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From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I had candied yams (complete with marshmallow!) for the first time this past [Canadian] Thanksgiving. Soooo goooood.

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Serious Heat: Spicy Chocolate for Halloween

Dolfin Dark Chocolate with Pink Peppercorns - not super-spicy, but a nice little kick and I like the gritty texture that the peppercorns give.

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Weekend Book Giveaway: 'Cake Wrecks'

This isn't exactly a *baking* disaster, but it still involves the oven, so I think it counts... I was broiling some fish and the recipe tells you to put it as close to the heating element as possible. I heard some crackling while the fish was cooking, but thought nothing of it as I just thought it was the marinade/sauce sizzling on it, but then I opened the oven to find that the fish was ON FIRE! Fortunately I was just cooking for myself so I ate it anyway (and after you got past the burnt crusty part the fish inside was fine), but I'm embarrassed to say that this happened twice with the same recipe...

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From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I had candied yams (complete with marshmallow!) for the first time this past [Canadian] Thanksgiving. Soooo goooood.

From Serious Eats

Serious Heat: Spicy Chocolate for Halloween

Dolfin Dark Chocolate with Pink Peppercorns - not super-spicy, but a nice little kick and I like the gritty texture that the peppercorns give.

From Serious Eats

Weekend Book Giveaway: 'Cake Wrecks'

This isn't exactly a *baking* disaster, but it still involves the oven, so I think it counts... I was broiling some fish and the recipe tells you to put it as close to the heating element as possible. I heard some crackling while the fish was cooking, but thought nothing of it as I just thought it was the marinade/sauce sizzling on it, but then I opened the oven to find that the fish was ON FIRE! Fortunately I was just cooking for myself so I ate it anyway (and after you got past the burnt crusty part the fish inside was fine), but I'm embarrassed to say that this happened twice with the same recipe...

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was the Company's Coming Kids Cooking cookbook - Company's Coming is really big where I'm from (Alberta, Canada), but even when I venture to another province, no one's heard of it! I don't think I made too much from it... there was a pretty good fudgesicle recipe though :)

From Serious Eats

Macaroni Soup with Ham for Breakfast in Hong Kong

I totally remember macaroni and ham soups! Again, something that I thought was completely normal until that thought was shattered er... right now. But yeah, my mom would always tip some frozen veggie mix (corn, carrots, peas) into it :)

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Welcome to Serious Eats, Shauna! I've always liked your blog and the way you present good food that "just happens" to be gluten-free as opposed to dwelling on gluten-free substitutes for this and that. I look forward to reading more of you here and of course on your blog too :)

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Sweet: A square of Dolfin's dark chocolate with pink peppercorns
Savory: Popcorn!

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

I was left home alone for a weekend two weeks ago and found myself making rice noodles with BBQ duck and Chinese broccoli. Yum, Chinese comfort food :)

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Video: Jeffrey Steingarten Interviews Nora Ephron (Sort Of)

Amen. That is exactly how I feel about food and cooking too.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Just a simple stirfry with tofu and whatever other vegetables I can find in the fridge!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

Though I'd had different types of curries before, I think my first "official" encounter with Indian food was in university, in a hole-in-the-wall Indian place in Montreal. The service was impeccable (the kind of place where they will put your napkin on your lap for you!) despite how affordable it was, and I instantly fell in love with all the different types of curries and their flavours. Yum.

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Chopped up heirloom tomatoes tossed in olive oil, a touch of balsamic vinegar, basil and topped with feta or mozzarella. Yummy!

From Serious Eats

Dumbest Allergy Warning Ever

Haha. I think a lot of governments are implementing allergy labelling laws these days, so I'm sure all the egg, nut, soy, wheat, dairy, whatever makers are embarrassed themselves that they have to make labels like this.

From Serious Eats

What's Your Favorite Food Court Stop?

@Michele Humes - I totally know what you mean! I interned in Hong Kong for two months in the winter, and both subway stations (the one by my house and the one by my work) had a Mrs. Fields stand. I was always SO tempted to treat myself to a cookie after work, but couldn't spoil dinner!

In terms of my usual food court pick, it has to be Veggirama/Choices. They usually have a delicious veggie lasagna which I pair with beet salad and some other salad (pasta, tabbouleh, fruit, whatever mood I'm in) So good and makes me feel less guilty about eating at a food court (haha!)

From Recipes

Seriously Asian: Tofu Dengaku

AMEN. While I have a soft spot for the tofu wrap they made at the café in my tiny college town, it kills me how soy/tofu is just seen as a meat substitute instead of a star all on its own. I love zaru dofu and I also love agedashi tofu. Yummy! Thanks for sharing the recipe, Chichi!

From Serious Eats

Video: How to Peel a Banana Like a Monkey

I've always opened my bananas from the end-end (vs. the stem-end) and have had arguments about this with my friends from high school. I never knew the pinch trick though... would just sort of dig my nails in the black part and that end nubbin will come off with it! Glad to see people are embracing this as the "correct" way to open a banana now.

From Serious Eats

What Weird Family Foods Did You Grow Up Thinking Were Normal?

I could only think of one or two until I started reading the list and realized there were so many more! (Perhaps partly because we're Asian)

But yeah, we totally had spam (or "luncheon meat") with noodles... my dad still sometimes has slices of canned ham on toast. When we were younger my mom would sometimes feed us toast with butter and sugar... Salads with Miracle Whip as the dressing... Mixing sugar in with our ketchup before dipping our fries into it... Putting ketchup in our spaghetti sauce (my mom *still* does it and I think it's gross)... Using canned mushroom soup as "white sauce" on spaghetti...

From Serious Eats

Egg in Toast: What Do You Call It?

Egg in a boat... I'm sure I got it from somewhere...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Has to be the stuffing! It's the only time of the year I make it. And ooooh so good the nest day- IF it makes it!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is cornbread-sausage stuffing. So rich, so good!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the fresh and fresh tasting cranberry and orange relish. Yum.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Green bean casserole, it's not really special but we only have it twice a year. I guess that's what makes it special.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite Thanksgiving side is stuffing with gravy.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Fried Turkey, stuffing and gingersnap gravy in one bite. By far my favorite holiday as it is truly THE holiday for food lovers! I can't wait!!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Oyster stuffing. Tough part, finding enough people who aren't oyster-phobic...

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Gotta go with roasted garlic mashed potatoes. I could eat it all.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My moms - potatoes, summer savory and crushed crackers, also includes tons of butter and a few onions - I miss stuffing since it started killing people :(

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love homemade warm applesauce!! That and the apple pie are my favorite part of Thanksgiving. I don't like most of the other food including the turkeY!

Thanks for the giveaway!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

This year it will be pumpkin ravioli with sage brown butter sauce.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Dinner rolls from Cook's Illustrated. I could just eat those and nothing else.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

i love potatoes of any kind...so...creamy, garlic-y mashed potatoes.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Love it when the cranberry sauce creeps into the dressing and mashed potatoes...deeelish...hope I win :)

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Thanksgiving wouldn't feel right without a chunky, moist dressing (or stuffing, though I'm taking Alton's advice to heart and keeping it out of my turkey this year). But I've also a particular fondness for all the orange Thanksgiving sides -- caramelized yam, pumpkin purees, fleshy marrows. Those Squash Half Moons with Butter, Sesame, and Salt sound like heaven.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My mother's cornbread dressing, with a little giblet gravy, and a dollop of cranberry sauce.

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About Vincci

Website: http://not-a-foodblog.blogspot.com

Location: Calgary, Alberta, Canada

About:

Favorite foods: Shanghai steamed pork buns ("soup dumplings"), Black sesame ice cream, Asian food, large bowls of pasta, mashed sweet potatoes, beets

Last bite on earth: