Serious Eats: toddself's Profile

m.seriouseats.com would be awesome. it's fast becoming a standard (ie: m.gmail.com, m.google.com, m.mtv.com), and it's much faster to type in than mobile :).

otherwise it looks great!

toddself at 4:19PM on 11/09/07

From Serious Eats

Win Your Thanksgiving Turkey!

white!

toddself at 4:17PM on 11/09/07

From Talk

Blog name: Gute Essen
My URL: http://guteessen.com
What it's about/tagline: Pretty much just a log of what I cook every time I cook with some photos. I'm certainly no chef though. But I did make pie last night.

toddself at 2:27PM on 11/03/07

From Serious Eats: New York

The Best Bagel in New York City

Murray's bagels!

They have malt in them. They're amazing.

toddself at 2:34PM on 09/12/06

From Recipes

Cook's Illustrated's Best Drop Biscuits

I love this recipe. I subscribe to America's Test Kitchen, Cook's Illustrated and Cook's Country. They have a million outstanding recipes. Plus they've already done all the testing, so the recipe is perfect. These biscuits are good any time, but I especially love them when I make homemade soup. They are also very good on top of a heart stew and baked in the oven until they're brown.

smd1227 at 10:12AM on 11/18/09

From Recipes

Cook's Illustrated's Best Drop Biscuits

Sounds delicious! Can't wait to dunk them in Turkey gravy!!

laurifitz at 10:02PM on 11/17/09

From Recipes

Cook's Illustrated's Best Drop Biscuits

These will be on our holiday table this year. We are preparing for a move, so this Thanksgiving is a little hectic -- we need all of the easy, foolproof hints we can get.

nancilee at 7:19AM on 11/16/09

From Recipes

Cook's Illustrated's Best Drop Biscuits

yummy biscuits. Best of everything

fewteeth at 3:34PM on 11/15/09

From Recipes

How to Roast a Turkey

Uhm..clicked on "Creamy Corn Soup with Bacon and Cheddar Crostini" and I got roast turkey?

The linky needs a little fixin'.

CJ McD at 6:02PM on 11/12/09

From Recipes

How to Roast a Turkey

I have done my turkeys both with and without basting and have never had an issue either way--although I prefer the non-basting because it means less work. We also use a tin foil dome over the turkey to help seal in moisture.

lindsayvankirk at 3:49PM on 11/12/09

From Talk

Do you blog? What's your URL?

Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.

dlunsford at 4:10PM on 10/08/09

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

I love making skillet pastas like this one. Mac and Cheese in all forms is such a great go to. I've found that you can just make the white sauce, freeze it, and use it at any occasion. I usually just throw together this Skillet White Pasta with Veggies if I'm too lazy to make a beautiful topping like you did above. Looks great!

BigGirlPhoebz at 12:15PM on 10/02/09

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

I don't see how this is a shortcut at all. Nothing is easier than making polenta. I make it like couscous. I boil water (for 1 cup of polenta I use about 1.5 -2 cups of water). When the water is boiling, turn it off and stir in the polenta. I add salt and spices, perhaps some sauteed mushrooms. Put the lid back on and within minutes it is done. Then--if you don't want the mushy look--you can pour it into an oiled baking dish, flatten it out with a spatula. Let it cool for at least 30 minutes. Then you can cut it into squares or triangles and sautee it in a pan. I guess you could skip the cooling process and just stick it into the oven...

Anja at 6:44PM on 09/30/09

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

This does, indeed, sound good, but the toasted polenta is nothing more than what my mother called fried cornmeal mush when I was a child (many decades ago) and can still be had under that name at any Bob Evans restaurant (Ohio-based chain). It's terrific with fried eggs. Of course, you can call it polenta if you want, and if you run a restaurant on either coast, you can charge plenty for it.

purchawk at 5:03PM on 09/30/09

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

Occasionally you can find broccoli rabe on sale for $1.99/lb in the NJ/NYC area, if you're lucky.
Thanks for sharing the polenta shortcut, I can't wait to try it.

TommySalami at 3:56PM on 09/30/09

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

The polenta in the picture is leftover and fried (that's why it's such a clear-cut shape), but I actually prefer it right out of the oven, when it's more like mush.

I fried it after it had cooled completely and spent a night in the refrigerator. At that point it's an easily sliceable solid, so there was no danger of it falling apart. I just heated a generous amount of olive oil in a nonstick skillet over medium high flame until quite hot, and then I added slices of polenta and fried until lightly browned on both sides--about 2 minutes per side.

When you tried to fry polenta, was it freshly cooked? Because I can see how that would be much harder!

Robin Bellinger at 1:58PM on 09/30/09

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

Out of curiosity did you toast or fry the polenta when you made it for this recipe? and do you have any tips on how to do it? The only time I tried it fell apart!

ec_washington at 5:34PM on 09/29/09

From Recipes

Eat for Eight Bucks: Polenta with Broccoli Rabe

Hi...I live in San Francisco and buy groceries at a variety of places: farmers' markets, Whole Foods, my little local markets, the neighborhood cheese shop. I buy most of my groceries at a "natural foods" grocery with a really great selection of bulk goods. This broccoli rabe came from the market around the corner, which actually tends to be more expensive than the bigger grocery stores. It wasn't organic.

Robin Bellinger at 5:20PM on 09/29/09

From Recipes

Cook's Illustrated's Best Drop Biscuits

BISCUITS GO WITH THE TURKEY. ONE HAS TO ENJOY BISQUITS WITH TURKEY AND THIS RECIPE LOOKS GOOD TO GO. HOWEVER, I DIDN'T SEE A RECIPE FOR INDIAN PUDDING.THAT'S THE DESSERT THAT PUTS THE FINISHING TOUCHES TO A TURKEY THANKSGIVING FEAST.

eileenb1950 at 3:30PM on 11/15/08

From Recipes

Cook's Illustrated's Best Drop Biscuits

Biscuits are my absolutely favorite so I love this recipe!!! So simply and yet so versatile! Heat up with some butter, jam, nutella or eat with gravy or cranberry sauce. Thanksgiving leftovers? Use a biscuit to make a little sandwich, or use the leftover to make a little potpie and use biscuit as top cover, even brush with olive oil as a makeshift panini! YUM!

kjellis240 at 3:51PM on 11/14/08

From Recipes

How to Roast a Turkey

I have to say that in my opinion basting is key! keep checking back every 15-20 mins to take the liquid from the pan that the turkey is sitting in and pour it over the bird, this reinfuses the flavors and keeps the bird moist, not to mention giving the skin that extra flavor and crisp! Timing your turkey depends on the weight which is usually on the wrapping, the calculations are pretty standard and can be found online. For even better taste, slowly slide your fingers between the skin and the flesh, separating them but not making any or too many holes, pour olive oil and spread around with your hands, then do the same which your herb mixture (suggest rosemary, oregano, salt, pepper, ...), you can slice up some garlic and put in there too. YUM!

kjellis240 at 3:48PM on 11/14/08

From Recipes

How to Roast a Turkey

Just a reminder...don't baste, never baste. Opening the oven causes heat loss, longer cooking time and an even dryer bird.

Of course you can always do a suckling pig or goose.

www.fusiononthefly.com

Karl Wilder at 1:32PM on 11/12/08

From Serious Eats: New York

Win Tickets to the 'Village Voice' Choice Eats Event in NYC

And we have our winners!

pritsana
jinhee

Someone from Serious Eats will be contacting you shortly for contact info. Thanks to everyone who got in on the action!

Adam Kuban at 2:21PM on 03/10/08

From Serious Eats: New York

Win Tickets to the 'Village Voice' Choice Eats Event in NYC

Taim, 22 Waverly, the best falafels in NY. The fries with aoili/safron dip is killer too. The young Israeli couple that own the place work all day & night with a great care for freshness & thus the steady flow of business. Only a few seats, but the flow is constant.

hondo3777 at 1:51PM on 03/10/08

From Serious Eats: New York