Zelnox’s Profile
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Snapshots from Amsterdam: The Best Street Food
The curry sauce is mayo-based?
The Serious Eats Guide to Dim Sum
+1 for tripes and baby squid and congee with thousand-year eggs.
Some folks in my family love the stewed beef offals with turnip.
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Recent Favorites
Snapshots from Amsterdam: The Best Street Food
Posted by J. Kenji López-Alt, May 9, 2011 at 1:45 PM
Is Müesli Finally Becoming More Popular in the U.S.?
Posted by Lee Zalben, May 4, 2011 at 10:00 AM
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Recent Quizzes
Zelnox got 30% correct on Quiz: How Much Do You Know About French Fries?
Quiz posted by Joan Fang, June 7, 2010 at 7:30 PM
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Recent Comments
Snapshots from Amsterdam: The Best Street Food
The curry sauce is mayo-based?
The Serious Eats Guide to Dim Sum
+1 for tripes and baby squid and congee with thousand-year eggs.
Some folks in my family love the stewed beef offals with turnip.
Comment of the Day
It sucks that in Quebec, ramps are a protected plant, thus unavailable commercially. I want to try!
Technique of the Week: How to Cream Butter and Sugar
I suppose this is not possible with just a fork or a whisk? ;_; I don’t have a stand mixer.
Trending: Hot Soppressata Is the New Pepperoni
I wonder if this can be found on pizza in Montreal.
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.
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Recent Posts
Zelnox hasn't written a post yet.
Recent Favorites
Snapshots from Amsterdam: The Best Street Food
Posted by J. Kenji López-Alt, May 9, 2011 at 1:45 PM
Is Müesli Finally Becoming More Popular in the U.S.?
Posted by Lee Zalben, May 4, 2011 at 10:00 AM
The Food Lab: Great Chile Verde Without Hatch Chiles
Posted by J. Kenji López-Alt, January 28, 2011 at 9:00 AM
Dinner Tonight: Barley Soup al Verde
Posted by Nick Kindelsperger, March 12, 2010 at 4:15 PM
The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert)
Posted by J. Kenji López-Alt, October 29, 2010 at 11:00 AM
The Physiology of Foie: Why Foie Gras is Not Unethical
Posted by J. Kenji López-Alt, December 16, 2010 at 7:00 AM
How to Plan and Host a Cocktail Party
Posted by Michael Dietsch, December 14, 2010 at 3:15 PM
Pumpkin Pie Taste Test: Frozen vs. Canned Filling vs. From-Scratch
Posted by Lucy Baker, November 16, 2010 at 6:00 PM
November Is Peanut Butter Lover's Month
Posted by Lee Zalben, November 3, 2010 at 7:00 PM
Dinner Tonight: Bon Bon Chicken
Posted by Nick Kindelsperger, September 17, 2010 at 3:30 PM
Equipment: What's the Difference Between a Skillet and a Sauté Pan?
Posted by J. Kenji López-Alt, May 25, 2010 at 7:00 PM
The Burger Lab: How to Make Perfect Thin and Crisp French Fries
Posted by J. Kenji López-Alt, May 28, 2010 at 8:00 AM
How to Make Gluten-Free Sandwich Bread
Posted by Elizabeth Barbone, May 25, 2010 at 3:30 PM
Guide to Grilling: Arranging the Coals
Posted by Joshua Bousel, April 27, 2010 at 2:45 PM
The Burger Lab: Recreating the Spotted Pig's Chargrilled Burger at Home
Posted by J. Kenji López-Alt, April 9, 2010 at 9:00 AM
Dinner Tonight: Asparagus Soup with Egg on Toast
Posted by Blake Royer, April 8, 2010 at 4:00 PM
The Crisper Whisperer: Strawberry Vanilla Agua Fresca
Posted by Carolyn Cope, April 13, 2010 at 8:30 AM
Zuppardi's Apizza, West Haven CT: The Best Clam Pizza I've Ever Had
Posted by Ed Levine, April 12, 2010 at 4:45 PM
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Polls
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Quizzes
Zelnox got 30% correct on Quiz: How Much Do You Know About French Fries?
Quiz posted by Joan Fang, June 7, 2010 at 7:30 PM

Must make this.