christine h.

I work to fund my eating adventures, and work out to undo said eating adventures.

  • Location: SMF->SAN->JFK
  • Favorite foods: veggies + carbs + spicy
  • Last bite on earth: not picky, grandma's deep-fried meatballs will be my first bite off this earth. :)

Latest Comments

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

Robyn! You were my gateway to the wonderful world of Serious Eats many years ago, when I was fresh to NYC and just starting to explore the city's bounty of edibles. I had linked to your blog from somewhere, left a comment on a post, and was SO ecstatic to receive a reply from you the next day! I was in NYC from 2007-2013, and you and SE provided the motivation for many fooding adventures over the years. Thanks for always keeping your readers in mind, have a wonderful time in Taipei, and I hope you'll check in with a guest post from time to time!

23 Asian Noodle Dishes We Love in NYC

It is so hard to check this website when I no longer live in New York :(

Where Do You Eat Alone in New York?

Xi'an Famous Foods and ramen places - especially this with monstrous wait lines, a party of 1 is much more likely to get seated earlier!

Win Pop Chart Lab's 'The Various Varieties of Fruits'

les tomates! (pretty much the only french i remember)

Best Moments in Serious Eats Land in 2013

(Psst -- might want to double-check the spelling of Fuchsia Dunlop's name on page 26!) Thanks for the compilation, always fun to relive the good memories :)

This Week at Serious Eats World Headquarters

I know this is a food website and all, but seeing Hambone and Yuba is the highlight of my Friday afternoons! Happy hour is the next-best highlight. :)

Cook the Book: 'Gluten-Free Girl Every Day'

Stir-fried rice noodles with ground pork, mushrooms, and cabbage -- and then a ton of Sriracha!

Spirited Sichuan, No Apologies, at Lao Cheng Du in Flushing

Fantastic writing! Now to round up a group and head over on the 7 train ...

Farewell, Serious Eaters!

Thank you Alaina, for everything you've done to bring SE to the wonder it is! Hope you get to take a little breather before moving onto whatever's next ... and spend some quality time with little Malcolm! He's such a cutie -- like his mommy!

Cook the Book: 'Every Grain of Rice'

liang pi -- xi'an famous foods style!

i was actually in xi'an over christmas break with another XFF fangirl, and we walked up and down the streets of the muslim quarter sampling the "authentic" liang pi they had there. unfortunately, while the chinese versions were cheap and tasty, we both found ourselves wishing we had the NYC version!

Day Off in NYC: What You're Eating on MLK Day

Hey Ed, hope you weren't disappointed by Absolute Bagels this weekend - they've been closed by the Health Dept. for an indeterminate amount of time. Just curious, what ranks #2 on your list for the neighborhood?

Cook the Book: 'The Kimchi Cookbook'

I can't decide between kimchi, sauerkraut, and half-sours ... a serious pickle to be in, huh?

Serious Eats Is Six: Happy Birthday to Us!

Happy Birthday, Serious Eats!

(and thank you to all the SE staffers who make the site what it is -- your masterpiece is one of the biggest reasons I can't bring myself to leave New York!)

Cook the Book: 'Mac and Cheese'

lobster mac n cheese at macbar ... they're really generous with the lobster, too!

Snapshots From the Sacramento Burger Battle

Serious Eats, in my little cowtown-hometown? Never thought I'd see the day :)

Cook the Book: 'Vegetables, Revised'

A trio of root vegetables: kohlrabi, turnips, and parsnips.

(Good thing winter's a-comin'!)

On The Game Trail With Joe DiStefano: A Tour of Flushing and Elmhurst's Asian Enclaves

Yup, you're right -- "shui jiao" should be boiled dumplings and "jiaozi"is the generic version. I showed my recently-moved-from-China coworker the pictures, and he was really impressed (especially by the frog drumstick!). He thinks that the open-ended potstickers are more common to the southern parts of the country. More eating research needs to be done. :)

On The Game Trail With Joe DiStefano: A Tour of Flushing and Elmhurst's Asian Enclaves

@Chris -- Apart from this food stand, I've also had the open potstickers at a Sichuan-style restaurant in Chicago and a roadside dumpling shop in Taiwan. My feeling is that they're a more authentic take on the usual potsticker since an open-ended shape wouldn't freeze well (spillage) and would have to be prepared fresh. As for nomenclature, both the open and closed ones fall under "guo tie" since they're both pan-fried. You might be thinking of "jiaozi," which is the generic term for a dumpling that's boiled.

As for which style is proper, I will assume that the average Chinese person eats more of the closed guotie since they're ubiquitous in grocery stores and can be prepared in advance. My parents always kept a freezer shelf stocked full of them, and it was one of the first things I was allowed to cook for myself. :)

On The Game Trail With Joe DiStefano: A Tour of Flushing and Elmhurst's Asian Enclaves

@simon It's all part of the same dish. Guo tie (the potsticker) is usually a thin dough wrapped around a long meat/vegetable filling, sealed, and pan-fried. This vendor leaves his potsticker open on the ends, and the crispy pancake forms when he pours water over the dumplings and allows the starch-laden solution to crisp up over the pan while the potstickers cook.

Daily Slice: Sullivan Street Bakery, NYC

This slice is hands down my favorite one in NYC. I wish I could learn to love all the other variations they have, but none of them match up to a good corner slice of the cauliflower!

Knead the Book: Southern Biscuits

Gravy and honey together ... did it once as a kid, still haven't kicked the habit!

Cook the Book: 'Herbivoracious'

Grilled portobello cap with roasted summer veggies!