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.

This Week at Serious Eats World Headquarters

Oh, one thing: I feel like "Science" needs to be written in ALL CAPS! With an EXCLAMATION POINT! Because SCIENCE! :P

This Week at Serious Eats World Headquarters

Whoa, that cookbook definitely looks like more than just pie in the sky! How exciting! I can't wait to buy it when it comes out. I think the cover design is excellent. I like the progression from raw to cooked. I like the warm colors (the red of the title bar, the yellow-orange egg yolks). Those always seem to work best in food-related design, in my personal opinion.

Which are the Best Inexpensive Mandoline Slicers?

@Burger365: I *HAVE* experienced the (dubious) thrill of slicing off a fingertip in a mandoline, and of waiting for it to heal slowly over a couple of months, wearing a latex glove over my bandaged hand to shower, and feeling it ache in the cold all winter. From now on, I use the guard EVERY TIME.

How to Make Meatball Pizza

@Dave Doty, @TonyRockyTiger is right about my broiler drawer, though wrong about my gender. :) The drawer pulls straight open, like the drawer of a bureau. The front of the drawer does not fold down, so the only way to put something into the broiler drawer is from the top, not the front: no horizontal slide from peel to steel.

How to Eat Falls Church, VA: The DC Area's Southeast Asian Food Mecca

The first time I tried Vietnamese food, it was in nearby Arlington, and it was amazing! Wish I could remember the name of that restaurant.

The Best Gin to Buy on a Budget

We recently had a tiki party where we made pitchers of mai tais and Singapore slings. We didn't want to use a pricey gin in a drink being made by the pitcher, and the liquor store salesman recommended New Amsterdam to my husband. It worked brilliantly in the sling.

Just 1 Bottle: 9 Cocktails to Make With a Bottle of Rye and a Trip to the Grocery Store

Old Overholt tastes rough to me. If I'm specifically looking for something that's not MGP, I'll get Rittenhouse.

Hey Chef, How Can I Use up Extra Jam?

Agreed, BanannaP! I use it all over the place. I've been known to put it on grilled cheese sandwiches regularly, and even on burgers (apple butter, bacon, cheddar, and caramelized onions on a burger? Hell yeah!), and I have used fig jam on pizza instead of pizza sauce (with some blue cheese and bacon, it's amazing). It's great on ice cream, swirled into plain yogurt or oatmeal, etc.

How to Make Meatball Pizza

Thanks, Kenji and OHenn. I will have to give each of those options a try and see which one I like best!

How to Make Meatball Pizza

Kenji, this is a bit of a digression, but when you talk about cooking pizza on a Baking Steel under the broiler, I get all sad. Why, you ask? Well, I live in a rented apartment, and the oven with which we are supplied has its broiler located in a drawer at the bottom of the oven. The front of that drawer is not hinged, meaning that I can't fold it down to slide a pizza from peel to Steel, if I've had the Steel preheating in there. Trying to do so at a fairly steep angle would just result in a pizza pile, rather than pie. What's my best bet for placement of my Baking Steel for making pizza, in a bottom-heated gas oven where the broiler is so useless?

The Best Way to Mince Garlic

@hyperfocal, I agree that the minced stuff in the jar doesn't suck, but there are some places where I'm just not happy with the taste. If it's going to be raw, I want fresh garlic. If garlic is the primary flavor involved (like when I'm cooking shrimp with just olive oil and garlic), I want fresh garlic. If it's going into something I'm cooking that has other strong flavor components, I'm fine with the jarred.

The Food Lab: Rethinking Beef Stroganoff

Mmm. Masturbating cow. (Beef strokin' off.)

The Science of the Best Fresh Pasta

I wish this had come out while I was still on vacation!

The 10 Most Popular Posts of 2014

@centralhs: maybe they track the number of times articles are pinned to Pinterest, or shared via social media?

Adam Kuban's '8 Pizzas That Haunt My Dreams,' 2014 Edition

Damn, now I want pizza SO BADLY. And my planned dinner is leftover vegetable-barley-lentil stew. BAH HUMBUG, I say. Granted, it's GOOD stew, but it's not pizza.

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.

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