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 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 gave us a peek under the hood of stand mixers to illustrate why she recommends using one.
- Seoyoung Jung offered up another stellar recipe, this time for miyeok-guk, a seaweed and beef soup that's typically served to new mothers and on birthdays.
- Sunny Lee rounded out her series of banchan recipes with the classic myeolchi bokkeum, otherwise known as "the dried baby sardines covered in sweet-spicy-savory sauce that we can't stop eating."
- Jenny Dorsey delivered another installment of her ongoing soup series. Her focus this time is obe ata, a delicious Nigerian red pepper sauce that can be used as a stewing medium, dip, or condiment.
- And Sho went down a little butter chicken rabbit hole and came out with a couple of recipes.
A Glimpse Inside Serious Eats HQ
Our Favorite Comments of the Week
From the recipe for pressure cooker ribollita (Tuscan bean and vegetable stew):
So glad I checked back here. Eating words is not exactly what this site is aimed at yet it is what’s on my menu today! Daniel, I take back my whole post regarding being underwhelmed by this dish. It IS lovely and flavorful! I can only think our blasé response was due to having eaten it hungrily at near boiling stage the first go round. Please accept my apologies.
I used a 6L Kuhn Rikon stove top pressure cooker. Fit perfectly at the 2/3 line. I let it cook for 1 hr 25 min, believing you meant what you said that allowing it to “melt” was the goal. It worked perfectly. WW bread blended in perfectly, too. Leftovers were truly wonderful and we looked forward to them. Easily freezable and made great lunches for work. The addition of italian sausage next day gave a nice change.
Can you direct me to recipes for “crow”?
From the recipe for fried rice with Chinese sausage, cabbage, and torch hei:
Whaaa? Whok the Hey? Partial success on a small batch on my first try. This is definitely worth spending a little time on. Thanks for the tip!
From commenters (who we are frankly quite worried about) on Facebook, in response to "Ditch the Knife Block: The Best Way to Store Your Knives":
I carry them taped to my body at all times. Because you never know.
I want the magnet bar to assert my dominance over visiting family members. See my nice house? See my nice knife collection?
A Brief Book Break
"I'm hungry," I said. "Go and get some food. Let's eat first!"
"Can't we last an evening without eating, boss? One of my uncles was a monk, and weekdays he took nothing but salt and water. On Sundays and feast days he added a bit of bran. He lived to be a hundred and twenty."
"He lived to be a hundred and twenty, Zorba, because he had faith. He had found his God and he had no worries. But we have no God to nourish us, Zorba, so light the fire, will you, and we'll cook those chads. Make a thick, hot soup with plenty of onions and pepper, the sort we like. Then we'll see."
"See what?" asked Zorba in a rage. "As soon as our bellies are full we shall forget all that!"
"Exactly! That's what food's really for, Zorba. Now then, off you go and make a good fish soup so that our heads don't burst!"
From Zorba the Greek by Nikos Kazantzakis, translated by Peter Bien.
Food Numbers, News, and Hijinks
- 4: Easy steps for mac and cheese.
- 8: Price in USD of a Supreme Oreo.
- 15: Number of years iconic NYC bad–restaurant institution Ninja was in business.
- 25: Number of calories in one package of Better Than Pasta-brand konjac noodles, which have some interesting reviews on Amazon.
- Quarantine cooking.
- DIY Supreme Oreos.
- Barilla beauty products, reviewed.
- Piglet eating pasta. That's it! That's the description!
- Carved fruit and vegetable art.
Have a wonderful weekend, everybody!
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