Profile

Chocolatesa

I love grocery shopping, exploring new grocery stores, cooking, eating, sharing food with friends and family and trying new things. I don't like spicy food.

  • Location: Montreal, Canada
  • Favorite foods: It changes monthly, if not weekly.
  • Last bite on earth: Noodles and cheese

9 In-Your-Face Deviled Egg Variations

Ooooooh!! I know what I'm making tonight! I haven't had deviled eggs in ages! Have you ever thought of making deviled tea eggs? The white is pretty plain and flavorless in deviled eggs so it would remedy that. I'll have to try it sometime :)

How to Make Battuto: The Italian Soffritto

Huh, a person with the same last name as one of my favourite cooking styles!

The New Anova Precision Cooker Promises to Be the Best, Most Cost-Effective Sous-Vide Solution on the Market

Just got ours @ $149! Mad I didn't see this two days ago. Oh well, still very happy I saw it now! Thank you! I can't wait to cook with this, it'll be my first one and I've been wanting one for YEARS.

The Food Lab's Guide to Pan-Seared Pork Chops

Thank you! I love pork chops but don't eat them as often as I should because I haven't found a method to cook them that doesn't leave them dry. I love to fry them with garlic salt, I'll have to try dry-brining them with the stuff.

Inside the Secret World of Super-Premium Spanish Jamon Iberico

I've long been fascinated with this ham, this was really fun to read! Now I have to go buy 3 slices or so.

Are Shooter's Sandwiches Really Worth a Damn?

Awesome! Thank you for doing this, I'd been wondering if it was worth it to try this. Very much looking forward to your improved version and your book!

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

Thank you so much for this! I've always been put off by soup, both eating and making it because I've rarely found recipes I liked, and haven't bothered searching. This one looks really good and I can't wait to try others!

I'll second (or third) the questions as to which alliums to use with what vegetables, how you thickened that veggie stock, what the recipe for the chanterelle soup is and why my hand-blenderized potato leek soup doesn't get gummy.

Do I Need to Use Eggs in Ice Cream (and How Many?)

This is awesome! Thanks! And I laughed at Kenji's comment about an all-yolk ice cream. DO IT!

The New $199 Sansaire Sous-Vide Circulator is the Solution We've Been Waiting For

WANT! I don't have a job right now though so I'll have to beg some of my family or friends to back them for me until I can pay them back (or as an early birthday/Christmas gift).

Burger City Guides: Nadia G.'s Favorite Burgers in Montreal

As a Montrealer, I'm kind of dissappointed that Picks wasn't mentioned. Although I realize she had to choose 5 and it is *her* favourites. But I just had to give some love to Picks!!!

HD Photo of the Day: A Killer Seafood Platter From Fenton's in Dingle, Ireland

This is absolutely beautiful!

How to Make Gloriously Fatty Pork Roll Rachel Sandwiches

Haha this is awesome :D I don't think we have pork roll here in Canada but I think any cheap fatty processed-meat slices would do :)

Dear Tim's Potato Chips: I Think I'm in Love

Oh how I wish these were available in Canada! Never tried them but they seem amazing for the qualities you describe!

The Burger Lab: Turkey Burgers That Don't Suck

Wow. I've never wanted to eat a turkey burger before now. Going to make these tonight for sure!!! Thank you!

Oklahoma-style Onion Burgers

I made these for dinner and they were AWESOME! Thank you so much! I'm gonna make them for my sister again tomorrow night when she visits :D She's been drooling over the pictures I sent her! http://imgur.com/a/dSBmd

How To Make Mexican Street Corn (Elotes)

Lol great article :P I've never had corn on the cob any other way but boiled but as a lover of mayo and mayo-based sauces now I HAVE to try this!!

The Burger Lab: How To Make Oklahoma Onion Burgers

Ok this looks absolutely mouth-wateringly good. I'm gonna go buy myself a nice hunk of beef to grind and some onions and make these tonight!

Comfort Me with: The Ultimate Cheese-Filled Beef and Pork Burger

In my book cheese within the meat = cheese filled, whether it be a slice of cheese sandwiched between two layers of ground meat or grated cheese mixed into the meat itself.

I'm really happy to see someone else out there enjoys non-processed cheese on a burger! This looks awesome, thanks! I'm gonna try it this weekend :)

Guide to Grilling: How to Use Smoke Woods

I'd be curious to know how to use chunks on a gas grill. Just wrap them individually in foil? I'm used to using chips on my grill by soaking and then wrapping in two layers of heavy-duty foil pierced with a toothpick several times and then laying them on the burner underneath the grill. Would it work the same way for chunks? Or should I just stick to chips?

Will We Drink Soda Differently in 2013?

Or for those who are so inclined, you can easily make your own soda machine http://www.popsci.com/diy/article/2012-06/how-make-your-own-home-carbonation-system

The Food Lab: The Science of No-Knead Dough

I think you should change the link to the "skillet-broiler method" at the end to the "baking steel method" :)

The Food Lab: How to Cook a Perfect Prime Rib

Does this method apply to dry-aged beef too?

Mangalorean Beef and Bacon Gravy

It says "add the marinated beef and cook" but there's no previous step for marinating the beef... Which spices do you marinate it in? For how long?

The Food Lab: How To Make The Ultimate Turducken

Awesome! I'm SO making this for Christmas :D Thank you!

Frozen Pig ears. Sheesh, chum or food?

I second the Cantonese preparation. If you have any Asian markets nearby you might be able to find a spice mix to make "red-raised" meat, I think that's what they use. I've bought ears made that way already prepared on display beside the cash register at Asian markets and I loved them. The other ways of preparing them sound really good too!

The Food Lab's Complete Guide To Pan-Seared Steaks

Summers are made for the grill, but what's a steak lover to do when the weather's too cold and wet to light the suckers up? Just cook them indoors. Indeed, pan-seared steaks have several distinct advantages over grilled steaks—enough that there are times when given the two choices, I'll choose pan-seared just for the sake of it. While grilling will get you a rapid-fire crust on your steak with all those delightfully crisp, on-the-verge-of-burnt bits and a good smoky flavor, I find that the even golden brown crust you can develop in a hot cast-iron pan really accentuates the flavor of the beef itself, letting it shine. On top of that, pan-searing affords you the opportunity to add your own flavorings in the form of aromatics. Pan-seared steaks come out about 4 percent moister to boot.

Here's the best way to do it.

More

Chichi's Chinese: Cabbage Salad

I caught the raw cabbage bug late in life. Which is to say, for most of my life, I thought of it in coleslaw form—and not the good kind either, but wilting cabbage smothered in white sauce that was too sweet and tasted sort of like mayonnaise gone bad. So it did not occur to me until recently that raw cabbage could actually be quite good. Sweet and a little crunchy, it can be dressed in all kinds of ways. More

Bacon Jam

This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more. More

Grilling: Italian Party Panini

Impressive in size, scope, and taste, this overstuffed Italian party panini was seriously one of the greatest things to come off my grill recently. Layers of mortadella, Genoa salami, provolone, and hot capicola are topped with marinated veggies, pepperoncinis, roasted red peppers, and lettuce, then put over a medium-low fire and topped with bricks to compress it down into a warm panini. (Right?!?) More

Vegan Mayonnaise

Note: For best results, use a hand blender along with the jar it came with. For a more stable mayonnaise, add a pinch of soy lecithin (available in health and nutrition stores) along with the tofu.... More

Oyakodon

This isn't the most traditional recipe for oyakodon in that I just can't resist slightly caramelizing the onions. I also use leftover chicken, the small scraggly bits of dark meat pulled off a chicken carcass are my favorites. Upgrade the water to homemade dashi or chicken stock if you're feeling fancy, but I proudly endorse powdered kombu dashi. More