Serious Eats: KateNolan's Profile

Patience. Realizing that, like everything else, "practice makes perfect". So the first batch of carmelized/scorched onions or the first attempt at hacking apartment a squash isn't how it will be _every_ time if you keep at it.

That and the patience to let things rest, I can't seem to do that every time though!

KateNolan at 1:00PM on 11/03/07

From Recipes

Apple Cider Ice Cream, The Perfect Fall Flavor

I tried this recipe and the ice cream turned out a little crumbly/grainy, and had kind of a cheesy flavor. Any idea what went wrong?

el_mitch at 11:22PM on 10/18/09

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10 Days Until Thanksgiving

Name cards? Are we back in 1954?

irishnyc at 7:08AM on 11/19/08

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10 Days Until Thanksgiving

It's common if you are dining with Martha Stewart's family. This tip made me laugh out loud.

PattiA at 9:16PM on 11/17/08

From Serious Eats

Vintage Candy Monday: The Charleston Chew

Back when the brand was owned by Nabisco and I was an Industrial Engineer there, I did some work in the plant. Nothing better than fresh off the line.

By the way, the smack on the table works even without freezing.

fpatrick at 8:47PM on 10/07/08

From Serious Eats

Vintage Candy Monday: The Charleston Chew

@Erin....exactly, that's why I can't eat the strawberry ones and asked what everyone's favorite flavor is.

vinovamp at 3:19PM on 10/07/08

From Serious Eats

Vintage Candy Monday: The Charleston Chew

Chalestin Chew is chewy Louie(but not too chewy)

nhfoodie at 10:03AM on 10/07/08

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Vintage Candy Monday: The Charleston Chew

I am so happy to bring together the Charleston Chew lovers, but does anybody think the strawberry one moderately tastes like cough syrup?

Erin Zimmer at 4:48PM on 10/06/08

From Serious Eats

Vintage Candy Monday: The Charleston Chew

I love them so! The strawberry ones! I havent had one since I was little, I never see them anymore...I prefered mine to be soft and mushy, slightly melted in my halloween pillow sack.

delilah at 3:38PM on 10/06/08

From Serious Eats

Vintage Candy Monday: The Charleston Chew

I go with the best of both worlds: I freeze and crack it, then let it warm up so it's soft and chewy. :)

me3dia at 1:39PM on 10/06/08

From Serious Eats

Vintage Candy Monday: The Charleston Chew

The strawberry one was always my favorite. They also good warm, especially if you've grown tried of your front teeth and would like to get rid of them.

jonny509 at 1:27PM on 10/06/08

From Recipes

Apple Cider Ice Cream, The Perfect Fall Flavor

This looks so good, I want to die! I wish I wasn't out of town this weekend, or I would so make it. Perfect ice cream for the Fall.

One of our Fierce and Nerdy bloggers, just did a great blog on making ice cream on her Kitchen Aid w/ an ice cream attachment. There's a clever peach ice cream recipe, too. Check it out here: http://fierceandnerdy.com/?p=1403

FierceAndNerdy at 3:41PM on 09/23/08

From Recipes

Apple Cider Ice Cream, The Perfect Fall Flavor

I can't wait to make this ...

justthe2ofus at 10:03PM on 09/07/08

From Recipes

Apple Cider Ice Cream, The Perfect Fall Flavor

Oh this sounds so delish! Clearly a must do for me this coming summer...(ours is on it's way down here!)

Tenina at 6:22PM on 09/03/08

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

Thanks to everyone for commenting and congrats to our winners:

verbafacio
Hungry Like a Wolf
Junie
bobfole
Erinay77

Robyn Lee at 11:51AM on 11/20/07

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

malaysian curry soup with udon noodles, tons of veggies and whatever protein is in the house. yum. love that coconut milk + hot pepper oil combination.

em at 9:48AM on 11/19/07

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Cook the Book: Asian Flavors of Jean-Georges

thai red curry or spicy basil rice noodles with chicken. mmmmmm.

lexophile at 6:51PM on 11/18/07

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Cook the Book: Asian Flavors of Jean-Georges

soba noodles with bok choy, peppers, green onions, sweet chili sauce, maybe even some chicken--lazy man's dinner

noygb at 6:00PM on 11/18/07

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

Freshly made noodles, snatched out of the boiling water, egg cracked over them, with a dash of soy sauce and sriracha. Scallions and sesame seeds optional.

bgarland at 5:44PM on 11/18/07

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

Pad See Ew. Although I pretty much love any dish with the flat wide rice noodles.

allkindsoffood at 3:08PM on 11/18/07

From Serious Eats

Cook the Book: Asian Flavors of Jean-Georges

Ooh either Onigiri with sesame seeds or a nice simple chicken fried rice prepared with egg, a hint of onion, a medium to mild soy sauce, and garlic butter.

roninkakuhito at 10:23AM on 11/18/07

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