Serious Eats: Veron's Profile

Recent Bourdain Episode : Techniques

Yes, I don't think I'd worry about bacteria if it's cooked above 400F. Back in the wet markets at other countries chicken, meat and other stuff sit out for most of the day.

Veron at 4:27PM on 04/08/10

From Serious Eats

Trichinosis in Free-Range Pigs: Cause for Concern, or Sloppy Editing and Writing?

In the Philippines, I guess because they feed pigs with almost anything we've always cooked pork to well done. And that's the way i'm going to continue to make it. I think the problem with mass-produced pork here in the U.S. is that they have been bred to almost no taste (too lean) so cooking it well done taste like cardboard. I would love to try the pork from Flying pigs farm...it's on my list...chinese roast pig with their pork belly!

Veron at 2:14PM on 04/14/09

From Serious Eats

Hershey's to Close Scharffen Berger Plant in Berkeley; Robert Steinberg Spinning in Grave

Nooooooooooo! What a sad day for chocolate! I'm stocking up on Scharffen Berger...

Veron at 9:34AM on 01/29/09

From Serious Eats

Cooking from Thomas Keller's 'Under Pressure'

I've always wanted to try sous vide but no one gives me a straight answer about cooking in plastic. Is it safe?

Veron at 1:49PM on 12/11/08

From Serious Eats

Blogwatch: Sassy Radish's Red Velvet Cupcakes with Cream Cheese Frosting

Purists will say that red velvet really needs that whole bottle of food coloring and cream cheese frosting. And only Sauer red food coloring please for any place south of the Mason Dixon Line.
But I oughta try that gel paste...looks like less mess. Whenever I have an order for these I really , really need to be careful with that food coloring.

Veron at 3:27PM on 11/17/08

From Chicago

Tocino: The Filipino 'Bacon' at Isla Pilipina in Chicago

Yum, am missing the tocino with rice, tomato and vinegar...

Veron at 2:57PM on 08/25/08

From Serious Eats

Snapshots from Asia: Sapodillas, The Potatoes That Grow on Trees

hmmn... chicos...I miss those.

Veron at 2:40PM on 07/29/08

From Serious Eats

The 14 M.P.H. Beer Cooler

the hubby is going to get a kick out this!

Veron at 10:53AM on 06/06/08

From Serious Eats

Photo of the Day: Penguin Dumplings

too cute! I love penguins. I wonder what the black part is made of. I think it might be a type of fungus that I have eaten in soups before, I just don't know what the name is.

Veron at 8:52AM on 05/14/08

From Serious Eats

What's the Best Mac and Cheese Cheese?

cheddar,gruyere, parmesan. And no bacon. Want it plain and simple.

Veron at 1:06PM on 03/04/08

From Serious Eats

Photo of the Day: Eggs in Peril

You described it perfectly. It is adorable in a weird twisted way....so cute!

Veron at 6:31PM on 03/03/08

From Serious Eats

Japanese Tea Commercial with Caterpillars

so cute...and funny!

Veron at 5:36PM on 02/21/08

From Serious Eats

Can I Take Your Picture?

I meant Pork Chop .

Veron at 10:27AM on 02/15/08

From Serious Eats

Can I Take Your Picture?

Guilty...but I can't help taking a picture of my big Pork chop at the little owl. It was the best ever!

Veron at 10:20AM on 02/15/08

From Recipes

Baking with Dorie: Daniel Boulud's Coffee-Cardamom Pots de Crème

I love pots de creme so much I actually have their little pots with lids.
http://kitchenmusings.typepad.com/my_weblog/2006/09/chocolate_pots_.html

Question: Does this mean I can skip the saran wrap and use the lids that came with the pots. I was never sure if it was for decoration or it would actually seal the pot when cooking.

Veron at 8:25AM on 02/05/08

From Drinks

Cognac's Kin

I have a bottle in my pantry but have yet to use it. I was planning to use it on some prune-armagnac dessert. I heard that combination is heavenly.

Veron at 9:43AM on 01/03/08

From Serious Eats

Serious Sandwiches: Chick-Fil-A's Chick-n-Minis

I love chick-fil-a. My new thing now is order a couple of their strips and have it with white rice. And of course if it is breakfast time , I'll have their chicken minis.

Veron at 3:23PM on 01/02/08

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

New york strip - Dry aged. If it isn't dry aged then it's the Rib-eye bar none!

Veron at 1:27PM on 12/07/07

From Recipes

Cook the Book: Duck Confit

The first sign of fall this year , I made a huge batch of duck confit . I've been using different recipes lately and I think I'm nearing the end of my duck confit recipe quest . The last batch I made was a bit tough but had great flavor. I threw them in a cassoulet I made here. I have Tom's book - didn't realize he had a confit recipe in it ...thanks for the info.

Veron at 3:27PM on 12/03/07

From Serious Eats

Weekend Book Giveaway: 'The Elements of Cooking'

The most important element of cooking is using the finest ingredients. Take for example a steak. If you get the best cut of steak - dry aged. A simple seasoning of salt and pepper beats lesser cuts of meat that has been marinated with a glut of spices.

Veron at 9:44AM on 11/05/07

From Recipes

The Great Baking Chocolate Debate

I'm just relieved that Betty crocker did not win. We used to use Baker's chocolate in our bakery back in the Philippines but there's a bit of harshness in the finish. Scharffen berger definitely gives a smoother chocolatey finish! I'm embarking on a brownie experiment myself based on the recipes I got attending Alice Medrich's class using different percentages of chocolates. I love playing with chocolate!

Veron at 10:33AM on 10/10/07

From Serious Eats

Step Inside Gérard Mulot's Macaron Factory

I have caught the macaron bug and I can't stop . I've documented some of my experiments here. Now I'm off to make some tea and enjoy Carol's experience at Gerard Mulot's kitchen!

Veron at 10:23AM on 10/10/07

From Serious Eats

Behind the Scenes of Ciao Bella's Gelato Factory

Yes! Ciao Bella is the best gelato created commercially. In fact I have the 5 quart size of their Tahitian Vanilla! And they have one of the best Pistachio gelatos I have ever tasted!

Veron at 10:13AM on 10/10/07

From Serious Eats