friends with a backyard garden compost, so we share. LA has a pretty good program to support home composters. I grew up composting in a rural area so it always bothered me when I couldn't.

The Institute for Local Self-Reliance helps neighborhoods who want to get started with composting:

Website width issues?

Hi! Is anyone else having problems with the SE site? For the last month or so the front image collage breaks, so that two images appear below it. Also on this page the "site feedback" link breaks onto a new line and the "start a topic!" button appears over Talk. I'm using a Mac with Chrome.

intro blurb

Another little complaint about the new site.

I've started to notice (and become somewhat enraged by) the new method of introducing articles on the front page by a cobbled together paragraph from the rest of the actual article. I totally get that you want to quickly explain the story in one paragraph without totally writing something new. But... since you used to (and sometimes still do) just put the actual first paragraph, I find myself skipping to the second one once I click through and get totally confused. The new blurb is also often sooooo close to the actual first paragraph that you are just doubling up on your reading. It's sloppy and I find it extremely annoying, it totally breaks the flow of the read.

Am I the only one that this is driving crazy? I am willing to hear that I'm going nuts!

Second Page

When I click on older>> from the main page the site design reverts partly back to the old format. It wouldn't be annoying except that it backs up about 5 posts to things I've read on the previous page. Has this been discussed? Am I the only one this is happening to?

Creepy Caramel Apple Caskets

This creepy creation represents my favorite time of year and my favorite fall treat; the Apple pie caramel apple! Tangy apples sauteed in caramel are nestled between billowing layers of white chocolate cream and flaky pillows of tender puff pastry.... More