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.

The Real Deal With White Chocolate, Dessert's Delicious Underdog

Thank you for this. I'm a big fan of good chocolate in dark, milk, and white varieties, while my husband shrugs ambivalently at anything but the darkest of the dark, and outright scoffs at white chocolate. I'm glad I'm not the only person who considers herself fairly discriminating with food, who appreciates white chocolate done right.

Pistachio Millionaire's Shortbread with Coriander Butterscotch

Oh my sacred flying spaghetti monster. These look insanely good.

The Food Lab: My 11 Favorite Recipes of the Year, 2014

@An Angry Dog--yeah, that lo mein one is damn good, as well as being quick, easy, and healthy for me.

Point/Counterpoint: What's the Queen of Christmas Breads?

Another vote for fruitcake! The kind made with booze-soaked dried fruits and fresh citrus zests, not those weird translucent candied things.

Get Into the Holiday Spirit with Mrs. T's Pierogies

The Kale Mac & Cheese pierogies. My husband is nuts about both mac & cheese and pierogies, so it's a no-brainer.

The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb

I would eat more lamb if it were easier for me to get the cuts I like. I'm a fan of either boneless leg, or of center-cut leg steaks. The latter are particularly hard for me to find, and with a two-person household, they're usually the most convenient option for me (even a small boneless leg is a lot for us). I'd love to eat more goat, too, but I'll have to go to the halal meat shops downtown for that--they just don't sell it many other places around here, except occasionally in nuggets that look to be about half-bone, and usually frozen.

The Food Lab: Slow Cooked Bolognese Sauce

Wait, how did I miss that Kenji is coming out with a COOKBOOK?! Sweeeeeeeet!

Give Chinese Clay Pot Rice an Italian Twist With Spicy Sausage and Mushrooms

Oh, the bottom of that rice looks absolutely divine. Yum. Would this be possible (with cooking time adjustments, obviously) with brown rice? Or would the other ingredients get overcooked?

A Cookie a Day: The Porky Pleasure of Biscochitos

Yum. This sounds amazing. I just may need to make them! I'm wondering if instead of the anise seeds, these might be good with some chopped sweet and spicy candied pecans. Of course, that might make them hard to cut. Maybe lightly press them into the rounds of dough before baking?

Going to Hawaii? 10 Must-Eat Local Specialties

When I was in Hawaii, I was kind of distressed by the fact that so much of the food was fatty meat and refined carbs. Not that I dislike this stuff, mind you--but my body complains when I eat it. I did love poke and shave ice, though, with a passion. Another thing I tried there for the first time--a Brazilian specialty, but one that seems to be catching on in Hawaii--was the açaí bowl. All that fruit, yogurt, and granola was just what I needed in the morning so my body wouldn't hate me for eating the other stuff the rest of the day. It was delicious, too.

Cognac's On the Rise in the Cocktail World

I'm just starting to get into brandy now, but haven't yet bought myself a cognac. I currently have a really nice Armenian brandy, though. How does that hold up in the kind of cocktails that usually call for cognac? I've used it in a Vieux Carré to good effect, but that's it.

Hey Chef, What Can I Do With Cranberries?

Alarik, I was thinking more of powdering the dried cranberries, and THEN mixing them with salt and sugar.

17 Thanksgiving Soups We Love

Soup is one of the mainstays of my family's Thanksgiving, too: a winter vegetable soup with butternut squash, sweet potatoes, and other delicious things, thick and creamy, served with sour cream and chive garnishes. I finally started making my own at home a few years ago, because I couldn't stand only having it once a year!

Hey Chef, What Can I Do With Cranberries?

Hmm...I wonder, if you mixed the dehydrated cranberries with some salt and sugar before powdering it all together, how that might be as a New England-style take on Hawaiian li hing mui powder.

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/

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