• Favorite foods: Traditional Vietnamese and French foods!
  • Last bite on earth: A giant bowl of pho with everything

This Week at Serious Eats World Headquarters

I love the picture of Pixel reaching for the chicken. I'm such a sucker for animals standing on two legs like those people who stand on two legs.

This Week at Serious Eats World Headquarters

Hello Daniel!
Rawr! Wait, Yuba doesn't have vocal chords?
Cricket and Pixel are ridiculously cute. I'm too overwhelmed with cuteness to compose a proper comment right now. Sorry!

Serious Entertaining: Ramps Ramps Ramps Ramps Ramps

It's like you guys KNEW I had to fly home to CA right before the start of ramps season! Now I'm sad. :(

No, but seriously, I'm gonna adapt these tasty recipes to stuff I can get out here. Thanks for the reminder to cook spring veg! :)

The New Ben and Jerry's 'Cores' are Pretty Mindblowingly Delicious

Oops. Re-read more carefully. It's the karamel sutra. It wasn't mentioned in the first article I saw in the huffington post. :P

The New Ben and Jerry's 'Cores' are Pretty Mindblowingly Delicious

I picked up the salted caramel and jam ones about a week ago (target). The peanut butter fudge core pints were all out.
Holycraptheyresogood. I love how salty the caramel really is, I'm such a nut for caramel. But the jam blew me away. It tastes exactly like homemade jam. I just wish the cores were bigger, they're so good.
I'm currently in the Midwest, I swear a saw another caramel core flavor that hasn't been mentioned in the early articles. I wasn't seeing things, right?

Ed's Final Vegan Diary: Reflecting on Vegan Month

I was a vegan for six months before switching to vegetarianism for a few years and dairy (mainly cheese) was my big weakness, too. I'm an omnivore again now and still only buy cage-free eggs and try to limit my meat purchases to humanely raised stuff.

@gargupie - if you feel that your body needs it, I think you should try in small amounts. If you have no allergies to them, eggs are a good source, too. I didn't have any physical reactions, but I did feel guilty at first. With time, I realized how much more aware I was of what I was eating and their origins and I'm much more comfortable with it now. I've noticed that I'm more informed and at ease with the realities of animal-based foods than other meat-eaters who are afraid to consider that their dinners weren't grown on styrofoam plates. Yes, I sometimes feel a twinge of guilt and go back to a mostly plant-based diet for a while, but when I do eat meat again after that, I'm ok with myself because I can make informed decisions.

The Serious Eats Guide to Conquering Eataly Chicago

I went for the first time two weeks ago and I think the caramel gelato was the best sweet I've ever tasted with incredible balance between the sweetness and bitterness of the burnt sugar, I'm still thinking about it. My sister was very partial to the coconut. It was so crowded on a Sunday night that it was warm enough to enjoy the gelati. Haha.
The sweet sausage focaccia was good but nothing to write home about.
We also had the daily specials at Il Pesce of grilled shrimp and grilled razor clams. The clams were a bit sandy but well executed, crisp and cooked just right. The flavors of the accompaniments for the shrimp were so clever, I found the shrimp the least exciting part, though also well executed.
We picked up a few oysters from the counter and shucked them at home and they were fantastic. There were only beavertails left by that time but still very good.

Vegan: Stovetop-Style Macaroni and Cheese

@hillymae - I'm with you on everything. 'Cept, um, being in Papua New Guinea. . . I'm not there. :)

Anyone have a sub for cashews? They tend to make my throat close up in super uncomfortable ways (just typing the word makes me cringe a little). I'm not very familiar with the taste or texture of cashews so I have no idea what other nuts would act the same.

This Week at Serious Eats World Headquarters

I have such a meat-crush on Ryan Farr. . . That sounded a lot better in my head.

I'm totally squeeing over the doggies and kitties and BABY GOAT. :D

Blue Cheese and Brie Nachos With Mushrooms and Spinach

Jogirl, your only comments on SE have been unconstructively critical. Maybe you should be running your own food blog.

@Yvonne, this is a play on my favorite flavors, I just never thought to put them all together. I'll have to make do with blue cheese dressing and a steamed artichoke for dinner to stem the cravings until I can go grocery shopping for all the other ingredients. Thanks!

Leftover Pizza + Waffle Iron = Delicious Crispy, Gooey, Cheese-Stuffed Snack

Am I the only one that likes microwaved pizza? Indulging in normal pizza makes me feel guilty; so the soggy, melty slice (or two) the day after is like the comforting porridge that slowly allows me to transition back to less transcendent, less cheesy foods.
That said, yeah, I'm fighting the urge to get a pizza just so I can cram it into my iron.

Also, I vote for OHenn's suggestion of "Zaffle" but only if there's the requisite apostrophe in front of it. :)


Pearly Meatballs (Chinese Pork Meatballs with Glutinous Rice)

After eyeing this recipe since it was posted, I finally made these last night (with some personal flavor variations) and they were a HUGE hit. I put my rice into a round container with high sides so that I could swirl one meatball in it at a time to roll the rice on firmly without getting my hands dirty. This also helps if your meat is a little softer like mine was.
I served it with steamed broccoli for a light dinner and it was sooooo good and easy. For anyone skeptical, try it, it's worth the (non)fuss.

Poll: What Do You Do With Your Crusts?

My father prefers the crust, so in my house, the real challenge is getting to the pizza slice before the crust has been cut off and consumed as a pseudo-breadstick. Haha.

Reality Check: Turkey Tacos from Del Taco

Not gonna lie, I clicked on the post just to see pics of Pixel. Although, I am willing to try the taco now that I know it won't be super gross. Kitty pics AND a taco recommendation! Whoop!

Bouchon Bakery Gets Into the Canele Game

Ah, thanks for this. Bouchon is the only way I could get a canelé in my neck of the woods and I was wondering if I should go for it. Now I will! :)

Bake the Book: Chocolate Marquise

@BillyZoom - It looks like spun sugar. Sugar and water are heated to the hard crack stage before being drawn into super thin strands that cool and harden quickly.

The Food Lab: Slow-Roasted Boneless Leg of Lamb With Garlic and Rosemary

Ah, you're a good man, Kenji. I always use garlic, rosemary, and lemon zest on my lamb. I'll have to try shallots.

Question: any chance you'll have a food lab on fall-apart lamb shoulder in time for Xmas eve? I've seen recipes that range from 2.5-4 hours in a 300-375 degree oven. I've done roasts according to your slow roasted pork shoulder with crispy skin enough times that I've got that idea down pat (ahem, like last night and just had the leftovers for lunch) and I love the end result of the super low oven. Could I apply the same idea of super low and slow until it gives in to the twisted knife to the 5.6 lb lamb shoulder? Or is there a reason everyone else cooks at a higher temp? I've only ever prepared the quick cooking cuts and I'd hate to mess up such a good piece of meat.

Cook the Book: 'The New Midwestern Table'

A meat and three veg meal. Warming "Little House in the Big Woods" kinda family Sunday dinner stuff.

Also, so happy to finally get to see Amy Thielen's book on here. I read her blog (whenever she gets the time to write) and her recipes are fantastic and her writing so beautiful. Even if I don't win a copy, I'm excited for the lucky people that will get to read it! :P

Cookie Monster: Chocolate Peppermint Snowflake Cookies

Yippee! I'm making these in a week and a half. I'll probably have to halve the recipe but I'm super excited. I'm nuts about anything chocolate/mint. Thanks, Carrie!

And that impulse purchase for a shard of peppermint bark and apple cider? I think it's just a human thing to do. I would have, too.

Scenes From the 2013 Serious Eats Cookie Swap

Ninjabread men. Omg.

It's Okay to be a California Hater at Goodwin's

Dude, it's not implicitly in the name but definitely implied that a horseshoe comes from Illinois. And that -ish is AWESOME.
Not to mention the city-specific stuff that's amazing about Chicago ________s.
All Cali has is 'cados and flip flops.

But, really, every time I bite into something with delicious, perfectly ripe hass avocado in it, I am pretty glad I'm a Californian. Ha!

The Serious Eats Guide to Port

This is so helpful! I was gifted with an 18-ish year tawny Australian port-style this past summer that I've been saving for the holiday season. It's my first foray into this particular type of wine so I've been pretty lost on what I could do with it. This was super informative. Thanks so much, Meg!

Serious Eats is Seven: Happy Birthday to Us!

Happy birthday, SE! It's been awesome watching the site and the community grow over the past few years since I discovered you guys and I'm so looking forward to the new heights SE will reach in the future. :)

This Week at Serious Eats World Headquarters

Aw, I wish I hadn't choked down my dried panettone and had thought to waffle it instead. I'm really hoping there'll be a collective how-to-waffle-everything-within-reach article coming soon. :D
Also, Yuba's REJECTED face makes me happy.

And @msecondo, I'm insanely envious of your cats.

Glenfiddich Age of Discovery Bourbon Cask: A Bourbon-Haunted Single Malt

Oh man, I love Glenfiddich. Thanks so much for bringing this to our attention. And for being so thorough in your description. It sounds really beautiful. I might have to convince my sister to help find and go in on a bottle with me. :P
Question, though. I enjoy whiskeys and the such but I'm not overly experienced in them and am always looking to learn more. Why do you feel it would benefit from a higher proof?

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