Recent Comments

From Serious Eats

Grilling: Pig Candy

I'm 21 days into a fairly successful New Year's resolution and you post this. Are you the devil?

From Serious Eats

A Sandwich a Day: Spam Musubi 'Sandwich' at Ate-Oh-Ate in Portland, OR

For my daughter's 8th birthday we had a luau with a member of the Hawaiian Club from the local university giving the girls hula lessons. We served spam musubi and the girls all liked them. The college student's eyes went wide and she told us how she and her classmates from Hawaii missed thier hometown treats. Needless to say, we sent her back to the dorm with a big ol platter of musubi. It was a great day, a room full of 8 year olds learned the hukilau and a homesick student was able to surprise her friends with a little piece of home.

See more comments by NWcajun »

Recent Posts

From Talk

I say Kobocha, you say Kohlrabi

From Talk

Eating in North Dakota

From Talk

Converting Cupcakes to Whoopee pies

From Talk

Egyptian Food Tonight

See more posts by NWcajun »

Recent Favorites

From Recipes

Cook the Book: Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds

From Recipes

Dinner Tonight: Salmon in a Bengali Mustard Sauce

From Recipes

No-Waste Tacos de Carnitas with Salsa Verde

See more favorites by NWcajun »

Recent Polls

From Serious Eats

NWcajun answered "String by string" to How Do You Eat String Cheese?

From Serious Eats: New York

NWcajun answered "Start 'em young!" to Kids at Fancy Restaurants: Yay or Nay?

From Serious Eats

NWcajun answered "Lamb" to Do You Make Ham or Lamb on Easter?

From Serious Eats

NWcajun answered "Poached" to How do you like your eggs?

Recent Quizzes

From Serious Eats

NWcajun got 66% correct on How Much Do You Know About Watermelons?

From Serious Eats

NWcajun got 70% correct on Meat Quiz

From Serious Eats

NWcajun got 50% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

NWcajun got 60% correct on Quiz: How Much Do You Know About Lemonade?

See more polls and quizzes by NWcajun »

Recent Comments

From Serious Eats

Grilling: Pig Candy

I'm 21 days into a fairly successful New Year's resolution and you post this. Are you the devil?

From Serious Eats

A Sandwich a Day: Spam Musubi 'Sandwich' at Ate-Oh-Ate in Portland, OR

For my daughter's 8th birthday we had a luau with a member of the Hawaiian Club from the local university giving the girls hula lessons. We served spam musubi and the girls all liked them. The college student's eyes went wide and she told us how she and her classmates from Hawaii missed thier hometown treats. Needless to say, we sent her back to the dorm with a big ol platter of musubi. It was a great day, a room full of 8 year olds learned the hukilau and a homesick student was able to surprise her friends with a little piece of home.

From Talk

HOW to Make: Seriously Tender Chicken for Chinese Food?

While it is not quite as good, you can velvet in simmering water.

From Talk

How exciting is this website?

Welcome to our new friend from across the pond. Things to keep in mind if you really want to feel you belong.

People here love helping individuals come up with names for their blogs.

We love when new members promote their own new web site, INCLUDE THAT LINK!!

ALL CAPS is always encouraged.

You won't find any "over the top purists" here, putting sugar in your tomato sauce or cream in your carbonara is no big deal.

And please try to remember, we are a serious (note the name) food site and take no truck with sarcasm or sexual innuendos i.e. finger licking comments, any type of probe suggestions,etc.

Since you're from the UK, any tips for "Bangers" or how to make someone "Bubble and Squeak"?

I look forward to your posts.


From Serious Eats

Bread Baking: Pullman Loaf

I make Brioche bread in these for the Croque Madames I serve at Easter. The bread and the pans are great. And should I ever need to stack loaves of bread in a limited space, like a railroad kitchen car, the square tops make the task easy.

From Sweets

Chocoholic: How to Make Chocolate Cherry Cordials

I didn't think anybody who worked at SE was old enough to share the exact same memories as myself (my guess is, chocolate covered cherries are a multi-generational memory, as opposed to you being as old as myself). But as I read your story, I got a little bit misty. From the moment I was able to gather my own money (often augmented from Mom I'm sure) I bought my Dad chocolate covered cherries. It's late out here on the west coast and everybody's gone to bed. I think I'll have another glass of wine and think about my Dad. Thank you for the wonderful reminder.

From Serious Eats

The Food Lab: How to Roast a Whole Suckling Pig

"Chichi will be dropping by later this week..." I find it hard to believe she wasn't standing there as the pig came out of the oven. Looks fantastic!

From Sweets

Cookie Monster: Snickerdoodles

I'm with AnnieNT, flat and chewy and sort of crinkly looking. I don't recall ever seeing a Snickerdoodle recipe that did not include cream of tarter. A side note. We have walnut trees, and I would gladly trade knowing the size of a wallnut , for having to clean up the mess they make of your yard.

From Serious Eats

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

I'd imagine a certain celebrity chef making me breakfast (Not as fun imagining it now that she's married).

From Talk

Pasta Carbonara

Worrying about guanciale vs. pancetta is pretty minor when you consider the poster is talking about putting mussels in this dish. There's your blasphemy (although it does sound god). ESNY1077 is right on with the raw egg yolk trick. It makes for a very good sauce and nice presentation.

From Talk

anyone have a different version of pecan pie?

Janaatwig is spot on. The sweet potato pecan pie recipe is in Paul Prudhomme's book, Louisiana Kitchen. People go nuts for it, very rich.

I may try Jonfoxx's Pi this year.

From Talk

Pancetta

Pancetta is a great entry project into the world of cured meats. It's easy to make, doesn't take long and freezes well. Michael Ruhlman's book Charcuterie, is a good place to start. I too, find BitchinFixins posts kinda mean, in an I'm envious sort of way.

From Talk

Nasty fridge question....

With the holidays just around the corner, could be a good time for candied nuts.

From Serious Eats: New York

FergusStock 2011: Fergus Henderson at The Spotted Pig, The Breslin, and The John Dory

You posted this at 2:45 on the day the Breslin meal is first come first serve. I will assume you posted this from your phone while standing outside the resaraunt. That menu looks like it would be one of the best meals I have ever eaten. I would have been in line days not hours for a seat. You seem like a nice guy, but I'm afraid that now I'm going to have to hate you. I don't do envy well.

From Talk

Vegas - suggestions on the strip

Inexpensive, lots of beers and fun...Todd English's Pub at the Aria.
I like to sit at the bar at Bouchon and graze, say hi to Sooner (she is a fantastic bartender).
Went to the Burger Bar and was more than disappointed, should have gone to In-and-Out Burger.
The truffle potato chips at Emeril's are expensive, but worth every bit. Nice place for a Sazerac and snack on your way to Bouchon.
I too, like the duck taco at Mesa Grill, great place for lunch.

From Sweets

Bake the Book: 'Momofuku Milk Bar'

My dream bakery would be next door to my dream Charcuterie which would be next door to my dream cheese shop. With a park on the corner, to eat my dream sandwich.

From Serious Eats

In a Pickle: Pickled Sugar Pumpkin

We are on the hunt for sugar pumpkins! These really look good, not just good to eat, but they look look good. Cool looking as a gift or on a shelf.

From Talk

The Serious Eats Pot Luck Club

From Oregon Wine Country, I'll bring Pinot.
@boobird, how come Hambone gets the gizzards?
@MMinNYC, how "special" are those brownies, should we all be increasing our portion sizes?

From Talk

What Get's Your Goat?

Asking me to cash out because there is a shift change. The current waiter and my soon to be waiter should just figure out the tip distribution tomorrow. It's (correct apostrophe?) hard enough to justify my expense report as it is, without having two bills from the same establishment on the same day (I may need comma lessons and that first sentence may be fragmented).

From Talk

SURPRISE!!1!!1 What? Are you OK???

Had a girlfriend tell me yogurt can't go bad in the fridge. To prove her point she took a big spoonful from the container I was about to throw away. 30 years later, I still laugh out loud when I recall the look on her face as she took that bite.

From Serious Eats

Cook the Book: 'Cook this Now'

David Chang (this week, next week, who knows)

See more comments by NWcajun »

Recent Posts

From Talk

I say Kobocha, you say Kohlrabi

From Talk

Eating in North Dakota

From Talk

Converting Cupcakes to Whoopee pies

From Talk

Egyptian Food Tonight

From Talk

Minneapolis, MN and Columbus, Ohio eats

From Talk

While the cat's away!

From Talk

Jell-O salad, yea or nay?

From Talk

Cooking Peacock

From Talk

Bahn Mi in Seattle

From Talk

Seattle Friday Morning Cure

From Talk

Serious Localvore, Them's fighting words!

From Talk

Edgemaster Knife Sharpening

From Talk

Sheet Gelatin Advice

From Talk

Molten Lava Cake ............Success!!!

From Talk

Molten Lava Cakes

See more posts by NWcajun »

Polls

From Serious Eats

NWcajun answered "String by string" to How Do You Eat String Cheese?

From Serious Eats: New York

NWcajun answered "Start 'em young!" to Kids at Fancy Restaurants: Yay or Nay?

From Serious Eats

NWcajun answered "Lamb" to Do You Make Ham or Lamb on Easter?

From Serious Eats

NWcajun answered "Poached" to How do you like your eggs?

From Slice

NWcajun answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

From Serious Eats

NWcajun answered "Big Night" to What's Your Favorite Food Movie?

From Talk

NWcajun answered "Always" to Ever drink milk from the carton when no one's looking?

See more polls by NWcajun »

Quizzes

From Serious Eats

NWcajun got 66% correct on How Much Do You Know About Watermelons?

From Serious Eats

NWcajun got 70% correct on Meat Quiz

From Serious Eats

NWcajun got 50% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

NWcajun got 60% correct on Quiz: How Much Do You Know About Lemonade?

From Serious Eats

NWcajun got 75% correct on How Much Do You Know About Food Preservation?

From Serious Eats

NWcajun got 42% correct on How Much Do You Know About Chocolate Chip Cookies?

From Serious Eats

NWcajun got 28% correct on How Much Do You Know About Indianapolis Food Culture?

From Serious Eats

NWcajun got 77% correct on How Much Do You Know About New Orleans Food Culture?

See more quizzes by NWcajun »

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