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Cook the Book: 'Ruhlman's Twenty'

This shouldn't be called a technique, but the thing that changed my cooking the most was proper measurement. Sure I was able occasionally to pull off a great steak or an amazing sauce, but the only way to do it over and over again is to measure properly. Not just in baking, but in general, it makes such a difference to measure grams, internal temperature, etc. My kitchen scale and thermapen are my most essential tools after my knives.

Which brings me to the real technique at hand -- chopping. If you can't cut things properly, you can't cook. And if you don't know how to chop stuff, you'll end up cutting your fingers too.

nicoeats at 11:45AM on 10/03/11

From Talk

Embarrassing dining moment, do I go back? (Gross out caution!)

After working in several restaurants/cafes, I can assure you that your kid is not the first, nor will be the last, to throw up. I've also had to clean worse, such as heroin needles.

Just go back, and be apologetic and tip well. While this seems embarrassing to you, it's just part of what happens when you work at a restaurant.

nicoeats at 9:19AM on 11/09/09

From Serious Eats

Turf War: Boston's Best Ice Cream

Have to disagree here...Christina's burnt sugar wasn't burnt; it tasted like dark caramel, and almost everything I've tried was too sweet.

nicoeats at 11:31AM on 10/13/08

From Serious Eats

Snapshots from Chile: Café con Piernas

I took some visitors from abroad (including my gf at the time) to cafe con piernas and they all thought it was quite interesting. Indeed you went to the tamest of them all (and the one that started it -- it was cafe caribe who changed the concept of a coffeeshop to the legs version).

The happy minute was popular at a placed called "Baron Rojo" (Red Baron), where the girls definitely wear way less clothing and at random times during the day they would loosen up their tops for a minute. (I think this place went out of business, but I'm not sure...haven't been back to Chile for a couple of years now).

Some of the tainted-window places do serve alcohol, the music is really loud, and every time they open the door, there's so much smoke inside that you could probably make bacon.

For me one of the most amusing parts was always the people who would hang out outside the Red Baron waiting for the doors to open so they could catch a glimpse without buying the coffee.

nicoeats at 2:04AM on 04/25/08