Vitamix vs. BlendTec vs. Breville: Who Makes the Best High End Blender?

Wow, how fun! Thanks for doing this. An interesting tidbit about the shape of the jar: a court awarded Blendtech 24 million dollars when they sued vitamix for patent infringement. The issue was the fifth side of the "wild side" jar, which I guess changes the location of the vortex or something? So I thought it interesting to see that you preferred the traditional shaped jar. I guess if you are trying to make mayonnaise that makes a lot of sense, though.

Also: do you actually make mayonnaise in your vitamix?

Sunday Brunch: Blueberry Banana Muffins

I am confused. When do you add the wet ingredients to the dry? When you beat the eggs, do you beat them right into the dry ingredients?

Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg

This is my new favorite dinner. Oh my goodness, so delicious. Thanks, Kenji, I hope they pay you well.

The Food Lab's Guide to Slow-Cooked, Sous-Vide-Style Eggs

I don't suppose you could give high-altitude instructions...?

Food Halloween costumes!

You could just go with food-themed brands: Aunt Jemima, Chef Boyardee, the Morton Salt girl, the Dole PInapple lady, the Pillsbury dough boy...

Open Thread: What Fall Dessert Are You Most Excited About?

My recipe for apple crisp with David Lebovitz's caramel ice cream, cinnamon rolls, apple cider, and pumpkin bread pudding.

Bake the Book: Sweet

I've never had something at a bakery that I enjoy more than something I bake at home, which means that, sadly, I haven't been to very many good bakeries.

We Try the New Campbell's Chunky Hearty Cheeseburger Soup

So gross in so many ways. And why are there potatoes in cheeseburger soup? I guess people do that?

Taste Test: The Best Chicken-Flavored Instant Ramen

Have people forgotten the Serious Eats mission? It's just "deliciousnesses," and it doesn't matter if that deliciousness is found in a fancy restaurant or a food cart or a package of ramen.

I've never tried Sapporo; I'll have to check it out.

Poll: What's Your Favorite Hamburger Side?

Honestly, I have rarely had a burger that isn't too much food; sides just seem like overkill. But I love curly fries and onion rings.

24 Essential Kitchen Tricks and Tips

The fact that I already do most of this stuff is making me feel irrationally proud. And I'm excited to try out the one I don't already do: test the meat! Great idea. My tip would probably be to just have less stuff. If you have less stuff finding it isn't so hard.

I don't do the mise en place thing--to many dirty bowls and I don't have enough counter space anyway. I do as much prep as I can, and then do the rest of the chopping while I'm cooking.

Help! Spatchcocked Turkey Mayhem and Confusion!

I have this same question. I just saw Bittman's 2002 recipe for a 8-12 lb turkey and he gives it about 45 minutes. Ours is 20 and I'm roasting it whole, so I'm planning to start checking at 80 minutes. Fingers crossed!

Bad Luck with Kenji's Pork

Okay, I swear the foil comment wasn't on there before I posted a reply.

Bad Luck with Kenji's Pork

Oh, thanks so much. I love simple treatments. So you don't cover it at all?

Sauced: Melitzanosalata

Ohh, next time I get an eggplant I'm going to roast one over my gas stove. In Romania they did that all the time and added finely chopped onion, salt, and oil to make a very simple, very delicious eggplant salad. Sometimes they added homemade mayo, which as also very tasty.

Hervé This' Chocolate 'Chantilly'

Oh, and a five...smiley?...rating.

Hervé This' Chocolate 'Chantilly'

Me + this recipe were sure to equal disaster. I totally winged it. I used 1/2 cup of whole milk and about 3/4 cup of chocolate chips (ba ha ha!). Then I didn't have any ice, so I used - get this - a bag of frozen overripe bananas for the ice bath! Then my hand mixer started going crazy and the inner bowl tipped over and some of the water seeped into the chocolate mixture! I was positive I was headed for a flop, but, miraculously, it turned out really well - creamy, sweet, and chocolatey. My daughter and I ate it with raspberries and had a grand old time. Thanks so much for the recipe!

The Food Lab: The Science of Pie Dough

I am in love with the Zuni Cafe cookbook recipe I found on Chez Pim's website.

The Food Lab: Reconsidering The Lobster (and Hot Buttered Lobster Rolls!)

All I can say is that calling a lobster a cockroach makes it sound really unappetizing.


Dorrie Greenspan recommends brushing a little egg white on the crust immediately after parbaking it. I'm not that much of a perfectionist so I've never tried it.

Survey: Your Favorite Hometown Pizza

Pizzeria 712 in Orem, Utah. I'd recommend it to anyone.

What would you do with $50/week?

Fifty is our weekly budget, and we live in northern Virginia. Basically, we eat very little meat, and not too much food.

Also, I keep track of how much I've spent on food and if I go up to fifty I just don't go to the grocery store anymore that week. It forces you to be really creative with the ingredients you have at home. What I do is I go on and use their advanced search to find some dinner ideas, then search the web for that same meal from a better chef or more reputable site. It takes some time, so I usually just plan meals like I should. I think delicious cooking is less about fancy ingredients and more about technique.

Oh, and along with looking out for groceries that are inexpensive, avoid things that are expensive. Unless other fruit is in season or frozen and cheap, we only eat apples and bananas (those are great, too, because organic doesn't matter if you peel your apples.

But really, we don't buy a lot of organic stuff. I'll be impressed if you can do fifty a week, eat sorta fancy, and eat the amount of produce you should, much less buy meat at all. I guess you could peel whatever produce you can?

Good luck!

What's a good "starter" fish?

Really, I don't think that super fresh wild salmon tastes all that fishy. I love halibut and cod, but as far as the health benefits go you might as well be eating lean pork or chicken, from what I understand.

D. Trump Offers Worst Excuse Ever for Using a Fork to Eat Pizza

Um, he totally ate the crust in the clip Steward showed. Right?

Ed Levine's Caloric Journey, Week 173: Don't Help Yourself to Seconds (They Don't Help)

For some reason, I love getting seconds. I really just don't feel satisfied unless I get them. So I just try to remember to get a really small first portion so I can go get seconds. :) I do like emilydev's sister's diet, though!

Bad Luck with Kenji's Pork

I looked everywhere and apparently Provo, Utah is not the place to find pork shoulder with the skin on and the bone in. I bought a boneless, skinless shoulder anyway, and I'm wondering if I made a permanent fatal error. Anyone out there have experience with port shoulder sans skin? I see a few recipes online but for some reason I trust you people more. Plus, I'd like to use Kenji's suggestion of serving it with lots of sauces so a recipe that uses more than salt and pepper won't work.

Solve this potluck puzzle

I need help. At 4:30 PM eastern time, I'm supposed to bring a dish to a barbecue. We're only here for the summer, so I don't have much in the way of baking stuff. I only have a medium saucepan, a cast iron skillet, a pie pan, an 8x8 pyrex, and a 9x13 pyrex. No cake stand, no round pans, etc. I have a 5lb bag of lemons, a couple of cups of plain greek yogurt, milk, ordinary baking supplies, and a bunch of raspberries.

Would it be weird to make a yogurt cake in a pyrex and bring along lemon curd and raspberries? Any other ideas?

What Foodies Read (or Why are Food Blogs so Good?)

Lately, I've been looking at a lot of design blogs and I'm astounded at how bad the writing is. Not only do most not have a clue about to how to use a comma, but they have no faith in their readers and are constantly defining simple words like "tacit." Most of the posts boil down to "Look how cool this photo is."

I am wondering why there is such a difference in food blogs. Regardless of how you feel about food blogs, you can be sure that the vast majority of the well-known ones have great writing. They're witty and intelligent and entertaining beyond the recipe they provide.

I assume it has something to do with what you foodies read? Any other hypotheses?

What to do with bacon and onions?

I just realized that the ground beef I was using for meatballs went bad. Sad day. So now I have 4 pieces of cooked bacon, a sauteed onion, and 1/2 C of shaved grano padano. What can I do with this? I have a chicken breast, a head of broccoli, and the usual pantry items. Help?

Pleas, tell me what to do with this ham.

After my baby was born, my husband's aunt gave us a bunch of meat from her farm/ranch/backyard. I'm down to lamb stew meat, a round roast, and a ham.

The hunk of ham she gave us looks like it's a few slices from a regular cured ham. So it's short, but big, if that makes any sense whatsoever.

I have found plenty of recipes for leftover ham, but few instructions on what to do with the ham itself. Apparently, it doesn't really need to be cooked, just warmed.


Local Holidays

Today is one of my favorite holidays: it's Pioneer Day here in Utah. When I was younger, we celebrated by eating pioneer-style food, but today we went to a better event: for ten bucks, we got tons of samples from various Provo restaurants. One pizza place somehow moved their brick oven to Center Street. I have no idea how that relates to pioneer day, but I'm sure the pioneers would be happy knowing we stuffed ourselves with great food to celebrate their entrance into the Salt Lake Valley.

What are your local holidays and what sort of food do you eat to celebrate them?

Alcohol and ice cream: Help a Mormon out!

I am making ice cream for two and my husband and I never seem to be able to eat it all before it gets rock hard. From the research I've done, it looks like I have a few options. I really don't want to use a ton of sugar or a ton of fat, so it looks like my best bet is using alcohol to get the ice cream (or sherbet, or sorbet) to stay soft enough to eat.

But, I'm a teetotaler and I know nothing about alcohol. I have two questions:

1. What is the best neutral alcohol for ice cream? (I'd like to use the same type in my chocolate ice cream and my blueberry frozen yogurt.)

2. If I use enough alcohol to get the ice cream to stay soft for a few days, will it have a strong alcohol flavor? Will I get drunk off the stuff?

Just kidding on that last part. Any info or tips would be much appreciated.

Pork Phobia - Help!

A few years ago a beloved mentor informed me that pork was a dirty, dirty meat. He said that it was full of worms and not worth eating. He also advised me to avoid meat in general unless I had killed it myself and to avoid anything refined. Unfortunately, his pork advice was the only advice that I followed: I have been pork free for three years.

The problem is that pork seems like a great way to flavor foods without using a lot of meat; this just doesn’t work with chicken or beef. Plus, my husband loves bacon. Any advice for getting over my pork phobia? Or was my mentor correct in saying that pork is a food that should be avoided?

French in a Flash: Creamed Leeks

The dish is simple: Sliced leeks are sautéed down in a little bit of butter until they're soft and sweet. Then I add cream and a dash of Parmesan (my addition to tradition). The cream binds the leeks together and has that same savory-sweetness of the leeks themselves, while the Parmesan adds a punch of salt to wake it all up. More

How to Make Chocolate Gravy by Homesick Texan

[Photograph: Lisa Fain] File this under, "Where Have You Been All My Life?": chocolate gravy. Lisa Fain of Homesick Texan just discovered chocolate gravy—a smooth, creamy, pudding-like chocolate sauce—from a friend who grew up eating her grandmother's version. Try out Lisa's recipe and slather it onto some biscuits. Sounds like a good breakfast to me.... More