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 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:
- Elazar took a look at how the sausage gets made. Which sausage? The spicy, funky, spreadable salume from Calabria, 'nduja!
- While you can just eat 'nduja spread on bread or on its own, Sasha feels quite strongly about using it as an ingredient. Last week he did a riff on beans and greens with 'nduja. This week, he's stirring it into a pot of mussels.
- Stella described in minute detail why exactly she prefers to use a KitchenAid Pro series stand mixer.
- Sunny Lee graced our digital pages again with another (!) simple banchan recipe, this time for marinated spinach.
- Adam Chandler, author of Drive-Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom, kicked off his column focused on fast food with a brief consideration of what we mean by the phrase "fast food."
- Finally, Daniel found the perfect use for a pressure cooker: ribollita!
A Glimpse Inside Serious Eats HQ
Our Favorite Comments of the Week
Very interesting article. Discussion of erucic acid reminds me of the movie Lorenzo’s Oil. If I remember correctly, erucic acid was derived from other two different oils and helped the child in the movie. The child had adrenoleukodystrophy.
How about whipping the chicken gelatin into butter and spreading on toast?
From a commenter (who we are frankly quite worried about) on Facebook, in response to What's Your Heartbreak Food?:
I tried to make Manhattans with blue curaçao that made them horrible.
A Brief Book Break
...the fact that maybe some mini croque monsieur might do, and croque madame, or toasty Gouda nibblers, or we could just have shrimps with spicy cocktail sauce and be done with it, with horseradish, the fact that everybody likes that, the fact that once I made some homemade sushi that blew people's heads off, the fact that I'm not sure if that was good or bad, a success or a failure, the fact that I think I used too much wasabi, the fact that how could Grandpa have said that to Mommy, when she published her first and only book, "This book will either be a success or a failure," six years and six months, the fact that that's how long that woman had to live with a ketchup packet in her gut, six years, keyhole surgery, the fact that fried wonton would be way too much trouble, I mean as a canapé, not in keyhole surgery, the fact that keyhole surgeons probably deal with fried wonton all the time, easy-peasy, navel, naval, the Navy, What Scientists Found Deep In The Ocean, the fact that I think we should keep things simple, the fact that I don't have to show off every canapé I'm capable of, just give 'em a good time, the fact that we could have chicken liver biscuits and potato pancakes, no, blinis maybe, and mini corndog muffins...
From Ducks, Newburyport by Lucy Ellmann
Food Numbers, News, and Hijinks
- 9: Different ways to shape/taste chocolate.
- 14.90: United States dollars, not including taxes or shipping, required to purchase Gudetama, the lazy egg, merch.
- 23: Number of bygone chips and snacks you'll never be able to taste again.
- Brooklyn Borough President Eric Adams hopes rap battles will raise awareness about "health and wellness as well as the benefits of living a plant-based lifestyle."
- Hip-hop stars as restaurant influencers in the Bay Area.
- Hip-hop makes the best cheese.
- Chili's. Baby. Back. Ribs.
- Pop-Tarts: Frosted Sriracha edition.
- Bread, man.
- Anthony Falco gets the Vox Odd Job treatment. (Longtime readers will recognize Anthony from his active Slice days!)
Have a wonderful weekend, everybody!
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