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arjordan

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

Pho, my wife makes the best. Love it, even on a 95 degree day, I can still drain a pot of the stuff!

Chocolate Mousse and Marshmallow Icing S'mores Cake

would an 8x13 pyrex style cake pan work instead of a baking sheet? I don't have one that small... and want to make this... now...

Giveaway: Win a Super-Fast Thermapen Thermometer

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Why Beer Costs What It Does

Great read! I was hoping it was more focused on the production side but the restaurant was far more interesting than I would have thought.

If you're taking requests, I would love to see more about craft beer in retail settings. I feel like craft beer is more expensive than it used to be, but is it (relative to macro beer/other goods)? If so, why? If not, why can't I get a 6 pack of something tasty for under $10 (in MA - that doesn't help any)?

Win a Copy of 'Vibrant Food'

Win a Copy of 'Ceviche: Peruvian Kitchen'

ceviche, gotta be

Taste Test: The Best Caesar Salad Dressings

Telling readers what to avoid is as important as what to seek out, in my opinion. Then again, that could limit future sponsorship potential, a wise editorial decision indeed.

Ideas in Food vs. Strawberry Shortcake: Reinventing the Biscuit

Nice, I love the books and can't wait to have some blog posts with substance (I like the Ideas in Food blog, but it's a pretty light read most of the time).

Cook the Book: 'The Homesick Texan's Family Table' by Lisa Fain

simple food treated with obsessive passion

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

sausage, Hungarian peppers, black olives and caramelized onion

Cook the Book: 'The VB6 Cookbook' by Mark Bittman

deviled potatoes

Cook the Book: 'Simple Thai Food' by Leela Punyaratabandhu

Cook the Book: 'Afro-Vegan' by Bryant Terry

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Parisian gnocchi - but only because Paris is in the name...

Cook the Book: 'The New Vegetarian Cooking for Everyone' by Deborah Madison

Giveaway: Win a Pair of California Wine Country Prints

Jordan (for obvious reasons)
Sequoia Grove - my one and only (very short) trip to Napa brought me here. They turned me on to Rose, I'll always thank them for that!

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

Pasta from Hell at East Coast Grill back in the Chris Schlesinger days. Made me feel sick it was so hot. I'd do it again if it was still offered at Hell Nights.

Bake the Book: First Prize Pies

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

Polenta - simple and a canvas for so many flavors

While I'm here... cookbooks that feature a person on the cover, instead of food or a setting, tend to be focused on the wrong things.

Bake the Book: The Model Bakery Cookbook

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

I'd throw it away, my sweetheart is a vegetarian! But she's such a sweetheart that she'd have no problem with me sizzling one up in a cast iron, the tried and true method popular with the SE crowd. The other? Feb 15th!

Michael Ruhlman's Offset Spoons, for Better Basting, Skimming, and More

Ruhlman's blog has gone from educational and regularly interesting to constant advertisements, product placement and a once-a-week cocktail recipe. Sad :(

Cook the Book: 'Daniel: My French Cuisine' by Daniel Boulud

scratch puff pastry. Whoa nelly!

Splenda/sugar substitutes in cocktails

I was mixing up some caipirinhas last night and getting sick of the sugar not dissolving completely (I also lack patience). I switched to splenda and it mixed in right away and tasted as good, or did it?

What does drinks think about sugar analogs in drinks?

The high solubility of splenda is attractive to me and I couldn't notice a difference in taste. Would certain drinks be better or worse for this? Also, fewer calories (not that the last tsp of sugar was the one to put my BMI over 30)

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