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From Serious Eats

The Food Lab Thanksgiving Special: The Ultimate Homemade Green Bean Casserole

i'm fond of the traditional campbell's soup version too, although i am planning on using frozen cut green beans instead of the canned version. i want to be able to control the mushyness of my green beans :)

From Serious Eats

Cook the Book: 'Good Eats 2: The Middle Years'

It's looking like this year's Thanksgiving will just be myself and my husband! So I'm looking forward to the cooking not being as stressful, and being something the two of us can do together. However, I still plan on making all the favorites... turkey & gravy, sweet potatoes, green bean casserole, brussels sprouts... and pie.

From Serious Eats

Taste Test: Japanese Curry Roux Mixes

yay curry! this is definitely a comfort food for me. i admit to having a taste for S&B as it seems to be the predominant brand at asian grocery stores, which is where i usually go to stock up on my asian food staples. maybe i will see if i can find torukero and kokumaru sometime.

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Recent Comments

From Serious Eats

The Food Lab Thanksgiving Special: The Ultimate Homemade Green Bean Casserole

i'm fond of the traditional campbell's soup version too, although i am planning on using frozen cut green beans instead of the canned version. i want to be able to control the mushyness of my green beans :)

From Serious Eats

Cook the Book: 'Good Eats 2: The Middle Years'

It's looking like this year's Thanksgiving will just be myself and my husband! So I'm looking forward to the cooking not being as stressful, and being something the two of us can do together. However, I still plan on making all the favorites... turkey & gravy, sweet potatoes, green bean casserole, brussels sprouts... and pie.

From Serious Eats

Taste Test: Japanese Curry Roux Mixes

yay curry! this is definitely a comfort food for me. i admit to having a taste for S&B as it seems to be the predominant brand at asian grocery stores, which is where i usually go to stock up on my asian food staples. maybe i will see if i can find torukero and kokumaru sometime.

From Serious Eats

Photo of the Day: Ickle and Lardee Make a Gingerbread House

i love my milk toof! since the last time i checked in i see inhae put up postcards that you can buy?? but they're all sold out now. :(

From Serious Eats: New York

Coolest Thing We've Ever Seen: Mobius Strip Bagel

i love the update - you guys are so cute. i'll have to try this the next time i get a bagel...

From Serious Eats

Win a Free Organic D'Artagnan Turkey

maybe i will try these PW sweet potatoes everyone's been talkin' 'bout.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

As mundane as it is, I really want to make the super smooth mashed potatoes recipe. It would be an excuse to get a ricer - if only my husband would let me add yet another gadget to our already stuffed kitchen closet!

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

my family is taiwanese and we always do hot pot around the holidays. by its nature, it's one of the few dinners that requires everyone to sit around the table together (as opposed to going off and watching tv or otherwise).

From Serious Eats

What's Your Favorite Sandwich?

i feel a little guilty for calling out a chain, but i really do love the sandwiches from potbelly sandwich works. to me they just have the perfect balance of toasty bread to meat to toppings (

From Recipes

Memaw's Buttermilk Biscuits

"Like so many other baked goods, people seem to get overly nervous about making their own biscuits. I won't deny that making biscuits takes time, but baking a batch is certainly not hard or complicated."

The breakfast section in Mark Bittman's How to Cook Everything also talks about how people seem to be nervous about making biscuits and how silly that is because they are not hard or complicated... however, his recipe for yogurt/buttermilk biscuits is super simple and FAST. He claims that you can be successful with the recipe the first time you make it, and that certainly held true for me! Since then that's become my go-to biscuit recipe.

From Serious Eats

Impromptu Taste Test: The Cult of Yakult

sorry grace, i have to throw in my vote for "delicious," too. whenever i visit taiwan, i can't get enough! i know it as yang le duo.

From Serious Eats

Ed Levine's Serious Diet, Week 68: Coming Up on the Big 5-0

Hooray, Ed! I've been reading your diet posts with admiration and interest, and I probably speak for a lot of posters when I say that I feel like your victory is ours too :)

From Serious Eats

'Village Voice' Blogger Has No Love for 'Bizarre Foods'

Part of the charm of Andrew Zimmern, for me (and what distinguishes his show from Bourdain's) is that he does kind of play the role of the American tourist, and thus people are often surprised by his appreciation of their weird (non-American) food. I think most of the time on the show, people offer him food with the awareness that the item they are serving is unique and strange -- I mean, come on, dried rotted shark? -- and they are proud of that, and expect foreigners to have a reaction to it. The fact that Zimmern is always open to trying it (regardless of whether he makes a face at the initial smell or appearance) is positive. And if he ends up liking it and gushing enthusiastically about it, it's even more of a compliment. Yes, some of the shows where he visits poorer countries (see: Ethiopia) can sometimes be awkward, but in general I disagree with the original quoted article about him being buffoonish or condescending.

From Talk

Alice Waters on '60 Minutes'...The Interview.

@HeartofGlass - well said, I totally agree with you. While I'm probably more on the side of people who appreciate Alice Waters and her message, a sense of humor always helps.

From Serious Eats

In Videos: Hammy the Hamster Goes Organic

wahhh! this is too adorable! although the organic stuff always seemed to be on the right... ken should have switched it up to eliminate the possibility of hammy being biased to one side. :D

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absentmindedprof answered "Salty" to Are You a Sweet or Salty Breakfast Eater?

From Slice

absentmindedprof answered "Yes! " to Do you make pizza at home?

From Serious Eats

absentmindedprof answered "Over medium" to How do you like your eggs?

From Serious Eats

absentmindedprof answered "Bud Light: T-Pain Autotune" to Which of These Was Your Favorite?

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Quizzes

From Sweets

absentmindedprof got 70% correct on What's Your Ice Cream IQ?

From Serious Eats

absentmindedprof got 80% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

absentmindedprof got 25% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

absentmindedprof got 77% correct on How Much Do You Know About Chocolate?

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absentmindedprof got 62% correct on How Much Do You Know About Vegan Substitutes?

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About absentmindedprof

Website: http://jlee.hydrous.net

Location: Washington, DC

About: I'm happy to have reached the point in my life where I cook more than I eat out AND I can make dinner quickly, efficiently, and relatively tastily. I still hate to do the dishes, though.

Favorite foods:

Last bite on earth: