OK, Y&H Nation: Given the double blast of beer sophistication on this blog, I fully expect you to ace this suds quiz over on Serious Eats. (Registration required.) I took the quiz myself and...well, find out my score after the jump.
You'll have to indulge me here. I want to share this video less because of its gross-out factor and more because of this hilarious piece from Serious Eats writer Jillian Madison who offers a blow-by-blow account of poor Andrew Zimmern's encounter with, ahem, rustic Thai cooking on Bizarre Foods. Every stunt-food host has his limitations. [...]
Here's your winner of Serious Eats' chain burger tourney. On Tuesday, KFC rolled out its Double Down chicken sandwich — I really ought to put quotes around the word "sandwich" for this bun-less creation — and the food media immediately tore into it. Today, cardiologists everywhere are celebrating. More on that in a moment — the [...]
Slice's anonymous Pizzablogger is obviously a knowledgeable sort about pies. Whoever he/she/giant-amorphous-blob-of-dough is, Pizzablogger is certainly in love with his/her/its words. He/she/it spills a ton of them on a pair of visits to RedRocks Firebrick Pizzeria and Pete's New Haven Style Apizza in Columbia Heights. Y&H typically has misgivings about experts from better pizza cultures [...]
Falafel shots and hot dog air coming soon to a mobile vendor near you! For Y&H, there's usually a pattern to my April Fool's Day, and it goes like this: I login to the computer, call up Google to conduct a search, and sit there slack-jawed for a minute while reading about the Google Gulp [...]
In the debut (and perhaps only) episode of Avec Alan, GQ's food and wine critic Alan Richman takes celebrity chef Eric Ripert to Costco and then prepares a multi-course meal based on the ingredients they buy. What does Ripert think about Costco? Check out his quote on Serious Eats. Then check out the video. The [...]
Y&H suspects most folks will watch this loooong video not because the recipe is worth a damn but because the cook is wearing some sexy black outfit and rubbing her leg of lamb with a spice mixture. Why do I imagine Beavis saying, "Heh-heh, she's rubbing her leg of lamb with a spice mixture!" Far [...]
Leave it to colleague Erin Zimmer over at Serious Eats to find this gem of a video. The dude in this vid can help you make your very own hot dog skin flute or, as it's known in some circles, the "gristle whistle." My favorite line: The leftover drill meat, the instrument man claims, can [...]
Just a day after the New York Times announced that Sam Sifton would be its next restaurant reviewer, the blogosphere and the dead-tree media have been tirelessly carving up the critic like a roast pig. Here's a taste of what's been written about Sifton so far: Eater.con has put together a dossier on Sifton. It [...]
Returning food to the kitchen is a delicate business, particularly in these economic times. No restaurant wants to swallow the costs of a 32-oz. porterhouse just because you think it's five degrees beyond medium-rare. (And likewise, you don't want to waste your meager wages on some flavorless piece of meat that no amount of salt [...]
