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Spicy Soppressata and Honey Were Born to Live Together on Pizza

Oh my god I made this last night using the cast iron/broiler method and OH MY GOD IT WAS GOOD.

I couldn't find any soppressata so I just used a spicy salami. The honey actually really does add something magical to this pizza. The spicy heat gets tempered and enhanced by the sweetness and the flavors just work together really well.

The Secrets to Making the Best Shrimp Cocktail

I think shrimp cocktail is MY guilty pleasure because as much of a foodie I am, I still LOVE those frozen shrimp rings from the grocery store. With their teeny tiny shrimps and cheap cocktail sauce. They taste like shrimpy bags of water but I still devour them when they show up at dinner parties.

That said, this recipe looks like a great improvement!

Embrace the Wobble: Why I Love Jellied Foods and You Should Too

My favorite thing to order at our local dim sum spot is a braised beef tripe and tendon dish. Soooo good...

The Baijiu Riddle: Learning to Love China's Infamous Firewater

Great article! As a Chinese-Canadian, our family friends always have dinner parties and it's never complete without the baijiu. Whenever someone visits China, they always have to bring back as many bottles as allowed for dinner parties.

Also, I had no idea how expensive that stuff was!

The Food Lab Video Series is Here!

I love SE. I always have. However, I want to keep getting this content for free. I also really want you guys to get paid for your work. So if the new direction of SE allows that, I am 100% happy.

Tea Essentials: The Only Teaware You Really Need

Excellent article! Now to maybe finally get my boyfriend to abandon his tea ball...

How to Cook Fish à la Nage: Poached in a Flavorful Broth

The coconut one sounds amazing! Can't wait to try!

The Food Lab Video Series is Here!

@menkey He responded to Rob C who asked the same question earlier.


Hmm, that's an interesting question actually. I was also under that impression, but I mighta been wrong? I'll look into it."

I think SE has been going in the right direction. To me, yes there are fewer articles and recipes, but the ones that are here are much longer and more detailed and researched. Also the ads don't bother me (I hate ads normally) because they are clearly marked as "From Serious Eats Partners" and I just skip over it.

Kenji's Excellent Asian Adventures, Part 6: This is Not the Cruise You're Looking For

I'm absolutely loving these! Reminds me of my own Chinese mis-adventures.

And yeah the whole thing about shoving is really annoying for me too. I mean, the entire concept of orderly lines or personal space are completely foreign in China and you'll get pushed out of anything if you aren't aggressive enough. I remember having to shove myself onto/off of busses, trains and past the overly pushy (read: screaming and grabbing at you) TV salesmen in malls more times than I was comfortable with.

Kenji's Excellent Asian Adventures, Part 2: Do Indoor Voices Exist in China?

Great article Kenji! Born in Beijing and haven't been back in a few years, but I always miss the food!

And yeah, to clarify, when someone is "wearing a green hat" it means that their spouse is cheating on them and everyone knows it. Usually applies to a man. Weird phrase, I know.

How to Make The Best Tomato-Basil Pasta Salad

Just made this for dinner tonight and it was amazing! Also added a little chopped bacon to the mix and it was really good. Left out the mozzarella.

Take a Cue From Beijing Street Food and Make Spicy Lamb Skewers at Home

Oh my god, whenever I visit china I could never walk by a street stall selling these without getting one. So spicy and fragrant, totally irresistible!

Can't wait to start trying these at home!

Make These Savory Bacon and Corn Pancakes With Cheddar and Jalapeño

Oh my god that looks so good, but it's totally setting off my trypophobia :s

When Chorizo and Elote Meet Pulled Pork and Coleslaw: The Glory of A Mexican-Barbecue Fusion

Jesus, I want this in my mouth RIGHT NOW!

Love XLB? Time to Make Sheng Jian Bao (Pan-Fried Pork Soup Dumplings)

Mmm delicious! I love SJB and they are a lot less work than XLB...

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

Please tell me someone actually ate this. Please! I wanna see reaction pictures!

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

@soconfuse Thanks for the link! Is the main difference the type of leaf? Zong zi being wrapped in bamboo leaves whereas Lo Mai Gai is wrapped in lotus leaves? I read through the fillings and they seem pretty similar.

Dim Sum Classics: How to Make Sticky Rice Wrapped in Lotus Leaf (Lo Mai Gai)

@Hungry Dan I second Ham Sui Gok! One of my favorites also.

This recipe looks awesome are they the same as what we call "zong zi" in mandarin? I love the ones stuffed with pork. So savory and delicious!

Beyond Potstickers: Around the World in Dumplings

Mmmm so many dumpling favorites! I love all of these, they were real comfort foods growing up. And the SJB in Shanghai that I had were just incredible!

I think Asian families bond over dumpling making parties. I have fond memories of large groups of family and friends sitting around a bowl of filling, pleating and chatting. I remember my mom making tang yuan by hand (she made them tiny! Like, the size of a marble!) and I absolutely loved the black sesame paste filling.

Crunchy Fried Fish Tacos

I just made these tonight and I'll just say this...

My favorite mexican restaurant just lost a customer. They are famous for their fish tacos, but these are better! The batter is so light, super crispy and perfect. The fish stayed really moist and tender.

I used tilapia for this, and topped it with cilantro, lime, hot sauce and thinly sliced radishes. I bet it would be great with a ton of different toppings though!

Forget Mac 'n' Cheese. Say Hello to Creamy, Cheesy Baked Risotto

Oh my god I want this in my mouth!

Win a Copy of 'Downtown Italian'

Win a Copy of 'Marcus Off Duty'

Win a Copy of 'Baked Occasions'

Vanilla sheet cake with buttercream frosting.

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

These sound great! Looking forward to trying them, I love arancini!

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.


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?


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.


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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