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From Serious Eats

Mixed Review: Williams-Sonoma Brisket Starter

Thanks for bringing "Mixed Reviews" back. Always interesting.

From Serious Eats

Giveaway: Enter to Win This Panasonic Breadmaker

A freshly made french baguette beside a dish of french cultured butter. God.

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Bagels, lox, sweet onion, capers on a fresh, not toasted, bagel. A strong pot of coffee to accompany.

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Recent Posts

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Recent Favorites

From Recipes

Dinner Tonight: Pasta Carbonara with Leeks

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Recent Polls

From Serious Eats

BobYes answered "Babette's Feast" to What's Your Favorite Food Movie?

From Talk

BobYes answered "Yes" to Do you put noodles in your matzoh ball soup?

From Serious Eats

BobYes answered "Apple (French, old-fashioned, sour cream, etc.)" to What's Your Favorite Kind of Pie?

Recent Quizzes

From Serious Eats

BobYes got 50% correct on Quiz: How Much Do You Know About Oysters?

From Serious Eats

BobYes got 20% correct on Quiz: How Much Do You Know About French Fries?

See more polls and quizzes by BobYes »

Recent Comments

From Serious Eats

Mixed Review: Williams-Sonoma Brisket Starter

Thanks for bringing "Mixed Reviews" back. Always interesting.

From Serious Eats

Giveaway: Enter to Win This Panasonic Breadmaker

A freshly made french baguette beside a dish of french cultured butter. God.

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

Bagels, lox, sweet onion, capers on a fresh, not toasted, bagel. A strong pot of coffee to accompany.

From Recipes

French in a Flash: Roasted Endive and Pear Salad with Arugula, Walnuts, and Roquefort

All that glorification of the roquefort. I love it. How long in advance do you think the endive and pears can be roasted?

From Drinks

The Best Wine For Thanksgiving: Pinot Noir

For those on a budget the Trader Joe's Black Mountain pinot is an amazing wine for $5.99. Their own 'Petit reserve' at $6.99 is also quite remarkable. For a dinner as rich as Thanksgiving dinner, the nuance of even $40 pinots are lost - what you want is something that would cut through the richness and refresh the palate.

From Serious Eats

Mixed Review: Crate & Barrel vs. Trader Joe's Cornbread

I've tried the TJ's several times and though it bakes up beautifully, I find it much too sweet. I agree with the previous commentator - it's as easy to make cornbread from scratch as to use the mix, and you can control sweetness and other factors (stoneground vs. regular corn meal, bacon grease vs. butter, etc.) much more to your own taste.

From Serious Eats

Boston Market Gets A Fast Casual Makeover

Although I don't have a Boston Market in my new area, I always found it exceedingly handy for those nights one didn't want to cook and it was honest food - nothing spectacular, but handy honest food.

From Serious Eats

Serious Reads: For You Mom, Finally, by Ruth Reichl

Frankly, I wish she'd get over her mother thing and start writing about food again. She could well be this century's MFK Fisher - and I hope the "finally" in the title finally finishes the queen of mold.

From Serious Eats

Have You Ever Had Airline Food You Actually Liked?

Singapore Airlines, business, roast goose with an Asian fruit sauce. Never had better.

From Sweets

Mixed Review: Well Dressed Food Company's Dark Chocolate Sorbet

I, too, would love to know where you found the mix. I love David Lebovitz's chocolate sorbet, but the thought of a 1 step process is really delicious.

From Recipes

Cook the Book: Perfect French Fries

While I'm a fan of Cook's Illustrated, the french fry method attributed to them actually belongs to Patricia Wells in one of her early books. She attributes them to a French chef whose name I've forgotten. Credit where credit is due!

From Serious Eats

Meet & Eat: Alice Waters

Around here, we call her "blessed Alice." Ever since an early dinner at Chez Panisse, and her first few cookbooks, she completely reshaped my thoughts about food and cooking. Along with the late Richard Olney, a new universe was created for me.

From Serious Eats

Poll: What's Your Favorite Food Movie?

For those of you who might be too young to have seen "Babette's Feast" be sure to rent it. It is truly the best food movie of all time. The last scene alone is one of the great moments of the movies.

From Serious Eats

Sous-Vide 101: Prime Steak Primer

Would the same timing & temps work with a veal chop of equal thickness?

From Talk

Walmart vs Wholefoods

While the class distinction argument that has popped up here is despicable, I have never (and never will) shop at Walmart for all the reasons mentioned plus one more: almost single-handedly they created the economic monster of China - and yes, all the big-box stores have followed . The prices may be great for mediocre (or worse) products, but with China now owning a huge slice of U.S. debt, and the power over us this debt allows, Walmart is a major-if not THE major player - in our balance of trade problems. Why, for instance, does the U.S. not do more about civil liberties and pollution in China? Figure it out.

From Serious Eats

Ingredient of the Year: Brussels Sprouts

I'm delighted to see them as the food of the year. As one who loves them, its about time!

See more comments by BobYes »

Recent Posts

BobYes hasn't written a post yet.

Recent Favorites

From Recipes

Dinner Tonight: Pasta Carbonara with Leeks

See more favorites by BobYes »

Polls

From Serious Eats

BobYes answered "Babette's Feast" to What's Your Favorite Food Movie?

From Talk

BobYes answered "Yes" to Do you put noodles in your matzoh ball soup?

From Serious Eats

BobYes answered "Apple (French, old-fashioned, sour cream, etc.)" to What's Your Favorite Kind of Pie?

See more polls by BobYes »

Quizzes

From Serious Eats

BobYes got 50% correct on Quiz: How Much Do You Know About Oysters?

From Serious Eats

BobYes got 20% correct on Quiz: How Much Do You Know About French Fries?

See more quizzes by BobYes »

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