Scarlet Lark

Anthro grad student, photographer, and part-time food dilettante.

  • Website
  • Location: Los Angeles, CA
  • Favorite foods: It changes from time to time. But some constant comfort foods include: Swedish pancakes, my great-grandmother's "eggs bermacel," boiled beef soup, bacon (always!), grilled cheese sandwiches with tomato, boysenberry pie, and warm chocolate chip cookies.
  • Last bite on earth: Cornish vanilla ice cream with a flake. (Why oh WHY can't we have ice cream like that in the States??)

Latest Comments

Barrel-Aged Cherry Soda

In lieu of the oak stave, I got some French oak chips at my local brewing shop; to simulate the whiskey barrel, I soaked them in bourbon for a really long time (until it evaporated). Not sure if that part was necessary, but it seemed like a good idea at the time, and the chips smell really lovely now that they're dry again.

Anyway, I have a couple questions:
- Was this a good idea to begin with, or have I wandered completely off the path?
- How much of my oak chips would I have to add to the simple syrup to approximate the same effect? Would the additional surface area change anything (amount/time/etc.)?

Is Müesli Finally Becoming More Popular in the U.S.?

The one in the cereal section at Trader Joe's is the version I'm most familiar with. Until know, I didn't know it was much more than that.

Sous vide eggs question

Thanks for all your suggestions.

The egg chart's especially useful!! :)

Sous-Vide Glazed Carrots

I made this today... it turned out PERFECT!

Sous vide eggs question

I've made eggs that way countless times. This approach is more of an experiment and an introduction for me into sous vide cooking. I'm planning on trying some other foods later; eggs just sounded like the most straightforward to try first.

Sous-Vide 101: Slow-Cooked Eggs

Update: as you probably already guessed, 150 F was not as I'd hoped. It had definitely set too much at that point.

Sous vide eggs question

Thanks. I'm going to make another attempt today. 147 F, one hour; leaving the eggs at room temp first (they were nearly room temp last time).

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide

And another thing...

I'm kinda crestfallen that they're opening more non-CA In-N-Outs. I know, I sound selfish... but I like the special exclusiveness. It's just so distinctively Californian, it feels cheap and out of place to put it anywhere else (I'm picturing someplace flat and foreign like Nebraska... that's just weird).

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide

Whenever I go away from home for an extended time, one of the first things I have to experience when I get back is an animal-style burger with animal-style fries on the side (overkill makes up for lost time).

Going Nuts for Horchata

Living in Southern California, horchata to me has always been associated with Mexican food. How interesting to find out its varied background!

Sous-Vide 101: Slow-Cooked Eggs

I just tried my first experiment with sous vide cooking, using eggs at 146 F for an hour. The whites were only partially set...

I checked with another thermometer to confirm the temperature, and it was accurate. Is there something I'm missing? I've left a couple more eggs in the water and increased the temperature to 150 F. I'm leaving it in for another half hour and awaiting results.

I'm a bit confused, and not sure whether I should compensate for future recipes. Do you have any suggestions?

And this is probably a dumb question, but: Does elevation have any effect on sous vide cooking? (I'm at 800 feet.)

Sous-Vide 101: Prime Steak Primer

I've started making a DIY version with a PID controller and a crock pot (and some help from my dad, the engineer). I can't wait to try out this recipe. :P