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Tracie Lee

Designer

In ur house tweakin ur CSS

Location: Bed Stuy
Favorite foods: ice cream!
Last bite on earth: tacos for sure

Comments

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

you could try a soup thermos, I had one in middle school that my mom would put noodle soup in. But it would get mushy because the noodles would sit in the broth for hours before I got to eat, this way is so much better. :(

Braised Chicken Feet (Phoenix Claws)

@ldmff, I've found them at asian markets for sure - depending on the market, they may have it by the pound at the counter or prebagged near the whole chickens. Maybe also check the frozen section?

Food Job in NYC

Also NYC.PoachedJobs.com

Food Job in NYC

try Good Food Jobs - it lists jobs all over the country but there always seems to be a good number listed for NY.

4 Close-Up, High-Def, Insanely Awesome Shooter's-Style Sandwiches

I wrote a post on my blog about how we made the infographic!

http://ambienttraffic.net/essays/making-sandwiches/

bold type is running into text

can you point to a specific example? A URL would be great!

Why I Took My European Boyfriend to a New Jersey Chinese Buffet

this totally reminds me of the first time I took Wayne to Minado in Little Ferry with my family - it's a similar concept to the Chinese buffet except all you can eat sushi. I always regret dessert. Always always.

Take a Tour of Gotham West Market

@GoodEaterKenji Word.

Cereal Eats: New MultiGrain Cheerios Dark Chocolate Crunch

Multigrain are my jam too. Look forward to sneaking this into our household.

Steaming milk with no steamer?

My friend gave me a glass frother and it works pretty well!
It's nice and small (YAY for not clogging up my cabinet) and I like that it doesn't require batteries or anything. I wouldn't follow those directions though, I just put milk that I warmed on the stove into it and it seems to work fine.

Meet the Serious Eats Magazine Holiday Dessert Issue!

Hi cissa! From within the Serious Eats app on your iPad, swipe to the right and a tab/flap should come out from the left. There should be a link that says "more issues" or something similar (sorry I have an iPhone and it's a little different, there's a file drawer icon instead). That'll bring you to a turquoise screen with a list of all the issues.

If you have an annual subscription you should be able to download the Holiday Desserts issue right away, otherwise you can purchase a single issue from within the app. If for some reason you have an annual subscription and it's asking you to pay again, just tap on the "Restore" button up at the top.

I hope that helps!

Pizza Class Worth the Price

I haven't actually done any classes here, but I've walked by the space and it sounds fun:
http://pizzaschool.com/
The couple that founded it just happens to live next door to my grandmother which was completely random!

treacle vs. molasses

thanks for the reccs - i ended up using half unsulphured molasses and half blackstrap (because that's what i had left in my cabinet!!). I think next time i will sub in light corn syrup, agreed that blackstrap is a little too strong.

What Food to Expect at the Union Square Holiday Market, 2013 Edition

hopittome, apologies for the slideshow not working. can you please email support@seriouseats.com a description, screenshot and the platform and browser you're using? We'd appreciate it!

Gourmet Cotton Candy! Over 100 flavors all natural!!

this is a promotional post and has been removed.

Healthy and Innovative Bread Created To Fit All Diets

This post has been been removed because of its promotional nature.

When does Japanese new crop rice hit the stores?

lil_brown_bat, i'm not sure but my husband made some of this Japanese short grain rice from Vermont yesterday and it was delicious!!

I got a bag at New Amsterdam Market on Sunday, I know that doesn't help since you're in Boston, but it might be worth emailing the farmer and seeing if it's available in your area.

Help Me Help My Vegan Friends

A few things I love throwing into grain-based dishes for flavor (not necessarily all at once!): preserved lemon, paprika, sumac, za'atar, garlic confit. I always use Ottolenghi's Plenty for vegetable inspiration - it's pretty easy to leave the yogurt and cheese out for a vegan version.

Also, char eggplant to get that smoky flavor/creamy texture!

Taste of Le Cordon Bleu in NYC - Free event!

This is a promotional post and has been deleted.

Where should I eat a great weekday breakfast?

a few more:
Il Buco Alimentari
Locanda Verde
Morandi
Buvette

eCommerce Coffee Sites

what about Tonx? It a subscription-type site so you get to try a variety.

Cereal Eats: The Virtue of "UnSweet" Cereals

I'm not a regular cereal eater, but I am completely obsessed with Nature's Path Mesa Sunrise. It has the perfect balance of sweet and "healthy" tasting, but it is so damned expensive. I usually wait until it's on sale and buy the huge bag, it lasts forever.