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:
- We started off the week with the results from Elazar's store-bought queso dip taste test.
- We published the second installment in our Fuschia Dunlop video series, in which she explains fish-fragrant flavor (it isn't fishy, if you're wondering).
- Daniel devised another ingenious sheet-pan dinner recipe: salmon fillets with a tomato-eggplant compote.
- Sasha is finally on the home stretch of his Big Duck Project, but he took the time to tell you exactly what you can do with duck confit once you make it, a step that's often overlooked.
- Elazar also somehow found time to produce an ingredient guide for oat milk, which is apparently everyone's new favorite alt milk.
- Stella decided to create some order out of the chaos that is cake frosting.
- Seoyoung Jung showed us how to make a comforting Korean noodle soup that takes less than an hour to put together.
- Finally, Sho apparently has some rules for putting stuff on rice and calling it a meal.
A Glimpse Inside Serious Eats HQ
Our Favorite Comments of the Week
Thank you! Added to my BraveTart to the rescue file of useful information… Sorts it out and explains the plus side of each.
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
- 13: Number of books selected for The Art of Eating Prize longlist (let's go, The Whole Fish Cookbook!).
- 40: Percent of total SNAP benefits redeemed at supermarkets and grocery stores in 2018.
- 4,000: Square feet new Milk Bar location, which "flaunts a high school cafeteria vibe," occupies.
- Apparently, Millennials think owning quality cookware is a status symbol of some sort.
- Having meat cravings? Get thee a bacon scratch-and-sniff sticker for thine arme.
- Senator Amy Klobuchar hopes to woo voters in Iowa with hot dish.
- Why are casseroles called hot dishes in Minnesota?
- If there's one takeaway from those two stories, it's that samosa chaatdish sounds amazing.
- Make your kids watch America's Test Kitchen, y'all.
- Food media and the issue of race, as seen through the lens of Bon Appétit.
- Maangchi, a legend, gives the people what they want: A recipe for Jjapaguri, or "ramdon," from the movie Parasite.