Serious Eats: Centelleo's Profile

I just got two beef hearts for free from my local co-op and I'm intimidated but reading this article makes me feel slightly better equipped to handle such a new cut.

Centelleo at 10:37AM on 04/26/10

From Serious Eats

Where to Eat in Austin, Texas: SXSW 2010

El Chile!

Centelleo at 12:57PM on 03/10/10

From Serious Eats

How to Judge a Mexican Restaurant: The Chile Relleno Test

Mole definitely, and handmade tortillas are always a nice touch.

Centelleo at 12:56PM on 03/10/10

From Serious Eats

The Food Lab: Fresh Ricotta in Five Minutes or Less

My head is exploding with ricotta-y goodness. I can't wait to try making it now.

Centelleo at 12:32PM on 02/19/10

From Recipes

I can't believe that I hated tendon for so long (I'd always trade it for my sister's tripe in her pho) but now I crave it. I'm glad to know there are other easy ways of preparing it so now I don't have to wait until my next bowl of pho.

Centelleo at 1:32PM on 02/17/10

From Recipes

Seriously Asian: How to Make Mochi by Hand

I need a mortar & pestle...

Centelleo at 3:28PM on 02/12/10

From Recipes

Cook the Book: Pan Pizza

Trying to close an errant bold.

Centelleo at 3:13PM on 02/10/10

From Serious Eats

Roundup: Fish Taco Chains in Southern California

Every time my boyfriend and I visit his parents in San Diego, we stop by Rubio's as we have nothing similiar here in Texas. While it doesn't beat a mom & pop shop (obviously), I was pretty surprised at how tasty Rubio's can be!

Centelleo at 12:51PM on 01/14/10

From Recipes

The Nasty Bits: Cod Milt

I love this stuff but never really knew what it was until now, thanks to you (and alexandsnakes). Pan-fried and deep-fried preparations look amazing!

Centelleo at 12:26PM on 01/07/10

From Recipes

The Nasty Bits: Calf's Liver with Onions

Love chicken liver. Pork liver was always overcooked at our house and I never was much of a fan. Always wanted to try calves' liver but the offerings in the UK looked suspect. I want to give this a try but I have no idea if my local butcher/meat counter will even have it!

Centelleo at 12:24PM on 01/07/10

From Recipes

Dinner Tonight: Red Posole Stew with Chicken

I made this last night but I added a mirepoix to flavor the cooking liquid. I couldn't bear to throw them out so I ended up pureeing them with the chiles + onion + garlic mixture and added them back to the cooking broth. Slightly thicker than the usual posole but so much more flavorful, and it didn't really detract from the authentic flavor. Topped with Mexican oregano, cabbage, raw onions, and lots of lime but no tortillas (no time for homemade and the store ones looked pitiful). Cheap, easy, tasty and filling --- can't beat that! Thanks for the recipe!

Centelleo at 12:20PM on 01/07/10

From Serious Eats

The Secret Ingredient (Anchovy): Anchoïade

Looking forward to more of these posts! This reminds me of bagna cauda.

I've heard that anchovy paste should be avoided due to all the added unnecessary ingredients. The convenience factor does make it very attractive though.

Centelleo at 1:08PM on 11/20/09

From Recipes

The Nasty Bits: Crisp Fried Pig's Ears

Long ago, my mom bought some for our dad during on weekly shopping trips to buy Chinese roasted pork. On the drive home, I was trying to sneak a piece of the crispy skin and accidentally grabbed a sliver of barbequed pig ear instead. My mouth was never happier than that moment I discovered the awesome-ness that is pig ear!

Centelleo at 1:11PM on 10/21/09

From Serious Eats

Taste Test: Mustard

The Maille that is available in France is so much stronger than its American counterpart! It's like eating a spoonful of wasabi, it's so strong.

Centelleo at 1:13PM on 10/08/09

From Recipes

Seriously Asian: Stir-Frying Vegetables

I absolutely hate sorting Asian vegetables and herbs. It's so tedious!

Centelleo at 1:45PM on 09/14/09

From Serious Eats: New York

Prime Meats: The Frankies Get Serious About Breakfast

The bratwurst + mushroom + poached egg brekkie seems like an interpretation of the traditional British breakfast (minus the really good stuff like blood pudding).

Centelleo at 1:14PM on 09/11/09

From Recipes

Meat Lite: Stuffed Poblanos with Tomatillo Salsa

This sounds absolutely wonderful! I can't wait to try it out.

Centelleo at 12:58PM on 11/18/08

From Recipes

Dinner Tonight: Dumpling Noodle Soup

This is my go-to when I'm craving my mom's homemade ramen but I don't have the time or patience to make my own dumplings and stock. I usually finish it with a drizzle of sesame oil and Sriracha or chili oil paste and some greens (even chopped romaine on occasion).

Centelleo at 1:12PM on 11/14/08

From Serious Eats

Turkish Eggs on Yogurt

@ rheogs: maybe butter and some paprika?

Centelleo at 1:06PM on 08/18/08

From Recipes

Dinner Tonight: Deviled Sardines

Chocolate & Zucchini posted lovely sardine harissa "recipe" that sounds delicious:

http://chocolateandzucchini.com/archives/2003/10/sardine_harissa_polar_bread_sandwich.php

Centelleo at 5:57PM on 06/23/08

From Talk

Eats in Downtown Atlanta?

The Varsity is awful! Definitely a tourist trap to be avoided at all costs.

Centelleo at 12:46PM on 06/23/08

From Serious Eats

Ed Levine's Serious Diet, Week 23: What's Your Ideal Diet Breakfast?

You're getting quite a lashing but as long as you understand how much your breakfast is lacking in nutrition, I don't feel as though I should add to the chatter. I wish I had the cajones to eat chips for breakfast! How I envy you!

My favorite DIET breakfast is a 1/2 cup of plain fat-free organic yogurt, 1 apple (Granny Smith or Pink Lady), 1 hard-boiled egg, and 2 cups of water. If I've got more time, I like to do a quick tofu scramble with some bell peppers, served alongside half an avocado, pico de gallo, and whole wheat tortillas. I'm not much for sweets for brekkie.

Centelleo at 12:50PM on 06/20/08

From Serious Eats