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The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

Kenji's hands are as distinctive and easy to identify as those of dear old Julia Child.

This Week at Serious Eats World Headquarters

It's wonderful to get new citizens in our beautiful and fucked-up country. Best wishes, Adriana. Now about that cat, and more specifically, the utter lack of Yuba. I hope she's OK and is just taking a break before her big Xmas photo shoot. Hint hint.

This Week in Recipes

Is it just me, or is anyone else growing weary of fried eggs resting like a cow flop on otherwise perfectly good food? This egg thing is becoming a cliche- yes it tastes good, but enough.

Eat This Now: Roast Beef Sandwich with Homemade Blue Cheese Dressing at Al's Deli

Not to be an old scold, but if it's made in a restaurant, it's not home made. It's house made.

24 Essential Kitchen Tricks and Tips

Wash salad greens in warm water. They take up warmer water more readily than colder and will be more crisp. Sharpen your knives on a Chef's Choice 463 Asian diamond hone sharpener- this tool really works.

Excellent Tiny Wieners at Hot Dog Charlie's in Cohoes, NY

Dear Cirilism,
It's not a restaurant, but Oscar's Smokehouse in Warrensburg, NY has a huge selection of richly smoked delights, especially lots of different bacons. A great hot dog can be found in Plattsburgh at McSweeney's: the spicy red dogs are worth the extra cost.

Poll: Fries on Burgers: Way or No Way?

Separate, because it's too much starch all in one bite, if in fact you can eat this monstrosity the way God intended, held in one's hand. It's a sandwich. I agree with Pintchow and also want to reject fried eggs as a trendy, over-played topping.

This Week at Serious Eats World Headquarters

Giant cookies-bah! 'Smores-bah again. Yuba and Hambone- excellent. Please give them their own section, preferably with daily appearances.

The Food Lab: How To Buy A Lobster

As a native of Maine, lobsters were what the tourists from Boston wanted. I prefer soft shelled or steamer clams any day- bigger ocean flavor, less messy, and an excellent vehicle for melted butter.

Pet Peeves When Dining Out

Waiters who address the whole table as "guys", as in "Are you guys all set for drinks?" and "Would you guys care for dessert?" Don't call me anything, and remember your tip depends on my happiness, I tell them.

This Week at Serious Eats World Headquarters

That fake bear is no substitute for the soulful, sweet Yuba dog.

10 Places to Get Great Barbacoa in Austin

Not to be picky or overly defensive of our language, but "cow" refers to a mature female bovine, the bearer of calves. Cows are not generally slaughtered for meat until their useful lives are over. Neutered males, or steers, are the poor buggers whose heads roll for our benefit. Bulls are intact males used only for breeding; their meat tastes slightly of urine. Freemartins are infertile females also slaughtered for meat because if they can't produce a calf, there's no milk and no other value. I would suggest using the terms cattle or steers when describing bovines raised for meat.

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

In Bakersfield, where the waiter wrote "mile sauce" for mild sauce.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

fried rice with lots of oyster sauce

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

fried spaghetti

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Seriously Delicious Holiday Giveaway: Korin Knife

Whatever the Swedish chef on the Muppets chops

Crispy Potatoes with Garlic-Parmesan Butter

The recipe should specify more than new or fingerling, which are vague, because russets fry up much better than boiling potatoes. When in doubt, try Yukon Golds, a mid sort of spud.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

lovingly fried with artichoke hearts

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

hand chopped from grass fed beef

Seriously Delicious Holiday Giveaway: Korin Chef Knife

semi-frozen beef chuck chopped for burgers

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

all over bacon and brussell sprouts

Are there metallic off-flavors from a pizza steel?

Last night's pizza, cooked on a well-seasoned slab of steel, tasted to my wife like metal. The topping had tomato, onion and cheese and the steel was hot enough to char the underside. There was a bit of a strange flavor, not metallic exactly, but not bad. Has anyone else noticed off-flavors from a pizza steel?

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