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From Serious Eats

Win a Free Organic D'Artagnan Turkey

The green beans with browned butter and hazelnuts look good.

From Serious Eats

Cook the Book: 'My Bread'

Hmm the best was probably the no-knead bread.

From Serious Eats

Cook the Book: 'Italian Easy'

Ziti + tomato sauce + cheese! I hope that counts....

From Slice

Pizza Girl: Scary Delivery Situations

Wow...that is so scary. Thanks for sharing the advice, even though I'm not a delivery girl. :/

From Serious Eats

Cook the Book: 'My New Orleans'

Apples, cheese, bread, a lot of vegetables, etc.... I can't choose one! :)

From Serious Eats: New York

The Best Oatmeal in New York

"If you are one of the latter, this article will do very little for you."

I was of this camp at the start of this article, but I have to say...I'm converted! Those pictures are amazing! *drool* Next time I go to NYC, I'm definitely going to try to find those places. Thanks for posting!

From Recipes

Seriously Asian: How to Make Mochi by Hand

Well if anyone wants to try an easier recipe, this is one that my friend uses and the mochi come out really well. Add filling as you like.

http://allrecipes.com/Recipe/Microwave-Mochi/Detail.aspx

@hmw0029: That sounds neat. I'll bet it does taste better!

From Recipes

Seriously Asian: How to Make Mochi by Hand

The recipe here looks like an interesting project if you're interested in doing it the really, really old-fashioned way...and if you have tons of time on your hands.

@chanjying & Centelleo: You don't need mortar and pestle. This recipe is way more complicated than it has to be. We're in a modern-enough age where you can go to an Asian store and buy glutinous rice flour (or sweet rice flour, as other people mentioned).

@ the dilettantista: You don't need a steamer insert. I'll post a different recipe here later.

@ thebirdie, hmw0029, & engmcmuffin: I agree.

From Recipes

Cakespy: Chocolate Avocado Cake With Avocado Buttercream

This looks really interesting. I may try it someday. I did make avocado cookies before (er, following my own "recipe") as an experiment. It tasted way too avocado-ey for my taste, though I guess that shouldn't have been a surprise. The texture was a little strange too.

From Serious Eats

Cook the Book: Ad Hoc at Home

Ichiban in Albany, NY, I guess. We go there a lot. :)

From Serious Eats

Cook the Book: The Grand Central Baking Book

I like a lot of Asian bakeries in Flushing, NY. Sooo good! It's hard to go wrong at any of them, I think. Go where there are a lot of people, and you won't regret it.

From Serious Eats

Cook the Book: Cooking Under Pressure

We have many that are well over 20 y.o., but they're all useful and work just fine! One of them is our electric mixer.

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Sandalola answered "Yes! " to Do you make pizza at home?

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Sandalola answered "Cinnamon" to What Kind of Babka Do You Like More?

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Sandalola got 57% correct on How Much Do You Know About Chocolate Chip Cookies?

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About Sandalola

Website:

Location: NY

About: I like to cook, bake, and talk/read about cooking and baking.

Favorite foods: Taiwanese food, cereal + milk, vegetables of many kinds

Last bite on earth: Taiwanese food or something my mom makes