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From Serious Eats

Serious Grape: A Mixed Case of Interesting Reds and Whites for Fall

Does the Nero d'Avola go well with gourmet pizza?

Sir Cooksalot at 7:21PM on 09/03/09

From Serious Eats: New York

Best of New York Empanadas

I used to run into the Empanada Man of Williamsburg at a bar called The Abbey. Usually during the week, around 1.30 am. Just go down there and ask the bartender Joe when the Empanada Man comes, he'll let you know.

Sir Cooksalot at 1:16PM on 04/29/09

From Talk

Somewhere to brag about in NY...

A. Bourdain writes lovingly of Masa.

Sir Cooksalot at 11:25AM on 04/27/09

From Talk

Got any suggestions for chicken giblets?

get some wine, some chicken stock, and celery/carrots/onion. saute those bad boys in some olive oil on high heat. remove. add more oil, through in the vegs. add wind. reduce. put the giblets back in. add stock, let it cook for twenty minutes. or until done.

i eat with rice, you can try crusty bread. or add cream or yogurt at the end for a creamy finish. also fresh herbs and lemon are good finishers.

you may also want to switch the oil with bacon.

Sir Cooksalot at 1:48PM on 04/24/09

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From Serious Eats

Serious Grape: A Mixed Case of Interesting Reds and Whites for Fall

Does the Nero d'Avola go well with gourmet pizza?

Sir Cooksalot at 7:21PM on 09/03/09

From Serious Eats: New York

Best of New York Empanadas

I used to run into the Empanada Man of Williamsburg at a bar called The Abbey. Usually during the week, around 1.30 am. Just go down there and ask the bartender Joe when the Empanada Man comes, he'll let you know.

Sir Cooksalot at 1:16PM on 04/29/09

From Talk

Somewhere to brag about in NY...

A. Bourdain writes lovingly of Masa.

Sir Cooksalot at 11:25AM on 04/27/09

From Talk

Got any suggestions for chicken giblets?

get some wine, some chicken stock, and celery/carrots/onion. saute those bad boys in some olive oil on high heat. remove. add more oil, through in the vegs. add wind. reduce. put the giblets back in. add stock, let it cook for twenty minutes. or until done.

i eat with rice, you can try crusty bread. or add cream or yogurt at the end for a creamy finish. also fresh herbs and lemon are good finishers.

you may also want to switch the oil with bacon.

Sir Cooksalot at 1:48PM on 04/24/09

From Serious Eats: New York

Red Hook Ball Field Vendors Will Return May 2

@ Paulie Gee this sounds like the best day ever. Enjoy!

Sir Cooksalot at 10:55AM on 04/17/09

From Recipes

Seriously Italian: Pastiera (Ricotta and Cooked Grains Cake)

This looks a lot like Pizza Rustica. Do you happen to know if they share the same history/origins?

Sir Cooksalot at 9:57AM on 04/09/09

From Serious Eats

Who Should Be on Reality TV: White, Steingarten, or Ramsay?

Serious Eats needs to do a better job of editing its articles. I love the content on this site, but the blatant and consistent grammatical errors detracts from the overall quality of the site and tars the reputation of its writers. There is simply no excuse.

Sir Cooksalot at 12:24PM on 03/20/09

From Serious Eats

Cook the Book: 'On the Line'

fish: raw as hell
lobsters: boiled or steamed in water (use the eggs as butter for my french fries)
crabs: (get on my boat, go to Great South Bay, and catch em!) then throw 'em in my pot for steaming and use the eggs as butter for whatever starch i have lying around.
clams: get on my boat, go to Great South Bay and dig for 'em! then grill 'em with a few cold Anchor Steams and some good pals.
mussels: head to Point Lookout and pick 'em off the jetties, then steam em in white wine, garlic, and whatever herbs.

Sir Cooksalot at 7:19PM on 02/25/09

From Serious Eats

15 Illegal Immigrants Found in Tanker Truck of Cocoa Powder

Adam makes a very good point. Who were they? Why did they do it? This brief article touches on the fertile topic of illegal immigrants but fails to delve into the topic at all. I would like to see a longer article, to give this important subject the space it deserves.

Sir Cooksalot at 8:21PM on 02/04/09

From Recipes

Super Bowl Snacks: Bacon-Cheddar Popcorn

I'm also confused by this direction "add the popcorn into a large ovenproof pot." In the previous sentence you have the reader adding oil and bacon fat to a deep heavy pot until smoking. These two sentences great an incongruity, with regards to popping the corn. We don't know how to pop the popcorn. In the oven, or on the stove? Please advise before tomorrow, because I am also TOTALLY making this.
ps. I'm adding Louisiana Gold.

Sir Cooksalot at 3:55PM on 01/31/09

From Talk

Planning a "Foodie" walking tour in DC

There is not much in the way of a "walking tour" here. But I've listed some places you should go to which are all metro accessible.

U Street: Two really good restaurants that serve cuisine not found up North are Ekene (Ethiopian) and Oohs and Aahs (Soul Food). Also Ben's Chili Bowl (chili dogs and cheese fries, a DC institution)

Eastern Market: This is i believe the largest farmers market in DC proper. they also have a place where you can order and eat food, as well as an art market. It's a great scene and good place to walk around on a bright sunny day.

Georgetown: a bunch of cute shops and there is an old factory, with a canal running through it, that has been refurbished and now houses retail outlets, also there is the waterfront nearby. it's a nice place to walk around and there are a couple places to eat on M Street and 31st I believe. i heard Bodega is good, I like the french place (Bistro something)

Adams Morgan: also has an art market on 18 street in the parking lot of a school, forgo the falafel joint for Tryst (a very cute coffee place that makes great sandwiches)

that should fill up a whole day. good luck

Sir Cooksalot at 11:36AM on 11/09/08

From Talk

Best lunch kits (for grown-ups)

Does anyone know where I can buy one of those old timey construction worker lunch pails? I'm thinking of the big metal ones with a big ol' thermos inside.

Sir Cooksalot at 9:59PM on 08/09/08

From Slice

Visiting New York City? 7 Must-Eat Pizzas You Should Try

a lot of people think that Lucali's is super pretentious because it's one man cooking and thus a lot of people have to wait for their pie. but i for one, appreciate the care this ONE man takes to make a good pie for me. there is something special about having to wait for your meal.

Sir Cooksalot at 10:24PM on 07/29/08

From Slice

On Trying to Quantify the Awesomeness of Pizza

Dude. I want your job.

Sir Cooksalot at 10:50AM on 04/20/08

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