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From Serious Eats

Chipotle Relaunches iPhone App

They're certainly not the first to use a computer to order a burrito - Adobe were doing it back in the 90s.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Yep, looks very similar to Wegmans' Marco Polo. I wonder if they evolved separately, or did one inspire the other?

From Serious Eats: New York

Exotic Eggs Available at Whole Foods

There was a bit in KCRW's Good Food podcast about emu eggs - "[they're] equivalent to 10 chicken eggs and fluff up nicely when scrambled."

bonus tip - it's pronounced "eem-yew", not "e-moo". (/ˈiːmjuː/, if you're IPA inclined.)

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From Serious Eats

Chipotle Relaunches iPhone App

They're certainly not the first to use a computer to order a burrito - Adobe were doing it back in the 90s.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Yep, looks very similar to Wegmans' Marco Polo. I wonder if they evolved separately, or did one inspire the other?

From Serious Eats: New York

Exotic Eggs Available at Whole Foods

There was a bit in KCRW's Good Food podcast about emu eggs - "[they're] equivalent to 10 chicken eggs and fluff up nicely when scrambled."

bonus tip - it's pronounced "eem-yew", not "e-moo". (/ˈiːmjuː/, if you're IPA inclined.)

From Serious Eats: New York

'New York Times' Dining Roundup

The Foil Pie Pan goes platinum

Alternatively, there's Lorena Battazueta's Gourmet Collection, made in Brooklyn. Most of them are oven and dishwasher safe.

From Serious Eats

Snapshots from the UK: The English Foodstuff Lexicon

Aren't pasties usually made with short pastry, not puff?

Another area of possible confusion- Mars bars.

UK Mars Bar == US Milky Way.
UK Milky Way == US 3 Musketeers.

Mars USA has been kind enough to simplify matters by renaming the US Mars Bar to Snickers Almond.

From Serious Eats

In Videos: How to Put Out a Kitchen Fire

Chipper isn't the best adjective for a video about fryer fires. I'm sure it's an unintentional pun, but it might be taken the wrong way.

From Serious Eats

Serious Eats Gift Guide: Stocking Stuffers, $30 and Under

The chestnut scorer has terrible reviews at amazon:

  • After buying 2 of these for myself and a friend, they both fell apart after several uses (the hinge pins came out and have been re-installed several times),

  • It really worked well until it broke after maybe a dozen uses. I did not buy this from this seller - the bad review is for the product. I don't know what kind of metal it's made of but the inner part broke and Amazon would not help because it was bought by a third party vendor.

From Serious Eats

In Videos: Alinea's Grant Achatz Makes Sous Vide Turkey

Summary: Emotional involvement in the tradition of Thanksgiving means everyone screws up the turkey. Butchering the turkey means you can cook it correctly.

They sous vide the cuts with sage, thyme, garlic, butter (or other fat), and while that's happening, caramelize the bones (no stirring until it's done). Achatz chops what looks like celery, onions, and garlic, deglazes the carcass with wine, then the video ends. Is there more of this video?

From Serious Eats

Snapshots from the UK: How the English Eat

No need to apologize, annzee. We won't be offended if you avert your eyes

From Serious Eats

Menu: Vegan Thanksgiving

101 Cookbooks has some more suggestions for a vegan Thanksgiving.

From Serious Eats

'Imbibe' Magazine Wins 2008 Michael Jackson Beer Journalism Award

This comes uncomfortably close to speaking ill of the dead. Seriously, you don't know who the other Michael Jackson is?

From Serious Eats

Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'

A peanut butter, wasabi, mayonnaise, tomato sauce, bacon & egg sandwich.

From A Hamburger Today

Hungry Jack's Quad Stacker Sparks Outrage

I can't find the "HJ doesn't even offer a free salad" quote in the article.
What I can find:
"The burger, which sells for $5.95, has no salad" (article text)
"you would think they might offer a free salad with it" (quoted dietician.)

I interpret the article text as meaning "the burger … has no [vegetables on it]" and the dietician quote as "[should] offer a free [assemblage of vegetables] with it", which makes Robyn's "as the article helpfully points out" look incorrect.

By now, I'm thoroughly confused. Pass the (word) salad.

From A Hamburger Today

Hungry Jack's Quad Stacker Sparks Outrage

Yep. That "no salad" refers to the lack of vegetables (lettuce/tomato/onion/beetroot) on the burger itself.

Hungry Jack's isn't just an Australian Burger King equivalent - the truth is much more incestuous. (They _are_ the Burger King. Sort of.)

From Serious Eats

Cook the Book: 'The Shun Lee Cookbook'

Assuming the gold medal wasn't for competitive eating, I'd have to go for yum cha/dim sum, finishing up with the delightful ye jap gao.

From Serious Eats

Cook the Book: 'Sweety Pies'

Caramel pie, topped with hand whipped cream. It's astonishing that butter, milk and sugar can taste so good.

From Serious Eats

Menu: Vegan Thanksgiving

does anyone have a good tofurkey recipe, i am the only vegetarian in my house but have the upper hand since i do most of the cooking. everyone is ok with the idea as long as it is good so i need a very flavorful recipe

From Serious Eats

Menu: Vegan Thanksgiving

I'm already thinking about this year's tofurkey! We'll have my parents over this year, so I think we will have all the traditional side dishes to distract them form the lack of a dead bird. I like the traditional side dishes anyway, as most of them lend themselves to being prepared vegan. Those Lemon Broiled Green Beans sound pretty good. I know my wife has thusfar found no real replacement for string beans cooked with cream of mushroom soup and durkee fried onions.

From Recipes

Cook's Illustrated's Foolproof Pie Dough

Forgive this long comment! I'm hoping it will be helpful. My daughter and I made three savory pies yesterday (we made beef pies, like a Cornish pasty--finely diced beef, grated potatoes and onions). Both my daughter and I make very good pie crusts--I have 50 years of experience--but we are often frustrated at the inconsistencies and the problem of just the right moisture to flour ratio to have dough that rolls out easily, is thick enough to work with and make nice fluted edges, and is both tender and flaky.

We followed this recipe and were thrilled with the results. Our "test kitchen" experiments in the process might be useful for responding to a couple of the comments here. 1.) Use very cold, unsalted butter as in the recipe. If you use salted butter for a pie crust, plus the recommended salt (or even reduced amounts or no salt) it will be too salty tasting for many people. 2.) We tried the full amount of sugar and also reducing the sugar. Even for a savory pie, we liked the full amount of sugar best. 3.) We used the full amount of water/vodka and also reduced amounts, to experiment. Yes, it looks sticky with the full amount, but remember that some of that moisture will go away in baking (that is the function of the alcohol.), so the extra is needed to have a moist,flaky crust, not a less moist, crumbling one. The extra moisture also allows for the use of extra flour in rolling, which is very handy. 4.) Chill this dough for several hours and work fast with it. The high fat content dough benefits from being very firm when you're starting to work. Otherwise you'll have a very soft dough that rolls out nicely but is difficult to pick up and place on the pie tin. (That is one advantage of a pastry cloth. You can pick the whole thing up and put it in the fridge for a moment to chill and firm, then go back to work on it.) This dough can be re-rolled easily without toughening, but still, work lightly. Use plenty of flour to keep it workable--we found it didn't dry the dough out or toughen it, as can happen with regular crusts. (The alcohol again) 5. This recipe gave us plenty of dough for easy rolling to the right size and with more than enough for a pretty fluted edge--no need for patching and no skimpy edges that need foil protection to keep them from browning too much. We chilled them about an hour before baking so the edges would keep their shape.

Taste test: All the pies were wonderful but the one made exactly according to the recipe--exactly--was voted the best by the taste-testers who didn't know how we had made them. Not much difference in any of them, but still, the exact recipe--full amount of liquid and sugar--was considered the most flaky, tender and flavorful. As a side note: Using a food processor made this very, very easy (We also followed the number of pulses as given in the recipe). But, it can be made without a processor if the same cutting and distributing motion is used to combine flour and fat. Baking at 325 degrees for about 1 1/2 hours cooked the meat and potato filling perfectly and produced a uniformly beautiful, golden brown and delicious tasting crust.

Try this recipe for your next pie and make it exactly according to the recipe, without fear. You can do it differently the next time if you want, but the first time, trust the recipe--developed by people with tremendous knowledge and skill and with a scientific not gimmicky reason for their suggestions--and I think you'll be very happy with the results.

From A Hamburger Today

Paula Deen Is Trying to Kill Us, Part 4: Bacon, Doughnut, Egg Burger

New York Times had Donut Pudding printed a few weeks ago. Made it twice and pased it around to friends. Made more raspberry jelly for the second batch and doubled the # of donuts for a really large pan. If you decide to make some kind of donut thing, don't use Dunkin Donuts. They don't have enough jelly in them unless you are driving and eating a donut with the other hand. You can order big ones from the Stop & Shop. Frozen dough, sure but they hold a lot of jelly and when you add cream, eggs and sugar. Yum.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Dutch Crunch is the best you can get when it comes to sandwiches. The best place to get a GREAT! sandwich is at Ike's Place on 16th off of Mission (Castro). The best sandwich I've ever had!

From Serious Eats

In Videos: Space Food Sticks TV Commercial

OMG! Had completely forgotten about these!
I loved them too - especially the peanut butter.

From Recipes

Cook's Illustrated's Foolproof Pie Dough

cjavel, that worked! Baking it per your instructions above resulted in a perfect golden brown crust. Thank you very much!

From Recipes

Cook's Illustrated's Foolproof Pie Dough

Thanks, cjavel. I'll try that. Another thing that probably affected my results was I did not chill the dough prior to baking. I think if it's at room temperature it probably turns darker much sooner, as well as not being as flaky as it could've been had I put in the oven cold.

From Recipes

Cook's Illustrated's Foolproof Pie Dough

dkim68: The July/August 2008 issue of CI is for blueberry pie and bakes it for the first 30 minutes at 400, then decreases the temp to 350 for the remaining 30-40 minutes. I made it last fall and the crust didn't get too dark. But usually I just make it to bake plain with sugar & cinamon, it's that fantastic!!!!!!

From Recipes

Cook's Illustrated's Foolproof Pie Dough

Could someone please recommend a temperature and time to bake this pie crust? I tried this pie crust today following the baking instructions from my rhubarb pie recipe which specified 30-minutes at 450-degrees. The crust turned out way too dark.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Mr. Pickle's Sandwich Shops carry fresh baked dutch crunch bread. My favorite is the one on Watt and Whitney in Sacramento. They bake it fresh all day long, and it makes the absolute best tasting sandwich I've ever had.

Another excellent place to pick up some fresh dutch crunch is the Sanitary Bakery in South San Francisco -- they have been baking it for as long as I can remember!

Thanks for the info -- can't wait to try to bake my own!

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

I used to live in Bay Area and I loved these Dutch Crunch for my sandwiches. I moved to NY and almost forgot about this Dutch Crunch but thank you for reminding me for this wonderful bread. I don't think I have seen them here but I will look for it next time when I am at a bakery. I miss Bay Area!!!

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

@mmmassey & thepirateking: dutch crunch is always available at the osborne village Safeway and at least sometimes at gunn's.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

I'll be giving Peter Reinhart's Vienna Bread w/ Dutch Crunch a try.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Now I'm inspired to find DC here in Orange County...I have friends in SF and I'll have to ask them to take me to sample Dutch Crunch the next time I'm in the Bay. Or...how well can this bread keep on a flight? I have friends on vacation in Amsterdam right now!

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

I was born and raised in Alameda county. Almost 7 years ago, we made the move to South Dakota for a job. Until just now (forgive me) I had completely forgotten about Dutch Crunch! Hey Dad, if you're out there...I know what I want for Christmas...and throw in some Best Foods too!

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

@mmmassey Another winnipeger! WooT! Yeah, you can find dutch crunch in Safeway here from time to time, but in Thunder Bay Ontario where I went to school you could get it all the time. I just came back from groceries, now I want to go back and see if I can get a loaf of this for dinner, even if it is raining and the kids are down for a nap.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

I grew up eating Dutch Crunch rolls... in Wisconsin!

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Another Wegmans fan here. Their Marco Polo bread seems quite similar to Dutch Crunch. I buy it every so often as a treat for the kids. Usually I make my own bread and rolls. I'll have to experiment and see if I can come up with my own version.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

I'm a Dutch girl and Dutch Crunch is one of my dearest childhood memories! Lazy saturday mornings, a short walk to the neighbourhood bakery for fresh Dutch Crunch breads....mmmmm. Still a very common and appreciated loaf in Holland!

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

I didn't know Galli's possibly originated Dutch Crunch!

I dig ANY sandwich at Darby Dan's in SSF on Dutch Crunch. My friends who grew up in SSF swore by Little Lucca's!

Fresh, hot DC - my mom would stalk our local Safeway for a fresh loaf.

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Growing up, every special event, especially those Italian weddings that lasted 3 days, was graced with a large bag of dutch crunch from the Sanitary bakery. Definitely worth a trip to South City!

From Serious Eats

California Eatin': Dutch Crunch in the Bay Area

Ohmygosh I used to always get tuna on Dutch Crunch at Le Boulanger but totally forgot about it when I moved to Seattle. Wow. Now I know I need to miss it here and sandwich ordering will never be the same.

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