Serious Eats: LEDMUNDSON's Profile

Cook the Book: 'Home Cooking with Jean-Georges'

I'd imagine Jean-Georges using the freshest ingredients, combined with a fully-stocked pantry of ingredients from all over Europe and Asia, to come up with simple and flavorful food with exotic tastes and classical techniques.

LEDMUNDSON at 6:08PM on 11/14/11

From Serious Eats

Cook the Book: 'Cooking Without Borders'

Fusion is great - confusion is anything but great. Don't put too many countries together on one plate, they don't always get along like the United Nations.

LEDMUNDSON at 8:42AM on 10/29/11

From Serious Eats

Cook the Book: 'The Glorious Pasta of Italy'

Lasagne Bolognese, with fresh homemade egg pasta, long-simmered silky Bolognese sauce, Parmigiano Reggiano and a thyme-infused besciamella sauce. It's so rich you can only eat a small portion, but, oh my, is it delicious!

LEDMUNDSON at 4:39PM on 08/27/11

From Recipes

Eat for Eight Bucks: Pork Fried Rice

Repeating what SLA wrote: Step 2 is missng. How do you cook the pork?

LEDMUNDSON at 11:52AM on 09/04/10

From Talk

Hummus in the freezer?

Hummos freezes fine. It may be a little drier and grainier after defrosting, but you can whisk in a little olive oil to help the texture. Check the acid balance, and add lemon juice, s & p as needed. It will never be as velvety as fresh hummos, but it's a good way to preserve it if you have more than you can eat in a week or so.

LEDMUNDSON at 7:04PM on 01/11/08

From Recipes

Dinner Tonight: Curried Sautéed Cauliflower

Sounds tasty. Could you use Thai curry paste instead of powder?

LEDMUNDSON at 6:34PM on 12/10/07

From Talk

Ham recommendations

I had a whole bone-in ham from Niman Ranch last year that was out of this world. The shipping will cost you, but it was the best ham I've ever tasted, extremely tender, smoky and juicy. Everyone at the party asked how to get one like it.

LEDMUNDSON at 5:29PM on 12/06/07

From Serious Eats