Serious Eats: ryansm's Profile

Central Market, no doubt. As a Texan stuck in central NY, I can say it beats Wegmans every day of the week. I've been to the Dewitt, Rochester, Ithaca, and other Wegmans, and it's no contest. Wegmans has a bigger standard grocery area...but it's no better than a standard grocery store, really. CM has incredible meat, seafood, cheese, produce, bulk section, salad/olive bar. I miss it :(

BTW, what's up with the new 1940s-ish logo Wegmans is reviving? Fugly!

ryansm at 9:58AM on 11/12/08

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Chocolate cake...so simple and so good. Ina's recipe, no less.

ryansm at 2:22PM on 11/10/08

From Serious Eats

Phyllis Richman's Waiter Rant

@GregWA: Oh you can't leave us hanging with just that. What happened!?!

ryansm at 4:41PM on 09/05/08

From Serious Eats

Phyllis Richman's Waiter Rant

Seriously? Maybe it was considered rude a century or so ago, but I actually like having my dirty plate out of my way. I mean, really, this woman finds her dirty plate smeared with the remnants of her dinner an attractive centerpiece she wants to keep around as long as possible? Yet another reason why critics need to get real jobs.

ryansm at 1:10PM on 09/05/08

From Serious Eats

Cook the Book: The Sweet Melissa Baking Book

Beatty's chocolate cake. Sooooooo so good.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36337,00.html

ryansm at 10:19PM on 03/31/08

From Serious Eats

Cook the Book: Nigella Express

I have a running list of recipes I want to make, and when the weekly food ads come out on Sunday, I plan out the week's menu taking into account what's on sale.

ryansm at 9:53PM on 03/24/08

From Recipes

Cooking From the Glossies: Asparagus and Mushroom Tart

I have to make that this weekend!

chanterelle at 10:42PM on 04/15/09

From Recipes

Cooking From the Glossies: Asparagus and Mushroom Tart

Tart? looks like a sauceless pizza to me.

Duc_m750 at 4:58PM on 04/15/09

From Recipes

Cooking From the Glossies: Asparagus and Mushroom Tart

Looks delish! I just wish I had someone to make all this stuff for me.

leeber at 1:39PM on 04/15/09

From Serious Eats

Cook the Book: 'On the Line'

Thank you for participating, and congratulations to our winners:

jh70095
Erinay77
hannah_phi
riceandwheat
jenjw4

Winners have been notified by email and also appear on our Contest Winners page.

Adam Kuban at 6:44PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

That's a difficult question, because I would say it depends on the fish and depends on the mood. Really fresh, flavorful fish would be beautiful as sashimi or perhaps ceviche. Salmon, tuna, and swordfish are excellent girlled, both in terms of flavour and texture. I do like roasted salmon, though. Often I will roast it with just some butter, salt, and pepper, but I also like to roast whole salmon stuffed with fennel and orange. More delicate fish, like sea bass or trout, are better steamed or pan-fried in butter and served with a splash of lemon juice.

Angry Brit at 6:16PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

shrimp cockail, lobster with butter

sln123 at 5:56PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Chinese-style Steamed Fish

gr8Eat at 4:21PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Mahi-Mahi with a macadamia and panko crust - served on a coconut milk reduction with a Thai garlic/chili paste.

For a little bit fresher and healthier taste, halibut steamed in parchment paper along with some lemon slices, rosemary sprig, white wine and asparagus.

dirtmerchant at 3:50PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I love to eat seafood that's deep fried.

lilyk at 2:56PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Broiled with olive oil, lemon juice and garlic. If I'm feeling like a little spice, I go for the blackened seasoning as well.

cowleyh at 1:51PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

broiled with olive oil or lemon

sherrib at 12:56PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I like the person above who said with old salt seasoning. I also use lemon wedges and garlic butter. I love seafood

jason@allworldautomotive.com

parkerozgood at 12:54PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I am a big fan of boiling shellfish with Old Bay Seasoning. It's old school but it is so good!

Tricia316 at 12:49PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I have never cooked fish my self, so I would have to say the favorite is when someone cooks it for me. I would love to learn how to cook seafood.

ksbald2 at 12:38PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

Grilled with olive oil, salt and pepper

storm5 at 12:17PM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

grilled on the grill-Salmon garrettsambo@aol.com

garrettsambo at 11:43AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I use butter and garlic when I cook shrimp.

cellis at 11:42AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I love my seafood (especially tuna, salmon, or red fish) blackened, Cajun style, dipped in tons of butter. Thanks for the giveaway - Eric Ripert's an amazing chef!

guettel78 at 10:58AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

my hub makes an awesome seafood lasagna :)

klp1965 at 10:36AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

I'm not much of a seafood eater, but I do like fresh perch, or haddock, that is battered and fried in butter and served with homemade fries and coleslaw.

brmetcalf at 10:29AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

My favorite way to eat seafood is at Red Lobster where someone else does the work!

kaylee8 at 9:33AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

sauteed with a lemon butter sauce and plenty of garlic

autumnbride7 at 3:29AM on 03/02/09

From Serious Eats

Cook the Book: 'On the Line'

It depends on the seafood. My favorite is usually grilled or sauteed, but also love smoked, steamed, fried, baked, etc! I also don't like thick sauces or heavy batters, and prefer fresh herbs and good seasonings.

mistyriver at 3:05AM on 03/02/09

From Serious Eats