Serious Eats - seriouseats.com

I agree that this test doesn't simulate anything even remotely realistic. Of course fresh beans roasted two days ago will taste better than ones that had been frozen. Why would someone even freeze them if you were going to use them a couple of days later?

The real test is to see how well freezing beans does what it's meant/thought to do--slow the degradation of coffee over time. Whole beans aren't going to degrade significantly in two days. I would be interested in a test of coffee that was roasted and then half was stored in the freezer and half was stored at room temperature for 2 or 4 weeks.

I think your finding with the ground coffee may carry over to whole beans if they're stored for a long period. Because the frozen ground coffee tasted better, it seems safe to assume that the coffee stored in the freezer degraded more slowly than the ground coffee stored at room temp. Since ground coffee deteriorates more quickly than whole beans, you were able to see the preservative effect with the ground, but once the effects of time catch up to the whole beans, you may see the opposite result.

Obviously buying small batches of fresh beans is the best option, but some people can't do that. This taste test still doesn't help those people find the best solution for storing their beans, so hopefully a followup can be arranged!

I'm not a fan on the new design--I don't like that the photos are smaller and that the snippets of text on the main page are also smaller. The home page just seems a lot more like a list of links to content rather than showing off the content directly.

I'm not feeling as drawn to and tempted to read the articles in the current format; if I have to click on each article to get a sense of whether I'm interested, I'll probably end up reading a lot less of them, to be honest.

@Jake

Thanks for the info. One question, though: is this relevant/necessary only for softer/fresh cheeses? Do hard, aged cheeses (parm reg, pec romano, etc) need this since they're (I assume, at least) not living and letting off gases, and probably aren't very good hosts for bacteria? An issue I often have is that strongly flavored/aromatic cheeses, like romano, tend to funk up my fridge if they're not stored airtight. What are your thoughts?

cheddar and mayo please

ribeye of course

@Lucy Baker
This is practically identical to the ad hoc recipe (which you should credit in this post since this is a close adaptation) with the exception of a tab more butter and leavening and adding molasses instead of using a molasses-infused brown sugar. Assuming you compared the original to this adaptation, what were the differences you found? I'm especially curious what the extra butter did. Thanks!

@angrywayne
Is this some inside info? I'd love to hear more tips!

Really simple, either broiled or sauteed, maybe with some lemon.

I'd have to go with mac and cheese.

brownies full of chocolate chips and nuts!

ribeye please

Ribeye for sure

Brussels sprouts and bacon!

The all-in-one holiday cake sounds pretty good...and easy.