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AnneApple

Brussels Sprouts Grilled Cheese Sandwiches

Every time I click on a link here on Serious Eats, 90% of the time it is one of yours, Kenji. Thank you for your consistent brilliance!

American-style casserole recipes

To add to the above mac and cheese recipe - this one is fantastic. The addition of tomatoes really makes it!

http://whatdidyoueat.typepad.com/what_did_you_eat/2007/01/macncheese_off.html

It Appears I Have A Metric Ton of Leftover Stuffing

Mashed up with leftover mashed potatoes and pan-fried! Eggs on the side. Yum.

Strip-T's Fried Cauliflower Sandwich Is One of the Boston Area's Best

Wow. That looks just amazing!

The Best Dive Bars in Seattle

The Moon Temple in Wallingford and The Canterbury Inn in Capitol Hill, both of which are closing soon.

Make this Now: Savory French Toast with Garlic and Parmesan

This looks just fantastic. And I love the idea of savory French toast grilled cheese!

Staff Picks: Our Favorite Late-Night Snacks

Perfectly ripe, juicy peaches, eaten over the kitchen sink in the wee hours! Also: definitely cold pizza.

Portsmouth, NH/ Southern ME suggestions?

I will second the Portsmouth Brewery - good food, good beer - and the Portsmouth Gas Light. Also, for breakfast, The Golden Egg. Enjoy!

Portsmouth, NH/ Southern ME suggestions?

I will second the Portsmouth Brewery - good food, good beer - and the Portsmouth Gas Light. Also, for breakfast, The Golden Egg. Enjoy!

What's in a Letter? Chefs and Restaurants Speak Out About the Department of Health's Letter Grades

"The BIGGEST difference is that those labs you worked in had rules written by guys who had worked in labs, these kitchens are being regulated by guys who have never worked in a restaurant in their lives."

BINGO! This is my point exactly.

What's in a Letter? Chefs and Restaurants Speak Out About the Department of Health's Letter Grades

I understand! Thankfully I don't approach regulatory agencies that way, nor do would I use that sort of language about them... especially during an interview! Good grief.

What's in a Letter? Chefs and Restaurants Speak Out About the Department of Health's Letter Grades

I respectfully disagree. There are plenty of good inspectors/regulators - I didn't mean to paint them all with the same brush - but the variability and sometimes seemingly arbitrary nature of inspections is a problem. I am a little miffed that you assume I'm doing something wrong. I have worked with the EPA for a dozen years now, and with OSHA and the FDA in the past - I'm not a neophyte, nor am I careless/reckless in my work. Of course I want people to be protected - that's not something I have a problem with - but implementation and wrong-headed/poorly written rules are simply unwelcome and burdensome.

What's in a Letter? Chefs and Restaurants Speak Out About the Department of Health's Letter Grades

I agree with the people saying that the rule-writers are almost never the people on the ground who actually know what's going on. I see this in my own industry (farming) - the people who make and enforce the rules haven't a clue about how farming actually works. It's very frustrating. Oftentimes the rules sound (sort of) good on paper, but are next to impossible or impractical to apply in the real world. Ugh. Not a fan of regulatory agencies.

Dear Local Pizzeria: Ranch is NOT Tuscan.

Kenji, this post made my morning. So funny. And fellow commenters - yours too! Thank you.

How do you like your potato salad?

Red potatoes roasted till browned & crispy, with lots of black pepper, sea salt, and rosemary, then tossed with olive oil, red wine vinegar, blanched green beans, diced tomatoes, sliced red onions, minced garlic, and chopped fresh parsley. So good, especially after the flavors have time to marry. Best warm or room temperature.

Weird ramen combos

Drop an egg and some wakame into the boiling noodles, stir, then serve with scallions on top (using a half-packet of the "Oriental" style seasoning).

Video: A Taste of Sri Lanka in 3 Minutes

And p.s. to Henry.Gomes - the Hindi soundtrack isn't really inappropriate. Most of the people I knew there loved both Hindi music and Hindi movies - they were extremely popular and played on many of the buses. :)

Video: A Taste of Sri Lanka in 3 Minutes

I *so* look forward to hearing more about this trip! I was there in the Peace Corps and absolutely adore the food - the hotter the better! Sri Lankan food is a cuisine that doesn't get nearly enough attention. It's fantastic stuff!

Market Tours: Lanka Grocery, Staten Island's Destination Sri Lankan Market

Definitely worth a visit for me - I was a Peace Corps volunteer in Sri Lanka, and I miss the food so much!

The Vegan Experience: Maduros with Mint Mojo

This is one of the few sweet things I could really get behind. YUM. I think I would prefer the aji, though, as a sauce. I will be trying these out.

Lunch Box: Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings

This sounds wonderful! I love the umami-ness. And your hot sauce collection!

A Short Introduction to Afternoon Tea in London

"Basic: very causal teas where you can opt for just pastries and tea"

Casual. :)

The Vegan Experience: 60 Great Vegan Recipes

Thank you again for all the work you've put in! Every recipe I've tried has been terrific, though I've stuck to the simpler ones for the time being.

Also very much looking forward to your weekly vegan recipes!

Must-have sauces and pastes

Thanks so much, everyone!

Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge

@matth - I'm pretty sure Kenji's headline is very much tongue-in-cheek.

Must-have sauces and pastes

I am "going vegan" along with Kenji (although I'm doing this through the end of March)... and I have a whole bunch of ethnic recipes I want to try. I would love to learn how to use the various sauces and pastes of the world, whether I purchase them or make them myself. What I would like to know is - what are your favorite/go-to/must-have sauces and pastes? Thank you in advance for your input!

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