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Ananonnie

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Bananas Foster Oatmeal With Walnuts and Peanut Butter

This was great. Creamy oatmeal, not too sweet, and great for a cold day!

Rethinking Vinaigrettes: The Case for Dropping the Acid

I really didn't mean to start a debate about this. I just mentioned that soy sauce has a certain acidity to it (flavor-wise) to point out that it might have something to do with my it works so well here.
I think the recipe looks and sounds great, even as someone who likes having some acid in most food.

Rethinking Vinaigrettes: The Case for Dropping the Acid

Shoyu dashi is delicious, but my initial reaction to (the general question posed, not this particular case) was "WHY WOULD YOU WANT TO REMOVE THE ACID?!" :p I love acid and if anything, there are salads that I don't find require oil!
Also, I would say there's an edge of acidity to soy sauce.

Better Creamy Shrimp Dip Starts With Perfectly Plump Shrimp

@Toddlessness, the 170 is for poaching them, not for sous vide. Kenji mentioned a temperature of 130 for 20 minutes for sous vide in the comments of his poached shrimp salad article.

Moist and Tender Brown Butter Cornbread

I've made this with corn flour, which is really fine cornmeal, and it was great. Just comes out even softer and fluffier.

Smoky and Spicy Chicken Tinga Is the Ultimate One-Pot Taco Filling

@anna graham, you forgot the refried beans—essential to a tostada!
I made sopes with tinga (which contained chorizo) and pickled red onions along with the aforementioned items and they were fantastic.

Smoky and Spicy Chicken Tinga Is the Ultimate One-Pot Taco Filling

I don't know, you can find fully cooked chorizo that is semi-cured that isn't actually what you want when you're making Mexican food. You want fresh chorizo that you have to cook, just like Italian sausage.

The Comfort Food Diaries: Whipped Cream Is All That Matters

I got a chuckle out of this as I could truly feel the depth of your gluttony for whipped cream.
I've known more than a few people who insist they don't like whipped cream and I'm always a little offended. :p

One-Skillet Korean Nachos Will Shake Up Your Party Menu

^As in, Asian pear is what's traditionally used for marinating the beef.

One-Skillet Korean Nachos Will Shake Up Your Party Menu

There is no implication that only Asian pears work as a tenderizer. You want Asian pear because of the flavor and sweetness it provides as well as tenderizing, but if you can't find it then you can use a Bosc pear. Different flavor, but it works, too.

Or you could use kiwi, which is often recommended if Asian pear isn't available.

Forget Raw: Roast Your Radishes for Maximum Mileage

I've braised a fair amount of radishes, but actually never roasted any. This has made me want to try it out.

Charred Salsa Verde: The One Salsa to Rule Them All

@easterhangover, there is a fantastic charred one that includes charred poblano and cumin in his black bean huevos rancheros recipe.

New-Fashioned Snickerdoodles

I also feel like another egg would have made these better for me. That's how many I usually use for snickerdoodles and these to me would have benefitted from more moisture. I was curious about the coconut oil, but I'll stick to the all-butter ones I make!

New-Fashioned Snickerdoodles

I timed them and I just didn't care for the result, which was too firm, almost tough. They didn't spread as much as I would have liked and didn't get a nice golden hue. I prefer the flavor and texture of all butter snickerdoodles.

Crunchy Fried Fish Tacos

I don't think you read the recipe. You batter, then flour, so there's no concern about batter falling off. The recipe makes fantastic tacos. Consider trying it before asking for a recipe to be revised.

New-Fashioned Snickerdoodles

You mentioned you started with refined coconut oil, which is what I have. Can I use that without too much flavor loss?

Eggs en Cocotte: An Easy (But Often Forgotten) Egg Breakfast

@scalfin, I don't see how pan-roasting fits there. You have to preheat an oven. It takes less time to sear than it does to pre-heat the oven.
But I do agree that there is a lot of stuff that that I have no interest in making at home that I love in restaurants.
I've made baked eggs (no water bath) at home though. I like soft leeks and cream underneath.

Hot Breakfast: Bananas Foster Peanut Butter Oatmeal

Actually, Daniel ran tests on soaking and found that it didn't reduce cooking time.

Stew Science: What's the Best Way to Brown Beef?

The stew is probably coming tomorrow. It's Kenji's recipe for classic American beef stew. He teased pics of it on Instagram.

22 Supermarket Items You Should Leave on the Shelf (and What to Get Instead)

You can get Shaoxing wine in liquor stores in Asian neighborhoods. I usually buy it at like 3 for $12-$14. It can also be found in really well-stocked ones.

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