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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

Deviled eggs

Deviled eggs

Next to hot dogs they are my weakness. I rarely keep them around because of that but this week I have been on a binge. Here's the add-in breakdown:

Yolks
Kewpie Mayo
Green Olive Juice
Pickled Mustard Seeds
Red Wine & Olive Oil soaked shallots
S&P
Dust top with powdered orange peel

Cook the Book: 'My Paris Kitchen' by David Lebovitz

I think of coq au vin and the crustiest bread this side of the Seine.

What's for breakfast these days?

This corned beef hash n' eggs. It takes me about a calendar month to stop obsessing over St. Patrick's Day food every year.

Food Huggers Help Keep Cut Produce and Open Containers Fresh

awe, those were supposed to be four stars

Food Huggers Help Keep Cut Produce and Open Containers Fresh

I also backed these on Kickstarter and I adoooooore them. I was just saying the other day to my roommate how much I use/love them -- onions (which don't leave any scent after use), lemons, cukes, bell peppers...

★★★★ - Would hug again

The Food Lab: Maximize Flavor by Ultra-Smashing Your Burger

I am going to do this with hot Italian sausage for breakfast sandwiches. Aaaaannnd now I am drooling on my keyboard.

Behind the Scenes: Making Angostura Bitters in Trinidad

The not-so-secret to my jambalaya! Hand on bible, you guys... try it!

Baohaus & Eddie Huang

I think a couple of you guys have it totally wrong. I'm not going to get in to the idea of Hip Hop as religion (most recently see the narrative.ly article The Chocolatier for the Hip-Hop Ear) but if it gets it's hooks in you, it makes no difference where you are geographically.

You gotta read his book, Fresh of the Boat. It's hilarious and awesome and makes no qualms about his background. It's a perfect companion to the VICE show, for sure.

The 10 Commandments of Adventurous Eating

This was fantastic! Thanks Joe!

Just curious about comment curation...

@AnnieNT - They don't though! These are site "regulars" who fall in to this category of being crotchety old coots who have to make snide comments and generally make people feel bad. They're not going anywhere, they think they own the place. At least with an up-and-down vote feature you can sort by popularity and then relinquish the a-hole comments to the end of the line.

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Kerry Saretsky for President!

Cook the Book: 'Down South' by Donald Link

Oxtail stew and the saucy lima beans contained within!

So a Comedian Opens a Korean Barbecue Restaurant

Alternately, Chris Hansen goes to Heaven. The End.

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

Totally did the salt for sugar thing with cookies in my youth. Made for some crackin' good dog treats, I guess! HA!

Cook the Book: 'Spain' by Jeff Koehler

Green onions grilled and dipped in romesco sauce

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

Can the first thing on the docket when you get back from Veganville be a Food Lab about Aligot?! Holy wowowowowow that sounds delish!

Poll: Which Standard Burger Toppings Do You Secretly Despise?

Bacon. Get outta here with that.

Gift Guide: Stocking Stuffers

@wildbluehugh - Maybe a gooooolden trophy ::said with jazz-hands:: like this one!

Cook the Book: 'The New Midwestern Table'

Well, seeing as I am from the heartland, I think of HOME! Or more specifically, my mom's meatloaf.

Cook the Book: 'Japanese Soul Cooking'

Takoyaki ... I even bought an Æbleskiver pan so I can make them at home whenever I want!

Gift Guide: High End Kitchen Tools

"What is this?! A creme brulee torch for ants?!" - Zoolander

Cheap, Delicious Greek Takeout at Anthi's on the Upper West Side

That beet and yogurt salad looks like the stuff dreams are made of!

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Prime Rib to celebrate!

Cook the Book: Roy Choi's 'L.A. Son'

I would have to say that the humble BLT is what stands out to me. My family, both sides actually, eat theirs with mayo on one slice of the toast and peanut butter on the other. It's odd and awesome and just like my family.

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?

Cold Rock Cornish & Noodles

Roasted Cornish game hen dusted inside with Chinese 5 Spice and basted outside with Bull-Dog sauce. Noodles boiled in water, soy sauce, sweet dark soy and (quite a bit of) dashi granules then tossed, hot, with Bull-Dog sauce, Kewpie mayo and Sriracha

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