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The AHT Guide to Hamburger and Cheeseburger Styles
So ossum to read about this diversity.
Cook the Book: Easy Gluten-Free Baking
My all time favorite is a lemon square I first tasted at Olive & Gourmando in Montreal. It was so lemony, and not too tart. That started my adventure to really bake, and I always over-lemonize it.
The Serious Eats Ginger Beer Taste Test
The only kind I can get here after looking hard is Goya’s. It is pretty gingery, and I will cough if not careful. Sometimes a whiff is enough to make me sneeze. If it were a bit less sweet, I think I wouldn’t mind either.
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How to Make Milk Froth in Your Microwave
Posted by Erin Zimmer, November 11, 2009 at 7:30 AM
Pumpkin Pie Alternatives for Thanksgiving
Posted by Adam Kuban, November 18, 2009 at 5:00 PM
How to Make Vietnamese Beef Broth, Part Two: The Phở-low Up
Posted by Chichi Wang, October 23, 2009 at 2:30 PM
Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)
Posted by Tam Ngo, October 21, 2009 at 11:15 AM
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Recent Comments | Response to Comments
Pumpkin Pie Alternatives for Thanksgiving
Wow that fig pie photo looks so nice!
Since Canadian Thanksgiving was earlier, I looked into making pumpkin pie too, and a quick research yielded that most canned pumpkin are made with a kind of squash (Dickinson Field squash) related to the pumpkin. This was a Santa-is-not-real kind of moment for me. I innocently always thought pumpkin pies were made from those jack-o-lantern pumpkins....
The AHT Guide to Hamburger and Cheeseburger Styles
So ossum to read about this diversity.
Cook the Book: Easy Gluten-Free Baking
My all time favorite is a lemon square I first tasted at Olive & Gourmando in Montreal. It was so lemony, and not too tart. That started my adventure to really bake, and I always over-lemonize it.
The Serious Eats Ginger Beer Taste Test
The only kind I can get here after looking hard is Goya’s. It is pretty gingery, and I will cough if not careful. Sometimes a whiff is enough to make me sneeze. If it were a bit less sweet, I think I wouldn’t mind either.
Snapshots from Asia: I’d Like a Michael Jackson, Please
Never thought about cook-yourself-grass-jelly. I only see it in jelly form canned here (as a giant jelly cylinder, in its unsweetened liquid) or in the drink aisle.
Served: Goodbye Waiting Tables, Goodbye NYC, Goodbye Served
Good luck ^_^ Maybe you can start a new series as learning-the-ropes-of-restaurant-management.
Should Fast Food Chains Give Kids Toys?
I remember growing up and being really happy to sometimes get a toy from my fast food meal. I really miss those Mario-themed toys from McDonald's! So I can tell from personal experience that the toys did made me want to go. And we'd go once in a while.
To state that it is the parents' responsibility to choose where to eat is too obvious considering the SE audience. There are families out there that just don't have the time/privilege/knowledge/understanding to fend for themselves. I'd like to draw a comparison with the recent credit crunch where creditors were lending money to people who normally shouldn't be able to get one. Some things may be common sense to some, but not to others.
Mike and Patty's in Boston: Serious Breakfast (and Sandwiches) from a Seriously Tiny Kitchen
^_^ I loved that first paragraph. Oh do I wish there were more neighbourhood eateries.
In Videos: Michael Pollan on 'The Colbert Report'
Just watched this last night, and I must say I was disappointed. In my opinion, Pollan didn’t get his point across well. I suppose it must not be easy to be interviewed by Colbert, who wasn’t serious.
And I don’t know. Maybe it sounds a bit patronizing on a show like this?
I also didn’t see Pollan take a sip. I wished he did. Once in a while, it’s fine. But it’d probably clash with the reason he was on the show.
Served: The Ballsy Waitress
I once went out for lunch with co-workers, and got carded by the hostess. Then her boss who was nearby explained that next time if she were to card anyone, it would have to apply to the entire group as to not single one person out. Pretty funny.
Hard to blame her as I look young ^_^, although I was probably older than her.
Blogwatch: Chocolate Pasta
A bummer one has to sign-up to a mailing list for the recipe...
Goi Buoi (Vietnamese Pomelo Salad)
Such nice photos. I love it when the contributors take photos of the dish they write about.
Dinner Tonight: Seared Tuna with Pepper and Soy-Mustard Sauce
But Sichuan peppercorns’ numbing effect makes it so much different from black pepper. But in a pinch, I guess.
Bay Area Eats: Wuji Ma La Hot Pot
;_; I was hoping for a recipe too.
Cook the Book: 'The Great Wings Book'
Something spicy ^_^
Cook the Book: 'Into the Vietnamese Kitchen'
Try to make my first veal stock!
Dear Serious Eats: 'Enough with the Damn Year-End Reviews!'
I have achieved non-RSS reader zen and visit SE at least twice a day. ^_^
How was your (wedding) food?
Most weddings I've attended have been Asian weddings, which tend to get organized at a Chinese restaurant. They have special menus for that, and one orders by the round table (around 10 people per table). The first few times, one gets to eat supposedly good Chinese food (Cantonese style), but it gets very repetitive. There is a lot of food though, which includes expensive items that people don't eat every day such as shark's fin soup, lobster, and abalone.
The cakes never wow me.
Is there a "cooking gene?" What (and when) makes a cook tick?
Most folks in my family aren't into cooking at all. I do have a few uncles who love to eat a lot, but not to the point of stepping into the kitchen.
I've always loved to eat and discover new things. Being curious, I had to know how things worked, and eventually how good food was made. This passion permeates into my other interests such as sustainability, the environment, science, economics, humans. Everything seem connected through food. So fascinating.
But it was only in the last few years that I actually took the initiative to really cook. And of course, I regret not having started earlier.
Do Apples Make You Hungrier?
Eh, I don’t feel any hungrier after eating an apple. Though eating lots of fruits is a good side effect.
Have a Chinatown Thanksgiving With a Turkey from Roasted Delights [Update: no longer open]
Wo, ossum! From the first photo, it does look very duck-ish.
Pumpkin Pie Alternatives for Thanksgiving
Don't forget the citrus! We have big lemon fans in my family and it's really nice after a big meal. I'm making my own meyer lemon curd this year *fingers crossed*.
Pumpkin Pie Alternatives for Thanksgiving
I've never been a fan of pumpkin pie, so any other alternative is a welcome treat! In my family I'd have to say Banana Cream Pie is the favorite of most of those who aren't on a diet!
Pumpkin Pie Alternatives for Thanksgiving
Even canned pumpkin is not always pure pumpkin. Sometimes there's other varieties of squash in it. Just substitute your favorite squash. Delicata makes really good pie.
Pumpkin Pie Alternatives for Thanksgiving
this pear pie is another good option (if I do say so myself)
Pumpkin Pie Alternatives for Thanksgiving
What? You mean you guys don't grow your own winter squash? :-)
(Actually, I didn't get a crop this year either. Drought.)
Isn't canned pumpkin actually cushaw squash? I think I heard that somewhere. The only difference between a "pumpkin" and a "squash" is cosmetic, anyway.
Sweet potatoes seem plentiful, and sweet potato pie seems more forgiving than pumpkin pie. They're a lot easier to peel, for starters. If you really must have a custard pie made with an orange vegetable, it seems sweet potato would be the way to go. Butternut squash is probably a runner up. Much higher flesh to seed ratio than pumpkins.
Pumpkin Pie Alternatives for Thanksgiving
There are other brands of canned pumpkin out there too! It's silly to think that Libby's is the one and only brand to buy. We have a regional canned pumpkin here and it is cheaper and better than Libby's. No shortage where I am either. Also, one of our grocery stores sells their own generic brand of pumpkin. Don't feel like you need to buy name brand food just because it is the most popular or most advertised (like on SE).
Pumpkin Pie Alternatives for Thanksgiving
That should have read "I was able to buy canned squash as usual"
Pumpkin Pie Alternatives for Thanksgiving
My "pumpkin" pies have always been squash pies. Very similar flavor, but more delicate. I was able to buy canned pumpkin as usual, but I got it back when the shortage was first noted. Hubbard squash will make a great pie if you want to use fresh.
Pumpkin Pie Alternatives for Thanksgiving
Hrm, I've had no problem finding canned pumpkin, either (Southern California). I read about the shortage and saw that my local market was out one week (thus confirming the story to me), so the next time I saw some I stocked up. However, ever since then (it's been a couple of weeks now) the market hasn't run out. Either no one's buying it, or SoCal is hoarding the nation's canned pumpkin.
Pumpkin Pie Alternatives for Thanksgiving
I'm not a fan of pumpkin pie, but isn't this Serious Eats? Shouldn't this article be about how to transmogrify a real honest-to-goodness pumpkin into a gourmet pie?
Oh, and also, since Canadian Thanksgiving is long past, and I've got like four cans of the stuff in the pantry that I won't need till next year. I'll ship it to whoever makes the best offer :)
Actually, it's pumpkin puree. But it's only about four common ingredients away from being pumpkin pie filling.
Pumpkin Pie Alternatives for Thanksgiving
Well, I love pumpkin pie, and I don't just eat it at Thanksgiving - I enjoy it all year long. But if pumpkin wasn't available - well, sweet potato pie tastes just as good, and you don't even need canned anything to make it.
And pumpkin or sweet potato pie at least have some nutritive value - not a lot, but there's some fibre and beta carotene hidden inside, as well as a whack of Vitamin A. Tarte au sucre? I'm Canadian, so it seems unpatriotic to say so, but you may as well mainline the sugar into your blood. Same thing with most pecan/shoofly/etc. pies - all sugar, no nutrition.
Pumpkin Pie Alternatives for Thanksgiving
I, too hate pumpkin pie. Or at least the "traditional" slippery, overly spiced canned pumpkin pie with the wet crust. But give me a sweet potato pie and I'm all over it. And fresh pumpkins don't do much for me, either. The smell of the innards makes me gag. Don't tell my family but the pumpkin pies they've loved for so many years have actually been sweet potato pies (evil grin).
Pumpkin Pie Alternatives for Thanksgiving
Sorry to be the lone hater, but I hate pumpkin pie, this is a great excuse to make a double pecan pie instead!
Just follow the recipe on the dark Kayo, and double the amount of Pecans (use good ones, Sunnyland will ship you some). The extra pecans balance out the super sweet caramel custard filling.
If you are too lazy to make a crust, buy the Pillsbury Just Unroll, which Cook's Illustrated rates #1 in premade. It's bland, but not offensively bad.
Pumpkin Pie Alternatives for Thanksgiving
i've had no problem finding pumpkin in manhattan...i feel like i should start conserving some for use later in the winter!
Pumpkin Pie Alternatives for Thanksgiving
My husband is French Canadian, so around this time every year I make Tarte au Sucre, or Sugar Pie. It's made with butter, evaporated milk, and brown sugar, and it's delicious warm with vanilla ice cream. Unlike just about everyone else on this thread, I really do like pumpkin pie, but sugar pie is a nice alternative that's really easy to make.
Pumpkin Pie Alternatives for Thanksgiving
I think I'd definitely go down the pecan pie route. Not sure why, but it feels as though that would fit a pumpkin pie shaped hole quite well.
Pumpkin Pie Alternatives for Thanksgiving
I roasted one of those big French pumpkins yesterday and it's true that it takes a little time (mainly, letting it sit in a colander to drain after cooking since it has a lot of water in it), but it's only once a year and the color of pie is a gorgeous orange you don't get from canned pumpkin.
PS. I don't actually eat pumpkin pie (hate it); I make them for a community center dinner.
The AHT Guide to Hamburger and Cheeseburger Styles
The pastrami burger that Lexalpha mentioned has been refined to perfection in the Salt Lake City area, where one-off restaurants and local chains started by Greek immigrants have made it their signature specialty. No hamburger aficionado has truly lived until he/she has experienced a Crown Burger.
The AHT Guide to Hamburger and Cheeseburger Styles
What about the "cheese skirt" burger? There are several places doing this, one notable is the Squeeze Inn in Sacramento:
http://www.eatingtheroad.wordpress.com/2009/10/14/squeeze-inn/
The AHT Guide to Hamburger and Cheeseburger Styles
Now that was by far one of my favorite burger posts I've seen! Way to get them all in one blog.
The AHT Guide to Hamburger and Cheeseburger Styles
What a collection!!! I'm partial to steakhouse, kobe and fast food. Quite the variety, I know. :)
The AHT Guide to Hamburger and Cheeseburger Styles
@everyone: Thanks for the kudos! This was a lot of fun to put together, and I'm glad you enjoyed it. I'm sorry if it made you hungry, but dems da breaks!
@KingT: What would you say makes a '30s-style burger? Given what I've read about burger history, I'd guess it would either be a slider (since White Castle all but revolutionized burgerdom in the late '20s and up to WWII) or a slider-style burger (a little larger but cooked in a similar fashion).
@shanella: I'm only responsible for the first photo; the rest are Flickr Creative Commons–licensed or used with permission of the photographer. I know that any of Nick Solares's or Robyn Lee's are dSLRs (Nikon D300 and Canon 20D, respectively). For any of the others that link to Flickr, you can click through and look to see if the photographer has EXIF data for the photo. That should tell you camera make/model.
The AHT Guide to Hamburger and Cheeseburger Styles
@Adam what type of camera are you using??? These pics are awesome!
The AHT Guide to Hamburger and Cheeseburger Styles
What about the 30's style? did I miss that?
The AHT Guide to Hamburger and Cheeseburger Styles
This may be its own category...or all of the above.
From my experience it was very difficult to finish both the pint and the burger.
A culinary experience indeed.
Recent Posts
Zelnox hasn't written a post yet.
Recent Favorites
How to Make Milk Froth in Your Microwave
Posted by Erin Zimmer, November 11, 2009 at 7:30 AM
Pumpkin Pie Alternatives for Thanksgiving
Posted by Adam Kuban, November 18, 2009 at 5:00 PM
How to Make Vietnamese Beef Broth, Part Two: The Phở-low Up
Posted by Chichi Wang, October 23, 2009 at 2:30 PM
Phở Đuôi Bò (Vietnamese Noodle Soup with Oxtail)
Posted by Tam Ngo, October 21, 2009 at 11:15 AM
The Burger Lab: The Fake Shack
Posted by J. Kenji Lopez-Alt, October 16, 2009 at 9:30 AM
The AHT Guide to Hamburger and Cheeseburger Styles
Posted by Adam Kuban, September 18, 2009 at 9:55 AM
Seriously Asian: The Passing Through Technique
Posted by Chichi Wang, August 28, 2009 at 3:30 PM
Dinner Tonight: Alice Waters's Carrot Soup
Posted by Nick Kindelsperger, August 26, 2009 at 4:15 PM
Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It
Posted by glutenfreegirl, August 25, 2009 at 2:30 PM
Seriously Asian: Searching for the Perfect Wok
Posted by Chichi Wang, August 21, 2009 at 3:45 PM
Video: Brooklyn's Cool New Backyard Farms
Posted by Erin Zimmer, August 17, 2009 at 12:00 PM
Seriously Asian: The Magic of Miso Marination
Posted by Chichi Wang, August 14, 2009 at 3:00 PM
Sunday Brunch: Blackberry Cobbler
Posted by Robin Bellinger, August 16, 2009 at 6:00 AM
Video: Squirrel Gets Head Stuck in Yogurt Cup
Posted by Adam Kuban, July 11, 2009 at 4:00 PM
Cook the Book: Easy Gluten-Free Baking
Posted by Caroline Russock, August 10, 2009 at 5:30 PM
Serious Eats Presents 'The Greenmarket: One Farmer's Story'
Posted by Ed Levine, August 11, 2009 at 7:30 AM
Serious Green: 10 Cheap & Green Kitchen Tips
Posted by tressa eaton, August 4, 2009 at 2:25 PM
Serious Cocktails: Keeping Cool with Swizzles, Juleps, and More
Posted by Paul Clarke, July 29, 2009 at 4:45 PM
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Wow that fig pie photo looks so nice!
Since Canadian Thanksgiving was earlier, I looked into making pumpkin pie too, and a quick research yielded that most canned pumpkin are made with a kind of squash (Dickinson Field squash) related to the pumpkin. This was a Santa-is-not-real kind of moment for me. I innocently always thought pumpkin pies were made from those jack-o-lantern pumpkins....