The Food Lab Video Series is Here!

I would absolutely pay a yearly fee if it meant getting the same level of content that the site used to have. I still search the Dinner Tonight tags, I still go back to the old stuff because it was the good stuff. I used to check the site hourly. Now I look at it, skimming over and hoping I'll see something that I want to read.
It doesn't happen very often. In fact, if all the old content wasn't available to me, I'd stop looking altogether, like I did with theKitchn.
All business must grow and change. But hopefully that change is for the better, change that comes after listening to readers and customers, and their needs. I keep visiting because I keep hoping that something will catch my eye. But it's been months since I used a new recipe off this site. I think the last new recipe I used was for the Khao Soi. Nothing has interested me since then.
Please, consider getting some more recipe based content, instead of round ups.

How to Make Awesome Jam From Fresh Plums

Yeah, I've been preserving all my life, and lemon juice isn't an ingredient you can just skip. It's added to make the food safe, not for funsies. Perserving isn't one of those things you can just wing. The jam may be safe to store in the fridge, but I wouldn't can it without testing it with a ph strip.

The New Rules of Pasta Salad

You guys all realize that nobody is going to actually judge you for the food you eat, right? I don't care for Gritzer's writing style,, but like, you don't actually have to make the food that he suggests. Nor should it take away from your enjoyment of the food.
Cooking is mostly subjective. Maybe the best bagels are chewy and boiled and have a blistered top. That doesn't stop people from buying bagged bagels at the grocery store.
Maybe the best pasta salad is overcooked shapes mixed with cooked things. But if that's not your bag, well, who cares what this guys says?

Smooth and Creamy Polenta

I have always cooked my polenta in milk. After reading this, I decided to cook it in water, just to see how it would differ. The first time I used this ratio, it never thickened and I ended up with weird corn soup.
The second time, I used less water. It still took forever to thicken and the final product was, well, watery. I'll stick with my old method from now on.
The "soup" I poured into a pan and stuck in the fridge. Hopefully it will have set up enough so I can actually do something with it.

Children of the Corn: Baby Corn, Demystified

@quitecurious and @menkey, gross. You're being unnecessarily gross.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

You're totally right, Botdx, as I forgot you were in my kitchen that night to see the pouch with your own eyes.
And I'm sure that you tasted the exact brand I bought and were there to try it.
I made this recipe and it didn't work. Sorry that doesn't jive with your worldview.

8 Nonalcoholic Drinks That'll Satisfy When You're Craving a Cocktail

I don't know how to pronounce "orgeat" and I feel inadequate.

Beautifully Rustic: How to Make Chocolate Swirl Meringues With Cinnamon

Huh. This looks extremely similar to what Jen at Use Real Butter posted about a week ago.

The Case for Loving Vintage Cookbooks

I own that exact copy of the settlement cookbook.
I'd also like to recommend The Family's Food, an excellent 40's primer on nutrition and cooking. It's very well written and fun to read.

How to Make Roman Semolina Gnocchi (Gnocchi alla Romana)

What would you serve these with?

How to Make Japanese-Style Pork and Cabbage Dumplings (Gyoza)

Thanks, Kenji. Maybe my husband and I will have a dumpling party one of these days.

How to Make Japanese-Style Pork and Cabbage Dumplings (Gyoza)

I also love shrimp and pork combined. Kenji, I don't remember what recipe it was you posted that had a shrimp dumpling where you brine the shrimp with salt and baking soda for crunchy shrimp. Would the same work here? I could do the pork filling, put a little less in and then add a crunchy shrimp to it?

3 (More) Great Vegan Ice Creams With 1 Easy Master Recipe

Sunny Cooks, many Korean markets sell corn syrup. I don't know how many are in Hong Kong, but you might find it there. It's called "Mul yot."

Our New Chocolate Page is Ready to Give You a Cocoa Hangover

Is the magazine not coming out anymore?

Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan

This is one of my favorite dishes.
I've had Cantonese steamed eggplant which has a ground pork and long bean sauce and I love that one too.
A big plate of steamed rice and this eggplant make a wonderful meal. Also it's good in the lettuce wraps if that's your thing.

This No-Knead Olive-Rosemary Focaccia With Pistachios Takes Just 15 Minutes of Prep

Replace the olives and pistachios with grapes and coarse sugar and you have a treat my dad made for us when I was young.

Know Your Chicken: What USDA Poultry Labels Actually Mean

@Scott, it is to clarify that no chicken cannibals were created. Chickens are omnivorous, but factory chickens might end up with chicken bits in their feed. Hence vegetarian raised.

How to Make Lechon Kawali, Filipino Crispy Fried Pork Belly

What would you serve this with?

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

What happened to Yuba the dog?

How to Make Perfect Tortellini From Scratch

Why blasphemy. I don't get it.

The Food Lab: Rethinking Beef Stroganoff

Did you try this with sherry? I think sherry is one of the must have ingredients for this dish. It's nutty and complements everything so well.

The Science of the Best Fresh Pasta

I want to see more like this from nicki. She's right up there as my favorite writer on SE.

Dinner Tonight: Skillet Macaroni and Cheese

Excellent recipe. I love that I didn't have a million dishes left over too. I made this with cheap cheese and it was still great.

The Glorious Return of French Toast Crunch

Can we start a Facebook campaign to bring back this series to its full glory?

The Food Lab: How to Make the Best Creamy Chicken Enchiladas

I have a lot of thoughts about the comments here. First off, SoleVole is, like all of you, expressing an opinion. They are welcome to do so. People are reacting to this by calling them a troll, or suggesting that the site would be better off without their input. I've recieved the same treatment on here upon expressing dislike of an article or series. I find this baffling.
I've seen the argument that since we aren't paying for the content, we mustn't criticize. That's ridiculous. How can the site improve if the authors don't know what people want?
I've seen the argument that if you don't like something, don't read it. That's also silly, because how the hell are you suposed to know if you like the latest installment of a series you enjoy if you don't read it?
Let's say we are all a big group of people watching a movie. After the movie is over, two or three people say "man, I hated that movie!" What should the rest of the group do? Never allow them to watch another movie with that group? What happens at the next movie night? And the next?
Lastly, people are acting like serious eats can do no wrong, when in fact, they can, have and will probably continue to do so. I've not been super quiet about how unhappy I am with the site after they made all the changes, but one thing has been made clear: any comments related to my unhappiness with the site are unwelcome by the community. I keep coming back, hoping it's going to improve, but so far, I'm pretty disapointed.
This article was interesting to me, only in that I wanted to compare the method to the one posted by Nick Kindlesperger a few years back.
I think it would be good for the community here to not all throw rocks at dissenting commenters, and to recognize an actual troll when you see one.

How do you avoid overspending?

I listen to Good Job Brain, a weekly trivia podcast. Their latest episode asked what percentage of purchases at the grocery store are unplanned.
Since I work at a grocery store, I guessed a bit high, but the hosts guessed quite low, somewhere around 25%.
I'd say about two thirds of my customers tell me that they "only came in for one thing" when I'm ringing up a huge cart of stuff.
I fall victim to it as well. I go to the store across the street from my house and I always come home with more than I intended to buy, even though it's right there and I could just go back later if I really needed it.
So, are you good at keeping your grocery list? What percentage of your purchases are unplanned? Starting now, I'm going to be really diligent about how much I buy VS what I planned.
The amount of groceries that are unplanned by the way, is 66%.

How often do you price compare when you shop?

My husband and I were grocery shopping the other day and I saw condensed milk was on sale, 3 for 5 dollars. We use condensed milk in our coffee and so it's a daily staple in our house.
He mentioned that he never pays attention to how much things cost like that. When I exclaim that this bag of jasmine rice is a good deal or stock up on coconut milk, he shrugs, happy to pick things up at any price.
Working at Trader Joe's, I see customers carefully examining the price of everything they touch, and some who just toss everything in the cart without a second thought.
So how do you shop? Do you price compare? Stock up on staples when they're on sale? Go to the market once a week only? Stop in daily?

Crack that curry! But why?

So, I follow Leela of She Simmers and have read some excellent literature from her and elsewhere on the proper method of making Thai Curries.
First, fry the coconut cream, then add the curry paste and fry until the oil separates and the curry cracks.
Finally, after attempting this forever, I got my curry to crack properly. I am pleased with myself.
Now, my husband, being a skeptic (I am too, but to a lesser extent) demanded to know why you crack the curry.
And I can't find an answer! I contacted Leela directly via her Facebook page, but all she said was that cracking it was correct and there was a reason for it, but she didn't say what. So what's the actual reason?

What is Mezcal? (Not the drink)

So, my husband brought home a chunk of something called Mezcal from Gonzalez Northgate Market. It appears to be a chunk of agave, smoked or steamed.
We can't find anything about it online. He just tore some strips off of it and ate it, and he really loves it. For me, I can't eat it because the smoky smell makes me feel like my throat is going to close up.
So, what is this stuff exactly and what does one do with it? It's very sweet.

Onions and digestive issues.

So, I've realized that I have a hard time digesting onions. Green onions seem to treat me okay as do garlic and leeks.
Cooking without onions is not an option to me. Too many delicious foods require onions.
But, does anyone have any suggestions for aiding the digestion of onions? I am not allergic to them, they just make my guts bubble and ache. Anyone else have this...unpleasantness?

MediaForce Ads

Hi Serious Eats! I'm a huge fan and I love the site, but I am very sad you are bringing in the Media Force ads. I'd rather see ads for Pilsbury or Illy or anything else other than "WE CAN'T STOP STARING AT THIS TESTOSTERONE SUPPLEMENT" and so on.
I understand that ads are a contentious part of the site and I am fine with seeing ads, sponsored posts and the like, but the MediaForce ads are just trashy looking and horrible.

What words are great for describing food?

We've all complained about ooey, unctuous, and moist, but what words make you want to eat something?
For me, I always want to make a recipe if the writer suggests I serve it with "plenty of" anything. "Plenty of hot coffee," or "plenty of steamed rice." That always gets me ready to cook.
What words make you hungry?

Great Fish Tacos in Long Beach?

Boyfriend and I are going to Orange County in September. This will be boyfriend's first visit to southern California as an adult, and I want him to try a really good fried fish taco. I've had them at Baja Fish and Rubio's, but is there somewhere better I should be taking him?
We're going to have a car and be mobile. I've also spent a large amount of time in SoCal, so I'm fairly familiar with the area.

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