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The Ten Most Recent Comments By sethgodin

From Serious Eats

Casey Thompson: Life After 'Top Chef'

Am I the only one who's surprised that she reads cooking magazines written in Japanese?

sethgodin at 5:16PM on 04/29/08

From Recipes

Essentials: Potatoes Baked and Twice-Baked

Robin

My guess is that you didn't work for Norton books. If you had, Star Lawrence would have taught you his amazing (secret) backed potato recipe. Here it is:

It's the same as yours, but put the oven at 525.

Try it. I promise you won't regret it.

sethgodin at 3:00PM on 04/04/08

Responses to Comments by sethgodin

From Serious Eats

Casey Thompson: Life After 'Top Chef'

Yea, unfortunately bloggers have a seriously poor rep amongst chefs. They think we're all evil idiots who know nothing about food and are just out to criticize. I faced this exact situation when I replied to a thread on eater about Mario Batali remarking that he dislikes bloggers. It sparked a pretty heated debate both on eater and on my blog! http://www.strumerika.com/2007/06/13/mario-batali-hates-on-food-blogs/
http://eater.com/archives/2007/06/why_i_hate_food.php

Strumerika at 7:30PM on 04/29/08

From Serious Eats

Casey Thompson: Life After 'Top Chef'

Well, I imagine in her mind it's something like this:

A "blog" would criticize what a chef does, while "people who have created food websites where they share experiences, like pictures from the latest restaurants they've been to" would gush about how great a chef's food is.

Rather telling...

hyperfocal at 7:08PM on 04/29/08

From Recipes

Essentials: Potatoes Baked and Twice-Baked

Now I feel like I must have a baked potato! A few weeks ago I bought a sweet potato and baked and ate it with just butter and it was delicious and I was stuffed! I might have to do that again soon now!

ilovemonkeys at 4:19PM on 04/14/08

From Recipes

Essentials: Potatoes Baked and Twice-Baked

I've been baking potatoes since [mumblemumblemumble]. A few suggestions for the rookie cook:

It's practically impossible to overcook a baked potato, so don't worry about that. Oven temperature is very, very flexible. If you're cooking something at 300 degrees and want a baked potato, just leave it in longer. It isn't necessary to preheat the oven; I often put them in and then turn on the oven.

The longer you cook them, the crisper the skin gets, which for some of us is much of the fun. NO ALUMINUM FOIL. You'll get a steamed potato.

Somewhere I read about someone who loved what they called "Charles Addams potatoes", baked until they were charred outside. I'm not sure that 525 will achieve that in a single hour, but it'll get you close.

If you're cooking a meatloaf, I believe it's against the law not to put potatoes in to bake, too.

lemons at 5:27PM on 04/04/08

From Recipes

Essentials: Potatoes Baked and Twice-Baked

Twice baked are one of my favorite foods. In Montana we have lots of great twice baked but my favorite had cheddar, blue and topped with an extra sharp chunk and a strip or two of bacon.

Montana Eats at 4:26PM on 04/04/08