Community Picks

Editors' Picks -- Week 38

March 11, 2010 • 53 Comments

 

This is our first week trying out the revamped Editors' Picks system. Click here for more details on how it will work. Now, in the comments section below, you can go call dibs on the recipe you'd like to test! For now, let's start with one recipe per person. And don't forget to send us your notes by next Tuesday!

Our Editors' Picks (these are the ones we've tested -- Congratulations!)

Editors' Pick Candidates (these are the ones we want you to test)

A REMINDER TO ALL TESTERS: please email us your comments at [email protected] We'll collect your comments, decide the official list of editors' picks and publish your comment in the headnote to the recipe (with credit, of course!).

 

 

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Comments (53)

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over 4 years ago Food52

This is from your friendly editors at Food52.

We'd like to clarify a few points. We're really shooting for the best of the best here, so not every candidate that gets a positive review will be selected as an Editors' Pick and, by the same token, even if we don't select a candidate as an Editors' Pick, that doesn't mean it was a bad recipe.

We're also only planning on posting select reviewer comments on the recipes that are ultimately chosen as Editors' Picks. Hope this helps, and please continue to give us feedback on the process!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

This is mariaraynal, reporting in under aargersi's login, to tell you all that we are together in Austin with la452 (aka Mr. L), testing our Editors' Picks together, drinking good wine and having a blast. Full report on lamb chops with feta mashed potatoes and blood orange tea cake to come soon. It's a true food52 party!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

jealous...wish i were there...sounds like fun.

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over 4 years ago coffeefoodwritergirl

How fun! fun! fun! Can't wait to hear all about it!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

The real aargersi here :-) We had a blast and ate some great stuff! Testing is great fun and we learned a lot too!

Newliztoqueicon-2

over 4 years ago Lizthechef

I tested and submitted my results - food52 folks encouraged me to publish them so I did so, under "60-minute chicken stock". Gosh, I hope this is OK. I feel it is important to acknowledge who tested what. Thoughts? I had more anxiety about testing this recipe than anything I have previously submitted to food52.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We'd actually like you to email them to us at: [email protected]. We will gather them up, decide the final editors' picks list and then publish the accompanying comments in the headnote where our comments usually go. We'll also lay this out more clearly in the post above, and will take your comment out of the comments section in the meantime. Hope this all makes sense. Thanks for testing!

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over 4 years ago Amber Olson

I'd be happy to test the Chicken Stock with a Mexican Twist. Seems like it's still available...

Me

over 4 years ago TheWimpyVegetarian

Saved! Thanks Amber! I just responded to a comment by Dymnyno on the recipe page that can save you some time on this too. A couple times, to save time, I used an already roasted chicken from the local market. Just make sure to cut it up into 6 or 8 pieces and brown the pieces further in order to maintain a balance of chicken flavor with the dried chipotle pepper. The more you cut it up, the more exposed chicken surfaces you'll have in the broth, and the better the balance of flavors will be if the chicken is already cooked. It all gets strained out at the end anyway. Or at least, that's been my experience. Good luck and let me know how it turned out.

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, go for it! Thanks!

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over 4 years ago Amber Olson

Didn't get back to the computer yesterday so I'm starting with a whole chicken that I'll butcher up and follow your posted recipe. I agree with lizthechef, it can seem a bit strange to publicly critique another person's recipe, even though we all do it privately! I like the way food52 has chosen to handle this part.

Zester_003

over 4 years ago pierino

pierino is a trusted source on General Cooking and Tough Love.

Thank you for testing, but I guess I've been "chopped" again. Working hard to get back into the finals. Listening to Manu Chao while cooking does help.

Catherinejagers

over 4 years ago CatherineTornow

Listening to Manu Chao helps everything!

Ls

over 4 years ago gluttonforlife

What?! No one want to belly up to my recipe? I promise you won't regret it...

Winnie100

over 4 years ago WinnieAb

I believe thirschfeld took it...see below!

Ls

over 4 years ago gluttonforlife

Oh, far out!

Newliztoqueicon-2

over 4 years ago Lizthechef

Gosh, too bad you guys had a bad idea! Thumbs up for the food52 community, immediately assembling to become involved...

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Update: the two remaining recipes that are up for testing are Chicken Stock with a Mexican Twist and Buillon de Poulet Supreme.

Me

over 4 years ago TheWimpyVegetarian

Uh-oh. I notice noone chose to test my Chix Stock with a Mexican Twist. It's very similar to one of the finalists except maybe a little less spicy if someone wants to do a comparison as part of the test drive. But what are the rules if noone signs up for this lonely little guy? Eliminated from the list? :-(

Winnie100

over 4 years ago WinnieAb

ChezSuzanne,
I would love to test your stock, but I already claimed one...

Me

over 4 years ago TheWimpyVegetarian

I totally understand! But thank so much for the thought WinnieAb.

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over 4 years ago coffeefoodwritergirl

I would like to test the feta blood orange pots de creme...

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Looks like Culinista Annouchka has already called these. Is there something else you'd like to test?

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Unfortunately this one was already "claimed" -- but if you make it anyway, please add your thoughts to the comments section, which is always appreciated!

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over 4 years ago coffeefoodwritergirl

Sorry about that...must have missed that -- My mistake. If I make it I will be sure to post my comments....

Meat_helmet

over 4 years ago lechef

I'd be happy to test out the ArtiChicken stock. I already have a chicken carcass in the freezer, so I'm halfway there...and we eat artichokes all the time, so this is perfect!

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over 4 years ago Loves Food Loves to Eat

Hope you like it... I find it a win-win because you get to use up stuff in the fridge, AND you get an excuse to make artichokes!

Monkeys

over 4 years ago monkeymom

I'll take Oven roasted chicken stock.

Monkeys

over 4 years ago monkeymom

Congrats to all of these, by the way!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Amanda and Merrill, for choosing the Lemony Chicken Stock as an editors' pick. Wish I could do testing this week, but I'm in Colorado helping my sister--her daughter just had major surgery and is going through a difficult recovery. I'll catch you next week!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! It's a great recipe. Hope all goes well with your niece and sister, and have a safe trip home.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I will make the "Most Basic Chicken Stock." This one has intrigued me since it was first posted . . . . plus, it puts me on deadline to roast another chicken, as I don't currently have a carcass in the freezer.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Love those deadlines!

Me

over 4 years ago TheWimpyVegetarian

I would love to try the Cardamom cake and feta ice cream but don't know if you want more than one person testing each one??

Tad_and_amanda_in_the_kitchen

over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We'd like to stick to one person per recipe for the moment, just until we get some feedback on the process. Is there any other available recipe that appeals to you? (And, of course, if you want to make the cardamom cake and add your thoughts to the comments section, that's *always* welcome!)

Me

over 4 years ago TheWimpyVegetarian

I understand. I'm definitely happy to log any comments I have in the comments section. Congrats to everyone on the list and thanks for choosing one of my recipes for the list!

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over 4 years ago Lizthechef

Man, you guys are fast! We are still digesting lunch here in CA...I would love to try out the 60 Minute Chicken Stock. It intrigued me when it was posted and here's my chance.

Newliztoqueicon-2

over 4 years ago Lizthechef

ps What time is the deadline and what's the email address?

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over 4 years ago thirschfeld

Thanks Mrs . Wheelbarrow, I hope you like the stock. I'll take the lamb belly. My neighbor raises lamb I will see if he has any belly in his freezer otherwise I may just fillet some lamb ribs. This recipe intrigued me. I can't wait!

Ls

over 4 years ago gluttonforlife

Love that you're up for fileting your own lamb ribs!

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over 4 years ago Jennifer Ann

I would love to test the blood orange cardamom cake with mint feta ice cream

Winnie100

over 4 years ago WinnieAb

Can't wait to hear what you think!

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over 4 years ago Culinista Annouchka

i'll take the feta blood orange pots de creme with mint

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Hi Culinista Annouchka--I'm looking forward to hearing how it works out for you.

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Mariaraynal is away from her computer but she would like to test the lamb chops with blood orange and mint compote ... luckily she will be testing it at my house! Yum!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

blood orange tea cake please!!! (whoops I posted this as a reply to Naked beet by accident)