Serious Eats: amadaun's Profile

the quickest recipe I would actually consider a meal - probably a shrimp stir-fry, or thai shrimp curry using a prepared curry paste and a can of coconut milk with a few added aromatics. takes as long as the rice takes to cook.

amadaun at 1:33PM on 01/16/12

From Serious Eats

Cook the Book: 'The Occasional Vegetarian'

borrachos, with rice and cheese, some sauteed greens. They go into a burrito the next day.

amadaun at 1:37PM on 01/09/12

From Serious Eats

Knead the Book: 'The Fundamental Techniques of Classic Bread Baking'

I would do anything to be able to make a perfect baguette!

amadaun at 3:47PM on 01/02/12

From Serious Eats

Cook the Book: 'Kosher Revolution'

latkes. give me any crispy fried potato and i'm happy.

amadaun at 12:38PM on 12/19/11

From Serious Eats

Cook the Book: 'Good Food to Share'

for my family, some classic 80s stuff - spinach dip, cheese ball, and maybe 7-layer dip.

amadaun at 4:00PM on 12/12/11

From Talk

Has anyone ever made their own ricotta?

It is delicious. Honestly I have done it both Kenji's way and the "regular" way (with raw goat's milk as well as supermarket cow's milk, lemon juice or vinegar) and I don't find that the regular way is significantly more hassle, both are fine, and I think it's easier to catch it before it gets "overdone" (i.e., curds too rubbery) on the stovetop.

My only complaint is that I hate the smell of it as it "cooks"... have to chill it before it seems appealing to make a dish with. Hot milk is just a gross smell for some reason.

amadaun at 3:51PM on 12/09/11

From Serious Eats

Cook the Book: 'Serious Eats'

Kenji's no-knead bread adaptation!

amadaun at 12:05PM on 12/06/11

From A Hamburger Today

Madison: So Many Awesome Sauces to Choose from at Dotty Dumpling's Dowry

OH my god I miss Dotty Dumplings... their nice medium rare burgers, the Heart Throb and the Melting Pot were my favorites as well. I can't believe you didn't try the curds though - definitely on my Top 5 Madison Curds list.

Has anyone else noticed that the bottom half of the bun always comes ice cold, though? What's up with that?

amadaun at 12:27PM on 12/05/11

From Sweets

A Cookie A Day: 'One Sweet Cookie'

I think I'm going to do fudge and some kind of "bark" (i.e. almond bark) this year. Also gougeres and cocoa snowflakes...

amadaun at 12:25PM on 12/05/11

From Serious Eats

Cook the Book: 'American Flavor'

A five guys burger with the works, minus mushrooms.

Not a joke, that is exactly what comes to mind.

amadaun at 5:27PM on 11/28/11

From Talk

Typical Weekday Breakfast

always coffee. usually rye crackers (ryvita) with some protein (peanut butter/cream cheese/egg salad) and fruit. sometimes maybe a muffin or biscuit with butter and cheese and fruit. today, an egg and cheddar sandwich on cracked wheat toast because i had a surprise extra ten minutes in the morning.

My textural issues unfortunately make hot cereal and yogurt both impossible.

amadaun at 11:48AM on 11/17/11

From Sweets

Bake the Book: Dolci

I am obligated to chime in with the cannoli crowd.

amadaun at 1:17PM on 11/14/11

From Serious Eats

Cook the Book: 'Home Cooking with Jean-Georges'

Mario Batali roasting dozens of rabbits. I can't imagine he's not excessive in his personal life as well... no egg white omelets for this guy.

amadaun at 1:16PM on 11/14/11

From Talk

Your favorite frugal foods and dishes

I am loving all these ideas!

One thing I often do is to make a big pot of spicy pinto beans on the weekend, then we have beans with greens and rice, bean burritos, etc over a few days... then, near the end of the week, cook up some ground beef with additional chilis/spices and add the remaining cooked beans and have chili, chili burritos, etc. and maybe freeze some. This is a low work and low cost way to cook if you don't mind eating the same flavours in some different dishes.

There have been lots of other great bean suggestions; falafels are also very cheap to make (just chickpeas, a little flour and spices really) and make a good change from many pots of stewed/souped beans.

amadaun at 10:44AM on 11/08/11

From Serious Eats

Cook the Book: Molto Batali

those who don't cook for themselves!

amadaun at 12:59PM on 11/07/11

From Sweets

Bake the Book: 'Sweet Auburn Desserts'

Hmmm... pecan pie?

amadaun at 11:25AM on 11/02/11

From Serious Eats

Cook the Book: 'The Food52 Cookbook'

My carrot cake brings all the boys to the yard.

amadaun at 1:13PM on 10/31/11

From Serious Eats

Cook the Book: 'Cooking Without Borders'

Why not? Flavour profiles aren't encoded into the fabric of the universe. I think the difference is that classic dishes tend to have a lot of history and "wisdom", for lack of a better word, behind them, whereas fusion dishes would have a lot more room to go wrong.

amadaun at 11:07AM on 10/24/11

From Serious Eats

Cook the Book: 'Cook this Now'

Probably Rick Bayless - I think our shared nerd tendencies would make for good conversation.

amadaun at 3:10PM on 10/17/11

From Slice

Poll: First Time Visit, What's Your Default Mode?

almost certainly one of the pies on their menu - that said, why would I pick one with toppings I don't like? If I have to go for "personalized toppings" to get the pie I want, probably not a good place.

That said, all this talk of margheritas makes me long for a decent neapolitan place in my own city. Anyone want to come set up shop in Winnipeg?

amadaun at 12:54PM on 10/17/11