Serious Eats: coolname's Profile

from what i have read here and know from experience a key is to use Everclear or other high-proof neutral spirit. The problem is it may not be available in all states.

coolname at 9:37PM on 09/09/09

From Serious Eats

The Joys of Unnaturally Flavored Sodas

i just googled ski and the web-site say natural. hmm. i can't check because they don't have it where i live. but i'm sure my dad has a case of re-fillable bottles and he can check.

coolname at 10:19PM on 07/09/09

From Serious Eats

The Joys of Unnaturally Flavored Sodas

in and around st. louis they have vess soda. many flavors. i'm not sure if they are all still around (i don't live there any more) but i liked peach, pineapple, cream, grape, and orange called whistle and most of all strawberry.
also, a soda that i think is artificial and natural is ski. the best.

coolname at 10:16PM on 07/09/09

From Talk

Argentine cooking / recipes from Argentina

i just a long time in Argentina. at asados the vegatable dished are very simple. simple salad of leaves or sliced tomatoes. maybe pickled eggplant or zuccini. lots of bread and often mayo as a condiment. something interesting is proveleta: grilled or griddled wheel of provolone cheese with diced tomatoes, oregano and maybe some cumin.
herb and spice use is minimal and most food is rather simple. oregano, some cumin, parsley (fresh) paprika and a bit of red chili. lemon juice and garlic.
check out this article in the boston globe:

http://www.boston.com/lifestyle/food/articles/2009/05/20/asado_a_cookout_that_is_more_than_a_meal/

coolname at 11:23PM on 06/14/09

From Talk

What's your favorite kind of meat?

squab

coolname at 4:18PM on 06/03/09

From Talk

Moving to Boston: What's in Store?

i'm not sure about mexican food in boston being great but Taqueria Mexicana in Somerville is good. Also check out eastern standard (close to fenway), Grill 23 and Bar for great (and expensive) steak, Flour Bakery for pastries and sandwhiches, and Bukowskis for cheap burgers (happy hour) and extensive beer selection!

coolname at 5:20PM on 05/05/09

From Talk

What do you miss? (to: expats and others!)

i left boston to spend an extended time in argentina. i miss island creek oysters, fried clams, heinz ketchup, and tobassco.

coolname at 8:55AM on 04/19/09

From Talk

Cooking an American meal in Italy

i am living in argentina right now and last month i made my friends (i'm surfing their couch) a complete thanksgiving dinner. it took about 4 phone calls to track down the turkey but everything else was at the central market.

coolname at 11:31AM on 04/17/09

From Serious Eats

For the Road Warrior: Dining Out Near U.S. Airports

la bodega winery inside the dallas airport is pretty cool. there is local wine (i heard a rumor that they actually make some within the airport) and they have some nice cheese plates and whatnot.

coolname at 10:21AM on 02/21/09

From Talk

Queso de Freir, Anyone?

i love that stuff. it is great with all sorts of latin/caribbean flavors. i like it with a grilled skirt steak and some chimichuri sauce.

coolname at 4:56PM on 01/25/09

From Talk

Favorite Savory Uses for Plain Yogurt?

tzatziki!!!

coolname at 9:20PM on 01/23/09

From Talk

Challenge: Grey Foods?

eggplant pulp

coolname at 3:13PM on 01/23/09

From Talk

Serious Efforts: Oily Mac n' Cheese

i would cut back on all the cheese on top. try using equal parts of cheese and panko pulsed together in the food processor.

coolname at 11:47AM on 01/22/09

From Talk

What to Do With: Farmer's Cheese?

i have made mac n cheese w/ just about all cheeses. if you are going for the custardy type baked mac stir the farmers in with your egg mix. if you are going the creamy/saucy way- make the white sauce base, add your harder cheeses then finish with the farmers.

coolname at 8:42PM on 01/21/09

From Talk

Help with Biscuits and Thickening a 'Gravy'

before, i thought i could just offer some good advice. but now this is getting coincidental. my dad is the only one who ever made me biscuits and gravy. and until now i thought he and i were the only ones eating saltines with butter. i won't be seeing him for quite some time (i'm moving overseas) and i really miss him already

coolname at 12:11AM on 01/19/09

From Talk

Help with Biscuits and Thickening a 'Gravy'

collect the fat off the top of the chilled stock and use it to make a roux (equal parts fat and flour-by wieght) to thicken the gravy. that way you add another layer to the chicken flavor.

coolname at 10:05PM on 01/18/09

From Talk

Onion Dip Missing a Certain Zing

well, if you like commercial dips and the taste of the lipton mix i think i know what you are missing. MSG! add a dash or two of ACCENT.

coolname at 6:09PM on 01/18/09

From Talk

Loose Tea Question: Help!

~boil water in kettle or pot.
~pour water into container.
~add tea.
~brew to desired strength (be careful it is easy to over-steep.)
~strain through a colander,sieve,etc.
~chill.
if you add to ice while it is still hot brew it stronger..

coolname at 6:45PM on 01/16/09

From Talk

Safety and Ethiopian Beef Kitfo

if it a sketchy resto. i'd be a bit worried. if it seems like a decent place your fine. i find most people are way too worried about food-born illness. i have a feeling we all get it more often then we think. a couple trips to the loo in one day isn't so bad.

coolname at 4:43PM on 01/16/09

From Talk

Anchovy Fillets or Paste? Substitutions OK?

I'm down w/ the paste. I rarely can use a whole can of anchovys and they are a pain to store.

coolname at 4:40PM on 01/16/09

From Talk

Bloody Mary Is the Girl I Love

V-8, worchestershire, lots of horseradish, lots of lemon juice, dash of olive juice, dash of Guinness, dash of celery salt or even better Old Bay. Stoli. Not too much ice. Celery.

coolname at 3:03PM on 01/16/09

From Talk