@Kenji, it's funny you should say that, because I hate eggs, but I love clafoutis. Maybe because cherries are one of my favorite fruits it balances out. Plums sound great too, but the first time I made clafoutis, I used dried figs because that's what I had lying around. It was actually pretty good!
Deb at Smitten Kitchen recommends grating the baked potatoes on a box grater rather than pressing through a strainer if you don't have a ricer or food mill, since she had poor results with a strainer. Did you test grating the potatoes? Any thoughts on whether that would work well?
There's going to be a vegan book? Awesome!
rickZ, I am not a vegan, but the one vegan I know does eat honey. Vegans are of course not a monolith, and different people have different opinions about it, but while sugarcane may not involve animal suffering, the human labor that's involved isn't always very well treated either (or so I've heard, I am by no means an expert!). As far as "exploiting" bees to pollinate crops, I had no idea that was a thing, but I'd imagine that it's less coercive to take bees on a field trip than to keep a cow in a stall and milk it every day. Plus as Kenji keeps pointing out, there's no way to be perfect and avoid all animal involvement in your food. I don't think it's hypocritical to say that you care about animal suffering but still set limits on what you're willing to give up, as long as you think through your choices.
Were you tasting chocolate cookies (the Cappello's in pictures 2 and 3) at the same time as chocolate chip cookies? Because both are delicious, but you really can't compare them in the same taste test...
Yay French Toast Crunch is back! And Red Ran Amber, I don't like french toast either (I don't hate it, but I'd rather have almost any other breakfast food) but this cereal is great.
Chris and rosam, the recipe box is gone because Ziplist, the company that made the recipe box, is shutting down in December. See here for more information.
that's exactly how we set our timed thermostats, the room never gets above 74. in fact, I think it takes LESS energy that way to bring the room to comfortable temps when we are home than it would if we let the room get ultra hot in our absence and then had to cool it in a hurry.
Pad kee mao!
If you mean you want your recipes to show up on the front page, I think the only way to do that is to get hired as a recipe writer... You could post a new Talk topic with a recipe, or if you have a blog elsewhere you can submit your photos to Photograzing with a link to the recipe, but it sounds like you should probably look into starting your own blog.
So it takes cocoa + acid + heat? Do you think it would work if I mixed cocoa powder and buttermilk on the stovetop? I might test it out. I just have regular Ghiradelli cocoa, I don't know what kind of processing is done on it.
Actually, there's a post at Joe Pastry which tests the cocoa + vinegar reaction and doesn't find any color change. Buttermilk wasn't tested though.
What exactly are you trying to add the recipes to? As far as I know there are two ways to save recipes within the site - you can either favorite them by clicking the "Favorite This!" button on the left sidebar (just below the print button), or click the orange "Save Recipe" button which shows up next to the ingredients list.
If you favorite the recipe, it will show up in your profile (go up to the top where it says Hi Elizbathmartin, and click your name) under the Favorites category. This will give you a direct link to the recipe, but I believe there is currently no way to un-favorite a post if you want to remove it from the list later.
Using the Save Recipe option instead will add the recipe to a ZipList recipe box, which you can access by clicking "Recipe Box" next to your username at the top of the page. I don't use it a whole lot, but it has some extra features in terms of sorting your added recipes, making an ingredients list for when you go shopping, and maybe a few other uses. Unfortunately from there it takes an extra click or two to get back to the full recipe on Serious Eats - when you go to a recipe the instructions are cut off and you have to click the option to "See full instructions on seriouseats.com".
Also I think you can pin the recipe on Pinterest by clicking on "Pin it" on the left sidebar, but I've never used Pinterest and have no idea how that works.
I used to make carrot kugel as a side dish, if you want to go for something more traditionally Jewish. I don't think I still have the recipe but there seem to be plenty of versions online.
I certainly can't speak to Serious Eats' version, but the very last post on the Will it Waffle? blog gives instructions. That blogger breaded it first, though, which doesn't seem to match the slideshow picture.
So how did Ed do in the salting event?
I first saw that technique in an America's Test Kitchen recipe. If it wasn't from there, Littauer's search looks pretty comprehensive.
I have to second Humberto's sentiment here... I'm a big fan of Serious Eats, and I actually think it would be pretty fun to intern there. At the same time, it would make me sad to think that the only way for it to keep going is through unpaid labor.
I was thinking of adapting your veggie burger recipe into something more like a main dish, sort of a veggie meatloaf. Do you think this would turn out okay, or would even cooking be a problem? Any suggested adaptations to the recipe? (It doesn't have to be vegan, but does have to stay vegetarian.)
I've occasionally gotten funny looks when I refer to the stuff you make a hamburger out of as "chop meat". I grew up in Maryland but I think it's a New Jersey term since that's where my mother grew up, and I heard it from her.
Does it actually buy them a pizza? I looked at it and just thought it was supposed to represent different levels of support for the game, like how some organizations will have bronze/silver/gold levels of donors or the like.
There's a typo in the link to the post on Amazing Ribs; the proper URL is http://www.amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html.
I've been cooking with spinach a fair amount recently, and get most of my recipes from this site, so I've made cold sichuan noodles, spinach with miso sauce, green risotto, spinach and mushroom tortas, and of course there's always spinach salad with bacon bits.
Huh, guess I like cooked greens more than I thought.
jtiernan12, I've made them twice, and never very successfully. The first time I learned that you absolutely have to use a nonstick (or seasoned cast-iron) pan, and ended up with a cheese-crusted pan. The second time was a bit better but also a bit burnt, and I use enough cheese in the filling to be able to taste it. It still seems like it has the potential to be great, but I just haven't been interested in trying it again.
Kenji, have you heard of the chupaqueso? It's basically a quesadilla made with a cheese taco shell, invented (or at least named) by Howard Tayler of the webcomic Schlock Mercenary. And that really is a cute taco.