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Ananonnie

American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)

This was so incredibly comforting and delicious. I had people asking for leftovers!

Point/Counterpoint: What's the Queen of Christmas Breads?

How about Serious Eats give some love to pandoro and kugelhopf?
But I'm definitely team stollen on this.

The Food Lab: My 11 Favorite Recipes of the Year, 2014

Oh those amazing black bean burgers! They're practically an obsession for me.

How to Make a White Chocolate and Champagne Bûche de Noël

Rolling the cake while hot for jelly rolls helps keep them flexible.

How to Make a White Chocolate and Champagne Bûche de Noël

Whipped white chocolate ganache is also a choice (I'd go with the whipped cream myself, but they're both really good).

How to Make a White Chocolate and Champagne Bûche de Noël

@atombaby: What about just white chocolate whipped cream. It's delicious!

The World of Buttercreams: 6 Varieties to Try at Home

I make French for flavors that do well with the extra richness, like caramel, coffee/espresso, chocolate, lemon, vanilla bean.

Italian and Swiss for fruity buttercreams (like raspberry), and also any of the flavors as Frencg, depending on wthether I have egg whites or yolks at my disposal.

German for vanilla, cream cheese, banana, coconut, and just when it appeals to me.

I hate American buttercream, so I never make it.

Huevos Rancheros

One of my favorite breakfasts! The tangy and black beans are such a great combo!

A Cookie a Day: The Best Chocolate Chip Cookies

These are the absolute best as far as I'm concerned, and I'm not a huge ccc fan!

The Trick to Easy Homemade Panettone? It's All in the Buttermilk

Well, it's certainly a lot less demanding than this:

http://www.wildyeastblog.com/panettone-recipe/

The Year in Cookbooks: Our Favorite Reads of 2014

Alice Medrich's Flavor Flours is a great baking book that I'm surprised isn't a Cook/Bake the Book pick.

The Food Lab: How to Make the Best Creamy Chicken Enchiladas

You brown the skin because it develops some nice fond that adds flavor to the sauce.

The Food Lab: How to Make the Best Creamy Chicken Enchiladas

This isn't the first time Kenji has posted a sort of Food Lab Lite column. And given how delicious the recipes are, I'm more than happy for these posts.

I still want some red enchiladas. :p

And Chinese BBQ week.

The Food Lab: Use the Pressure Cooker to Make the Fastest and Easiest Mushroom-Packed Risotto

Yup, Lorna Sass!

Equipment: Why a Y-Peeler is the Best Vegetable Peeler

Heh, Daniel there are a few guys who do some prep at work and they swear that the swivel peelers are better and switch because they're not used to Y peelers and meanwhile I just don't understand because like any experienced cook I've worked with, I am completely attached to Y peelers. I see them and I think how much faster things would go with the Y peeler (I worked with a guy who could peel 4 cases of potatoes in about 30 minutes with one, yeah he was incredible to watch).

You didn't mention the niftiest thing to me: they can peel tomatoes beautifully. I stopped bothering to blanch and shock tomatoes to get the skin off when the Y peeler can do it without taking the flesh off with it. Peaches, too.
And of course, winter squash can just be peeler with it, too. Or a root vegetable like yuca rather than the traditional way of making an incision and pulling off the skin with the hand.

How to Make Brown Rice Congee With Beef, Shiitake, and Garlic Chips

Yes, I'm so happy Shao is back!

Sweet Potato Pancakes Made With Leftover Mashed Sweet Potatoes

I can't seem to be able to give a rating. So, these were delicious but you aren't kidding about moist! I kind of felt they could use a little more flour, but then of course the sweet potato flavor wouldn't be as prominent.

Turkey or Chicken 'n' Dumplings

That or it's baking soda considering the tinge of Kenji's dumplings and how much fluffier they look.

Turkey or Chicken 'n' Dumplings

Soup portion is great, but yeah, my usual dumplings are way better—lighter and fluffier. I can't help wondering if it shouldn't be 1 1/2 tsp baking powder, which is more along the lines of other dumplings I've made.

Bourbon Pumpkin Pie

This pie was way too sweet for me. Maybe it was my puree, but the topping plus filling was surprisingly cloying. It also took much longer to bake than the stated time.

Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

This was awesome, Kenji!

How to Make 15 Minute Stovetop Roast Turkey and Mole Enchiladas

He said you can buy mole or use salsa verde…

Braised Leeks with Lemon and Parsley

There are so delicious! Yes, the time is off. If you brought the stock to a boil before pouring it over the leeks you might have them cook in that long, but mine baked about 45 minutes covered plus the additional 10 minutes uncovered in order to get tender. Otherwise the recipe is great!

How to Make 15 Minute Stovetop Roast Turkey and Mole Enchiladas

So I'm guessing 3 & 4 are related? :p

Looks great, though I really want a red enchilada recipe from you, Kenji. The ones I've made have been good, but I still feel like there's something missing.

Make These Moist and Tender Sweet Potato Pancakes With Your Leftovers

Much like your wife, I don't love pancakes, but these look great!

Any Chance Of New World Mall Coverage?

Most online coverage of this place is from when it just opened, and at most they just have menus of each stand, many of which no longer exist.
Every time I go there I feel so overwhelmed. There are so many stands and some stands have encyclopedic menus! I'd really love to see a more thorough guide to this place with some idea of what's good.
For my contribution I'll say I really enjoy Szechuan Dish's dumplings, though I'm sad I never got to this stand when it served other dishes!

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