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The Ten Most Recent Comments By bauwau2u

From Talk

Ricotta in the NYT...

I've read in some home cheesemaking recipes that curds won't form properly using ultra-pastuerized milk - The NYT recipe for fresh ricotta doesn't specify whether it is OK to use ultra-pastuerized milk (most organic supermarket milk is ultra-pastuerized). Does anyone have experience with ricotta using ultra-pastuerized? Thanks.

From Required Eating

Pity the Food Snob

I am a "food snob", but my favorite foods are "cucina povera" or they would be if I lived in the hills of Italy. What I buy from the Greenmarket are mostly greens, roots & tubers, and fruit. Nothing I love more than brocolli rabe with white beans garlic and dried red pepper, or crusty roasted potatoes and winter squash with dried rosemary, winter soup made out of dried chick peas & a couple of dried mushrooms and their soaking liquid...good healthy food doesn't have to be fancy or expensive. A bottle of good olive costs the same as a bottle of decent wine and lasts much longer!

From Recipes

The Sweet Melissa Baking Book: Sour Cherry Pie with Pistachio Crumble

Love any kind of sour cherry concoction. Other than the couple of weeks when you can get fresh sour cherries in NYC at the Greenmarket, where can you get the frozen ones? I've only been able to find frozen bing/sweet cherries.

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

Hijiki salad, or actually any seaweed salad. I also love really chewy udon noodles (in almost any form).

From Required Eating

Ed Levine's Serious Diet: Week 2

Even though it is really hard for a food person, don't eat if you are not hungry, and don't snack on stuff you don't really really like. Many of us never stop eating long enough to feel hungry - but don't eat even 100 calories if it is out of boredom, anxiety, deprivation, or because someone offers you something to eat. Losing weight is hard (I lost 40 pounds over 3 years via gym, reducing unconcious eating, and reducing wine consumption on weekdays) and keeping it off is harder. The hardest thing for me to accept was that when I really got my weight down, I needed to eat less to keep it at 140 lb, then I did when I was at 180 lb (it makes sense but it still came as a shock. Keep at it.

Responses to Comments by bauwau2u

From Talk

Ricotta in the NYT...

I tried the ricotta recipe last night with organic milk from Trader Joe's and it came out phenomenal. It was sooo easy it was almost laughable!

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

Congrats to our winner, yrrab! We'll be emailing you shortly with all the details. Thanks to everyone for playing along.

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

Slow poached, massaged octopus. So tender. Wow.

From Recipes

The Sweet Melissa Baking Book: Sour Cherry Pie with Pistachio Crumble

@ bauwau2u - Try asking the manager at your local grocery store if he (or she) can order some for you. Some stores have special request cards that you can fill out to let them know what you want, too.

A couple of people on Rose Levy Beranbaum's site have suggested ordering them from cherrystop.net. I googled 'frozen tart cherries' and a few direct sources came up, including Peterson Farms. They sell IQF (individually quick frozen) tart cherries in quantities from 12 oz. to 30 lbs.

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

This question is like asking to choose between children!

If I had to choose just one dish as my favorite in all Japanese cuisine, it would be the pairing of hot, steamy salted edamame with a cold quality sake. That would be perfection.

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

a tie between mochi and mochi

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

moochi with angko (red bean) inside... yum.

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

tempura udon

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

From Serious Eats: New York

Ticket Giveaway: Japanese Food and Drink Demo and Tasting

does the dynamite from Ave A Sushi count as Japanese?