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caroliiine

  • Location: Oakland, CA

Win a Copy of 'Huckleberry'

Robyn Lee Is Leaving Serious Eats a Mere 7 1/2 Years After She Got Here

Still in shock. Who will find sad faces on pain au chocolat when you're gone?! WHO?!

But in all serious(eats)ness, I will miss your presence on this site. Best of luck in Taipei & safe travels!

Win Two Tickets to the Big Apple Barbecue Block Party

Ed Mitchell's :)

Kenji's NYC Bucket List: What I'll Miss Most

Loved reading this list. I've been dutifully going through my own NY bucket list, since I'm also relocating to the west coast this summer, so this piece couldn't come at a better time (I'm cross-referencing as we speak). Good luck and safe travels! I would give you a few of my Bay Area recommendations, but it seems like the SE-Bay Area contingent has got you covered...although, screw it - Pho Ga Long at Turtle Tower was my go-to for those cold foggy nights. :)

The Model Bakery Cookbook: Promo Code and Giveaway

Cook the Book: 'Flour, Too'

almond croissants

AHT Giveaway: Case of Pat LaFrieda Burgers

big bun but small patty!

Win Two VIP Tickets to STREETS International, May 1st

chicken and lamb over rice

Win 2 Tickets to Sweetlife: A Music + Food Festival!

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Any of the 4th of July BBQs we had in our backyard growing up, with my dad at the grill and my mom bringing us trays of food.

Holiday Giveaway: The Amazing Thermapen Thermometer

thanksgiving dressing

Seriously Delicious Holiday Giveaway: Korin Knife

Holiday Giveaway: The Amazing Thermapen Thermometer

Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box

Seriously Delicious Holiday Giveaway: Korin Chef Knife

Holiday Giveaway: The Amazing Thermapen Thermometer

My thanksgiving dressing!

Seriously Delicious Holiday Giveaway: The Baking Steel

sausage and mushroom!

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

with mozzarella or melon!

Sweet Technique: How To Shape Pie Crust

If I wanted to use cutouts for the crust of a pie that requires blind baking (like pumpkin for instance), do I blind bake it altogether and add the filling, or do I put the cutouts on after the crust is filled?

Ask The Food Lab Anything, Thanksgiving Edition

I tried your stuffing recipe last year and loved it, but I felt like the sausage came out a bit on the dry/hard side. Is there a way to keep the sausage a little more tender?

Behind the Scenes Tour of a Sugar Shack in Quebec

I was lucky enough to catch Sugar Shack last Saturday at the Food Festival, and it was definitely my favorite festival piece that day. It was really a well done, heartfelt, charming piece, and your Audience Choice Award is well deserved. Congratulations!

Win Two VIP Tickets to the 2012 NYC Food Film Festival, October 17 -21

The cooking scene at the beginning of Eat Drink Man Woman.

Bake the Book: Baked Elements

Cook the Book: 'This is a Cookbook'

short rib sliders

Win Two VIP Tickets to the 2012 Vendy Awards on Saturday, September 15th

I always go to Rafiqi's near FIT.

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The Arbequina Oil From Séka Hills is My New Favorite Extra Virgin Olive Oil

I was first introduced to the Arbequina extra-virgin olive oil from Séka Hills by Chef Jesse Ziff-Cool. It was an exceedingly simple dish: A smear of gloriously creamy goat cheese on a crouton with a little slice of fresh California fig, a couple of thyme leaves, a sprinkle of salt, and a drizzle of that oil.

That's a combination that's hard not to swoon over, but it was the olive oil that really blew my mind. Holy s*%t! I thought to myself. What is the gorgeous stuff? And how could something with such a mild flavor still taste so good?

More

The Physiology of Foie: Why Foie Gras is Not Unethical

Video or photographic footage of one badly managed farm or even a thousand badly managed farms does not prove that the production of foie gras, as a practice, is necessarily harmful to the health or mental well-being of a duck. Foie gras production should be judged not by the worst farms, but by the best, because those are the ones that I'm going to choose to buy my foie from if at all. More

Equipment: What's the Difference Between a Skillet and a Sauté Pan?

The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape. A sauté pan, from the French verb meaning "to jump" (sauter) has a wide flat bottom, and relatively tall, vertical sides. A skillet, on the other hand, has sides that flare outward at an angle. But the real question is, when should you use each one, and do you really need both? More

Knife Skills: How to Sharpen a Knife

Personally, I find nothing more frustrating in the kitchen than a dull knife. Not only does it make prep work a chore and your finished product less attractive, it's also downright dangerous. A dull blade requires more pressure to cut into a food, and can easily slip off of a tough onion skin and into your finger. Ouch. Here's a slideshow on how to sharpen a knife with a sharpening stone, with recommendations on what stones to buy. More

Chinese Food Carvings

[Photograph: national Palace Museum] That's not a glistening chunk of pork—that's a stone carved to look like a glistening chunk of pork. The "Meat-shaped Stone," along with the "Jadeite Cabbage," made during the Ch'ing Dynasty (1644–1911) are some of the most famous pieces at the National Palace Museum in Taipei, Taiwan.... More