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2008 U.S. Election Results from Google

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

From Talk

I ate _____ for my Halloween dinner.

Waited till all the kids were done and went to my neighborhood izakaya: sea urchin with quail egg, yellow tail scallion roll, salmon skin hand roll, duck and pork belly skewers, shrimp and veggie tempura on soba. Two beni-otome on the rocks, and hot green tea.

From Talk

plethora of chanterelles

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

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Has anyone received the Cook's Illustrated test recipes yet?

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Advice for beef marrow bones?

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Lard, shortening, and other fats?

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Buying bulk food in NYC?

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From Serious Eats

2008 U.S. Election Results from Google

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

From Talk

I ate _____ for my Halloween dinner.

Waited till all the kids were done and went to my neighborhood izakaya: sea urchin with quail egg, yellow tail scallion roll, salmon skin hand roll, duck and pork belly skewers, shrimp and veggie tempura on soba. Two beni-otome on the rocks, and hot green tea.

From Talk

plethora of chanterelles

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

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 :)

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.

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.

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.

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".

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."

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.

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.

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.

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.

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.

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.

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.

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.

From Recipes

Cook the Book: Roast Bone Marrow and Parsley Salad, Anthony Bourdain's Last Supper

The resulting toast is awesome. The only thing is to be sure not to over toast it.

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From Talk

Has anyone received the Cook's Illustrated test recipes yet?

From Talk

Advice for beef marrow bones?

From Talk

Lard, shortening, and other fats?

From Talk

Buying bulk food in NYC?

From Talk

Does anyone know the real Kobe Wagyu story?

From Talk

best way for n00b to eat his FIRST REAL 12,5g black truffle?

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