Hey Chef, How Can I Use up Extra Jam?

put it on top of brie, wrap it in pastry and bake it

The Le Creuset Wooden Scraping Spoon is My New Favorite Spoon

I don't put much stock in Pampered Chef, but I love these "spoons" Bamboo Spatula Set
It's like the french curve of spoons. One mostly pointy side and one mostly round to be able to get into any kind of corner.

Win a Copy of 'Prune'

I love the new format for contest entries.

For the Best Sour Patch Kids, Go to a Show

After much testing in my household, it has been determined Sour Patch Kids Berries Sour Patch Kids Berries are the top dog. Followed by the red headed stepchild Sour Patch Kids Watermelons.

How Roux Made Its Way Into the Gumbo Pot

Well now I want some gumbo. Great article.

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

NW Ohio reporting in: it's goulash. Though coincidentally we also have a large Hungarian/Polish population and should know better, lol. Also, chili mac is greek chili on top of pasta, not a baked casserole.

Giveaway: Win a Super-Fast Thermapen Thermometer

Simple: Bone in Ribeye and black

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

good old detroit style cheese

Bake the Book: Jeni's Splendid Ice Cream Desserts

Any summer fruit crisp

The Food Lab: The Hard Truth About Boiled Eggs


I think one of my favorite things about you (and also Alton Brown) is that you're not set in your ways and if you gain new information you're not afraid to correct it, instead of trying to appear perfect.

Bake the Book: Frenchie

cheese, cheese, and more cheese

A Beginner's Guide to Belgian Beer Styles

Just want to chime in on a well written article.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

The answer will always be steak

Four Hours for Barbecue: the Psychology of Waiting in Line for Food

Keep Your Lids Off the Counter With the Onpot Lid Rest

I like this idea, but $10 is a steep price to pay for only one. Maybe if it was 2 or 3 for $10.

Know Your Sweets: Candy Canes

As a native of NW Ohio, I make sure to always grab a box of Spangler's Candy Canes!

Ask a Cicerone: Your Favorite Porters and Stouts

Favorite special/barrel aged - Goose Island BCS from tap.

Everyday - Murphy's Stout. but only on nitro tap.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

It'd be time to pick up a nice local grass fed ribeye

Win Pop Chart Lab's Huge 'The Magnificent Multitude of Beer' Print

Barley's Brew House in Columbus, OH

Poll: What's Your Favorite Onion Preparation?

Caramelized onions literally make everything better. I'm not opposed to onion rings (or better beer battered onion strings).

Cocktails From a Low-Stocked Bar: A Guide to Substitutions

I love articles like this. It's one of the reasons I was drawing to Alton Brown so much. I don't really need recipes (those are easy to find), but rather I like to know about the ingredients and how to manipulate them.

13 Frozen Treats We're Loving Around the Country

Carrie, it was part of it, but they released it a couple weeks ago in the stores and by the pint. It was a big hit; I know the store closest to us was having trouble keeping pints in stock. And it's as good as you imagine it, lol.

13 Frozen Treats We're Loving Around the Country

So I know Jeni's Ice Cream gets all sorts of love on here, but this particular flavor is easily the best of the summer Loveless Biscuits + Peach Jam

'No Sharing! No Doggy Bags!' A Mountain of Brazilian Meat at Fernandes Steakhouse, Newark

A friend of mine described his experience at a Brazilian steakhouse as "drunk on meat", lol.

How to Cook a Whole Calf Over an Open Flame, with Mike Easton of Il Corvo in Seattle

thanks for the writeup!

Cambodiann Jaya Palm Spirit

So my sister recently made a trip to Cambodia and returned with a nifty little gift for me. I can't find any info online, though apparently she drank it mostly in shot form.

Does anyone have any suggestions on how to best use palm spirit?

Borough Furnace

So, ever since Kenji did a review of their cast iron pans and dmc had such positive feedback about pizza pans, I've been keeping an eye on their kickstarter page. While I gave a bit, I didn't want to drop $300 to preorder so I've really wanted this to happen so that I could get some american made cast iron at a more reasonable price.

And last night they hit their goal of $25,000! With 15 or so more days to go, they're likely to get a bit more starting capital, which bodes well for finally being able to buy their pieces straight up.

E. coli outbreak in Germany

I had this BBC article about the recent outbreak of a particularly nasty strain of E. coli. in Germany pop up on my Google homepage this morning and figured I'd share it with those interested here.

E. coli puts spotlight on food chain complexity

I think the article raises a couple great questions that are going to have to be answered in the coming years in regards to food supply chains and inter-country relations.

"Food markets have consolidated into the hands of a few large corporations that deal in tremendous volume. Larger volumes and longer supply chains, in turn, make trace-back more difficult and put a larger number of consumers at risk if there is an incident of microbial contamination somewhere in the system," she says.

Introduce Yourself!

While technically not new to SE, it's only recently that I've started actively commenting and figured it was time for my first post. Having lurked for a few years now, the faces here are always changing and figured it'd be nice to have a current forum where everyone can reintroduce themselves, their backgrounds, what makes them tick or just their favorite things in general.

To start things off, I'm Josh, a 25 yr old structural engineer working and living in Columbus, OH and born and bred in OH (with a 4 yr stop off in Indiana, lol) The first things that started me cooking was helping out with scrambled eggs and making holiday cookies with my mom. And things have only grown from there to winning our chili cook-off at work. Currently I'm trying to get as much of my meat from the wonderful butchers and fishmongers in the North Market; as well as actually keeping to an actual menu for the week. Things on the docket to eventually do are break in my Bouchon cookbook and make rillets or duck confit.

Now it's your turn to let everyone get to know you.

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