Serious Eats: StoneColdCrab's Profile

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

I finally had pork belly for the first time and realized what all the fuss is about.

StoneColdCrab at 1:57AM on 12/18/10

From Serious Eats

Taste Test: Japanese Curry Roux Mixes

I have had good success with this recipe:

http://www.saveur.com/food/new-recipes/wafuu-curry-49641.html

Delicious! And really, not much harder than those blocks. Has a real freshness to it.

StoneColdCrab at 2:33AM on 06/23/10

From Serious Eats

The Food Lab: A New Way to Cook Pasta?

I came upon a version of this knowledge, wholly by accident. I cook my pasta in a large two piece pot with integrated strainer. I was SO TIRED of my pasta constantly boiling over and causing a starchy mess on my cooktop.

My method now is to bring about half the large pot full amount of water to a boil (I'm usually cooking long noodles) salt the water, dump in the pasta, stir, and turn the heat way down. 8 minutes later, clean stove, perfect pasta.

StoneColdCrab at 10:22AM on 05/21/10

From Serious Eats

Tasting Tour: Portland, Oregon: 5 of the Most Interesting Street Vendors

Another vote for Tabor! Just a fantastic sandwich, so very fresh. The Indian cart on that same street is also very good, forget the name. Their lunch plate, $5 always lasted me two lunches.

StoneColdCrab at 10:43PM on 05/19/10

From Talk

Pork Salivary Glands

I guess I just have this mental picture of salivary gland and lymph node collection, and it ain't pretty. I knew there would be "trimmings", but I thought that there would be at least a little, you know, actual pork meat in the sausage.

I do think having this knowledge is going to impair my chorizo-enjoyment for a long, long time.

StoneColdCrab at 11:52AM on 05/19/10

From Serious Eats

Andrew Zimmern Uncovers Arizona's Most Bizarre Eats

As if Arizona didn't have enough bad press lately!

StoneColdCrab at 9:53AM on 05/18/10

From Serious Eats

Gadgets: Spaetzle Maker

Or you can use your large-holed colander with a flexible rubber spatula set over your pot of boiling water, which is what I do. Works great!

StoneColdCrab at 10:24AM on 05/13/10

From Serious Eats

Are There Foods You Can't Keep In The House?

Doritos, specifically nacho cheese. They appear to activate all my pleasure sensors at the same time. Sadly, it appears my son is affected as well.

StoneColdCrab at 4:43PM on 05/01/10

From Recipes

Cook the Book: Stecca with Olives and Sun-Dried Tomatoes

I like putting in cherry tomatoes, they split and roast and sweeten up yummy while the bread bakes

StoneColdCrab at 2:29PM on 03/30/10

From Serious Eats

What's The Worst Restaurant Name You've Ever Heard?

can this count? on Top Chef this past season during restaurant wars, the Brothers Voltaggio team named their "restaurant" ReVolt. (!) I know they meant as in food revolution, but I always went to revolting.
Worst. Name. Ever.

StoneColdCrab at 12:54AM on 03/02/10

From Serious Eats

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

whitefish salad, baby!

StoneColdCrab at 11:43AM on 12/12/09

From Recipes

French in a Flash: Chouquettes

I found these at the best bakery when we lived in Portland, Oregon: St. Honore Boulangerie. The were sold by the dozen in little paper sacks. It was always our lucky day when we got the "last" bag of the day.

StoneColdCrab at 9:40PM on 11/05/09

From Talk