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Marls Barkley

The Best Basic Guacamole

Thank goodness you don't add tomato. Yours is basic, similar to my standby, except I do add garlic and use my fork to mash the pre-avocado ingredients together.

I also use white onion and rinse it just a bit to smooth it out, better match for the guac.

How do you like your hummus?

Smoooooth. Very smoooooth. I like a good amount of tahini and lemon juice with a nice forward push of garlic. I keep it simple (garbanzo, tahini, lemon, garlic, salt, oil) then add just a pinch of cumin and smoked paprika. I leave it in the food processor for quite a while so it is super smooth. If I have extra time to spare, I'll pinch off the skins of the garbanzo beans to make it incredibly smooth.

Culinary land mines

Shredded coconut. Blech.

"Oh! What's in the cupcake?"
"Banana" (Yum!) "Pineapple" (Go on.) "Cream cheese frosting" (*drool*)
"I'll ta-"
"Oh! And shredded coconut!" (said with big smile)
*cue sad horn*

Shredded coconut ruins good things.

(moderately) enraging little debbie clickbait...

What? Only #26 for Swiss Rolls?! I happen to be eating one at this very moment (no, really I am) and I am in snack cake heaven.

Baking with Almond Milk

I've made chocolate pudding many times using almond milk.

From the Archives: Garlic Is As Good As Ten Mothers Documentary

I love Les Blank and I love this documentary. The Hulu version is the Criterion print, so it looks fantastic. Major major props to his sound person, they are a genius. Great stuff!

What are you giving up?

Burger City Guides: Carrie Mashaney's Favorite Burgers in Seattle

Rain City's burgers are consistently delicious and perfectly executed. I've been there about eight times now and have tried a different burger each time. Masala chicken? Yum! Classic bacon cheese? Oh yeah! Wild salmon? Drool.

Dinner Tonight?

I just baked a batch of whole wheat crackers to go with the tasty salami I bought my boyfriend for Valentine's Day.

Dinner: Vera Cruz-style white fish (Trader Joe's) and sprouted rice/quinoa blend on the side, maybe with some peas or red peppers mixed in.

Desserts to Deconstruct

Sachertorte. Chocolate meringue chunks or chocolate sponge cubes on the bottome, a layer of a chocolate something (mousse or cremeux), a layer of an apricot compote, a layer of kirsch panna cotta or something light and white, topped with cocoa or chocolate glaze.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Sugar syrup for Italian meringue buttercream.

Cookie Dough Reaction

I made a batch of chocolate chip cookies with chopped dates, cubed (small) and cooked bacon, and pecans. Really really good. I like the idea of adding some of the bacon grease to the dough. I must try that. I also thought of adding the cooked bacon to the top of the cookie about halfway through the baking time. The one down side of my cookies was that the bacon was a little chewy.

Where to eat in Seattle (specifically pizza)

Ballard Pizza Company makes great pies. If you are adventurous, they offer the Big Moses. When you order, the only thing they ask is if you have any food allergies. I've had a delicious roasted chicken and green peppercorn pizza one time. They've also used squid ink in the dough one night.

Carnitas help/tricks?

I've made Kenji's carnitas a few times now. Great recipe!

Sugar Rush: Berry Awesome Pie at Pie, Seattle

Pie is a great place I don't get too near enough. The crust is excellent.

Note: It's Fremont with only one 'e'.

Skillet Suppers

I'm a full-time student, almost 45 years old, and can cook pretty much anything. But, many times I crave an easy inexpensive dinner to make that isn't just warming up something frozen. More cheap (quick and easy, too) eats on Serious Eats, please!

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Eating it with a knife and fork.

Seattle Recs?

Yes to Le Panier. Yes! Seatown, a seafood-based restaurant, is just past the northern tip of Pike Place Market. They have all-day breakfast (8am-3pm), great seafood and rotisserie offerings for dinner. I think the donut machine JFCHyde is referring to is Daily Dozen. Worth checking out.

Cumin-Free Hummus??

I never add cumin. I love cumin, but not in hummus. Nope. No, sir. Simple is best when it comes to hummus. Maybe a little smoke paprika sprinkled on top.

Mexican Mashups?

I like to layer corn tortillas with fillings in between then top the whole thing in an enchilada sauce (or equivalent) and bake it in the oven. Kind of like a mix between a lasagna (but free form) and a cake.

My grandmother made crepes (hers were white, like very white, not sure what she used) and used to alternately layer cooked, crumbled chorizo (the fresh kind, not cured) and a sour cream type of sauce. Then she would top it with just a bit of jack cheese and back it. She called it "Sopa de Pastel" but I have no idea where the name came from. Sopa = soup and Pastel = cake. The latter makes sense, since it is layered.

Have'a Corn Chips

Oh yeah! So stinkin' tasty. I'll eat a whole bag on my own. Great for guacamole. Sturdy and crunchy!

What is the paddle attachment actually *for*?

Paddle = whatever you would use a spoon for.

Bake the Book: Bouchon Bakery

Soaking dried chilies for sauces

I use dried chiles a lot and I don't save the water because it's bitter.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Siracha + mayo served with avocado slIces.

Frozen (huge) boneless turkey breast! Help!

During the holidays my work gave out a $20 off coupon towards a turkey. I used it right before it expired and, because I didn't want to spend more than $20, I ended buying a frozen boneless Kosher turkey breast instead of a whole bird. Now it sits in my freezer and I have no idea what to do with it. I need the freezer space back. I thought about using my slow cooker but it's too big to put in whole, I'd have to thaw it out first and then cut it into two smaller pieces. Any suggestions?

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