London.Food Feeds

London.Food Feeds http://thegestalt.org/london.food/planet/ cooking blog aggregation Sat, 22 Nov 2008 00:30:49 -0000 Plagger/0.7.17 Honey-Brined and Smoked Turkey http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UlXuLoT-fSE/honey-brined-smoked-turkey-recipe-thanksgiving.html From Recipes 20081120-honey-smoked-turkey.jpg I thought I had the ultimate turkey the year my family took it to the fryer, but I was mistaken. I have come to realize that true turkey nirvana is reached when the bird is brined and smoked, which creates an unbelievably juicy and savory piece of poultry. I view turkey as a blank slate, and the combination of a brine—this year I'm opting for a sweet honey variation—and smoke combine to add tremendous flavor to the otherwise dull bird. I've found the trick to this method is striking the perfect balance between the two main flavors, and the best way to do this is by being careful not to over smoke the turkey; cooking it between 350 to 400°F and using only a couple chunks of a light smoke wood, like apple or cherry. What comes out of the smoker is a beautiful mahogany piece of art—a result of smoke on the skin—that bursts with the flavors of the brine along paired with the sweet kiss of smoke. About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season. bug-holiday-turkey-100px.png Honey-Brined Smoked Turkey - serves 8-10 - Adapted from Alton Brown Ingredients 1 turkey, 12-14 lbs., washed 7 quarts very cold water 2 quarts of vegetable stock 1 pound honey 1 cup kosher salt 1 bunch of fresh thyme 2 tablespoons whole peppercorns Vegetable Oil Procedure 1. Place 1 quart of water, the honey and salt in a medium sauce pan over medium heat. Stir until salt is completely dissolved and immediately remove from heat. Pour mixture into your brining container and add 6 quarts of cold water, vegetable stock, thyme, and peppercorns and stir to combine. Place the turkey in the brine, adding a weight to keep it completely submerged if necessary, place in the refrigerator and brine for 12 to 18 hours. 2. Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator. (This step is optional, but will result in a crisper skin.) 3. Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Brush turkey lightly with with vegetable oil and allow to come to room temperature while you prepare the smoker. 4. Fire up your smoker between 350 to 400°F. Add 2 to 3 small chunks of light smoke wood, like apple or cherry. When the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant read thermometer reads 165°F in the thickest part of the breast, about 2 to 3 hours. 5. Remove the turkey from the smoker and allow to cool, uncovered, for 20 to 30 minutes. Carve and serve. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Joshua Bousel) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UlXuLoT-fSE/honey-brined-smoked-turkey-recipe-thanksgiving.html Fri, 21 Nov 2008 23:15:00 -0000 <a href="http://www.seriouseats.com/recipes/">From Recipes</a> <img alt="20081120-honey-smoked-turkey.jpg" src="http://www.seriouseats.com/recipes/images/20081120-honey-smoked-turkey.jpg"> I thought I had the ultimate turkey the year my family took it to the fryer, but I was mistaken. I have come to realize that true turkey nirvana is reached when the bird is brined and smoked, which creates an unbelievably juicy and savory piece of poultry. I view turkey as a blank slate, and the combination of a brine—this year I'm opting for a sweet honey variation—and smoke combine to add tremendous flavor to the otherwise dull bird. I've found the trick to this method is striking the perfect balance between the two main flavors, and the best way to do this is by being careful not to over smoke the turkey; cooking it between 350 to 400°F and using only a couple chunks of a light smoke wood, like apple or cherry. What comes out of the smoker is a beautiful mahogany piece of art—a result of smoke on the skin—that bursts with the flavors of the brine along paired with the sweet kiss of smoke. About the author: <a href="http://www.seriouseats.com/user/profile/josh">Joshua Bousel</a> blogs about grilling on his blog, <a href="http://www.meatwave.com/">The Meatwave</a>, and appears weekly here on Serious Eats during grilling season. <a href="http://www.seriouseats.com/thanksgiving"><img alt="bug-holiday-turkey-100px.png" src="http://www.seriouseats.com/images/bug-holiday-turkey-100px.png"></a> <h4>Honey-Brined Smoked Turkey</h4> - serves 8-10 - Adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2/index.html">Alton Brown</a> <h5>Ingredients</h5> 1 turkey, 12-14 lbs., washed 7 quarts very cold water 2 quarts of vegetable stock 1 pound honey 1 cup kosher salt 1 bunch of fresh thyme 2 tablespoons whole peppercorns Vegetable Oil <h5>Procedure</h5> 1. Place 1 quart of water, the honey and salt in a medium sauce pan over medium heat. Stir until salt is completely dissolved and immediately remove from heat. Pour mixture into your brining container and add 6 quarts of cold water, vegetable stock, thyme, and peppercorns and stir to combine. Place the turkey in the brine, adding a weight to keep it completely submerged if necessary, place in the refrigerator and brine for 12 to 18 hours. 2. Remove the turkey from the brine and pat dry with paper towels. Place turkey on a rack over a rimmed baking sheet and allow to air-dry overnight in the refrigerator. (This step is optional, but will result in a crisper skin.) 3. Remove the turkey from the refrigerator, fold the wings under the body and tie the legs together. Brush turkey lightly with with vegetable oil and allow to come to room temperature while you prepare the smoker. 4. Fire up your smoker between 350 to 400°F. Add 2 to 3 small chunks of light smoke wood, like apple or cherry. When the wood is burning and producing smoke, place the turkey in the smoker. Smoke until an instant read thermometer reads 165°F in the thickest part of the breast, about 2 to 3 hours. 5. Remove the turkey from the smoker and allow to cool, uncovered, for 20 to 30 minutes. Carve and serve. <a href="http://feedads.googleadservices.com/~a/TDmiytkh5l_P9Bw5XqZ8W2VW0Ms/a"><img src="http://feedads.googleadservices.com/~a/TDmiytkh5l_P9Bw5XqZ8W2VW0Ms/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=Z0PT9lCf"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ZMoKRp9b"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=ZMoKRp9b"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ic8FJFiP"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=zYi42Nx2"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=zYi42Nx2"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=jdDAP2es"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=IqyHmHST"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/UlXuLoT-fSE"> 2008-11-21T23:15:00Z Fresh Food on TV: Weekend Edition http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Q5-Ax-M6sDc/fresh-food-on-tv-weekend-edition-4.html From Serious Eats NOMTVWith all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels. Recommended Show: Tyler Florence is providing a compilation of Food Network's favorite Thanksgiving recipes with "All Star Thanksgiving Recipes" this Saturday night. I'm pretty much just interested in the turkey sweet potato shepherd's pie and pumpkin banana mousse tart. Saturday, 8 p.m. ET Saturday (November 22) Secrets of a Restaurant Chef (warning, a video plays automatically on site): "The Secret to Risotto." Mushroom risotto; frisee salad; warm bacon vinaigrette. 10:30 a.m. ET, Food Network Down Home With the Neelys (warning, a video plays automatically on site): "Home Sweet Home." Smashed broccoli mashed potatoes; chicken fried steak with gravy; berry-berry turnovers; iceberg wedges with creamy French dressing and bacon. 11 a.m. ET, Food Network Giada at Home (warning, a video plays automatically on site): "California BBQ." Giada prepares a festive menu with Todd's favorites for an outdoor California style barbecue. 1 p.m. ET, Food Network Barefoot Contessa (warning, a video plays automatically on site): "Bread Winner." Salmon cakes; panettone bread pudding; pappa al pomidoro. 1:30 p.m. ET, Food Network All Star Thanksgiving Recipes: Tyler Florence shows off some of Food Network's best recipes for Thanksgiving, straight from all of our favorite chefs. 8 p.m. ET, Food Network Sunday (November 23) Diners, Drive-Ins and Dives (warning, a video plays automatically on site): "The Best of Diners, Drive-Ins and Dives." Guy looks back at some of his favorite places on his endless road trip across America. 10 p.m. ET, Food Network Spain...On The Road Again: "Gawking at Gaudí and Asturian Adventures." The boys stop in Oviedo for some local sweets before reaching the mountains. They visit the hilltop town of Covadonga for a little religious history. Further in the countryside, Mario and Mark enjoy a meal from a heartwarming Asturian home cook. 3 p.m. ET, PBS Mexico — One Plate at a Time with Rick Bayless: "Paste Sensations." Rick has aromatic pastes for Short Ribs Kabik, Grilled Chicken in Escabeche & pavo en relleno negro. 4:30 p.m. ET, PBS Cook's Country From America's Test Kitchen: "Regional Chops." Double-thick pork chops are grilled up and Tennessee Whiskey-Glazed Pork Chops are prepared. 5 p.m. ET, PBS Lidia's Italy: "The Lamb of the Land." Visit Lidia's vineyards in Friuli and learn the tricks of the trade to making perfectly roasted lamb shoulder paired with Montasio cheese crisps with Swiss chard or fricos (cooked Parmesan cheese). (repeat) 5:30 p.m. ET, PBS [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Allison Hemler) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Q5-Ax-M6sDc/fresh-food-on-tv-weekend-edition-4.html Fri, 21 Nov 2008 22:45:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <img alt="NOMTV" src="http://www.seriouseats.com/imagesV2/icons/nomtv.png">With all the channels on broadcast TV and cable—and the inevitable episode repeats—it's hard to sort out what's new or worthwhile. Let us sort it out for you so you don't miss anything worth watching. Times may vary with region; check your local listings for exact hour and channels. <h5>Recommended Show:</h5> Tyler Florence is providing a compilation of Food Network's favorite Thanksgiving recipes with "All Star Thanksgiving Recipes" this Saturday night. I'm pretty much just interested in the <a href="http://www.foodnetwork.com/recipes/rachael-ray/turkey-sweet-potato-shepherds-pie-recipe/index.html">turkey sweet potato shepherd's pie</a> and <a href="http://www.foodnetwork.com/recipes/ina-garten/pumpkin-banana-mousse-tart-recipe/index.html">pumpkin banana mousse tart</a>. Saturday, 8 p.m. ET Saturday (November 22) <a href="http://www.foodnetwork.com/secrets-of-a-restaurant-chef/index.html">Secrets of a Restaurant Chef</a> (warning, a video plays automatically on site): "The Secret to Risotto." Mushroom risotto; frisee salad; warm bacon vinaigrette. 10:30 a.m. ET, Food Network <a href="http://www.foodnetwork.com/down-home-with-the-neelys/index.html">Down Home With the Neelys</a> (warning, a video plays automatically on site): "Home Sweet Home." Smashed broccoli mashed potatoes; chicken fried steak with gravy; berry-berry turnovers; iceberg wedges with creamy French dressing and bacon. 11 a.m. ET, Food Network <a href="http://www.foodnetwork.com/giada-at-home/index.html">Giada at Home</a> (warning, a video plays automatically on site): "California BBQ." Giada prepares a festive menu with Todd's favorites for an outdoor California style barbecue. 1 p.m. ET, Food Network <a href="http://www.foodnetwork.com/barefoot-contessa/index.html">Barefoot Contessa</a> (warning, a video plays automatically on site): "Bread Winner." Salmon cakes; panettone bread pudding; pappa al pomidoro. 1:30 p.m. ET, Food Network <a href="http://www.foodnetwork.com/food-network-specials/all-star-thanksgiving-recipes/index.html">All Star Thanksgiving Recipes</a>: Tyler Florence shows off some of Food Network's best recipes for Thanksgiving, straight from all of our favorite chefs. 8 p.m. ET, Food Network Sunday (November 23) <a href="http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html">Diners, Drive-Ins and Dives</a> (warning, a video plays automatically on site): "The Best of Diners, Drive-Ins and Dives." Guy looks back at some of his favorite places on his endless road trip across America. 10 p.m. ET, Food Network <a href="http://www.spainontheroadagain.com/">Spain...On The Road Again</a>: "Gawking at Gaudí and Asturian Adventures." The boys stop in Oviedo for some local sweets before reaching the mountains. They visit the hilltop town of Covadonga for a little religious history. Further in the countryside, Mario and Mark enjoy a meal from a heartwarming Asturian home cook. 3 p.m. ET, PBS <a href="http://www.rickbayless.com/tv/season6/">Mexico — One Plate at a Time with Rick Bayless</a>: "Paste Sensations." Rick has aromatic pastes for Short Ribs Kabik, Grilled Chicken in Escabeche & pavo en relleno negro. 4:30 p.m. ET, PBS <a href="http://www.americastestkitchen.com/">Cook's Country From America's Test Kitchen</a>: "Regional Chops." Double-thick pork chops are grilled up and Tennessee Whiskey-Glazed Pork Chops are prepared. 5 p.m. ET, PBS <a href="http://www.lidiasitaly.com/">Lidia's Italy</a>: "The Lamb of the Land." Visit Lidia's vineyards in <a href="http://en.wikipedia.org/wiki/Friuli">Friuli</a> and learn the tricks of the trade to making perfectly roasted lamb shoulder paired with <a href="http://en.wikipedia.org/wiki/Montasio">Montasio cheese</a> crisps with Swiss chard or fricos (cooked Parmesan cheese). (repeat) 5:30 p.m. ET, PBS <a href="http://feedads.googleadservices.com/~a/KMXfMP5a_x9yAJlTg1XAQpvswDU/a"><img src="http://feedads.googleadservices.com/~a/KMXfMP5a_x9yAJlTg1XAQpvswDU/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=J6TVDg3b"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=4HdG8EOG"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=4HdG8EOG"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=4YkYigVN"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=dYn5ijk7"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=dYn5ijk7"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=GLzP6KyN"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=itn7V0LV"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/Q5-Ax-M6sDc"> 2008-11-21T22:45:00Z Time for a Drink: Falling Leaves http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/NGcTTNPvsPU/falling-leaves-cocktail-drinks-recipe.html From Recipes Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers! cocktailsWhile families across the country pop open bottles of wine next week to enjoy during their holiday meal—and couch quarterbacks make regular runs to the fridge for another beer—Thanksgiving is also an appropriate time for a good cocktail. But a simple vodka tonic or whisky on the rocks is much too pedestrian for the special occasion; you need something that takes a little thought but not too much work—there is, after all, so much preparation going on already—and that above all touches on the season. For my preprandial Thanksgiving cocktail, I'm fixing the Falling Leaves. Created by New York mixological maestro Audrey Saunders, the Falling Leaves is a great autumn drink that works well as a conversation starter as guests arrive. Not only rich and flavorful, the Falling Leaves packs less of an alcoholic wallop than a typical cocktail, so you'll be able to enjoy your drink without throwing yourself off stride while putting the finishing touches on the meal—and maybe even mix a second round at halftime. About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor. Falling Leaves Ingredients 2 ounces dry Riesling (Trimbach is a recommended brand) 1 ounce Clear Creek pear brandy or other premium pear eau de vie 1/4 ounce honey syrup* 1/2 ounce orange curacao or Grand Marnier 1 dash Peychaud’s bitters Procedure Combine ingredients in a mixing glass and fill with cracked ice. Stir well for 20 seconds and strain into a chilled cocktail glass. Garnish with a whole piece of star anise. * To make honey syrup: combine equal parts honey and hot water and stir until honey is dissolved. Store in the refrigerator. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Paul Clarke) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/NGcTTNPvsPU/falling-leaves-cocktail-drinks-recipe.html Fri, 21 Nov 2008 22:00:00 -0000 <a href="http://www.seriouseats.com/recipes/">From Recipes</a> Let's start the weekend right—with a cocktail recipe from Paul Clarke (<a href="http://www.cocktailchronicles.com/">The Cocktail Chronicles</a>). Need more than one? <a href="http://www.seriouseats.com/recipes/cocktail_concoctions/">Hit up the archives.</a> Cheers! <a href="http://www.seriouseats.com/recipes/cocktail_concoctions/" title="More cocktail recipes" alt="More cocktail recipes"><img src="http://www.seriouseats.com/imagesV2/icons/cocktailChroniclesBug.png" alt="cocktails"></a>While families across the country pop open bottles of wine next week to enjoy during their holiday meal—and couch quarterbacks make regular runs to the fridge for another beer—Thanksgiving is also an appropriate time for a good cocktail. But a simple vodka tonic or whisky on the rocks is much too pedestrian for the special occasion; you need something that takes a little thought but not too much work—there is, after all, so much preparation going on already—and that above all touches on the season. For my preprandial Thanksgiving cocktail, I'm fixing the Falling Leaves. Created by New York mixological maestro <a href="http://www.talesofthecocktail.com/2007/personalities_info.php?id=21">Audrey Saunders</a>, the Falling Leaves is a great autumn drink that works well as a conversation starter as guests arrive. Not only rich and flavorful, the Falling Leaves packs less of an alcoholic wallop than a typical cocktail, so you'll be able to enjoy your drink without throwing yourself off stride while putting the finishing touches on the meal—and maybe even mix a second round at halftime. About the author: <a href="http://www.seriouseats.com/user/profile/Paul%20Clarke">Paul Clarke</a> blogs about cocktails at <a href="http://www.cocktailchronicles.com/">The Cocktail Chronicles</a> and writes regularly on spirits and cocktails for <a href="http://www.imbibemagazine.com/">Imbibe</a> magazine. He lives in Seattle, where he works as a writer and magazine editor. <h4>Falling Leaves</h4> <h5>Ingredients</h5> 2 ounces dry Riesling (<a href="http://www.maison-trimbach.fr/">Trimbach</a> is a recommended brand) 1 ounce <a href="http://clearcreekdistillery.com/pear.html">Clear Creek pear brandy</a> or other premium pear eau de vie 1/4 ounce honey syrup* 1/2 ounce orange curacao or Grand Marnier 1 dash <a href="http://www.sazerac.com/bitters.html">Peychaud’s bitters</a> <h5>Procedure</h5> Combine ingredients in a mixing glass and fill with cracked ice. Stir well for 20 seconds and strain into a chilled cocktail glass. Garnish with a whole piece of star anise. * To make honey syrup: combine equal parts honey and hot water and stir until honey is dissolved. Store in the refrigerator. <a href="http://feedads.googleadservices.com/~a/dsT-tKjVSM9ORaEMs6fT45bROls/a"><img src="http://feedads.googleadservices.com/~a/dsT-tKjVSM9ORaEMs6fT45bROls/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=9DAZOm4V"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=gOHEVWI7"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=gOHEVWI7"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=W82Yfhy0"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=Zi3B9yYq"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=Zi3B9yYq"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=flCsBecV"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=EOLSFLw7"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/NGcTTNPvsPU"> 2008-11-21T22:00:00Z Dinner Tonight: Grilled Plum Salad with Aged Gouda and Pecans http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/ahF4ZqcNJu8/grilled-plum-salad-with-aged-gouda-salad.html From Recipes dt-grilledplumsalad.jpg I'm a lover of bitter greens, which is probably why I originally fell for this salad. It wasn't the grilled plums or the aged Gouda, but the escarole and the peppery watercress. Perhaps they are just a welcome reprieve for bland lettuces, but it's a passion that I would indulge in often if the wife happened to share even a little of my enthusiasm. She does care for grilled fruit in her salads, though, and perhaps unwittingly, she picked this recipe out herself from the Food Network Kitchens Cookbook. When all the components line up on the fork, it's a delicious bite. The bitter greens are balanced by the tangy dressing, sweet plums, creamy cheese, and hard nuts. Unfortunately, the fruit and escarole were a little too unwieldy at times, so beware of unbalanced bites too. Next time I'll just cut everything up a little smaller. Surprisingly, I've actually already remade the dressing, which I used it as a simple vinaigrette for some green beans the next day. It's incredibly tasty and an unexpected find in this very good salad. About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding. Grilled Plum Salad with Aged Gouda and Pecans - serves 4 - Ingredients For the dressing: 2 tablespoons sherry vinegar 1 teaspoon honey 3/4 teaspoon kosher salt black 3 tablespoons olive oil For the salad: 4 ripe plums, pitted and quartered 1 teaspoon olive oil salt and pepper 4 cups escarole leaves, torn 1 bunch watercress, stems trimmed 4 ounces aged Gouda, thinly sliced 1/4 cup pecans, halved and toasted Procedure 1. To make the dressing, combine the vinegar, honey, salt, pinch of black pepper in a bowl. Gradually whisk in the the olive oil. Set aside. 2. Place a grill pan over medium-high. Season the quartered plum with a little salt and brush with the teaspoon of oil. Place the plums on the grill pan cut side down and cook for about 1 minute. Flip to the other cut side and cook for another minute. The plums should be soft. They should develop nice grill marks if at all possible. Cut these pieces in half. 3. Toss the plums, escarole, watercress, Gouda, and pecans into a large bowl. Pour in the dressing, and toss until combined. Season with salt and pepper if needed. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Nick Kindelsperger) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/ahF4ZqcNJu8/grilled-plum-salad-with-aged-gouda-salad.html Fri, 21 Nov 2008 21:30:00 -0000 <a href="http://www.seriouseats.com/recipes/">From Recipes</a> <img alt="dt-grilledplumsalad.jpg" src="http://www.seriouseats.com/recipes/images/dt-grilledplumsalad.jpg"> I'm a lover of bitter greens, which is probably why I originally fell for this salad. It wasn't the grilled plums or the aged Gouda, but the escarole and the peppery watercress. Perhaps they are just a welcome reprieve for bland lettuces, but it's a passion that I would indulge in often if the wife happened to share even a little of my enthusiasm. She does care for grilled fruit in her salads, though, and perhaps unwittingly, she picked this recipe out herself from the <a href="http://www.amazon.com/dp/0696227207/?tag=serieats-20">Food Network Kitchens Cookbook</a>. When all the components line up on the fork, it's a delicious bite. The bitter greens are balanced by the tangy dressing, sweet plums, creamy cheese, and hard nuts. Unfortunately, the fruit and escarole were a little too unwieldy at times, so beware of unbalanced bites too. Next time I'll just cut everything up a little smaller. Surprisingly, I've actually already remade the dressing, which I used it as a simple vinaigrette for some green beans the next day. It's incredibly tasty and an unexpected find in this very good salad. About the author: <a href="http://www.seriouseats.com/user/profile/Pauper%20Nick">Nick Kindelsperger</a> is a freelance writer in Chicago. He is the co-founder of <a href="http://www.thepauperedchef.com/">The Paupered Chef</a> and spends most of his time playing with the new cooking gadgets he got from his wedding. <h4>Grilled Plum Salad with Aged Gouda and Pecans</h4> - serves 4 - <h5>Ingredients</h5> For the dressing: 2 tablespoons sherry vinegar 1 teaspoon honey 3/4 teaspoon kosher salt black 3 tablespoons olive oil For the salad: 4 ripe plums, pitted and quartered 1 teaspoon olive oil salt and pepper 4 cups escarole leaves, torn 1 bunch watercress, stems trimmed 4 ounces aged Gouda, thinly sliced 1/4 cup pecans, halved and toasted <h5>Procedure</h5> 1. To make the dressing, combine the vinegar, honey, salt, pinch of black pepper in a bowl. Gradually whisk in the the olive oil. Set aside. 2. Place a grill pan over medium-high. Season the quartered plum with a little salt and brush with the teaspoon of oil. Place the plums on the grill pan cut side down and cook for about 1 minute. Flip to the other cut side and cook for another minute. The plums should be soft. They should develop nice grill marks if at all possible. Cut these pieces in half. 3. Toss the plums, escarole, watercress, Gouda, and pecans into a large bowl. Pour in the dressing, and toss until combined. Season with salt and pepper if needed. <a href="http://feedads.googleadservices.com/~a/ql8a_6qnzD4onHFYJn45inctKHo/a"><img src="http://feedads.googleadservices.com/~a/ql8a_6qnzD4onHFYJn45inctKHo/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=8tZc9efG"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=w2aj5qzF"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=w2aj5qzF"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=KGYnh1nB"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=SDcIkibn"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=SDcIkibn"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=2kDyEYa5"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=pYPg8Op3"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/ahF4ZqcNJu8"> 2008-11-21T21:30:00Z This Week in Recipes http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/GhxrjWxmNmw/this-week-in-recipes-20081121.html From Serious Eats 20081121-thisweekinrecipes.jpg International Sandwich: Joshua Bousel takes the basic grilled cheese to new heights by creating a Middle Eastern grilled cheese on pita with dried mint. Dairy-Free Pie: Who says you must have milk and butter to bake? Vegan cookbook author Dreena Burton shares her recipe for chocolate pumpkin pie—a dessert so good, no one will know it's vegan. Eat Your Greens: And enjoy them too with a Martha Stewart recipe for Sicilian-style sauteed greens, a dish that can be made with kale, broccoli or spinach. Beer for Breakfast: Well, maybe not a cold one, but Amanda Clarke suggests adding a brewski to your Belgian waffles to enhance the flavor. Edible Bowl: When you stuff a bell pepper or tomato, you get the joy of eating your container as well. Tara Mataraza Desmond shares her Meat Lite dish for the week, stuffed poblanos with tomatillo salsa. Dress the Salad Too: Just because the turkey gets all the attention, there's no reason to leave the lettuce bare, Nick Kindelsperger spruces his up with Thousand Island dressing, good also for a hearty Reuben sandwich. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Linnea Covington) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/GhxrjWxmNmw/this-week-in-recipes-20081121.html Fri, 21 Nov 2008 21:00:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <img alt="20081121-thisweekinrecipes.jpg" src="http://www.seriouseats.com/images/20081121-thisweekinrecipes.jpg"> International Sandwich: Joshua Bousel takes the basic grilled cheese to new heights by creating a <a href="http://www.seriouseats.com/recipes/2008/11/grilling_middle_eastern_grilled_cheese.html">Middle Eastern grilled cheese</a> on pita with dried mint. Dairy-Free Pie: Who says you must have milk and butter to bake? Vegan cookbook author Dreena Burton shares her recipe for <a href="http://www.seriouseats.com/recipes/2008/11/dreenas-chocolate-pumpkin-pie-recipe.html">chocolate pumpkin pie</a>—a dessert so good, no one will know it's vegan. Eat Your Greens: And enjoy them too with a Martha Stewart recipe for <a href="http://www.seriouseats.com/recipes/2008/11/sicilian-style-sauteed-greens-recipe.html">Sicilian-style sauteed greens</a>, a dish that can be made with kale, broccoli or spinach. Beer for Breakfast: Well, maybe not a cold one, but Amanda Clarke suggests adding a brewski to your <a href="http://www.seriouseats.com/recipes/2008/11/belgian-waffles-recipe-secret-ingredient-beer.html">Belgian waffles</a> to enhance the flavor. Edible Bowl: When you stuff a bell pepper or tomato, you get the joy of eating your container as well. Tara Mataraza Desmond shares her Meat Lite dish for the week, <a href="http://www.seriouseats.com/recipes/2008/11/stuffed-poblanos-with-tomatillo-salsa-recipe.html">stuffed poblanos with tomatillo salsa</a>. Dress the Salad Too: Just because the turkey gets all the attention, there's no reason to leave the lettuce bare, Nick Kindelsperger spruces his up with <a href="http://www.seriouseats.com/recipes/2008/11/thousand-island-salad-dressing-recipe.html">Thousand Island dressing</a>, good also for a hearty Reuben sandwich. <a href="http://feedads.googleadservices.com/~a/3H3OturbYAPdLxvhNGMuzb9Slf0/a"><img src="http://feedads.googleadservices.com/~a/3H3OturbYAPdLxvhNGMuzb9Slf0/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=HTCQYgZl"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=B0ITnjdi"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=B0ITnjdi"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=PUSEzbUF"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=jXzKnn86"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=jXzKnn86"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=vTWqBNfa"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ezSWx1M8"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/GhxrjWxmNmw"> 2008-11-21T21:00:00Z Turkey Talk: 'Everyday Food' Thanksgiving http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/tvwC5aDnIp8/everyday-food-thanksgiving.html From Serious Eats deb-puchalla.jpgEvery Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Everyday Food's editor, Deb Puchalla, gave us some insight into how that Martha Stewart–owned mag does Thanksgiving. How did you approach Thanksgiving at Everyday Food this year? We're five-years-old and we've done tactics and strategies, so this year we wanted to do something with feeling. We looked at different regions of the country for inspiration. So we have warm and fuzzy Southern Thanksgiving that's rich and a little heavy, we thought we would give it some energy. More people are guests than cooks at a Thanksgiving meal, so we wanted to have portable dishes. Myself, I'm going to my sister's house, so I'm bringing a side dish. People get creative with starters and side dishes. 20081121everyday-food-thanksgiving.jpgWhat about the turkey? We feel compelled to do Martha's Turkey 101 and to cover basic roasting techniques. Everyone's worried about overcooking their turkey, so we have you basting frequently, adjusting the oven temperature, and letting it rest before you carve. What are your Thanksgiving plans? I'm bringing two things to my sister's, cranberry sauce because I can make it a couple of days in advance—I might add a little ginger to give it some zip—and pear and almond cream tart. This is what we do in my family: We eat in moderation during feast so we can indulge ourselves with multiple desserts, and then we make killer sandwiches with the leftovers a couple of hours later. What are your favorite recipes from the issue? People will love the pecan cornbread dressing. We did this stuffing as part of a Southern meal. Feel free to use herbs instead of bourbon. I'll put mine in a baking dish and make it a couple of days ahead. The butternut bisque and the cranberry sauce are both great for people who are time-stressed. These days I think everyone is time-stressed. Side dishes are my favorite dishes at Thanksgiving, maybe because I am a lapsed vegetarian. Traditionally I love the combination of mashed regular and sweet potatoes, green beans, and stuffing. I want more of the side dishes than I want of the turkey. It's just comfort, deep flavors, and familial. In times like these I want a little comfort! Everyday Food's Thanksgiving Recipes Pecan Cornbread Dressing Butternut Bisque Cranberry Sauce Previous Turkey Talks Gourmet's Ruth Reichl Cooks Illustrated's Chris Kimball Bon Appetit's Barbara Fairchild [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Ed Levine) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/tvwC5aDnIp8/everyday-food-thanksgiving.html Fri, 21 Nov 2008 20:15:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <img alt="deb-puchalla.jpg" src="http://www.seriouseats.com/images/deb-puchalla.jpg">Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. <a href="http://www.marthastewart.com/everyday">Everyday Food</a>'s editor, Deb Puchalla, gave us some insight into how that Martha Stewart–owned mag does Thanksgiving. How did you approach Thanksgiving at Everyday Food this year? We're five-years-old and we've done tactics and strategies, so this year we wanted to do something with feeling. We looked at different regions of the country for inspiration. So we have warm and fuzzy Southern Thanksgiving that's rich and a little heavy, we thought we would give it some energy. More people are guests than cooks at a Thanksgiving meal, so we wanted to have portable dishes. Myself, I'm going to my sister's house, so I'm bringing a side dish. People get creative with starters and side dishes. <img alt="20081121everyday-food-thanksgiving.jpg" src="http://www.seriouseats.com/images/20081121everyday-food-thanksgiving.jpg">What about the turkey? We feel compelled to do <a href="http://www.marthastewart.com/article/roast-turkey-101">Martha's Turkey 101</a> and to cover basic roasting techniques. Everyone's worried about overcooking their turkey, so we have you basting frequently, adjusting the oven temperature, and letting it rest before you carve. What are your Thanksgiving plans? I'm bringing two things to my sister's, cranberry sauce because I can make it a couple of days in advance—I might add a little ginger to give it some zip—and pear and almond cream tart. This is what we do in my family: We eat in moderation during feast so we can indulge ourselves with multiple desserts, and then we make killer sandwiches with the leftovers a couple of hours later. What are your favorite recipes from the issue? People will love the pecan cornbread dressing. We did this stuffing as part of a Southern meal. Feel free to use herbs instead of bourbon. I'll put mine in a baking dish and make it a couple of days ahead. The butternut bisque and the cranberry sauce are both great for people who are time-stressed. These days I think everyone is time-stressed. Side dishes are my favorite dishes at Thanksgiving, maybe because I am a lapsed vegetarian. Traditionally I love the combination of mashed regular and sweet potatoes, green beans, and stuffing. I want more of the side dishes than I want of the turkey. It's just comfort, deep flavors, and familial. In times like these I want a little comfort! <h4>Everyday Food's Thanksgiving Recipes</h4> <a href="http://www.seriouseats.com/recipes/2008/11/everyday-food-pecan-cornbread-dressing-recipe.html">Pecan Cornbread Dressing</a> <a href="http://www.seriouseats.com/recipes/2008/11/everyday-food-butternut-bisque-recipe.html">Butternut Bisque</a> <a href="http://www.seriouseats.com/recipes/2008/11/everyday-food-basic-cranberry-sauce-recipe.html">Cranberry Sauce</a> <h4>Previous Turkey Talks</h4> <a href="http://www.seriouseats.com/2008/11/ruth-reichl-gourmet-talking-turkey.html?ref=se-bb2">Gourmet's Ruth Reichl</a> <a href="http://www.seriouseats.com/2008/11/chris-kimball-cooks-illustrated-turkey-talk.html">Cooks Illustrated's Chris Kimball</a> <a href="http://www.seriouseats.com/2008/10/bon-appetit-barbara-fairchild-thanksgiving.html">Bon Appetit's Barbara Fairchild</a> <a href="http://feedads.googleadservices.com/~a/F2PJK2O71zf9Izc7rwSGa3x-GRw/a"><img src="http://feedads.googleadservices.com/~a/F2PJK2O71zf9Izc7rwSGa3x-GRw/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=r8Pn2ZPe"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=vf3UtS8D"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=vf3UtS8D"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=QJocu5qk"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=PAH8Un3N"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=PAH8Un3N"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ZQ9z1wkV"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=oJbL8UJ8"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/tvwC5aDnIp8"> 2008-11-21T20:15:00Z Win a Free Organic D'Artagnan Turkey Here! http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/K3xYZPpnc-g/win-your-free-organic-dartagnan-turkey-20081121.html From Serious Eats Do you know where you're getting your turkey this year? Not yet? Then we've got a contest for you. The good folks at D'Artagnan are providing us with a turkey a day to give away to one lucky Serious Eats reader from today until Sunday, November 23.* 20081114-dartagnan.jpgD'Artagnan is a purveyor of many things delicious—from pâtés to sausages, foie gras to wild mushrooms, game meat to truffles. But what we're especially interested in right now is their turkey. D'Artagnan's certified organic birds are fed organic grains and pure spring water—no protein supplements, added poultry or fish byproducts, pesticides, or herbicides. Additionally no antibiotics, no growth hormones. The result is a poultry with great flavor, tenderness, and a 25 percent lower fat content than standard commercially raised turkey. We will be giving away 12- to 14-pound organic free-range birds for the duration of the contest. Contest is open only to participants in the continental U.S. Details after the jump. Win a Turkey To enter to win, just go to Serious Eats Thanksgiving headquarters, peruse all the cool ideas, and then leave a comment on this post telling us which of our Turkey Day menu suggestions sounds the yummiest. One (1) winner will be chosen at random among the commenters. Feel free to enter every day, but you may win only once during the lifetime of the contest. Comments for this entry will be open until 3 p.m. ET tomorrow (November 22). The standard Serious Eats contest rules apply. * Sorry, but we have to limit shipping to the continental U.S. Birds will be shipped from D'Artagnan no later than Monday, November 24. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (The Serious Eats Team) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/K3xYZPpnc-g/win-your-free-organic-dartagnan-turkey-20081121.html Fri, 21 Nov 2008 20:00:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> Do you know where you're getting your turkey this year? Not yet? Then we've got a contest for you. The good folks at <a href="https://www.dartagnan.com/index.asp">D'Artagnan</a> are providing us with a turkey a day to give away to one lucky Serious Eats reader from today until Sunday, November 23.* <img alt="20081114-dartagnan.jpg" src="http://www.seriouseats.com/images/20081114-dartagnan.jpg">D'Artagnan is a purveyor of many things delicious—from pâtés to sausages, foie gras to wild mushrooms, game meat to truffles. But what we're especially interested in right now is their turkey. D'Artagnan's certified organic birds are fed organic grains and pure spring water—no protein supplements, added poultry or fish byproducts, pesticides, or herbicides. Additionally no antibiotics, no growth hormones. The result is a poultry with great flavor, tenderness, and a 25 percent lower fat content than standard commercially raised turkey. We will be giving away 12- to 14-pound organic free-range birds for the duration of the contest. Contest is open only to participants in the continental U.S. Details after the jump. <h4>Win a Turkey</h4> To enter to win, just go to <a href="http://www.seriouseats.com/thanksgiving/?ref=skybox">Serious Eats Thanksgiving headquarters</a>, peruse all the cool ideas, and then leave a comment on this post telling us which of our Turkey Day menu suggestions sounds the yummiest. One (1) winner will be chosen at random among the commenters. Feel free to enter every day, but you may win only once during the lifetime of the contest. Comments for this entry will be open until 3 p.m. ET tomorrow (November 22). The standard <a href="http://www.seriouseats.com/standard-contest-rules/">Serious Eats contest rules</a> apply. * Sorry, but we have to limit shipping to the continental U.S. Birds will be shipped from D'Artagnan no later than Monday, November 24. <a href="http://feedads.googleadservices.com/~a/8lZ2cnd54rSJhFocLdC_JJQRg18/a"><img src="http://feedads.googleadservices.com/~a/8lZ2cnd54rSJhFocLdC_JJQRg18/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=7iZ8uCo5"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=Rz6W7LAg"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=Rz6W7LAg"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=NV8bFyzF"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=QFjgopSH"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=QFjgopSH"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=VRfCSK3y"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=YeixV408"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/K3xYZPpnc-g"> 2008-11-21T20:00:00Z Apocalypse now? http://guiltycarnivore.com/2008/11/21/apocalypse-now/ Restaurant Apocalypse 2008: Nob Hill Pharmacy Cafe. (WWeek) nobody@example.com (The Guilty Carnivore) Culture http://guiltycarnivore.com/2008/11/21/apocalypse-now/ Fri, 21 Nov 2008 19:19:52 -0000 <a href="http://wweek.com/wwire/?p=16462">Restaurant Apocalypse 2008: Nob Hill Pharmacy Cafe</a>. (WWeek) 2008-11-21T19:19:52Z Friday evening http://lobstersquad.blogspot.com/2008/11/friday-evening.html Here is what´s cooking in the Lobstersquad kitchen right now. Will it be good? I´m sure it will. Laurie Colwin and Smitten Kitchen can´t both fail me at the same time. I´m also poaching some prunes, following a Nigella Lawson recipe from How to Eat, but substituting Pedro Ximénez for Marsala. If it´s any good I´ll report back. I don´t see how it can be anything but good, though. PX, star anise, orange peel, cinammon, clove and sugar in a tea syrup as a poaching liquid; what´s not to like? The drawing is nothing to do with anyghing, except that it concerns Don Quixote, which, like PX wine, and myself, includes an x in the name. More pics about it here. nobody@example.com (lobstersquad) Soup http://lobstersquad.blogspot.com/2008/11/friday-evening.html Fri, 21 Nov 2008 19:02:00 -0000 <a href="http://1.bp.blogspot.com/_VTDDBv7VDuk/SScGb1jk-GI/AAAAAAAABRg/Zwpj-zn1XmE/s1600-h/persecucion.jpg"><img src="http://1.bp.blogspot.com/_VTDDBv7VDuk/SScGb1jk-GI/AAAAAAAABRg/Zwpj-zn1XmE/s400/persecucion.jpg" alt=""></a> <a href="http://smittenkitchen.com/2008/10/beef-leek-and-barley-soup/" target="blank">Here</a> is what´s cooking in the Lobstersquad kitchen right now. Will it be good? I´m sure it will. Laurie Colwin and Smitten Kitchen can´t both fail me at the same time. I´m also poaching some prunes, following a Nigella Lawson recipe from How to Eat, but substituting Pedro Ximénez for Marsala. If it´s any good I´ll report back. I don´t see how it can be anything but good, though. PX, star anise, orange peel, cinammon, clove and sugar in a tea syrup as a poaching liquid; what´s not to like? The drawing is nothing to do with anyghing, except that it concerns Don Quixote, which, like PX wine, and myself, includes an x in the name. More pics about it <a href="http://ximenitadibuja.blogspot.com">here</a>. 2008-11-21T19:02:00Z Mixed Review: Thanksgiving Cornbread http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UMaQVSlUkvg/cornbread-boxed-mixes-review-thanksgiving.html From Serious Eats 20081121-cornbread.jpgThanksgiving is more than a little overwhelming. There's a turkey to roast, potatoes to mash, and pies to bake, not to mention hors d'oeuvres, first courses (green salad with cranberry dressing or butternut squash soup?), sauces, and condiments. And while you'll never catch me scooping cranberry sauce from a can, or dipping my drumstick into bottled gravy, I will confess to baking last-minute cornbread from a box. Incredibly cheap, impossibly easy, and ready in minutes, cornbread mixes are a decent option when you're short on time yet still want to serve fresh-from-the-oven bread with your holiday meal. With so many cornbread mixes on the market, I decided to limit my taste test to the three least expensive, most basic brands. With each, the yield was enough for an 8x8-inch pan of cornbread. * Hodgson Mill, Whole Grain Cornmeal and Wheat Four Cornbread and Muffin Mix ($1.69) * Jiffy, Corn Muffin Mix (40 cents) * Key Food (supermarket generic), Quality Easy Corn Muffin Mix (45 cents) Hodgson Mill 20081121-hodgsons.jpg This mix looked very much like oat bran: pale brown with flakes of whole grains in various shapes and sizes. In order to make basic cornbread (the box also provides instructions for a Mexican version with minced onion, cheddar cheese, and jalapeño) I simply added 1 tablespoon of vegetable oil, an egg, and 3/4 cup of milk. I stirred everything together with a fork, noting that the batter looked very runny. Indeed, this cornbread turned out gummy, spongy, and extremely thin. It also lacked the familiar sweetness I was hoping for, and any corn flavor was overpowered by the intense taste of bran. While this was certainly the healthiest version I tried, a food's fiber content isn't really something I'm concerned about at Thanksgiving. Jiffy 20081121-jiffy.jpg According to the box, this was a recipient of an "American Academy of Taste Gold Medal Award." The mix poured out of the box the color of dandelions and smelling of sugar, just as I remembered. It needed only an egg and 1/3 a cup of milk—1/2 a cup less than the Hodgson Mill, despite the fact there was an ounce more of mix (8.5 ounces to Hodgson's 7.5 ounces). This cornbread baked up puffy and even with buttery brown edges and grainy, toothsome crumbs. Key Food 20081121-keyfood.jpg The last version I tried was Key Food, the supermarket generic. For all appearances, this mix was very similar to Jiffy's, but even brighter yellow in color. The additions—one egg, 1/3 milk—were also identical. Yet ultimately it baked unevenly, darkening too quickly at the edges, and the taste was much too sugary. A careful reading of the nutrition facts revealed that the Key Food mix, which weighs in at 7.5 ounces, contains 8 grams of sugar. The slightly heftier Jiffy mix has only 7 grams of sugar. Conclusions While you can't judge a book by its cover, maybe you can judge a baking mix by its box: Jiffy's declares itself "America's Favorite," and it certainly was my top choice out of the three I tested. I would recommend it as a solid, if not sensational, addition to your holiday bread basket. And if you find yourself with an extra minute or two, take a cue from Jeremy Jackson, the author of one of my favorite cookbooks, The Cornbread Book, and try one of these toss-ins: 1 cup of fresh corn kernels; 1 clove of minced garlic; 1'2 cup of diced sun-dried tomatoes; 1/4 to 1 cup of poppy seeds, pumpkin seeds, or sesame seeds; 1/4 to 1 cup of walnuts or pecans; 1 cup of chopped dried figs; or 1/4 cup minced fresh herbs. Related Corn Bread Dressing with Pecans and Bacon Corn bread cook-off [Talk] The Cartoon Kitchen: Clam Cornbread [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Lucy Baker) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UMaQVSlUkvg/cornbread-boxed-mixes-review-thanksgiving.html Fri, 21 Nov 2008 19:00:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <img alt="20081121-cornbread.jpg" src="http://www.seriouseats.com/images/20081121-cornbread.jpg">Thanksgiving is more than a little overwhelming. There's a turkey to roast, potatoes to mash, and pies to bake, not to mention hors d'oeuvres, first courses (green salad with <a href="http://www.seriouseats.com/recipes/2007/11/cranberry-salad-dressing-recipe.html">cranberry dressing</a> or <a href="http://www.seriouseats.com/recipes/2008/11/butternut-squash-soup-with-sweet-italian-sausage-grilling-recipe.html">butternut squash soup</a>?), sauces, and condiments. And while you'll never catch me scooping cranberry sauce from a can, or dipping my drumstick into bottled gravy, I will confess to baking last-minute cornbread from a box. Incredibly cheap, impossibly easy, and ready in minutes, cornbread mixes are a decent option when you're short on time yet still want to serve fresh-from-the-oven bread with your holiday meal. With so many cornbread mixes on the market, I decided to limit my taste test to the three least expensive, most basic brands. With each, the yield was enough for an 8x8-inch pan of cornbread. <ul> <li><a href="http://www.hodgsonmill.com/">Hodgson Mill</a>, Whole Grain Cornmeal and Wheat Four Cornbread and Muffin Mix ($1.69)</li> <li><a href="http://www.jiffymix.com/">Jiffy</a>, Corn Muffin Mix (40 cents)</li> <li><a href="http://www.keyfood.com/">Key Food</a> (supermarket generic), Quality Easy Corn Muffin Mix (45 cents)</li> </ul> <h4>Hodgson Mill</h4> <img alt="20081121-hodgsons.jpg" src="http://www.seriouseats.com/images/20081121-hodgsons.jpg"> This mix looked very much like oat bran: pale brown with flakes of whole grains in various shapes and sizes. In order to make basic cornbread (the box also provides instructions for a Mexican version with minced onion, cheddar cheese, and jalapeño) I simply added 1 tablespoon of vegetable oil, an egg, and 3/4 cup of milk. I stirred everything together with a fork, noting that the batter looked very runny. Indeed, this cornbread turned out gummy, spongy, and extremely thin. It also lacked the familiar sweetness I was hoping for, and any corn flavor was overpowered by the intense taste of bran. While this was certainly the healthiest version I tried, a food's fiber content isn't really something I'm concerned about at Thanksgiving. <h4>Jiffy</h4> <img alt="20081121-jiffy.jpg" src="http://www.seriouseats.com/images/20081121-jiffy.jpg"> According to the box, this was a recipient of an "American Academy of Taste Gold Medal Award." The mix poured out of the box the color of dandelions and smelling of sugar, just as I remembered. It needed only an egg and 1/3 a cup of milk—1/2 a cup less than the Hodgson Mill, despite the fact there was an ounce more of mix (8.5 ounces to Hodgson's 7.5 ounces). This cornbread baked up puffy and even with buttery brown edges and grainy, toothsome crumbs. <h4>Key Food</h4> <img alt="20081121-keyfood.jpg" src="http://www.seriouseats.com/images/20081121-keyfood.jpg"> The last version I tried was <a href="http://www.keyfood.com/">Key Food</a>, the supermarket generic. For all appearances, this mix was very similar to Jiffy's, but even brighter yellow in color. The additions—one egg, 1/3 milk—were also identical. Yet ultimately it baked unevenly, darkening too quickly at the edges, and the taste was much too sugary. A careful reading of the nutrition facts revealed that the Key Food mix, which weighs in at 7.5 ounces, contains 8 grams of sugar. The slightly heftier Jiffy mix has only 7 grams of sugar. <h4>Conclusions</h4> While you can't judge a book by its cover, maybe you can judge a baking mix by its box: Jiffy's declares itself "America's Favorite," and it certainly was my top choice out of the three I tested. I would recommend it as a solid, if not sensational, addition to your holiday bread basket. And if you find yourself with an extra minute or two, take a cue from Jeremy Jackson, the author of one of my favorite cookbooks, <a href="http://www.amazon.com/exec/obidos/ASIN/0060096799/serieats-20">The Cornbread Book</a>, and try one of these toss-ins: 1 cup of fresh corn kernels; 1 clove of minced garlic; 1'2 cup of diced sun-dried tomatoes; 1/4 to 1 cup of poppy seeds, pumpkin seeds, or sesame seeds; 1/4 to 1 cup of walnuts or pecans; 1 cup of chopped dried figs; or 1/4 cup minced fresh herbs. <h5>Related</h5> <a href="http://www.seriouseats.com/recipes/2007/10/serious-thanksgiving-corn-bread-dressing-with.html">Corn Bread Dressing with Pecans and Bacon</a> <a href="http://www.seriouseats.com/talk/2008/09/corn-bread-cookoff.html">Corn bread cook-off</a> [Talk] <a href="http://www.seriouseats.com/recipes/2008/04/the-cartoon-kitchen-clam-cornbread-recipe.html">The Cartoon Kitchen: Clam Cornbread</a> <a href="http://feedads.googleadservices.com/~a/Beq1V4-_RpK403J6pcPdRN9kVTM/a"><img src="http://feedads.googleadservices.com/~a/Beq1V4-_RpK403J6pcPdRN9kVTM/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=WLSNOyRZ"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=Nx2jFwjQ"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=Nx2jFwjQ"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=KZtONYUZ"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=xJlcUkru"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=xJlcUkru"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=RVVjKrFb"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=QHyeD7rH"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/UMaQVSlUkvg"> 2008-11-21T19:00:00Z You’re tagged! http://feeds.feedburner.com/~r/DutchGirlCooking/~3/461040202/ Yes, you can stop checking the address bar, you’re at the right blog! Just a small personal posting for a change. Little break from food blogging for something I don’t do too often. Well, never is more like it. I’ve been tagged by Donal, my all time favorite food blogger. How could I say no? It’s impossible! So now I have to come up with 7 things you don’t know about me. Yikes, my photography and food is one thing, but this is about me and not my food. Kinda scary. On the bright side, it won’t be too hard because aside from food postings I don’t blog about myself or my personal life, at least not on here. So here we go! Here I am …. … and this you don’t know about me: 1: I’m the baby of the family, the youngest of 9 children. I have 5 sisters and three brothers. There, try and top that! 2: I have a rather serious snake phobia and no clue how or where I got it. I thank my lucky stars I live in a country where snakes are uncommon so I have little chance of running into one. I can’t even stand to touch a magazine that I know has snake photos in it. During one of my last amusement park visits I was waiting in line for some killer roller coaster ride, when this woman came over to entertain the waiting crowd with (of course) a snake act. I told her to steer clear of me and she thought it was funny not to. Big mistake. Huge mistake. I really wanted to …., well, fill in the dots yourself. If it wouldn’t have been for the humongous snake draped around her neck, I don’t know what would have happened. 3: I’m a major computer geek. A total and utter tech nerd. Many, many years of working in the IT business does that to a girl. It’s a man’s world there and you have to really prove yourself there as a woman. 4: I try to eat healthy most of the time and also try to avoid chemically processed food, but have a major weakness for pringles. No can of pringles is safe for my groping hands. 5: I love buddha statues and rosaries. They’re all over my house. 6: I do all the building/decorating/painting in and around the house myself. I don’t mind breaking a few nails on that and am actually pretty handy! Just finished painting the living room. As a matter of fact, I cooked and did the photos for my posting at PW inbetween painting two walls. At least I can say I’m the proud owner of a wall partially painted with magnet paint. It’s a huge photoframe now! 7: The last time I had a facial or manicure was probably back when I was 17 years old. I just started beauty school and we had to practice on each other. Never did finish beauty school, but that was because I just didn’t belong there! It was the nerd in me screaming ‘”get outta here NOW’, while you still can!” Now it would be fun to get to know more about a few of the other bloggers out there, so it’s my turn to tag! The Topiary Lady Cathy (Where’s my damn answer) Piggy’s Cooking Journal Big Red Kitchen For The Love Of Cooking My First Kitchen Twospoons [IMAGE] nobody@example.com (Kay) non food http://feeds.feedburner.com/~r/DutchGirlCooking/~3/461040202/ Fri, 21 Nov 2008 18:43:47 -0000 Yes, you can stop checking the address bar, you’re at the right blog! Just a small personal posting for a change. Little break from food blogging for something I don’t do too often. Well, never is more like it. I’ve been tagged by <a href="http://www.thegoodmoodfoodblog.com/" target="_blank">Donal</a>, my all time favorite food blogger. How could I say no? It’s impossible! So now I have to come up with 7 things you don’t know about me. Yikes, my photography and food is one thing, but this is about me and not my food. Kinda scary. On the bright side, it won’t be too hard because aside from food postings I don’t blog about myself or my personal life, at least not on here. So here we go! Here I am …. <img src="http://www.kayotic.nl/photography/kay/blog.jpg" alt=""> … and this you don’t know about me: 1: I’m the baby of the family, the youngest of 9 children. I have 5 sisters and three brothers. There, try and top that! 2: I have a rather serious snake phobia and no clue how or where I got it. I thank my lucky stars I live in a country where snakes are uncommon so I have little chance of running into one. I can’t even stand to touch a magazine that I know has snake photos in it. During one of my last amusement park visits I was waiting in line for some killer roller coaster ride, when this woman came over to entertain the waiting crowd with (of course) a snake act. I told her to steer clear of me and she thought it was funny not to. Big mistake. Huge mistake. I really wanted to …., well, fill in the dots yourself. If it wouldn’t have been for the humongous snake draped around her neck, I don’t know what would have happened. 3: I’m a major computer geek. A total and utter tech nerd. Many, many years of working in the IT business does that to a girl. It’s a man’s world there and you have to really prove yourself there as a woman. 4: I try to eat healthy most of the time and also try to avoid chemically processed food, but have a major weakness for pringles. No can of pringles is safe for my groping hands. 5: I love buddha statues and rosaries. They’re all over my house. 6: I do all the building/decorating/painting in and around the house myself. I don’t mind breaking a few nails on that and am actually pretty handy! Just finished painting the living room. As a matter of fact, I cooked and did the photos for my posting at PW inbetween painting two walls. At least I can say I’m the proud owner of a wall partially painted with magnet paint. It’s a huge photoframe now! 7: The last time I had a facial or manicure was probably back when I was 17 years old. I just started beauty school and we had to practice on each other. Never did finish beauty school, but that was because I just didn’t belong there! It was the nerd in me screaming ‘”get outta here NOW’, while you still can!” Now it would be fun to get to know more about a few of the other bloggers out there, so it’s my turn to tag! <a href="http://thetopiarylady.blogspot.com/" target="_blank">The Topiary Lady</a> <a href="http://www.wheresmydamnanswer.com/WP02/" target="_blank">Cathy (Where’s my damn answer)</a> <a href="http://www.piggyscookingjournal.com/" target="_blank">Piggy’s Cooking Journal</a> <a href="http://www.bigredkitchen.com/" target="_blank">Big Red Kitchen</a> <a href="http://fortheloveofcooking-recipes.blogspot.com/" target="_blank">For The Love Of Cooking</a> <a href="http://www.myfirstkitchen.net/" target="_blank">My First Kitchen</a> <a href="http://twospoons.wordpress.com/twospoons-ultimate-guide-to-saving-money/" target="_blank">Twospoons</a> <img src="http://feeds.feedburner.com/~r/DutchGirlCooking/~4/461040202"> 2008-11-21T18:43:47Z In Videos: Sarah Palin Interview with Turkey Slaughter in Background http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/qyOLT1hUce0/sarah-palin-turkey-slaughter-killed-video.html From Serious Eats 20081121-turkey-slaughter.jpg While watching TV last night, I caught the news snippet of Alaska Governor Sarah Palin pardoning a turkey and then talking to reporters about something afterward. I have no idea what she was talking about, though, because I was too busy gawking at the turkey slaughter going on behind her. The video, after the jump. Don't worry, MSNBC, where the clip originated, has blurred any gory details. Sarah Palin Turkey Slaughter, Censored Version Sarah Palin Turkey Slaughter, Raw Cut [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Adam Kuban) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/qyOLT1hUce0/sarah-palin-turkey-slaughter-killed-video.html Fri, 21 Nov 2008 18:30:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <a href="http://www.seriouseats.com/2008/11/sarah-palin-turkey-slaughter-killed-video.html"><img alt="20081121-turkey-slaughter.jpg" src="http://www.seriouseats.com/images/20081121-turkey-slaughter.jpg"></a> While watching TV last night, I caught the news snippet of Alaska Governor Sarah Palin pardoning a turkey and then talking to reporters about something afterward. I have no idea what she was talking about, though, because I was too busy gawking at the turkey slaughter going on behind her. The video, after the jump. Don't worry, MSNBC, where the clip originated, has blurred any gory details. <h4>Sarah Palin Turkey Slaughter, Censored Version</h4> <div class="videoEmbed"><iframe height="339" width="425" frameborder="0" scrolling="no"></iframe></div> <h4>Sarah Palin Turkey Slaughter, Raw Cut</h4> <div class="videoEmbed"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/z-kjM1asH-8&hl=en&fs=1" /> <param name="allowFullScreen" value="true" /> <param name="allowscriptaccess" value="always" /> <embed allowscriptaccess="always" allowfullscreen="true" width="425" height="344" /></object></div> <a href="http://feedads.googleadservices.com/~a/ZrFha1wVdEjiORWnsfi6cfqZ8Fk/a"><img src="http://feedads.googleadservices.com/~a/ZrFha1wVdEjiORWnsfi6cfqZ8Fk/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=eIWsKVnM"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=3duIRTRF"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=3duIRTRF"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=5eZ9hEL5"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=3PfQ1NQo"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=3PfQ1NQo"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=5xIDax0W"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=76NzUHgA"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/qyOLT1hUce0"> 2008-11-21T18:30:00Z Cook the Book: Garlic and Rosemary Potato Puree http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/YlSA0LItjO0/martha-stewart-rosemary-garlic-mashed-potatoes-recipe.html From Recipes 20081117-marthastewartscookingschool.jpgI love garlicky mashed potatoes, but seldom make them because I can't be bothered to roast the cloves. Thanks to Martha Stewart, author of this week's Cook the Book selection and the genius behind the concept of boiling the garlic with the potatoes, I'll be eating garlic mashed potatoes a lot more often. Subtly herbed and silky with cream, this luxurious puree makes a perfect side for a festive meal. For a rustic, weeknight variation, Martha suggests that you omit the rosemary, substitute a quarter-cup each of butter and good olive oil for the cream, and swirl in some chopped parsley to finish. Win 'Martha Stewart's Cooking School' In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Martha Stewart's Cooking School. Enter to win here » Garlic and Rosemary Potato Puree Adapted from Martha Stewart's Cooking School - makes 4 cups, or about 6 portions - Ingredients 3/4 cup heavy cream 1 to 2 tablespoons rosemary leaves (from about 2 sprigs) 1/2 cup (1 stick) unsalted butter 2 pounds red or white potatoes 2 garlic cloves, peeled Coarse salt and freshly ground white pepper Procedure 1. Bring cream and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. 2. Strain through a fine sieve (to remove the herbs as well as any skin that might have formed) and clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm (either over lowest setting on the stove or in a warm spot). 3. Meanwhile, peel and cut potatoes into 1 1/2-inch pieces, then place in a medium stockpot and cover with water. Add the garlic and a generous amount of salt and bring to a boil, then reduce to a rapid simmer. 4. Cook until potatoes are very tender when pierced with the tip of a paring knife, about 15 minutes. Drain well, then return to pot and set over low heat, stirring until the potatoes are thoroughly dry. 5. While potatoes are still hot, pass through a ricer or a food mill fitted with the fine disk. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. 6. Reheat over medium heat with a little more cream (or water), if necessary, before serving. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Michele Humes) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/YlSA0LItjO0/martha-stewart-rosemary-garlic-mashed-potatoes-recipe.html Fri, 21 Nov 2008 18:00:00 -0000 <a href="http://www.seriouseats.com/recipes/">From Recipes</a> <a href="http://www.amazon.com/dp/0307396444/?tag=serieats-20"><img alt="20081117-marthastewartscookingschool.jpg" src="http://www.seriouseats.com/images/20081117-marthastewartscookingschool.jpg"></a>I love garlicky mashed potatoes, but seldom make them because I can't be bothered to roast the cloves. Thanks to Martha Stewart, author of this week's Cook the Book selection and the genius behind the concept of boiling the garlic with the potatoes, I'll be eating garlic mashed potatoes a lot more often. Subtly herbed and silky with cream, this luxurious puree makes a perfect side for a festive meal. For a rustic, weeknight variation, Martha suggests that you omit the rosemary, substitute a quarter-cup each of butter and good olive oil for the cream, and swirl in some chopped parsley to finish. Win 'Martha Stewart's Cooking School' In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Martha Stewart's Cooking School. <a href="http://www.seriouseats.com/2008/11/martha-stewarts-cooking-school-cookbook.html">Enter to win here »</a> <h4>Garlic and Rosemary Potato Puree</h4> Adapted from Martha Stewart's Cooking School - makes 4 cups, or about 6 portions - <h5>Ingredients</h5> 3/4 cup heavy cream 1 to 2 tablespoons rosemary leaves (from about 2 sprigs) 1/2 cup (1 stick) unsalted butter 2 pounds red or white potatoes 2 garlic cloves, peeled Coarse salt and freshly ground white pepper <h5>Procedure</h5> 1. Bring cream and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. 2. Strain through a fine sieve (to remove the herbs as well as any skin that might have formed) and clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm (either over lowest setting on the stove or in a warm spot). 3. Meanwhile, peel and cut potatoes into 1 1/2-inch pieces, then place in a medium stockpot and cover with water. Add the garlic and a generous amount of salt and bring to a boil, then reduce to a rapid simmer. 4. Cook until potatoes are very tender when pierced with the tip of a paring knife, about 15 minutes. Drain well, then return to pot and set over low heat, stirring until the potatoes are thoroughly dry. 5. While potatoes are still hot, pass through a ricer or a food mill fitted with the fine disk. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. 6. Reheat over medium heat with a little more cream (or water), if necessary, before serving. <a href="http://feedads.googleadservices.com/~a/bKaqi_v8CEouj9Cue5qVsZGa2yE/a"><img src="http://feedads.googleadservices.com/~a/bKaqi_v8CEouj9Cue5qVsZGa2yE/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=IPFlmgQI"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=vq6zBnCO"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=vq6zBnCO"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=UjPljz8k"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=6mkXqLf1"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=6mkXqLf1"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=BcLGfSWM"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=mLj1D9EM"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/YlSA0LItjO0"> 2008-11-21T18:00:00Z In Videos: The Whole Hog Project http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UYVq5II5Zxg/in-videos-chicago-readers-whole-hog-project-mulefoot-pigs.html From Serious Eats 20081120-video-mulefootpigs.jpg A year and a half ago, Mike Sula of the Chicago Reader embarked on a project. The Whole Hog Project would follow three mulefoot pigs (Edna, Erma, and Endive) from birth (on a Wisconsin farm) to death (at a slaughterhouse) to an afterlife (at Chicago's Blackbird restaurant). The hairy oinkers, known for having uncloven hooves like mules, would be spotlighted in a fancy six-course dinner. "I've never seen my food walking around before," his friend and and videographer throughout the project, Mike Gebert of Sky Full of Bacon, admitted. Why were they putting themselves through this? Mulefoot pigs are an endangered American breed that, two years ago, only had 200 to their name. While eating an endangered animal seems like a bad idea, farmer Linda Derrickson debunked this theory: “If you treat them like a zoo animal they’ll become zoo animals." To foster the animal's genetic vitality, you actually should eat them. In an era of blogging and meta-blogging—when old-fashioned reporting can fall by the wayside—it was touching to stop and watch Sula's story unfold, in both words and Gebert's videos. Watch both parts of the Whole Hog Project, after the jump. The Whole Hog Project, Part 1 Sky Full of Bacon 05: There Will Be Pork (pt. 1) from Michael Gebert on Vimeo The Whole Hog Project, Part 2 Sky Full of Bacon 06: There Will Be Pork (pt. 2) from Michael Gebert on Vimeo. Related How to Butcher a Whole Pig's Head Butchers: Is there a need for them? [Talk] The Anatomy of a Swine: Good, Good, and Real Good [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Erin Zimmer) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/UYVq5II5Zxg/in-videos-chicago-readers-whole-hog-project-mulefoot-pigs.html Fri, 21 Nov 2008 17:15:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <img alt="20081120-video-mulefootpigs.jpg" src="http://www.seriouseats.com/images/20081120-video-mulefootpigs.jpg"> A year and a half ago, Mike Sula of the Chicago Reader embarked on a project. <a href="http://www.chicagoreader.com/features/stories/wholehog/">The Whole Hog Project</a> would follow three mulefoot pigs (Edna, Erma, and Endive) from birth (on a Wisconsin farm) to death (at a slaughterhouse) to an afterlife (at Chicago's <a href="http://www.blackbirdrestaurant.com/">Blackbird</a> restaurant). The hairy oinkers, known for having uncloven hooves like mules, would be spotlighted in a fancy six-course dinner. "I've never seen my food walking around before," his friend and and videographer throughout the project, Mike Gebert of <a href="http://www.skyfullofbacon.com/">Sky Full of Bacon</a>, admitted. Why were they putting themselves through this? Mulefoot pigs are an endangered American breed that, two years ago, only had 200 to their name. While eating an endangered animal seems like a bad idea, farmer Linda Derrickson debunked this theory: “If you treat them like a zoo animal they’ll become zoo animals." To foster the animal's genetic vitality, you actually should eat them. In an era of blogging and meta-blogging—when old-fashioned reporting can fall by the wayside—it was touching to stop and watch Sula's story unfold, in both <a href="http://www.chicagoreader.com/features/stories/wholehog/">words</a> and Gebert's videos. Watch both parts of the Whole Hog Project, after the jump. <h4>The Whole Hog Project, Part 1</h4> <div class="videoEmbed"><object width="400" height="225"><param name="allowfullscreen" value="true" /> <param name="allowscriptaccess" value="always" /> <param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=2215124&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" /> <embed allowfullscreen="true" allowscriptaccess="always" width="400" height="225" /></object> <a href="http://vimeo.com/2215124">Sky Full of Bacon 05: There Will Be Pork (pt. 1)</a> from <a href="http://vimeo.com/user384019">Michael Gebert</a> on <a href="http://vimeo.com">Vimeo</a></div> <h4>The Whole Hog Project, Part 2</h4> <div class="videoEmbed"><object width="400" height="300"><param name="allowfullscreen" value="true" /> <param name="allowscriptaccess" value="always" /> <param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=2254342&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" /> <embed allowfullscreen="true" allowscriptaccess="always" width="400" height="300" /></object> <a href="http://vimeo.com/2254342">Sky Full of Bacon 06: There Will Be Pork (pt. 2)</a> from <a href="http://vimeo.com/user384019">Michael Gebert</a> on <a href="http://vimeo.com">Vimeo</a>.</div> <h5>Related</h5> <a href="http://www.seriouseats.com/2008/09/how-to-butcher-a-whole-pigs-head-chris-consentino.html">How to Butcher a Whole Pig's Head</a> <a href="http://www.seriouseats.com/2008/09/how-to-butcher-a-whole-pigs-head-chris-consentino.html">Butchers: Is there a need for them?</a> [Talk] <a href="http://www.seriouseats.com/2008/07/anatomy-of-swine-good-pork-belly.html">The Anatomy of a Swine: Good, Good, and Real Good</a> <a href="http://feedads.googleadservices.com/~a/_c-A6Uk6-X7JT7dyRBGy3SFwins/a"><img src="http://feedads.googleadservices.com/~a/_c-A6Uk6-X7JT7dyRBGy3SFwins/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=6Ft9gSCA"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=yd5KjJYK"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=yd5KjJYK"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=XpkVYyjT"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=5SXjkH6B"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=5SXjkH6B"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=yYS1o1q8"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=LYUZUXfH"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/UYVq5II5Zxg"> 2008-11-21T17:15:00Z Serious Grape: Serving Wine At Special Meals http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/cpvEjeWRDwI/how-to-serve-wine.html From Serious Eats On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. This week, serving wine 101. onwine.jpg Photograph from get directly down on Flickr A lot of wine will be served at dinners all over America in the next week. There will be family dinners, pre-family dinners, Turkey Day dinners, and “We Survived!” dinners. Naturally, a lot of people are wondering how to serve wine to maximize its flavor. Here's a handy primer on how to serve wine, including how to chill wine quickly, proper serving temperatures for a range of popular wines, and whether or not you should let red wine breathe. You can use this advice all year around—but it's especially nice during the holidays to cross one worry off your list. At what temperature should I chill my wine? I've received this question several times from Serious Grape readers. Basically, we drink our white wines too cold (which blunts the flavors) and our red wines too warm (which amplifies the alcohol sensation). So what is the right temperature? That depends on the wine. Here are some guidelines: Most white wines, ice wine, or other white dessert wines and sparkling wines: 45 to 50 degrees Sauternes, White Burgundy: 50 to 55 degrees Beaujolais, Rosé: 55 degrees Tawny and NV Ports, Madeira: 57 degrees Red wines: 60 to 65 degrees Vintage Port: 65 degrees What's the best way to chill wine? The fastest way to chill wine is to put it in a bucket or the sink with a mixture of half ice and half water. Ice alone is not as fast. If you put the wine in a mix of water and ice, you will lower the temperature of a wine that’s about 68 degrees to around 48 degrees in 20 to 30 minutes. It would take you two to three hours in a refrigerator to achieve this level of coolness. The sink is full of dirty dishes and I can’t find a bucket. What do I do now? If there's room in your fridge, you can put white or sparkling wine in the fridge for 2 to 3 hours and red wine in the fridge for one hour. That should take your wine to the right temperature, if your house or apartment is around 68 degrees. Should I let my red wine breathe? Though most wine is drinkable straight from the bottle, if you are serving a young red wine (that is, with a vintage designation on it within the past 2 to 3 years) then it will benefit from getting some air before you drink it. You may find the wine is softer, smoother, and has less of a sense of puckery tannins if you let it breathe. You can give wine some air one of two ways. You can decant the wine, which involves pouring the wine from the bottle into a pitcher or decanter 30-60 minutes before you want to drink it. Don’t have a decanter, or can’t bear to wash it afterward? You can get the same benefit from pouring the wine into the glasses 30 minutes before you sit down to eat. Just pulling the cork does not really help wine to breathe, given the small amount of air that can get into the bottle, so don’t bother! Wines that benefit most from breathing include Cabernet Sauvignon, Merlot, and other full-bodied reds. If you are drinking Beaujolais and Pinot Noir, you may find that the difference is negligible. I'm serving an older red wine. Should I let that breathe, too? No. The aromas and flavors of older red wines can fade quickly once they’re exposed to the air. The only reason to decant an older red wine is to capture any sediment—natural particles that gather on the sides and bottom of old wine bottles. If you don’t want to decant, then set your bottle upright for 6 to 7 hours before serving to led the sediment settle to the bottom and then pour carefully, leaving the last one-fourth to half-inch of wine in the bottle. If you're careful, that's where all the sediment will be. Do I need special glasses for my wine? Not really, although if you are really into wine you may find that specially-shaped glassware can help you to enjoy particular grape varieties. The only exception I’ve found is with sparkling wine. The shape of a champagne flute helps keep the wine bubbly to the last drop. Did I forget something? If you have a question about how to serve wine that I didn’t include here, ask away in the comments and I’ll do my best to give you an answer. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Deb Harkness) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/cpvEjeWRDwI/how-to-serve-wine.html Fri, 21 Nov 2008 16:15:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> On Fridays, Deb Harkness of <a href="http://goodwineunder20.blogspot.com/">Good Wine Under $20</a> drops by with Serious Grape. This week, serving wine 101. <div class="photo-with-caption"><a href="http://www.seriouseats.com/images/onwine.jpg"><img alt="onwine.jpg" src="http://www.seriouseats.com/images/onwine-thumb.jpg"></a> <a href="http://www.flickr.com/photos/65172294@N00/147216403/">Photograph from get directly down on Flickr</a> </div> A lot of wine will be served at dinners all over America in the next week. There will be family dinners, pre-family dinners, Turkey Day dinners, and “We Survived!” dinners. Naturally, a lot of people are wondering how to serve wine to maximize its flavor. Here's a handy primer on how to serve wine, including how to chill wine quickly, proper serving temperatures for a range of popular wines, and whether or not you should let red wine breathe. You can use this advice all year around—but it's especially nice during the holidays to cross one worry off your list. <h4>At what temperature should I chill my wine?</h4> I've received this question several times from <a href="http://www.seriouseats.com/serious-grape/">Serious Grape</a> readers. Basically, we drink our white wines too cold (which blunts the flavors) and our red wines too warm (which amplifies the alcohol sensation). <h4>So what is the right temperature?</h4> That depends on the wine. Here are some guidelines: Most white wines, ice wine, or other white dessert wines and sparkling wines: 45 to 50 degrees Sauternes, White Burgundy: 50 to 55 degrees Beaujolais, Rosé: 55 degrees Tawny and NV Ports, Madeira: 57 degrees Red wines: 60 to 65 degrees Vintage Port: 65 degrees <h4>What's the best way to chill wine?</h4> The fastest way to chill wine is to put it in a bucket or the sink with a mixture of half ice and half water. Ice alone is not as fast. If you put the wine in a mix of water and ice, you will lower the temperature of a wine that’s about 68 degrees to around 48 degrees in 20 to 30 minutes. It would take you two to three hours in a refrigerator to achieve this level of coolness. <h4>The sink is full of dirty dishes and I can’t find a bucket. What do I do now?</h4> If there's room in your fridge, you can put white or sparkling wine in the fridge for 2 to 3 hours and red wine in the fridge for one hour. That should take your wine to the right temperature, if your house or apartment is around 68 degrees. <h4>Should I let my red wine breathe?</h4> Though most wine is drinkable straight from the bottle, if you are serving a young red wine (that is, with a vintage designation on it within the past 2 to 3 years) then it will benefit from getting some air before you drink it. You may find the wine is softer, smoother, and has less of a sense of puckery tannins if you let it breathe. You can give wine some air one of two ways. You can decant the wine, which involves pouring the wine from the bottle into a pitcher or decanter 30-60 minutes before you want to drink it. Don’t have a decanter, or can’t bear to wash it afterward? You can get the same benefit from pouring the wine into the glasses 30 minutes before you sit down to eat. Just pulling the cork does not really help wine to breathe, given the small amount of air that can get into the bottle, so don’t bother! Wines that benefit most from breathing include Cabernet Sauvignon, Merlot, and other full-bodied reds. If you are drinking Beaujolais and Pinot Noir, you may find that the difference is negligible. <h4>I'm serving an older red wine. Should I let that breathe, too?</h4> No. The aromas and flavors of older red wines can fade quickly once they’re exposed to the air. The only reason to decant an older red wine is to capture any sediment—natural particles that gather on the sides and bottom of old wine bottles. If you don’t want to decant, then set your bottle upright for 6 to 7 hours before serving to led the sediment settle to the bottom and then pour carefully, leaving the last one-fourth to half-inch of wine in the bottle. If you're careful, that's where all the sediment will be. <h4>Do I need special glasses for my wine?</h4> Not really, although if you are really into wine you may find that specially-shaped glassware can help you to enjoy particular grape varieties. The only exception I’ve found is with sparkling wine. The shape of a champagne flute helps keep the wine bubbly to the last drop. Did I forget something? If you have a question about how to serve wine that I didn’t include here, ask away in the comments and I’ll do my best to give you an answer. <a href="http://feedads.googleadservices.com/~a/xYfzeuZKatKfcr4pZPQXXk_XVEc/a"><img src="http://feedads.googleadservices.com/~a/xYfzeuZKatKfcr4pZPQXXk_XVEc/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=4C3rPOJX"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=zMvERwS3"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=zMvERwS3"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=OpAWCHbd"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=1BhLsR87"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=1BhLsR87"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=yqg67gHH"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=OPdoE1CX"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/cpvEjeWRDwI"> 2008-11-21T16:15:00Z 6 Days Until Thanksgiving http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/QKjBK-Qw_z8/thanksgiving-planner-6-days.html From Serious Eats Gobble, gobble!Today's Thanksgiving Planning Tip: Purchase ingredients for cranberry sauce and any other things you want to prepare this weekend. [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Linnea Covington) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/QKjBK-Qw_z8/thanksgiving-planner-6-days.html Fri, 21 Nov 2008 16:00:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <a href="http://www.seriouseats.com/tags/Thanksgiving%20Planner"><img alt="Gobble, gobble!" src="http://www.seriouseats.com/images/turkey-qb.png"></a>Today's Thanksgiving Planning Tip: Purchase ingredients for cranberry sauce and any other things you want to prepare this weekend. <a href="http://feedads.googleadservices.com/~a/QDKnI-hWB5xVtLwfmO7G1BYIAG8/a"><img src="http://feedads.googleadservices.com/~a/QDKnI-hWB5xVtLwfmO7G1BYIAG8/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=X9lg57O2"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=GZL29ifn"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=GZL29ifn"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=VKCpDv3C"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=cQWUYMx0"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=cQWUYMx0"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ybncdpgn"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=UEEP0XYP"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/QKjBK-Qw_z8"> 2008-11-21T16:00:00Z Blogwatch: Atomic Deer Turds http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/5NJlCJP368o/blogwatch-atomic-deer-turds.html From Serious Eats 20081120-deerturds.jpg Photograph courtesy of Robb Walsh Need another easy, filling and delicious finger food for your football parties? Robb Walsh of the Houston Press featured atomic deer turds as a treat for the Texas tailgaters. Ground venison sausage, jalapenos, and cheese wrapped into a neat little ball? How could you go wrong? Walsh also lists variations on the dish by using different meats, cheeses, and animals to name the turds after. I for one love jalapeno poppers so this dish is right up my ally. What's your favorite gaming finger food? [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Linnea Covington) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/5NJlCJP368o/blogwatch-atomic-deer-turds.html Fri, 21 Nov 2008 15:30:00 -0000 <a href="http://www.seriouseats.com/">From Serious Eats</a> <img alt="20081120-deerturds.jpg" src="http://www.seriouseats.com/images/20081120-deerturds.jpg"> <a href="http://blogs.houstonpress.com/eating/">Photograph courtesy of Robb Walsh</a> Need another easy, filling and delicious finger food for your football parties? Robb Walsh of the Houston Press featured <a href="http://blogs.houstonpress.com/eating/2008/11/texas_tailgating_atomic_deer_t.php">atomic deer turds</a> as a treat for the Texas tailgaters. Ground venison sausage, jalapenos, and cheese wrapped into a neat little ball? How could you go wrong? Walsh also lists variations on the dish by using different meats, cheeses, and animals to name the turds after. I for one love jalapeno poppers so this dish is right up my ally. What's your favorite gaming finger food? <a href="http://feedads.googleadservices.com/~a/fbaNSIIpYqhQ1-w85NB9nCOT0fw/a"><img src="http://feedads.googleadservices.com/~a/fbaNSIIpYqhQ1-w85NB9nCOT0fw/i"></a> <div class="feedflare"><a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ezoX4wCf"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=41"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ogBlaKyw"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=ogBlaKyw"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=OLrFk9EE"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=52"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=a7x874oo"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?i=a7x874oo"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=H5Y6F53j"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=50"></a> <a href="http://feeds.seriouseats.com/~f/seriouseatsfeaturesvideos?a=ZseIQd4v"><img src="http://feedproxy.google.com/~f/seriouseatsfeaturesvideos?d=120"></a></div> <img src="http://feedproxy.google.com/~r/seriouseatsfeaturesvideos/~4/5NJlCJP368o"> 2008-11-21T15:30:00Z Good Dog's Cheese-Stuffed Burger in Philadelphia http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/B9HmguEmmrE/good-dog-cheese-stuffed-burger-philadelphia-pennsylvania.html From A Hamburger Today 20081117-gooddog-burger.jpg Two weekends ago when I visited Philadelphia I used Joy Manning's Philadelphia recommendations as a fooding guide. Of course, that meant hitting up Good Dog for one of their Roquefort-stuffed, caramelized onion-topped burgers, even if that meant dragging my vegetarian friend along (he was a good sport!). Check out this autopsy shot, after the jump. 20081117-gooddog-burger-innards.jpg Although a necessity for the purposes of this blog, cutting the burger in half and unleashing a river of molten cheese is probably not a good idea. I'm sad to say that I was a bit disappointed by the burger, but then it probably would've tasted better if I hadn't spent the time attempting to stuff the gooey cheese back into the meaty cavity. Considering that one of my favorite parts of a burger is the warm, juicy, pink center—which in this case is replaced with funky blue cheese—it's possible that I'm adverse to all cheese-stuffed burgers (this was my first). Don't get me wrong; I love molten cheese with meat (who doesn't?), but I think I prefer it on my burger, not inside it. The patty was cooked more done than I would've preferred; maybe I should've asked for rare instead of medium-rare. I did like that it came with a mix of sweet potato and regular potato fries. Alas, AHT founder Adam Kuban would probably disapprove. Maybe my not-so-succulent burger was a fluke. Food critic Craig LaBan of the Philadelphia Inquirer loves the Good Dog burger so much that he sang about it in this song (and epic video) he wrote about his favorite cheeseburgers. Watch the madness below. 'Cheeseburger, I Hold' by Craig LaBan Good Dog Bar and Restaurant 224 South 15th Street, Philadelphia PA 19102 (map) 215-985-9600 Related Best Three Seconds: Watching a Jucy Lucy Ooze Cheese Cooked: The Juicy Loosey In Los Angeles, Fred 62's Jucy Lucy Is Like In-N-Out on Steroids [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE] [IMAGE][IMAGE] nobody@example.com (Robyn Lee) http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/B9HmguEmmrE/good-dog-cheese-stuffed-burger-philadelphia-pennsylvania.html Fri, 21 Nov 2008 15:00:00 -0000 <a href="http://aht.seriouseats.com/">From A Hamburger Today</a> <img alt="20081117-gooddog-burger.jpg" src="http://aht.seriouseats.com/images/20081117-gooddog-burger.jpg"> Two weekends ago when I visited Philadelphia I used Joy Manning's <a href="http://www.seriouseats.com/2008/09/serious-eats-city-food-guide-best-food-in-philadelphia-philly-pennsylvania-pa.html?ref=city-guide-widget">Philadelphia recommendations</a> as a fooding guide. Of course, that meant hitting up Good Dog for one of their Roquefort-stuffed, caramelized onion-topped burgers, even if that meant dragging my vegetarian friend along (he was a good sport!). Check out this autopsy shot, after the jump. <img alt="20081117-gooddog-burger-innards.jpg" src="http://aht.seriouseats.com/images/20081117-gooddog-burger-innards.jpg"> Although a necessity for the purposes of this blog, cutting the burger in half and unleashing a river of molten cheese is probably not a good idea. I'm sad to say that I was a bit disa