Friday Links & Hijinks

[Illustration: Biodiversity Heritage Library]

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.

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 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 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 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:

A Glimpse Inside Serious Eats HQ

Daniel with skillets in the test kitchen

Daniel in the test kitchen testing skillets.

Our Favorite Comments of the Week

From "Icing on the Cake: A Guide to Basic Frosting Types":

Thank you! Added to my BraveTart to the rescue file of useful information… Sorts it out and explains the plus side of each.

From "31 Super Bowl Sandwiches to Feed a Crowd":

lot of different sandwiches there… would a banh mi be wrong at a super bowl? I am from Down Under so wouldn’t know, but currently going through a banh mi phase.

No! If banh mi is ever wrong, we don't wanna be right!

From a commenter (who we are frankly quite worried about) on Facebook in response to our Sheet-Pan Salmon With Tomato-Eggplant Compote:

Eggplant doesn't actually have flavour

A Brief Book Break

Personally, I like tastes that know their own minds. The reason that people who detest fish often tolerate sole is that sole doesn't taste very much like fish, and even this degree of resemblance disappears when it is submerged in the kind of sauce that patrons of Piedmontese restaurants in London and New York think characteristically French. People with the same apathy toward decided flavor relish "South African lobster" tails—frozen as long as the Siberian mammoth—because they don't taste lobstery. ("South African lobsters" are a kind of sea crayfish, or langouste, but that would be nothing against them if they were fresh.) They prefer processed cheese because it isn't cheesy, and synthetic vanilla extract because it isn't vanillary. They have made a triumph of the Delicious apple because it doesn't taste like an apple, and of the Golden Delicious because it doesn't taste like anything.

From Just Enough Liebling by A.J. Liebling.

Food Numbers, News, and Hijinks

Have a wonderful weekend, everybody!