@TheGorramBatman, @chanterelle - I think nearly all Nordstrom stores have a cafe, at the very least.
@John JS - as always, RTFA: "While the original called for adding dried basil to the carrots and onions, it's not something I keep on hand, so I finish with fresh basil at the end. "
@SeattleCase - smoked tomato paste? Sounds great! Care to share some tips on how to make it, or your restaurant's name?
@Prawo Jazdy *JKLA*, you dope!
I'm not a huge fan of American cheese, but I'm with KJLA on how damn good & RIGHT it is on a burger.
Now, what's the story with adding annatto to Cheddar in Wisconsin, NY, Oregon, and damn near anywhere else in the US except Vermont? (woo hoo, no Trump-colored cheese!)
Agreed, @mikelipino - I'd love to see more food history (and more long form pieces too, please) as well!
Rent a gas-powered pressure washer, clamp the handle of the grater in a heavy-duty bench vise, and blast away with hot water. Works like a charm.
When's SE going to get a spam-reporting/flag button? Sheesh...
@sloop of war - your comment displays a nearly-complete lack of understanding of beer and fermentation, and indicates you may have a problem with reading comprehension.
I'm no dairy farmer, but I don't think you'll get any milk from virgin bovines, angelic or not.
@OutdoorsDan - that sounds fantastic! Campari improves soooo many things, at least to my bitter-inclined palate.
No snakebite? For shame.
Equal parts hard cider & your favorite lager. I'm partial to Etienne Dupont Brut (probably the easiest-to-find French farmhouse cider in North America) & Kronenbourg or Dab.
@vron nice spam, dude.
@Ananonnie - have at it: http://www.seriouseats.com/search?term=ropa+vieja&site=all
@CTMike - I'm looking forward to the sure-to-be-blockbuster "JKLA vs The Goulash Guardians of the Galaxy: Behind the Paprika Curtain"
@Calisgone - you're not only semi-literate, unfunny, and kinda racist, but also wildly and impressively incompetent. That's quite a feat to both burn AND undercook your Beef Wellington. I'm surprised that you're able to use the internet.
I've made this recipe 4 times now, and it came out damn near perfect each time. You definitely suck at life.
@ An Angry Dog - the author made no such claim, just helped establish a depressing ambiance.
"His room overlooked a vacant parking lot on one side and the interstate on the other; the boxy expanse of a mobile home park unfolded in the distance."
Luosha - I like the way you think! I wonder how that approach works for celery, which often wildly overstays its peak in my crisper.
I'd stay far, far away from the Brinkmann. 6 years ago, my parents bought a 5-burner one that appears to be the same model featured above, and it was apparent from Day 1 that the build quality was very, very low - considerably less than Charbroil's $99 basic models. During the second summer of grilling, there were numerous material & control failures. This wasn't due to neglect or misuse - it never stays out in the rain, gets cleaned properly, etc; my folks take their outdoor cooking very seriously & are rather frugal - their first 22" Weber charcoal kettle lasted 36 years before finally succumbing to rust.
Too bad this doesn't call for another type of cooking vessel - "Boy Does it Wok in This Fiery Salad" would have been a much better title!
(I'll show myself out now)
To the complainers - constructive criticism is great; most of you offer nothing remotely useful. "X used to be so much better" complaints are entirely useless. Perhaps you'd prefer a paid subscription model? Put your money where your whiny piehole is, and start making donations. In lieu of that, you cheap MF-ers, go buy stuff from the advertisers & make damn sure you note that you're doing so because it's due to seeing ads on SE, or because you read a killer review of (insert product here) here. Can't stomach that? Step up your comment game, become a contributor, or zip it.
Disclaimer for the disgruntled commentariat - I'm a SE enthusiast, not an affiliate of any sort who benefits financially; my friends & family are the lucky recipients of what I've taken/shared/learned from Serious Eats.
@karrock & gibizugbe - fried, spiced Xi'anese potatoes! Slightly more than halfway down the page: http://www.seriouseats.com/2014/08/what-to-eat-xian-muslim-quarter-china.html
Good stuff! I'm not a huge fan of more traditional cranberry sauce, and this was an excellent twist on the classic version.
@jlintz - the Recipe Box is going away.
@badseed1980 - "Gaze or grope?" Love that!
I am amused that this manners column tends to elicit the rudest, most strident comments of any on Serious Eats. But I guess the federally-mandated requirement of reading Manners Matter in order to enjoy the rest of SE is an onerous one, thus deserving of such vigorous protestation.