Community Picks

Editors' Picks -- Week 43

April 15, 2010 • 56 Comments

 

Any food52 member is welcome to help us test our Editors' Pick candidates, so go call dibs on the recipe you'd like to test in the comments section below! Don't forget to email us your notes (about 100 words) to [email protected] by next Tuesday at 5pm.

We'll collect your comments, decide the official list of Editors' Picks and publish your evaluation in the headnote if the recipe is selected as an Editors' Pick (with credit, of course!). And even if the recipe you test isn't chosen as an Editors' Pick, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!

Click here for more details on how our community-tested Editors' Picks system works.

 

We've also added some incentives to reward your hard work and make things interesting. The three people who test the most Editors' Picks candidates by June 1, 2010 will be entered in a drawing to win one of these fabulous prizes:

  • 1. A weekend stay on a small-scale working family farm with Feather Down Farm Days
  • 2. A snazzy food52 tote from L.L. Bean
  • 3. Three selections from Rick's Picks' line of delicious pickled goods

 

Comments (56)

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over 4 years ago coffeefoodwritergirl

Hi LTC! Just got back from the store and was able to procure all the ingredients for the White Asparagus and Goat Cheese Salad and found your post -- so if you are not able to find the ingredients -- I will be making it today. Just let me know so I know where to post my comments. Thanks!

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over 4 years ago Lizthechef

Found your comment on my email - I will pass on testing since you will be doing so. I owe you lunch after calling WF and hearing what they charged for white asparagus - good luck;)

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over 4 years ago coffeefoodwritergirl

Strangely enough the WF's here in LA did not have white asparagus or rhubarb - go figure -- ended up getting it at Ralph's!

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over 4 years ago Lizthechef

I am back on line after computer crashed and was repaired. If the white asparagus/goat cheese/pickled rhubarb is still up for grabs, I will test it and throw my grocery budget out the window for the week;) Please let me know before 3:00 pm EDT Monday? Thanks - I'm sure WF has everything I will need.

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over 4 years ago Loves Food Loves to Eat

Aside from the Food 52 site, @Food52 on Twitter immediately posts when recipes are ready for testing, winners are announced, etc. From what I can see, the Food52 crew is working around the clock to test recipes, post articles, entertain us, and keep us informed (in addition to their 'day jobs')... editors pick community testing was probably a good way to lighten their load and get us involved, but the more and more testing notes we send them to read through and judge, the less time they'll have to provide all the other wonderful services we see here daily.

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over 4 years ago kaykay

As the community grows, maybe it would be interesting if more than one person tested a recipe. It may be too much to manage on the back-end, but there's a reason there's three judges on American Idol and Dancing with the stars and five people on the View-- it's fun to see the varying opinions or unanimous enthusiasm!

Winnie100

over 4 years ago WinnieAb

I agree...If there are enough willing testers, why not have 2 people test each recipe? Seems to me that two "thumbs up" means more than one. I understand there might not be enough recipes/testers for this to work, and it might be too much work on the Food52 end, but it would be a better system, I think.

Lnd_jen

over 4 years ago lastnightsdinner

I totally agree - peoples' palates are so varied, I think that having a couple of people test each prospective Editors' Pick would provide for a more fair and balanced system. If it works for A&M, of course. :)

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over 4 years ago Food52

This is from your friendly editors at Food52.

We agree that multiple testers' opinions on recipes would be ideal,
but have hesitated for a few reasons: 1) We want to make sure that as
many recipes are tested as possible (promising recipes have gone
untested in past weeks; that would likely happen more often if testers
doubled up on other recipes) 2) Multiple reviews would make publishing tester's
comments in the recipe's headnote tricky 3) Calling dibs in the
comments section is already somewhat chaotic; administering second and
third dibs would be even more so. We will definitely discuss -- let us
know if you have any suggestions on how to get around these concerns!

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over 4 years ago NakedBeet

Oh Man! I missed the editor's picks announcement in time. All those lovely breads... Yes, I agree with GFL and Shayma, little sticky on the side of the home page (so it's static) for when things are due/when things are going up would be a lovely little reminder to us who oh, say, go on vacation for 2 weeks and then return to find things have been swooped up-as they should be! ; ) I might be be a 2nder for the Tashkent Non or the L'ancienne.

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over 4 years ago Food52

This is from your friendly editors at Food52.

There's actually one recipe left that anyone is welcome to claim -- the White Asparagus Salad with Goat Cheese and Pickled Rhubarb -- which looks promising and actually quite simple, if you have access to white asparagus and rhubarb.

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over 4 years ago thirschfeld

I really like that everyone jumps in and has a go at it attitude towards each weeks editors picks, I was one of the first to pick a recipe this week. On the same note I also notice it is the same folks testing each week. Don't get me wrong I have picked one each week, except last, because there is always a recipe I really wanted to try. What am I getting at? Well, I think there are lots in this community who want to be involved but are maybe to shy to jump into the mix. I see lots of cooks who don't post recipes and many who just post recipes but don't always submit them to contests. Once again I have noticed new people jumping into the editors picks mix, fantastic, but maybe those of us that are eager beavers should hold back a day and let others give some of these recipes a go round. Then if no one claims a recipe, well then maybe we should claim it. Just a suggestion to get others involved, strength in numbers, ya know. But lets try this next week because I really want to make the Tashkent Non.

Ls

over 4 years ago gluttonforlife

Maybe not everyone is so clued into the schedule of when the editors' picks are posted (I know I'm not). Maybe there could be a place on the site that tells not only when to submit recipes for contests (the current listing is a bit vague and incomplete), but when the editors' picks and winners are posted, when the reviews are due, etc. Or have I missed this somewhere?

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over 4 years ago shayma

i agree with gluttonforlife- i am a bit lost- i try to memorise the deadlines/due-dates, but would love for there to be a timeline on your most excellent site, Amanda and Merrill. You used to have one before (forgive me if it is back on again, in which case I am just babbling for no reason), and would love to see it back again.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I bet you're a really good dad--look at you,trying to get us to share and play nicely together! I'm one of the first ones to jump in, too--I LOVE testing the recipes--but I think your suggestion is a good one.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh, and just in case you're not convinced that I'm OBSESSED, I'll tell you that the finalists are usually announced between 12 N and 1PM Eastern time on Thursday, and the Editors' Picks candidates are about an hour after that. (I know this because I have the page up on my computer on Thursday and I check constantly!)

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

We did have a timeline, but we changed the schedule so it became obsolete. We promise to try to get something up as soon as possible. Sorry for any confusion!

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over 4 years ago dymnyno

I agree that anything that gets more people to participate in testing is definately a good thing. The incentive prizes are also an incentive for the same people to do all the testing. There also seems to be a ghost segment of the Food community who have opinions and also probably vote. When ID is looked up they have no history/biography and no recipes. The positive side of the same people doing the testing is that we have come to know the testers, ie, Antonia is precise, the lawyer of the group, Shayna is the vegetarian, I'm the gadfly, etc. The biggest unkown is the A&M support group (A&M employees) . We can read about them (bios) and how they got their jobs but we don't get to hear their individual voices and opinions...it all filters through A&M. So, it has never been explained how much weight their opinion carries (all?) and how much hands on they are vs real time A&M. We get to see A&M doing videos on Tuesday, but what else? Food52 is a fun project and sometime it would be interesting to hear about the rest of your professional lives. The Food52 family that you have created love you two !!

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over 4 years ago Food52

This is from your friendly editors at Food52.

Thank you all for your thoughtful suggestions for Editors' Picks and
the site. We are extremely grateful for the dedicated group of
food52ers that swoops in each week to test recipes for us and, judging
by the feedback we've received so far, everyone seems to be enjoying
the testing process. That said, we would love for more of the
community to be involved, and will do our best to make sure they feel
welcome to do so. Thanks, thirschfeld, for looking out for the
community at large.

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over 4 years ago dymnyno

If no one has taken shaved asparagus I will do that one...it sounds like my kind of recipe ; simple quality ingredients and healthy method of prepartion...if it is taken...well I will do it anyway!

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over 4 years ago Food52

This is from your friendly editors at Food52.

Hi dymnyno, monkeymom already has the Shaved Raw Asparagus Salad covered, but please let us know your take in the recipe's comments section. Thanks!

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over 4 years ago coffeefoodwritergirl

Hi dymnyno! Let me know it turns out!

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over 4 years ago thirschfeld

There is a thing called pate fermente, which is what it looks like here starter is, a ball of dough and that is what most brioches use if they use it at all. So the second being a biga is probably to wet. Go with the first or the dough will be to hydrated. There is even a third starter, a poolish but it is similar to the biga. So the first one is probably right because basically you want "old dough" so the crust really caramelizes. Although all three will do that. Hope that helps but if it were me I would go with the ball of dough on this one.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

excellent. Thanks thirschfeld. Got a response from SueVT and she said it is supposed to be a ball of dough, just like you said, so I'm gonna go with it.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

i'm going to bite the bullet and try my hand at the brioche. wish me luck!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

if anyone can do it, YOU can!!!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

i second that, mrs. larkin!

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over 4 years ago thirschfeld

You will never be the same mrslarkin, LOL, brioche is sooooo sooooo goooood. I actually bet that would make the best Sunday morning French toast. That sweet and savory thing going on. Just a guess.

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks! I can't wait to make it! Hey, maybe you guys can help me. I left a comment for SueVT on this recipe re her starter. Haven't heard back from her yet. Not sure what I'm doing for that step. I made a starter with flour and water, as instructed on her blog. But it came out like a ball of dough. So I created another one with similar proportions to the biga in the Pumpkin loaf above, but only using flour and water. I'm baking on Monday. Let me know your thoughts.

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over 4 years ago Jennifer Ann

The savory carrot bread sounds great - I would like to test this one.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this recipe, substituting parsips, over the weekend (having had some grated parsnips left over from a spring-produce-doldrums-induced marmalade rampage last week). It was out of this world. ;o)

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over 4 years ago Jennifer Ann

AntoniaJames, I just made the savory carrot bread last night and it really is so good, especially warm with lots of butter, or Vermont cheddar. Congratulations on your finalist pick! Your loaf is in my short cue to try soon.

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over 4 years ago solmstea

I'd do the garlic herb batter bread...

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

looks like everyone swooped in once again. Anything left?

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over 4 years ago Food52

This is from your friendly editors at Food52.

Yes, impressive dibs-grabbing today, but we still have 4 left: White Asparagus Salad with Goat Cheese and Pickled Rhubarb, Savory Saffron Brioche with Rosemary and Vermont Ham, Garlic Herb Batter Bread & Savory Carrot Bread.

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

pain a l'ancien please!

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over 4 years ago annalea

I'll take the Asparagus Wrapped in Phyllo and Prosciutto - see above too.

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over 4 years ago Amber Olson

I'll do rosemary foccaccia.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Icebox oatmeal rolls, please!

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over 4 years ago KelseyTheNaptimeChef

Springtime Asparagus Pizza, please!

Winnie100

over 4 years ago WinnieAb

I'll take Catalan asparagus with chorizo, please!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Leftover Mashed Potato Flatbread, please!! ;o)

Catherinejagers

over 4 years ago CatherineTornow

I'll take Asparagus Wrapped in Phyllo and Prosciutto!

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over 4 years ago CatherineTornow

Actually I would love to swap for Kummelweck bread. Anyone want to take Asaparagus wrapped in phyllo and prosciutto?

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over 4 years ago annalea

I'll take the Asparagus Wrapped in Phyllo and Prosciutto off your hands :)