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:
- Not new, but St. Patrick's Day is right around the corner, so even if you didn't brine your own brisket, check out our guide for how to cook and serve corned beef. (You may also want to take a look at our excellent soda bread recipe!)
- Daniel did a side-by-side test on-camera to assess the differences between cooking a stew in a pressure cooker, a Dutch oven, and a slow cooker. (You'll need to scroll down a bit.)
- He also published his recipe for dak juk, the silky rice porridge filled with shredded chicken that hails from Korea.
- Tim Chin dove deep into the science behind pressure-cooking with two pieces. The first offers a brief history of the technology and an explainer for how pressure cookers work. The second explains why pressure cookers excel at certain cooking tasks.
- Sasha unveiled the latest in his series of recipes featuring 'nduja, the spicy, spreadable Calabrian salumi: scrambled eggs with 'nduja. (Be warned, it will ruin all other nonplain scrambled eggs.)
A Glimpse Inside Serious Eats HQ
Our Favorite Comments of the Week
I have made this twice now and it has come out perfect both times. My husband went vegan for health reasons and missed carbonara- so much so that he said he might just cheat and go to an [I]talian spot to sate his need. Before such drastic measures were taken, I tried this recipe, just to see if I could help him out. He said it is remarkable how much this tastes like the real deal. It’s perfect! I didn’t change a thing, followed [the] recipe exactly. Served with a side salad and some ciabatta bread.
From the recipe for homemade bagels:
I’m about to cry. These bagels remind me of my youth in Queens. I didn’t do the Yukone and used All Trumps bromated high gluten flour. Oh my.
From a commenter (who we are frankly quite worried about) on Facebook, in response to our article on everything you can do with kimchi:
Not eat it
A Brief Book Break
During these last decades the interest in professional fasting has markedly diminished. It used to pay very well to stage such great performances under one's own management, but today that is quite impossible. We live in a different world now. At one time the whole town took a lively interest in the hunger artist; from day to day of his fast the excitement mounted; everybody wanted to see him at least once a day; there were people who bought season tickets for the last few days and sat from morning till night in front of his small barred cage; even in the nighttime there were visiting hours, when the whole effect was heightened by torch flares; on fine days the cage was set out in the open air, and then it was the children's special treat to see the hunger artist; for their elders he was often just a joke that happened to be in fashion, but the children stood open-mouthed, holding each other's hands for greater security, marveling at him as he sat there pallid in black tights, with his ribs sticking out so prominently, not even on a seat but down among straw on the ground, sometimes giving a courteous nod, answering questions with a constrained smile, or perhaps stretching an arm through the bars so that one might feel how thin it was, and then again withdrawing deep into himself, paying no attention to anyone or anything, not even to the all-important striking of the clock that was the only piece of furniture in his cage, but merely staring into vacancy with half-shut eyes, now and then taking a sip from a tiny glass of water to moisten his lips.
From "A Hunger Artist" by Franz Kafka, translated by Willa and Edwin Muir.
Food Numbers, News, and Hijinks
- Not food-related, but we could all use hours and hours of relaxing and meditative videos right about now, so let's start there.
- In a similar vein, but food-related: look at this beautiful bread!
- 300: percent increase in sales in dairy alternatives as Americans stockpiled goods in response to the novel coronavirus pandemic.
- 1000: liters of ready-to-be-bottled red wine that leaked into the water supply of the northern Italian town of Castelvetro.
- Artificial sweetener sucralose + carbohydrates = bad.
- Are contemporary restaurant reviewers peddling fake populism?
- Maybe it's just American restaurant critics?
- Is American restaurant criticism experiencing a midlife crisis?
- What is the role of food media during a pandemic?
- Omphaloskepsis: try looking at your belly to gain enlightenment.
Have a wonderful weekend, everybody! Wash your hands!
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