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SqueezeBottle

I eat a lot.

  • Location: Montréal QC

Vegan Kimchi As Good As The Real Thing

Vegetarian kimchi should be as easy to find as regular kimchi since many Koreans are Seventh Day Adventist – a religion that encourages vegetarianism. My local Korean stores all have vegetarian version of their house-made kimchi.

Aioli

There's no mustard or lemon juice in aioli. The original recipe is just garlic and olive oil emulsified in a mortar and pestle. Other versions with egg yolk, potato or both are still acceptably Provençal. Salt and pepper are optional, but if you add mustard and lemon juice, you're just making garlic mayonnaise.

Sunday Brunch: Kibbeh and Cucumber Salad

You can't be serious. That's not kibbeh. It's some bastardized 80s women's magazine version of kibbeh. Serious Eats has never been very rigorous about the quality of its content, but things seem to be getting worse.

Equipment: I Love My Squeeze Bottles

Does anybody have some ibuprofen? This ringing in my ears is giving me a headache.

What do I do with this beautiful honey?

Wash your car with it.

A Guide to the Flushing Mall Food Court

I tried downloading the map, but it didn't contain any text.

What's Up With All the Cupcakes?!

Hey and what's with all the Strabucks showing up everywhere? What wrong with normal coffee? And what about all these people getting cell phones? What's up with that?

What's Up With All the Cupcakes?!

Whoa, that's some stealthy shilling right there.

The Nasty Bits: A New Beginning in Flushing

Thank you Chi Chi for another fine post. You are one of the few reasons I still come to this blog.

Culinary Ambassadors: Grocery Shopping in Puerto Rico

I learned nothing about how Puerto Ricans shop for their food. #fail

chocolate sauce

Seriously people what do you need a recipe for? It's chocolate, cream and vanilla. Learn how to cook, already.

Sandwich Bread

The only thing that hasn't been addressed yet is shaping. If your dough is not properly shaped before putting it in the pan, you'll get less out of your proofing and less oven spring. I usually just let the dough rise in the pan until it looks about 2/3 of the way there and the oven does the rest.

Cute lunchbox website?

Bento boxes are so Q2 2009. Tiffin tins are were it's at.

Fast Easy Bread? 60 minutes for fresh bread, possible?

@BitchinFixins - Baking powder? Ouate de phoque?

Culinary Ambassadors: Breakfast in Manitoba, Red River Cereal

The things you learn here. I never knew that stuff was Canadian. But then again, until about five years ago I had never heard of Stoned-Wheat Thins. Two solitudes indeed.

La Tomatina and why I may boycott tomatoes for a while...

@seriousb - If you can't be bothered to read about the Tomatina before taking some knee-jerk, ethnocentric stance on it, then you're just trolling and you don't deserve and answer.

La Tomatina and why I may boycott tomatoes for a while...

Yeah, why can't Europeans just stay home and watch TV like normal people?

Why No Canadian Love, SE?

I think pierogies would get more foodie buzz if we started calling them Ukranian pot-stickers.

Why No Canadian Love, SE?

@seriousb - The OPs point is that all the Canadian articles are about major cities. That advert was about Montreal and was seriously lacking on the pierogi front.

Why No Canadian Love, SE?

We need more articles about pierogies.

Breakfast in Belgium: NOT Waffles but Bread, Cheese, Jam, and Honey

Big typo up there. I meant to write that Laughing Cow makes FOR some awesome quick and easy mac & cheese.

Laughing Cow doesn't make mac & cheese, AFAIK.

Breakfast in Belgium: NOT Waffles but Bread, Cheese, Jam, and Honey

Hey SE, this is what a waffle looks like.

Breakfast in Belgium: NOT Waffles but Bread, Cheese, Jam, and Honey

Laughing Cow makes some awesome quick and easy mac & cheese.

And of course you don't eat waffles for breakfast. They're a snack. And they're best eaten with a topping of brown sugar or just plain. I remember going to Dandoy and seeing tourists top their waffles with a mountain of crap, and thinking "if you're going to do that, you might as well be having an Eggo". Why would someone mess with the crisp, fluffy perfection of a Brussels style waffle.

Oh, now I'm craving a waffle and some Pain à la grecque.

Equipment: What's the Best Pizza Peel For My Home?

There's another storage solution for the long handled metal peel. Saw it down. No home cook needs a peel with a 26" handle. I sawed the handle on my American Metalcraft peel down to about 6" and it does a fine job.

Farm fresh vs Store Bought chicken?

I think it has more to do with how old the chicken is, and not where it was raised. Older birds are tougher and better suited for stewing than roasting.

So long Inopia. Hello Untitled Albert Adrià Project

Bad news for those of you who were planning a visit to Albert Adrià's Bar Inopia. Barcelona's famous upscale tapas bar served its last Bomba del Exiample on July 31th. A message was put up on the Inopia web site stating that Adrià and partner Joan Martínez have ended their association. It also states that the bar will re-open under the name Lolita with Martínez alone at the helm.

An article published in Friday's El Periodico, mentions that Adrià is working on a new project. The yet-to-be-named bar will be run in partnership with Albert's brother Ferran and brothers Juan Carlos and Borja Iglesias of Rias de Galicia. The focus will be on small eats with four distinct bars serving different types of finger food. An additional fifth cocktail bar will specialize in gin tonics. The opening is set for October.

http://www.barinopia.com/

http://www.elperiodico.com/es/noticias/gente/20100730/bar-inopia-cierra-para-resucitar-como-lolita/411817.shtml

http://www.riasdegalicia.com/

Bad links send me to staging site

Just wanted to point out that when I click on my name under one of my comments, it is linked to the staging site instead of the real site.

Also, I hate to sound like broken record, but is there any way we could get back the "Responses to Comments" tab in our profiles, and have more than 10 items in the "Recently Commented On" section? It makes it really hard to keep up with what's going on here.

Thanks in advance,

Squeezebottle.

Error when viewing another member's profile

Hi there,

When I click within my own profile on another member's name to view their profile, the link points to staging-seriouseats.com instead of seriouseats.com.

I can find my way back to SE by myself now, but the first time it happened and I then clicked Home and found myself on staging-seriouseats.com, I was more than a bit confused. I'm sure I'm not the only one to whom this has happened.

Cheese in your Eggs Benedict: Yea or Nay!

Nay!

Eggs Benedict is back bacon, a poched egg and Hollandaise sauce on an English muffin. That's it. It's a perfect dish and yet a lot of restaurants insist on adding cheese to it. I find cheese denatures the whole thing. Especially when it's that yucky tangy orange processed crap. It screws up that taste and texture and makes it somehow seem cheap. Of course, many disagree with me and that's why many restaurateurs use cheese as a default ingredient.

So, what say ye?

Spam: What's your policy?

Re: http://www.seriouseats.com/user/profile/DropYourAllergies

If you don't sanction them for spamming, maybe you should do so for their full on assault on English grammar.

Suggested Improvement

I wish there were a button I could hit to filter out all these inane "If you were a sausage what type of sausage would you be?" and "Which end of your sandwich do you eat first?" threads.

I don't really mind the "How do you boil a potato?" type threads, but I would sometimes like to avoid the "Oh my god! There's bacteria in my yogourt! Why didn't anyone tell me?" threads, so could you please build some options into this button?

Thanks in advance,

Mr. Crankypants.

Feeling frustrated with the board software

I've waited a long while before posting this because I wanted to see if I could just get used to the way these boards work, but unfortunately that's not what happened.

I'm really frustrated with the forums on this site. The interface is clunky. My profile doesn't give me access to all my past posts. I can't figure out how to keep tabs on threads. The hierarchy of the threads seems erratic. There's nothing telling me if there are new posts in a particular thread. It just seems like this board software is very primitive and looks a lot more like blog comments than a discussion forum.

Has this issue been brought up before? Is there something being done about this?

I like this blog (family of blogs), but I don't see myself spending a lot of time in the forums if I have to put up with this software. I think it would be of great benefit to this site to put some work/money into improving the forums. A more convivial and sophisticated interface would surely attract more people and help develop a greater sense of community and probably increase traffic. I know that forums is not where the money is, but I believe the indirect benefits would be worth the effort.

Sincerely,

SqueezeBottle.

A Guide to the Flushing Mall Food Court

There's a lot to love about the Flushing Mall Food Court in Queens, New York. If you're looking for a soft landing in the Queens food wilderness, this is it. You'll find that it's airy, well-lit, and clean. Colorful tabletops host diners slurping hot pot and attendants come around to clean up after them. As you drift around, you'll encounter everything from mango ice cream-topped shaved ice to pulled noodles to kimchi. Here's our guide to navigating the place. More

The Nasty Bits: A New Beginning in Flushing

Last week I packed up my bags and my crocks of gizzards. I bade farewell to my neighborhood in Brooklyn, lined with its stately brownstones, bookstores, and bistros, and drove to my new apartment in Flushing, Queens. A culinary mecca that easily surpasses the breadth of Chinatown Manhattan, Flushing abounds in fresh produce, food stalls, and restaurants. More

Looking for a good food book

I'm on this, "I want to read every book about food possible" kick lately. Problem is, when you search on amazon for books about food, you get cookbooks. I want to know ABOUT food, not how to cook it. Any... More