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Robis

How to Descale Your Automatic Coffeemaker, and Why You Should

@AndroidUser

Ok, cool. I have no idea what citric acid costs actually. =) I usually have white vinegar at home, so that's my go-to.

How to Descale Your Automatic Coffeemaker, and Why You Should

I find that white vinegar ("distilled vinegar", not white wine vinegar) leave little to no residue and is perfectly fine to use. I use 5 % strength vinegar (like Heinz's for instance), about 700 milliliters, and run it through once, then let it sit for 15 minutes, the run it through again, then run it through with plain water 3-4 times.
Works great, and is very inexpensive.

Svea Restaurant Keeps the Swedish Flame Alive in Andersonville

Well, to be fair it not a "novelty" item at all, it's been around in Sweden since the mid 1800s, and is considered an essential part of classic Swedish cuisine. It's pretty hard get a hold of a really good falukorv today though, but smaller more local sausage manufacturers is a good bet (in Sweden, that is).

Does anyone know which brand they serve at Svea?

Crispy Fried Chickpea Cake and Slaw Sandwiches

Sounds fantastic, it really does.

Btw, are there any general benefits when using flour slurry in place of the classic "first flour then egg" method? I mean, would it be preferable even if your not vegan (in this and/or other applications)?

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

I like the idea of including Belgian in the name. Belgian pizza is not so bad. The Belgian hangover helper? =)

Steakcraft: Ristorante Morini's Fiorentina for Two

I thought maybe you could let it warm up a bit first, like just laying it on an aluminum tray in the warm kitchen or something, before searing. Maybe that would take too long.

Steakcraft: Ristorante Morini's Fiorentina for Two

@rodalpho I think you could just sous-vide steaks to a few degrees rarer than you'd like them and then stick them in the fridge until one is ordered, and then sear it. Right?

How To Upgrade Bottled Juice With Fresh Fruit

@MaggieHoffman Ok Maggie, thanks a lot.

Black Bean Soup With Chorizo and Braised Chicken

Can't wait to make this, seems incredibly satisfying!

Btw, found a typo in step 5, "and skins form chicken".

How To Upgrade Bottled Juice With Fresh Fruit

Is American lemonade a kind of a sweetened lemon drink?

/Uncertain foreigner

Thanksgiving Leftovers: Brussels Sprouts, Potatoes, and Turkey Hash

@ British people

Isn't the central idea of bubble and squeak that you mix pieces of meat and/or vegetables into mashed potatoes and then fry it, break it up, fry it, break it up etc until you have this massive fried mash-cake-thing? Seems a world apart (or at least an ocean, wink wink) from a hash made up of diced potatoes, meat and vegetables, usually served with an egg.

Crispy Braised Chicken With White Beans and Chile Verde

Step 3 should really start "While the beans cook, prick chiles with the tip of a sharp knife and…". I've had chilis and peppers explode all over me sometimes when I've forgotten.

Fried Chicken and Cole Slaw Sandwiches

Looks fantastic! I don't get kosher salt where I live, could you tell me what the salt/sugar concentration in the brine is by weight percentage?

Foolproof 2-Minute Hollandaise

@Kenji

Awesome, thanks!

Foolproof 2-Minute Hollandaise

@Kenji

To us international folks, how much is a stick of butter? Could we perhaps get the recipe with ratios by weight?

The Serious Eats Guide To Dumpling Styles Around the World

One of the arguably most traditional Swedish dishes, and a sort of national dish of northern Sweden, is palt; a dumpling made with a dough of raw grated potato, flour (wheat, rye or barley) and salt, formed into a round ball and usually filled with salted pork and onions, then boiled in heavily salted water. Served with melted butter and lingonberry jam it's very taste, though a bit heavy. In fact, the Swedish word for "food coma" is "palt coma".

Trivia: native Swede Tomas Holmström of the Detroit Red Wings has actually used the Stanley Cup as a palt boiling pot!

Taste Test: (Almost) All of the IKEA Food

A slice of toast, some butter, a spread of smörgåskaviar topped with a slice of (Swedish) cheese to mellow out the pungency of the spread – man oh man, it's so insanely awesome you wouldn't believe.

Grilled Butterflied Chicken

@Kenji

Alright, awesome! Thanks!

Grilled Butterflied Chicken

When you flip it over to crisp up the skin, do you adjust the vents or do you leave them as they were during the skin-side up stage?

Taste Test: Bottled Tartar Sauce

What about the Heinz version? Or is that only commonly available in the UK (where it's on every pub table)?

Grilled Naan

Could you also do this in a cast iron pan on the stove? Full blast?

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

A big fat marinated slice of bone-in ham, about 10 inches in diameter and about 2 inches thick. When you get it just right, it's unbelievable. Just to be clear, the part I'm talking about here is the same part you make Christmas ham out of, just sliced across the bone in a big fat slice. Yum.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

A big fat marinated slice of bone-in ham, about 10 inches in diameter and about 2 inches thick. When you get it just right, it's unbelievable. Just to be clear, the part I'm talking about here is the same part you make Christmas ham out of, just sliced across the bone in a big fat slice. Yum.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

A big fat marinated slice of bone-in ham, about 10 inches in diameter and about 2 inches thick. When you get it just right, it's unbelievable. Just to be clear, the part I'm talking about here is the same part you make Christmas ham out of, just sliced across the bone in a big fat slice. Yum.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

A big fat marinated slice of bone-in ham, about 10 inches in diameter and about 2 inches thick. When you get it just right, it's unbelievable. Just to be clear, the part I'm talking about here is the same part you make Christmas ham out of, just sliced across the bone in a big fat slice. Yum.

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The Vegan Experience Days 14, 15, and 16: The Wife Effect

My wife's actually got it easy. I pack her lunches that fit her general food preferences—arugula and squash soup, for instance—she eats more of the same when she eats at home with me, but since she's not staying 100% vegan/vegetarian, she's not above, say, heading out for a shared Chinese feast with her colleagues—something which I unfortunately can't take part in. More