Serious Eats: swillats's Profile

It's gotta be seasoning. It can literally transform food from dull to sublime. Poor seasoning can kill a dish that's techiquely perfect in every other way.

swillats at 4:58PM on 11/03/07

From Serious Eats

Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway

Today it's roasted cauliflower. Tomorrow it may be different.

swillats at 11:12AM on 10/31/07

From Serious Eats

Weekend Book Giveaway: Judith Jones's 'The Tenth Muse'

Julia Child, for a whole host of reasons, clearly I think the collaboration between Judith and Julia took cookbooks to new heights.

swillats at 12:08PM on 10/29/07

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Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?

My preferred chain is Il Fornio. What I look for in a good chain is evidence that there's someone in the kitchen who seems to really care about what good food tastes like. I work in advertising and marketing and have worked for chain restaurants and I think it's very clear when marketing is more important than the food. PF Changs is okay, but they also have a sister French concept called Salut which has serious problems with food and service.

swillats at 10:03AM on 10/26/07

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Cook the Book: 'Beyond Nose to Tail' Contest

We grew up on beef liver and tongue, never thought twice about it.

swillats at 3:00PM on 10/25/07

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Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?

Hi Ed. I just found this post while trolling the web for Houston's Key Lime Pie recipe/ingredients. I waited tables in the Rockville, MD Houston's from 1993-1995. Having seen Houston's and more than a dozen independently-owned restaurants from the waiter's side of the table, I agree with everyone's positive comments about Houston's. It's one of my go-to spots when I want to treat myself (and I live in Manhattan).

Although more personal non-chain restaurants are great, only Houston's made me memorize each ingredient in every dish before letting me serve a customer. We had line-up every night where we were quizzed on the number of ounces in the coho salmon and the marinade for the Houston's Hawaiin ribeye. I learned how to give 110% to a job and what to expect as a guest in a restaurant.

amandakkay at 11:21PM on 05/20/08

From Serious Eats

Houston's Doesn't Suck: What's Your Favorite Slightly Fancy Chain Restaurant?

I love Houston's. Plain and Simple. It's never disappointed and If I was forced to choose a place for my last meal, this would be it. Want to know why?

NYC Food Guy at 1:53AM on 04/01/08

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Cook the Book: 'Think Like a Chef'

And we have our winners!

They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL

Someone from Serious Eats will be contacting you all shortly for shipping info.

Thanks to everyone who commented, and tune in again for next week's Cook the Book.

Adam Kuban at 3:49PM on 12/11/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

stir frying

jamarkham at 11:17PM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

sear roasting

marahochman at 6:00PM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasting - particularly with vegetables

BrendaG at 11:43AM on 12/10/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Baking!

beyondblond at 9:02PM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Slow cooking beans in my clay pot.

joiei at 11:41AM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.

So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.

JayFout at 3:43AM on 12/09/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Braising

tereza at 9:32PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...

kfarrel3 at 4:58PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Roasing at high temps - the flavor profiles are intensified -the best!

gregsmom at 1:44PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Bring New York Strip Steak to room temperature; drizzle a bit of
olive oil onto both sides; season with Kosher salt and freshly ground
coarse black pepper, rubbed gently into the meat; then grill over
hottest fire until medium rare. Easy and delicious!

hermanb at 1:02PM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Deep frying.

chungle at 11:52AM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

When baking or preparing anything in the kitchen, being organized is paramount. Having my ingredients lined up and ready for inclusions helps prevent inadvertent omissions and helps to keep the kitchen clean.

doodoolemonque at 11:07AM on 12/08/07

From Serious Eats

Cook the Book: 'Think Like a Chef'

Barbecue-ing, the real thing, low and slow on a steel grill using indirect heat generated by hickory wood coals, preferably on a warm spring, summer or fall day at a 1) racetrack, b) picnic ground in the country or c) drive-in (as in theater) in that order.

flattrack at 10:37AM on 12/08/07

From Serious Eats