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Editors' Picks -- Week 38

by:
March 11, 2010

 

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!).

 

 

53 Comments

Author Comment
Food52 March 16, 2010
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.<br /><br />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!
 
aargersi March 14, 2010
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!
 
drbabs March 14, 2010
jealous...wish i were there...sounds like fun.
 
coffeefoodwrite March 15, 2010
How fun! fun! fun! Can't wait to hear all about it!
 
aargersi March 15, 2010
The real aargersi here :-) We had a blast and ate some great stuff! Testing is great fun and we learned a lot too!
 
Lizthechef March 13, 2010
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.
 
Amanda H. March 13, 2010
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!
 
Amber O. March 13, 2010
I'd be happy to test the Chicken Stock with a Mexican Twist. Seems like it's still available...
 
TheWimpyVegetarian March 13, 2010
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.
 
Amanda H. March 13, 2010
Yes, go for it! Thanks!
 
Amber O. March 14, 2010
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.
 
pierino March 11, 2010
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.
 
CatherineTornow March 12, 2010
Listening to Manu Chao helps everything!
 
gluttonforlife March 11, 2010
What?! No one want to belly up to my recipe? I promise you won't regret it...
 
WinnieAb March 11, 2010
I believe thirschfeld took it...see below!
 
gluttonforlife March 12, 2010
Oh, far out!
 
Lizthechef March 11, 2010
Gosh, too bad you guys had a bad idea! Thumbs up for the food52 community, immediately assembling to become involved...
 
Amanda H. March 11, 2010
Update: the two remaining recipes that are up for testing are Chicken Stock with a Mexican Twist and Buillon de Poulet Supreme.
 
TheWimpyVegetarian March 12, 2010
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? :-(
 
WinnieAb March 13, 2010
ChezSuzanne,<br />I would love to test your stock, but I already claimed one...
 
TheWimpyVegetarian March 13, 2010
I totally understand! But thank so much for the thought WinnieAb.
 
coffeefoodwrite March 11, 2010
I would like to test the feta blood orange pots de creme...
 
Merrill S. March 11, 2010
Looks like Culinista Annouchka has already called these. Is there something else you'd like to test?
 
Amanda H. March 11, 2010
Unfortunately this one was already "claimed" -- but if you make it anyway, please add your thoughts to the comments section, which is always appreciated!
 
coffeefoodwrite March 11, 2010
Sorry about that...must have missed that -- My mistake. If I make it I will be sure to post my comments....
 
lechef March 11, 2010
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!
 
Loves F. March 12, 2010
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!
 
monkeymom March 11, 2010
I'll take Oven roasted chicken stock.
 
monkeymom March 11, 2010
Congrats to all of these, by the way!
 
drbabs March 11, 2010
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 S. March 11, 2010
You're welcome! It's a great recipe. Hope all goes well with your niece and sister, and have a safe trip home.
 
AntoniaJames March 11, 2010
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 S. March 11, 2010
Love those deadlines!
 
TheWimpyVegetarian March 11, 2010
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??
 
Amanda H. March 11, 2010
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!)
 
TheWimpyVegetarian March 11, 2010
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!
 
Lizthechef March 11, 2010
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.
 
Lizthechef March 11, 2010
ps What time is the deadline and what's the email address?
 
Amanda H. March 11, 2010
Tuesday 5 pm ET. Email address is [email protected] -- thanks!
 
thirschfeld March 11, 2010
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!
 
gluttonforlife March 12, 2010
Love that you're up for fileting your own lamb ribs!
 
Jennifer A. March 11, 2010
I would love to test the blood orange cardamom cake with mint feta ice cream
 
WinnieAb March 11, 2010
Can't wait to hear what you think!
 
Culinista A. March 11, 2010
i'll take the feta blood orange pots de creme with mint
 
drbabs March 11, 2010
Hi Culinista Annouchka--I'm looking forward to hearing how it works out for you.
 
aargersi March 11, 2010
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!
 
aargersi March 11, 2010
blood orange tea cake please!!! (whoops I posted this as a reply to Naked beet by accident)