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.

In Praise of a Turkey-Free Thanksgiving

@thingstea, oh snap! :)

A Totally Cheesy, Meaty, Over-the-Top Thanksgiving Menu

I think this is more like ass-and-a-halfing it. More than I can do for one meal! :)

What's Better Than Cheddar on Apple Pie? Cheddar Ice Cream

Now, while I've always known about cheddar cheese with apple pie, and have known plenty of people who ate it that way (myself included), I have *never heard this rhyme* until now.

What's Better Than Cheddar on Apple Pie? Cheddar Ice Cream

I think that cheddar cheese ice cream counts as a "good faith" effort, @latenac!

I love cheddar cheese with apple pie. I once made an apple and bacon pie, and served that with smoked cheddar. So delicious.

The Secret to Extra-Crispy Herb-Roasted New Potatoes: More Than a Pinch of Salt

My husband found a recipe somewhere for potatoes baked in salt. Those are delicious too.

This Week at Serious Eats World Headquarters

Oh no! I'm so sorry to hear about Yuba. My sympathies. :(

Shredded Chicken With Soba and Miso-Butter Sauce

@Desert Dryad, I'm guessing it's supposed to be "packed," as in pack the ingredient into the measuring cup.

The Best Mashed Sweet Potatoes

Hey Kenji, the amount of sweet potatoes says "4 to pounds". I think you're missing the second number. :)

I can't wait to try this. I love me some sweet potatoes. I used to nuke them for a quick result until I realized that that the result, while quick, was nowhere near as sweet and delicious as when I cooked them in the oven. This slow method isn't one I'll be using for weeknight dinners, but man, I will definitely give it a try when I have more time available for cooking!

The Workhorse Loaf: Simple Crusty White Bread

OK, I just made this with half whole wheat flour as I mentioned above. I did in fact decide to add just a bit more water during the autolysis, as my dough looked significantly tighter and drier than the pictures of the all-white-flour dough did. I did not measure the amount of water, but I don't believe it was more than 3-4 tablespoons. My loaves turned out really well, though the bottom got darker than I might have liked. My oven's heat source is on the bottom, and there's only so high I can put the dutch oven (pretty much in the middle) before I run out of room, so there's only so far I can get the bottom of the dutch oven away from the heat source. Still, I tasted the bread about an hour after taking it out of the oven, and it was amazing! I usually do the Healthy Bread in 5 Minutes a Day basic loaf, which uses about 70% whole wheat flour in a no-knead recipe, and the crumb on the 50% whole wheat Workhorse Loaf was much nicer than the one on my usual bread!

The Workhorse Loaf: Simple Crusty White Bread

If I were to substitute 50% of the flour for whole wheat bread flour, would I want to increase the amount of water I use, or stick with 70% hydration?

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

@Kevin R, from what I've read, flaxseed oil is the best to use for seasoning cast iron. http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

The Food Lab: How to Make the Best Kale Pizza

@Richard Brum - THIS. I would LOVE to be able to use my baking steel in the broiler, but the problem is that it's under the oven in a drawer, and the front of the drawer doesn't fold down the way some do, so I can't slide a pizza onto a heated baking steel in there. The only way I could get it on there would be to lower it down on a piece of parchment paper, which would then burst into flames in the broiler. I can only use the oven itself for pizza.

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

Oh hello there, my little bivalve friends. It has been far too long since last we dined together. Or, you know, I dined upon you. This will have to happen again soon.

Win a Copy of 'Downtown Italian'

Pizza Napoletana

Why Candy Corn Deserves Our Respect: An Appreciation

I would love to see a candy corn flavors taste test as well! I feel strongly that while the pumpkins somehow taste better than the corn, if you buy a bag of JUST the pumpkins, it's somehow missing the point: they have to be the treat in a handful of Autumn Mix.

Win a Copy of 'Marcus Off Duty'

For impromptu stuff, I tend to do a table full of cocktail party-type noshes: puff pastry tarts with sliced tomatoes, parmesan and basil; cheese and crackers; tapenade (I usually have olives around); veggies and a yogurt-based dip; etc. Whatever I have on hand.

For the Best Sour Patch Kids, Go to a Show

I tend to like non-sour gummy candy that's gotten stale, particularly Haribo gummy bears. I love how chewy they get. Sour stuff, though, needs to be soft.

Make a Bowl of Halloween Ramen That's Just as Good Year-Round

What a gothically gorgeous dish!

The Best Jams and Preserves in the USA

@dutchgal, those sound fantastic! I'm just getting started on canning, myself, and I think that storage space is the main reason why I don't do more of it!

The Return of Rummy Bears: Cocktail-Inspired Drunken Gummies

Thanks to you, I just went out and bought half a pound of assorted gummy candies to try some of these.

5 Must-Drink Oatmeal Stouts

Velvet WHAT? That...does not sound appetizing! :) Definitely can't go wrong with Samuel Smith or Founders, though I haven't tried the others.

The Food Lab: How to Make the Best Pumpkin Pizza

I am a huge fan of all winter squashes, and I especially love the way they play with sage and nutty cheeses. This might be interesting with smoked mozzarella, too. I might also add some bacon to this pizza for a salty, crispy counterpoint to the pumpkin--and also just because bacon.

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.

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