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From Serious Eats

The Food Lab: In Search of the Best Oven-Fried Buffalo Wings

The same baking-powder-on-chicken-skin-then-overnight-in-fridge technique was pioneered by the Paupered Chef over two years ago. http://goo.gl/XFAX

From Serious Eats: New York

The Big Gay Ice Cream Truck, Launching Soon in NYC

Prop 8 has absolutely nothing to do with this conversation -- I never appreciate when Serious Eats tries to inject divisive politics (no matter the flavor) into food.

From Serious Eats

Emeril Lagasse's Grilling Tips

Gosh I love Emeril. He's so likeable and personable, and his restaurants are so legit and high-quality, and somehow he does all this without any ability to express a proper culinary technique. It's all just mushy mush when he talks technique. I think he's just got a knack for attracting talented people to himself, and they manage to fill in for his obvious communication flaws or poor techniques.

Really, I'm not hating on him here. I'm dogging his technique a little bit, but I do genuinely like the guy.

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From Serious Eats

The Food Lab: In Search of the Best Oven-Fried Buffalo Wings

The same baking-powder-on-chicken-skin-then-overnight-in-fridge technique was pioneered by the Paupered Chef over two years ago. http://goo.gl/XFAX

From Serious Eats: New York

The Big Gay Ice Cream Truck, Launching Soon in NYC

Prop 8 has absolutely nothing to do with this conversation -- I never appreciate when Serious Eats tries to inject divisive politics (no matter the flavor) into food.

From Serious Eats

Emeril Lagasse's Grilling Tips

Gosh I love Emeril. He's so likeable and personable, and his restaurants are so legit and high-quality, and somehow he does all this without any ability to express a proper culinary technique. It's all just mushy mush when he talks technique. I think he's just got a knack for attracting talented people to himself, and they manage to fill in for his obvious communication flaws or poor techniques.

Really, I'm not hating on him here. I'm dogging his technique a little bit, but I do genuinely like the guy.

From Serious Eats

Louisiana Roadfood Festival in New Orleans This Weekend

A food festival, in New Orleans, at the end of Lent and during the start of Holy Week. Huh. Katrina really did destroy the heart of the city after all.

From Serious Eats

Food Safety: A Change Is Gonna Come, But How Soon?

Definitely agreed with the above comment comparing this horrible legislation with CPSIA. Small farmers *will* *not* *exist* when this comes to pass, and Obama's Big Agriculture friends will have won the day. Very sad for Michelle Obama, who has apparently developed a taste for locally-farmed food.

Also -- Serious Eats, will you please stay out of politics? At least, you know, stick with the politics of Food Network or celebrity chefs or which molecular gastronomy chef is more true to his craft. I read this blog as a solace from the sound and fury of politics.

From Serious Eats

Where To Find Fried Pickles on the East Coast

In Florida -- the Gator's Dockside in Lake Mary, FL, just added a basked of fried kosher dills to their menu. They were about 2-inch rounds, between 1/8 and 1/4 inch thick, fried quickly in a flavorful batter and still crisp inside, served with a cup of ranch dressing. We really enjoyed them, even if they sat a bit heavy afterward. But they were the highlight of the meal, and went wonderful with a pitcher of Yuengling...the dill flavor lasted quite a while on the palate.

Gator's Dockside also has EXCELLENT chicken wings, cooked dry-fried, batter-fried, or grilled, and tossed in a variety of sauces. Service is par for the course for a neighborhood sports bar.

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