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Bill Woods
Open Thread: How Do You Say These Food Words?
Why are 'pill bugs' on a list of food words!?
Also, "... in which geographic insults were lobbied, ..."?
This Week at Serious Eats World Headquarters
"Can I haz meat?"
No, no. That should be 'I can haz meat?'
http://icanhas.cheezburger.com/
Boy, #8-9 are the happiest I've seen Yuba. Usually he looks psycho/terrified. "Alone and afraid, in a world he never made."
Taste Test: Hard Versus Soft Shell Lobsters
@sport77 "Weirdly lobsters, at least Maine lobsters, consume their shells that they moult."
I guess that makes sense, since it's exactly the material they're going to need for their new shell.
Not the same species, but there are also European lobsters:
http://www.spiegel.de/international/germany/researchers-are-hoping-to-boost-lobster-populations-in-the-north-sea-a-895477.html
Cook the Book: 'River Cottage Veg'
Something with asparagus.
Sriracha: To Capitalize or Not?
How did that extra 'r' get in the name?
The Food Lab: How To Buy A Lobster
So are we going to get a demo video on getting the meat out of the body and legs? The claws and tail are easy enough, but the rest seems to take too long or get left.
Scenes from the NRA Show's Star of the Bar Competition Finals, With Guest Judge Anthony Bourdain
"The annual National Restaurant Association (NRA) rolled into town ..."
Okay, that explains why the National Rifle Association (NRA) is not associating guns with alcohol....
Scenes from the 'Chefs' Playground' at Terzo Piano
In the line-up (#3), there are some names missing. There are 12 men in the back row but only 10 are named; there are 5 women in front but only 4 names.
The Burger Lab: A 60-Day Dry-Aged Home-Ground Prime Rib Burger (That You Will Probably Never Make At Home)
@simon Because you'd be paying a steak price for burgers?
"This meat is expensive. At a standard New York butcher or high end supermarket, aged rib steaks, New York strips, or Porterhouse steaks (the three cuts typically sold aged) are in the $25 to $30/pound range, and somehow it just feels wrong to cut up a beautiful steak just to grind it."
Ramp Week: How To Make Ramp Frittatas
"Ramps and eggs. BFF5-eva"
Typo, or even-hipper slang?
The Food Lab: How To Make Tacos Al Pastor At Home
photo caption: "This is a pork shoulder:"
Inevitably, I expected the next picture to be
'This is your pork shoulder on drugs.'
Gadgets: OXO Mini Adjustable Measuring Cup
Ever since I got a scale, I've measured goopy or gloppy things once by volume and thereafter by weight.
Skillet Shrimp with Orzo, Feta and Asparagus
"Add garlic and chili flakes and cook, stirring fragrant but now brown, about 1 minute."
I think you want to rephrase that somehow.
Ask the Food Lab: Do I Need To Preheat My Oil?
@kangts There's this:
"2. Frying at a Higher Temperature Prevents Food From Absorbing Oil".
http://www.seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html
The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
@DaGoon You might try keeping your slow cooker open a crack, by propping the top up with a wooden spoon or chopstick. Letting steam escape will make it run lower ... off the top of my head I can't remember how much for mine.
Scallion Pancakes from 'The Chinese Takeout Cookbook'
@Seannie34
Click on "Scallion Pancakes from 'The Chinese Takeout Cookbook'" at the bottom.
Scallion Pancakes from 'The Chinese Takeout Cookbook'
How do these compare to Kenji's?
http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html
The Food Lab: 61-Day Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak)
It turns out to be really hard to get a good sear on a steak by dropping it.
"If you drop the steak from 250 kilometers, things start to heat up. ...
The steak reaches a top speed of Mach 6, and the outer surface may even get pleasantly seared."
http://what-if.xkcd.com/28/
Staff Picks: Our Favorite Food Moments in Movies
"I'll have what she's having." -- When Harry Met Sally...
(Well, she thought it was a food moment.)
Ask The Food Lab: Do I Need To Use Kosher Salt?
A leftover spice jar, with its larger holes, works better for kosher salt than an ordinary salt shaker.
Whole Foods Announces Labeling of GMOs by 2018
As mentioned in passing, processed foods with GMOs are already labeled. Just look on the list of ingredients for the two alternate spellings: 'SOY' or 'CORN'.
Poached Eggs with Spiced Lentils
"... Cook until the whites have completely set, three to four minutes. (This guide has more detailed instructions [for poaching eggs?].)"
Missing link?
Ask the Critic: Where to Eat on the Upper East Side, Do You Send Back Awful Food?
"... I visited a new Brooklyn restaurant recently for a review, and received a glass of wine that I would have bet a hundred bucks was corked. ... I politely asked for a replacement. The waitress scowled at me. "There's no way it's corked. We don't serve corked wine. That's just the way the wine tastes." ... Eventually, after a few minutes of very uncomfortable arguing, she brought me a different wine. ..."Obviously they didn't know you were a reviewer!
Did you ask the waitress, or someone, to taste it? It's usually not a close call.
This Week at Serious Eats World Headquarters
Salvador Dalí could have used a model like 'Melty Hambone'.
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Supposing a grill isn't available, could you roast the fruit in an oven?