Videos by SeriousEats Videos by SeriousEats http://revver.com/u/SeriousEats/ http://revver.com webmaster@revver.com Clocks in a Restaurant Tue, 30 Oct 2007 20:04:05 -0800

Author: SeriousEats
Added: Tue, 30 Oct 2007 20:04:05 -0800
Duration: 59

Ever notice how rarely you see a clock in a serious restaurant? Mario Batali reveals why on this week's Unclogged

]]> batalifoodmariomariobatalirestaurants http://revver.com/video/460736/clocks-in-a-restaurant/ http://revver.com/watch/460736 Clocks in a Restaurant Ever notice how rarely you see a clock in a serious restaurant? Mario Batali reveals why on this week's Unclogged Ever notice how rarely you see a clock in a serious restaurant? Mario Batali reveals why on this week's Unclogged SeriousEats SeriousEats batali food mario mariobatali restaurants nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/ Marco Pierre White risotto incident Tue, 23 Oct 2007 10:04:06 -0800

Author: SeriousEats
Added: Tue, 23 Oct 2007 10:04:06 -0800
Duration: 81

Want to know what happened when our Mario Batali, Serious Eats' Irresistible Force, collided with the culinary world's Immovable Object, Marco Pierre White, over a hotel pan full of risotto? Find out today on episode 2 of Mario Batali's Unclogged.

]]> batalieatsmarioseriousseriouseats http://revver.com/video/446225/marco-pierre-white-risotto-incident/ http://revver.com/watch/446225 Marco Pierre White risotto incident Want to know what happened when our Mario Batali, Serious Eats' Irresistible Force, collided with the culinary world's Immovable Object, Marco Pierre White, over a hotel pan full of risotto? Find out today on episode 2 of Mario Batali's Unclogged. Want to know what happened when our Mario Batali, Serious Eats' Irresistible Force, collided with the culinary world's Immovable Object, Marco Pierre White, over a hotel pan full of risotto? Find out today on episode 2 of Mario Batali's Unclogged. SeriousEats SeriousEats batali eats mario serious seriouseats nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/ Mario Batali Unclogged Tue, 16 Oct 2007 09:10:17 -0800

Author: SeriousEats
Added: Tue, 16 Oct 2007 09:10:17 -0800
Duration: 81

http://www.seriouseats.com - When we thought of who we wanted to star in Serious Eats' first regular video series, Mario Batali's name kept coming up over and over again. Why? He's funny, passionate, generously spirited, smart as hell, and a great cook. So we hope you'll enjoy Unclogged, Mario Batali as you've never seen him before; Ed Levine

]]> batalifoodmariomariobatalipastaseriousseriouseats http://revver.com/video/436376/mario-batali-unclogged/ http://revver.com/watch/436376 Mario Batali Unclogged http://www.seriouseats.com - When we thought of who we wanted to star in Serious Eats' first regular video series, Mario Batali's name kept coming up over and over again. Why? He's funny, passionate, generously spirited, smart as hell, and a great cook. So we hope you'll enjoy Unclogged, Mario Batali as you've never seen him before; Ed Levine http://www.seriouseats.com - When we thought of who we wanted to star in Serious Eats' first regular video series, Mario Batali's name kept coming up over and over again. Why? He's funny, passionate, generously spirited, smart as hell, and a great cook. So we hope you'll enjoy Unclogged, Mario Batali as you've never seen him before; Ed Levine SeriousEats SeriousEats batali food mario mariobatali pasta serious seriouseats nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/ Smokestack Lightning, a Day in the Life of Barbecue Fri, 15 Dec 2006 12:45:37 -0800

Author: SeriousEats
Added: Fri, 15 Dec 2006 12:45:37 -0800
Duration: 154

Serious Eats presents the first in a multipart series of excerpts from Smokestack Lightning, a Day in the Life of Barbecue. In this episode, pit masters from Kansas City and Memphis talk about juicy meat, the best time to smoke, and flies in the hot sauce.

]]> barbecuebbqcitykansaslightningmemphissmokestack http://revver.com/video/119845/smokestack-lightning-a-day-in-the-life-of-barbecue/ http://revver.com/watch/119845 Smokestack Lightning, a Day in the Life of Barbecue Serious Eats presents the first in a multipart series of excerpts from Smokestack Lightning, a Day in the Life of Barbecue. In this episode, pit masters from Kansas City and Memphis talk about juicy meat, the best time to smoke, and flies in the hot sauce. Serious Eats presents the first in a multipart series of excerpts from Smokestack Lightning, a Day in the Life of Barbecue. In this episode, pit masters from Kansas City and Memphis talk about juicy meat, the best time to smoke, and flies in the hot sauce. SeriousEats SeriousEats barbecue bbq city kansas lightning memphis smokestack nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/ Serious Eats Basics: Braising Wed, 13 Dec 2006 11:34:07 -0800

Author: SeriousEats
Added: Wed, 13 Dec 2006 11:34:07 -0800
Duration: 337

Serious Eats' Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud. DANIEL BOULUD'S CHICKEN WINGS WITH PANCETTA, BELL PEPPERS, AND MUSCAT RAISINS Italian-Inspired Makes 4 servings 1/4 pound pancetta, thinly sliced 1/3 teaspoon red pepper flakes 2 1/2 pounds chicken wings 1 yellow onion, sliced 6 cloves garlic, chopped 2 tablespoons dried marjoram 6 yellow bell peppers, peeled, cored, seeded, deveined, and cut into thick strips 8 plum tomatoes, blanched, peeled and roughly chopped 2 cups Italian sparkling white wine 1/3 cup capers 1/2 cup Muscat or golden raisins 1. Center a rack in the oven and preheat the oven to 300°F. 2. Put the pancetta and red pepper flakes in a cast-iron pot over medium-high heat and sweat until the pancetta releases its fat. Add the chicken wings and cook until golden brown on all sides, 15 minutes. Remove the pancetta and chicken wings. Lower the temperature to medium, add the onion, garlic, and marjoram, and sweat for 6 to 8 minutes. Add the bell peppers and cook for 3 to 4 minutes. Add the tomatoes and wine and reduce the liquid by one-third. Add the capers and raisins, return the chicken wings and pancetta to the pan, and bring to the simmer. Cover and bake for 1 hour.

]]> bouludbraisingdanielhourihanhow-tomegmegnutrecipewings http://revver.com/video/119833/serious-eats-basics-braising/ http://revver.com/watch/119833 Serious Eats Basics: Braising Serious Eats' Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud. DANIEL BOULUD'S CHICKEN WINGS WITH PANCETTA, BELL PEPPERS, AND MUSCAT RAISINS Italian-Inspired Makes 4 servings 1/4 pound pancetta, thinly sliced 1/3 teaspoon red pepper flakes 2 1/2 pounds chicken wings 1 yellow onion, sliced 6 cloves garlic, chopped 2 tablespoons dried marjoram 6 yellow bell peppers, peeled, cored, seeded, deveined, and cut into thick strips 8 plum tomatoes, blanched, peeled and roughly chopped 2 cups Italian sparkling white wine 1/3 cup capers 1/2 cup Muscat or golden raisins 1. Center a rack in the oven and preheat the oven to 300°F. 2. Put the pancetta and red pepper flakes in a cast-iron pot over medium-high heat and sweat until the pancetta releases its fat. Add the chicken wings and cook until golden brown on all sides, 15 minutes. Remove the pancetta and chicken wings. Lower the temperature to medium, add the onion, garlic, and marjoram, and sweat for 6 to 8 minutes. Add the bell peppers and cook for 3 to 4 minutes. Add the tomatoes and wine and reduce the liquid by one-third. Add the capers and raisins, return the chicken wings and pancetta to the pan, and bring to the simmer. Cover and bake for 1 hour. Serious Eats' Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud. DANIEL BOULUD'S CHICKEN WINGS WITH PANCETTA, BELL PEPPERS, AND MUSCAT RAISINS Italian-Inspired Makes 4 servings 1/4 pound pancetta, thinly sliced 1/3 teaspoon red pepper flakes 2 1/2 pounds chicken wings 1 yellow onion, sliced 6 cloves garlic, chopped 2 tablespoons dried marjoram 6 yellow bell peppers, peeled, cored, seeded, deveined, and cut into thick strips 8 plum tomatoes, blanched, peeled and roughly chopped 2 cups Italian sparkling white wine 1/3 cup capers 1/2 cup Muscat or golden raisins 1. Center a rack in the oven and preheat the oven to 300°F. 2. Put the pancetta and red pepper flakes in a cast-iron pot over medium-high heat and sweat until the pancetta releases its fat. Add the chicken wings and cook until golden brown on all sides, 15 minutes. Remove the pancetta and chicken wings. Lower the temperature to medium, add the onion, garlic, and marjoram, and sweat for 6 to 8 minutes. Add the bell peppers and cook for 3 to 4 minutes. Add the tomatoes and wine and reduce the liquid by one-third. Add the capers and raisins, return the chicken wings and pancetta to the pan, and bring to the simmer. Cover and bake for 1 hour. SeriousEats SeriousEats boulud braising daniel hourihan how-to meg megnut recipe wings nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/ Table for Two: Salad the Silent Killer Wed, 13 Dec 2006 11:19:10 -0800

Author: SeriousEats
Added: Wed, 13 Dec 2006 11:19:10 -0800
Duration: 167

Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks?) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode, Jeff lectures Susie on why some vegetables are bad for you and how salad is the "silent killer."

]]> essmanjeffreysaladsteingartensusietabletwovegetables http://revver.com/video/119814/table-for-two-salad-the-silent-killer/ http://revver.com/watch/119814 Table for Two: Salad the Silent Killer Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks?) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode, Jeff lectures Susie on why some vegetables are bad for you and how salad is the "silent killer." Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks?) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode, Jeff lectures Susie on why some vegetables are bad for you and how salad is the "silent killer." SeriousEats SeriousEats essman jeffrey salad steingarten susie table two vegetables nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/ Table for Two: If You Could Dine with One Person Wed, 13 Dec 2006 11:01:08 -0800

Author: SeriousEats
Added: Wed, 13 Dec 2006 11:01:08 -0800
Duration: 142

Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode Susie and Jeff discuss their fantasy dinner dates, Sigmund Freud and Gisele Bündchen, respectively.

]]> brasseriechinatownessmanfreudgiselejeffreysteingartensusietabletwo http://revver.com/video/119810/table-for-two-if-you-could-dine-with-one-person/ http://revver.com/watch/119810 Table for Two: If You Could Dine with One Person Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode Susie and Jeff discuss their fantasy dinner dates, Sigmund Freud and Gisele Bündchen, respectively. Curb Your Enthusiasm's Susie Essman meets her match when she locks forks (or should I say chopsticks) with Vogue's feared and revered food critic Jeffrey Steingarten. In this episode Susie and Jeff discuss their fantasy dinner dates, Sigmund Freud and Gisele Bündchen, respectively. SeriousEats SeriousEats brasserie chinatown essman freud gisele jeffrey steingarten susie table two nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/ Hamburger America: Dyer's Burgers Wed, 13 Dec 2006 11:01:08 -0800

Author: SeriousEats
Added: Wed, 13 Dec 2006 11:01:08 -0800
Duration: 223

Burger documentarian George Motz visits Dyer's Burgers in Memphis to investigate the joint's unique deep-fried hamburgers. "Back then, they didn't have the flat tops and all this, so they cook in a cast-iron skillet," Dyer's owner Tom Robertson says. "As you cook more burgers, the grease grows, and eventually it becomes a deep-fried hamburger. We strain and process our grease daily, but we've never thrown it out and started over, so somewhere in there's molecules from 1912. That's what makes it so good."

]]> burgersdyer'smemphisseriouseats http://revver.com/video/119826/hamburger-america-dyers-burgers/ http://revver.com/watch/119826 Hamburger America: Dyer's Burgers Burger documentarian George Motz visits Dyer's Burgers in Memphis to investigate the joint's unique deep-fried hamburgers. "Back then, they didn't have the flat tops and all this, so they cook in a cast-iron skillet," Dyer's owner Tom Robertson says. "As you cook more burgers, the grease grows, and eventually it becomes a deep-fried hamburger. We strain and process our grease daily, but we've never thrown it out and started over, so somewhere in there's molecules from 1912. That's what makes it so good." Burger documentarian George Motz visits Dyer's Burgers in Memphis to investigate the joint's unique deep-fried hamburgers. "Back then, they didn't have the flat tops and all this, so they cook in a cast-iron skillet," Dyer's owner Tom Robertson says. "As you cook more burgers, the grease grows, and eventually it becomes a deep-fried hamburger. We strain and process our grease daily, but we've never thrown it out and started over, so somewhere in there's molecules from 1912. That's what makes it so good." SeriousEats SeriousEats burgers dyer's memphis seriouseats nonadult http://creativecommons.org/licenses/by-nc-nd/2.5/