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akay1

10-Minute Fresh Ricotta Gnocchi Get a Spring Makeover With Asparagus and Prosciutto

With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise).
I'm envisioning you furiously working to the song from the scene in Bill and Ted where everyone gets arrested in the mall: https://www.youtube.com/watch?v=LDFonb_AM2E

I had resolved not to open my big mouth, but this has been making me squirm: the Food Lab logo could use some further refinement. The line weights don't reduce down well to smaller sizes -- it full on disappears on Instagram. I'm also always itching to "fix" the off-kilter swirls from the particles-- they're close enough to being symmetrical that the asymmetry doesn't look intentional. I think if the length of the whisk was less literal and more iconic -- shorter, representing a simplified idea of a whisk rather than looking like a real whisk -- it would translate better at small scales.

K, it's outta my system now and that is the last time, I promise.

20 Drinks for Your Mother's Day Brunch

The Blur is certified delicious.

I did this O Fizz for Mama's Day a few years back and they were a big hit. Also, I think they got dad a little drunk, which entertained mom: http://www.delish.com/cooking/recipe-ideas/recipes/a1787/sparkler-fizzy-cocktail-drink-recipes/

Forget Totchos, Nugchos, and Spamchos; Steakchos are The Ultimate Nacho Hybrid

@frackle, thank you for directing my attention to those great spam comments. As a person traveling the Internet, reading grammatically awesome comments is a basic need of me.

Make Fresh Ricotta Gnocchi in Less Time Than it Takes to Cook Dried Pasta

Spring Drinking Essentials: 8 Great White Wines to Guzzle

One magical day at Whole Foods, I was near the cheese counter telling my mom about some kind of cheese I had recently read about (probably here) when a Magical Cheese Man suddenly appeared and handed us both samples of it.

Then I spotted a Vinho Verde and told her about an article I had just read about it (definitely here) when Magical Cheese Man reappeared with that bottle of Broadbent and told me that it was both better and cheaper than what I was holding and also would we care for another cheese sample?

He and I are now married and live in a house of cheese. No, I wish -- but he was definitely right about the wine.

One Brand of Coconut Water Destroys All Others

@BananaP, I think I drank the same stuff and your description is spot on. There was a weird sweetness, though, too, like someone had squeezed a little soap into the dirty sock water.

The Serious Eats Guide to Food Photography

I only just started shooting in RAW out of pure laziness and can't believe I didn't try it sooner

Why You Shouldn't Dine Out on Valentine's Day

@Copperkettle218, any time someone tells me that they're going out for a romantic yet heavy dinner, I think of that Sex and the City episode when Charlotte and Harry go out for a multicourse French meal complete with a cheese cart and then both proceed to get explosive food poisoning later when they try to start up their sexy times.

The Food Lab's Soup Month: Creamy Chanterelle Mushroom Soup

I call most of my houseplants Steve and then insects that I think are too cute to kill -- but can't stay in my house -- Larry. Why those names? I have no idea. But they share the commonality of being about to die even though I feel bad about it; in the plants' case, it's in spite of my best efforts, and in the bugs', because I'm usually tossing them outside in frigid conditions.

I used run-of-the-mill, button Tims for this recipe and they were delicious. So now with the addition of fungi, I offcially anthropromorphize biological kingdoms. How am I single?

Which are the Best Inexpensive Mandoline Slicers?

The product design company that I work at designed a really ass-kicking mandoline for Wusthof a few years back, but they had a falling out with the supplier who made it.

The supplier's brand ending up producing it, but I think without a big name backing it, it was doomed to obscurity and was discontinued.

It was engineered so that it rotated both the blade and the food-conveying surface. With those surfaces always completely parallel, it eliminated the torque that causes uneven slices.

Looking at the OXO up there, I now wonder if they sold that design to OXO because the mechanism looks like it might be the same one.

This Week at Serious Eats World Headquarters

So pleased that you heeded our incessant whining about the dogs :-D

Now on to the incessant whining about cats, apparently! We demand cats! Woo!

This Week at Serious Eats World Headquarters

The Ethics of Foie Gras: New Fire for an Old Debate

Thanks for posting! This is something that I've been curious to learn more about but wouldn't want to google precisely because of PETA videos.

31 Meatless Mains to Kick Off the New Year

It's like you knew that I ate my body weight in meat over the holidays. Get out of my head!

12 Hearty Main Dish Salads to Ring in the New Year

I stole a good one from Avec in Chicago: freekeh, roasted cauliflower, parsley (arugula is good, too), thinly sliced radish, green olives (those super bright green ones are ideal), and orange supremes. They used a tahini sauce, but I subbed in Annie's goddess dressing because tahini is the main flavor and it's faster.

Why a Y-Peeler is the Best Vegetable Peeler

@VeganWithaYoYo, cool video

Daniel, it would be helpful to see videos of peeler techniques since photos don't really capture it -- for both kinds of peelers since the debate is clearly far from settled -- particularly because a search for vegetable peeler technique videos churns this up: http://www.seriouseats.com/2010/05/video-how-to-use-a-y-shaped-vegetable-peeler-like-a-pencil.html

And frankly, that makes far more sense than any of the other points listed above... however, it doesn't look like it would be comfortable with those hard plastic handles on the cheap peelers, and shelling out for a cushy OXO one seems counter to the appeal of the cheap Y peelers. Hmm. And so my confusion about the appeal continues.

How I Built a Barbecue Restaurant in Brooklyn: Changing the Menu and Considering Feedback

Responding to feedback is tricky because it's essentially design by committee. It'll always be a balancing act of deciding what sounds like a good insight and what's just a highly personal nitpick.

Why a Y-Peeler is the Best Vegetable Peeler

Haha that was my comment. It does look like a more natural fit for the more spherical fruit.

But for the long items, I still don't get the ergonomics of it at all (and since I really don't ever peel fruit, it explains my bafflement). It still strikes me as counter to the sweeping movement you need for those items.

I'm guessing that the cheapness is the reason for pros' attachment. They go through em fast, so they don't want to spend a lot, they get used to moving quickly with this shape, and that's that. Mystery solved :)

17 Thanksgiving Soups We Love

There just isn't room for soup with all the other things we always have on the big day, but these sound great and I'm definitely bookmarking this page.

Meet Your Signature Thanksgiving Cocktail

I did the blur last year. It was a very nice light/fizzy/herbal way to start a day of heavy eating.

This Week at Serious Eats World Headquarters

@Bill Woods, I'm worried that it's part of their branding overhaul -- less goofy pet shenanigans in general :(

How to Make Sweet and Buttery Glazed Roasted Shallots

I used to be pretty much totally onion averse, which is irritating and makes life difficult, so I turned to the shallot to change my mind. I will hate red onions to the day I die ... but I could die happy after eating shallots that look like that.

The Food Lab: Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want

Darn, I'd love to sample it, but you're right, it's definitely too involved for me to ever deal with. Just scrolling through all the steps has exhausted me.

The Food Lab: How to Cook Mussels (The Easiest Choose-Your-Own-Adventure One Pot Meal Around)

@film_score, when I get them, most of them have already been debearded. It's hit or miss, kind of like with the side muscle on scallops, but generally, the ones I still need to debeard are in the minority. If the fishmongers debeard them in advance, don't see why you can't.

@kenji, every now and then, I get a batch that I'd describe as stringy -- like the lip that runs around the edge of the meat, maybe a ligament or something, kind of separates and sticks to the other side of the shell as it opens. Instead of ending up with a little beany-shaped nugget, it's kind of splayed open and holding on to both sides, and then also doesn't really want to come out of the shell.

I cook them the same way every time, so I don't think it's a matter of doing something wrong or different. It's not like they've gone bad -- they still taste fine, the texture just isn't great. Is there a better time of year to get them? Or a way to tell from looking at them if you're going to get the plump little nuggets or stringy ick?

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet

Dang, that looks good. I don't have a skillet, just enameled pots, but I'm thinking I'll give this a stab in one of those anyway.

My first taste of Meyer lemon?

I've read so much about Meyer lemons, but never tried one, so when I saw them at the store yesterday I had to grab one.

Having never tasted one before, what's the best way to first experience it? I know it's sweeter than your typical lemon, but I figured I still shouldn't just bite into it like any other fruit, yet I also don't want to make something too strong or convoluted that doesn't let me taste the difference between it and your run-of-the-mill lemon.

Suggestions and/or recipes would be greatly appreciated!