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Ananonnie

Easy One-Pot, No-Knife, Lighter Tuna Noodle Casserole

^I would guess not enough salt

Light-and-Tender Honey-Almond Cake (Or, How to Beat Perfect Egg Whites)

http://www.joepastry.com/2013/the-fat-speck-myth/

I've whipped A LOT of egg whites and it's true every single time. We need to stop the hyperbole.

How To Make Tex-Mex Migas: Scrambled Eggs With Tortilla Chips, Onion, and Chilies

Also I'm so with you about undercooked onions in eggs. No thank you. And watery eggs. And what's worse, dry, overcooked eggs that are simultaneously watery.

How To Make Tex-Mex Migas: Scrambled Eggs With Tortilla Chips, Onion, and Chilies

Wow these look good!
But! Request for Spanish migas! It's the migas that basically nobody knows about! And it's great! There's way more about Tex Mex migas out there.

Culture Club: 6 Made-in-NYC Yogurts Worth Seeking Out

I had Blue Hill's sweet potato yogurt and it was foul. It was unpalatably sour, and I like my yogurt tart and very lightly sweetened (I don't care for the popular Noosa because it tastes like panna cotta to me in terms of texture and lack of tang). Maybe the other flavors are better, but that one was so unpleasant that I am not tempted to try it again.
On the other hand, I LOVE White Moustache, which is sold at the Whole Foods at Union Square. The sour cherry is incredible!
And not New York, but Traderspoint Creamery yogurt is amazing!

Sweet Potato Pie

This pie is so sweet! Even with just the sweetened condensed milk it would have been plenty of sugar, but that plus brown sugar?! Inedible!

The Food Lab Turbo: Why You Should Really Be Grilling Your Cabbage

I learned this years ago when I made charred cabbage with a lemon and anchovy butter at one restaurant, and I fell in love as well. I wish more people knew how delicious grilled cabbage is!

18 Essential South American Desserts

Latin desserts are soooooo sweet. I tend to adapt them for my palate. Quesillo is popular in the Caribbean as well, and it's very eggy and firm. I prefer the creamier, softer flan. The pictured one is very overcooked! Another dessert shared by Venezuela and Caribbean countries is majarete, a custard (though vegan) of coconut milk and corn. It is one of the nicer Latin American desserts!

Ground Pork and Corn Congee (Chinese Rice Porridge)

This was good, though I did add some juice from grated ginger at the end to punch it up and that really improved it for me. I used a little stock and think all stock would make it even better.

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

@nerditry, Chichi posted fried chicken feet in the Nasty Bits column. Also a recipe for these with a few interesting differences!

Dim Sum Classics: How to Make The Silkiest, Most Comforting Congee With Ground Pork and Corn

Perfect opportunity to throw the corn cobs into the cooking liquid!

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

I LOVE chicken feet. Being Latin I grew up eating a lot of the animal parts that are also loved in Chinese cuisine (like intestines, tripe, liver, with things like ears coming later on as I got exposed to Mexican food). But yes, if I get dim sum I usually get the chicken feet all to myself because I'm the only one interested in ordering them. OH WELL, MORE FOR ME! :D

How to Make Italian-Style Eggplant Parm (Melanzane alla Parmigiana)

This is a favorite of mine as well and now I'm craving it!

Why It's Time to Start Making Your Own Sherbet

I love sherbet, so when I was making ice creams at one job, I just had to make one. And the cherry and buttermilk sherbet I made was one I had a really hard time staying away from.

How to Make the Best Tomato Sauce From Fresh Tomatoes

I have the Oxo. It's not as nice as the ones I've used in restaurants, but it works well and is a lot cheaper (those French food mills aren't cheap).

How to Make the Best Tomato Sauce From Fresh Tomatoes

Great write-up, though I'll say that I agree with your initial comment that there is no "best". There are many different versions that are all good. I actually really love a 10-minute fresh tomato sauce from Deborah Madison's Vegetarian Cooking for Everyone.
This is making me want to go get some tomatoes now, though!

Can I Substitute Unsweetened Chocolate for Cocoa Powder?

High quality cocoa powder actually contains around 20% fat. Alice Medrich has some great conversion post on her site regarding some cupcakes.

Why You Should Stop Boiling Your Oatmeal and Start Baking It

These look great, Yvonne!
I'm glad to see no baking powder, since I've never liked that addition to baked oatmeal, which makes for a sort of dry almost cakey oatmeal where I want creamy and almost custardy.

14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing

Aside from this, I'd love for Kenji to tackle Chinese barbecue classics. There's a lot of bad char siu and siu yuk in NYC (heck, the BBQ in Boston was better) and a lot of bad recipes online.

A Foreigner's Survival Guide to Ordering and Eating Peking Duck in Beijing

I'm kinda sad Kenji didn't go to Guangdong or Shanghai.

Ideas in Food vs. S'mores: Meet the S'mores Cake

Anyway, I'm glad for this recipe because it saves me the work of figuring out the cake element of a s'mores cake (cinnamon does not a graham flavored cake make). I wanted to play around with a half graham flour and brown sugar cake with a graham cracker swirl running through it, or simply make a classic breadcrumb torte with graham crackers, but you guys basically took care of it, so thanks!

Ideas in Food vs. S'mores: Meet the S'mores Cake

Deb's cake fails at being a s'mores cake due to complete lack of graham flavor.

How to Make the Best Pesto

I've never cared for the color of pesto made in a mortar and pestle.
Where's Kenji? He's a food processor proponent (he also blanched the basil).

The Best Ice Cream, Gelato, and Soft Serve in NYC

I love Three Tarts' ice cream sandwiches.

How to Grill Whole Fish

I wish Serious Eats would move on to salt cod after this. It's such a delicious ingredient and if you look on this site, it's woefully underrepresented.

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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