Monday, December 26, 2011

Serious Eats Newsletter: December 26

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Serious Eats Weekly Newsletter
Welcome to the December 26, 2011 issue of the Serious Eats Weekly Newsletter.

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The Serious Eats Team has rounded up the tastiest bites from this year so you don't miss anything delicious!

This Week on Serious Eats

According to our handy site-metering utility, the top 10 most delicious items on Serious Eats last week were ...

1. Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles
Upgrade that pouch of insta-ramen in cheap, easy ways. Add boiled eggs, veggies, simmered meats, and all sorts of other add-ins. Try more inventive combos like Faux Pho, Ramac and Cheese, Routine (ramen poutine), and plenty more.

2. 19 Breakfast Sandwiches We Love
In this list of our favorites in America, you'll find biscuits, chorizo tortas, homemade English muffins and more.

3. The Food Lab: A Better Way to Caramelize Onions (Plus, French Onion Dip!)
Wouldn't it be great if there were a French onion dip that we didn't have to be ashamed to consume in public? Preferably one made with real onions?

4. Eggs in a Hole + Grilled Cheese = Grilled Cheese Eggsplosion!
The Grilled Cheese Eggsplosion is a simple grilled cheese sandwich between two eggs-in-a-hole replacing the plain old bread. 

5. 13 Cheeses Everyone Should Know
These cheeses run the gamut from completely inexpensive to fancy, from countries around the world, and from all three of the major types of milk. 

6. Our Favorite British and Irish Crisps, Candies, and Other Snacks
You have to hand it to the British Isles. They really appreciate their snacky foods.

7. 13 Cheeses Everyone Should Know
What makes a perfect grilled cheese? We've thought about this a lot. Probably too much. 

8. The Serious Eats Guide to Food Photography
These tips are designed to help you improve your food photography at home or in restaurants. We'll try to keep the terminology and techie stuff as absolutely simple as possible.

9. Photos of the 30-Course Dinner at the Modernist Cuisine's Cooking Lab
The 2,400-page book Modernist Cuisine released earlier this year is a tome that documents, illustrates, and codifies pretty much every cooking technique from prehistory to the present.

10. 29 Touristy Spots in America That Are Actually Good
Serious eaters share one thing in common: we all deal with tourist-trapaphobia when traveling. We're happy to report that some guide book go-tos are worth braving the lines, the tourists, and even the fanny packs.

Hungry for more?
Read it all online at seriouseats.com.

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