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From Serious Eats

Ed Levine's Serious Diet, Week 38: Embracing My Inner Bok Choy

One of my favorite dishes is grilled baby bok choy, doused in a bit of soy sauce & sesame oil. I could eat that all day. Congrats on the weight!

MuseinTheKitchen at 9:20PM on 10/24/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

These look so good. What a great idea! I can almost taste the flavor combination. We've never made donuts at home before, but I'd really like to taste these. Bacon sprinkles!

MuseinTheKitchen at 9:03PM on 10/24/08

From Recipes

Dinner Tonight: Spicy Sweet Potatoes with Lime

These look amazing, and the lime dipping sauce sounds like a great accompaniment.

MuseinTheKitchen at 11:13PM on 03/14/08

From Recipes

Dinner Tonight: Linguine with Monkfish, Thyme, and Zucchini

This one definitely goes on the list - I love fish with pasta recipes. Need to take a look at the book, too, and the Batali sauce!

MuseinTheKitchen at 8:57PM on 03/13/08

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From Serious Eats

Ed Levine's Serious Diet, Week 38: Embracing My Inner Bok Choy

One of my favorite dishes is grilled baby bok choy, doused in a bit of soy sauce & sesame oil. I could eat that all day. Congrats on the weight!

MuseinTheKitchen at 9:20PM on 10/24/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

These look so good. What a great idea! I can almost taste the flavor combination. We've never made donuts at home before, but I'd really like to taste these. Bacon sprinkles!

MuseinTheKitchen at 9:03PM on 10/24/08

From Recipes

Dinner Tonight: Spicy Sweet Potatoes with Lime

These look amazing, and the lime dipping sauce sounds like a great accompaniment.

MuseinTheKitchen at 11:13PM on 03/14/08

From Recipes

Dinner Tonight: Linguine with Monkfish, Thyme, and Zucchini

This one definitely goes on the list - I love fish with pasta recipes. Need to take a look at the book, too, and the Batali sauce!

MuseinTheKitchen at 8:57PM on 03/13/08

From Recipes

Sunday Supper: Vietnamese-Style Pork Chops with Caramel Sauce

The caramel sauce sounds good. We have a panini pan with a press/lid (not electric) that we just picked up last week. Haven't used it yet - maybe our first try with it will be with Vietnamese grilled pork and not a panini!

MuseinTheKitchen at 12:33AM on 03/10/08

From Recipes

Sunday Brunch: New England Apple and Bacon Griddlecakes

Apple and bacon sounds like an awesome combination of flavors. I've always liked the savory/sweet taste sensation, and to have the bacon right in the griddle cake sounds amazing. I'm not sure where to get Applewood-smoked bacon, but hopefully any smoked bacon would work!

MuseinTheKitchen at 12:07AM on 03/10/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

@Carolina de Witte - thanks, sounds like a good idea!

snowmoonelk at 11:16AM on 11/06/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

Awesome photo. I am drooling!

mylastbite at 3:48PM on 11/03/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

Is this a West Coast thing? My 2.5 year old and I were visiting my family in my hometown of Port Angeles, WA and my brother took me to the FABULOUS Cock-a-Doodle Doughnuts and he got a maple bar with bacon. I haven't eaten pork since we had to dissect pigs in sophomore biology, but I had a bite and it was GOOD. My bubba also liked it as well. My husband can't wait to try this. I've made doughnuts, but not for more than a decade. I guess it's about time. I'll let him add the real stuff. I'm perfectly happy with my turkey bacon. I know...it's all a mental block...I've tried to get over it...

MaresyDotes at 3:13PM on 11/02/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

The mighty Bompas & Parr are also doing bacon donuts in the UK. They call them donut bacon buttes in England. Check out the link:

http://www.jellymongers.co.uk/drivethru.html

epergne at 9:55AM on 11/02/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

@snowmoonelk: It would certainly be easy enough to top half of the doughnuts with bacon and the other half with nuts, then you would have a variety. As a matter of fact, since the recipe makes so many, you could use several toppings, including chocolate, so everyone would have his/her favourite. I think that's what I will do. The doughnut itself is the most important part of it all. (I usually prefer the 'glazed' myself.)

Carolina de Witte at 11:31AM on 10/28/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

Wow. I'm not sure what to think of that...but I'd definitely want to try it.

avocadoboba at 3:14AM on 10/28/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

looks DELICIOUS!

megannesta at 8:16PM on 10/27/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

These look really beautiful and I love sweet and savoury, but I am wondering if my 14 yr old son would think it a bit weird? He might expect nuts on top of the wonderful maple icing...

snowmoonelk at 2:00PM on 10/27/08

From Serious Eats

Ed Levine's Serious Diet, Week 38: Embracing My Inner Bok Choy

What are your thoughts on napa? I actually have to stay away from cabbage most of the time because of a stomach condition, but I can't control myself around napa stir-fried in garlic sauce.

gwenkern at 10:40AM on 10/27/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

mcmvoices, I use lard for all sorts of things. Pie and Cornish pasty crusts, flour tortillas, refried beans, stir-frying. It really does make the flakiest crusts, although beef suet is also great.

Matthew Amster-Burton at 3:35PM on 10/25/08

From Serious Eats

Cooking with Kids: Bacon Doughnuts

Organic lard? I never thought about that! Have you used it for other things, like pie crust? I must tell my brother about this - he's the best pie-maker I know and will be making the pies at Thanksgiving, as usual - would love for him to try it.

In college I usually cooked in my room (my meal plan was what was termed "Independent"). My fondest culinary memory is the time I made yeast doughnuts - I had them raising on cooky sheets all over the room, and fried them in a little pot on my hot plate. Good times.

mcmvoices at 12:39PM on 10/25/08

From Serious Eats

Ed Levine's Serious Diet, Week 38: Embracing My Inner Bok Choy

you're doing fabulous! about a year ago, i also had an "appetite transplant" -- mostly gave up bread & started eating way more veg. i lost 30 pounds, easily, and now i don't even crave the stuff i used to. now i love me the veg.!!!
awesome, fast broccoli recipe -- cut a bunch into bite-size pieces. heat a little oil in a big nonstick skillet & cook the broccoli (stirring) on high until tender (it will get some nice charred-looking spots). turn off the heat & sprinkle liberally with thai fish sauce & lime juice. very flavorful, very easy.
p.s. my husband's a food inhaler, too. sometimes I look up from my 1st bite to see -- what the f*ck?! -- he's done eating.

pie hole at 7:59AM on 10/25/08

From Serious Eats

Ed Levine's Serious Diet, Week 38: Embracing My Inner Bok Choy

keep up the good work ed..........before you know it you'll be squeezing into yer high school bell bottoms again...!

southlake98 at 10:05PM on 10/24/08

From Recipes

Sunday Brunch: New England Apple and Bacon Griddlecakes

I didn't use Applewood-smoked bacon, but a really good-quality, locally-made bacon with a sweet cure. I also replaced two-thirds of the flour with whole wheat pastry flour. Oh, and I skipped the butter for cooking and instead cooked the pancakes on the same griddle as the bacon (after wiping off most of the grease). The pancakes were excellent! We'll look forward to eating them... a lot!

PhredYammers at 12:19PM on 03/16/08

From Recipes

Dinner Tonight: Spicy Sweet Potatoes with Lime

I definitely want to try that, but I'll strain the yogurt and add a bit of chipotle to the dip.

browntown at 11:40PM on 03/14/08

From Recipes

Sunday Brunch: New England Apple and Bacon Griddlecakes

Sounds good.Thanks for the review. I ordered this cookbook and am expecting its arrival any day. I can almost smell these griddlecakes cooking already!

MelsDiner at 7:24PM on 03/10/08

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About MuseinTheKitchen

Website: http://museinthekitchen.com

Location: Canada

About: We're a husband and wife cooking/blogging duo - he cooks, she writes about it. We love everything to do with food, and are always eager to try new tastes!

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