Serious Eats: skyflyer3's Profile

Cook the Book: 'Canal House Cooking Volume No. 6'

At the Mercato Centrale in Florence, Italy. Beautiful selection of fruit, meat, etc. I walked by a fruit stand and spotted some huge prunes, and said out loud, in English, "Those will keep you regular". Wouldn't you guess, there were actually a few Americans standing nearby who laughed at me after I said it! Now I know not to assume that I'm the only English-speaker when traveling....

skyflyer3 at 8:13PM on 08/18/11

From Serious Eats

Cook the Book: 'The Gourmet Cookie Book'

King Arthur Flour's soft whole wheat chocolate chip cookies. I'll never go back to white flour again.

skyflyer3 at 12:53AM on 12/11/10

From Recipes

Cook the Book: Perfect Turkey Gravy

Does anyone roast the turkey giblets alongside the bird, and then make gravy from them? I'm wondering if that provides a deeper tasting gravy - or if it is minimal.

skyflyer3 at 8:58PM on 11/23/10

From Serious Eats

Harold McGee's Top 10 Thanksgiving Tips

I'm dry-brining a la Zuni Cafe (just rinse and dry off bird with paper towels, rub with lots of kosher salt, cover with plastic wrap and let sit at least overnight). Then I plan to spatchcock and grill the sucker, and not have to worry about taking up oven space or uneven cooking.

skyflyer3 at 11:16PM on 11/22/10

From Sweets

Taste Test: The Best Chocolate Chips for Chocolate Chip Cookies

Guittard extra dark are my fave. Can't find them everywhere, but they are just bitter enough to offset the super sweetness of the cookie, imho. Look for the red pkg, it is worth it.

Tjs was too waxy for me, too.

skyflyer3 at 2:18PM on 07/05/10

From Serious Eats