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Cookbook Love Letter: Jacques P├ępin's Complete Techniques

Oooh! I second Jake's question. Anything you'd suggest as a companion to Jaques, Kenji? (I already have your book).

16 Party-Friendly Sandwiches for Your Super Bowl Bash

Is anyone else impressed that Rabi churns out these aggregate posts out day after day? I'm not complaining, I look at every one and generally click on at least one or two recipes - which I presume is the goal. I hope the editorial team will give him a chance to flex his muscles on something more meaty. He's clearly got the discipline and the writing chops.

Saapaadu Ready: Travels With My Mother's South Indian Kitchen

Also- I really hope a recipe for Indian rice will be forthcoming! I'm salivating.

The Food Lab: Building a Better Egg McMuffin

@CBus_Eater - not stupid - I assume you;re right, but would love some confirmation.

The Comfort Food Diaries: There's Safety in Sardines

Oil-packed sardines fork crushed with crunchy small diced raw white onion, hot pepper sauce, lime, and if necessary, the barest whisper of ketchup to bring a little sweet balance. On crackers or smooshed on toasted bread.


Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients

Best line: "It's a level of variance that a casual drug dealer wouldn't trouble you for..."

The Food Lab: 15-Minute Ultra-Gooey Stovetop Mac and Cheese

Oh I dunno, after a few cocktails I can see myself stumbling into the kitchen to enjoy a slice of plain American cheese, straight out of the wrapper.


Forget Boiling! Use Less Salt! Plus More Tips for Better, Easier Pasta

I always thought that the reason NOT to put oil in your water (or after) was to ensure that the sauce has a better chance of adhering to the pasta after.

Re-Introducing Soubise: The Classic Three Ingredient Onion Sauce That Deserves a Comeback

Hmmm...while this looks delicious...wouldn't caramelizing the onions but otherwise following the same recipe also be yummy? Would that have a different name?

How do you dress your salad?

I mince a clove of garlic into a paste, then whisk in dijon mustard, white wine vinegar, salt and pepper until it's thick and creamy. Then I add olive oil and finish with a very small amount of maple syrup. It's heavenly.

What music do you cook/bake to?

I like listening to podcasts. Recent favorite is Marc Maron's WTF Podcast--smart interviews with comedians.

Of course...can never go wrong with this.

What is the most thoughtful food gift you've received?

I know this thread is dead--but I had to comment. I just received an early wedding gift in the mail from a friend who is a skilled woodworker. It's a handmade wooden tortilla press--and it is beyond beautiful and inscribed with a lovely saying on the base. It's made of three different woods and has a lovely handle to work the press. So personal and wonderful and finally explains the rather confusing IM conversation I had with my buddy a month or so ago in which he asked me to detail my method for making tortilla's to ensure that I didn't already have a press.

Rice Cookers: Talk To Me! I Eat Rice! I Need a New One

I haven't tried wild rice, but expect it would be fine.

Rice Cookers: Talk To Me! I Eat Rice! I Need a New One

I second DCarl1's recommendation. I have the same one and love it. Plus, it plays a song when it's done.

Woof Woof does not mean curry!!!

How about not renting from racists who blame funny odors on "Asians"?

Served: A Few Ways to be a Bad Restaurant Customer

"the jewelry designer German lady who stayed at our hotel"--holy crud this article is riddled with awkward phrasing...

How do you do your beans and rice?

I'm loving the idea of lime juice and raw onion on top. In Guyana, we frequently eat our 'cook-up rice' (rice and black eyed peas) with lots of hot pepper and often a pickled onion. As the rice is frequently flavoured with fatty cuts of meat or pickled pigs tail or salted beef, the pickled onion cuts the flavour well. The lime juice and raw onion would, of course, serve the same purpose.