This week's brutality comes in many forms including a mysterious and stiff one.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Huggbees | 2019-02-18 16:15:00 |  534,922 Views |
Fully Unpacked – Candy Corn
We’re back this week with another round of Mise en Place a new and informal weekly update that gives you a behind-the-scenes look at everything that made Serious Eats so great this week. We’re just trying to get to know you better and also navigate our hard-to-navigate website. Let’s get into the chaos shall we?
Amanda has dubbed this moment in time “tea season” which is fitting considering we just dropped our chai and teh tarik recipes. With the days getting shorter and winter approaching what better way to bring some joy into our lives and fight off the common cold at the same time? (This might be a good place to add that we just learned this week that one of Tess’ personal gripes is the word “cold.” Turns out she just feels “unwell” or “snotty” which does the trick. We haven’t officially decided whether or not we’re going to ban “colds” on Serious Eats but we’ll keep you posted.) We’d be remiss if we didn’t reorder Daniel’s new pumpkin spice latte buy a sunrise lamp (or a few) and get a healthy dose of daily vitamin D…we’re doing what we can around here!
When we received an email from a reader this week — we love these by the way!! — with the subject line: “Where are the Yukon Gold potatoes?” we were intrigued! One Carlo Vogel reached out to us (and several other food publications) this week with a genuine concern: Although several food websites specifically call for Yukon Gold potatoes in their recipes Mr. Vogel “hasn’t found Yukon Gold potatoes in dozens of different stores in years.” He even went on to clarify that “there are many people who are literal enough and afraid of messing up a recipe that they will drive to multiple stores looking specifically for YG but to no avail.” And to that we say… we’re on it sir. Stay tuned.
