Amateur Foodie

  • Location: San Francisco
  • Favorite foods: Mac and Cheese
    Creme Brulee
  • Last bite on earth: Tea Egg

Easiest Summer Ever: Braised Long Beans With Tomatoes and Garlic

I currently have a load of fresh romas. Can I substitute them for the canned tomatoes?

How to Make Awesome Jam From Fresh Plums

Kenji, I'm sort of in your area. I'll take a quart of jam :)

The Vegan Experience: How to Make a Vietnamese Noodle Salad That Eats Like a Meal

@Kenji, an alternative to the yuba is fried slices/slivers of taro or potato.

This Week at Serious Eats World Headquarters

Cannot wait for the Food Lab cookbook!

Fried Pork Rinds Get a Thai Treatment in This Issan-Style Salad

Would it be wrong of me to add some preserved duck eggs to this salad?

Hey Chef, How Can I Use up Extra Jam?

Also, jam and gin is great cocktail.

Hey Chef, How Can I Use up Extra Jam?

Surprised that none of the chefs add a spoon or so into a pan sauce or warm it up for a glaze for grilled meats.

How to Make Meatball Pizza

I grew up in Western Connecticut and remember meatball pizzas for all long as I loved pizza (which is probably 6 years old). They were rarely the mini meatballs, more of the quartered or halved large ones. They were my favorite, even more than pepperoni. Those meatballs look great. So glad it's Meatball Week!

In Defense of St. Louis-Style Pizza

@Kenji, I was mentally cursing you as I finished this awesome article. The pizza sounds great, but where the heck am I going to get Provel cheese???? Until now, I had never even heard of it. So instead of bitching about it, I did a search and found a recipe for homemade Provel (& tested by a St.Louis native too).

This Week at Serious Eats World Headquarters

Love the birthday cheeseboard instead of cake!

The Food Lab's Definitive Guide to Prime Rib

@jds7717, I've made prime rib on the BGE using this method,

No initial searing for color. You do give it a blast of heat (500F) at the end for the color. Worked well my first time around and I've used the same method since. The only difficulty was in getting that temp down to 200-225F on the BGE

The World of Buttercreams: 6 Varieties to Try at Home

Love this! My favorites are the flour and Italian buttercreams. American buttercream is just way too sweet.

The Food Lab's Definitive Guide to Prime Rib

@ExNYer in SF: I call BS on the butcher at Andronico's. I live in the South Bay and Lunardi's & Draeger's both carry rib roasts year round. And I don't even have to pre-order it, though it's a good idea to call and see if they have any especially during the holidays. Heck even Safeway and Costco sell a rib roast. Also, just because they don't normally stock it does not mean that they can't order it for you. I've ordered slabs of pork belly (with skin on) from Lunardi's when I was making pancetta. They can order as much as you need. Go look for meat counters or at other specialty shops. Here's an list of some good butchers in SF,

Why You Should Own a Pair of Good Kitchen Shears

I've had the same Messermeister scissors for almost 10 years and counting. They get sharpened professional twice a year and show no signs of falling apart. Best kitchen tool ever and sometimes when I'm especially lazy, it replaces my equally loved 10" chef's knife.

Going to Hawaii? 10 Must-Eat Local Specialties

Got back from Maui last week and I totally missing the shaved ice and musubi. This trip was my husband first introduction to musubi and we got a few from The General Store. One of which was made with the jalapeno Spam and it was pretty darn good. And of course, had to have the loco moco from Da Kitchen.

How to Make Queso Fresco, the World's Easiest Cheese

When making this type of cheese, you want to salt the curds and not the milk because salt is hygroscopic. Salting the milk will make for a wetter cheese which is not what you want for this type of fresh cheese. pH is not a factor here since salt is neutral, even in solution. Nor is the ionic force of the NaCl strong enough to prevent the curds from forming.

11 Must-Try Pies Across America

I'm going to recommend the Strawberry Cream Pie at Monkeypod on Maui. It's a fresh strawberry no-bake cheesecake in pie form.

How I Built a Barbecue Restaurant in Brooklyn: I Survived the First Week

I've heard first hand about the Yelp scam from friends who own businesses. Haven't trusted it since reading about reviewers, not just Yelp Sales, who blackmailed small businesses for free stuff. Like @CatrionaShadowleaf, I look at negative reviews for patterns of REAL problems, not someone whining about the flies at outdoor seating or downgrading his review because he didn't like the flavor of catfish, but ordered the catfish entree anyway. My favorite negative review was someone give a service station 1 star because he felt that being a walk-in with a coupon gave him priority over the person who actually had an appointment.

@Tyson, do get some rest. Your food looks incredible; wish I lived 2500 miles closer.

This Rustic Apple-Cranberry Pie Is So Darn Easy it Doesn't Even Need a Pie Plate

I think this looks rather delicious and would not pass it up.

The Food Lab: How to Make Pull-Apart Stuffing-Flavored Rolls

Ooooo, me likey.

The Return of Rummy Bears: Cocktail-Inspired Drunken Gummies

Gummy porn before a tedious tech update meeting. Thanks, these photos have made my day.

Waffle Iron Churros

@jackrin, this is batter is basically a Pâte à Choux since the flour is quickly mixed into the hot liquid mixture until it's absorbed and the eggs are then beaten into the mixture. Traditional waffle batter is not pre-cooked before going into the waffle iron.

Use Your Waffle Iron to Make Extra-Crispy Churros Without a Deep Fryer

I have to disagree with others. I think this is genius. Love churros, but hate the deep frying part.

Do Yolk and Grease Really Ruin Egg Whites for Beating?

21 Halloween Candies We're Hoarding

My top 3 Halloween candies:

Nestle Crunch
Kit Kat

Not sure how Swedish fish made the list and not Kit Kits, must be a regional thing.

Suggestions for a Thank You gift (food)

Just got back from a trip back East. My friend and her husband hosted 4 adults and 2 babies. I wanted to bake/make something special for them as a gesture of gratitude (2 babies is alot even for experienced folks). The only requirements are that it needs to survive a few days in the mail and not melt into a puddle in the current heatwave that's hitting the Northeast US.

Any ideas? I'm sort of stumped because what I know they'll like (e.g. chocolate) is just too fragile, perishable, or meltable.

Would this work?....

Last night I made carnitas. In addition to some good meat, I also have quite a bit of salty rendered fat. It seems a shame to throw it out, so I was wondering if I could roast some potatoes in this rendered fat. Any reason this wouldn't work?

The Sprayracha

Ok, I saw this and had to post it, because it's kinda cool.

Your next food project

My next food project/challenge is tempering chocolate. I am totally intimidated by it and I would really like to make chocolate covered truffles for this year's Xmas care packages.

What's your next food project or challenge?

Meyer lemon marmalade

What can I do with a Meyer lemon marmalade that's a bit more bitter than expected? I made a batch this weekend and while it's not bad, it's more bitter than I like. I can give it as gifts, but I would still have about 4 half pints. Any cooking ideas?

multiple posts

Looks like I posted something 3 times. I swear I only hit the submit button once. Anyway to remove the extra posts?

Chik-Fil-A suing over kale claim

Anyone seen this yet?,0,6755981.story

Since everything tastes like chicken, I guess I can see why people would confuse kale with chicken...NOT.

Non-chocolate desserts - ideas needed

My BFF is having her annual holiday party in about 2 weeks. While I don't hate chocolate, I know from past years that most of the desserts will be some form of chocolate and I wanted to bring a spectacular dessert that did not have chocolate in it. Something that has be bit of "Wow" to it. Any ideas?

Sticky toffee pudding - without the dates?

This past weekend, I ordered a sticky toffee pudding from a restaurant. My friend asked what it was and I told her it was made with dates. The waiter than informed me that this sticky toffee pudding didn't have any dates in it. it still sticky toffee pudding if it does not have any dates in it?

Salted Fish - where is it?

I've got a major craving for salted fish and chicken fried rice. Where in the Asian supermarkets are they located? What is it called or labeled? I'm not Chinese so I have no idea what it's called. I'm in the SF Bay Area and have great access to Asian ingredients, but this one is giving me a headache. Looked all over 99 Ranch Market and am about to venture into Marina Foods. Does anyone know what and where I should be looking?

Shrimp stock - other recipes?

I have a ton of shrimp shells in my fridge and am planning to make stock this weekend. I usually use the stock in my gumbo. But got to thinking about what other recipes use shrimp stock. Any ideas?

The Shrub

I went to the San Francisco Street Food Festival on Saturday. Had a terrific time and ate until my belly was bursting. One of the highlights was a little drink called a Shrub N' Soda. It was so good (and non-alcoholic too) that I had to search the web for a recipe. Turns out it's a vinegar based syrup which would account for it's lovely tang. And it seems easy to make, basically simmer fruits in a sugar syrup and then add the vinegar. Serve up with club soda or seltzer.

The festival was great and hope you were able to attend. I avoided the long lines by going way early and doing recon on the trucks that I wanted to hit. It was a blast! See you guys at the festival next year!

Infused alcohol - how long does it last?

So last year, I had some very ripe, but delicious white peaches that I had to do something with quickly. So I threw them into some vodka and then totally forgot about them until yesterday. I've filtered out the spent peach and now have a yellowish, but clear liquid that still smells fruity. Haven't sampled it yet, but I read somewhere that infusions of this sort don't last beyond a few weeks. Something about the taste of the fruit would be gone quickly since this is just an infusion and not a liqueur.

Is that true? Or should I sample and see if the stuff is still drinkable?

Chinese Comfort Food

I'm in need of comfort food and it has to be Chinese. Not sure why, but that's what I want. For all you Chinese/Asian lurkers out there, what's your Chinese (or Asian) comfort food?

Irish Cream recipe

Does anyone have an Irish Cream recipe that results in a very white liqueur? I met an Irish woman who had made her own Irish cream liqueur. Hers looked like no Irish cream that I've seen before - it was snow white suggesting just alcohol and cream, and sugar. I don't think it had coffee or chocolate syrup in it (these ingredients seem to be on all the recipes online). Does anyone have a recipe that sounds like this?

Vegetarian Entrees w/o mushrooms - any ideas?

I have a friend who will be visiting me in about a month and I wanted to make some vegetarian entrees that do not include any mushrooms or too much cheese. She's open to tofu provided it's well prepared (i.e. not just thrown into a salad or on top of pizza). I've a lot of recipes for pizzas, stews, soups, and salads, but it feels like a limited menu, I really need an entree. She's Punjabi and has access to excellent Indian food at home, so I want to give her something different, but just as delicious. Any ideas? I'm kind of stumped.

Cream Cheese Frosting - can it be piped?

My cousin and I are planning a baby shower for our best friend and she's requested a red velvet cake with cream cheese frosting. My questions are: will I be able to pipe a simple border around the cake with the cream cheese frosting? Is it firm enough to hold for a few hours? We won't be outside and the shower is in early April so it will not be hot either. Or should I use a buttercream for the decorative piping?

Homemade Marshmallows

Last week, I was looking at recipes for marshmallows and encountered 2 types of recipes: recipes that include egg whites and recipes that did not contain egg whites. My question: Is there any detectable difference in final product between the 2 recipes? Just wondering.

I did make marshmallows using a recipe that did not use corn syrup (I ran out). Delicious and reminded me why I preferred homemade marshmallows.

Made Green Tomato what?

I spent the weekend cleaning out my garden, pulling up the tomato plants that were still hanging on. There were a lot of green unripen tomatoes that would have killed me to throw out, so I made a simple green tomato jam (actually I had enough to make to batches) seasoned with cinnamon and allspice. I plan to give some away as Christmas stocking stuffers, but I know that I'm going to get that "What the heck do I use this jam for?". I'm sort of stumped myself. I've read that it's good with meats, on sandwiches, and with cheese and crackers.

What kind of sandwich would benefit the most from a smear of GTJ? What kinds of meats (e.g. roasted, baked, etc)?

Any other ideas, SErs?

What's the trick for a perfect looking cheesecake?

I have a great recipe (from ATK) for a pumpkin cheesecake, but haven't been successful in getting that perfectly smooth looking cake, i.e. on the sides. Am I not greasing the springform enough? Should I be using greased parchment? Any tips would be greatly appreciated.

Pomegranate Molasses question

I was thinking of drizzle pomegranate molasses on some bacon wrapped dates (cooked and warm from the oven). I should not have to do any additional cooking to the molasses, right?

The Serious Eats Guide to British Sweets

We Brits love little squares of things on bone china plates served of an afternoon following a game of cribbage. We love puddings that steam like a behemoth emerging from a sauna, made from beef fat, treacle, and shrivelled fruit. We love sugared, crunchy things from packets. It's no overstatement to say tea and biscuits are our actual lifeblood. More

Where to Buy Mexican Ingredients in Los Angeles

Los Angeles has the highest population of Mexicans in the United States, with the eats to prove it. When you're done completely redefining your regional Mexican food palate by taco touring your way through this sprawling city, there may come a time when you will want to start experimenting with your very own carne asada and long-braised lamb barbacoas at home. When this time comes, you can rest assured that the hundreds of Mexican markets, corner stores, and even some major local supermarket chains will have your back. Here's where to go for the best tortillas, produce, meats, dairy, and more. More

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of utmost importance. Meat should be sliced. Vegetables should be chopped, sauces should be mixed, and aromatics should be minced before you turn the heat up. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. Here's how you do it. More

The Food Lab: Bringing Home General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? More

The Food Lab Turbo: Super Simple Gazpacho

A couple of years ago, I produced what was possibly the most time consuming gazpacho recipe ever. It was damn delicious—the best gazpacho I know how to make!—but took in excess of two hours from start to finish. Today, I'm going to share with you the version of gazpacho I make when I'm feeling lazy. Don't worry, it's still knock-your-socks-off tasty. More

How to Make Juicy Chicken Green Chile Tacos

I can count on the fingers of one hand the number of great chicken tacos I've had in my life, and I'd still have one finger left to point accusingly at all the people who've served me dry, bland, flavorless meat in tortillas past. See, chicken tacos don't have to be dry. Just ask the lady who serves up the incredibly juicy chicken tacos at the El Gallo Giro truck in San Francisco's Mission district, or the slow-roasted pick-it-yourself affair from the Los Potosinos truck in Columbus, OH. Here's how I make mine. More