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canihavesome

Kenji's Excellent Asian Adventures, Part 4: The Long, Smelly Road to Chengdu

Great article Kenji and also @pdonphillips. Thank you for your candid reviews, it is much appreciated and the sort of thing I want to read.

How I Built a Barbecue Restaurant in Brooklyn: Surviving the Off-Season

I always find your column interesting. Then I crave BBQ pork. :)

Crepes with Blackberry-Rhubarb Compote

This recipe sounds great. I plan to make it as soon as I can buy rhubarb at the grocer. Thanks!

Children of the Corn: Baby Corn, Demystified

I think canned/jarred baby corn is not tasty or worth the expence except to get kids interested in eating salads.

Interesting article. Thanks!

How to Make the Best Cashew Chicken at Home

So interesting. I love to learn these kinds of things. Thank you!

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

Thank you! I always learn something good to know from your lab articles. :D

Chili Cheese Dog Grilled Cheese

This is a wonderful idea. I'm going to make this with some jalepeno hot dogs. Thanks!

How I Built a Barbecue Restaurant in Brooklyn: The Sounds of Being the Boss

Thanks for another great article. Your honesty is always refreshing and interesting. Much success to you! :)

Freeze Fresh Herbs for Long-Term Storage

This is most helpful. I like the idea of oil and herb and then freezing flat. I do this with minced garlic but leave out the oil, breaking of chunks as needed. Thanks!

How Cereal Became the Quintessential American Breakfast

Enjoyed the article. Thanks!

Parched Corn and Rye Coffee: Eating as a Civil War Soldier

Interesting article! Thanks!

How I Built a Barbecue Restaurant in Brooklyn: Why No One Opens on Time

A smile is on my face. So glad that you are continuing to write on SE and that the Swine is doing fine. May God continue his blessings upon you. :)

The Food Lab: How to Grill or Broil Tofu That's Really Worth Eating

@ChocolateBe...You are right, there was an episode on "Monsters Inside Me" where a man had a steel brissle impaling his intestine.

I like to scrape the grate with a steel spatula then rub the grate with an oil soaked paper towel as Kenji has mentioned.

How the Northeast Set the Course of the American Cheese Industry

I believe that cheese is my most favorite food. Thanks for this interesting article. :)

How to Turn Beans Into a Creamy Vegan Pasta Sauce

I used puréed beans as a sauce for chicken enchiladas just the other day. Works great!

Screw Valentine's Day: A Greasy, Meaty Menu for Your Dark, Gloomy Soul

Great title, fun read! Thanks!

Know Your Chicken: What USDA Poultry Labels Actually Mean

Great article! Thanks!

How I Built a Barbecue Restaurant in Brooklyn: What Happens When a Restaurant Dies

Always so interesting, your article is great as usual.

My heart goes out to those unfortunate employees. I hope they will be reemployed right away.

How I Built a Barbecue Restaurant in Brooklyn: Stumbling Into the Beer Business

Enjoyed another great segment of your ongoing trials and successes. :D. Cheers!

How I Built a Barbecue Restaurant in Brooklyn: Why Would Anyone Want to Open a Restaurant?

I do wish that we lived nearby! Thanks for sharing your thoughts, always interesting.

Happy Holidays From All of Us at Serious Eats

Thanks, same to you all too!

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

Enjoyed your enthusiasm and your article. Thanks!

Meet Smørrebrød, the Best Sandwich You're Not Eating

Enjoyed the article, thanks. :)

Why You Should Own a Pair of Good Kitchen Shears

I've had a pair of Cutco shears for over 30 years. The door to door sales person cut a penny in half to impress, LOL! They get washed in the dishwasher and they are still sharp and cutting well.

How I Built a Barbecue Restaurant in Brooklyn: Changing the Menu and Considering Feedback

Always so interesting to read the latest with your restaurant. I like the Greek gentleman's advise!

Chilies Restaurant and Veterans Day

We were happily surprised today that Chilies had a free meal for a veteran or active service person. They had a special menu with various items, things to suit most diners.

We want to say thanks to Chilies for their 'give back' to our brave armed forces personnel.

Your favorite pancake/topping?

I just made pancakes: used half ww flour and half regular. After a spread of butter on the pan and then putting on some batter, I sprinkled some frozen blueberries on each and then a little granola.

Served them with some chopped walnuts over the top and regular syrup on the side (maple would have been better but I'm out of it at the moment).

Do you have a favorite pancake/topping?

Ice Crystals in packaged food

Some bread that I had in the freezer developed a large amount of snowy ice in the package.

Do the ice crystals form from the moisture in the bread?

What is your advice to prevent this?

Goodies in the mail?

Now is the time of the year that I plan my packages for mailing as gifts to friends and family.

These include toffee and a couple of different fudges, some cookies and maybe a sweet bread. Then something new and different that I haven't sent before.

Maybe you can give me some new ideas? What goodies would you want to receive in the mail?

Bruising the fruits/avocados rant

I am tired of bringing home avocados and fruit that people pick up and squeeze, pick up another and squeeze, again and again. When I end up purchasing such fruit, there are the bruises from this squeezing.

When shopping, I can tell when I pick up a fruit or avocado if it is ripe/soft without squeezing it and when I see people doing this at the market, I can only turn away, annoyed.

What bugs you?

Message font harder to see now.

Wow! Lively new look! :)

I see that title fonts are much larger than before but it also seems that the post messages are in a smaller font?

While you are getting the bugs out, is it possible to make the message font bolder or a bit larger?

Thank you for your consideration on this.

What are you eating on JULY 4TH?

I'm surprised no one has posted this yet, unless I've missed it?. So, Serious Eaters, what are you cooking up on the Fourth? I just got back from grocery shopping. I am making a low country boil with shrimp, mussels,... More