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Eat This Now: Tonkotsu Ramen from Strings Ramen in Chinatown

I'm assuming you mean tonkOtsu (bones) and not tonkAtsu (cutlet)?

Orange Sweet Potato Juice

I tried this, but forgot to peel the sweet potato. To be honest, it tasted like I had just mixed in a spoon of potato starch into my juice. Each swallow coated my mouth with starch. :-(

Avocado's Can Be Heaven

I used to eat them like sashimi, just a dish of soy sauce and wasabi. Then one day my body decided it REALLY didn't want to digest them. Second saddest day of my life!

Suggestions for leftover jams?

Jam ice cream! http://www.nwedible.com/2013/07/homemade-jam-ice-cream.html I've done this with over-pectined plum jam, but I don't see why marmalade wouldn't be interesting! Maybe it'd be creamsicle-ish?

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Hamburgers, definitely.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I'd probably make a hamburger!

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

I'd stick it in the nearest food I had if I got one! So, probably: Coffee!

Cook the Book: 'Japanese Soul Cooking'

Sweet-stewed agemaki yuba. I only get once a year if I'm lucky, but I'd eat it every day if could!

Alternate uses for turkey bits?

Thanks for the ideas! I might do both, make a leetle bit of gravy (it's only an 8-pound bird, so we won't really need THAT much), and throw the rest in the stuffing.

Now, to train momma on rolling out pie crusts. Wish me luck!

Fresh Tomato and Caramelized Onion Jam

Oh, and this made quite a bit more than 1 cup. I think I got 1 1/2-3/4 cups.

Fresh Tomato and Caramelized Onion Jam

Needed a cooking project and this caught my eye. I approve! It was a little sweeter than I'd like, and I'm a spicy wimp, but still great!

Cook the Book: 'Little Jars, Big Flavors'

Enter Tasty Bite's NYC Noodles Contest, Plus Exclusive Serious Eats Giveaway

AHT Giveaway: Case of Pat LaFrieda Burgers

My earliest hamburger memory was after preschool, at the snack bar of a Japanese department/grocery store. My mom had a cheeseburger, I had french fries. She gave me a bite of her burger, but never got it back! Mwahaha.

Chinese Noodles with Baked Sriracha Ribs

Step 4 uses the other 1/4 cup of brown sugar in the glaze!

Seriously Delicious Holiday Giveaway: Korin Knife

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Mixed with mayo, it goes great on sandwiches!

Seriously Delicious Holiday Giveaway: The Baking Steel

Tuna mayo, like in Japan!

Turkey or Chicken 'n' Dumplings

Yum, my first time making (and eating) dumplings! It's filling, but not heavy at all!

What's the Best Bread for Stuffing?

Thick-sliced homemade white bread, all the way! Starting late summer, I save the crust ends, about-to-mold, and I'm-tired-of-bread-this week leftovers in the freezer, and I've got about a loaf and a half's worth ready for stuffing.

Ask The Food Lab Anything, Thanksgiving Edition

What's the deal with marshmallows and sugar with sweet potatoes? Aren't they already sweet?

We Try Every Flavor of Tillamook Ice Cream

I've yet to find a root beer ice cream that I love as much as Tillamook's! I'm thinking I need a drive to the coast soon.

A Pizza My Mind: I Hate Papa Murphy's Take 'N' Bake

I grew up with Papa Aldo's, and we ate it once a month or so, because mom didn't want to cook (but she got her own Chinese take-out, wtf?). But I'm in the just-don't-get-it camp as well.

Even today, my dad loves their Chicago-style stuffed pizza (he's even requested it for his birthday dinner? What's wrong with my parents?), which if baked to their instructions, is still RAW DOUGH on the top layer! Gross!

Scooped: Milk Tea Sherbet

Link to recipe is broken? :(

Taste Test: Bottled Teriyaki Sauce

No Yoshida Sauce? It's sweet as hell, but I love it. And I'm half Japanese!

Alternate uses for turkey bits?

I haven't been home for more than 24 hours in the past 2 weeks, so I asked my dear turkey-hating Japanese mother to at the very least collect ingredients and start cooking what she can of our Thanksgiving dinner (we're doing this Saturday because working on holidays sucks.)

Bless her, she missed half my shopping list, bought 4 times more veggies than needed, and also bought a full quart of turkey gravy. WHY, MOMMA, WHY?

So now I have a full turkey, complete with neck, giblets, liver and stock-making vegetables, but no need to make gravy. Ugh.

What else can I do with the neck and guts? We're not soup people, so turkey stock would just go bad or unnecessarily occupy freezer space. Should I just pitch 'em? My frugal side is in turmoil...

Alternate uses for turkey bits?

I haven't been home for more than 24 hours in the past 2 weeks, so I asked my dear turkey-hating Japanese mother to at the very least collect ingredients and start cooking what she can of our Thanksgiving dinner (we're doing this Saturday because working on holidays sucks.)

Bless her, she missed half my shopping list, bought 4 times more veggies than needed, and also bought a full quart of turkey gravy. WHY, MOMMA, WHY?

So now I have a full turkey, complete with neck, giblets, liver and stock-making vegetables, but no need to make gravy. Ugh.

What else can I do with the neck and guts? We're not soup people, so turkey stock would just go bad or unnecessarily occupy freezer space. Should I just pitch 'em? My frugal side is in turmoil...

Stupid sticking cupcake/muffin cups

This might be incredibly stupid, but I'll ask anyways.

Are paper cupcake liners supposed to be greased before filling them? Isn't the point of them to NOT have to grease my muffin tin?

I tried to make muffins from scratch (How To Cook Everything, Basic Muffins with chocolate chips) and used paper liners. No grease, but the recipe did have some oil/butter. Muffins turned out awesome, but the bottom of each one is fused to the paper (and kind of inedible). Why would it do that?

What about freezing fried bread?

Building off of @asianpersuasion's post on freezing bread dough, any thoughts on freezing doughnuts and fried breads?

My brothers are asking for Japanese curry-pan (think breaded jam doughnuts, but curry instead of jelly) for their birthdays. It's too inconvenient for me to make and deliver same-day, so I'm looking for some way to make-ahead. Any ideas?

Also: One brother lives in a college dorm, the other's wife would never allow deep-frying to go on in her house.

No-knead bread in smaller pots?

I'm finally getting around to trying the no-knead bread this week. Reading through the recipe though, it calls for a 6-quart plus sized pot. I've got le Creuset ovens, but only in the 3.5-quart size.

What I'd like to know is, can I split the dough between two pans and still be successful? Alternately, can I halve the recipe safely?

Ideas for a celery

I have almost a full celery head (is that the right term?) It was purchased right before Thanksgiving for stuffing, but how was I to know that I'd only need two stalks?

The problem is that I hate hate HATE celery, especially raw. Any ideas on cooking it to get rid of that godawful smell?

Cooking with Rosé

Any suggestions on what to do with nearly a full bottle of this? It's a rose from pinot noir grapes and a Christmas gift from my boss. I'm usually okay to drink wines, but not a big fan, and this stuff is DRY DRY DRY.
White wines I'll usually use in cooking as pan sauces or fish and red wines always go in stews for me. But which way should I go with this one?

El Diablo

The Diablo cocktail is made with tequila and creme de cassis. This variation from David Welch at Lincoln Restaurant in Portland, Oregon, calls for Pimm's instead. The result is bright and refreshing. More

Summer Ratatouille with Pasta

This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables. More

Dinner Tonight: Chicken with Roasted Cauliflower and Tahini Sauce

I am a well-roasted cauliflower fanatic. It's one of my favorite vegetables to roast. Roasting can bring one of the most boring vegetables to life. Gorgeous nutty aromas start coming out, the color changes to brown, and the flavor transforms from flat to multidimensional. So I was all over this recipe from Saveur, which roasted the vegetable with a dusting of cumin in a 500°F oven and served it with a tahini sauce. My only question was how to make this more of a main dish. More

The Crisper Whisperer: Zucchini Pancakes

It's that time of year again. The time when residents of carefree, throwback towns start locking their front doors and parking their cars in the garage. The time when lucky children find green, woody baseball bats by the dozen strewn atop the compost heap. The time when perfectly reasonable people are driven to silent, guilt-ridden, unreasonable ends. In other words, it's zucchini season. Savory, crave-worthy zucchini pancakes to the rescue. More

Are You Giving Up Anything for Lent?

Must. Resist. Temptation.... So. Hard.* [Photograph: AR15] I was working on our annual post asking y'all what, if anything, you're giving up for Lent**, but it looks like Foodieteen beat me to the punch in Talk: Lenten Sacrifices? (Damg, you guys are fast!) So if you celebrate Lent or just want to play hypothetical abstinence with those who do, head on over and dish » (I'm giving up soda, which will be tough. But I'm sure my fiancée, who gives me the eye whenever I order the stuff in her presence, is happy to hear it.) * I'm not trying to make light of religion with the use of Stains the Dog as an illustration here. Just trying to... More

Joyyy's breakfast burritos

Saw your comments where you mentioned making breakfast burritos in volume that you could freeze. I have 2 teenage boys that "love" their breakfast. Would love to have your recipe... More