Serious Eats: seyo's Profile

seyo’s Profile

All Activity
Comments
Posts
Favorites
Polls and Quizzes

Recent Favorites

seyo hasn't favorited a post yet.

Recent Polls

seyo hasn't answered any polls yet.

Recent Quizzes

From Serious Eats

seyo got 62% correct on How Much Do You Know About Breakfast Foods?

Quiz posted by Katie Quinn, March 24, 2010 at 8:00 AM

See more polls and quizzes by seyo »

Recent Comments

From Serious Eats

2008 U.S. Election Results from Google

w00t!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

seyo at 2:02AM on 11/05/08

From Talk

I ate _____ for my Halloween dinner.

seyo at 9:14AM on 11/01/08

From Talk

plethora of chanterelles

oooh!!! almost forgot!!! In a tempura with an aioli... or maybe spicy janapnese mayo..... ZOMG want.

seyo at 10:02PM on 10/31/08

From Talk

Phillies: World Series Champs!!

mmmmm cheezsteak.

seyo at 9:59PM on 10/31/08

From Talk

plethora of chanterelles

very very jealous.

Things you can do that can be stored:

pickles

Marmalade or chutney.

Definitely make soup or stock. The french laundry mushroom stock recipe would be an awesome way to use up a lot of them...

You could dry some out so that you can rehydrate them later.

Lightly sauteed, coarsely pureed, mixed with ricotta and egg as a filling for ravioli.

To be consumed immediately: quiche with roquefort and
chanterelles.

Stuff them into a whole butterflied sea bass with shallots, leek whites, butter and herbs and white wine.

You could use them in a terrine, either straight up, or mixed with other veggies, or if you want to go crazy, in a foie gras terrine.

Encased in empanadas, flaky turnovers, fried spring rolls, rolled with fresh raw veggies in summer rolls...

Chanterelle mushroom burger patties could be pretty decadent ...

I was planning on making chanterelle ice cream with a parmesan - pancetta tuile and some smoked steel head trout or arctic char caviar for thanksgiving, so you can try that one too, let me know how it goes :)

seyo at 9:55PM on 10/31/08

From Talk

Interesting new data on US wine consumption

LMFAO

seyo at 2:19PM on 10/26/08

From Recipes

Sunday Brunch: Ina Garten's Hashed Browns: Best Ever?

I like my hashed browns with corned beef in them.

seyo at 2:18PM on 10/26/08

From Serious Eats

Ed Levine's Serious Diet, Week 23: The Peanut Butter Conundrum

Hi Ed,

I haven't logged in to the diet progress in a long while, but I promised to do so, so here I am. Honestly, the week by week thing is a bit discouraging, I think it's more telling to look at how things go over long periods of time. Anyway here is today's weigh in:

171 / 20%

When I started this, I was at 177.5 / 23%

This means I have lost about 6 pounds of fat, and gained about 1.5 pounds of muscle.

No rocket science here, I have just been eating less, and exercising a lot more, and more consistently. I haven't really cut anything out, but I never ate much junk to begin with. The main thing is I am drinking a lot less booze and I am eating more green veggies, less refined starches, especially with dinner.

The main thing that has brought me this success has been boxing. It's the best workout ever. I really really really recommend it. You should go check these guys out: Trinity Boxing. Take a trial lesson. They RULE. And there's no being punched involved, it's totally safe. Unless you want to of course :) When I work out with them, I lose about 3 - 6 pounds in sweat. They will get you in shape faster than you can believe.

And then, after you wobble out of there grinning from ear to ear, you can be happy in your knowledge that you have earned your PB&J, ice cream, BBQ, or whatever else it is you desire.

I'll log back in a month or so from now to let you know my progress. I am hoping to lose another 5 pounds by then.

Best of luck to you Ed, and keep your fists up and chin down.

seyo at 11:42AM on 06/27/08

From Serious Eats: New York

Confessions of a Dumpster Diver: Ruth Reichl on NY1

"Reichl once engaged in Dumpster diving; it was in Berkeley in the '70s, so cut her some slack."

You seem to be implying that dumpster diving is a bad thing.

seyo at 11:38AM on 05/06/08

From Talk

Fresh whole wasabi root, kaffir limes in NYC?

Thanks everyone!

seyo at 11:32AM on 05/06/08

From Serious Eats: New York

Red Hook Taco Vendors: Sometimes the Good Guys Do Win

The good guys didn't win. The bureaucrats won. They always win.

seyo at 3:53PM on 03/12/08

From Serious Eats: New York

Choice Eats: How Much Peruvian Tuna with Potatoes Can One Person Eat?

I wish I couldve made it to this :( Stupid job.

seyo at 3:45PM on 03/12/08

From Talk

Corn syrup-is it really that bad? Replacements?

If the American Chemical Society releases a study indicating that HFCS has a direct effect in causing the onset of diabetes, I think that qualifies. There is no mitigating factor, no "other side".

seyo at 2:34PM on 03/12/08

From Serious Eats

Alan Richman Slams Les Halles: Payback for Anthony Bourdain's Golden Clog Awards

jonfoxx, which review did you read?!?!?

He destroys the food:

"flavorless and fatty house terrine, tasted like truck-stop cuisine"

"escargots acrid from undercooked garlic"

"Steak au poivre [...] was another variation on the theme of acridity."

"the duck leg wasn't any tastier than those that come from a can"

""truffled potatoes" accompanying it were greasy diced spuds."

"choux pastry was inedible—cold, soggy, and undercooked."

"mushy crêpes drowned miserably in an alcoholic, orange-flavored bath."

seyo at 2:23PM on 03/12/08

From Talk

Corn syrup-is it really that bad? Replacements?

"for every scientifically researched article on the problems associated with corn syrup/HFCS, there is another proving the exact opposite."

One has to examine who funded those studies. The opposite is true for soy. We are bombarded every day with "studies" telling us to eat more soy for it's supposed health benefits, yet these studies are all funded by the soy industry.

seyo at 11:30AM on 03/12/08

From Talk

Corn syrup-is it really that bad? Replacements?

From medscape.com (free registration required):

http://www.medscape.com/viewarticle/559344

I normally loathe fox news, but here's one from them:

http://www.foxnews.com/story/0,2933,294882,00.html

The summary of the American Chemical Society study is here:

http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=PP_ARTICLEMAIN&node_id=223&content_id=WPCP_006925&use_sec=true&sec_url_var=region1#P61_6961

An article by Dr. John Mericle:

http://ezinearticles.com/?The-Dangers-of-High-Fructose-Corn-Syrup&id=28535

An article by Dr. Nancy Appleton (free registration required):

http://www.mercola.com/2002/jan/5/fructose.htm

The information is there. The studies are not very well publicized and the scholarship is spread out and not much of it published online, mostly because this is a newly realized issue, and also because there are multi-billion dollar industry interests at stake.

seyo at 11:20PM on 03/11/08

From Talk

Corn syrup-is it really that bad? Replacements?

"There is no body of conclusive evidence one way or the other on the effects of corn syrup, high fructose or otherwise."

That is completely false.

seyo at 5:36PM on 03/11/08

From Talk

What to do with chestnuts?

This is a cool post from someone who has been methodically cooking every single one of the Keller's recipes from the FL cookbook:

Chestnut agnolotti with celery root and fontina cheese.

seyo at 2:43PM on 03/11/08

From Talk

Corn syrup-is it really that bad? Replacements?

Yes, it is horrible for you, the economy and the environment. Read my comments on it here.

The best alternative is Agave syrup.

seyo at 2:02PM on 03/11/08

From Talk

What to do with chestnuts?

Purée, soup, filling for ravioli, candied, roasted, used in a stuffing, those are my favorite ways of using them. Theere are tons of recipes out there, just search. They are very easy to work with.

seyo at 1:11PM on 03/11/08

From Serious Eats

Gothamist Interviews Food Critic and 'Iron Chef' Detractor Robert Sietsema

I was not so shocked to learn that the contestants know ahead of time which three ingredients to expect in order for them to plan a menu. The biggest disappointment in his revelations was that the judges don't eat the food we see prepared during the "competition". To me that invalidates the whole thing. When rushing to complete the dishes, errors in cooking temperature, seasoning etc. are not taken into account. The way the show is packaged and presented to the viewer, you are led to believe that the food prepared is the food tasted. That is dishonest and to me ruins the whole premise.

I have planned an Iron Chef battle with a friend of mine this summer, and the conditions under which we plan to wage war will be much more difficult as the food we cook will be the food eaten by our "judges". The time constraints will be real. Now, whenever I watch the show, I'm just like, whatever, the food could taste like sh!t and it wont matter. The sous chefs will make it over again for the judges, perfectly.

Ed, no matter how you sugar-coat it, it's LAME.

seyo at 1:09PM on 03/11/08

From Talk

I have fresh pizza dough: What shall I do with it?

I've made a pretty delicious pseudo Kouign Amann using pizza dough. Roll the dough out, spread it with softened butter, sprinkle with sugar. Fold it over, roll it out again, spread with butter, sprinkle with sugar. Repeat this a few more times. Butter and sugar the top. Put it in the oven until the sugar on the top has melted and begins to caramelize. It's insanely good.

seyo at 6:20PM on 03/10/08

From Serious Eats