Feed Us Back: Comments of the Week

– We thought Sweet Fiend had made the ultimate All-American recipe when she dreamed up chocolate and beer filled donuts, but reader Jim takes it to an even higher level:

I making these today with this beer.
http://www.boulevard.com/BoulevardBeers/chocolate-ale/
It’s a chocolate Ale from Kansas City. If you can find it I highly recommend it.

Ahhh. Chocolate and chocolate beer filled donuts. Bravo.

TheGourmetCoffeeGuy isn’t running out to buy a bananza brand automatic banana peeler:

Read More
Sponsored Content

Feed Us Back: Comments of the Week

– You ESers has a field day with our favorite new unitasker, the bananza. debbie koenig:

I love that it’s a “hand-held” banana slicer. Obvs so much more convenient than those bulky room-sized ones.

Britannia, however, is not making fun:

I kinda want one, don’t judge.

– And kitchen geek stands up for parsley as a garnish:

Used to be right there with you on the parsley garnish; but I’ve mellowed a bit. I’m anti curly-parsley and bad parsley but I think fresh flat leaf has its place. Garnish breaks down just like ingredients in the recipe, complementing or contrasting. Your current recipe and Rocco’s example go with the complementing camp. I often use parsley and/or cilantro in dishes that have neither to provide a fresh herb contrast to whatever dish I’m serving. Think about osso bucco and tell me gremolata is out of place as a garnish cutting the richness of the dish.

Finally, flickr user arenamontanas deserves a huge round of applause for somehow providing the perfect photo for this post.

Thanks for simmering with us — see ya next week!

Sponsored Content

Feed Us Back: Comments of the Week

– To be filed under Endless Simmer changes the world, we hear D.C. restaurant ChurchKey can barely keep up with the increased demand for its version of the Luther, ever since ES crowned it the best new sandwich in America. As We Love DC reports:

The Luther’s new-found fame, however, may be its undoing. By the time we ordered our second one (ed. note: bravo), around 1:30pm, the kitchen had already run out of donuts and was scrambling to make more. The manager assured us that we would get our second sandwich, but hinted that we were lucky, since they might not be able to serve them much further into the afternoon. Although reportedly served during an eight hour window on Sundays, the time frame for sampling this creation might be more like three or four hours. Go early to sample, but be prepared to hit the gym on Monday extra hard to work it off.

ChurchKey owners, just let us know what our percentage is for all these extra sandwiches you’re selling. By the way, I’m happy to report We Love DC backs up our adulation of the New Luther:

Read More
Sponsored Content

Feed Us Back: Comments of the Week

smoked meat montreal

– Everyone has their own addition to America’s best new sandwichesMike:

All these look great, but nothing beats the Steak Poutine Pita from U-Need-A-Pita in St. Catharines ON. Steak, Cheese, Fries, and Gravy all in one pita.

Canada:

If you’re ever in Orlando, FL you’ve gotta check out Pom Pom’s teahouse and sandwicheria. The Mama Ling Ling’s thanksgiving dinner sandwich is absolutely phenomenal

What’s yours? Keep the great sandwich list going, and we may have to publish a sequel post. On another note, TimD stands up for the meat-or-die crowd:

Read More
Sponsored Content

Feed Us Back: Comments of the Week

kale chip fail

– Reaching back to an old Friday Fuck Up, erisgrrrl confirms that cooking kale chips is easier said than done:

I have tried to make kale chips twice and both times it was fail city! They looks so easy and tasty! I have no idea what I did wrong but it was no good! So, I totally feel your pain!

Why is this so hard? Some tips please? Anyone?

– In another oldie-but-goodie, real live French-Canadian Jean-Guy Bourque approves of our NYC Tour de Poutine:

I am a French-Canadian who left Montreal for a 6 month visit to the USA 42 years ago, and I’m still here in New Jersey…I am very happy to see that you can finally get a taste of Montreal here in the NYC area! Bravo! What I really hope for is for “smoked meat” to also catch on here…You’ll forget about NY style pastrami once you’ve tried Montreal’s smoked meat! Also the Montreal style of BBQ chicken that you get at places like Chalet BBQ, Benny’s or St Hubert BBQ…

Consider us on board the smoked meat bandwagon!

– Finally, star ES commenter erica offers up some more ideas for what to cook with lentils:

Read More
Sponsored Content

Feed Us Back: Comments of the Week

staub coqvin vs. le creuset braiser

Most of the chatter this week was concentrated in forkitude‘s Ode to Staub:

This thing was a culinary tool workhorse. A Clydesdale of cookware. The creme de la creme of enameled cast iron.

However, not everyone is on team Staub.

Brit showed off his Le Creuset collection:

I’m the proud owner of a Le Creuset grill pan and press, 7.25qt dutch oven, 2.25qt saucier and a 3.5qt casserole all in black with stainless steal knobs and I couldn’t be happier (I didn’t need to list them all but I thought I’d make you weep).

BS’s Mom showed off Le Creuset’s longevity:

Read More
Sponsored Content

Feed Us Back: Comments of the Week

baby eating

debbie koenig says you’ve gotta play it cool if you want to make your baby a foodie:

As the food writer mom of a vexingly picky 4-yr-old: Try not to worry about it too much. Seriously, in my experience a lot of the food refusal is related to power struggles–the more clear it is to my son that I care about what he eats, the less likely he is to try something. Just keep serving–and eating in front of her–all the delicious, healthy stuff you normally eat.

Does this really work? So we should stop slipping truffle oil and sriracha into the baby’s bottle?

Tikabelle shares the most heartwarming soup story we’ve ever heard:

Read More
Sponsored Content
Page 2 of 1112345...10...Last »