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Madaketgal

Win a Copy of 'The Big-Flavor Grill'

Garlic, oil, Worcester sauce, red pepper. Yummo.

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

Is it possible to use leftover roast chicken in this?

What are NYC's Most Overrated Restaurants?

Hearth - if it's even still there.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Salt pepper grilled medium rare. Tho am thinking about trying the pan sear with a heap of butter if I win ; )

Cereal Eats: If You Could Bring Back One Discontinued Cereal...

Definitely Count Chocula. Do they still make Lucky Charms?

Rosemary Lemonade Cake

Hi. For plain yogurt, do you recommend the thicker greek yogurt or more traditional creamy yogurt. Also, to be even more decadent, do you think I could substitute sour cream?

Chicken Pepper Fry

Are curry leaves are the same as caffir lime leaves? Hubby just voted YES! to making this later this week.

Supermarket Sweets: New Eggo Granola Waffles

I've been adding store bought granola - TJ's just almonds, cashews and cranberries - to my waffle batter (also from a mix, alas) for years. So much better!

Sunday Supper: Bacon-Wrapped Chicken, Cheddar, and Jalapeno Parcels With Fingerling Potatoes

Sorry SE, I'm a big fan, but this sounds terrible. Are you going to be posting ambrosia recipes next?

How To Make Chicken Tikka Makhani (Butter Chicken) with Floyd Cardoz at the New York Culinary Experience

Where is the recipe?

Sweet Technique: How To Make Layer Cakes from a Single Sheet

Wow, this seems like a colossal waste of time and would lead to a much more irregular layer cake than just using round cake pans. Is it April 1st?

Cook the Book: 'Bangkok Street Food'

Taco stand - $1.00 per taco. Yum!

Going to SF for a week, need suggestions!

Cafe Trieste is where Francis Ford Coppola wrote some of his movies (around the corner from his office.) It hasn't changed. GREAT italian coffee (find out what a cappuccino really is) and the best apple turnover ever.

http://www.caffetrieste.com/

Pork Chops with Norman Cider Cream Sauce and Thyme

This is my favorite type of weeknight meal. Thanks for the recipe!

Bar Menu at the Monkey Bar: Excellent Small Plates, Killer Burger

Looks yummy but SO expensive. Jeesh.

Meyer Lemons - Worth The Cost?

They are a hybrid of lemons and oranges. Sweet, so cut back on the sugar in your regular recipe. Use them in anything, but I absolutely love the Epicurious meyer lemon buttermilk pudding cake. Amazing.

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

On toasted bread with a touch of garlic and olive oil topped with arugula.

SE Staff Picks: What's Your Worst Hangover Food?

i don't want fruit. i do want a cheeseburger. or the morning equivalent.

Serious Entertaining: Autumnal Dinner Party

Sounds incredible! I have a bunch of fresh-caught copper river salmon in my freezer - this will be my first meal.

Vegetable Terrine

The inclusion of cottage cheese at the end seems almost psychotic. This terrine is beautiful and could easily stand alone. If you need to add to it - and in my opinion you do not - how about herb infused ricotta?

Cherry Clafoutis

I love clafoutis and make them often. But what are those green things on the surface? They look like pistachios which are not in the list of ingredients or in the recipe.

SE Staff Picks: Our Favorite Cheeses

I agree with Drake - why not just add Land-o-Lakes white american to this list? My current cheese drawer is ten times more interesting than this list and it's pretty frickin boring - cheddar, aged gouda, morbier, manchego.

Secret recipes: yay or nay?

I do it case by case. If I've just met people (a weekend away w/ friends) and they ask for recipe, as the food is still in their mouths, I will wait for a repeat ask. If a good friend and known cook asks, I share without hesitation. And if it's a real wowzer recipe(whether cookbook derived or not) I will definitely play coy and not reveal. There's nothing wrong with creating a little mystery and an a little drama in your (an other's) lives!

Some Like it Cold (Brewed): 5 Cool Coffee Methods

Okay, I'll be ignorant - what is the difference between cold-brewing and just placing your leftover normal hot coffee (once it cools to room temperature) into the fridge? Seems like it would take a lot less time.

Goodbye, Dumpling

How horrible for you. I'm so sorry. Dumpling had a lovely life with you. And your heart will mend and find new puppy love again. : - )

Packaged Herbs - So much plastic, so expensive!

I love fresh herbs and remember fondly when you could buy bunches (like you can still parsley and cilantro) sitting in some water in the produce section. Now everything comes in a plastic clamshell which I don't want nor do I need. I go the Farmer's Market weekly, but I don't always have everything on hand. I'd love to start a petition to stop this waste. Any ideas?

Have you ever pre-cooked your fruit-pie filling?

I did with an apple pie and I must say the result was great, but I actually missed obsessively checking the oven until that magical juice bubbling out of my crust vents indicated the apples were done. Somehow the pre-cooking seems to take the fun out of the whole thing. Thoughts?

Spice Hunting: Mustard Seed

I'm not quite sure how a nation that loves mustard as much as the U.S. pays so little attention to mustard seeds. We're pretty far out of the loop on this one: the French, the Chinese, the Indians—even the Brits consume the spice in great quantities. There's a lot more to mustard seed than a condiment in the making (though for that condiment, I charge you to find a better guide than this one). If you haven't explored what mustard seeds have to offer, it's an edible journey worth taking. More