Serious Eats: bster18's Profile

Thank You Nick. This is a truly fantastic dish. The pasillas I used had enough spice to give the spaghetti some oomph. I used cream and it made a rich dish, which is a good thing.

bster18 at 4:21PM on 10/29/11

From Talk

What to put on the grill for Labor Day???

What can I have with a steak?

bster18 at 12:55PM on 09/03/11

From Talk

Best (or worst) Inspired Cooking Moment!!

My best cooking moment came when I made a cake for a wedding and everyone loved it .

bster18 at 12:45PM on 09/03/11

From Serious Eats

Snapshots from New Orleans: Willie Mae's Fried Chicken Is Still Awesome

Thanks for the response. If anyone has any other great fried chicken recipes, please share.

bster18 at 1:37PM on 06/21/11

From Serious Eats

Snapshots from New Orleans: Willie Mae's Fried Chicken Is Still Awesome

Is there any way Willie Mae's management would be willing to share the fried chicken recipe?

bster18 at 7:46PM on 06/20/11

From Serious Eats

Taste Test: Granola Bars (and Friends)

Thank you to the people at Kashi.
I like Kashi's Honey Almond Flax bars. They are crunchy, and sweet from the honey. Often I'll eat a Kashi granola bar around 3:20 p.m.

Kashi Go Lean Crunch cereal is good, too.

Anyone tried Kashi cookies?
Thank you.

bster18 at 6:32PM on 05/03/10

From Talk

Inexpensive eats in Newport, Rhode Island?

Thank you all.

bster18 at 7:28PM on 11/02/09

From Talk

Anyone use pumpkin (or apple sauce) and oil to replace butter?

Thank you for a timely post. As part of a fast I'm doing with others from church, I'm fasting from dairy (except mayo), so trying to stay away from eggs and butter during this time. I love dessert, so looking to replace eggs and butter with tasty alternatives. Thank you all for contributions.

bster18 at 5:35PM on 11/02/09

From Recipes

Eat for Eight Bucks: French Onion Pastina

Hey everyone,
I didn't make the Parmesan crisps.

bster18 at 6:06PM on 05/24/09

From Recipes

Eat for Eight Bucks: French Onion Pastina

Good tip on using the mandoline, howlandwolfe.
I substituted shortened strands of whole-grain spaghetti in place of acini di pepe (or other small pasta like orzo), added a bit of water to deglaze and started pouring in beef broth without measuring. I used one onion, whereas the recipe calls for two large for two servings. And I probably threw in too much pasta. Anyway, this is a savory way to use spaghetti away from the tomato-based sauces. The beef stock gives it some heft and Parmesan, well, that just makes many foods better. Slurp the spaghetti, coated in the beef stock, which has a little flour and dried thyme mixed in. If you can find a good-quality beef stock, all the better. It might not be the most visually-stunning, or exciting-sounding dish, but it tastes good and it's a recipe that could feed a group.

bster18 at 5:57PM on 05/24/09

From Photograzing

Hummingbird Cake

Do you have a good hummingbird cake recipe? Thank you.

bster18 at 8:36PM on 05/02/09

From Talk

Cooking grits

These were made from corn grits. The sweet potato roasted in an oven, then was pureed and added to the grits. The grits have honey, butter and chipotle chile liquid (it was watery, maybe from defrosting).

bster18 at 5:26PM on 11/18/08

From Serious Eats

Food Critics and Anonymity: Does It Impact Reviews?

I have reviewed restaurants for a magazine where prior arrangements have been made. I've tasted some good things and was treated well on these visits. One chef even invited me back into the kitchen to watch naan bread cook inside a tandoor oven! I would hope the staff treated me the same way they would any customer. This covers the entire experience, from service and atmosphere to quality and presentation of food. But there is the possibility they tried to ramp up the "pamper" factor in hopes of gaining a favorable review. I have also written about restaurant experiences on my blog. On these occasions, I didn't reveal (at least verbally) to the staff of my food writing intentions, though the camera and notepad did come out. Whether this affected service or quality of food, I don't know. Perhaps I should return to a place again, without arrangements, to compare and contrast experiences.

bster18 at 7:17PM on 06/23/08

From Talk

Headache Help!

I visited the doctor last year after I suffered from two or three straight nights of powerful-pounding headaches. He thinks they are migraines, so he prescribed Imitrex. You're supposed to take it at the onset of a headache so it can work. I took one the other night before bed. Woke up the next morning and the headache was gone.
Excedrin has worked in the past, but I hesitate to take it if I want to sleep.
I hope you feel better soon. Bad headaches are horrible.

bster18 at 8:38PM on 06/09/08

From Talk

How blessed (or lucky, depending on how you view it) are we?

Thank you for this post! We are truly lucky to have options of what to eat for every meal. Open up the refrigerator or pantry and "Wala" (if that's how you spell that) the choices are there. Knowing that we have clean water, as well, is such a blessing. I love fresh fruits, going to the farmers' market and browsing around. Honey is amazing - use it in green tea, on oatmeal, on PB and banana sandwiches - YUM!!. We are blessed!!

bster18 at 8:32PM on 06/09/08

From Talk

Doughnuts

Thank you.

bster18 at 2:28PM on 06/09/08

From Recipes

Sack Lunch: Beluga Lentils and Broccoli Rabe

Hi Ms. Bellinger,
I enjoyed a great dish of lentils and leeks with a mustard-herb butter that appeared in Gourmet magazine. I used thyme and parsley for the herbs.
Have you been to Lucques in West Hollywood?

bster18 at 4:37PM on 05/19/08

From Serious Eats

Where to Find Duck Fat French Fries Across the Country

Duck fat cooked the 'pork schnitzel' I dined on at the Crow Bar and Kitchen in Corona del Mar, Calif. The place has a very fun, creative menu.

http://crowbarcdm.com/

bster18 at 6:56PM on 05/14/08

From Talk

Types of Onions in Cooking

I use yellow onions as an all purpose onion. Red onion is good for color as in, say a mango salsa with jalapenos, cilantro and mint.
Caramelizing onions are fantastic! They get sweet and can dress up anything from quiche to grilled sausages, burgers, you name it. Might have to try with red and/or maui or sweet onions.

bster18 at 7:51PM on 05/08/08

From Talk

Have higher food prices affected food bloggers?

Yeah, maybe this is a call to blog about affordable, budget-friendly recipes during these times to help others.

bster18 at 2:09PM on 05/07/08

From Serious Eats

Peanut Butter and Jelly: A Serious Eats Special Report

Crunchy PB (preferably all-natural with no hydrogenated oils), sliced banana and honey between slices of seven-grain or whole wheat bread.
Has anyone ever tried/made/know where to purchase peanut butter-banana ice cream?

bster18 at 2:01PM on 05/07/08

From Serious Eats