Profile

WhatKatyAteNext

Extremely Fussy, easily Irritated, Partial to Fiddling with Food & tampering with Recipes. Still trying to perfect a tender Goat Meat Steak... I'm close but no chop sauce

  • Website
  • Location: India/UK
  • Favorite foods: Borderline obsession with all things pork related, highly keen on pie, chillies & soups, not necessarily on the same plate
  • Last bite on earth: As many deep fried things I could fit into one bite

Open Thread: What Words Should Never Be Used to Describe Food?

What about in Starbucks when you order a coffee & they ask if you'd like some 'accessories' with it?! These turn out to be Milk & Sugar, not a matching belt!

Artisan is a stupid word, I saw it on a menu recently describing ketchup! I mean Artisan ketchup? :/

Open Thread: What Words Should Never Be Used to Describe Food?

I agree with 'To Die For' I mean, I love food but really? As in the stupidly named cake 'Death By Chocolate'

'Mouthfeel also makes me think of Dental Surgery

Open Thread: What Words Should Never Be Used to Describe Food?

Yes, luminous food is rarely good choice

Open Thread: What Words Should Never Be Used to Describe Food?

Yep, Ive just woken up to this thread & Niki's comment has ensured we are defo not favouring a Juicy Lucy for breakfast...

'Moist' 'Earthy' & 'oozy' are all bad news in my opinion & I'd like to add 'pulpy' to the list also

Coca-Cola Cake

Living in India I have yet to find buttermilk or marshmallows, could regular be substituted and but in chocolate chips or something? This cake looks amazing!

Con-Fusion

A bit of both really, just seeing whether people prefer authentic cuisines, with rigid recipe following of classics or prefer to experiment and update old favourites.

Like, what's the strangest mix of flavours did you ever get on a plate and did it work?

Certain cuisines fuse so well as the basic ingredients are similar, such as Mexican & Indian, but can you ever fuse Thai with Italian?

The Serious Eats Pot Luck Club

Boy I'd give a kidney for decent pulled pork these days (two if there was crackling involved!)

What Get's Your Goat?

yeah I already accepted the grammatical error on Serious eats FB page, so thanks :) (it was pre caffeine & early, I live in a different time/language zone these days)

So no further apostrophe comments please! They have been duly noted!

My get out of jail free card however is yes it's a food industry post :D

What Get's Your Goat?

So true, I also have been to restaurants where they do some sort of set special lunch, only to find when you've booked, drove there & are enjoying drinks hardly any of them are available & you end up with the ludicrously overpriced regular menu/specials

$47 for a Veal Chop? boy I've been out of the country too long! Hope it was awesome!!!

The Serious Eats Pot Luck Club

It's always summer where I live these days so bring it along any time of year :)

What Get's Your Goat?

Totally agree, how hard is it when you come on your shift to pop in the kitchen, see what the specials, soup etc are, just get familiar with what they are going to be serving/ promoting.
Also waiters who despite writing the order down, reading it back to you, still come back out half an hour later with the wrong stuff, we've not asked him to go a compose a new concerto, just pass the ticket on!

In Food Policy This Week: 5 News Bites

Totally agree with @Tupper Cooks!

This is how all meat is sold in India, all animals & poultry are kept this way & 'slaughtered to order'
It may look barbaric to us Westerners, but the meat is far tastier than of the animals who are force fed and pumped with anabolic steroids!
And as for supermarket meat, or meat that is imported/exported, those animals suffer cramped environments, lengthy journeys etc
At least these animals get a decent enough life & are only slaughtered to customer demands, rather than losing their lives to sit on supermarket shelves, then add to the food waste mountain if it's not sold.
I buy my meat from a road side butcher, where the whole animal carcass is on display (unrefrigerated in a 100 degree heat & often covered in flies!)
It gets washed, it gets cooked, it tastes great!
And I am not yet dead!

Is it okay to refrigerate food that says 'keep frozen'?

If you got them into the fridge quickly then you've got a good day of defrosting, they should (health & safety wise) be good for a further 3 days, but usually in the case of a sealed soup carton it should be good for at least 5-7, just make sure you heat well, to be on the safe side.

Having said that I have stretched out defrosted food for longer & I'm not yet dead :)

Weekend Cook and Tell Round Up: Leftovers Makeovers

Thanks! I already did ;)

I was just thinking of SE talk

Need a catchy name for a food blog to register the domain

Need a catchy name for a food blog to register the domain

I was just thinking of SE talk

@hsryan thanks for clearing that up, I briefly had a visualization of some sort of liquidized cattle.

Totally agree, with your comment, I love gourmet food & trying new things but I loathe food snobbery, one night you might want to eat 'organic, virgin unicorn sweetbreads' (though I personally find them a tad on the salty side) the next night you just want bangers & mash or beans on toast.

Simple cheap food can be as fabulous as anything from a celebrity chef's kitchen, a case in point, I've had way better food in low key diners than I've had in some of the so called fancier establishments.

Food is like art, religion & your morals, it's personal preference & each to their own and for most of the time, everyone on Serious Eats comprehends that, this is why it's probably the best food site going.

Enjoy your Griffin Wings, may I suggest a marinade of Mermaids tears fused with peacock's bile, it compliments them beautifully :)

I understand the need for advertising..

Serious Eats is unquestionably the best food site on the web by miles, where else can you get such great content, information, recipes, humour & such interaction between staff & members?

Ads are all over every site on the web, even on personal blogs & have you checked out FB recently? Ad's galore, but it's free to use, that's the trade off.

At least on this site you don't have to pay for any access or have any restricted access and therefore don't get even more irritating pop ups to 'Upgrade' or be a 'Premium Member' (which even All Recipes does & that site just features recipes, no forums, no interaction).

Seeing a 'snap deal' ad in the corner of your right eye is a small price to pay for the quality of this site, keep up the splendid work guys.

Need a catchy name for a food blog to register the domain

@Cookbook_Junkie Cinnamom is brilliant :)

I was just thinking of SE talk

Totally agree with @Rodzilla, the best thing about this site is the diversity, whether it's Pizza & Burgers or Gourmet Cuisine, I love that they do random features about Hambone testing Cereal & such like!

My pet peeve is when someone takes the thread in a completely different direction, if you have posted either a question for help or posted a topic for debate, then someone goes off on a completely different tangent & the original content becomes redundant.

Otherwise it's a great source for inspiration, queries & humour regarding all categories of food.

Now I have a question.... What on earth is Two Buck Chuck???!!!

Weekend Cook and Tell: Leftovers Makeovers

In our Anglo-Indian household I always have a plethora of Chapati's to use up, also being a great lover of Mexican food I'm fond of fusing the two styles of cuisine together.
The night before I had made a Keema Matter Curry (ground mutton with a rich spiced masala & peas) which I served with steamed Basmati Rice & Chapati.
As ever I made way too much! So for a tasty weekend brunch whipped up
'Enchapati's'
I just filled the chapati with the curry leftovers & wrapped enchilada style, topped them with cheese & chilli, then served with reheated rice & beans

The recipe & a few other leftover ideas can be found here
http://whatkatyatenext.blogspot.com/2011/08/waste-not-want-more.html

Beyond Curry: Indian Mackerel Fry

Looks sensational, however you clearly live by the coast! I live in Central India & it's breathtakingly difficult to find anything other than 'white fish' or 'prawns'
(unless you're in the know otherwise, if so please share!)
I've never come across any other seafood & certainly not ever seen any mackerel!

McDonald's true or false question...

Yes, the Paris & London McDonald's are really good, but breakfast is better stateside, the coffee sucks in the London branches! Still both are ultimately superior to Mumbai's because there's No BEEF! This means NO Big Mac! Just tasteless chicken patty or even yukkier, Mc Aloo Tikki (which is some insane potato burger)

Meat Mooting

Con-Fusion

I have always had an interest in Fusion cuisine, (proper fusion cuisine though not that silly Nouvelle nonsense, where they combine things like rosemary infused beets bathed in a milk chocolate jus).

But experimenting with different cultural food and fusing different flavours and techniques really tantalizes my tastebuds - I love finding or creating new and exciting twists on old classics, I mean really how many more recipes for traditional meatloaf or roast chicken do we really need?

Have you experimented with the Fusion Scene? Either in a restaurant or created some of your own infused cuisine?
What unusual flavours do you think best combine & which ones do you think are never meant to be?

The Serious Eats Pot Luck Club

I was just chatting to lilmynx13 on FB Serious Eats Water Cooler, and she was telling me about a big annual Pot Luck, they organise locally there and we were musing about how wonderful it would be if all of the Serious Eats gang could get together from all over the US and the World and bring our regional and International treats to share!

We're guessing the practical logistics would not be easy, but supposedly we could pull it off? Even if it were just virtually!

So Serious Eaters if you were to attend The Serious Eats Pot Luck Club, what dish would you bring and why?

What Get's Your Goat?

What really get's your goat guys?

All of us here at Serious Eats have a passionate love, possibly even a borderline obsession, for food and when you're in love those emotions can run high!

With regards to the Service Industry, what really gets mine is :-

When ordering in a restaurant and the waiter doesn't know simple things like what the soup of the day is or which vegetables accompany the Special.
There are also those tiresome times when bringing out food all together, when dining with friends, becomes a Relay Race event.
(You eat, pass the baton, then they eat and so on)
Then there are those restaurants who's Chef's think they are as superior as the Second Coming and refuse any substitutions or alterations to their precious creations, however slight.
(Despite being geniuses placing the dressing on the side is beyond their reach)
Sometimes even the Waiter's think they know your tastebuds better than you, I was told the other day I couldn't have pineapple on a pizza I ordered as HE didn't think it would taste good!

So Serious Eaters, when it come to the Food Industry what really get's your goat? What makes you want to beef? And do you address it, or chicken out?!

Meat Mooting

When I moved to India, beef had to get the boot, however I found a great substitute in goat meat. I'd never consumed goats before and had only come across them back home in petting zoos! Now when I tell Western friends I make Goat Burgers, they are more often than not aghast!
(Goat Burgers are awesome incidentally).
Chatting with meat eating friends recently, a debate sparked about 'Animal Racism' - why some people think it's perfectly fine to eat certain animals (cows/pigs/sheep) yet are mortified about consuming others (deer/horse/ zebra).
So basically it's OK to eat 'Babe' but not 'Bambi' ???
What are your thoughts Serious Meat Eaters? Would you try any meat if it were available? Or are certain cuts just too taboo for your taste buds?

Poulet Rouge With Cabbage, Turnip, and Black Radish From 'Roberta's'

Roberta's chef Carlo Mirarchi cooks this chicken in two steps: he starts it whole in a hot oven before separating the legs from the breast and sticking it all on the grill. This (admittedly laborious) process results in perfectly cooked leg and breast meat, infused with smoke from the grill. Around the chicken are pieces of roasted Japanese turnips, buttery Savoy cabbage drizzled with maple syrup, and thin rounds of spicy black radish. More

Jerk Chicken

To make our authentically flavored jerk chicken, start with a powerfully flavored marinade and brine combination, followed by a low and slow smoke over smoldering allspice berries and bay leaves. More

What's in a Letter? Chefs and Restaurants Speak Out About the Department of Health's Letter Grades

The process that determines a restaurant's Department of Health letter grade is often a nightmare for restaurants: at best confusing, and at worst entirely devastating to a hard-earned reputation. Over the past few weeks, we've reached out to chefs, restaurant owners, and front-of-house workers to get their thoughts on the letter-grading system, and boy, did they have a lot to say. More

Homemade Wonton Soup

A classic wonton soup made with Chinese superior stock flavored with chicken, pork, ham, and shrimp. The wontons are stuffed with a mixture of pork and shrimp. The shrimp are brined in a solution of salt and baking soda to make them extra crisp. More

Roasted Tomato Salsa

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

Grilling: Chicken Fajitas

Fajitas are quick, easy, and pack a combination of flavors that are insanely delicious. Trading the usual skirt steak in for chicken, this recipe still delivers on everything that makes fajitas an all-time Cinco de Mayo favorite. More

Coca-Cola Cake

This cake is moist and rich, with a thick layer of chocolate icing. It's delicious at room temperature, but it's even better eaten warm—as soon as it cools a bit in the pan, ice it and serve with ice cream or whipped cream. More

Mango Mousse Pie

This is a light and refreshing mousse pie made with mango puree, which you can make using fresh or frozen mangoes pureed in a blender, or with puree purchased from the store. Unlike many mousses, this one contains no egg whites and relies on whipped cream to give it volume and gelatin to stabilize it. I love serving this pie in the springtime, when mangoes are at their peak. More

The Food Lab: How To (Sort Of) Make Naan at Home

In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures. When it's at its best, it should be puffy with a crackling thin, crisp crust spotted with bits of smoky char that breaks open to reveal airy, stretchy, slightly chewy bread underneath. Painted with melted butter (perhaps flavored with a bit of garlic) and sprinkled with good salt, it's so good on its own that sometimes I have to talk my curry down from its fits of jealousy. More

Sunday Supper: Goat Curry

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish. More

How to Make Goat Cheese

This easy (no wait, ridiculously easy) recipe doesn't require rennet or a backyard farm. All you need is goat's milk, lemon juice, cheesecloth, a candy thermometer and some herbs. Bam. You are a cheesemaker. More