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The Ten Most Recent Comments By absentmindedprof

From Serious Eats: New York

Sugar Rush: Singapore Ice from New Malaysia

There's a Filipino dessert called halo-halo that is similar, in that it's shaved ice with a variety of interesting mix-ins, including corn. Here's the Wikipedia description.

absentmindedprof at 2:39PM on 10/08/08

From Serious Eats

Rachael Ray Shucks Corn, Suggestively

amanda0730, i actually thought it was a good idea, too! and not THAT suggestive, you silly serious eaters, you. i suppose you have to have experienced eyebrow threading to appreciate the idea of doing that for corn silk.

absentmindedprof at 11:44PM on 10/02/08

From Talk

What should I make from Bittman's "How to cook everything..."?

I also just bought this book, and am slowly making my way through the recipes. I haven't made that many yet, but so far the recipe for "Kale/Collards with Double Garlic" came out really well for me. There's also a recipe in there for crispy sauteed potatoes with garlic and rosemary (or something like that) -- I made the mistake of overboiling the potatoes before sauteing, but I tried it a second time and it turned out much better.

absentmindedprof at 11:43PM on 03/22/08

From Serious Eats

Weekend Book Giveaway: 'The Fortune Cookie Chronicles'

My favorite fortune was "Maybe you can live on the moon in next century." With smiley faces printed at the beginning and the end of the message. I found it so amusing that I kept it and taped it to my monitor. As for whether it came true or not, well, I'm guessing I'll have to wait a little longer to find out.

absentmindedprof at 2:36PM on 03/09/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Food Network, especially Good Eats. My mother was a great cook but was never very good at the teaching aspect, so I learned the basics from FN and then once I understood those, I could stand next to my mother while she cooked and learn her recipes from observation.

absentmindedprof at 1:03AM on 02/25/08

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Food Network, especially Good Eats. My mother was a great cook but was never very good at the teaching aspect, so I learned the basics from Food Network, and then once I understood those, I could finally stand next to my mother while she cooked and learn from observation.

absentmindedprof at 1:01AM on 02/25/08

Responses to Comments by absentmindedprof

From Serious Eats: New York

Sugar Rush: Singapore Ice from New Malaysia

@absentmindedprof: Halo-halo is probably better. :) I've only had it twice but it had ICE CREAM AND CUSTARD GOBS, which was...awesome.

roboppy at 2:50PM on 10/08/08

From Serious Eats

Rachael Ray Shucks Corn, Suggestively

does it look to anyone else like rachael rays cooking on the old set of 'friends?'
i cant stand her ridiculous mugging. its like watching a pomeranian cook.

redzerostar at 7:24PM on 10/03/08

From Serious Eats

Rachael Ray Shucks Corn, Suggestively

FFC: bwaaahhhh! Hilarious.

BangieB at 12:24PM on 10/03/08

From Serious Eats

Rachael Ray Shucks Corn, Suggestively

ccbweb said -- "Does Serious Eats have someone who does nothing but look for potentially suggestive things related to food. I feel like there's been an inordinate number of items having to do with suggestive advertising, things like this segment and so on. It seems quite juvenile and is losing its humor with repetition."
----------------------

Haven't got any lately, huh? That's ok, nothing to be ashamed about. I'm sure things will pick up for you soon. They always do.

Meanwhile... in the 'juvenile' world...

Go on Rachel... put the corn in your mouth. DO IT... DO IT.

FastFoodCritic at 4:23AM on 10/03/08

From Serious Eats

Rachael Ray Shucks Corn, Suggestively

My granny used to shuck corn. So freaking what. Ewwww. DUMMO!

JerzeeTomato at 11:49PM on 10/02/08

From Talk

What should I make from Bittman's "How to cook everything..."?

I made his Basic Roast Leg of Lamb (pg 479) last night and it turned out wonderfully. It was my first time doing a leg of lamb (I've only ever bought a boneless one and cut it into chunks for making Rogan Josh or Vindaloo).

There is also a very long (if I remember correctly) message on the Cooking Light Community Boards regarding this book.

Dibranchia at 4:16PM on 03/29/08

From Talk

What should I make from Bittman's "How to cook everything..."?

I also have HTCE and HTCE Vegetarian. They aren't the books I go to when I want to figure out "what should I have for dinner?" They're the books I go to when I have an idea of what I want to cook, but don't know exactly how to do it or want ideas for variations of a dish. I use them more for reference and "how to."

When I'm trying to determine what to have for dinner, I prefer his Minimalist cookbooks, now published as Mark Bittman's Quick and Easy Recipes from the New York Times as well as some others.




IndyGal at 11:18AM on 03/29/08

From Talk

What should I make from Bittman's "How to cook everything..."?

These comments have been helpful to me because I recently bought the book. I ,too, like to read cookbooks and I let ideas from them simmer away. But I love hearing about most loved recipes, so I will try the potatoes, the kale and the risotto.

Jbout at 10:56AM on 03/29/08

From Talk

What should I make from Bittman's "How to cook everything..."?

I have both the HTCE and HTCE Vegetarian, and I really love them, but I COMPLETELY understand feeling overwhelmed. They aren't books that you can just flip to a few pages and find something. I second the advice of having something in mind before starting, but also, he says in the book that you should absolutely experiment.

My two favorites: Pasta with Bacon Onion and Tomato sauce (I've never actually made it with pasta, I have always done it with polenta which I think is an infinitely better base for the sauce) and the Mushroom Barley "Risotto" (much much cheaper than real risotto, and yet still delicious).

anado at 10:29AM on 03/29/08

From Talk

What should I make from Bittman's "How to cook everything..."?

My husband really wanted the book and I must admit to never becoming particularly enamored with it. Since it doesn't really inspire me, I use it occasionally for reference only.

I'm glad to hear I'm not the only one who gets tabby with their books and magazines. I should own stock in post-it tabs. I write the title of the recipe on it with a black extra-fine tip sharpee marker.

frederika at 11:24PM on 03/24/08