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From Recipes

Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)

I just got back from a trip to my Korean supermarket with a tube of extra soft tofu... I'm going to make this tonight.

I have one question. At step 5 in the directions you say "Add the tofu paste". Did you mean the Soondubu paste?

Thanks!

From Serious Eats

Frozen Shrimp: To Use or Not to Use?

The real question is:

Cooked frozen or Raw?

I always go frozen raw.

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Recent Comments | Response to Comments

From Recipes

Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)

I just got back from a trip to my Korean supermarket with a tube of extra soft tofu... I'm going to make this tonight.

I have one question. At step 5 in the directions you say "Add the tofu paste". Did you mean the Soondubu paste?

Thanks!

From Serious Eats

Frozen Shrimp: To Use or Not to Use?

The real question is:

Cooked frozen or Raw?

I always go frozen raw.

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

I go for the Mid Eastern platter. Humous, baba ganoush, grape leaves, cukes, tomatoes, some mint or cilantro, pita.

Now I have to go get those things because I've made myself hungry.

From Serious Eats

Taste Test: Gluten-Free, Vegan-Friendly Shirataki Noodles

If you are looking at them as pasta you will be disappointed. They're not pasta. They're Japanese noodles.

I ate them extensively in Japan and if you cook them in Asian style dishes they are fabulous.

If you try to jerry rig them into other cuisines you will be unhappy.

From Serious Eats

Watch It with Us: 'The Next Food Network Star,' Episode 5

I'm calling it as a final race between Jeffrey and Melissa.

And i've been aching for Katie to go almost since the beginning! So I'm thrilled with tonights outcome.

From Serious Eats

Watch It with Us: 'The Next Food Network Star,' Episode 5

I'm on the west coast so I'm just watching now. But did anyone else notice that when they went to the kids to discuss the Brussels sprout mashed potatoes and the boy said "I liked the presentation".... All the kids had the Corn Tofu rolls in front of them. TiVo back if you can. Bad editing!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Must win this book! I made Passion Fruit jam for the first time last year and was hooked on canning.

Planning on making pickles this year!

From A Hamburger Today

How to Order a McDonald's 2 Cheeseburger Extra Value Meal With No Cheese

I order this value meal all the time with hamburgers and no problem.

I just ask for whatever the number is and say hamburgers instead of cheeseburgers. I've never had confusion or mistake.

This is a non-issue.

From Serious Eats

Cook the Book: 'Top Chef'

I guess it depends on the competition...

I hope I'd prepare the winning one ; )

From Serious Eats

Increasing Portion Sizes: 20 Years Ago vs. Today

When I was growing up McD's advertised:

"Hamburger, fries and a coke, with change back from your dollar".

This was a lunch or dinner for an adult.

The sizes of all three were the same as are in a current Happy Meal for kids.

From Serious Eats

Cook the Book: 'Arthur Schwartz's Jewish Home Cooking'

"Simply" tell you?

It isn't simple! I love latkes and tsimmes and gefilte fish and matzo ball soup and kugel (both potato and noodle) and blintzes and chopped liver and ruglelah and hamentaschen and brisket and mushroom barley soup and farfel and kasha varnishka and pastrami and what else have you got?

From Serious Eats

Weekend Book Giveaway: 'The Fortune Cookie Chronicles'

"You need not worry about your future"...

Well... we'll see.

But they could mean it's because I don't have a future. Fortune cookies are like that.

From Serious Eats

Ketchup Chips: The Search for Delicious

Seriously... have you never heard of Google?

I did a search for Heinz Ketchup Chips and came up with many places you can buy them.

Including directly from Herrs: http://www.herrsstore.com/ke55ozba.html

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

Depends on the usage.... for some things I need crispy (spinach salad) for some I like pliant (BLT)

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

There is no such thing as bad bacon!

Crispy and pliant... both are great.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Thank you for participating, and congratulations to our winners:

AnaisKoi
feep
Karen Moore
MiaPita
sahmad550

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled rack of lamb with mint sauce and cous cous on the side.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I like how my MIL makes lamb in a stew with a tomato sauce like base

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

My favorite lamb recipe is roasted leg of lamb with mint jelly.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

rack of lamb coated in dijon mustard, garlic, and rosemary

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Hard to decide between roast leg of lamb or lamb shanks. Love them both!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take butterflied leg of lamb. Add rosemary, garlic wine. Wait. Grill. Yum.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I'm an Aussie who misses weekly Sunday lamb roasts (so much more expensive over here and more of a hunt to get the right quality). However, when I do cook up a lamb roast I am 100% for simplicity - garlic and rosemary and lots of roasted veggies in the same pan to absorb the juices. I also like some simple jus or gravy from the juices at the end.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I used to make candied ginger and use the syrup for ginger ale. Then we made ground lamb patties with chopped candied ginger and mint leaves mixed in one night. Mmm...gotta do that again.

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