Profile

cand86

The Best Delivery Snack Packages in the U.S.

I just bought a Nature Box subscription for a friend's birthday last month . . . dang, I wish I'd had that 50% off the first box code then!

How do you like your hummus?

As smooth as possible and very lemon-forward.

What's for breakfast these days?

These muffins.

I make a batch, throw 'em in the freezer, and then take two every morning to defrost in the microwave.

Cold cereal and milk when I have time to sit down for breakfast in the morning.

What's For Dinner- Sunday Edition

@Dandbuilder It's basically just fresh ricotta (well, technically paneer, since it's made from milk, not whey- just milk + heat + acid until it forms curds, then drained), and then add half-and-half or heavy cream to the desired texture.

What's For Dinner- Sunday Edition

Sundays are usually my day to cook stuff for the rest of the week, so I can't be arsed to make something amazing for myself. However, I did make homemade cottage cheese to use up some probably-gonna-expire-soon milk (remarkably easy and so delicious), so it's cottage cheese and tomatoes on toast. And microwave mug cookie for dessert.

How Do You Make Crispy Bacon?

I've never had a problem with the microwave . . .

Trader Joe's is Like a Bad Boyfriend...

I feel like mine isn't very well-stocked? A few times I've gone there because I've seen that some obscure ingredient I need was found by someone else at their local Trader Joe's . . . and I then spend an embarrassing amount of time scouring the aisles looking in vain.

Total fun for snack foods and trying new stuff, but I just don't do that very often.

Although I will say it's the only place near me that has mochi ice cream, so that's strongly in its favor.

savory or sweet breakfast?

Savory tends to be more appealing, but then again, I also love a good dutch baby pancake with fruit, too, which made me realize I couldn't completely discount the sweet stuff.

Then again, fruity-based breakfast stuff (with yogurt or cottage cheese, fruit cups, etc.) seems in its own category apart from serious sugar bombs like donuts, syrup-drenched french toast and pancakes, and other pastries.

Poll: What Do You Do With Your Crusts?

Not eating it feels wasteful to me. But sometimes I'll work on the crust while I'm eating the rest of the slice, so that it's just a bite at the end, rather than a whole big pizza bone staring me down.

The Food Lab: Escarole and Parmesan Soup With Chicken Meatballs

Absolutely delicious! Escarole isn't stocked at my local store, so I subbed in some kale with no complaints . . . and it was quite fun doing the meatballs this way with a helper, too. They were fantastically light and flavorful.

How do you make your Hollandaise Sauce?

I usually do the same in a double boiler, but I need to try Kenji's immersion blender version , because it sounds way faster and easier (and the mayonnaise emulsion by the same method works perfectly for me).

Chain Reaction: Taco Bell's New Triple Steak Stack and Cantina Double Steak Quesadilla

As someone who understands Taco Bell's crappiness and sometimes craves it, I didn't mind the Salisbury steak filling, but the openness of the steak stack was unexpected and terrible . . . it was super-messy.

Taco Bell, you have the grills to seal your stuff shut into neat and tidy bundles. Do it.

What words are great for describing food?

I totally know what you mean about "plenty of". I usually get hungry and lip-licking when it's followed with "crusty bread", as in "serve with plenty of crusty bread", because it usually indicates that it's got a delicious sauce or broth perfect for dipping.

I'll also be pretty into stuff described as "buttery" or "tangy", or where one component of a dish is on "a bed" of something else.

Go-to "impress your date" recipe

As someone who makes absolutely delicious food about 75% of the time and creates dismal failures the other 25%, I tend to go for "safe" when I'm trying to impress others. I personally like the humble panini- more impressive than the basic grilled cheese, eminently customizable, and hey, you really can't go wrong with crispy-buttery-oozy, can you? And there's very little work involved, too. Paired with a fancy salad or soup, and it seems way nicer than it has any right to.

Breaking Bad Eats

I was thinking of picking up some Curaçao and other fixings just to make a blue drink . ..

Poll: Is Okonomiyaki "Japanese Pizza"?

If you're describing it to someone to urge them to try it, then no- it's not like pizza at all and shouldn't be described as such. If we're talking more generally, I think it's an apt descriptor- popular, round, communal, can be made to your personal topping desire just like a pizza. They're similar in spirit, but not in the things that matter to someone who's just looking to eat.

Do you Dress it up? Or Leave it Alone?

I like sliced bananas in my cereal, although I don't have Cheerios all that often any more (when I did though, a light sprinkling of sugar, always). Other fruits always seemed wrong to me- like, the banana-cereal combination uplifts both parties, while sacrificing delicious strawberries to a bowl of cereal would degrade and waste them on the unworthy.

zuchini bread help!

I pack mine tight- and I haven't even noticed any real problems with doing so or even adding a little extra (as you'll often be tempted to do if you're trying to use up waaay too much garden zukes).

Whiter than white bread in Japan

I always feel weird about missing the bread from Japan, because you're supposed to miss all the "weird" foods you can't get here in the states, but yeah, I miss the bread- it was so perfect, just pillowy soft and delicious.

Make-Ahead Salami Sub with White Bean Spread and Kale-Slaw

I wanted to love it, but the kale was no-go. Even after hanging out all night in the fridge in its olive oil-red wine vinegar dressing, it was still unpleasantly tough (and bitter, although I can appreciate a smidge of bitterness). Chewing it was impossible. I wouldn't rule out the possibility of kale being a part of the sandwich, but it either needs to specify young, tender baby kale (if such exists), heavier salting to wilt it down, clearly specifying removing the ribs, and on the whole, the kale probably could benefit from a good blanching and/or blanch and sautee so that it's actually edible.

Now, having said that, the bean spread was phenomenal. As in, I mournfully chomped down the tough kale in my original sandwich, and then dove headfirst into the bean spread with an extra baguette until it was all gone. For being so simple, it was absolutely delicious, and I really do think the sandwich's goals are admirable- the earthy, substantial spread with fatty salami and crunchy, slightly bitter kale could totally work. It's just that the kale slaw seriously needs re-working.

You favorite easy dinner

Whenever I have absolutely no energy, it's bagged salad + feta cheese + dried berries + chopped nuts + raspberry vinaigrette. Toss in tupperware, shake to combine. I can't say it's sophisticated or new or great, but it's my go-to meal and always fills me up nicely and doesn't create dishes to be washed.

Are Medium Rare Burgers Better?

I actually agree- I'd never had anything less than a well-done burger until I was in my teens and a family friend served them to us- I remember telling my mom that they were undercooked.

I don't mind a smidge of pink (and certainly medium rare and juicy is preferable to dry and medium well), but basically, I concur.

need advice for healthy foods for husband that hates veggies!

Maybe try sneaking the veggies into stuff? For example- a broccoli-based sauce for pasta, lots of chopped veggies mixed into the ricotta or cottage-cheese layer of lasagna, root vegetables boiled and mashed with the potatoes, a layer of a sliced, grilled vegetable along with the meat and cheese and whatnot in a sandwich, and so on. Basically making it so that the veggies are basically impossible to separate out from the meal, or that it's one component that kind of gets lost in the rest of the meal.

Hummus without a food processor?

If all else fails, use a lot of water (or canned chickpea liquid) to help it blend easier with the stick blender, then cook out the excess liquid before mixing with your tahini, lemon juice, etc.. I've done that before, and while it does give it a different taste, it'll work in a pinch.

Reality Check: We Try Wendy's New Pretzel Bacon Cheeseburger

I hardly ever go to Wendy's, but whilst picking up some chili for my mom one day I went ahead and ordered the pretzel bun burger (this was when they were first unveiling it) . . . I was in heaven. A regular Wendy's burger = kind of meh, but either the bun totally elevates everything, or they managed to get all the components perfect in the Pretzel Bacon Cheeseburger, because it's just really, really good. Still can't get enthused about anything else on their menu, though.

Surf & Turf Broth?

Is there some unwritten rule about not combining flavors for one's stock or broth? I recently had just a few chicken bones and a few shrimp shells, so I threw them in together to make an impromptu broth for wonton soup. Tastes more than fine, but it still felt wrong . . .

Anybody else combine various bones, or am I right that you ideally oughtn't mix them?

How To Serve Confit'd Meat?

I made a beef heart confit last night and plan on enjoying it tonight, but I've never actually had confit before- is it meant to be served chilled or room temp? Or is hot okay? And if so, how to heat it?

What sort of preparations is the meat usually used in, or is it just eaten as is?

Thanks for the help and any suggestions!

Summery Sage Recipes?

The sage plant is doing abundantly . . . but it usually evokes fall and winter dishes in my mind. Any suggestions on more summery fare that the herb would suit?

Fast food mix 'n matching

How often would you say you mix and match items from fast food joints? Only asking because I was given instructions last night to get sandwiches from one place . . . and Mcdonald's fries. I personally would just suck it up and get everything at one place. What about you?

Best fictional foods

I was watching a little "Psych" last night and it featured "Fries Quatro Queso Dos Fritos"- to quote the episode, "the ones where they inject potatoes with a four-cheese mixture, fry them three-quarters of the way, pull them out, batter them, fry them again, and serve them with bacon and an ancho-chile sour cream".

It got me thinking to the best fake recipes from TV, movies, or books that you can think of (another one that comes to mind is the "Meatsiah" from "Bob's Burgers"- beef tartare inside a burger medium well inside a burger Wellington).

What's your favorite fictional recipe?

What to do with too-thin mayonnaise?

Welp, I finally managed to get my several-times broken mayonnaise to emulsify (with an additional two yolks more than the recipe called for), but it ended up requiring me to work in some hot water- and now it's simply far too thin for a spread, and I don't want to try to thicken it up by adding yet *another* egg yolk.

So what could I do with it? What sort of recipes are there that I could use it in?

Overcooking Chicken and Internal Temperatures

I know there are plenty of things that affect meat's (in this question's case, chicken) juiciness and texture, but how much of a difference does the internal temperature make, and by how much?

I was aiming to hit 165 for some roasted birds last night but they were pulled out of the oven at 185 degrees instead, and seemed absolutely fine (yay!).

So was I lucky or would you have to have a bigger difference (like 20+ degrees from the recommended safe internal temperature), or did my brining step save it from drying out?

Food Cinemagraphs

As seen here: http://www.gilttaste.com/categories/produce

Thoughts? Kind of hard to imagine movement could really be an element of food imagery, but I have to admit, they were very creative and the pictures are just gorgeous!

Basic Sherbet Recipe

I want to make sherbet, but it seems like there are so many different recipes, not to mention people defining what makes sherbet . . . I've seen recipes that use buttermilk, that use just milk/cream and sugar (which sounds more like ice cream to me), those that who use gelatin, those that add egg whites, and those that use just sugar and lemon juice, which definitely sounds more like an ice/sorbet to me.

All I want is creamy deliciousness that is just the right consistency and taste between ice cream and tart fruitiness . . . can anybody share a standard or basic recipe for sherbet?

Crunchy Pickled Bell Peppers?

There is a sausage-tossed-with-pasta dish I've had a couple of times at an Italian restaurant, where the green bell peppers in it almost taste like they've been very quickly/lightly pickled- they simply don't have the normal flavor I'd associate with fresh sliced and sauteed bell peppers.

Looking around on the Internet, though, most of the recipes talk about a different kind of pickled pepper- one where the skin has been blistered and charred off and which are pretty soft.

I doubt it's traditional Italian fare, but either way, I'd love to recreate it at home, but I don't know much about pickling- any suggestions on how to pickle bell peppers with their skins on, so that retain their shape and a decent crunchy texture?

cand86 hasn't favorited a post yet.