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Does one need a microwave?
Microwaves are really just about convience. I have a lot of people in my home and two younger siblings who are always running around and always hungry. Now, do I want to wait for my oven to heat up when the kids beg for a hot pocket and want it instantaneously? No. Do I want to wait for my stove to heat up when five minutes later my lilttle brother wants some warm milk? No. In these cases a microwave is a godsend. In my life there just isn't enough time to wait for ovens and stoves. If I didn't have a microwave I would have to do things the old fashioned way. In a home with lots of people, not a lot of time, and rushing around, the microwave becomes an essential tool in the kitchen. But this is just my situation. I never grew up without a microwave. Depending on what your home life if like I think that you should try and live without one for a while. If you end up missing it you can get one for $25-$50 easy.
Stawberries + Crème Fraîche = Me looking for recipe ideas
I really like the ice cream idea. That sounds great. Thanks @LizLemon. Maybe I can try a makeshift ice cream maker, since I don't have a real one.
@sadispix, the romanoff idea sounds tasty. I bet my mother would really enjoy that one.
Thanks for the ideas everyone!
What's your favorite food when drunk?
I crave Jack In The Box when I'm drunk; specifically a Sourdough Jack. But I also usually crave fries, onion rings,spicy ramen, udon, and fried rice. I tend to avoid dairy things (except cheese) when I'm in this delicate state and go for greasy, fried, or spicy confections of goodness.
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Recent Posts
Stawberries + Crème Fraîche = Me looking for recipe ideas
Posted by SaltyDonuts, October 12, 2009 at 10:10 PM
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Recent Favorites
The Burger Lab: Bacon Attack!
Posted by J. Kenji Lopez-Alt, October 30, 2009 at 10:30 AM
Dinner Tonight: Bacon, Pear, and Cheese Sandwich
Posted by Nick Kindelsperger, October 9, 2009 at 4:45 PM
Black and Orange: Black Pepper-Crusted Sliced Steak with Crème Fraîche Sweet Potato Mash
Posted by Kerry Saretsky, October 28, 2009 at 10:30 AM
Next Issue of McSweeney's To Feature Mega-Food Section
Posted by Robyn Lee, October 29, 2009 at 5:30 PM
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Recent Comments | Response to Comments
Your Clever SE Name
One of the worst cooking mistakes I ever made had to do with donuts. I accidentally swapped the salt for the sugar in my donut recipe and thus I ended up with salty donuts. The situation was mildly depressing at first. But oh how I laughed when I took my botched donuts to school and surreptitiously left them in the teacher's lounge. Ahhh, memories.
And my little sister used to think bagels were salty donuts since they have the same shape; kids, LOL.
Does one need a microwave?
Microwaves are really just about convience. I have a lot of people in my home and two younger siblings who are always running around and always hungry. Now, do I want to wait for my oven to heat up when the kids beg for a hot pocket and want it instantaneously? No. Do I want to wait for my stove to heat up when five minutes later my lilttle brother wants some warm milk? No. In these cases a microwave is a godsend. In my life there just isn't enough time to wait for ovens and stoves. If I didn't have a microwave I would have to do things the old fashioned way. In a home with lots of people, not a lot of time, and rushing around, the microwave becomes an essential tool in the kitchen. But this is just my situation. I never grew up without a microwave. Depending on what your home life if like I think that you should try and live without one for a while. If you end up missing it you can get one for $25-$50 easy.
Stawberries + Crème Fraîche = Me looking for recipe ideas
I really like the ice cream idea. That sounds great. Thanks @LizLemon. Maybe I can try a makeshift ice cream maker, since I don't have a real one.
@sadispix, the romanoff idea sounds tasty. I bet my mother would really enjoy that one.
Thanks for the ideas everyone!
What's your favorite food when drunk?
I crave Jack In The Box when I'm drunk; specifically a Sourdough Jack. But I also usually crave fries, onion rings,spicy ramen, udon, and fried rice. I tend to avoid dairy things (except cheese) when I'm in this delicate state and go for greasy, fried, or spicy confections of goodness.
Gadgets: Pure Komachi 2 Knives
I bought a set of the Komachi knives at Costco and I've had them for about 5-6 months. They still work just as beautifully as they did the first day. I have 3 different paring knives, a chefs knife, a bread knife, and a santoku knife. These are the best knives I've ever used (so far, haha).
Win a Scholarship to Food Blogger Camp in Ixtapa, Mexico
Awww, open only to people 21 and older. I'm only 18. The trip sounds absolutely fabulous though.
Best food for a stomach ache?
If it's a hangover stomach ache starchy, salty, greasy foods do wonders for me. My instant fix for a hangover is a sourdough jack from jack in the box and some Ginger ale. At least out of all the hangover cures I've tried that works the best for me; soaks up all the alchohol. After that I just start pounding back liters of water. Oh! Hot water with lemon and a touch of honey is really good if you have a headache too.
The Fish in Filet-O-Fish Sandwiches at Risk
Hah, I always thought they used some sort of fish flavored protien alternative.
How to Make Ice Cream Gyoza
Seems like I'm in the minority right now, but I LOVE raw cookie dough. I'm trying to find a gyoza press, but haven't had any luck yet. My quest shall continue! I can't wait to try this recipe out!
SE College Division...
Sounds like a brilliant idea, count me in! I'm a freshmen at Foothill College in the Bay Area, near San Jose. Tons of amazing and cheap food around here. I'd definitely like to see this pursued!
Finally! A Heart-Shaped Watermelon
That's so sweet! But how to they do that?????? It's utterly mind boggling!
A pound of ground beef
You could do an easy shepard's pie; buy canned vegetables and box mix mashed potatoes. So basically you brown the beef, mix in the veggies, and put that into a casserole dish. Make the mashed potatoes and layer it on top of the meat and veg. Pop that in the over for like 35-40 min and you're done. I know it's not the quickest recipe, but it's super simple and really tasty. There are tons of recipes for shepard's pie online; some add in layers of cheese, some have mushrooms, it's all about what you like. As a college kid myself, I like it because it's easy to make, lasts me for about a week, and tastes really "homey".
Seriously Sick: Food For When You're Under the Weather
When I'm feeling sick I go for warm, spicy, and comforting food:
Spicy ramen
Cream of wheat
Hot tea with lemon and honey
Pho with loads of lime
After I start to perk up a bit I add dense, fruit smoothies to my "sick diet".
Do Gals Eat Less When Guys Are Around?
If it's a date then I'm likely to have something that isn't messy to eat; pasta sauce on one's blouse is not attractive, hahaha. But portion isn't something I really think about. If I want a lot I eat a lot, and if I don't then I don't. However if I'm just around a bunch of guy friends and not a date I'd eat whatever I feel like regardless of the mess. In my opinion when a person is eating on a date it's not so much about portion as it is about how messy or sloppy you'll look eating something.
What do you eat for all-nighters?
So far from what I've tried I find that drinking tons of water works wonders. But the true magic combo for me is Coke and Peanut M&Ms. I don't know what it is about those M&Ms but they seriously help to keep me going. I've also tried sipping coke out of a Red Vines straw; worked well. However, if I don't feel like having anything junky like candy, then I do a mix of cold mangoes and frozen grapes or a pasta salad with feta. Oh! Orange juice is good too. Mentally I associate OJ with breakfast so when I drink it at 4 a.m it kinds tricks me into thinking it's breakfast time. I think that it's best to shy away from warm, comforting foods. Go for crunchy and cold foods.
Chefs & Customers Who Linger After Hours
@dbisping, I wish all restaurants would have signs that say when they stop serving. Because although a sign can say when a place closes, some places stop serving early. I agree that it's important to communicate with customers.
@jackalan that was a lovely story.
Kids Can Make Dumplings More Slowly with Bandai's Gyoza Maker
how neat! I would totally get one of these; it puts the "fun" in functional.
Chefs & Customers Who Linger After Hours
Wow, it would seem that many of you are speaking from experience. It's great to see so many expressed opinions.
I can see where everyone is coming from, and like @pooch said, if you were in the industry you'd understand. So because I am not in the industry, I became curious about this topic. I feel like even though it is a restaurants job to be hositable to their customers, customers should be equally polite and keep the workers in mind too. People often forget that servers and cooks and human too.
I agree that if you're going to go somewhere to eat and it's five minutes to closing you should make it worth the restaurant's time and effort; tip well and maybe even order a dessert. @wookie had a very good point, I said that a paying customer is still a paying customer, but it's true that there is a difference between a large tab and a small one.
@dbcurrie had a good point too, it really does depend if the chef is the owner or just a chef. The level of incentive to make the customer feel welcome is very different for each role.
Also, @cassaendra, I agree that what with the current state of economy people are likely to be a little more forgiving. For me, I've had to give up eating out at much as I usually like to and I'm sure that I am not the only person who has needed to do so.
Oh, @pooch, your comment this is great, restaurant group therapy, made me laugh.
Egg in Toast: What Do You Call It?
I actually never had a name for this until I saw V For Vendetta, and in the movie one of the characters called it "Eggie in a Basket". I've been calling it that ever since. I love having this for anytime of the day, breakfast, brunch, lunch, snack, dinner, midnight snack. Sheer perfection.
Threadless T-Shirt Giveaway: Lemon Aid
I like to make it from scratch, starting with a simple syrup. It's just one part water, one part surgar, add some heat and voila! Next, juice as many lemons as you see fit, mix that with as much water as you see fit, then mix it with the, now cooled, simple syrup and bam! You have lemonade.
But if I'm not being lazy, which usually I am, even though the damn lemons are growing in my friggen backyard, I'll be ambitious and make more than one pitcher of lemonade; each being a different flavor. So far the family favorites are:
Blackberry Lemonade; just add some muddled blackberries to the simple syrup, strain it and then finally add it to the lemon/water mix. I know there are other ways to make it, but I really like the way it tastes when the blackberries go into the simple syrup first.
Honey and Mint Lemonade; for this one it gets kinda tricky, because measuring this out is more about eyeballing it than anything. For this lemonade, I start the simple syrup with one cup of water and just a touch of sugar to get the syrup going; I'd say like a tablespoon. Then I put in some honey, generally I just use 5 huge dollops, rather than putting the honey into a measuring cup. When the simple syrup has a smooth consistancy, I add it to the lemon/water mix, stir in some crushed mint leaves and enjoy!
Yeah, lemonade friggen rocks.
Pancake Font
@leeber, true the do get skinnier, but that X looks plenty plump to me.
This is so cute! I can see someone using this font on a menu. I'd like to see a whole series of "Breakfast Fonts"; bacon, waffles, sausage, ect. How cool would that be?
Served: Street Food, Chocolate Cake, and Home
Those parsnip cookies sound absolutely divine! I wonder if I could try my hand at making some. They just sound too good not to try!
Sandwich Mention in 'Star Trek' Reboot
I thought Star Trek was great. Too bad there were not more food references, particularly from the romulans and vulcans since the film centered on them.
Large Movie Popcorn with Butter: 1,220 Calories
The theatre I usually frequent is part of a mall with a Starbucks so hiding my coffee is never an issue.
I like to sneak in drugstore candies and snacks like pretzels. A few times I've gone so far as to sneak in real foods like burritos, sushi, or a sandwhich. Without fail though, I always buy my drink at the theatre.
But on special occasions, like midnight showings, I indulge in the concession stand and get red vines, buttered popcorn, and a coke.
When do you Serious Eats?
I generally find myself on here late at nigt when I cannot sleep. The new posts serve as sort of "Foodie Bed Time Stories".
Your Clever SE Name
Great thread - missed it on the 18th, so I'm glad it turned up in "recently commented on"
@toferburl: Hi there. I live in Essex.
my name comes from a river in Vermont named the Lemonfair. No one knows how it got its name, but I prefer one of the possibilities, that it comes from "les monts verts," since we're the Green Mountain state. So this is my little way of saying I'm a Vermonter.
Your Clever SE Name
I live in Portland and travel solely by bicycle.
Your Clever SE Name
Y'all have made me laugh so hard through this great thread!!!!! I feel close to each of you. Simply using my initials and birth month and date help to get me where I need to go in my "old" age. BABY BOOMERS ROCK!!!!!!!
Your Clever SE Name
I could have a really good time following up on all your names, like: @toferburl, is your last name Kimball? Does the name "Pavlov" ring a bell?
This is really fun. The non-food names are every bit as interesting as the food-related ones. I'm very, very glad I don't have to pick a winner.
So, on hindsight, I should've gone with the nickname my little cousins--twerpy boys--gave me when I was about 14. Every time we'd come to visit, they'd run around hollering, "Hide! The FBI is here!" Flat Bette Irene. Yup, that's me. Depending on their mood and creativity and their ages, I've been Fried, Furry, Fruity, Flatulent, Full, Faux (padded), Fiendish, Frisky, Fixed, Freaky, Funky, Finky, Fat, Foolish, Floppy, Frickin'--every F-word they could think of went in front of my name. I didn't think F-words were funny, but my cousins thought they were hilarious.
Tonight, I'm Famished Bette Irene, and that's not at all funny.
Your Clever SE Name
@livefreeordine--I have a house in NH too but I always thought it was "slip, freeze and die!"
@capcooks ...That January I lived in Philadelphia and was 10 days over my due date with my second child. I had never seen so much snow. Luckily, the cheesesteak place reopened right before I had to go to the hospital...I miss all the good Phila food.
Your Clever SE Name
In our house we love butter and when I cook I get butter on my fingers simple no-brainer. butter, porkfat/lard, olive oil they all rule any natural fat is in reality good for you in moderation and tastes great. what would pie crust be without butter or lard? Eggs if not fried in bacon fat then butter? A sauce stew or soup without that last pat of butter, splash of olive oil or even a dab of chickenfat, porkfat, lard or some full natural fat to finish it off? Go figure , it's a miracle ingredient ! It would be like a world without salt a dash is all it takes! I sure hope Emeril Lagassi only uses that much salt for showmanship or his food would taste only of salt. It is rediculous the amount he uses it's so disgusting, he ruins what was quality ingredients before he got to it there is no other justification for that much. Aren't there people starving in America much less the world that would give their lives to provide for their families what he renders inedible?
I could also have chosen butterbrain as I slip off topic so easily.
Your Clever SE Name
My business is Paumanok Preserves jams, jellies, condiments, et.al. My products are "well preserved, " and people tell me my age (70) doesn't show. I started using my "handle" a few years ago when I decided to put a vanity plate on my truck: WLPRESVD. The NYS limit of 8 letters/numbers is also my birth number, so it all works. I plan to retire at the end of this season, but won't have to change my signature.
Your Clever SE Name
When my oldest daughter was in High School her two best friends had Moms who were blonde and small like me and they used to call us the "Small Blonde Moms". Those were good times with great memories so I am proud to be "Smallblondemom".
Your Clever SE Name
Oops, I just realized that I referred to SE as Chow... and just to show my lack of creativity ...my name is the same on both.
Your Clever SE Name
It's not the most witty/clever name on here by any means... but mine is wine-related (and by the way, wine counts as food!); I admit that I'm a bit of a "wine geek" (studying to be a winemaker, in fact), and I've been especially fascinated for quite some time by what is happening on the wine-producing "scene" in South Africa. In South Africa, the Chenin Blanc grape (and by extension, the wines made from this grape) is often called "Steen".
It's a short name, easy to remember, and references my love for wine (and I knew that quite a few people here on SE would "get" the wine reference)... so it became my name here on SE. (Although I could easily have gone with "LovesEveryTypeOfWinterSquash" or "GiveMeAllOfYourHoneycrispApplesRIGHTNOW"... but those definitely lack poetry as names!)
Your Clever SE Name
I had a terrible time trying to think of who my nom de Chow should be so I went with the obvious. I'm from WI and I'm a woman.
Your Clever SE Name
I christened myself "chiffonade" way back in the mid-90's in the days of yahoo chat. How do you pick a name? I define myself by the fact that I cook. Given I really identify with my name, it's my name on nearly every site I visit. When I joined Facebook, I had to include "chiffonade" as my middle name or 90% of my online community friends wouldn't have known how to find me.
I'm "therealchiffonade" because someone came to SE and posted "as" me. Luckily, the staff at SE quickly contacted me to confirm it was an impostor, I joined the site as "therealchiffonade" and stayed.
Your Clever SE Name
Well, I'm a chef who wants a TV show. My handle comes from my website (WannabeTVchef.com) which contains clips of my food writing, TV appearances and other culinary personality stuff.
Your Clever SE Name
Well, my name is Christopher and I live in Burlington, Vermont, hence, toferburl. It's not particularly exciting, but it has worked for a few years. I may change it here though, I would like to add some pizazz to my persona and then post more often. Stay tuned folks!
Your Clever SE Name
In January of 1996, I put on an event at the DC Convention Center called Capital Cooks with Books. It was modeled on Philly's Cook and the Book. (I had Gourmet, USAirways and the Beard Foundation as sponsors. I also had 36" of snow on the ground during the event. Which was why there was no second year.) As I was working on the project, I became involved with the old Food and Drink Network on AOL (Which I eventually hosted for 7 years.) My screen name Capcooks was just blatant self promotion. And even though I left the AOL fold years ago, I still keep the name so old interwebs friends can still find me,
Your Clever SE Name
It is an homage to one of my cats. No, I am not the queen of bleu cheese!
Though I do love all kinds of cheese.
Your Clever SE Name
Well I imagine a lot of people already know of the well-known show from which I stole my name, but in case you don't, Liz Lemon is the title character from 30 Rock. How could I resist? An alias that combined one of my favorite characters of all time and also was an explicit reference to a perfect little fruit? It was destiny. I was surprised no one else had taken it yet when I registered.
Your Clever SE Name
I just chose my name today.The reason I chose it is because I am a huge Good Eats and Alton Brown fan. Not to get too Star Wars...but he is like my Yoda.
Your Clever SE Name
Mine is the same name I use everywhere on the Internet, and not food related at all. Gaellon was a character in two stories I wrote about 15 years ago; I prepended the Dr when I got my MD in 1997.
Your Clever SE Name
Baconpants was already taken! And I have never seen a baconpants comment, so boo on whoever that is. But um, "marchpane," which is another way of saying marzipan, is a tip towards The Amber Spyglass by Philip Pullman.
Your Clever SE Name
Food and the cinema have always been tops for me. While I liked sports, I wasn't ever really huge into it, but I married a guy who was. He said "better watch out or I'll make a Yankees gal outta you yet." And he did.
Your Clever SE Name
Mine is a nickname I got when I was 18 and working at a café. I'm rather slight, and the owner, who knows I'm Italian, started calling me "piccola," which is the feminine form of "little." I worked there about a year, and the nickname stuck.
(Once, when I couldn't reach something off the shelves, a colleague said, "You have such a big personality, I forget you're so small." Best compliment ever, though I'm not sure it was meant as such.)
Your Clever SE Name
I live in New Hampshire, where the state motto is 'Live Free or Die'. It seemed a simple replacement would make it more food-friendly, if somewhat more nonsensical.
By the way, the state motto is stamped onto license plates, and those are still made at the state prison...
Your Clever SE Name
I grew up in the south and then moved to the midwest for college. When chatting with other transplanted southerners the subject of how we could never find Brunswick stew at northern/midwestern bbq joints always came up. Upon meeting people for the second time I was often greeted with, "Oooh, you're the girl who knows about Brunswick stew..."
Recent Posts
Stawberries + Crème Fraîche = Me looking for recipe ideas
Posted by SaltyDonuts, October 12, 2009 at 10:10 PM
Recent Favorites
The Burger Lab: Bacon Attack!
Posted by J. Kenji Lopez-Alt, October 30, 2009 at 10:30 AM
Dinner Tonight: Bacon, Pear, and Cheese Sandwich
Posted by Nick Kindelsperger, October 9, 2009 at 4:45 PM
Black and Orange: Black Pepper-Crusted Sliced Steak with Crème Fraîche Sweet Potato Mash
Posted by Kerry Saretsky, October 28, 2009 at 10:30 AM
Next Issue of McSweeney's To Feature Mega-Food Section
Posted by Robyn Lee, October 29, 2009 at 5:30 PM
Cook the Book: Bacon Fat Mayonnaise
Posted by Caroline Russock, September 15, 2009 at 1:45 PM
Cakespy: Bacon, Cereal, and Orange Juice Breakfast Cookies
Posted by cakespy, September 14, 2009 at 2:45 PM
The Best Chocolate Chip Cookie Recipe Ever (Unless You Have a Better One)
Posted by Ed Levine, October 24, 2007 at 6:14 AM
Martha Stewart's Macaroni and Cheese
Posted by Adam Kuban, December 17, 2007 at 2:00 PM
Eat for Eight Bucks: Soba with Mushrooms and a Side of Bok Choy
Posted by Robin Bellinger, September 15, 2009 at 3:30 PM
Dinner Tonight: Fried Egg Sandwich
Posted by Blake Royer, September 15, 2009 at 4:40 PM
How to Make Drumsticks From Scratch
Posted by Robyn Lee, August 6, 2009 at 4:45 PM
Seriously Sick: Food For When You're Under the Weather
Posted by tressa eaton, September 3, 2009 at 11:15 AM
Harry Potter and the Legend of the ICE Cooking Class
Posted by Grace Kang, August 11, 2009 at 7:00 PM
The Whole Shebang: Eating Our Way Through the Doughnut Plant's Menu
Posted by Carey Jones, August 6, 2009 at 1:15 PM
"Fast Food Mafia," by ~silentsketcher
Posted by Adam Kuban, July 20, 2009 at 4:00 PM
How Do You Define a Grilled Cheese Sandwich?
Posted by Adam Kuban, July 20, 2009 at 8:40 PM
What Weird Family Foods Did You Grow Up Thinking Were Normal?
Posted by Carey Jones, June 30, 2009 at 8:00 PM
Egg in Toast: What Do You Call It?
Posted by Alaina Browne, June 22, 2009 at 7:30 AM
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About SaltyDonuts
Website: http://saltydonuts.blogspot.com
Location: San Jose, CA
About: I'm a college freshman living in california and have a serious addiction to all things food. I hope to someday write for a food magazine: my two favorites being Food & Wine and Gastronomica. As a foodie I'm still a noob.
Favorite foods: Sushi; noodles of all kinds; bacon; ox tail soup; taro leaves in coconut milk, with chunks of corned beef; banana cake with cream cheese frosting; tuna sandwiches with cold slices of crispy green apple in the middle; potatoes; the list goes on
Last bite on earth: Something homemade, fresh, earthy, delicious, and something that I would never forget.

One of the worst cooking mistakes I ever made had to do with donuts. I accidentally swapped the salt for the sugar in my donut recipe and thus I ended up with salty donuts. The situation was mildly depressing at first. But oh how I laughed when I took my botched donuts to school and surreptitiously left them in the teacher's lounge. Ahhh, memories.
And my little sister used to think bagels were salty donuts since they have the same shape; kids, LOL.