How to Make the Ultimate Poutine

Isn't the traditional form basically fries topped with fresh curds and a chicken or chicken/veal-mix veloute? Seems harder to balance with an all-beef gravy.

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

I am a strong supporter of team grated cheese. Slices are for suckas!

I butter and fry the "inside" of both slices, construct my sandwich using grated cheese, then fry one "outside", flip, and repeat.

Grated cheese melts faster, so you can jack up the heat. This gets the sandwich in your face faster. Plus you can mix up your cheeses more evenly, so the sandwich is melty, gooey, stringy, and/or funky throughout. Lastly, I find it easier to get the right amount of cheese to "accidentally" fall over the bread to make super crispy edges.

Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise

Some guidelines on when it is ok to be offended by a flip or sarcastic internet headline:

1) Is it making light of a really serious situation or event?

No? You're the problem here, Mr. Humorless scold.
Yes? Hmm, let's be sure;

2) Really, it's serious? Are they making fun of someone's suffering or death?

Yes! OK, screw them, you can be offended.
No? I'm pretty sure the problem is YOU, but let's be on the safe side;

3) Is the headline bigoted, despite being about some insignificant subject?

Yes! WTF, right? Why would they even do that. Go ahead, be offended
No? You're a terrible person and I hate you. Get off the internet.

Giveaway: Win a Super-Fast Thermapen Thermometer

Let's be honest. The first thing I would do is try to get the coldest thing I can find so I could stick the thermopen in and know just how cold it actually is.

The second thing I would do is fry something in really hot oil. But I'm an adult now, so I'm not dumb enough to do it right after the cold reading. Lesson learned!

Either way, I think the colors all sound nice, so um, red?

What the Frappe? THIS is a Real Milkshake

Also, what is this chocolate nonsense? Did you run out of Autocrat coffee syrup?

What the Frappe? THIS is a Real Milkshake

Unless you're from shared frozen custard and "bubbler" territory, you can shut right the heck up about New England and frozen dessert concoctions. I laugh at your non-chewy ice cream and weak "milkshakes"!

Manner Matters: Should You Tattle on Kids Sneaking Food?

Shame on you.

This is so far beyond "none of your business". The letter writer should bring this scenario up with one person-- a therapist, who I hope they are already seeing to work through their issues with food.

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Dad is a cheese-only purist. Unless you count the giant meatball and garlic bread from our local mom and poop pasta/pizza joint. I'm not sure he separates them on the plate, and I've definitely seen a meatball eaten via pizza-shovel on more than one occasion.

A Brief Ode to Fried Clams, the Best Fried Food in the World

@badseed1980 - The only Clam Box worth mentioning is in Ipswich.

I suspect Kenji knew he was writing this article when he decided to ship out to the Left Coast. His nod to a SOUTH Shore clam shack as the best in the world may have earned him a contract on his life. Seriously. They do not mess around about clams on the No-ath Sho-ah.

Stuffies are another story. For the real deal you need to be in RI or Southeast MA. You know you can get a good one if a random person on the street can pronounce chourico. Hint: It ain't chore-eez-o!

Secrets of the Spice Trade: How to Run a Spice Shop

I blame the difficulty of buying Spice directly from farmers on the unfair business practices of House Harkonnen.

Where to Find the Best Chinese Food in Boston

Has anyone from Serious Eats been to Fuloon recently? It is not what it used to be. Second the Sichuan Garden in Woburn. Hit it up for dinner, when the Eastern Standard-trained bartenders are on duty.

Manner Matters: How to Suitably Slurp Shellfish

Of course, if you don't like the liquor, a fork makes perfect sense. But you probably have bigger issues, since you're obviously insane.

Manner Matters: How to Suitably Slurp Shellfish

If you are in a setting where slurping an oyster is unacceptable, don't order oysters. I have yet to find such a place, but most of the nice restaurants I eat at are in New England. We think eating seafood properly is good manners. Wasting food that most people can't afford by being dainty is the height of rudeness.

Why Restaurants Should Keep Their Bread Baskets

In most low- to mid-range American restaurants, the bread's completely disconnected from the meal. The same rolls or slices come out with the water regardless of what's on the menu that day. It's there to fill you up with cheap carbs so you drink more and take some of your entree home as leftovers.

High-end places are composing dishes that are fresh, seasonal, and work well with everything else on the menu. Bread isn't just one more dish to add to that list. It's an entire world of cooking that a lot of chefs (and even pastry chefs) aren't really familiar with.

Plus, people who want bread think it should be free, and people who don't want it view it as Satan in loaf form. It's not a great bet for a restaurant trying to impress.

Staff Picks: What to Drink at a Not-Great Bar

Are the people dismissing Campari from the Midwest/South? I feel like this is not an entirely uncommon thing in the Northeast. Depending on the neighborhood/owner's family, you could even find several different amaros hiding in the back rows of the bar, or a decent bottle of whiskey that the right bartender will overpour for you because you drink his da's brand. Or they could have no idea what Campari is, and think whiskey means Jack Daniels. You could find both at the same bar.

And when did ginger ale from a soda gun become some sort of high falutin' yuppie drink? Wrong kind of syrup, I guess.

A Beginner's Guide to British Beer Styles

When a discussion turns on autocorrected spelling errors, it's time for it to end. To each his own.

A Beginner's Guide to British Beer Styles

@11USCCH7 Thanks for assuming my perspective for me. I've not only stepped out of the 50, I've lived outside of it. In Ireland. One of the countries currently being discussed. I've also sampled the brewing wares of the UK extensively both in its country of origin, next door in Ireland, and in the USA.

Many of the good beers brewed in either the UK or the USA will not appeal to your particular palette. Dismissing Americans for liking hoppier beers is like dismissing Belgians for all those sour beers they like so much.

A Beginner's Guide to British Beer Styles

@Lorenzo - What American beer was 30 years ago is completely irrelevant to my claim. What the UK scene will be in 20 years is also irrelevant. Right NOW, the Yanks are brewing more great beers than any other country. Of course, we're also 300 million people, and we brew (and consume) more truly awful beer than most of the others combined. No one's making ME drink it, though, so I don't really dock points.

The UK is now taking a page out of the American Craft Beer playbook. It's not necessarily a craft issue-- a lot of it is about financing and logistics. Added to some of the great breweries, such as SS and Fullers, it's going to be pretty awesome. But right now it just hasn't really made a dent yet. Give it time.

@ssorg I specifically said that the UK and Ireland ARE great beer nations. They're just not top seeds, as it were.

A Beginner's Guide to British Beer Styles

Britain and Ireland are pretty low on the list of great beer nations if you go by quality of the available brews. But there is no drinking institution put forth by the Belgians, Germans, Czechs, or Americans that can hold a candle to a nice snug in the back of a good pub.

What's Your Biggest Gripe About New York Restaurants?

Honestly, less to do with restaurants and more with their local patrons, but my main gripe is the attitude that even a mediocre restaurant or bar in NYC is somehow unparalleled anywhere outside city limits.

My favorite back in college was a New Yorker explaining "real" Indian a woman who'd just come back from a year abroad in London.

A Very Unofficial Snack Cake Field Guide

My dad ate a breakfast of Ring Dings and Diet Coke for years. He also ran 5-10 miles a day, so I guess it evened out? Us kids were bigger fans of the Yodels (for peeling) or Devil Dogs (for dunking). The only Hostess product any of us cared for were the cupcakes. Twinkies and coconut abominations were exiled from our house by unanimous accord.

Fantastic Irish Brown Bread at Matt Murphy's Pub in Brookline, MA

I miss the old layout/vibe. Waiting for the guitarist to finish his hot solo so you can scootch between him and the bassist to go to the bathroom is kind of awesome.

The Best Budget Irish Whiskeys

Did Paddy not make the cut? I've a bottle of Powers in my sideboard despite not drinking Irish whiskey for ages, but only because Paddy can be a bit of a trick to find in your average Boston area "packie".

Manner Matters: The Knife-and-Fork of It

V/X = not done, parallel = done. Assigning a specific placement on the plate is fussy and unnecessary unless you think a .25 second delay in your server clearing is unacceptable.

That's my take. But as a lefty, I find most table "etiquette" to be the work of sadists who should have their knife and forked superglued to their hands.

Are Shooter's Sandwiches Really Worth a Damn?

I'll do my best to spellcheck from what must be a potato, because this is the first I've heard of this phenomenon.

I do not approve.

This looks like a sandwich for people who don't like bread. Which is kind of dumb. I'm also skeptical of the steak. The whole thing seems likely to come along for the ride on the first bite. Then you're standing there like some kind of wild animal with a steak hanging out of your mouth and a sad piece of what used to be good bread dripping mushrooms on your shoes.

Skillet/broiler pizza technique-- supersize it?

Home sick and about to cook breakfast in one of my cast-iron skillets. Last night we used it to make pizza via the skillet/broiler technique. Actually, we made about 5 pizzas. They were delicious, but tiny.

Got me thinking-- what about those cast-iron griddles you put over 2 gas burners? You know the ones-- they have grooves on one side and are flat on the other.

Does anyone know any reason these things shouldn't go in the broiler? I'm thinking I could make a much bigger oblong pizza (a la Sally's or Pepe's). Cast-iron is cast-iron, right? Or am I missing something (like a coating, etc?)

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