I've been part of the Serious Eats family since 2008. I wore the hat of national managing editor until 2013. Formerly a Brooklynite, now a New Orleanian. You can find me at the crawfish boil.
Lauren, I'm so glad you and Bunna finally found each other! I had major Ethiopian food withdrawals after living in DC but thankfully Bunna now exists!
Yes, love Brucie! Please tell me you tried the stracciatella?
Ed, it doesn't sound like you're eating enough avocados. I eat, on average, one per day. (Vegan month solidarity!)
Also, I concur with Maggie on O Milk. Order some cashew milk, you deserve it!
It took a minute to pop up, but here it is: http://www.seriouseats.com/recipes/2013/04/lamb-bolognese-from-family-table.html
ditto what Paul said.
Rejoice! I look forward to the return of Almondine's transcendent jelly doughnuts in my life once again.
I never made it to Sapa or Hue, and only spent a day in HCMC, so I won't be of much help unfortunately! Check out the Gastronomy blog for some must-eats in Saigon. My one bit of advice: make sure you try banh cuon, the rice rolls filled with woodear mushroom and minced shallots, often served with a pork cinnamon sausage - get it at Cho Benh Thanh while sipping on a glass of fresh soybean milk!
The recipe is linked at the end of the post. Also pasting it here --> http://www.seriouseats.com/recipes/2013/03/rachel-allens-homemade-pork-sausages-with-col.html
@furochan: You are right! Couldn't read my scribbled notes but it was Cafe Giang. Thank you for recognizing the tropical plants!
YAY GREEN THINGS.
And this is where I'll be headed when Vegan Month is over.
@CityMinx Ack sorry about that! Kidney link works now!
Sorry about that! Here's the link http://www.seriouseats.com/recipes/2013/02/alex-stupaks-homemade-green-chorizo-tacos-wit.html
@Lily: Yes! So tiny, and the shells are still quite soft. Mild tasting, not intensely shrimpy. I bet we could find some in Chinatown at one of the fish markets near our office...
@Shichman: Lucky YOU. I want to go back right now.
@jslavin: I think it's actually mozz-el tov in this case.
Slice it up, Niki!
Concur with Alaina! Serious Eats is a better place because of you, Teachertalk!
@Irene: Glad to hear you also had a wonderful experience with Intrepid. Yes, it is time for you to start planning another trip. Even if it's just a fantasy trip for now.
@mojomarc Why thank you! And thanks too for the fish sauce wisdom.
@zorazen: Well you're in luck. Just put together this gallery of 20 Vietnamese Dishes You Should Know. It's a primer at least to get you started, though I know how o-ver-whel-ming those Vietnamese menus can be.
@Megan Do: *blushes.* If only I had made it to Phu Quoc to meet your fish sauce royalty kin!!!
@Tim Nguyen: Hahaha, thank you for having my back. I may sound like a Brooklyn hipster but really I am just Vietnamese at heart. Also, I lived with my Vietnamese best friend for four years and our kitchen smelled like fish sauce most all of the time.
@piccola: I bet if you sniffed hard enough around some of the great specialty Asian markets, you might be able to find fish leaf. Here's a good LA Times piece about fresh herbs in Vietnamese food. But as Tim points out, if you're *not* looking for it and the fishbomb of a leaf finds its way into your food, it can be an unpleasant surprise.
@atg117: Liked all of them but my top two favorites were probably The Good Fight and Soothe Operator. And if you're into green juices that actually taste green, without being too sweet or anything, Green Means Go gets the job done. I was tempted to add some salt and hot sauce.
@deliciouslymeta: The calories range by juice, from 130 (The Good Fight) to 280 (Quiet the Riot, the one with avocado), but most of them are around or under 200 cals. The protein and fiber content is pretty high in each too.
@bigmac1960: Here's the fudge recipe!
@OneWallKitchen: So glad you enjoy this annual cookie bonanza! We do too. Thanks for catching those recipe typos. Fixed both the olive oil cookies (haha, not 5 cups, oh dear no) and layered walnuts!
@Mr. Nick: Roy is using organic lemons. Standard ones he can find here, though if he was back home in Italy, he'd probably use the sfusati.
@savage06: The sugar/water quantity is part of his family recipe, so he wouldn't reveal!
@Kimboinatl: Not sure about the color difference. Could it have something to do with the quantity of lemons peels used?
Note to everyone: if you're at Hopeland, tell Roy (he's pretty much always there) you're a Serious Eats reader and he'll give you a complimentary sample!
more love for doxie cookie jar!!!
No yogurt?! That might have to change when you relocate to SEHQ. We are an office full of yogurt maniacs.