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Medium Egg Custard with Marshmallow

"You may think you know what a snowball is. That conical treat of chunky ice where all of the flavor drips out of the bottom of a paper triangle? Nope, that's a snowcone. That fruity, pureed ice that you have to scrape with a wooden spoon? Nope, that's Italian ice. Or maybe the fluffy bowl of ice with condensed milk on top? Wrong again—that's Hawaiian shave ice ... A classic Baltimore snowball arrives in a Styrofoam cup: shaved ice sloshed with sweet syrup—mostly artificial flavoring and not any of that "real fruit" stuff—and typically topped with marshmallow cream. While the ice is shaved, it's not fine enough to dissolve, leaving the snowball chunky and intact enough to survive humid Baltimore summers." SeriousEats covers Baltimore's delicious regional treat, the snowball. Summertime snowballs have been a staple of the city for many, many years. A little bit of ambient snowball stand audio.
posted by codacorolla on Aug 27, 2014 - 24 comments

You'll pourover these instructions, and be hard pressed for better ones!

Coffee Science: How to Make the Best Pourover Coffee at Home
"Most of the roasted coffee bean, about two thirds of the bean's mass, is insoluble cellulose. The other third is dissolvable in water. Of that soluble third, most of it is the good stuff, particularly various organic acids and sugars. The rest are longer-chain molecules that we associate with astringent and bitter tastes. Where we find the happy balance is at the 19-20% point, that is, if you extract the first 19-20% of the mass of the coffee, we tend to find the best flavor balance. More than that and you'll find those astringent and bitter flavors start to dominate. Less than that and you'll find the resulting flavors thin and unbalanced, and with lighter roasted coffees, unusually sour. Timing really is what makes or breaks your coffee brew."
[more inside]
posted by joseph conrad is fully awesome on Aug 5, 2014 - 97 comments

Kenji in Asia

J. Kenji Lopez-Alt, managing culinary director at food blog Serious Eats, recently took an extended trip to China and southeast Asia with his wife, Adri, after driving across the country during a move from New York to San Francisco. He documented his Asia trip on a personal blog set up to elude Chinese censors. [more inside]
posted by ultraviolet catastrophe on Aug 1, 2014 - 14 comments

Frozen fruity goodness

The Science of the Best Sorbet
Though it's just as easy to make as ice cream, sorbet is a little less forgiving—its lack of fat and eggs mean you have to be more careful with your recipe. Now the good news: sorbet has a science like anything else, and once you learn a few things you'll be ready to turn any fruit into fresh, full-flavored, and creamy sorbet—something so creamy you might confuse it for ice cream.
[more inside]
posted by Lexica on Jul 19, 2014 - 11 comments

A dance between math and intuition: Beer pricing

When you go out to a bar or restaurant, have you ever wondered why your beer costs what it does? Here's your chance to find out. [more inside]
posted by joseph conrad is fully awesome on Jul 14, 2014 - 19 comments

DIY sous-vide

Serious Eat's The Food Lab cooks The Perfect Rack Of Lamb. "You don't have a $450 low-temperature water oven"? Good thing it isn't necessary...
posted by the man of twists and turns on Mar 10, 2013 - 36 comments

Are You Experienced?

For the past two Februarys, Serious Eats Chief Creative Officer J. Kenji Alt-Lopez has gone vegan for the entire month. Here he shares the 60 vegan recipes he created during his Vegan Experience.
posted by slogger on Mar 4, 2013 - 72 comments

Serious Eats' Ultimate Turducken

Just in time for (American) Thanksgiving, Serious Eats' Kenji Lopez-Alt provides an illustrated dissertation on the finer points of Turduckening. Warning: Link contains pictures of dead birds in various states of undress.
posted by benbenson on Nov 7, 2012 - 31 comments

...Nor Any Bite to Eat

Serious Eats would like to show-and-tell you nearly every American sandwich. They threw in a few other countries' sandwiches, as well. This was a rather last-minute observance of National Sandwich Month.
posted by gilrain on Sep 4, 2012 - 189 comments

Let's settle this with science (and a side of fries)

In-N-Out vs. Five Guys vs. Shake Shack: a careful comparison of three hamburger heavyweights. (Previously.)
posted by rewil on May 18, 2011 - 259 comments

Om nom nom

Anko is a French bulldog who likes to eat.
posted by bewilderbeast on Dec 30, 2010 - 30 comments

It doesn't need to be pretty, it needs to be good.

[Cooking Filter] Serious Eats' Kenji Lopez-Alt explains what to look for in a meat cleaver.
posted by BZArcher on Aug 11, 2010 - 20 comments

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