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Yo_Landa

Cook the Book: 'Yucatán' by David Sterling

China! Food tour there would be awesome.

Cook the Book: 'Joy of Kosher' by Jamie Geller

Literally no experience. Sounds interesting though!

What's for breakfast these days?

I'm really into breakfast salads these days. I had one yesterday with sliced tomatoes, avocado and prosciutto with a poached egg on top, sprinkled with queso fresco. A squeeze of lime, a dash of salt and pepper, perfection.

Bake the Book: Frenchie

ALL the cheese!

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Baked hashbrown casserole with jalapeno peppers!

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

I asked for pad thai to be medium hot, but they must've accidentally thrown a hunk of pepper in there because before I knew it my mouth was in serious pain. Not hot, just straight up pain. I felt the burn for hours afterwards...

Cook the Book: 'My Irish Table' by Cathal Armstrong

Potatoes. Of every kind. Carb heaven.

Bake the Book: First Prize Pies

Raspberry pie. Usually too sour, occasionally too sweet. Blech.

Let's vent, shall we?

I once watched someone peel an avocado with a knife like an apple. He peeled the flesh and skin off in CHUNKS and then peeled the flesh away from the pit. He lost like 50% of the actual avocado doing this. I didn't know him that well so I didn't say anything but I wanted to STRANGLE THE GUY.

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

Macaroni and cheese! Can be customized a hundred different ways and everyone loves it.

Zero-Calorie Food Tricks--

@grapist LOL

I like to roast corn in a dry pan before adding to chili. Don't even need oil, but it gives the corn a nice smoky, charred flavor.

Cook the Book: 'Spain' by Jeff Koehler

Patatas bravas are the best!

Bake the Book: The Irish Pantry

Cook the Book: The 'Roberta's' Cookbook

Quinoa n cheese sauce. Except the cheese sauce uses a base of cauliflower instead of butter and cream. It's ridiculously good.

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

I think of raw foods, fresh ingredients and no grains.

Bake the Book: Puddin'

Does bread pudding count? :)

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

The spatchcocked turkey wasn't actually hard to cook, but getting that backbone out was crazy hard! I'm a pretty tiny person though, so that's probably why.

Poll: Onion Rings on Burgers: Way or No Way?

Way! I always get burger rings when I go to Fatburger.

Cook the Book: 'One Good Dish' by David Tanis

Macaroni and Cheese!

Bake the Book: Levi Roots' Sweet

Some kind of parfait, probably.

Help me with my picky eater!

You could try looking through some food blogs together and having her point out things that look tasty to her. Sometimes if food looks delicious, it's easier to open yourself up to eating it. Smitten Kitchen, Pinch of Yum and (of course) Serious Eats have lots of recipes with beautiful photos.

I don't think it's neccessary to cook something 'elaborate', start off with simple comfort foods. Think roasted potatoes instead of mashed. Or a beef dip sandwich instead of steak. Don't put too much pressure on her to try a lot of new foods at once, because it can be overwhelming and ultimately damaging. Take things that she's comfortable eating and try a different preparation or use different flavors.

Lastly, I would recommend maybe having her get involved in the process of food preparation. I find that a lot of pickyness stems from fear. "What if I don't like it" or "I don't know what it is". Being involved in the cooking process can alleviate some of her fears and open her up to trying new things (like vegetables!)

My boyfriend didn't used to like any vegetables, but it was partially because the only way his mom cooked them was boiled. With butter. No salt. He's since gotten a lot better and will try most of what I cook for him.

Good luck! I hope the two of you can bridge the food gap!

Cook the Book: 'Feast' by Sarah Copeland

Roasted cauliflower with garlic and parmesan breadcrumbs.

Bake the Book: The Four & Twenty Blackbirds Book of Pie

Cook the Book: 'Lighten Up, America!'

Continue eating a healthy balanced diet that still makes life worth living ;)

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I'm from Canada so I'm ineligible for this giveaway, but I just bought one of these and they are SO WORTH IT! So fast and accurate, these babies are the BOMB.

Tipping: My latest conundrum

So lately, there have been a couple of restaurants near me that are a bit of a cross between fast food and a sit-down restaurant.

You order at the counter when you come in, pay, find your own seats and then the food is brought out to you. You get your own refills, your own utensils, napkins etc. So other than bringing the food to your table, there is no real "service"

When paying, there's often an option to leave a tip. My question to you serious eaters: do you leave a tip at places like these? How much? Because I'm wondering who I'm tipping and for what?

I've even had this at the chinese takeout place that I recently ordered from. I did carryout and there was a tip option. I think it's for the sit-down customers but it made me wonder if I should be tipping.

Thoughts?

Ideas for Saffron?

I was at Costco today and couldn't resist picking up a cute little bottle of Spanish Saffron ($15 for 1g, which I think is a pretty good price). So now, I'm looking for ideas as to what to do with it. I know about Jambalaya, but does anyone have any really good recipes that they like to use saffron in?

Thanks SE community :)

Picky Boyfriend - Update

So today, the BF came over for lunch and I made the beef and broccoli stir fry for him that he had picked out and said looked okay. I enlisted his help cutting the broccoli and with a few other things so that he was a bit more involved in the cooking process and he seemed to enjoy it.

Overall, I think it went really well. I asked him what he thought and he said "It's not bad" and looked fairly pleased. Unfortunately, the noodles I was using turned out to be a bit too salty which threw the dish off a bit. But otherwise, the beef was flavorful and the BF seemed to actually like eating it. So that's a plus. I made a big pot of chili for tonight that he said smelled amazing. So he does like to eat more than just spaghetti. I was pretty happy with the result, I think he might be starting to warm up to Chinese food.

Thanks for all your advice, hopefully I can get him to eat more of a variety of things over time.

Help! Picky Boyfriend Challenge!

Okay Serious eaters, I really need your help. My BF is a really picky eater. Pretty much the only thing he likes to eat is pasta and tomato sauce. I, on the other hand, am a very adventurous eater and like to eat a lot of things (also why I love this site). The other day we had a bit of an argument about food. He claims that he 'hates' Chinese food of all types and that he'll hate all of it no matter what. I'm Chinese and my family eats Chinese food pretty much every day. He's tried some food at my house, said he hates everything. We've had pho and some Vietnamese food and (although he said he liked it at the time) says that he hated it all. So he's basically made up his mind that he doesn't want to ever try it again because he'll hate it. Eventually, he basically said "Fine, make me something next week and I'll try it."

Now, I'm wondering what kind of dish to make for him that might at least open up his mind to trying it again.

Things he likes to eat: Fried rice (because it doesn't taste like anything? At least that's what he says), chicken, pasta in tomato sauce, stir fry drowned in teriyaki sauce.

Things he won't eat: fish/seafood, pork, and a lot of others.
Any suggestions as to dishes I could make to entice his tastebuds?

I was thinking maybe a cold noodle dish, with a peanut sauce and some chopped veggies and chicken. I'm looking for something that's simple, without very assertive flavors.

Any help would be appreciated, thanks so much SE community!

Street Food

So, I've recently found myself in China on a trip with my parents. Now, I'm pretty used to only being able to recognize 80% of what I'm eating, so I'm really enjoying the trip.

Now, I have mixed feels about street food in China (been to Beijing and Shanghai so far). Walking by the stands, it often smells really good, but my mother warns me not to eat there because it's dirty. My question to you, serious eaters, is whether or not you think street food in some places is dirty, and what your reactions are to it?

Do you eat it and assume nothing bad will happen? Or do you avoid it completely? Or do you have some criteria about what street food you eat? I'd love to hear your opinions!

Pumpkin Pie Recipe

Hello Serious eaters! I am looking for your help. I want to make a pumpkin pie to bring to my boyfriend's parents' Thanksgiving dinner and I want it to be BETTER than anything they could find at the store.

I have one stipulation though. We all generally like our pumpkin pie cold and quite dense, not the moist mushy kind that you sometimes can get. So my question is, do you know any really good recipes for pumpkin pie?

Thanks!

Crazy Goat Cheeses

My dad went to a farm that he supplies feed for and bought a bunch of crazy goat cheeses that I have never seen before (although it is entirely possible that these are common cheeses and my cheese education is sorely lacking). I was wondering if any Serious Eaters out there had any tips on what kinds of recipes these would work for?

The cheese are St. Maure and Valencay. The St. Maure is a white log and the Valencay is a pyramid with a dark bloomy rind.

Help!

Barbecue Chicken Pizza

So the BF has requested that I make BBQ Chicken Pizza. Now, I'm a bit skeptical about putting barbecue sauce on a pizza instead of the traditional tomato, but I'm willing to give it a try. Was wondering if anyone had any tips about what types of cheese to use or what kinds of toppings?

I'm stumped on the cheese part, but I'm leaning towards red peppers and mushrooms as toppings, maybe a bit of cilantro on top of everything.

Leftover Dip?

Anyone have any ideas on how to use leftover 7 layer dip? Besides eating it with tortilla chips of course. The layers are salsa, black bean dip, avocado dip, cheese sauce, sour cream, cheese and tomatoes.

Fresh Chevre

Okay, so I recently brought home a bunch of fresh chevre from a local farmer's market. So far I've made pizza, smeared it on sandwiches and put it on toast under some scrambled eggs but I've still got about a half cup left and I'm not sure what to do it.

The expiry date is fast approaching and I'm not sure what else I can make with this delicious stuff and I certainly wouldn't want to waste it. Any suggestions?

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