Serious Eats: Anranius's Profile

Emily and I were at a restaurant a few years ago when the wife at the table next to us commented about her beef cheeks, "I wonder which cheek this is? The face, or the... you know."

Her husband had the most amazing look of contempt and resignation.

Anranius at 6:41AM on 01/18/12

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Cook the Book: 'Ruhlman's Twenty'

Salt!

Anranius at 9:58AM on 09/27/11

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Cook the Book: 'Appetite for Reduction'

The best part is that none of it is trying to be meat!

Anranius at 8:59PM on 01/26/11

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Cook the Book: 'Good Eats 2: The Middle Years'

Duck, probably

Anranius at 4:36PM on 11/12/10

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Seriously Asian: Dried and Pickled Greens

Its really good mixed with ground pork as bao zi filling, much better than a lot of fresh greens (which I find tend to add too much water and not enough flavor).

Anranius at 11:50AM on 08/29/10

From Serious Eats

Ah jackfruit, the bane of my existence. I am (inexplicably) terrifyingly allergic to them. Which is terrible because my lady loves jackfruit. Never tried the seeds though, that might be an interesting thing to test against my allergy.

Anranius at 12:07PM on 08/06/10

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Cook the Book: 'Ready for Dessert'

Espresso panna cotta.

Anranius at 5:59PM on 04/13/10

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Cooking the Perfect Pot of Asian Porridge

@Kitchenista

Where are you seeing $200 rice cookers? I can get one for $30 at the local Chinese grocery. I suppose spending money on a rice cooker doesn't make as much sense when you're not eating rice 5/7 days a week, but happily that's not an issue for me.

@ChiChi

Thousand year eggs! And pickled vegetables of all kids. It's not congee to me without spicy pickled radishes or those jars of bamboo in chili oil.

Anranius at 8:47PM on 02/19/10

From Recipes

Dinner Tonight: Alton Brown's Ramen Shrimp Pouch

@Kenji

I don't have a probe thermometer, or I would test whether the pouch water hits 212F under those conditions.

Any chance someone is willing to try? It would be ideal if you could get a temperature vs time graph, to see what the rate of heat transfer is and how long the maximum temperature is sustained in the 15 minute period.

Anranius at 6:02PM on 02/19/10

From Recipes

Dinner Tonight: Alton Brown's Ramen Shrimp Pouch

@Kenji

I imagine that the (almost) sealed pouches would be helpful in eliminating some of the energy lost to evaporation, particularly if the amount of air in the pouch is kept to a minimum. I believe the pouches also have a relatively high surface-area-to-volume ratio in comparison to the open pot, unless you have an incredibly tiny pot. That would increase the heat transfer rate when you compare pots to pouches, so I'm not sure where your 190F estimate comes from, based on your estimate of the pot. I agree, the heat transfer is more efficient on the stove than through the air in an oven, but that's why the pouch cooking method takes longer than cooking a brick of ramen in pre-boiled water, no?

I'd like to see if the "limp and lifeless" texture of the noodles are simply due to a minute or two of extra cooking, rather than a sub-par cooking method.

Anranius at 5:57PM on 02/19/10

From Recipes

Dinner Tonight: Alton Brown's Ramen Shrimp Pouch

The demonstration of the versatility of pouch cooking notwithstanding, exactly what do you mean by "The noodles come out a tad limp and lifeless in the aluminum packet. They'd taste better if they were cooked over slightly higher heat in a pot."?

Water boils at the same temperature regardless of what temperature your heat input is. Why does cooking on a burner at 450F differ from in an oven at 400F?

Perhaps you simply overcooked the noodles in the pouch. It is easier to keep an eye on noodles in a pot versus a pouch.

Anranius at 4:19PM on 02/19/10

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Cook the Book: Ad Hoc at Home

Temari in Rockville, MD. Great unadonburi and in the summer, kakigori/baobing/patbingsu (shave ice)

Anranius at 4:12AM on 02/11/10

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Cook the Book: The Grand Central Baking Book

Anyone else near DC been to Les Delices in Germantown? Its this family-owned French bakery run by an oooold couple who really know their shit. Their cakes and pastries are pretty amazing and it just looks like this little hole-in-the-wall in a strip mall.

Anranius at 12:11AM on 02/10/10

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Seriously Delicious Holiday Giveaway: Zingerman's Culinary Adventure Society

Eating a Cornish pasty for the first time was incredible on my gf and I's trip to London. We were only in the city for 3 days but we still managed to go back to that store twice and not regret a minute of it.

Anranius at 7:19PM on 12/13/09

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