Profile

GretchinF

I like accidental photographs, the word "juice", web comics and you!
Let's do lunch!

  • Website
  • Location: Rapid City, SD
  • Favorite foods: Braised meats, organic peas and a really good M&M sugar cookie.
  • Last bite on earth: The bone marrow at Prune

Equipment: The OXO Good Grips Salad Dressing Shaker Makes Me Eat More Salad

@benska and @Kenji -- You can buy the blender balls seperately for less than $2 (for two!) on ebay and then you can use it in any container from this OXO shaker to my personal fav, Ball jars

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

YASSSSSSS! THANK YOU!

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

Came for the gorge(ous) pizzadilla, stayed for the Das Racist ✖‿✖

Win a Copy of 'Heritage'

For sure I can't wait to see the in's and out's of Sean's family's mixed pickle. And the fact that they fry it up with some lard in a cast iron?! Be still my heart!

Win a Copy of 'Plenty More'

Carrot Tarte Tatin

Win a Copy of 'Eat: The Little Book of Fast Food'

Broken record here but a quick, home version of Hainanese Chicken Rice is my go-to alllll the tiiime

How to Make The Best Chicken Stock

Adding apple to my aromatics has made all the difference in the world, to me.

The Serious Eats Guide to Italian American Recipes

*raises hand tentatively* I'd so appreciate a tried-n-true recipe for arancini

Win a Copy of 'Jamie Oliver's Comfort Food'

Chicken and rice all piled in the rice cooker together -- bonus points for congee

Win a Copy of 'The Everyday Art of Gluten-Free'

S'mores -- the GF mallows and GF grahams are just disappointing, yo.

Win a Copy of 'Tacolicious'

Homemade pickled onions -- HANDS DOWN.

Cook-and-Serve Flour Tortillas From TortillaLand Are as Close as You'll Get to Homemade

::tap dancing around you while singing:: welllllcome to the clllllub!

Puppy Chow: The Must-Try Chocolaty, Peanut Buttery Midwestern Snack

@chickenfog -- I don't have a 'wave either but you can still make this with a double boiler, no probs...

Ideas in Food vs. The Turkey Club Sandwich

I think it's interesting that you're all getting up in arms about what defines a club when there are people running rampant in this world calling any tiny sandwich a "slider". Now THERE is a cause to get up in arms about.

Back to the point at hand tho, this sounds amazing and as soon as oven-friendly temps resume I am totes making this.

Win a Copy of 'Buvette: The Pleasure of Good Food'

Cassoulet -- but I never add enough salt. (Someday!)

Win a Copy of 'The Meat Hook Meat Book'

Tongue -- and I adore it everytime I make it but they're so big that when I do make one it's like chili, you eat on it for days and never make a dent. I need more tongue recipes!

How Korean Cuisine Got Huge in America (And Why It Took So Long)

@AnnieNT - Preach! (Not that I'm complaining -- brb, going to binge watch 'Roommate')

Are Heirloom Tomatoes Always Worth The Price?

I clicked on this expecting a one-word article : "Yes."

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Steaks, romaine hearts, peaches -- the whole meal in a nutshell!

Gadgets: Use a BNTO to Pack Your Lunch in a Canning Jar

@mefoxlaw - it just rests on top of the jar, there is no "lock" in place. It would float right up given the smallest amount of upward pressure but if you screwed the band down (even sans lid), it would work like a charm.

Giveaway: Win a Super-Fast Thermapen Thermometer

I'd make a huuuuuuge prime rib for all my friends. I of course, would love it in orange. (And now excuse me as I go pray to the Food Gods, old and new, that I win this)

Win a Copy of 'Ceviche: Peruvian Kitchen'

That Green Peruvian Dipping Sauce from here on SE from a few years back. I put that shiz on everything!

Gadgets: A Pair of Tools for Pepper Prep

Yes you could just use a knife but this whole series of articles by db are just for alt funsies -- Just like how @sdfishtaco could have bit his tongue but instead needed to be a hater! Dif'rent strokes for di'frent folks.

A Guide to Tofu Types and What to Do With Them

"six hours to sous vide the tofu"

PAGING FOOD LAB -- FOOD LAB TO THE FRONT DESK!

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

Cooking over a campfire alone in the woods -- too literal?

Just curious about comment curation...

Hi SE Overlords and much-beloved minions!

I have always been curious why SE doesn't utilize a comment service that allows members to up and down vote comments?

I have been a loving follower of SE since damn near the onset and in the past, oh I don't know, year or so the grouchy, mean-spirited, rude comments are breaking my heart. And they are SO prevalent. You would be hard pressed to find a thread that doesn't have at least one hater.

I feel like being able see that your behavior is policed by your peers would push these people into living by the old adage, "If you don't have anything nice to say, don't say anything at all."

tl;dr - Why doesn't SE use Disqus?

Open thread to sob about MAD4

...or basically, give me your shoulder to cry on that I (we?) couldn't be there watching the amazingness unfold.

I can't wait for the videos/podcasts to be released. *sigh*

My heart hurts, guys.

The Weirdest Banana

In my co-op box (Bountiful Baskets) two weeks ago I received a bunch of bananas. They looked at the time like a slightly under-ripened version of what you would normally get at the grocery store. They're perhaps a bit more grey, if that makes sense.

Two weeks on, they haven't ripened nor changed in appearance AT. ALL. It's bizarre. I tried to open one today to check on it's progress but it would hardly peel and once I tried a tiny nibble of the flesh it was so bitter I thought I was munching on an alum stick.

I am resigned that these are not your average bananas but some kind of plantain perhaps (tho they are not long, skinny with a "sharp" edge to the peel like you'd expect or see normally) I know there are a billion kinds of bananas so googling this has rendered useless.

SE'ers! What the heck are these and how the heck do I eat 'em?!

Help a girl out!

Leftover Chops

I have two huuuuge, grilled pork chops leftover from a dinner party I had last night and I am needing some ideas on what to do with them. Whaddya' think, guys?

Using Angostura bitters in your savory recipes

I made a jambalaya the other night with slow braised pork shoulder, andouille sausage, tomatoes and the Cajun trinity, Old Bay, habanero and seriously more bitters than you could shake a stick at. It was so durn good, you guys. I am making it again this week for a second batch of friends.

Do you use bitters in your savory cooking? Care to share some ideas. I am addicted!

The Better Kitchen Toy

I accidentally (I swear) found out I was getting a very nice food processor for our anniversary this year. I may have suggested a Kitchenaid Stand Mixer would be preferred.

Now I am second guessing myself. Which one do you think is better? I need some pros and cons.

The best hot sauce

You Tapatio lovers over in the Fried Egg Sandwich thread are nuts! The best, the only, hot sauce for eggs and otherwise is Cholula!

Who's with me?

The mystery of foie gras salt?

When I was in Strasbourg, France last month I picked up some "Foie Gras Salt." It has salt (of course) and some other herbs that I can't put my finger on. I am not sure if this is to be used in the making of foie gras or if it is just reminiscent in taste but I have to tell you it's the most amazing stuff on cottage cheese! Haha!

Has anyone else had/heard of this!? Is there anywhere I can get it without a plane ticket back to France?

Foreign foods that just taste... BETTER!

I just got back from a week in southern Germany and I have to say, the salad that comes standard with just about every meal has to be the most simple and delicious salad I can remember having. Also the bread crusts! It threatened to break a tooth, I gave it five stars.

http://farm3.static.flickr.com/2651/3857520523_2d276b5032_b.jpg

What have been your simple favorites in -your- travels?

The Food Lab: Vegan Nacho Sauce That's as Good as the Real Thing

There's a reason my wife married me, and surprisingly, it's got nothing to do with my debonair charm, my rugged good looks, or my dashing sense of adventure. No. She married me on the promise of cheese sauce. My month of hard-core veganism makes living up to this promise difficult, so I decided to tackle the problem head-on. The goal? To develop a recipe for a nacho sauce that is every bit as creamy, gooey, and smother-worthy as the real deal. More

The Serious Eats Guide to Montana-Made Spirits

For decades, microdistilleries were illegal in Montana. Then in 2005, the state legislature approved the Microdistillery Act, a bill championed by Helena lawyer and would-be distiller Mike Uda. Less than a decade later, native-made spirits are flowing across the state like water through a mountain stream. More

The Food Lab: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy

As part of the literally once-in-a-lifetime convergence of Hanukkah and Thanksgiving this year, we engaged in a little friendly food battle with our friends over at Food52, with both of us coming up with the best Thanksgivukkah mashup recipe we could think of. Working from the inside out, we start with a oozy liquid center of cranberry sauce, surrounded by a light layer of turkey and sage stuffing, encased in a thin crust of crisp latke-style potato and onion batter that frizzles and crisps, thin bits of potato and onion sticking out in a wild tangle. Here's how we make it. More

Things I Learned While Working on the Kogi BBQ Taco Truck

Editor's note: We continue our Kogi BBQ Taco Truck coverage with this insider's look from Kogi team member Alice Shin. You already know that a day on the Kogi truck is a long one, but Alice dissects the day even further, revealing the good and the bad. Photograph from Eric Shin on Flickr After adopting a 4-star chef into the family and renting out a humble little truck, we’ve been on the road in search of bellies hungry for our K-town homage to Mexican taco trucks. Here are some of the things I learned along the way. Fasten Your Seatbelts Riding around at 55 mph in a creaking, hulking Korean taco truck feels a lot like surfing. It’s also the... More

Crockpot Convert

I have always been an anti-crockpot cooker because it always seemed like half-hearted cooking to me. I appreciated the heart warming slow-cooked meals only when they came from a 5-hour sit in the oven. But alas, I have succumbed to... More

The Serious Eats Guide to Ramen Styles

With the amount of regional styles and specialities out there, we're not even going to pretend that a comprehensive style guide to all of the ramen in the world is possible. But we can dive deep into ramen broths, soup bases, noodles, seasonings, toppings and oh-so-much more to give you something to noodle over. More

The Best Chicken Tikka Masala

The secret to our Chicken Tikka Masala is a salty yogurt-based marinade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; a balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender. More

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

Sous-vide cooking may be experiencing a rise in popularity, but the problem for home cooks spans familiarity, price, convenience, and design quality. Now, Scott Heimendinger, the Director of Applied Research behind Modernist Cuisine, thinks he might have the solution: The Sansaire, a new all-in-one sous-vide solution that is designed to work in any container and retails at just $199. Is it worth the dough? We got our hands on the first working prototype to test it out. We cooked everything from steaks to eggs to slow-braised short ribs to put it through its paces. More

Ramen with Chashu Pork from 'Hiroko's American Kitchen'

Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot. More