Profile

badseed1980

I'm a thirty-something married woman obsessed with food and cooking. I'm also an utter geek, and when I'm not in the kitchen, I knit and belly dance. OK, sometimes I do those in the kitchen, too.

  • Location: Somerville, MA
  • Favorite foods: Cheese, chocolate, homemade yogurt, fresh bread, duck, french fries, calamari, pizza, summer rolls, winter squash
  • Last bite on earth: Chocolate-honey ganache tart, because I'd want to go out on a sweet note. Or maybe homemade yogurt with honey.

21 Halloween Candies We're Hoarding

My husband is obsessed with Goldenberg's Peanut Chews. Me, I'm a fan of, well, pretty much all of these. Life Savers aren't quite as much fun as they used to be, though, since I removed my tongue ring. When I'd been sucking on one of them for a while and it dissolved a bit, it would get to the point where I could put the ball of the tongue ring through it. I'm easily amused.

Win a Copy of 'Baked Occasions'

I make a carrot cake with rum-soaked raisins and cream cheese frosting for my husband's birthday. I also make Alton Brown's "Free Range Fruitcake" just after Halloween, to be given out or served around Christmas time.

The Clammiest Chowder: How to Make Rhode Island-Style Dairy-Free Clam Chowder

Oddly enough, though I grew up in Rhode Island, it took me until my 20s to try the clear-broth chowder. I love it now. I don't use chicken stock, but instead use Penzey's seafood broth base, which is really quite good, and contains a lot of clams. I also put a little fennel seed in my clear chowder, which I think helps brighten the flavor a bit and add nuance.

The Pizzadilla: This is What Happens When a Quesadilla and a Pizza Make Sweet Love

See, this is why I love Serious Eats. You understand that "serious" and "absolutely redonkulous" don't have to be mutually exclusive. :)

27 Pumpkin Recipes We Love

I'd love to see more savory pumpkin recipes here!

Win a Copy of 'Heritage'

I am a total sucker for biscuits and gravy.

This Week at Serious Eats World Headquarters

PUPPY!!! That is all.

Just 1 Bottle: 10 Cocktails to Make With Bourbon and a Trip to the Grocery Store

The sad thing for me about most of these "just one bottle" articles is that I'm much more likely to have different types of booze to combine in a drink than the various juices, fresh fruits, etc. called for in the recipes. Yes, I buy fresh fruits, but not always--not OFTEN--ones that lend themselves to cocktails!

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

Other than the size of the tortilla, is there anything in particular we should look for to make this work well? White vs. whole wheat? Are dough conditioners and the like OK, or will they make it less crispy and good? (My store has no all-natural tortillas.) Will a higher-fiber tortilla ruin it?

Hey Chef, What Can I Do With Curry Powder?

I prefer using curry mayo to make chicken salad! I also like roasting stuff with curry powder: cauliflower, winter squash, winter squash seeds...

Win a Copy of 'Plenty More'

Butternut squash macaroni and cheese!

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Dark chocolate ice cream with salted caramel!

Win a Copy of 'Eat: The Little Book of Fast Food'

Pumpkin soup made with canned pumpkin, chicken broth, and spices, with whole-grain bread.

Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

I leave my baking steel in the oven (it's WAY too heavy to hang on a knife strip!), but I'm a little annoyed that it's still rusting. It's not like it's sitting there wet. After I use it, it sits in the oven while it cools off, which should really dry it out well. I'm going to steel wool and flax oil it soon...hope that works.

Single Malt, American Style: A Delicious New World of Whiskey

The only one of these I've tried is the McCarthy's. It was one of the offerings at an informal tasting party I go to every year, and it was really very tasty!

What Cookbook Would You Buy For a First-Time Cook?

My first (not written for kids) cookbook of my own was called Cook Your Meals the Lazy Way. It was full of easy, tasty recipes that I found were great to use as jumping-off points after I mastered the basics. They also have great little tips with the sidebar of "If You're So Inclined," which offers ways of making the recipe even better with a little extra time and/or effort. I don't have this cookbook in my house right now, but only because I loaned it to a friend for her son's use, so he could help out in the kitchen more often!

Win a Copy of 'A Boat, a Whale, & a Walrus'

Potluck, where everyone brings something seasonal and delicious. This time of year, I often bring winter squash soup.

Win a Copy of 'Huckleberry'

Winter squash soup!

How to Cram Apple Flavor Into the Perfect Fall Cocktail

BanannaP, New England is exactly as full of apples as Texas is full of cowboys. Fair enough? :)

Apple Elixir

@plguss, it's a liqueur flavored with allspice berries. SE did a feature on how to make your own. http://www.seriouseats.com/recipes/2012/02/diy-allspice-dram-make-your-own-st-elizabeths-pimento-dram-recipe.html

Manner Matters: In Praise of Place Cards

When we're having a very informal dinner at a friend's house, my husband or I will often ask the other, "Gaze or grope?" (In other words, "do you want to sit across from me or beside me?" Sometimes we do one, sometimes the other. I feel like it's nice to be able to sit close enough to your spouse that the two of you can engage in conversation with each other as well as with other people. Across from my husband and beside other people would be fine by me.

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

@monopod, anadama bread is bread that contains cornmeal in addition to wheat flour, and it's sweetened a bit with molasses. I love the stuff! There's a little diner-type place near where I work that bakes their own, and it's fantastic.

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

My sister's ex from Ohio grew up calling this "Slumgullion." My husband from DC calls it "Johnny Marzetti," though his Michigan-native dad called it "goulash," which really confused his wife from the Bronx, who served him the Hungarian stew when he asked for it! For my sister and me, from Rhode Island, it's always just been American Chop Suey. I seem to remember my parents making it with Campbell's tomato soup, though I could be wrong.

Win a Copy of 'Jamie Oliver's Comfort Food'

Win a Copy of 'Tacolicious'

King Arthur vs. Stoughton Steel?

I'm debating whether to order a baking steel from King Arthur or from Stoughton Steel. With a case, the two cost about the same when you include the bag and the MA sales tax I'll be paying for the Stoughton Steel. They have the same dimensions and same weight. There are only three reviews for the KA one, though, and one is just a one-star from someone who hadn't bought the product and was just complaining about the price. Does anyone have a recommendation on which one I should get, or is it six of one, half a dozen of the other?

Knife Skills: How to Debone a Chicken Thigh

Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You're far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process. Here's how to do it. More

Time for a Drink: Bijou Cocktail

With equal parts gin, sweet vermouth, and green Chartreuse, accompanied by a dash of orange bitters, the Bijou is bombastically herbaceous—too much so, some might say. If you find yourself fitting into this camp, there's no need to turn away from the Bijou; the recipe is easily updated for 21st-century palates by raising the amount of gin by a half ounce, and by rolling back the other two ingredients by the same amount. More