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From Recipes

Serious Heat: Homemade Kimchee

Kimchee should be made with Napa (Chinese) cabbage. The more common variety (Brassica oleracea) is not as tender and doesn't absorb flavors as easily.

From Talk

the best cookbook for beginners

How to Cook Everything is a safe bet, but you might also consider Cookwise by Shirley Corriher. Like the McGee book, Cookwise is extensive in explaining the hows and whys of cooking - but it is more user friendly and suggestive.

From Talk

Favorite Cheap Homemade Meal?

Spagetti & Sand
Italian seasoned bread crumbs, a couple of cloves of garlic & parmesan. As soon as the spaghetti is drained, swirl in a beaten egg, toasted bread crumbs, garlic and parmesan. Simple, garlicly, cheese & carbs.

From Serious Eats

Foodstuffs as Usernames on Twitter

Thanks for doing all this legwork. I wonder what else is out there?

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Roasting Green Coffee at Home

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From Recipes

Serious Heat: Homemade Kimchee

Kimchee should be made with Napa (Chinese) cabbage. The more common variety (Brassica oleracea) is not as tender and doesn't absorb flavors as easily.

From Talk

the best cookbook for beginners

How to Cook Everything is a safe bet, but you might also consider Cookwise by Shirley Corriher. Like the McGee book, Cookwise is extensive in explaining the hows and whys of cooking - but it is more user friendly and suggestive.

From Talk

Favorite Cheap Homemade Meal?

Spagetti & Sand
Italian seasoned bread crumbs, a couple of cloves of garlic & parmesan. As soon as the spaghetti is drained, swirl in a beaten egg, toasted bread crumbs, garlic and parmesan. Simple, garlicly, cheese & carbs.

From Serious Eats

Foodstuffs as Usernames on Twitter

Thanks for doing all this legwork. I wonder what else is out there?

From Serious Eats

A List of Food Bloggers Using Twitter

I Was Thinking (about food)
Twitter: Brupie1
URL: http://Iwuzthinking.blogspot.com
About grocery stores, East African food, Korean food, or whatever sounds like fun to cook.

From Serious Eats

Why Don't Recipes Include Salt Amounts?

I agree with a number of comments here, esp. about how adding salt during the cooking process is different than at the table. Although salt is salt chemically, different processes yield different shapes of crystals and determines whether salt adheres to food or bounces off.

Besides preferences and conditioning to different amts of salt, there is a decided range in human sensitivity to seasoning. What I taste may be quite a bit more or less sensitive than what you taste. No cookbook could ever account for all of this, your best bet is cooking to your own or family's tastes.

From Talk

Ghetto Drinks

I think it's sad that ghetto drinks & drinking stories has more comments than just about any other tagline I've seen. Yeah, that Popov stuff was nasty. Good times.

From Serious Eats

14 Granola Brands Taste-Tested Head-to-Head

What about Cascadian Farms? You're illustration shows 10 packages, but you said that you sampled 14. What were the other four? Thanks.

From Talk

You either love it or you hate it...

Non-Koreans divide or unite around Kimchi. Personally, I love it with Korean barbeque and all the little side dishes.

From Serious Eats

50 Cent Suing Taco Bell

If you change your name to 50 Cent, I think you give up certain rights to the use of your name. It will be a sad day for free speech if he gets a dime. Oops! I hope that's not been taken too!.

From Recipes

Essentials: Pie Crust

Pie is a wonderful thing.

Pie crust recipes seem to foster butter/lard debates. I like butter, but I've had excellent crisco crusts too. What is forgotten is the flour. The above recipe lists simply "flour." Protein level is a critical element, and if you reach for your bread flour you are bound to be disappointed. Higher protein flours (like bread flour) result in tougher crusts that are harder to cut.

Use all-purpose flour, perhaps even lower the protein with something like Wondra gravy flour. Since learning the lessons of flour protein levels from Cookwise by Shirley Corriher, I've been much happier with all my baking.

From Serious Eats

Blogwatch: Eggs Cooked in Muffin Tins

I'm not sure how "novel" this is. Ever look at the egg in an Egg McMuffin? I don't know what they use at McDonald's, but I bet it looks a lot like a muffin tin. And cheddar cheese, bacon or ham. I don't want to be a drag, but I think we're re-inventing a wheel here. My favorite always has been with sausage.

From Talk

falafel mix

If you're avoiding frying strictly to avoid fat, this won't be of help, but you may try brushing the patties with melted butter before putting in the oven. The butter will help with browning, flavor and surface texture. Essentially, you're doing a superficial frying. Let me know how it turns out.

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Roasting Green Coffee at Home

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About Brupie

Website: http://Iwuzthinking.blogspot.com

Location:

About: Currently exploring grocery stores in the Minneapolis/St.Paul area.

Favorite foods: East African, Korean

Last bite on earth: Korean BBQ with many pickled side dishes