Commenter

Beanalicious1

Home baker/cookbook collector :P

  • Website
  • Location: beanalicious1@yahoo.com
  • Favorite foods: Too many
  • Last bite on earth: Hopefully it never comes to that :S

Latest Comments

Vitamix vs. BlendTec vs. Breville: Who Makes the Best High End Blender?

Forgot to mention. Blendtecs customer service is easily on par, or beats Amazon's. Some of the best customer service I've ever experienced.

Vitamix vs. BlendTec vs. Breville: Who Makes the Best High End Blender?

I actually own both a blendtec and a vitamix. I bought a cheap wood tamper for my blendtec (not official, someone had them for sale online) and now I don't ever use my vitamix. The only issue I have with my blendtec is it won't run longer than 50 seconds. It's kind of annoying to have to keep on restarting it if I'm blending something particularly fibrous.

But! The twister jar. Oh, the twister jar. It's so superior to the normal blendtec jar or any of the vitamix jars for thick things, it's ridiculous. It's horrifically expensive (got mine in a bundle with another jar and the base from costco for like $260, screaming deal) In the standard jar for blendtec, it took about 5 minutes to make a passable almond butter. In the vitamix, about 9 minutes (this was a raw butter, it would have been much quicker if the almonds were roasted) And the twister jar? about 1 1/2 minutes (or 60 seconds or so if it's roasted)

The Food Lab: The Ultimate Fully Loaded Vegan Nachos

I'd love to see you do a paleo month, Kenji. It's like being vegan, but with eggs and meat! And...minus grains and beans. (I don't get why it's so easy for people to say no to meat, but take away wheat and there's a freak out. We're omnivores, not birds, dang it.)

We could use your particular brand of genius - and you just might feel more amazing than you ever have before :D

The Best Vegan Nacho Cheese Sauce

My blendtec (with the twister jar along with the normal jar) was the best 400 I ever spent. Homemade nut butters in about a minute and a half? Daily green smoothies that are so smooth you'd swear there was never kale in the same kitchen? Amazing. And seriously, that twister jar...

Kenji, this is amazing! I'm not vegan, but I avoid dairy, and probably eat more veggies than most vegans do (Paleo! If you're only eating meat and sweet potatoes, you're doing it wrong) I already have all the ingredients on hand, and will put this together the second I stop typing this....NOW!

Eggplant "Ricotta" Stacks From 'Nom Nom Paleo'

Balsamic is made of grapes. If it's fruit, it's paleo. If it was a malt vinegar reduction, it would be different.

Macadamia Nut "Ricotta" From 'Nom Nom Paleo'

Believe me, after a month or two of having no dairy products at all, you'll believe this is ricotta. And there is nothing wrong with substituting if you're trying to replace something your body can't tolerate. Dairy destroys me, but nuts are filling, nutritious, and delicious.

Substituting is only idiotic if you're obviously going out of your way to eat something unhealthy in the name of similarity. Like soy bacon. Or...most vegan ready-made products, actually.

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

Healthy food that doesn't weigh you down like a bowl of pasta does

Horse DNA Found in Frozen Burger Patties Sold in the UK and Ireland

I think eating horses makes as much sense as any other protein source. Actually, until recently, the ban on selling horses as meat in America led to a loooooooot of old animals suffering and starving to death instead of humanely killed. It's weird to think the humane thing is to sell an animal for meat processing, but the price of horses plummeted with the economy, so a 2000 dollar horse now sold for 300 bucks. Then they get old, and aren't worth feeding (to some) and they suffer.

That being said, I've never eaten horses. Though having grown up on a farm, I find it disturbing that it's ok to eat pigs and not horses, when horses are way more mentally deficient than swine.

Serious Entertaining: 'I'm Sick, Make Me My Dinner!'

From Utah to New York :/ There is something just ravaging this whole country. I just got over it, and my salvation was copious amounts of the spiciest foods I could tolerate. That means instead of my usual cayenne shake on everything, I toasted and ground some dried habaneros into a shakeable powder. An added benefit of toasting dried habaneros is it goes through the house and makes you cough and your nose run for basically an entire day! SUCCESS!

Recommended cookbooks for unskilled heathen bachelor?

Psh, In my experience, it's the women that look for the easy meals and me that does all the cooking and cleaning :/ Maybe I'm more of a catch than I originally thought

College Tours: Where To Eat Near Brigham Young University

This is amazing! I'm planning on transferring down to Weber state, maybe we should get a list of awesome stuff from around there :P But it is awesome to see so many places I should try in my back yard (I live roughly half an hour from Provo)

Serious Holiday Giveaway: The Baking Steel

It's all about the caramelized onions and sage apple sausage. Oh baby.

The Vegetarian Agenda--How to Push It

Are you kidding @boobird? I LOVE beans and rice of any type! The hot vegan would just be gravy :P

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

I douse basically everything with it. My current thing is pizza though - though one can't say no to a little drizzled on Butter chicken curry!

Keep butter melted...without heat...

I'd think you'd probably have to tweak the recipe to use a liquid fat instead. Which is a total bummer.

The Food Lab: How To Make The Ultimate Turducken

Why limit ourselves to poultry? I'm betting we could eventually work our way up to a blue whale! Only by harnessing the power of the sun can we cook it

Cook the Book: 'Portland, Oregon Chef's Table'

Me and my friends threw together an "end of summer" food bash. Freshly unearthed Yukon Gold potatoes roasted in home churned butter with home grown rosemary and Redmond Sea Salt (I'm in Utah, I figure Redmond counts as local as salt can get :P) Also had a kale gratin (everything home grown, all the dairy was less than a day old from my friend's cow) Quiche (eggs came from my chickens) And for dessert was a Carrot cake made with my Cosmic Purple carrots. It was bliss.

Enameled Cast Iron: A College Freshman's Dilemma

I was you - the quiet nice kid who loved to cook. My first semester I brought my whole spice collection (you know, to impress the ladies) along with my knife block (BIG mistake) I ended up using only one pan (granted, it was a nice stainless steel skillet with a lid) and one knife for ALL my cooking. It was actually pretty fun to challenge myself, finding ways to cook different pastas or curries (I actually had a korean roomie who made his own kimchi, that was pretty cool)

Only when all my roommates were out would I even consider bringing out my good stuff, because most of these kids literally didn't know how to cook ramen. They thought I was a cooking savant because I could make japanese curry (their favorite was house brand vermont style.) I also lived with four giant Samoan guys. I'm 6'3" and if I lost some weight, I wouldn't be able to get below 210lbs because that's how I'm built. But these guys could EAT. each one of them ate like 4 packages of ramen per meal. And they used all my home grown, homemade habanero hot sauce :/

I digress, chances are your roommates won't respect your stuff like you do (and its a rite of passage to have a roommate that uses/breaks/steals all your stuff) Go with the absolute bare minimum you can stand, and have fun with it. If you feel like you can trust your roomies more later on, you can always buy something there.

The Nasty Bits: Bacon-Wrapped Liver

@doomsdaye

It's been proven that cholesterol from your food actually doesn't translate into cholesterol in your body. In fact, I believe eating foods with cholesterol lowers your body's production of its own cholesterol to compensate.

The Food Lab: The Best Way To Grill Sausages

@Kenji
I learned all this the hard way over the last couple years (Utah is not known for their Brat eating-tude) You could have saved me some time if you'd only done this earlier :P

If you want the best flavor sensation, what you should do is this: Use the disposable pan trick, five or six brats, and 3 (at least) onions. Cut the onions radially, place them on top of the brats (with whatever seasonings you deem appropriate) and pour a bottle of beer on it all.

Cook as per your instructions. After all the brats are finished grilling, place them on the cool side of the grill, and place the onions in the pan in the hot side of the grill. Grill the crap out of them, stirring every so often, until the beer is entirely reduced and the onions are soft, caramelized, and coated in beer, brat fat and juices. Use those as your condiment, and be prepared to explain your "Kiss the cook" apron isn't meant to be taken literally, because everyone will be lining up for a smooch.

Help me restock my mustard stash!

I've fallen in love with Beaver (or Inglehoffer, same brand ala the whole Best Foods/Hellmans way) Sweet Hot mustard. I'ts got a great sinus clearing kick, and isn't cloyingly sweet. It may be sacrilege to some, but it is killer on a bratwurst.