Serious Eats - seriouseats.com

Cook the Book: 'The Vegetable Dishes I Can't Live Without'

High-heat roasted cauliflower dipped in aioli.

swirlingnotions at 6:28PM on 01/07/08

Cook the Book: Brussels Sprouts with Shallots and Hazelnuts

She's awesome. I just saw her present at a conference at IACP Greystone and she went on and on about these Brussels sprouts. Can't wait to get the book . . .

swirlingnotions at 6:27PM on 01/07/08

Junk Food Costs Less Than Fruits and Vegetables: Are We Surprised?

I agree . . . government subsidies. Breathe. Breathe. Not going to get all worked up today . . .

swirlingnotions at 6:41PM on 12/06/07

From Slice

Slice–Serious Eats Gift Guide: Pizza-Making at Home

Oh what I wouldn't do for one of those beehive ovens . . . (sigh). Maybe next year? ;-)

By the way . . . I've got a list of gifts for winelovers on my blog here if anyone's interested.

Cheers!

swirlingnotions at 6:35PM on 12/06/07

Serious Eats Gift Guide: Eco-Friendly Gifts

Perfect timing . . . I'm planning on getting new glasses for my hub for Christmas. I'll have to check that Green Glass Company out. Thanks!

I've got a list of gifts for winelovers on my blog here if anyone's interested.

Cheers!

swirlingnotions at 6:34PM on 12/06/07

Serious Eats Gift Guide: Sweets

Those peanut clusters look frighteningly good! Thanks for the list.

swirlingnotions at 6:32PM on 12/06/07

Serious Eats Gift Guide: Kitchen Essentials

Great picks! That peeler and the digital thermometer have changed my life. And I received the sausage making attachment last year and have loved it (I even went out and picked wild fennel when it was blooming and crumbled some of the young seeds into one of my batches . . . heavenly).

I've got a list of gifts for winelovers here on my blog if anyone wants to check it out.

Cheers!

swirlingnotions at 6:30PM on 12/06/07

Is the Entree Going the Way of the Dinosaur?

I've actually thought quite a bit about this in the past, so I'm happy the topic has hit the blogosphere.

To me, it depends. I love an adventure when I eat out . . . if I'm eating out for the food. Tapas, meze, antojitos--bring it on. The more new experiences for my palate, the better.

But if I'm out for the night to connect with my husband or a friend, where we want the focus to be on conversation and the food a backdrop (and I'm not saying it can be substandard, mind you), then I prefer the regular courses.

For instance, as much as I LOVED exploring the tapas bars in Seville, by the end of the week I felt like my husband and I hadn't ever been able to dig into a full conversation because we were always focused on the flavors in front of us or what to order next.

So for me, I'd have to say a balance of the two is the best bet.

swirlingnotions at 6:26PM on 12/06/07

Photo of the Day: Cupcake vs. Muffin

You know, oddly, thank you for putting this up there. I've never really been able to discern the REAL difference between cupcakes and muffins.

swirlingnotions at 5:05PM on 12/04/07

Are You a Reverse, Down-Home Food Snob?

Yes, yes and yes to the opening questions. I think I'm a shoe-in for membership. By the way, I've always wondered . . . what is liquid smoke made of anyway?

swirlingnotions at 5:03PM on 12/04/07

The Wine's Organic, but How Does It Taste?

I tend to agree with seyo and charmon above about the weakening of the USDA organic standard and the suspect nature of the role of both the FDA and the USDA nowadays. So any argument around organic standards is always clouded by that, I think.

It's true, though, that sulfites play a vital role in winemaking and have for centuries in many cultures. I have friends who are working hard to transition their grapes to organic (they even have baby doll sheep now as "weed killers"), but they're not willing to risk losing entire vintages post-harvest due to letting go of sulfites.

swirlingnotions at 5:01PM on 12/04/07

Cook the Book: Duck Confit

My favorite duck confit recipe is from A New Way to Cook by Sally Schneider. She seasons the duck legs and cures them, as in the traditional way. But then she wraps them in foil and bakes them at a low temp for several hours. The meat becomes "confit" in its own fat and juices, saving on both money (duck fat is expensive!) and cholesterol. When you pull them out of the oven, the meat is meltingly tender and most of the excess fat is rendered. Then you just pat them off and can store them in the fridge or freezer, or crisp them skin-side down in a pan.

I'll have to try it on that pizza!

swirlingnotions at 4:46PM on 12/04/07

Pork: It's the Meat of Kings

Heck of a lot better than "the other white meat."

swirlingnotions at 4:39PM on 12/04/07

Turkey Talk 2007 With Barbara Fairchild of Bon Appétit

I'm not the biggest fan of Thanksgiving, but it's always . . . ALWAYS . . . Bon Appetit that I turn to for the feast. I still have the 1994 issue on my shelf from the first year I played host. Thirteen years later, the November issue is dog-eared once again.

swirlingnotions at 5:17PM on 11/19/07

Sunday Brunch: Pumpkin Fritters

I love "frittered" anything, so I'll have to try these. I could see them as a light dinner on top of bitter greens with a bit of gorgonzola and honey. Mmmm.

I'm with you, Ed, in that I'm not the biggest pumpkin pie fan. But last year I had a can of organic pumpkin pie puree sitting around that I stirred in with cooked steel cut oats, a bit of butter and milk and brown sugar, and chopped toasted pecans and it was fabulous (quite the fiber booster too).

Happy thanksgiving!
www.swirlingnotions.com

swirlingnotions at 5:12PM on 11/19/07

We Won!

Congrats all! Ed, I always look forward to seeing what stories you're cooking up.

swirlingnotions at 3:38PM on 11/13/07

Cook the Book: Asian Flavors of Jean-Georges

Wide rice noodles with shallots and caramel pork. So, Ed, did you like the book? I've been thinking about adding it to my Christmas list (that is, if I don't win it in the drawing ;-)).

swirlingnotions at 3:36PM on 11/13/07

Cooking with Kids: Kid Knives

I'm so glad you posted this for so many reasons (Izzy's Mama, I should have known I'd see you here ;-)). My daughter just turned one and loves to "play" with me in the kitchen, and the whole spatula-bowl routine is getting a little old. I wondered about those Melissa and Doug sets you talk about (and have even bought them as gifts before), but wasn't sure if they'd really appeal to kids. So it sounds like we've got a gift to add to the Christmas list!

Also great to read where you all weigh in on kids and knives in general. srhcb, I'd love to know where you got the little plastic serrated knife--is it just like a take-out knife?

By the way . . . if you haven't already, please stop by www.generouspour.com to help me raise money for Share Our Strength towards ending hunger in America. You don't have to buy anything, pay anything or even do anything -- other than download a cool song by Corinne Bailey Rae and pick up some new holiday recipes (and a nifty widget for your blogs if you're so inclined). Thanks for your support!

swirlingnotions at 3:34PM on 11/13/07

How Do You Eat Your Bagel?

I come from Brooklyn, where one of my fondest childhood memories is the daily walk I took with my father and uncle to the neighborhood bagel bakery (in Boro Park).

I now live in California, after living 20 years in Massachusetts. I have never been able to find a Brooklyn-style bagel, and I wonder if they still exist.

My childhood bagels were hard and chewy, there was no way to make a sandwich from them. I ate them radially, schmearing the exposed end with cream cheese and eating my way around.

At the company cafeteria today, everyone was talking about bagels, and all but one person laughed at me for eating bagels the way I did. The one person who concurred with me, was a Bulgarian. He was a true Bagel maven.

YakovBenLazer at 11:59PM on 11/13/09

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

ahahaahah! she is trying to kill us!

Shr1mpch1p at 1:50AM on 09/15/09

Dinner Tonight: Pan Roasted Chicken with Olives, Capers, and Vermouth

Thanks for the recipe! I'm going to try it out tonight :)

tienh5 at 2:15PM on 09/04/09

Serious Eats Gift Guide: Kitchen Essentials

These are great suggestions! I recently got a KitchenAid mixer for a friend's wedding and they love it! Since it's summer, if you're looking for some new grilling gear, check out: http://www.seriouseats.com/2009/06/elizabeth-karmels-grilling-tips.html

AmericanHunter.org has some great suggestions!

cookie_sandwiches at 1:40PM on 07/14/09

Cooking with Kids: Organic Baby Food

I must say, I questioned the validity of the baby food when I first met Dr. Susanna at a local trade show, however, I bought a variety of the baby food and gave it a try. My baby loves the Tokyo Tum Tum! If I would feed it to her daily she would be extatic.
In addition, she loves Baby dal and Baby borscht. I love to prepare my own foods but find these are a great way to add variety to her diet.

mk_gechols at 9:12PM on 04/07/09

Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce

@Chew on That - Yes, chicken would would just as well. Ground turkey, also, though it tends to get a little more chewy.

@Jolivore - Interesting. Would you eat dry pasta? Or frozen puff pastry? Or, for that matter, homemade dumpling wrappers kept in your own freezer? What is it that you object to in the short-term (or indefinite, in the case of dry spaghetti) preservation of dough?

Michele Humes at 2:03PM on 02/03/09

Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce

I wouldn't eat frozen wrappers any more than I'd eat frozen pasta. I was just in China and the eye-opener was the fresh, just made dumplings and noodles. So good!

Jolivore at 1:57PM on 02/03/09

Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce

Please don't do the pineapple on the hamburger thing - it is gross and most Australian's stopped befouling their food in such ways in the 80's. You are far more likely to be served a steaming bowl of ginger broth with dumplings like this these days in Australia!!

jobeth at 6:32AM on 01/28/09

Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce

Can you make these with chicken? :) I will try. Yumm!!

Hillary
Chew on That

Chew on That at 4:20PM on 01/26/09

Cook the Book: Duck Confit

Saw this post - I have two duck confit legs in my fridge....don't want to do pizza. What to do?
Quesadillas with shredded duck, fontina and what?
Any other suggestions.
Going on big diet on Monday and have to get my duck confit fix now.

Nonny at 10:56AM on 01/03/09

Serious Eats Gift Guide: Kitchen Essentials

@Tactful, I've never had problems with the pasta attachments, either.

And I've got it all except the pepper mill (but I have others that I like, each filled with a different pepper), the fish spatula (looking for one I like -- that one looks good, though), and the book. I've got lotsa books. Wonder if I need that one in particular. Sigh. Time to look at the wishlist again before I email it to santa.

dbcurrie at 6:09PM on 11/28/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

Paula likes to say, "I'm a cook......not a doctor." Her accent is completely real and there are many Southerners who sound just like her! She is a happy woman who is laughing all the way to the bank. She and her family are very generous. To see photos of them at a recent benefit for Safe Shelter (for abused women and children) in Savannah, please go to spotted.savannahnow.com and type PAULA in the search box.

TybeeSherri at 7:07PM on 09/23/08

Photo of the Day: Cupcake vs. Muffin

i actually own this watercolor....

MsJones at 12:34AM on 09/08/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

BEST. BLOG. SERIES. EVER.

heartnibbler at 5:33PM on 08/21/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

How in the name of Betty Crocker does she come up with this crap? I have a suggestion for her concerning the banana.........

RichardCrystal at 2:24PM on 08/07/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

You know people make fun of that type of cooking...like it's s000000 fattening , but the reality is, don't eat th whole dish! I think if you have balance you can pretty much eat and enjoy everything....(that's wy I run!!!) ..don't focus so much on Paula, focus on the many drive thrus....god knows what your eating or better yet what crawls in there and you eat it anyway!!!!!!!!!That is the stuff that really kills you! At least her food is made fresh, peole love it or she wouldn't be the success she is! Go Paula...!!!!!!!!!!!

Maria Marra at 12:29PM on 08/06/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

Wow. To all you haters...how about hitting the "channel" button and tuning in to another station??

carol107 at 10:47AM on 08/04/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

there is a limit to wasting food. this isnt about being thrifty. Thrifty would havebeen maybe a banana bread pudding, and maybe simple grilled ham on the side, leave out the chips completely. better yet a grilled ham sandwich. thei is how to put together the nastiest thing possible and make people actuallly believe it might not be totaly revolting. I dont think much of Paula Deen as a cook, but as a saleswoman she is tops.

huneybumper at 9:44AM on 08/04/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

I love Paula, but I must admit that I would not give this a try. Remember though that Paula grew up in a time when times were tight and there are many recipes created just using what was available at the time...this definitely seems like one of those recipes, especially with the bread pudding influence...the idea of bread pudding was to leave nothing wasted. However, I would have to be wasted before I tried this recipe.

MrsPrough at 1:46AM on 08/04/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

And after reading the other entries about her trying to kill us, she's a horrible, horrible woman! I shall have to tell my mother at once to stop watching her show and beg her NOT to cook these recipes. She's trying to kill my mother, too.

JigsawJones at 12:49PM on 08/03/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

That just looks gross and doesn't really sound too appetizing either.

JigsawJones at 12:46PM on 08/03/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

Come on fellow foodies, this is "Paula Deen is trying to kill you" right? Welllllllll that is her mission, to kill us all. This is only the beginning of whats to come fellow foodies stay tuned, she will concur up something more cheesier, fattier, buttery, gooier, vile and discusting (ier), in no time at all. Be patient "Y'all".

pjracz10 at 10:58AM on 08/03/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

This. Makes. No. Sense.

None.

I love Paula, but I think the people over at Food Network have hit her with some crazy gamma rays and turned her into an Incredible Southern Fried Hulk, intent on creating gratuitously grotesque food for sheer shock value.

Narinda at 6:26PM on 08/01/08

Paula Deen Is Trying to Kill Us, Part 6: Cheesy Ham and Banana Casserole

Maybe with some major revisions (like whole grain bread, no potato chips, skip the bananas, reduce the quanities of meat, add some veggies, use 2% cheese), this dish may be made somewhat healthful. But then again, it wouldn't really be the same dish.

beth1 at 12:31AM on 08/01/08