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The Ten Most Recent Comments By trout

From Required Eating

Eat This, Not That: The Worst Foods in America

"Chipotle has some fine tasting food, but I believe it is owned by McDonald's corp.,"

Basically McDonalds just funded a bunch of money and chain-expanding knowhow to Chipotle to get them started. There was a good article in Time or some other similar magazine about it. They never really influenced the food side of the business, which has always been about fresh ingredients cooked in-store.

You can cut that 1000 calorie burrito down a whole lot by leaving off the sour cream and the tortilla. The chipotlefan website has a nice calculator for figuring out what each topping "costs" in calories.

I don't eat at Chipotle much anymore since my office moved next to a great Cuban restaurant and a locally owned burrito shop with similar quality just opened closer to my house.

trout at 1:18PM on 03/27/08

From Required Eating

Cook the Book: 'Think Like a Chef'

As the chipotle t-shirt says, "braising is amazing"

trout at 11:14AM on 12/04/07

From Talk

Question of the Day: What's your favorite appetizer to prepare for company/potlucks?

Well I just got back from a company party where I set up an omelet station with black forest ham, red onion, green peppers, tomatoes, portobello mushrooms, cheddar, blue, and parmesan (freshly grated, of course) cheeses, and some homemade tomatillo salsa verde.

trout at 12:53AM on 07/14/07

Responses to Comments by trout

From Required Eating

Eat This, Not That: The Worst Foods in America

One thing: calories are not created equal. You said "the ham, egg, and cheese on an English muffin (310 calories) is a better bet than the multigrain bagel with light cream cheese (500 calories)."

I'm pretty sure that's a white english muffin(no Dunkin Donuts here, correct me if that's wrong). Plus the saturated fat.... The bagel may not be a fantastic breakfast, but it's got fibre. I'd say it might be worth the extra calories.

KylaM at 1:15PM on 03/31/08

From Required Eating

Eat This, Not That: The Worst Foods in America

Yes, we are all amazed at the success of a book that seems so obvious. Yet, is it really that obvious? Maybe to those of us who read and write on this particular website. But is it obvious to the main stream public who for some reason or other, love to eat at McDonald's? I mean, McDonald's is still in business and thriving! People are eating there regularly, but can't figure out why they are overweight.

I guess the success of this book proves that the obvious, isn't so obvious.

And frankly, it doesn't bother me one bit that what seems like such a waste of paper is a huge success. Maybe we are just upset that we didn't think of writing this book first!

jsnook at 1:21PM on 03/27/08

From Required Eating

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 Required Eating

Cook the Book: 'Think Like a Chef'

stir frying

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

From Required Eating

Cook the Book: 'Think Like a Chef'

sear roasting

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

From Required Eating

Cook the Book: 'Think Like a Chef'

Roasting - particularly with vegetables

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

From Required Eating

Cook the Book: 'Think Like a Chef'

Baking!

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

From Required Eating

Cook the Book: 'Think Like a Chef'

Slow cooking beans in my clay pot.

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

From Required Eating

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 Required Eating

Cook the Book: 'Think Like a Chef'

Braising

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