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Werefrog

Finally, a Tool for Making Totally Clear Ice Spheres

Finally. Our national crisis has ended.

Are Heirloom Tomatoes Always Worth The Price?

My neighbor last year grew a ton of those tiny yellow pear-shaped tomatoes. He couldn't eat all of them, so he gave my family a bunch of them. And they were delcious!

Manner Matters: How to Order Pizza for a Group

That's a good point, Cereal Eater. Everyone likes pizza. Sometimes people just need to quit being picky. People should just state what they can't/won't eat. Chances are there will be an overlap: onions, mushrooms, pork products. There will still probably be plenty of toppings to make something that can please everyone.

Spicy Pineapple and Tequila Sorbet

This looks amazing. Pineapple is only 99 cents at my market this week. Probably will leave out aleppo and use some ground Japones peppers.

Cajun Pork and Beef Pie with Savory Cream Cheese Topping

I can understand why you wouldn't want to use that as a unit of measure. Not everyone lives in the US. 1 stick of butter = 8 tablespoons, FYI.

How Spam Won Over America's Restaurants

I'll pass thanks. Too many bad memories of eating it as a kid.

Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'

It's an album by Belle and Sebastian, right? Isn't basically the liquid that you marinate your ceviche in?

Soy-Balsamic Vinaigrette

Remember that dressing is going to separate. When that happens, the vinegar will be on bottom and the oil will be on top. Then the garlic will just be floating in vinegar and soy. Seems safe to me.

A Love Letter to Ohio's Chocolaty, Peanut Buttery Buckeye Candy

Do the candy "Buckeyes" really have anything to do with Ohio? Other than the fact that they resemble the nut of the state tree of Ohio. We have them in the Hoosier state too.

I love the candy despite being an IU grad. I have many fond memories of the candy but my favorite was watching a friend from Korea try it. He wasn't too used to American sweets and the time. His eyes bugged out when he tried them because of how sweet and rich it was. It was great.

What's the Best Way to Brew Iced Coffee?

I made cold brew once. It was fine but not great. You don't get all the flavors out of cold brew that you do with a hot brew.

What's Up in Pizza: Crazy Toppings Around the World, Hut Café, and More!

Pizza is code for blue meth. Don't be so naive, Kate.

The Fresh Ramen Kits From Sun Noodle Will Knock Your Socks Off

Sweet! They have these a few miles from school! Definitely picking a few up tomorrow or Monday.

The Perfect Chicken Schnitzel

Why are we comparing Joshua to Kenji? They have different approaches. This sounds really good, Joshua. I bet my mom would love this.

Can I Substitute Dried Beans for Canned?

I cooked my beans in the oven once instead of on the stove top. They turned out beautifully. Maybe there should be some tests in the future on cooking methods and their impact on beans texture and appearance. My pressure cooker seems to do well too at create whole beans as long as I don't over-cook them. I go with dried for the cost factor.

Why Are Bay Leaves Always Used Whole?

I have a copy cat recipe for Chipotle's beans that calls for throwing the whole bay leaf into a blender with some other aromatics. I tend to run it through my spice grinder a couple of times because I don't trust my blender.

Ground bay leaf seems to be a common dish in many Indian spice blends.

Open Thread: Do You Lick Your Beaters?

"Beater licking ends when you have kids."

This (and letting spouse have honor) seems like the only time not licking a beater would be acceptable.

Serious Entertaining: Ramps Ramps Ramps Ramps Ramps

I don't know if ramps are available in Indiana farmers' markets but I will be looking for them. My Internet searching leads me to believe that if we have them, they will be in the markets right when I get back to Indianapolis. If I can't find them, I'll have to console myself by finding morels.

Tamales...warning rant follows

I made tamales once per Alton Brown's recipe. It was good and not that hard! But I do agree with what Bittman wrote. It's not about difficulty; it's about time. Now, this is the first I've heard of pupusas. I'll have to make some one day.

A Very Unofficial Snack Cake Field Guide

Do they still make Raspberry zingers? When Hostess returned raspberry zingers did not.

Are Shooter's Sandwiches Really Worth a Damn?

What about a vegetarian version, Kenji?

Shellfish Paella (Paella de Marisco) From 'Spain'

I know a source for them! They have them at Jungle Jim's in Cincinnati. I would probably still skip them because they are super expensive if I recall, and that's already a ton of different seafood.

This Week at Serious Eats World Headquarters

Walter White attempted to throw those pizzas on a roof but missed.

Chipotle Introduces New Vegan Burritos and Tacos Across the Country

You guys got me craving a Chipotle veggie bowl! Man, the town I am currently at has a Qdoba and not a Chipotle! I usually don't have loyalties towards one franchise or another (if there are both in the same area, I go with Chipotle always, but I like them both). But I have a gift card at Chipotle, and I don't want to spend anymore this week.

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

Sounds great! Think I may make this for my folks when they come to visit this weekend (and a non-vegan pizza). Or I might just make it for myself for the next several days. How common is sherry vinegar in super markets in your corner of the world? In the Midwest, I can never find it and used red wine vinegar instead.

Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

If you're storing in fridge, do you wait until the day that you serve it to dress the salad?

Another Newbie in Need of Dough Help (Lahey no-Knead)

So, I successfully made a couple of NY Style pizza per Kenji's recipe while I was visiting my parents. I wanted to try the Lahey no-knead since I am sadly without food processor 'cause I can't afford the size I want.

The dough seemed promising at first and was very pliable. However, it kept springing back like crazy when I tried to stretch it out. And it seemed a little sticky. After not fixing it upon adding some more flour, I gave up and made it into a calzone.

I've already seen the video with Kenji and have added more flour to the other three dough balls that are now chilling in the fridge. Any other ideas? My kitchen is super cold (62 degrees), could this be the issue? Dough seemed to pass windowpane test.

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