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Cook the Book: 'My Paris Kitchen' by David Lebovitz

Bake the Book: Ample Hills Creamery: Secrets and Stories from Brooklyn's Favorite Ice Cream Shop

Mint chocolate chip!

Cook the Book: 'My Paris Kitchen' by David Lebovitz

I really enjoy David Lebovitz's blog. I'm really disappointed his book tour isn't taking him close enough to me to go to one of his signings.

The Food Lab: Bringing Home General Tso's Chicken

I eat way more apple pie than Chinese food. I realize I'm probably the minority on that, though.

This Week at Serious Eats World Headquarters

Also curious about the PAM on burgers. I very rarely use cooking spray because it usually gives food a wierd flavor. I don't get it's popularity or what it's supposed to do for those burgers.

Dinner Tonight?

I did alot of extra cooking this weekend as well. A good friend of mine is due to have a baby in a couple of weeks, so I made her a bunch of single-serving, easy to eat one-handed things she can stick in her freezer and easily reheat after the baby arrives.

Tonight I'm taking it easy and roasting a chicken over a bed of herbed potatoes. I'll whip up a quick gravy when the bird is done. Simple, filling and delicious.

Cook the Book: 'Joy of Kosher' by Jamie Geller

The best frozen pizza I've ever had was a kosher brand. Sadly, I can't think of any other experiences with kosher food. I'm always happy to try something new though!!

Poll: What Do You Like to Drink With Your Burger?

I usually have a Coke with my burger, but I'd much prefer a chocolate shake. (Good) shakes are hard to come by at burger joints, though.

Vegetarian and Gluten-Free?

I think I'd do falafels with hummus and maybe some babaganuj.

What to do With a Lot of Whipping Cream

Make a quiche. In an 11" tart pan, I usually use 2 eggs and 2 cups of cream for the custard. Scrambled eggs with cream are also delicious.

How do you feel about making ice cream? That would clear out your extra cream.

Did you Plan how your kitchen is organized, or did it evolve?.

I recently tore my kitchen apart and reorganized it after ~2 years of living here. I rotated some lesser used stuff into a harder to access cabinet and finally figured out how to best utilize a corner cabinet with rotating shelves. There's a small closet in our kitchen that we eventually want to convert to a pantry with pull-out shelving -- that will make a HUGE difference in how my kitchen functions.

Poll: Are You a Blotter?

Bring on the grease!

Open Thread: White Chocolate, Yay or Nay?

I'm not a fan or white or milk chocolates.

Bake the Book: Frenchie

Pain au Chocolat

Poll: How Does the New 'American-Style Pizza-Burger' from Freshness Burger Make You Feel?

It's sad this is what other countries think of American cuisine.

Advice for the beginning of a knife collection

I'm going to ditto Tipsykit on the bread knife. The only knife I've ever cut myself badly with (multiple times) was the cheap-o bread knife that came in the block I bought when I moved into my frist apartment. I know have a Wusthof bread knife that was very expensive, but will cut through anything.

Chai Ice Cream

I made this yesterday and overall, it's very good. The flavors of the spices and tea come through nicely. Next time I'll be bumping up the sugar a bit though. Right now it's balanced with a slight bitter note -- I prefer my ice cream to be more on the sweet side.

Is there a way to easily access past serious eats posts?

I have to agree, the internal search isn't very good. Some pages have 2 different places you can search, which is confusing (I think one is all of SE, the other is a sub-section like Recipes). Google is way more effective.

The "more posts" button only lets you go back so far (at least in my experience)

Bake the Book: First Prize Pies

Blueberry. I've had it undersweetened too many times.

Are Shooter's Sandwiches Really Worth a Damn?

Who knew this giant black box on my desk was actually a potato?

I love steak. However, the thought of biting into a piece of cold/room-temp steak is incredibly unappealing to me (I also refuse to eat cold pizza). I definitely see the utility/value in this type of sandwich 100+ years ago, though.

Manner Matters: The Knife-and-Fork of It

Huh, I always thought that putting your utensils in an "X" indicated you did not enjoy the meal, but putting them parallel meant it was good. I can't remember where I read this though.

The Bread & Chocolate Loaf at Berkshire Mountain Bakery in Housatonic, MA, Might be the Best Bite I'll Eat All Year

Why couldn't you have posted this a year ago when I was about to be driving up to Albany? This looks like it would have been a worthy detour!

The Food Lab: These Are My Knives

Great read. Who doesn't love reading about knives? I've also added Kappabashi-dori to my list of places to see when I go visit my friends living in Tokyo

What to bring? Going Away party, 30 ppl, 10am

I find it bizarre that you're expected to throw your own going away party. It's really tacky for the guest of honor to host their own party IMO.

That said, how can you go wrong with mimosas and cupcakes?

What do you think about Yelp/Foursquare?

I've never used Foursquare.

I use Yelp on occasion when I'm looking for someplace new to try. You have to take Yelp reviews with a grain of salt, though. It seems like alot of people give very harsh reviews for minor infractions and others seem to love everything.

Serious Eats Dating?

I just saw a banner ad for "serious eats dating" at the top of this site,complete with the SE logo. I'm hoping you guys aren't getting into the dating market and instead someone is ripping off your brand/logo.

Smoothie to go

I'd like to get back in the habit of whipping up a smoothie for breakfast. My problem is, I've changed my hours (earlier) at work and typically eat once I get there. I would have to prep the smoothie about an hour before it could be consumed. My experience tells me that once a smoothie starts to warm up, the texture gets funky and it's just not pleasant to eat. Anyone have any tried and true tricks for taking smoothies to go?

Pots for Induction Burner

My dad recently bought an induction burner. From what he's told me, I get the feeling he's not using the right pots/pans on it because it can take up to 10 minutes to boil water. I've never used an induction burner myself, but my understanding is they should be much more efficient than this. Can anyone reccomend some good cookware for use on an induction burner I could get him for xmas? Ideally, I'd like a pot large enough for cooking pasta and a frying pan.

Potato Question

I will admit, I'm not a big fan of potatoes, so I don't cook with them often. Yesterday I made two batches of hash (one with regular potatoes for my husband, and one with sweet potatoes for myself) for breakfast this week. The sweet potatoes cook up nicely in the cast iron skillet and brown. The white potatoes were a nightmare, though. They stuck terribly and wouldn't brown at all. At the end, my entire pan was crusted in what I assume was starch. For both batches, I tossed diced potatoes and onions insto a hot skillet with a little oil. Is there a better way to cook white potatoes so they brown up like roasted potatoes? I'm sure I'm missing something simple since I've just never been a fan of white potatoes.

Portland, ME eats

I'll be in Portland (Maine) next week for two nights and looking for some good places to eat... We've never been before and could use some guidance.

Dallas eats

I'm heading down to Dallas for a long weekend in October... we're going to the Cowboys game and otherwise are wide open. Where should we eat? We definitely want some barbeque, but otherwise we're willing to try whatever.

Clifton Park eats?

I'm heading to the Upstate Concert Hall in Clifton Park, NY tomorrow night. We'll need someplace to grab an early (4ish?) bite, where casual dress is acceptable. We're open to pretty much any type of cuisine. Can anyone make a recommendation? Thanks!

Seasoning Cast Iron with Flaxseed Oil?

I know we've seen a ton of threads around here on how to best season cast iron. I ran across this link earlier today and I'm somewhat intrigued by it's process for creating a slick, long-lasting season by using multiple thin layers of flaxseed oil. Has anyone else heard of this technique or tried it?

Pizza baked on a screen?

Last night I picked up 2 small pizzas from a local place on my way home. The boxes looked awfully large so I asked the cashier to make sure we had gotten the smalls I ordered. He said yes, they were in large boxes because the screens they were baked on are too large to slide the pizza into a small box. I've been to this place a number of times and I know I've seen their pizzas in pans (I like in New England where the Greek style crust is king) -- although I can't honestly say if the pizzas in pans are raw or cooked. I'm guessing they start in a pan then move to the screen. The bottom of the crust had a little diamond shaped grid on it, which I've never noticed before. So, what purpose does the screen serve?

Site loading slowly

I've noticed in the past few days, that SE is loading very strangely. The basic layout of the page loads, along with the person who wrote the article/comment, what category it's in, etc. But the headlines, blurbs, and photos take at least 5 extra seconds to load. I'm not entirely surprised by the photos not loading instantaneously, but the headlines and blurbs?? It's especially annoying on talk because everything but the thread names loads immediately, making it slow to navigate between threads. Is anyone else seeing this?

Kitchen Heirlooms

My fiance and I recently had a conversation about things we'd like to keep to remember our grandparents by after they're gone. The one thing I'd like most to have is my grandmother's marble rolling pin. My grandmother is a big part of why I love to bake - we always made cookies or pies together. My fiance hopes we can take home his grandmother's butcher block. It would need a little care to make it useable - the top is a little sunken in places and it's too short for either of us (his grandma is under 5' tall), but it's a beautiful piece we could get many years of use out of.

What heirlooms do you guys have (or hope to have) in your kitchens?

What to do with zestless lemons?

I'm planning on making batches of orangello and limoncello for some holiday gifts this year. Between the two, I'm going to need the zest of 10 lemons and 10 oranges. The leftover oranges will probably get used up since they're my boyfriend's favorite fruit to snack on. But what do I do with 10 lemons without zest? I'm thinking of freezing a few -- when I make apple pie, I put my mandoline over a bowl of water and the juice of one lemon to keep my fruit from browning. Other than that, I'm blanking on a good use of lemon juice without the zest! Thanks in advance for the suggestions.

Moving My Kitchen

At the end of this month, I will be moving. My boyfriend and I are super excited about buying our first house, but I'm feeling lost when it comes to packing up my kitchen supplies. Pots and pans with handles just don't fit well into boxes. I have visions of my cast iron skillets plummeting right through a cardboard box and leaving someone's toe(s) damaged.

Someone I work with suggested obtaining boxes from a liquor store with dividers for packing glassware. I have a modest collection of cookware that needs to be packed away, plus a stand mixer, blender and food processor. I would love to hear any and all tips for packing them up safely. Or if anyone has great tips for organizing a new kitchen, that would be helpful too. Thanks in advance everyone.

Did I ruin my stoneware pan?

I've been under the impression that my stoneware pan is made of the same material as pizza stones. At least, the company my pan is from offers a pizza "stone" from the same material. I'm baking some bread tonight and put the pan in a cold oven and turned the oven on to 500F. I let the oven run for a bit to get it nice and hot before I threw the dough in.... when I opened the oven door, my pan was smoking and went from a tan color to a dark brown. It honestly looks burnt. Did I ruin my pan? Is there a way to salvage it? I honestly don't do much bread or pizza baking.... I'm hoping this is just a beginners mistake I can recover from. Thanks in advance for the advice.

Lemon Dessert Help

My dad asked me to make lemon squares for his birthday/father's day this weekend. The last time I made lemon squares I winged it and combined a recipe for shortbread bars (which I normally fill with jam) and lemon curd. It seemed like a good idea at the time, but the lemon curd bubbled out of the middle and burnt, leaving very few edible pieces of lemon squares. If I try the same combination again, I think I'll use 2/3 of the shortbread on the bottom, cook until almost golden, add the curd and the remaining shortbread as a topper. Hopefully this way the curd won't be in the oven long enough to burn.

Does this sound like a better approach? Or does anyone have a killer lemon square recipe they'd like to share? Or a great lemon meringue pie recipe? My grandmother used to make those all the time when she was alive so I know my dad would appreciate one of those also.

Pi Day - What's your favorite Pie?

Pie is one of my favorite things to make -- especially fruit pies. So in honor of pi day, I thought I'd ask: what's your favorite pie?

For me, I think it's an apple pie. There are many delicious variations on the apple pie -- double crust, single crust with crumb/struessel topping, sour cream, etc -- and I've yet to meet one I didn't like! I'm looking forward to strawberries and cherries in particular coming into season for delicious pies this summer.

I'm also a fan of making my crust with lard. I tried this for the first time around Christmas and it was a revelation. The texture is soooo much better than any other crust I've made. I think I'll always be playing with my crust recipe to some extent... but lard has become a key ingredient for me.

Comments working!

The comment system seems to be working as intended the past few days -- at least for me. I hope everyone else has been experiencing the same. Just wanted to let the good folks at SE know and say thanks for getting things back in working order!

One (maybe two?) meals in the DC or Arlington VA area?

Next month I will be attending a memorial service at Arlington Cemetery. My boyfriend and I will probably only be in the area for dinner, but it's possible we may be in town for lunch as well. We'd love to find a great place to eat, that won't break the bank (and a hotel with the same criteria, if anyone has had a good experience). I suspect we will be going out to dinner with my extended family after the service. I come from a long line of picky eaters, unfortunately. Usually seafood or a steakhouse is a safe bet for my family. Can anyone recommend a good restaurant like this in the DC or Arlington area? Entrees should probably be no more than $30 per person. And if anyone has had a good hotel experience in this area, I'm currently on the lookout for one of those, too. Thanks!

"Paged" Comments

I noticed the comments on article being "paged" a few weeks ago... now I see it's happening on the talk threads. I have to say I'm not a fan. Now, I don't mind reading 25 comments at a time, but when I get to the end of a "page", hit next, and the next 25 comments load, but I'm still at the bottom and have to scroll up to pick up where I left off. If the script that handles this could be updated to load the comments so I don't need to scroll to pick up where I left off, I wouldn't mind this change at all.

Oven Mitts

One of my oven mitts suffered a casualty this week in which the neoprene grip actually melted. I still have one good one, but I'm in the market for a better pair. I've done some poking around the internet and noticed very few pairs give a temperature they are rated for. This pair is the highest rated I've seen at 600 F, but they get alot of unfavorable reviews saying they are inflexible and made for a giant. Anyone have a pair of great oven mitts they can recommend to me? Thanks.

Mac & Cheese Help

I'm on a mission to make mac & cheese for my boyfriend's birthday next month (it's his favorite). I've tried making mac & cheese at home, but it never comes out the way I want it to. I like my mac & cheese to be rich, super creamy and the flavor of cheese should be present. Usually my sauce turns out gummy or has very little flavor. I've tried different recipes and mixes of cheeses (I think the best was goat, manchego and cheddar).

I can consistently turn out a delicious alfredo sauce, so I was thinking I may be better off approaching the cheese sauce like an alfredo. Instead of baking the whole thing, I could toast some breadcrumbs separately and top each serving with them. Is this a successful approach? What cheeses would work best this way?

Any advice would be much appreciated. I haven't settled on sides, dessert or a cocktail yet, so feel free to let me know your favorites. Thanks!

Replacement knobs for KA mixer?

I've had my KitchenAid stand mixer for a little under 3 years. After the first year, the black plastic knob on the speed lever broke off. Last night the knob on the tilt lock lever broke off. I checked KA's website when the first one broke and couldn't find any replacement parts. Anyone have any suggestions on what I can use to cover the bare metal? The speed control one isn't so bad, but the tilt control sometimes sticks, so I would bump it with the heel of my hand. I can't do that with bare metal. I refuse to build up a little ball of duct tape or something because that would look awful on my beautiful mixer. I've seen KA's quality first-hand (my parents got their stand mixer as a wedding present in the 70s and it's still going strong). I'm pretty disappointed these broke off and so quickly.

Advice on Freezing Cheesecake

Next week, I will be taking a 10-hour roadtrip to spend the holidays with my boyfriends family. I'd like to bake a cheesecake this weekend to bring along. I think the best way to keep the cheesecake cool for the trip is if it starts out frozen since I don't have a large cooler. I never freeze baked goods, so I'm looking for advice. My thoughts on freezing it are as follows:

1. Cool cake to room temperature
2. Remove collar
3. Place in freezer until the cheesecake is firm (I don't want plastic wrap/tin foil leaving those ugly little impressions all over it)
4. Wrap tightly with a layer of plastic and a layer of tinfoil
5. Freeze until it's time to pack the car
6. Unwrap, put the collar back on the pan, cover top with tin foil, place in car

Is this method ideal? I see these people very infrequently, so I try to make a good impression with my food. Last year we flew down and I mailed cookies (2-day) ahead of us. They were good, but a bit stale. My cheesecake stole the show at thanksgiving with my family, so I'm looking for a repeat performance. Thanks!

Miso -- What do you like to use it for?

I currently have 2lbs of Miso paste sitting in my fridge (1lb each sweet white and dandelion-leek from South River Miso). I can make a simple miso broth that's super when you have a cold, but I'm not sure what else to do with it. What do you guys like to use miso paste for?

Speckled Salad with Quinoa, Leek, Bacon, & Chervil from 'Home Made Winter'

Salads are a staple of many a resolution-conscious eater come January. And while eating more vegetables is always a healthy choice, meal after meal of barely-dressed plates of carrots and mixed greens will get old quickly. Yvette van Boven's Speckled Salad with Quinoa, Leek, Bacon, and Chervil in her new Home Made Winter hits many health points (Vegetables! Whole grains! Spinach!) while still including enough pleasurable bits (Bacon! Wine! Bacon!) to prevent boredom. More