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Ananonnie

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.

Peking Duck with Mandarin Pancakes and Plum Sauce

Adding the rating!

Lime Semifreddo with Pretzel Crust

I made this exactly as written and it came out perfectly. The flavor is fantastic. The meringue makes for a creamy, smooth filling that is still plenty tangy. I love the consistency and flavor! There is definitely not too much filling!

12 Fresh Plum Desserts for Summer

I made my first plum pie last year (a beautiful lattice pie) and it was one of the best pies I ever ate. I'm surprised by how uncommon they are in comparison to other summer fruit.

The Food Lab Redux: How to Make Orange and Sesame Chicken at Home

Oh, great to know, Kenji! Looking forward to it! And thanks for the travel notes link!

The Food Lab Redux: How to Make Orange and Sesame Chicken at Home

The orange chicken looks great. Thanks, Kenji! I know since you're on vacation this isn't going to happen anytime soon, but please please please can we have a Chongqing chicken recipe? When I look I see a lot of simply stir-fried chicken and my love is for the crunchy popcorn chicken style. I tried using this method, but the sauce wasn't right. I know you're a fan of this dish so I'm hoping at some point you'll tackle it.

Chinese Aromatics 101: Stir-Fried Shrimp With Eggs and Chinese Chives

This and egg and tomato are some of my favorite homey Chinese dishes!

Whole Roasted Fish With Oregano, Parsley, and Lemon

I crank the heat up to 450-500 when I roast fish. Crispy skin and moist, juicy flesh.

Ideas in Food vs. Linguine alle Vongole: Part 1

The cryo-shucked clams are interesting. I was reading about the difficulty in shucking steamers and it sounds like this might be a solution.

The Easiest Way to Cook Fish: Roast it Whole

I roast fish at a much higher temperature for really crispy skin and juicy flesh, but I agree that it's the easiest and (for me) tastiest way to cook fish at home, besides grilling whole. I'm actually doing some whole grilled fish with charmoula for Fourth of July.

How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa

A Salvadoran curtido really should have some oregano.
Masa for pupusas should be wetter than for applications like tortillas. I've never seen anyone put baking powder in masa for pupusas. For gorditas, sure, but you're not really looking to make an airy shell with pupusas.
As for the process, it's similar to huaraches in terms of encasing a filling in dough then flatteninh. A tortilla press can actually be a nice cheat to make things a little easier.

How to Make Pupusas (Salvadoran Stuffed, Griddled Tortillas) With Masa

A Salvadoran curtido really should have some oregano.
Masa for pupusas should be wetter than for applications like tortillas. I've never seen anyone put baking powder in masa for pupusas. For gorditas, sure, but you're not really looking to make an airy shell with pupusas.
As for the process, it's similar to huaraches in terms of encasing a filling in dough then flatteninh. A tortilla press can actually be a nice cheat to make things a little easier.

Ideas in Food vs. Strawberry Shortcake: Reinventing the Berries

Freeze dried strawberries is how you make strawberry cake that actually tastes like strawberries and has a vibrant color. Strawberry cookies, too.
Freeze dried fruit in general is really handy. I love banana and pecan meringues!

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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