Serious Eats - seriouseats.com

looks I'll need to go home early today (and pick up a chicken on the way)

Why would anyone turn to this in Gainesville person for news on hipness? And why all the weird rare animal jokes? So sad. Why is print doing bad again?

cool

this thread got jacked by a tea freak

I made a salad of pickles, kim chee, cucumber, radish and tofu, dressed in sesame oil and hot sauce and topped with a raw egg yolk. I still got all sweaty anyway.

Yikes, "chinatown dumps." let's splurge on the extra 4 letters.

Since we can’t due something pricey, like a early 90’s Chinon paired with cheese-steaks I am going with a summery cheap white pairing of a Broadbent Vinho Verde. Vinho Verde is perhaps the most well know of Portuguese wines, the green in the name refers to its youth, not color. Like any good summer drink Vinho Verde is cheap (maybe 10 bucks for the Broadbent) and a little sparklingly (more prickle than bubble). While I would and do drink it with anything (especially ice and Campari) I would suggest paring it with a classic food of both summer and Portugal: clams. Also let’s do them with a hibachi at a beach park (east river park off Kent in Williamsburg – get there early).

Bring 1 dozen small good clams, a little olive oil, sea salt, pepper, a lemon and small baguette (pack the olive oil, salt, pepper and parsley in jam jar if you like – you can put the wine in a travel thermos too). Chop your herbs, slice lemons, combine in jam jar with salt, pepper and half the lemon and some olive oil - open wine. Get your fire hot, post flame but not white ash stage. Put the clams on a grate right above it – listen to them go nuts – after they open drizzle oil, salt, pepper, lemon and parsley mixture/dressing this will flame up (who cares?) wait one more minute then remove, (discard any clams which didn’t open) dress with reminder of dressing, rip up bread to serve along side and enjoy with the wine. Yeah you could also grill chorizo with this if you want, but then make sure to bring another bottle or two.

seriously Poultrygeist? Squat and Gobble?

What about just "Thyme" thyme implies both savory and eatery, thus you could cut them... and thyme is clearly a restaurant...

great thread, very interesting

i'd eat them more if they came in half the size and had a bit more protein

serve with a tight cold rose'?