Use a chef's favorite technique to get the perfect snap. ... WATCH THE VIDEO
"I had housemates who would cook the chicken at high heat with no seasoning and it turned out great; I never knew how much flavor the fat from inside the skin could impart while cooking. I've done it with and without salt and have gotten the same results. The [45 minutes at 450 degrees F] rule works great for whole birds and slightly less time for chicken parts. I've put it in the oven wet and dry, I've used supermarket brands, fancy free range, and other name brands, I own a pathetic 30-year-old oven and I have found no matter what I do that high heat is my friend." – free sample addict aka Tracy L, on roast chicken with crispy skin
"We had a finger food night of Japanese pub food (izakaya) at home the other night and decided to tempura the chive blossoms from our garden. They were fantastic. Crispy, oniony, and peppery. Best thing I've ever had with tempura." – tearingmonkey
"It's great as a finishing oil and in vinaigrettes—it has a rich, buttery quality that pairs particularly well with seafood and vegetables." – goodhealthgourmet, on avocado oil
Here's the bad news all you coffee addicts—hell, let's be transparent here, all us coffee addicts—have been dreading. If you drink coffee all the time, it doesn't perk you up. At all. It does prevent you from falling into a coffee-deprived stupor, but that's about it.
Like an addict who can't get a buzz without blowing through a $500 pile of powder, frequent caffeine users are victims of their own familiarity with their fix of choice.
The vicious fight between GQ restaurant critic Alan Richman and Tony Bourdain has now entered round four, thanks to a snarktastic interview with Richman in the Village Voice yesterday.
The Voice’s Rebecca Marx asked Richman why he had written the infamous bad 2008 GQ review of Bourdain’s former restaurant, Les Halles. You know, the one that inspired Bourdain to devote an entire chapter to Richman in his new book, Medium Raw, entitled “Alan Richman Is a Douchebag.”
In a purportedly Irish pub in New Hampshire, greygarious was served fish and chips wrapped in newspaper. The fish and chips "were put onto a piece of white parchment-like sandwich-wrapping paper such as delicatessens use, then completely wrapped in newspaper which was folded over to seal it up," says greygarious. "It was awkward to open and slide the sandwich sheet onto the plate without losing anything, not to mention that fried foods don't take well to being 'steamed' this way, however briefly."
Originally, explains bushwickgirl, fish and chips were served in newspaper without any greaseproof wrapping. That was added when concerns arose about toxic ink in the 1970s. In the old style, what they did was this: "Take approximately 3 pages of newspaper and lay it out in front of you. Dump a scoopful of chips in the centre. Top the mound with a crisply battered piece of haddock (or soggy battered piece of cod, as is more usual)," says Harters. "As you walk home, you unwrap ... balancing a large portion of F & C in one hand, with newspaper billowing about, whilst eating with your other hand (occasionally managing to reach into your jeans pocket for the bottle of beer you bought before going to the chippy). Ah, the joys of Friday nights."
There are also different aesthetics at work here. "I may be wrong about this, but I'm not sure if the crispiness of the fried fish is really the most important aspect of fish and chips to the Brits," says bushwickgirl. "The chips sort of steam and get soggier, which is just how we like ’em—fat hand-cut chips made of real potatoes," says smartie. "The fish isn't really supposed to be crispy either."
This week's mission: IHOP does the KFC Double Down thing. ... WATCH THE VIDEO
Those same guys you remember from the Diet Coke and Mentos fountain have made another amusing object, the Coke Zero and Mentos rocket car. Love those crash helmets.