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 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 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:
- Daniel published not one but two sheet-pan dinners, Serious Eats–style. The first was for chicken fajitas, a riff on our skirt steak fajitas recipe, and the second was for a spiced cauliflower and crispy tofu dinner, replete with a zippy Greek yogurt sauce.
- Sasha finally got to the, uh, crowning glory of his Big Duck Project, with his explainer for how to dry-age a duck crown (and yes, it really is worth it). Still got a few recipes to go on the project, so stay tuned!
- Oh, and how could we forget: Our Cereal Eats columnist, Jamelle Bouie, made his (spectacular) debut! The first cereal up for review: Pillsbury Cinnamon Roll Fillows.
- Sho put up a recipe for an eggplant rice bowl, which is both 100% vegetarian and can be put together in just 30 minutes.
A Glimpse Inside Serious Eats HQ
Our Favorite Comments of the Week
I don’t have any Chapaghetti answers, but the topic raises an additional key point – the products where you’re supposed to pour out the cooking water and then add the packet(s) [Chapaghetti, Indomie, whatever the one is where it looks like the belligerent chicken wearing traditional Korean dress is angrily squawking flames] to eat dry are a distinctly different eating adventure from the old school with-broth ones, and should probably be covered as such. Personally, I don’t truck with the dry ones (need the sodium/msg intensive broth to mask the fried taste of the instant noodles), but to each their own ramen journey.
None! … but I have overcome a number of fears that I used to have by reading lots of [advice], carefully researched and written, from experienced people online (go SE!) I used to be really afraid of deep frying oil and be irrationally worried about things like steak tartare or raw oysters (which require some care, but are neither difficult or dangerous). In fact, looking at my accident statistics, it would probably be rational of me to keep a moderate fear of knives…
But really, the only thing resembling phobic fear for me has been nightmare scenarios involving toddlers and the stove when my kids were of that age. I remember having hard-to-breathe kinds of feelings thinking about curious little questing fingers homing in on the gently bubbling saucepan on the stove… Thank goodness they’ve grown out of that, so I don’t have to worry again (if and until there are grandchildren…)
Glad to see this back on the site! It used to be one of my favorite features. Leandra Palermo certainly left behind a very big bowl to fill; looking forward to seeing how things evolve from here.
A Brief Book Break
—Well you do seem to get things rather muddled sometimes and need someone to step in and move them along, I'm sure he keeps the clock running even when he's eating carrots. I'm going for a walk, I'll be back for lunch. I wouldn't think of missing it.
Swans, a whole fleet of them, rumpled the still surface of the pond where she came down to follow the sandy edge of it, giving way finally to reeds and mud sending her up to the road past one silent hulk of a house well beyond the stone's throw from another closed, most of them, for winter, leading her on to the dunes, the shock of a wind borne in from the restless waves out there urging her down the empty beach all the way to the cut where the sea turned the pond brackish, harassing her every retraced step to the road till by the time the driveway led her in under those mangled pines she brought the chill right into the house and stood there shaking it off. —Oscar? Voices reached her rising on a tide of garlic and olive oil.
From A Frolic of His Own by William Gaddis.
Food Numbers, News, and Hijinks
- 1: percent of fat in milk that a study found can mean the difference between aging (biologically) faster or slower.
- 30: Number of days a pet food distributor in Texas plans to survive solely on dog food. ("In a recent update, he revealed he’s lost 20 pounds since starting the challenge.")
- 50: Percent of low-income residents in Baltimore who are obese, due in part to so-called food deserts. It's a problem the city is addressing through a number of small initiatives.
- The distance between lizard flesh and chicken flesh is shorter than it appears.
- Cereal-box art.
- The future of global epidemics will likely be determined by Chinese husbandry practices.
- How Hong Kong restaurants have been affected by the ongoing protests.
- The best way to deal with invasive species might be to just scarf them down.
- "For the Salad Girl at the Island Inn"