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The Secret Ingredient: Squid Ink
Terrific post. Travel nightmares always make the best stories.
Just found out I'll be in Venice at the end of the month... can't wait to try the stuff in person!
Zummo’s Café in Scranton, Pennsylvania
SWEET! I have friends up thataway, and this place looks adorable. Thanks for the tip!
Cook the Book: 'Beyond the Great Wall'
I have a wonderful memory of going out into the Russian countryside with a group of Russian teenagers (I was a teenager at the time, too.) We had a big campfire, a lot of stories and guitar-serenaded sing-alongs (in Russian and English) and the most delicious shashlik I've ever tasted.
I think everything must taste better when it's cooked over a campfire with happy friends.
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How to Make an Ice Cream Smore'wich
They are crazy-wonderful tasty, but recipe testing on this gave me a serious sugar crash.
Thanks for the call-out Serious Eats gang!
The Secret Ingredient: Squid Ink
Terrific post. Travel nightmares always make the best stories.
Just found out I'll be in Venice at the end of the month... can't wait to try the stuff in person!
Zummo’s Café in Scranton, Pennsylvania
SWEET! I have friends up thataway, and this place looks adorable. Thanks for the tip!
Cook the Book: 'Beyond the Great Wall'
I have a wonderful memory of going out into the Russian countryside with a group of Russian teenagers (I was a teenager at the time, too.) We had a big campfire, a lot of stories and guitar-serenaded sing-alongs (in Russian and English) and the most delicious shashlik I've ever tasted.
I think everything must taste better when it's cooked over a campfire with happy friends.
Grocery Ninja: Yujacha, Korean Yuzu Tea
Oh wow... I'm yuzu crazed, but it's still pretty new to me. Must investigate yujacha further. Thanks so much for the overview!
Dinner Tonight: Bibimbap
I'm definitely tracking down a rice cooker so I can try this out next week. Thanks for the additional low-down on crunchy rice, everyone!
What Is the Best Food Produced En Masse?
When you do a bunch of catering, you figure out pretty quickly what can be made up ahead in a batch and what needs to be an a'la minute process.
Pretty much all of the ancient preservation methods (fermented things, pickled things, chutneys, conserves, preserves, aged things, cured things, oil-preserved things, etc.) come into play here.
As mentioned above, stewed/braised things, like pulled pork work well. All kinds of soups, stocks, sauces and vinaigrette are really ideal for large-batch make-ahead.
Pastry doughs, bread doughs and tortillas also freeze well.
Rice can be parcooked and held for a while. Veggies can be blanched and then chilled down to be quickly heated and tossed in sauces just before service.
Dinner Tonight: Bibimbap
I *love* bibimbop, but I think my favorite part of the dish is the extra-crusty rice at the bottom of the hot, metal pot that gets blended into the dish as a texture and toasty flavor element.
Doesn't that get lost in this version? It doesn't seem like there's a crisping step. Or is that just an aspect that's best left to the professionals?
Ed Levine's Serious Diet, Week 56: Doctors Tell the Truth, Don't They?
Are you doing much yoga? It's great for stress. Great for your joints. Good for all kinds of tightness. It can't hurt.
And I've gotta say... the transformation of Arthur Boorman video that's running around on the web right now is one of the most inspiring things I've ever seen.
The Linkery Burger with 'The Lot' in San Diego
I can get behind any good-lookin' sandwich with an egg on it. And I like the mission to be a beet-booster. That's adorable.
Canned Sardines Review Blog
Hooray for sardines! I grew up on the sardines in mustard sauce (served on saltine crackers by my Pa), but now I favor the hot n' spicy ones on a piece of whole-grain toast.
So tasty... And they're also more sustainable and low in mercury than other, larger fishes.
Jewish Food Authorities Weigh in on Dr. Brown’s Cel-Ray
I'm not much of a soda person, but I'm just happy that Cel-Ray still exists. It reminds me of an ancient tonic that should've fallen by the wayside but hasn't. Hooray for product diversity!
Tropicana, Pepsi Overhaul Packaging
I just heard a rumor that they've had such a negative reaction to the new packaging that they've decided to revert to the old design. Probably a good move on their part. They can go the Coca-cola route and bring it back as Tropicana Classic.
The Year That Was on Serious Eats: Bacon
It's true. Bacon is a national addiction these days. Two of my top-ten reader favorites this year were also about bacon.
The one thing I think we're really missing out on is a youtube video of Kevin Bacon Cookin' Bacon. Then the circle will be complete.
Jeeves, and the Art of Curing the Hangover
Hydration is key. I go with Pedialyte if it's really horrid. Otherwise, my go-to dish for feeling awful is always a big, steaming bowl of pho or shio ramen. And I'm totally with wookie on the comfy couch addition.
First Taste: A Pizza Preview of Jim Lahey's Upcoming Pizzeria, Co.
Very exciting! Seems like it's taken longer than Chinese Democracy to get this place up. I hope I hope I hope it's worth the wait.
A New Look at Old Bay with Classic Shrimp Scampi
My mom grew up in MD, so she always had it mailed to her... even buried in the depths of a South Dakota winter, we'd be eating boiled shrimp or deviled eggs sprinkled with the seaside flavor of Old Bay... happy memories for me.
Utz makes Old Bay potato chips, too... but I don't think I've seen them outside of Maryland. That might make a good recipe for a home cook: home-fried chips with Old Bay sprinkles... Mmm...
Consider Bardwell Farm in West Pawlet, Vermont
We picked up some of their feta this weekend and were commenting on how very charming that goat is... About as charming a goat as you'll ever come across, I'd wager.
I'm told the name "Consider Bardwell" was actually the farm founder's name. Back in the day, people had names evocative of virtue, such as "Prudence" and "Patience" so I guess "Consider" isn't *so* weird in that context...
Book on the Axis of Evil Cuisines
I don't know what the food looks like, but that cover art is cuuuuuute.
Pinche Taqueria: A Fish Taco Throwdown Becomes a Smackdown
The place is seriously called Pinche Taqueria? I blush just thinking about it... Isn't somebody's abuelita offended?
That said, I look forward to trying the tacos. My favorites are currently over at Barrio Chino on Broome, but they're so crowded these days, I can barely squeeze in the door.
Snapshots from Asia: Tropical Fruit Feast: The Starfruit
If it's oxalic acid that creates that tart flavor, does one find the level of oxalic acid is reduced in sweeter fruits?
I only ever see starfruit as a decoration on the side of a cocktail glass, so I know next to nil about them.
The Cartoon Kitchen: Apples and Dumplings
Did you mean to say apples instead of cabbage in the headnote here? I'm not seeing any cabbage in this preparation. Though Apples and Dumplings might be kind of interesting with a little sweet sauerkraut action...
Dippin' Dots: Still Whimsical, Still Delicious
I had these for the first time at a kiosk in the Mall of America. Dippin' Dots, Ice Cream of the Future. Ah, memories!
This actually reminds me of one of my favorite headlines from The Onion: Time Traveler: Everyone In The Future Eats Dippin' Dots
Does Chlorine Make American Chicken Taste Funny?
I have to say, whatever they're doing (or not doing, in this case) with the chickens in Europe, they're doing it right. I was floored by the flavor of all the chicken I ate in Paris. Made me want to eat chicken every day, and this is from a person who eats it very rarely here in the states.
Fresh Food on TV: Weekday Edition
huh... I was interested in this show until I read the commentary above. Maybe I'll just watch some Good Eats classics on DVD and get an AB fix instead.
Ippudo: Ramen Worth Waiting For
went to Ippudo last night. the ramen tasted great. BUT gave me a terrible MSG headache. i won't be going back. will stick with Momofuku, I guess. Or maybe I'll just stick with soba.
Pinche Taqueria: A Fish Taco Throwdown Becomes a Smackdown
@ralaw: Yes, it is a "bad word". But in the RAE has 3 definitions.
http://buscon.rae.es/draeI/SrvltObtenerHtml?origen=RAE&LEMA=pinche&SUPIND=0&CAREXT=10000&NEDIC=No
Grilling Smackdown: Lump Charcoal vs. Briquettes
Briquettes or lump? I think it boils down to what you are cooking and for whom? If I want to grill up some hots dogs and burger meat, a few briquettes are fine. Briqs are cheaper, for me, cleaner and easier. If I am smoking brisket, sausages, tri-tip, or anything else that requires lots of love and perfection, I will use quality wood. I have found cheaper off-brand or store brand briqus require a lot of lighter fluid and don't give good flavor.
How to Make an Ice Cream Smore'wich
@missginsu: But isn't food coma fun after a fun day of Labor day eating? There's nothing to stay up for like fireworks on the Fourth or something like that.
The Secret Ingredient: Squid Ink
How wonderful! I first tried squid ink pasta in Venice too and it was love at first bite - thanks for reminding me! I had a much better experience in Rome though, my first bite was a potato pizza from a little shop in an alley - heaven...
The Secret Ingredient: Squid Ink
I used to order squid ink pasta (the ink was in the sauce) at restaurants when I was still in Japan.
Not a great date food, though.
The Secret Ingredient: Squid Ink
I feel in love in squid ink last year when I had a wonderful arroz negro at a little Spanish place in San Francisco. I proceeded to purchase a few packets of squid ink online (haven't gotten the nerve to go to Chinatown and ask for the stuff) and then got waylaid by events of life, so now I have a yummy risotto and clam dish to try out.
BTW, do they sell fresh or frozen squid ink at in Chinatown in SF or any where else in the Bay Area?
Best Hangover Food?
for some reason, i actually embrace my hangovers; it means that there's a ton to discuss with my girlfriends the next morning! we'll typically cruise over to a local burger joint and get their saturday special (huge greasy cheeseburger, thick-cut fries, and a large soda... i always opt for water instead of the soda). if they're not around, i'll brew some coffee, and then pick up a huge plate of pad thai, which is so big that i'll snack on it throughout the day.
cheers!!
Snapshots from Italy: Sfoglia or Frolla?
Never found a decent Sfogliatelle where we live. A few years ago we became so desparate we learned to make them. Found a recipe in Nick Maglieri's dessert book. Have been making them a few times a year ever since. They are a labor of love as they take at least two days and each time I have to re-learn the shaping. They are not easy. One bakery here did make them but you had to catch them just as they were taken from the oven as they stored them in refrigerated cases which made them tough and soggy at the same time. Of course in the North End of Boston they never seem to be refrigerated, selling out in a few hours and without the American hysteria about spoilage.
Best Hangover Food?
Last night I drank a bunch of beers and some shots. I was so drunk I was hitting on a lady who was twice my age, so thats about how drunk I was. Went home and fell asleep as soon as I hit the pillow, woke up fully clothed shoes and all --- I was HUNG OVER. But there's a Pho diner around the corner. I went over there and got some of that vietnamese noodle soup and ate that whole thing. Went straight home and fell right back asleep again until later on in the afternoon. When I woke up, the hangover was completely gone.
Best Hangover Food?
well, i'm hungover right now and all those foods make my stomach hurt to even THINK about eating. other than miso soup... i might go get some... DEFINITELY "try" to remember taking ibuprofen and a few tums with a big glass of water before bed. my advice, lay out the meds beside your bed before you go out..
Tropicana, Pepsi Overhaul Packaging
If it ain't broke why fix it.
Tropicana, Pepsi Overhaul Packaging
Come on people. Really, does it matter what the package looks like as long as the product is the same? It's obvious most people don't like change, but it's part of life. Maybe it is less expensive to make the new carton. Yes, they should offer a discount if this is true. Think about this though.... Haven't you made some cuts in your budget because of today's economy? Maybe they are doing the same. Who really cares if it looks generic? I'll be the first to admit that I buy certain generic products. If the taste is there, what difference does it really make? Think about it....
Zummo’s Café in Scranton, Pennsylvania
As a NYState investigator, I am on Route 81 a lot. Best road joint (my humble opinion) is mile 219 Hartford - Penn Yan Diner I get the Biscuits Sausage & Gravy with a dash of hot sauce. They have 2 different bottlles, and a refill for my Green Tea container 5 bucks with the tea. Also near there mile 194 Clark's Summit - A REAL WAFFLE HOUSE. They will greeat you with a big HELLO and have butter for the pecan waffles. Clean bathrooms also.
Zummo’s Café in Scranton, Pennsylvania
We made it there this weekend and it was as promised. Fantastic coffee and a wonderful turkey salad.
Zummo’s Café in Scranton, Pennsylvania
I am also from NEPA and all my aunts, uncles and grandparents live in Scranton/Wilkes Barre. I can't believe a place like this exists in Scranton...I mean I know I can get great pizza when I visit (Sabatini's in Exeter!!!) But next time I take a trip home I will make sure I visit. Oh and I am also surprised there are so many NEPA people on SE
Zummo’s Café in Scranton, Pennsylvania
And I am kicking myself that Zummo's flew completely under my radar when I was up there. Where is Marion Street? For some reason I'm thinking South Side.
Zummo’s Café in Scranton, Pennsylvania
Brian, you just made my day. (And I second the 'Holy crap there's a lot of NEPA-ers on here!') I'm originally from Scranton as well. Was just up there a few weeks ago and found myself pleasantly surprised at the good food that's popping up.
We went to the Thai restaurant on the corner of Mulberry Street, Arcaro and Genell's in Old Forge and the Harbour House on Keyser Avenue. GREAT experiences all the way around. I'll be posting my own reviews on my blog, Full (Gastronomic) Tilt (http://www.fullgastronomictilt.com) fairly soon, so stay tuned.
I look forward to reading more from you!
Pennsylvania has a great many gems like this that get overlooked by the foodie scene.
Jewish Food Authorities Weigh in on Dr. Brown’s Cel-Ray
The beauty of Dr. Brown's Cel-Ray consumed with pastrami or corned beef is that you get a double-dose of nitrites: first from the meat cure, then from the celery extract. I love it!
About 10 years ago I was at a "guest chef" dinner at Cornell's Hotel & Restaurant Management school, in which the guest chef was Marcus Samuelsson of Aquavit. He used a celery sorbet as a palate cleanser, and it brought me right back to Ratners on Second Avenue (Yes Cel-Ray makes a wonderful accompaniment to dairy, especially latke, another entree that Ratners' called "protose steak" and other oil-infused dishes; just like with pastrami, Cel-Ray is a perfect foil to the food's richness.
Tropicana, Pepsi Overhaul Packaging
Just ran across this thread in early April - When Tropicana first changed its packaging, I wrote to them complaining @ the change. Not even the caps were different colors in the new design, plus the "version ID" was in done really small type. They sent me a coupon ($4.50 on Tropicana - not bad), and thanked me for being a loyal Tropicana customer - which I am, actually, because they have a low-acid variety which works best @ my stomach.. Then, at the end of March, I received ANOTHER coupon, along w/ a letter that said that they had received such grief from their loyal customers, that they were reverting to the old designs and colors. So kudos to them: they apparently DO listen to their customers!
Cook the Book: 'Beyond the Great Wall'
Thank you for participating, and congratulations to our winners:
lilyk
Ragdoll
cranberrycheese
bobcatsteph3
blisseau
Winners have been notified by email and also appear on our Contest Winners page.
Dinner Tonight: Bibimbap
i like to make my bibimbop with spicy marinated pork, julienned carrot, onion, iceberg lettuce, cucumber and egg. and for the sauce mix red pepper paste with sesame oil and either sprite or 7-up according to your taste (sounds strange but taste great).
Cook the Book: 'Beyond the Great Wall'
Five years ago I had the opportunity to travel to Thailand. While there I got to eat stir fried ants. It sounds gross but the ants didn't really have much taste to them (they were kinda lemon-y). I also had the chance to eat street food, mmmm... pad thai, so good.
Cook the Book: 'Beyond the Great Wall'
On my trip to Beijing I tried fried milk and it was quite tasty.
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About missginsu
Website: http://www.missginsu.com
Location: Brooklyn, NY
About: Miss Ginsu lives in a Greenpoint, Brooklyn apartment with a small kitchen. When not cooking, baking, eating or sharpening her knives, Miss Ginsu likes to watch movies & go to the farmer's market.
Favorite foods: Hot chocolate, arepas, chickpeas, brussels sprouts, Belgian beers, coal-fired pizza, granola & yogurt, kimchi, pickled ramps, sushi, bourbon, micheladas, latkes, cassoulet, apple pie, fresh peaches, spring peas, garden tomatoes...
Last bite on earth: Will be chewed well.
They are crazy-wonderful tasty, but recipe testing on this gave me a serious sugar crash.
Thanks for the call-out Serious Eats gang!