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A Serial Cereal Eater

Everything You Can Do With a Can of Chickpeas

While I am often very skeptical of "healthy" or "lifestyle" cooking blogs, I did chance upon an interesting preparation for a sort of eggless meringue (if you will) recently that used the leftover bean water from a can of chickpeas. Of possible interest, Max, although I have yet to try it.

How to Make Cherry Clafoutis, a Dessert so Elegant, Your Guests Won't Know How Easy it is

Are there any other classic fruit pairings for a clafoutis?

Meet the Cheese-Crisp Taco: A Cheese Crisp-and-Tortilla Fusion That Will Change Your Tacos Forever

How do I get Joshua a job with Taco Bell's R&D team? And I thought I was excited about the upcoming Fritos shell...

Beyond Chevre: 10 Essential Goat Milk Cheeses to Know and Love

Another great list Liz. There is a popular Italian restaurant and wine bar I frequent (despite an aversion to win in general, ironically) which offers an Ubriaco goat cheese as part affettati menu selection. I've ordered it twice and loved it, and from the cheese mentioned above, it sounds very reminiscent of the Queso de Murcia al Vino. Are you familiar with any Ubriaco varieties either domestic or imported? I really had no idea it existed until trying it at this particular restaurant, and the menu doesn't list the sourcing.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Smashburger's fried pickles should have been an honorable mention for non-fry side, but a very worthy list! (although I can't see how McDonald's biscuit wins over a McGriddle...that's just me)

One thing; how do you make such quick pit stops at the highway exit for Shake Shack runs :)

I gotta ask though, because they all sell it but few people think to buy them...best cookie? My vote would be for Chick-Fil-A's. It's got these chocolate chunks and toasted oats that really give it a kind of gourmet feel.

Staff Picks: The Pantry Staples We Can't Live Without

Bread and Butter Pickle Juice. Not hard to use in a variety of applications when you're the kind of guy who just likes to snack on those!

This Week at Serious Eats World Headquarters

WAIT LEANDRA's LEAVING? No!

Cheese Expert's Picks: 10 Essential Cheeses to Know and Love

"You could eat it all damn day."

Damn, what a good way to describe any of these cheeses. I am going to be so unproductive this week at work.

The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up)

@Tkocareli,

Not Kenji, but Martin's Potato Bread always makes awesome grilled cheeses.

Staff Picks: The Cheeses We Go Crazy For

I appreciate that you guys left out the Vegan "cheese" section :)

Easy No-Knead Olive-Rosemary Focaccia With Pistachios

Hey Kenji,

What would you suggest if we don't like olives? I was thinking making dried figs or sun dried tomatoes?

How to Brown Butter

I have tried to make brown butter before, but I never seem to have much luck. It just never seems to be much of a yield for me based on what the recipe calls for. Is there a minimum amount of butter you should use? It looks like you have a lot of butter in your pan, but when I've done it, it almost always is only a 1-3 tablespoons (yes, I am guilty of trying it in the cases of 'healthy' recipes which look to capitalize on the intensity of browning the butter to offset using less butter in the dish.)

The Bird That Bites Back: How Nashville Hot Chicken is Made

so does this mean it's fried chicken week? :)

How to Make Maryland Fried Chicken With White Gravy

I've lived in MD most of my life and never heard of this. Of course, the Eastern Shore is it's own kinda deal. I wonder how this would be if you added some rice flour to the coating, or if the steaming effect would kill any kinda of crispiness?

Decoding Your Meat: A Guide to USDA Beef Labels

Interesting that the image of the grocery store beef comes from Wegmans, which I know takes great pride in labeling their ground meat "irradiated." I'm guessing this is a voluntary label too? I happen to buy Wegmans ground beef to make burgers and I've liked it over other supermarkets' 80/20 ground beef, although I'm not sure if that's because of the irradiation or just a more careful approach by the butchers. (And yes, I don't grind my own grass fed antibiotic free organic beef from the cow from the farm down the street. There are still some of us for what it's worth.)

Double Chocolate Coconut Macaroons

These are really excellent, even if you're indifferent to coconut. I made them for a Christmas cookie party but couldn't even stop my family from eating them. Super chocolatey would be an understatement, and I loved how they feature a toasted, crunchy top with an interior which still retains a bit of moist and deep chocolate richness. I actually subbed unsweetened baking chocolate for half the recipe and folded in 2 ounces of mini chocolate chips, and it still came out great.

The Glorious Return of French Toast Crunch

Seriously Leandra. Whether it be in the taste tests of every cereal I've wanted to try but haven't quite gotten to, or in your treatise of packaged, now-banned-from-public-school baked goods, keep writing. I love all the content here at SE, but a guy can only waffle so much :)

I really love that these are coming back. It's such a great snacking cereal and all due respect to General Mills, but this half-assed attempt with Frosted Toast and Sugar Cookie Toast Crunch wasn't going to cut it. This gives me hope with Oreo Os, although, sadly, I think part of the territory of discontinued cereals comes with having a passionate but very small niche market. It's like discontinued TV series'. For lovers of Frosted Mini Chex, Honey Graham Life, and Frosted Flakes Gold, our bittersweet purgatory endures.

Hopefully we get some other good cereals this new year. Always an exciting time for breakfast aisle fans.

A Cookie a Day: The Porky Pleasure of Biscochitos

This might be a dumb question, but is lard measured like butter? That is, by weight and not volume? If so, would I treat the solid lard as 14 grams = tablespoon as standard American butter?

How to Make the Best Thanksgiving Turkey Burgers

Not to detract from a great looking recipe, but I don't understand the "point" of 85/15 Turkey, unless it's a cost-cutting measure (it is cheap pretty cheap preground.) I've made plenty of great and juicy 85/15 Beef burgers, but when I'm making burgers for a health conscious family on a budget, 93/7 Turkey works great on the grill. As long as you're watching the cooking time and don't use Turkey Breast, 93/7 seems like the ratio if you're looking for something healthier. Otherwise just go with beef.

How Thanksgiving, the 'Yankee Abolitionist Holiday,' Won Over the South

Another awesome story, Robert. Just wanted to say how much this history buff has been enjoying your features!

In the Midwest, Great Bologna Is a Way of Life

Count me as a reader who is really enjoying the recent emphasis on food history and anthropology. There are a gazillion websites out there trying to win people over with "food porn" (God I hate that term) and shock writing and reviews, but SE has really upped its game for those of us who actually want to learn something (and get a chuckle in from time to time.)

As far as bologna goes, "Trail bologna" sounds an awful lot like Lebanon bologna. I wasn't raised on any kind of sausage in particular, but discovered Seltzer’s a few years back and absolutely love it stacked between some Martin's potato bread.

Why Candy Corn Deserves Our Respect: An Appreciation

I think all the new flavor variations (I'm thinking of Brach's and the Pumpkin Spice, Apple Pie, etc.) have given some of us who thought we disliked candy corn a second chance, and speaking from my own experience, I now love the stuff. I think for some people the key is to eat it with a counter-balance of a salty flavor. Buttered popcorn works great.

Introducing the Ultimate Four-Layer, Candy-Packed Halloween Ice Cream Cake

You're doing this completely wrong, Max. Payday should go with Dulce de Leche!

In all honesty this is great. Makes me jealous of all the leftovers you guys have hanging around in your fridges (freezers).

A Day in the Life: Ed Levine, Serious Eats Overlord

Diet Barq's is without a doubt the most underrated diet beverage in existence. Love the bite on that.

10 Fall Vegetables You Should Put on the Grill

I would add Kabocha squash the this list. I think it takes high heat better than the other squashes in terms of its final texture and flavor, which is almost caramel like. I often grill it over high heat to get a nice crispy exterior and finish it indirect. The inside stays creamy (for lack of a better word).

Baking with Cooling Racks -- What kind to get?

I've often seen recipes that advise cooking bacon or oven-fried items on a cooling rack set over a baking pan in the oven, and even received a rack over Christmas for this very application. However, after I got it I noticed the packaging said it was not oven-safe. I ended up having it returned, but looking online, I'm dreadfully confused. Reading reviews on Amazon show some buyers saying certain racks are oven safe and some aren't. Does anyone have any suggestions for purchase (preferably not on the expensive side of the spectrum?)

Thanks in advance!

Roasting Kabocha Squash -- Why So Moist?

Kabocha Squash was my big 'discovery' in terms of vegetables this past winter, but I've had mixed results when roasting it. For the most part, I've roasted it at 425 or 450, checking up on it after 20 mins or so (usually roasting for close to an hour.) I've been salting it maybe 10 minutes before cooking, and giving the slices (varying in size, oftentimes) a light coating of olive or canola oil. More and more, I've started using foil to both line the squash on the roasting pan, and also covering the slices for the first 20 mins or so of cooking (was inspired by advice from The Science of Good Cooking from America's Test Kitchen.)

My goal has been that creamy, non-fiberous texture that comes right off the skin when you cut it, with a concentrated and caramel-ey flavor that would basically make any kid olve vegatbles. But lately I've been getting slices that still retain enough moisture that the flavor just isn't there.

What am I doing wrong? Not enough salt? More oil? Smaller slices? Or is it something else? Is it how I choose the squash at the market or the inconsistancy of sticking to a standard recipe or direction?

Thanks in advance for any advice. As I'm sure you know, these things are too good when their good to waste on just being ok.