I remember seeing honor system/self-service boxes like this at roadside produce stands in East Texas when I was younger:
But haven't seen one in years, now that I think of it. Do these still exist in your neck of the woods?
If you've ever wondered how barbacoa is made (or wanted to make your own), this guy's video will show you how:
Cow's head barbacoa
While I'm on the topic of Cinco de Mayo, has anyone actually tried rompope? Any good? I like custard and I like rum (hee!) but I don't know if I'd like a drink that tastes like rum custard...
Wanted to share Robb Walsh's recipe for Sonoran hot dogs (for Cinco de Mayo!) which seem to be exactly what I've been looking for in a hot dog: wrapped in bacon, covered with refried beans, avocado and cheese, served in a hot bolillo. Dear God.
Sonoran Hot Dog Recipe
I've been absent for a while, Serious Eaters, and I'm sorry. I missed you guys! And now I have a Serious question for y'all...
I'm interviewing Chef Roux next weekend and I'm totally freaking out. I have a set of questions I *have* to ask him and a few I *want* to ask, but here's my question: What would y'all ask him / discuss with him if you were interviewing Chef Roux?
My husband is thinking of having me committed after I served grilled frog legs for dinner last night (with cornbread and peas). Where I'm from, this is perfectly normal and delicious food. He, however, feels quite the opposite.
After quizzing my equally repulsed coworkers this morning, they all are in agreement with the hubby. To each their own culinary heritage, I guess... How do you Serious Eaters feel about frog legs?
We have a weekly breakfast club at work, and have for a long time. As such, we're all tired of bringing/making things like stratas, coffee cake, monkey bread, casseroles, breakfast tacos, fruit trays, etc. I am, in particular, sick to death of these things but don't want to give up our beloved tradition!
I've resorted to making grits and sausage the last few times that it's been my turn (one of us brings a full breakfast every Friday morning, I guess I should say...). But even that is played out.
Any ideas for exciting, innovative breakfast items? Portable is a plus, since most of us have a bit of a walk to get here. Oh, and if anyone says "a box of Shipleys," it's throwdown time. ;)
Who watched Hell's Kitchen last night and was super jealous when they unveiled the vast array of primo ingredients the contestants could use to make a super-high-end, chi-chi pizza?
If you had any frou-frou, ultra-expensive ingredients you wanted at your disposal, what kind of five-star, $200 pizza would you make?
Anyone heard of this site? Does anyone use it regularly? I've just discovered it for restaurant reviews and I'm quite keen on it so far and -- as with anything even remotely to do with food -- I'm curious about my fellow SEers opinions on it. :)
I just ate two whole wedges of Brie. Am I going to die?
Someone please make me feel better about this complete and shameful descent into Brie madness. I can't be the only person who's eaten this much cheese in one sitting... Anyone?
I had some leftover berries and a handful of oats (...yeah, I tend to just cook with whatever's left in the pantry before I go to the store and buy new ingredients -- hate to waste food!), so I decided to make a mixed berry crumble.
The blackberries were good, but let me just say that strawberries do not a good crumble make. They just turned into a soggy, tasteless red sludge. It was somewhat redeemed by my super-top-secret crumble ingredients: cassia AND real cinnamon, for a nice dual-cinnamon effect. Not so top-secret, I guess. But, condensed version: strawberries /= good crumble.
What is your favorite fruit to put into a crumble? Pear? Rhubarb? Apple? Have any special crumble secrets?
Something my husband was wondering recently -- and to which I have no answer -- is why lamb and mutton aren't more popular over here in the States. In most other areas of the world, they seem to be a very popular animal and lamb, especially, is eaten quite widely. But here, no one seems to eat much lamb, and mutton is eaten even more rarely.
Any ideas? We certainly have enough room for sheep grazing, it's a very tasty meat and we love other animals (beef and pork and chicken). So why not lamb?
I've recently had a request from my husband to make a Lancashire hotpot from scratch, the ultimate comfort food of his youth. I'm not a huge fan of cooking with kidneys in general, and was wondering whether or not those of you who have made Lancashire hotpot feel that the kidneys are absolutely necessary. Also, all the recipes I'm finding call only for onions, but I'd like to add in more vegetables -- leeks, parsnips, turnips and carrots. Has anyone else had success in this area?
My adorable but silly husband put away all of the groceries yesterday afternoon and put my fresh (like, just-out-of-the-ground fresh) spinach directly into the fridge, not the crisper. This morning, I opened the fridge to find all of that lovely spinach wilted and terrible-looking.
I put it into the crisper and am planning on giving it an ice-water bath later to try and perk it back up. Any other ideas? Will the ice-water bath damage it? How do you re-perked wilted spinach?
Following off the hilarious "worst meal you ate politely as a guest" thread, what's the worst meal that you've ever made? We weren't all born great cooks, so I'm sure there are some good stories to share...
When I was in seventh grade, I mistook Karo syrup for canola oil when making a box of macaroni and cheese after school one day. I'll never forget the texture OR the taste...
And in college, when I had gotten somewhat better at preparing food, I attempted to make a German feast from scratch, but only ended up with permanently-stained countertops (from the homemade red cabbage, which didn't even taste good), too-thick and undercooked wienerschnitzel and grease burns from having the oil in the pan too hot for the aforementioned meat. Ugh.
My sage plant has been growing like a weed lately and I have much more fresh sage on hand than normal. Like, handfuls of it. I'm not complaining, but I am looking for some new uses for it.
What would you do with all this fresh sage?
...is a cardinal sin here in Texas. Anyone know why this is? It's mustard and/or mayo here -- along with lettuce, tomatoes, pickles, onions, cheese and bacon, of course -- but never ketchup. It never occurred to me until a conversation I had last week with a coworker from Colorado, but I realized that you will never catch a Texan intentionally putting ketchup on their burger.
What would you never put on your burger?
Some of the reponses in the IKEA thread got me really interested in "cheap" knives. Personally, I've only ever had baaaad luck with knives I've bought cheaply at places ranging from Wal-Mart to Macy's. They either dull immediately, the tang comes loose from the handle, they're uncomfortable or they just plain suck straight out of the box.
The only really good knives I've ever owned are the infamous Cutco knives (and those were hand-me-downs!) and my current Wusthofs.
Does anyone have any experience with good yet cheap knives?
I'm considering buying an IKEA "starterbox" for my youngish cousin, who's about to move into her own apartment after living with the 'rents for a while after college. She's a novice cook and probably won't be doing much actual "cooking," so I'm really just looking to get something fairly utilitarian for her.
Has anyone ever bought one of these? Are they actually halfway decent? Or will I be throwing $90 down the hole? The knives in particular kind of frighten me -- they look like they'd dull after one use -- but, again, this is for a Spaghetti-O's type chick. Thoughts?
If cuy were more commercially available in the U.S. than it currently is, would you buy and eat it? Would you cook it the traditional Peruvian way or would you experiment with it in other dishes?
Call me sheltered, but I've just realized within the past few days that no one outside of Texas seems to know what a kolache is. Do they have kolaches elsewhere in the U.S., perhaps by a different name? Or did our Czech settlers keep them all to themselves?
The 2008 Bloggie Awards are upon us. Which of your favorite blogs are you nominating for the Best Food Blog award?
I can't decide whether this time-lapse video of various ice cream products melting is interesting or insidious. I'm leaning more towards insidious right now. What do you guys think?
Ice Cream Melting (link goes to YouTube)
I was sauteeing some porkchops the other night and they did this weird puffy thing that I've never seen before. You can see a picture at my Flickr account: weird puffiness. One porkchop started to puff up and then another. It made cooking the other side difficult, to say the least. They turned out fine, though.
I don't cook pork very often, as you can probably tell. Can someone tell me why they did this?
Really? Does the news media still not understand that there are five basic tastes? Or do you think this is representative of the general public's knowledge on the topic?
This is what I'm complaining about, FYI: Whose mami? Umami.
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