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Ideas in Food vs. The Turkey Club Sandwich

Woah! This comment thread is crazy town! Serious Eats Overlords swoop in and add some levity and/or sense please.

Also what is up with all the dude-ing and the weird vernacular writing?

Win a Copy of 'The Beekman 1802 Heirloom Vegetable Cookbook'

Hmmm....how about grape fruit and avocado salad, with pickled red onions?

Win a Copy of 'Salad Samurai'

Tonight we had a salad of roasted eggplants and zucchini with a basil and carrot green pesto. Yum!

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

How do we feel about enameled cast iron? I have a set of three and I have loved cooking in them for years. Just got a cast iron grill pan and it is AMAZING for things like steaks or veggies. Should I invest in UN-enameled cast iron to replace my much used & beloved enamel set?

The Ultimate Mister Softee Secret Menu

The chocolate crunchies are one of my favorite off the menu softee ingredients! Merlin for life!

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

Took an extra hour and a half to reduce? That is piss-poor recipe writing. So far all three recipes from this cook book seem way off in proportion and timing. How can you recommend a recipe that is "hard to eat" like the chili one? Or with significant problems in timing like the pork chop and this?

Kale Greens in Coconut Milk from 'The Adobo Road Cookbook'

Just made this recipe and it was absolutely great. I substituted as suggested due to lack of shrimp paste and stock, and was very pleased with the result. Used two scotch bonnet peppers and they made the heat level perfect. Great recipe!

Hey Chef, What Can I Do With Bitter Greens?

I made a kale pesto after reading this article. It was amazing! Blanched the kale, and then blended it with lemon zest, lemon juice, some toasted almonds and olive oil. It went on pasta the first night and then got mixed with some yogurt and white wine to make a salad dressing the next. What a great idea. I love it when this website inspires me to try new things.

Win Two Tickets to the Big Apple Barbecue Block Party

Ultra-Crispy Roast Potatoes

I come back to this recipe again and again. Versatile and delicious.

Get Smart About Your Pasta Shapes

I just finished a great dinner and this is making me hungry. How about some info on actual brands of dried pasta available at local grocery stores. I'd love to know more about which are worth the extra buck, and which are not.

I don't have a....

I don't have a potato masher, and somehow this always comes up. No kitchen scale or stand mixer, but I think I've got all the rest. Wow @theotherworldly that is so cool. I'd love to see Kenji tackle that!

Where Do the Locals Go for Soul Food in Harlem?

Margie's Red Rose Cafe! It's the best. 144 and Fredrick douglas

Dinner Tonight?

We like to start the week light so kale salad with homemade crutons, stella blue cheese and cob smoked bacon, light mustard vinaigrette.

Open Thread: White Chocolate, Yay or Nay?

I used to hate it but now...white chocolate reeses you float m'boat

What's For Dinner- Sunday Edition

Scallion and cheddar quesadillas, side salad and some black beans. Simple an effective.

Let's vent, shall we?

Maybe this is silly but I hate when I order some kind of dip or spread at a restaurant and they don't provide enough of whatever is supposed to be the vessel for delivering said dip or spread into my mouth.

Not Much Activity

While I enjoy the boards here I think the main action at SE is the articles.

All Caramelled Out

EWWWW red velvet is just not well done most of the time. Ditto salted caramel. Anything can be good done right, but so many of the popular dessert flavors rely on sugar and hype.

Also, what is Pumpkin Spice?

savory or sweet breakfast?

Savory mostly, although I enjoy toast with salt better and jelly or oatmeal with banana and maple syrup. But I'd rather be eating fried eggs bacon and toast or an omelet with spinach and feta.

So I guess more accurately I should say lightly sweetened or savory. I do like sweet breakfasts at dinner though!

Coffee Maker History: The Moka Pot

Why are you supposed to leave the top open? I never do that...

Serious Cheese: How to Make a Fancy-Looking Cheese Plate on a Budget

@LondonLite I was excited to read this article because I love cheese, and I am always thinking about how to enjoy the food I love without breaking the bank. I didn't find an article that I could draw any real inspiration from. I don't read Serious Eats because its boring, or because everyone has a pollyanna attitude. This is website started in NYC after all (I joke...sort of). When Serious Eaters smell something off they don't hold their breath, and that's what I like about this community.

@Benjamin Roberts I think one thing you didn't take into consideration is that many readers of this site have ingredients like honey or nuts in their pantry already. I get your article's point but I think it is a bit overly simplistic in some aspects while unnecessarily specific in others.
As others have said tasting notes/flavor profiles would have been more interesting and helpful.

All that said, cheese is great and I always appreciate some cheese coverage.

Serious Cheese: How to Make a Fancy-Looking Cheese Plate on a Budget

Can we see what your cheese plate would look like? Better descriptions of cheese? Where do you go to buy $3 of assorted nuts? Where do I get those pink berries? The header photo is completely misleading, it has 10 different types of cheese. Three of the cheeses are pictured, but not the fourth. There are three tiny containers of honey, none of which have comb in them. This feels like a throw away article, not up to the usual SE standards.

Dinner Tonight?

I think tonight is banana pancakes :)

Mountain Bird Brings French Comfort to Harlem

We've been wondering about this place, looks great. Will have to visit soon. The food looks interesting, different for this neighborhood. Funny how every place needs to have mac n' cheese.

One Armed Bandit

I recently had shoulder surgery and am operating with one wing. Each weekend my SO and I make a big pot/pan of something to get us through the week.

He's not much of a cook so we are trying to keep things simple.

We've done chili, turkey pot pie, beef stew & cabbage soup. We're trying to keep things a bit healthy, and on a budget.

I'm looking for some inspiration for next weekend please, no slow cooker recipes please :)

Cuisinart Pro Classic

I was given an excellent 6 cup Cuisinart pro classic. Having never had a food processor before I am excited but also nervous to break the seal on this new tool.

Any recommendations for first things to make? Or for how to best use this powerful new kitchen item.

Getting Silly in Philly

Hello Serious Eaters,

I posted this question a few years ago, and now I am going to post it again. Any recommendations for good food and beer in Philadelphia?

I've been before and visited some great places, all based on SE recommendations, and I'd like to have a similar experience.

Please give me your recs!

Vermecelli in my Belly!

I've just discovered vermecelli noodles at a local Ghanaian grocery store. Have bought them once so far, enjoyed eating them a lot. Any recommendations for recipes/ideas utilizing vermecelli?

Your Personal Best

The Worst Thing you Made This Week thread by @smsingram is awesome, but I just made what I think will be my personal best meal this week (skillet browned and oven finished steak, vitamin greens with garlic and sesame oil and the best part, German potato salad).

I'd love to hear what everyone's personal best was this week.

Micro greens, what are they good for?

As a member of a CSA there is a time of year when I receive micro greens several times a month. Beautiful little greens, crisp stemmed, fresh leaved and young.

My problem is I have no idea what to do with them. I get that they can be mixed into a salad but I feel like it's easy for them to lose their individuality and texture. While I've seen them used as a garnish I would like to be able to use more than a handful at a time. Does anyone out there use these regularly?

What's on your perfect antipasto plate?

I'm visiting Arthur Ave tomorrow. I'm going to buy some treats for a big antipasto dinner. Aside from the recommendations in the SE article on Arthur Ave, does anyone have recommendations for things to buy, or simple things to make?

Goo Goo Bars/Ga Ga Bars

Thinking about making these for the office Christmas party. Excited b/c recipes use condensed milk and I'm excited to have a reason to buy some. Any advice/experience with these little bites of sugar and joy?

Slowly Being Smothered by Potatoes

Help! I have gotten so many potatoes in my CSA share. Waxy yellow skinned, little red skinned, purple ones, blue ones, big ones and small ones.

I just don't like potatoes that much and am running out of ideas. There's a potluck at my office on Friday and I'd love to bring in something that would use up a bunch of the spuds. Any suggestions?

Looking for some miso-inspiration

Just bought some miso paste, been wanting to for a while. I already have some plans for it, including Kenji's vegetarian kimchi, but am wondering what others use miso paste for.

I am not a vegetarian and definitely an adventurous eater. Any advice or recipes would be excellent!

Food, drink and conversation, where to go on UWS?

Hi all,

I'm meeting a friend at Lincoln Center on Saturday night. We haven't seen each other in a while and are looking for a quiet place for food and drink where we can catch up. I live uptown and haven't ever hung out around Lincoln Center. Any suggestions for a good place?

Thanks so much!

Do you discriminate or are you indiscriminate?

I am blessed to work with many people who love food, (cooking it, eating it, talking about it), as much as I do. One of them has a particular quirk. The best, and most common example of this quirk is pizza. My coworker can only truly be satisfied with a pizza experience if the pizza is of a specific type, which happens to be NY slice style.

This particular coworker feels this way about hummus too, and will eat only Sabra.

I like eating the same food (pizza for example) made well in many different styles (Greek, Neapolitan, deep-dish to name a few), and although I agree that Sabra Hummus is addictive I enjoy other varieties as well.

So I ask you, are there some foods that you only like one style of? Will you only drink a certain kind of orange juice or buy a specific kind of peanut butter? Are you like me, and are you somewhat indiscriminate, letting your whims dictate your tastes?

Broken Refrigerator, Broken Hearted

The title says it all!

What do you think will last the 48hrs it will be unrefrigerated?

I'm thinking: eggs, sealed cheeses, English muffins, most condiments, butter, maybe frozen veggies?

What do you all think? raw meat has been dumped already, how long do you think the cooked sheperd's pie I made last night will last?

What about my frozen pizza dough?

Chicken Giblets: I want to make some

But how? I've looked at a bunch of posts on this sight, and am getting some ideas. I've saved up 4 bags worth of them, but am not adverse to buying more.

Might have to be a meal that I either 1) eat along or 2) makes the giblets so delicious my SO doesn't realize what he's eating until it's too late.

Ginger turned purple?

I had a root (rhizome) of ginger in my fridge. Frankly not quite sure how long, I usually buy a biggish chunk and cut knobs off it til I use it up/it dries out and gets gross. Tonight I cut a chunk off and the inside was purple-blue-green. The ginger smells fine, is juicy and unmoldy, totally normal looking on the exterior, but I am weirded out by its unnatural interior color.

What happened?

My Second Egg Question

I want to make a recipe for blueberry crumb bars from The Smitten Kitchen, but I want to halve the recipe.

Issue: The recipe only calls for one egg. Do I try and use 1/2 the egg? Can I use the whole egg anyway? What happens if you use twice the amount of egg called for?

I need a class to cook this bass

Help! My sister caught a striped sea bass on a recent (yesterday) fishing trip. I am now the happy but unnerved owner of approximately 2 pounds of striped bass filet.

How should I cook it?

I know I could look up recipes, but I'm hoping the SE community can come to the rescue. I am a fairly competent cook, but I rarely make fish and am a little out of my element here.


Thanks for any and all advice!

CHALLENGE!!! I've got some ingredients, do you have some ideas?

Usually I manage to think of recipes to accommodate whatever I bring home from the grocery store on Sunday. Tomorrow is Wednesday, I've got

Vegetables: broccoli, mini eggplants, green beans, carrots and potatoes.

I am tired of stir fry, and don't really want to go buy anything.

Imagine that I've got just about any other random pantry ingredients, and about 2 hours to cook dinner in, what would you suggest I make?

All suggestions are appreciated, thank you for your help!

When did you realize you could really cook?

When I first started cooking for myself my meals were pasta based, and often involved a cream sauce, the first thing I figured out how to make. Now my repetoire is so much bigger and bolder, and it feels great! I'm hoping you will share some woah, I can cook moments with me.

This topic occured to me last night as I mixed roasted beets in with kale and fried up some tilapia. Two nights ago I had never roasted a beet, two years ago I wouldn't eat fish, and four years ago I'd never even tasted kale, and my life was a poorer thing then it is today.

Tell me how cooking has expanded your horizons, or how competency in the kitchen happned for you.

Ox Tail Soup

Barley, Oxtails, carrot, onion, bay leaf, celery, salt, pepper, garlic, water, time, heat.

Suggestions?

Short Rib and Barley Stew

Short rib and barley stew is fantastic because it: a) is dumb easy to do b) is made with pantry and fridge staples (aside from the short rib) c) lasts for days and gets better with time d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and e) tastes really, really good. More