You did it! Another week down!
We're putting up a post very much like this one every Friday afternoon, to celebrate the fact that the week is done. (Honestly, we should just adopt a four-day workweek! It's super-efficient!)
We think of this series as something of a send-off for the week, giving you the option of a brief interlude for your Friday afternoon. Of course, if your workweek is just starting, or if you're still in the thick of it, think of this as a pick-me-up for your personal hump day or as a nice way to kick off your weekend shifts.
We hope to provide a short mix of mostly silly, mostly food-related, mostly entertaining things to look at, listen to, and read, and we hope you'll find it amusing, and maybe, sometimes, edifying and enlightening. We also see it as an opportunity to go over some of what's new on the site, which you, dear readers, may have missed.
If you have feedback or if you run across any interesting/oddball/totally crazy stories/podcasts/images/videos during the week that you think may be appropriate for this little collection of miscellany, email us! We can't guarantee that we'll use it, but we will 100% appreciate the effort.
What's New on Serious Eats
You can, of course, browse all our content in reverse-chronological order. But here are just a few highlights:
- Stella tried to
start a riotdisabuse you of the notion that homemade vanilla extract is anywhere near as good as the stuff made by commercial producers and gave some recommendations for small-batch vanilla extracts you should buy instead.
- She also published her recipe for a yule log, which isn't as simple as just subbing some chocolate into her jelly roll recipe.
- In a similar vein, Daniel has a vision for braised short ribs, and you can't just sub beef short ribs for the beef in your favorite boeuf Bourguignon. (Well, you can, but listen to Daniel.)
- Sasha updated his technique for making a beef roast/roast beef with a video, which is particularly helpful for all of you infrequent trussers out there.
- Chef Jenny Dorsey delivered another installment in her soup series, this time for ozoni, a soup traditionally eaten on New Year's Day in Japan.
- We've also started to wrap up 2019 with some end-of-year lists. This week, the most popular recipes of the year, the most popular tools we've recommended, and our staff picks for our favorite features of the year.
- Finally, for all of you scrambling to finish up your holiday shopping, a few suggestions that won't break the bank.
Our Favorite Comments of the Week
From our recipe for homemade chili crisp:
I must have had some extra hot peppers because the fumes from seeding/grinding were so intense that I went hoarse for a couple of days from the irritation. I highly recommending seeding and grinding outside if you can, or with the hood vent running if you have the kind that vents outside.
It was 100% worth the burn. I love [Lao Gan Ma]’s and this is so much better. I made it with the intention of giving some away for Christmas, but now I’m not sure I can part with it.
From a post nearly identical to this one(!):
Thank you for the Friday Moment of Zen columns, they’re exactly what I need to close the week.
Also, it led me to the Biodiversity Heritage Library Flickr, which is DOPE.
(The Biodiversity Heritage Library is AMAZING! Spread the word!)
From a commenter (who we are frankly quite worried about) on Facebook, in response to "A No-Fuss Chocolate Yule Log That’s Easy to Roll":
I made 10 Yule logs for work. I am so over them now... but this looks pretty easy. I might make [a] couple more gifts.
A Brief Book Break
"Vial, don't you think they'll like my sauce with the little chickens? Four little chickens split in half, beaten with the flat of the chopper, salted, peppered, and anointed with pure oil brushed on with a sprig of pebreda? The little leaves of the pebreda, and the taste of it, cling to the grilled flesh. Look at them, don't they look good!"
Vial looked at them and so did I. Good indeed! A little rosy blood remained in the broken joints of the plucked and mutilated chickens, and you could see the shape of the wings, and the young scales covering the little legs that had only this morning enjoyed running and scratching. Why not cook a child, too? My tirade petered out and Vial said not a word. I sighed as I beat my sharp, unctuous sauce, but soon the aroma of the delicate flesh, dripping on to the charcoal, would give me a yawning hunger. I think I may soon give up eating the flesh of animals; but not to-day.
From Break of Day by Colette, translated by Enid McLeod.
Food Numbers, News, and Hijinks
- 2: number of dollars more Dawn wants you to pay for its new product because the company claims you're washing dishes wrong.
- 10: Number of years ago Folgers released its "incest ad."
- 5,700: approximate age in years of a piece of ancient chewing gum that has allowed researchers to sequence "a complete ancient human genome and oral microbiome" of a young Paleolithic-era female.
- 10,000: dollar value of lobsters at the center of this very-Boston story.
- Sometimes a title says it all: "The D-List Celebrity's Guide to Becoming a Food Influencer in 2020"
- Veggie "burgers": safe for now, according to a federal court.
- Here for all banana-art content.
- Thousands of "penis fish" rained down on...are we really doing this? They aren't food, right?
- Well, someone figured out what fruitcakes are good for.