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Bigbananafeet

  • Location: Canada
  • Last bite on earth: Cadbury's Creme Egg.

Slow-Roasted Beef Tenderloin

Aha -- just read the other page,* and now I know why you tie it!

* It would be great if all the comments on a recipe ended up on both the recipe page and the introductory page - just a thought.

Slow-Roasted Beef Tenderloin

Kenji - why do you tie the tenderloin with string? I've never bothered, and I used to cook a whole tenderloin quite often, so just curious.

The Better Fruitcake: Baking Stollen at NYC's Bien Cuit Bakery

Gorgeous photos, and delicious narrative, all about some good proper baking: THIS is one of the many reasons I love you, Serious Eats!

How to Export Your Recipe Box When Ziplist Shuts Down

Another one just chiming in to say, how disappointing, as I REALLY like the save-recipe feature - it's rather pleasing to open "my recipes" and see all the lovelies. Off to check out Pepperplate, Evernote and Yumprint next!

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

@ Malissa - two, actually - an 8" and a 9" - same manufacturer (Findlay), but one's much older than the other. I'll get slathering - thanks!

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

Yes, it was upside down - I was pretty sparing with the oil, though - is it supposed to be slathered on? I've got an ancient Aga, on all the time, so no problem with leaving the pan in the oven pretty much indefinitely, lol. It was in the 350' oven, by the way.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

@ Tom - sure, but she's a 6'4" superwoman, and has a flock of husky men to help her. ;~)

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

I've now scrubbed another ancient cast iron pan, oiled it lightly with a paper towel, and stuck it in a warm oven for a couple of hours. The oil has gone sort of blotchy, so I oiled it again and put it back for another couple of hours. Still blotchy. Should i just keep going, or strip it and start again?

This is a GREAT discussion, btw - learning lots of useful info.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

I've got a de Buyer on my Christmas wish list.

Anyone else have an old Findlay cast iron pan? Venerable Canadian company, and the pans have a velvety smooth finish. Seasoning my latest thrift-store find right now, actually....

The Rise of Awesome Milk Chocolate

Cadbury's Dairy Milk - British version only. Every other milk chocolate pales by comparison.

The Best Vegan Stuffing

So, Mr BBF asks, what do you stuff with vegan stuffing?

How to Crack Eggs Like a Badass

The funnest way to crack an egg is to bonk it slightly firmly, pointy side up, on the kitchen counter.....where it will sit on its slightly cracked, now flat, base, which I think is the cleverest thing ever.

Makes actually breaking it into the pan a bit messy, but it's a very neat cool trick otherwise!

Win a Copy of 'Marcus Off Duty'

Best impromptu dish - take a slab of smoked salmon (always have slabs in the freezer), cook up your favourite pasta, chop the smoked salmon up a bit, and stir it into the cooked pasta with cream and your favourite fresh herb. Serve in bowls.

Salmon in a Sea of Coconut From 'Marcus Off Duty'

Maggie - the link to "we are giving away 5 copies of Marcus Off Duty this week" is broken.

I love Marcus Samuellson - first read about him when he worked with Bluestar.

The Best Scotch to Buy on a Budget

I love these sorts of articles on Serious Eats (Drinks), and I really enjoy all the neighbourhood suggestions.

And then, it KILLS me that virtually none of them are available in Ontario, Canada's KGBO, I mean LCBO, the guvment-controlled booze outlet (no choice but to buy from them). We're in Ottawa, the country's capital, ffs. Even the SAQ (Quebec booze) doesn't carry many of the recommendations.

Just had to get that off my chest!

Anyone like to ship a few cases of Monkey Shoulder to Ontario?!

Baked Apples With Oat Crumble From 'Huckleberry'

Emma - hopefully you're still monitoring this! The recipe says the apples are to be peeled and cored, but looking at the photo used, it looks as if they've still got their peel on. Please advise, thanks! I've got Cortlands, so that's what I'll be using.

Hazelnut Maple Cookies With Orange Zest From 'Ovenly'

Only in N America can we be specific about the grade of maple syrup to use: love it!

Win a Copy of 'Plenty More'

Our favourite unusual vegetable dish this year has been Ottolenghi's grilled eggplant with his yoghurt/buttermilk sauce, za'atar and pomegranate seeds over the top. EVERYONE loves it, even those who despise eggplant.

The Best Fresh Tomato Sauce

I froze mine in plastic tubs - yoghurt tub type - and it's absolutely fine.

Waffle-Iron Hash Browns

Thanks, elango - I never seem to get the original stories - off to check it now.

Waffle-Iron Hash Browns

Deb over at Smittenkitten recently posted a similar food hack (is that what it's called?) - she cooked her latkes in the waffle iron, and they were delicious - I know, because we made them this week! Hers have onion, eggs, flour and bp in them as well as grated potatoes and s&p.

I, too, would like to know what was used to shred the potatoes in the photo -

Cream Science: On Whipping, Butter, and Beyond

@ Adam - you can't buy raw milk in Ontario legally, although I understand you can be a part-owner in a dairy cow, and get your raw milk that way.

You can, however, buy unadulterated organic milk products, whipping cream, etc, from "Organic Meadow" in FarmBoy, Superstore, etc.

http://organicmeadow.com

Cheese 101: The Unified Theory of Pairing Cured Meat and Cheese

Note to editors and i.t. people: please can we have an option to save these non-recipe articles like we can save recipes, please please?

What Cookbook Would You Buy For a First-Time Cook?

Frankly, I'm shocked and amazed (!) that you haven't included Delia Smith's "How To Cook" series. She was the reigning queen of cooking in the UK for years, and her books are clearly written, with accurate recipes (a novelty in too many new cookbooks, where recipes seldom seem to have been thoroughly tested), food that actually tastes good, and delightful photography.

There's also a website: http://www.deliaonline.com/how-to-cook

Win a Copy of 'A Boat, a Whale, & a Walrus'

Favourite party menu? Haloumi fried in olive oil, with fresh kiwi fruit to start, then a perfect big roast of beef, then flummery (Scottish - whipped cream, toasted oatmeal, and whisky).

Just put the kale gratin in the oven from this book posted on Serious Eats - looking good!

Bigbananafeet hasn't written a post yet.

Mustard Manual: Your Guide to Mustard Varieties

Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today. More

Knife Skills: How to Slice Scallions

When scallions are used as a base ingredient in a stir-fry or salsa, a fine rough chop will do you just fine. But the beauty of scallions is that they're as pretty as they are flavorful—provided you know how to cut them. Here are the basic knife skills you'll need to produce three different types of garnish-worthy scallion slices. More

The Food Lab: The Best Barbecue Chicken

Barbecue chicken doesn't fall under the strict definition of the Southern term "barbecue," as it is not cooked hot or long enough for connective tissue to break down the way it does in ribs or a pork butt (indeed, there isn't really any connective tissue to break down in the first place), but it does fall under the wider umbrella of "barbecue" which includes any foods cooked slowly (not to be confused with slow-cooked) with the addition of smoke and a barbecue sauce. Of course, all conversation of whether or not it's proper to call it barbecue will end once you all agree that it's delicious. More

Taste Test: A Guide to Black Pepper

There's no shortage of places to get your black pepper from; as one of the world's most popular spices, it's grown all across the world's spice regions, from India to Indonesia to Ecuador and Brazil. We don't talk much about terroir when it comes to spices, but it's worth thinking about. After all, peppercorns are fruits just like grapes, and soil, growing conditions, and variety of peppercorn are all going to have an impact on flavor profile. How strong are these flavor differences, and how do they pan out with food? We tasted peppercorns from seven major growing regions to find out. More

The Food Lab: How to Make Creamy Vegetable Soups Without a Recipe

These days, there aren't too many vegetables in the world that I haven't made into a smooth, creamy soup, and there are even fewer that I've not loved, but my experience has taught me something: the first time I learned how to make a creamy chanterelle soup at my first real restaurant job wasn't really just a recipe for chanterelle soup. It was a blueprint for making any creamy vegetable soup. You just need to break it down into its individual steps and figure out how to universalize them. Here's how it's done. More

The Food Lab: How To Preserve Fresh Spring and Summer Produce

I go a bit nuts every spring and summer when fresh produce is at its best. I end up buying things willy nilly, without much thought as to how I'm going to prepare, much less eat, all of it myself. After several valiant dinner parties and late night asparagus binges, I still find myself with far too much produce to even consider finishing everything before it starts to lose quality. More

Saffron Chicken and Rice With Golden Beets From 'The New Southern Table'

While it may not have the superstar status of other quintessentially Southern ingredients like country ham or collards, rice is a vital part of any Southern table, especially in the low country region around the Carolina coast. Brys Stephens's chapter on rice in his cookbook, The New Southern Table, explores varieties and preparations of the grain from everywhere from Thailand to his own home state of South Carolina. More

Mexican Gorditas (Fried Stuffed Corn Cakes)

Once you eat a Mexican gordita, your life may never be the same again: Corn cakes made from masa dough are pan-fried to create a crisp exterior and a steamy, tender interior, then stuffed with any number of traditional fillings, from spicy beans, to fresh white cheese and tender shredded meats. More

Ultra-Smashed Cheeseburgers

Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust. More

Crusty Portuguese bread recipe?

My fiance lived in Portugal when he was a young boy, and he fondly remembers a certain type of bread that his family would buy fresh every day. I'd love to make that same bread for him, but no one... More