Serious Eats: Judyep's Profile

fridge-life for saved animal fats?

i found some rendered chicken fat that had been in my frig for more than 6 months...from the smell of it...yeah it was really easy to see that it was no good.

Judyep at 9:59AM on 12/20/11

From Talk

What's your secret kitchen "cheat" tool?

I couldn't live without my tongs...they are like an extension of my hands...as for a cheat tool, I use a cheese planer turned upside down to thinly slice mushrooms, radishes, garlic.

Judyep at 8:00AM on 08/31/11

From Talk

Shopping list...do you stick to it ???

I just make a list of the things that I need...and then I shop for the things I want! I don't understand how someone does all their shopping for the week. Do you buys all your proteins? Like what if you decide monday is chicken nite, tuesday is pork nite and Wed is fish night. If you shop on Sunday (for example) do you buy the fish on Sunday and keep it in the refrigerator till Wed? I shop at least 3-4 times per week.

Judyep at 8:14PM on 04/24/11

From Recipes

Scooped: Lemon, Honey, and Brandy (or Guggle Muggle) Ice Cream

No, No, No...a guggle muggle is an ice cream milk shake that my grandmother used to make for us when we slept over at her house.(I thought that she made up the name cause it sounded funny) Never any alcohol in it...

Judyep at 4:35PM on 04/22/11

From Talk

Eating in San Francisco

Up around Clement is Burma Superstar and Brothers BBQ (Korean BBQ). Both were very good, cheap and fun.I was underwhelmed with Zuni cafe...but seriously blown away by lunch at Chez Pannis.

Judyep at 9:21PM on 03/13/11

From Talk

Stories of Astonishing Food Ignorance

my mother-in-law insisted that capers were fish. no bit of convincing her that they were the unopened bud of a plant...

i used to work in a local cooking school as an assistant to the chef. in the basics class there were quite a few women who never cooked chicken because they thought it was dangerous to touch raw chicken. One woman about 65 years old had never roasted a whole chicken..."ya mean with bones in it?" How do you go your whole life and never roast a chicken?

Judyep at 6:50PM on 03/03/11

From Recipes

Dinner Tonight: Pan-Roasted Whole Fish with Olives

Yes, your fish monger will "dress" the fish...meaning remove the scales, guts, and fins. As far as serving the whole fish, you can either de-bone it in the kitchen or I am sure there is a gogle video explaining how to do it. Once you understand the anatomy of a whole fish, it's really quite easy. Whole fish, roasted on the bone...nothing better!

Judyep at 8:04AM on 02/17/11

From Serious Eats

The Food Lab: All-American Eggplant Parmesan

kenji...wonderful article. I love, love, love eggplant parm. I love the idea of crisscrossing the stacks of breaded eggplant. OK, so now here's my blasphemous rendition. I don't salt, soak, or purge my egggplant. I'm too lazy and I really don't think it makes a difference. I believe it was Bittman who wrote, eggplant is supposed to taste like eggplant. Also, I follow the standard breading procedure, then i place the breaded slices on a heated sheet tray, covered in foil and sprayed with Pam, spray the top of the eggplant with Pam and broil until well browned. Don't flip out on me...I know it's supposed to be fried, but it's the only way I can justify eating the enormous portions that I like...and it really does taste great.

Judyep at 6:19PM on 02/04/11

From Talk

Home Made Baby Food and MORE!!!

you may want to hold off on making any baby food now as if I read your OP the baby isn't even born yet, so anything you make for the baby now will have to sit in the freezer for a long time. that being said, I agree, introduce one food at a time for a few days, then move on to the next food. One thing I have learned about parenthood...never say never and never say always...as in I will NEVER give my baby jarred baby food or I will ALWAYS make everything organic. Sometimes reality strikes you in the face when you least expect it. THere is nothing wrong with jarred fruits and veggies...it's the stuff with the combos of meat and veggies that I found gross.

Babies need smooth textured foods at first but when you progress up to more textured items consider mixing in pastina to make it chunkier.

Congrats on the baby.

Judyep at 11:29AM on 01/12/11

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

big greek omlete...feta, spinach, no tomatoes...lots of well done potatoes!

Judyep at 9:42AM on 01/09/11

From Serious Eats

Cook the Book: 'The Essential New York Times Cookbook'

Julia Child...The Way to Cook

Judyep at 9:13PM on 01/03/11

From Recipes

Dinner Tonight: Chicken with Lemon

Read step 3...

Judyep at 5:51PM on 12/29/10

From Talk

Cookbook Library?

Any baking book by Carole Walter...Great Cakes, Great Pies & Tarts, Great Cookies or Great Coffee cakes. She's a master baker, teacher. It's like your grandmother is standing by your shoulder teaching you what to do. Her recipes ALWAYS come out perfectly.

Judyep at 8:38AM on 12/09/10

From Talk

Is Throwdown an ego trip?

The guys is really in a no-win (no pun intended) situation. If he beats a local yokel, he looks like a jerk...if he loses to a local yokel, everyone complains that a high powered chef should be able to cook better then a local.

Judyep at 7:11AM on 11/04/10

From Talk

San Francisco food

Oh yes, Chez Panisse...go for lunch. have to say I was underwhelmed by Cafe Zuni

Judyep at 10:42PM on 09/10/10

From Talk

San Francisco food

Around Clement and 4th is Burmese Superstar and 1 block away on Geary(?) is Brothers BBQ , a great Korean BBQ place.

Judyep at 7:16PM on 09/09/10

From Talk

Pine Mouth! Yuk! Read this if you ever use Pignoli Nuts

I never really liked pignolis to begin with, but since reading about this a while ago I have avoided them all together. To the op...don't give up on pesto, just sub in toasted walnuts...delish

Judyep at 12:58PM on 08/26/10

From Talk

Pine Mouth! Yuk! Read this if you ever use Pignoli Nuts

I never really liked pignolis to begin with, but since reading about this a while ago I have avoided them all together. To the op...don't give up on pesto, just sub in toasted walnuts...delish

Judyep at 12:57PM on 08/26/10

From Talk

SE'ers, how do you get enough fiber in your diet?

There are these great crackers called GG crackers. i think they are from Sweden or something. They have 9 gm of fiber per cracker and 12 calories each. Two of them per day and along with everything mentioned above, I'm all set! I love them with pb&j or avacado and feta cheese.

Judyep at 11:56AM on 08/22/10

From Talk

Dulce De Leche

thanks all...great suggestions

Judyep at 8:23AM on 07/06/10

From Talk

$29.95 for America's Test Kitchen website?

i think they have to charge so much because their food costs are out of whack...I mean if you have to test a recipe 50-60 times...imagine how much that chocolate cake has to cost to finally get it right...at least a few hundred bucks.

Judyep at 8:56AM on 07/05/10

From Talk