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The Ten Most Recent Comments By mikenmolly

From Talk

All Clad Pots and Pans - are they worth it?

Wow! People love their All-Clad. I have a few All-Clad pieces (including an Emrilware I got on sale) and I do love them. Bourdain says go to a restaurant supply store and pick up cheap pans and toss them out after a few years, in the end they will cost you less. I have done that, too. What do I think? Get the All-Clad Stainless and the supply store non-stick. Non-stick pans just don't last - the coating (it is a coating) comes off after a while - All Clad or not. So, a good, cheaper, non-stick pan, like the one's in the supply store are the one's to get - sure, they're going to fail in half the time, but that's something like 2 years instead of four. Or three instead of six. But, no more than that.

From Serious Eats

How Do We Save Starbucks?

OK, how to save Starbucks? As a person who can tell the difference between good coffee and bad coffe, but couldn't even guess between good coffee and great coffee, Starbucks is nothing to me. My right-wing, capitalist, Ayn Rand-ianism says - "Whatever - let it die." That also tells me, "what can they do to save themselves and why not toss in my two cents?" Firstly, the people have spoken - free Wi-Fi. Give these people a place to hang out and write the next Harry Potter. Most people aren't going to use it and those that do, not for too long. The J.K Rowling's who write a book? It's just like the gi-normous people who graze at the buffet - one loss to a hundred's gain. Get over it.

Get smaller. Local is good. Don't over-expand. Train the employees to make a freakin' latte-schmate. Charge a rasonable (read=comparable to local joints) for a plain cup of joe. In can ost more if it's a GOOD cup of joe. If it isn't, don't get all high-and-mighty.

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

Slightly under crisp with a lot fat!

From Talk

What are some good hot wintertime alcoholic drinks?

Glögg can't be beat. I have a recipe for one I've perfected (I think) over years at Mel's Diner.

Mike

From Recipes

Sunday Night Soups: Avgolemono

I, too, have made this soup for my website:
http://clearblogs.com/melsdiner/72640/PRESTO+PASTA+SOUP%21.html

I cannot stress the point Mr. Cod has made here about the blonde stock here. I used my homemade chicken stock from roasted bones and it overpowered the flavors of this soup. I would bypass the chicken stock all together and use a vegetable stock, Moosewood's is excellent:

http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/vegetable_stock.html

Mike

From Recipes

Mario Unclogged: Marinara Sauce

I Google'd the cached page to see the picture that was removed and I've seen that brand at a local Italian market. In my opinion, the problem with those and most other canned tomatoes is the addition of citric acid. If you cook those down, the acid becomes more and more pronounced, making the sauce bitter. I have written it many times before on sites like this - the best tomatoes are the ones that have NO CITRIC ACID! Make a sauce with the precious San Marzanos like the ones pictured and a the same sauce with a can of regular tomatoes with no citric acid and see the difference. Now, if you can get San Marzanos with no citric acid (like you used to), it's Heaven.

From Serious Eats

Nutrition Sells: One Small Step for Mankind

I shop at Hannafords and I'd like to point out just a few things. Look at this quote from the article:

"Kim Marcotte of Falmouth was surprised to discover that a can of Nature’s Place Organic green beans she purchased had 380 milligrams of salt. But Del Monte Fresh Cut’s “Cut green beans” had only 10 milligrams of salt, earning it stars."

Nature's Place is Hannaford's own organic brand. Hannford was willing to give it's own brand fewer stars than somebody elses.

Hannford's also got a lot of flack from the major brands when the "healthy" labels were not awarded any stars or maybe just one star. I may be totally wrong, but I believe it was the "Healthy Choice" label products that received no stars and the parent company (Unilever, Kraft, General Mills, whoever) had a hissy fit. Knit-pick and get pissy, but Hannaford has done a good thing and it's helping.

From Serious Eats

Did Leah Chase Do the Right Thing? Cast Your Vote Here!

I'll just add one more. Look at the comments. The one's based on logic don't blame President Bush. The one's based on feelings do. What does that say? What does that say about the average American voter? Think about it, if you can.

From Serious Eats

Did Leah Chase Do the Right Thing? Cast Your Vote Here!

OK, I'll come out and say it, I'll say the remarkably unpopular thing - it's not President Bush's fault that Katrina took out New Orleans. The blessed chef Leah Chase has been living in public supported home for TWO YEARS? How about sucking it up and getting a house of your own? You know, I'm a fat buyer from New Hampshire, but I knew over five years ago that a strong hurricane hitting New Orleans would flood the place. What was Chef Chase's problem? Why did this surprise her and so many others? Was it walking the streets and seeing the river higher than the road? Come on, people! Show some shred of intelligence!

OK, lets assume she had the brain power of a sunflower and got flooded out - why is that my problem or Bush's fault? How about the Midwest getting dumped on with blizzards - why aren't they living in Houston, complaining? How about those that got flooded this year - where is the outcry from the left to rebuild them?

Look, it's not George Bush's fault anymore than it is you fault Katrina flooded New Orleans. New Orleans is a bad idea, that's why the oldest part of the city is still dry - building under water is STUPID!!!!

From Serious Eats

Is Imitation Always the Sincerest Form of Flattery?

Whoa, slow down there. McDonalds has the Big Mac, McDowells has the Big Mic, there's obviously big differences here. ;-) The ironic thing with using "Coming to America" as an example is that Paramount and Eddie were sued and lost to Art Buchwald because they stole the idea for the move from him.

Responses to Comments by mikenmolly

From Serious Eats

How Do We Save Starbucks?

ChristineB Wrote:

4) You pay for internet at home. Why shouldn't you pay for it at a coffee shop?

-----

Because I don't pay $5 for a cup of coffee at home... that's why.

From Talk

Best knives?

I just got a set of shun knives and they are fantastic. They are comfortable and are the sharpest knives I have ever used. Cutting is a breeze. A great investment.

From Recipes

Mario Unclogged: Marinara Sauce

Ravara: Wut wut wut?!!! Of COURSE I have it! I've turned too many people on to Super Marzano not to have it Yes, yes, it's not technically San Marzano, it's better.....it's SUPER Marzano! Come on out to my tomato seedling sale and pick some up. I've always got a lot of Super Marzanos for peeps. www.GrowBetterVeggies.com

Does this constitute spam? Forgive me if so. Just trying to spread the tomato love....

From Recipes

Mario Unclogged: Marinara Sauce

In case anyone who might benefit sees this, I agree with gmunger that I'm sad to see Mario, who has seen the joys of California produce, claim you can't get good San Marzano tomatoes in the US. I assure you that Mariquita and twosmallfarms dot com have fabulous San Marzanos for cooking- they suck for raw stuff, they are TOO low acid, but holy jeez cooked.. Love Apple Farms doesn't have it on their grow list this season- http://loveapplefarm.typepad.com/growbetterveggies/love-apple-farms-2008-tom.html but I bet Cynthia can tell you something good...

From Talk

All Clad Pots and Pans - are they worth it?

My sister lives nearly half way, so I can make a party out of it! You are a peach. Thanks for the info Susquehanna!!! Maybe I'll see you there.

From Talk

All Clad Pots and Pans - are they worth it?

@ PerkyMac:

As far as I know, there isn't an All-Clad outlet store in Canonsburg, PA.

Though, you will be happy to know that the All-Clad manufacturing folks put on a fantastic "seconds sale" twice a year, usually in December and June, at the Washington County Fairgrounds. Here's the address:

2151 North Main Street
Washington PA USA 15301
(724) 225-3151

People come from far and wide (e.g. Canada) and I hear it's all madness and long lines. All-Clad doesn't appear to advertise the sale, so I plan to try calling the Fairgrounds' office closer to June to get the scoop on the 2008 sale date.

I haven't gone before, but I am certainly going this June.

From Talk

All Clad Pots and Pans - are they worth it?

This all depends on what you are cooking on. If you have a flat top ceran cook top you do not need all clad. I have a wolf gas range and I need heavy duty cookware. I am also a cookware hussy. I love mauviel, le creuset, some wolfgang puck (good value for the buck), a few pieces of calphalon, some all clad and various other pieces of Belgique (macys) and some bizarre brand made by Rubbermaid that I picked up in a hardware store 6 years ago that was great by they don't make them anymore.

From Talk

All Clad Pots and Pans - are they worth it?

I say most definately yes. These pans will last you and your childrens and your childrens childrens lifetime. As a former professional chef I think you can't get any better.

From Talk

All Clad Pots and Pans - are they worth it?

I have been an All-Clad junkie for years and have a fairly complete set. I have recently begun to fall out of love with them because they warp. We splurged on an induction cooktop, and absolutely LOVE it, and the traditional All-Clad cookware is entirely compatible with it. But you don't get the benefit of the even cooking the induction method provieds when the pan is no longer flat on the bottom. It's quite frustrating. On the positive side, the cookware has a lifetime guarantee, and I have returned pieces to Williams-Sonoma, no receipt, and they have replaced it with a brand new one from their stock. That's nice!

From Serious Eats

How Do We Save Starbucks?

The bottom line is, it's just not very good coffee. I take strong exception to the commenter above who stated that it wasn't burnt, it was just a dark roast. I love a strong, dark roast - the stronger, the better. Starbucks' blends have a bitter, burnt taste to them. The fact that "plenty of people like it" is far from a ringing endorsement. Plenty of people like lots of things - doesn't mean any of them are any good.

Start by getting back to something novel: offering decent coffee at a fair price. You're a coffee shop. Get out of the friggin' music business and focus on your core.

Offer simple pastries that are fresh. You certainly charge top dollar for pastries that are - at times - stale and dry.

Two words: customer service. Your baristas are often misanthropes who think they are too good to be making my beverage because they should be working on their novel or something. And they're slow.

Clean your stores up. I know they all see a high volume in the mornings, but they shouldn't look like a tornado just blew through.

Free Wi-Fi. Free Wi-Fi. Free Wi-Fi.

I agree with the commenter above - a SB employee - who said that there should be nightly entertainment. What a terrific idea. Our local coffee shops do that, and they bring in customers around the clock, while fostering a feeling of community.

For those of you rooting against Starbucks in favor of the local shops, check out the recent article on Slate discussing the ameliorative effects on the mom-and-pop places when Starbucks moves in. Many local operators - fearful of Starbucks moving in down the street - found that their business actually increased.