Serious Eats - seriouseats.com

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"fresh pistachio pesto, sausage, homemade mozzarella, pecorino Romano, basil, extra-virgin olive oil."

hold me.

this all looks incredible.

The heartfelt mottos of yesteryear (SOUL MATE and BE TRUE) mingle with the inane (REACH 4IT and GAME ON) like drunk texts from an ex on Valentine's Day, lurching between sophomoric come-ons and bursts of lucid sincerity.

... amazing.

at one point maybe... 10 years ago? they had a literary campaign and that year's hearts included such gems as READ IT and BOOK CLUB. my best friend and i collected entire boxes' worth of BOOK CLUB hearts because, i mean, how could you not. what's more romantic than book club.

I cannot read this article (or Paulie's menu) without reading my own name.
I try. I just can't.

Hum chin peng, langos, Ollie Ballen... updates to come! :)

@Elsbeth: Yes, didn't mean that appelflappen were like American apple fritters, just wanted to mention the name, heh. But I should have clarified, thanks for pointing that out!

@lamenteuse: My understanding of bear claws is that, though they're yeast-raised and icing-covered and often sold at doughnut shops, they're not fried thus not doughnuts? Anyone out there ever had a fried bear claw? I could be wrong.

@Becka: Me, too.

@Seth Gordon: This may call for a followup squash-toast-off.

@berzerkeley: Share Your Sweets shows off what SE'rs make at home, so the slideshow every week totally depends on what gets sent in; feel free to send a submission in, in the future, for something more exciting to you! :)

PALM SUGAR. Gula jawa was one of the most fascinating, eye-opening, I didn't know sugar could taste like this things I ate and cooked with in Malaysia. But there was also a dessert-cooking session when we tried gula jawa in a brick-like form (like what's linked at Gilt Taste above) against a fresher, looser, less bitter version. And that too was like night and day... the fresher stuff had a consistency almost like soft wet sand, fluffy and moist and granular but sticky... and it had a real floral taste alongside the bitter-sugary backdrop and was basically the most complicated, fascinating sweetness I'd ever encountered. If gula jawa is caramel to sugar, this sort of fresher palm sugar is a perfect salty burnt caramel to Hershey's bottled stuff.

They tell me it's not exported in that form. which makes me sad. That plus coconut milk plus anything makes for unforgettable sweets.

DROOL.

god, i miss this part of the world. my life lacks tamarind and belacan. and sambal. and calamansi, and... ok i'm done.

@cgorange: Well, yes. This series is about vegetable dishes we love; they're not all necessarily vegetarian. A little bacon or, in this case, shrimp paste often does excellent things!

@simon I'm with you, actually.

@tayter: Ah, late-night "editing" :) corrected!