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From Serious Eats: New York

Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?

I learned to cook in a 1970 Silver Streak trailer that was 8' wide and had two propane burners. No, a kitchen is not an excuse.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Plain ol' chocolate chip cookies, and I definitely haven't outgrown those

From Talk

Holiday baking ideas for gifts to mail?

Baklava, it keeps for a while and it fits well into short, rectangular containers

From Talk

Must-Go Places in San Francisco, Portland, and Seattle

Tilth is fabulous, one of my favorite local restaurants. They have a regular testing menu and a vegan menu. Everything there is organic, too.

Other places include:
Skillet Street Food - exactly what it says
La Carta de Oaxaca - delicious Mexican, especially the mole
Beecher's Handmade Cheese - get the tomato soup and grilled cheese
Quinn's - gastropub

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Recent Comments | Response to Comments

From Serious Eats: New York

Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?

I learned to cook in a 1970 Silver Streak trailer that was 8' wide and had two propane burners. No, a kitchen is not an excuse.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Plain ol' chocolate chip cookies, and I definitely haven't outgrown those

From Talk

Holiday baking ideas for gifts to mail?

Baklava, it keeps for a while and it fits well into short, rectangular containers

From Talk

Must-Go Places in San Francisco, Portland, and Seattle

Tilth is fabulous, one of my favorite local restaurants. They have a regular testing menu and a vegan menu. Everything there is organic, too.

Other places include:
Skillet Street Food - exactly what it says
La Carta de Oaxaca - delicious Mexican, especially the mole
Beecher's Handmade Cheese - get the tomato soup and grilled cheese
Quinn's - gastropub

From Serious Eats: New York

Do Restaurants Get A Political Voice?

Sure, restaurant owners can advertise whatever political/social/religious belief they want - but I don't have to patronize their business. As long as they understand and accept the consequences of emblazoning their politics on their storefront, they can do whatever they want.

Of course, as a conservative living in Seattle, I'd starve if I avoided the coffee shops/stores/markets that advertise for Obama so I just ignore the political proselytizing.

From Talk

Are foodies Democrats or Republicans?

Hi, I'm CulinaryRabbit and I'm a professional software geek who is an eco-conscious, fiscally conservative libertarian. I would liked to have seen Ron Paul or Mitt Romney nominated on the Republican ticket, but alack, alas.

People always assume I'm liberal because I'm female, young, and not white, and I haven't met a single conservative, fiscal or otherwise, since moving to Seattle, particularly not in the food scene. But that's ok since I don't care about politics on a personal level; I just want the government away from my food choices, out of my wallet, and out of my home.

From Talk

what are you planning to eat for the fourth of july?

Making dinner for my husband and myself: baby back ribs, baked beans, corn bread, cole slaw, and mint-fudge ice cream sandwiches (with homemade mint ice cream courtesy of a David Lebovitz recipe, and double chocolate cookies). I have some sangria soaking in the fridge as well.

From Talk

Meals per month not cooked at home

Twice a month, and they are usually nicer meals. Of course, I don't save very much by cooking every other meal as I will readily drop $25.00 on a pound of porcinis at the farmer's market. In college I didn't eat out for about three years, and cooked everything I ate on less than $100.00/month (except for the occassional meal out courtesy of my parents). I wish I could still do that, but an addiction to high-quality and sometimes pricey ingredients foils me.

From Talk

Eating in Seattle, Vancouver, and in between

Thai Tom in the University District of Seattle
Txori in Belltown

From Talk

Where to eat in Seattle / Lynnwood / Bothell - Washington

Tilth - organic, local, seasonal, and absolutely delicious. Has a very "Seattle" vibe.
Cremant - Casual but elegant rustic French fare (the duck confit is amazing). Bring an appetite.
Sitka and Spruce - the menu changes daily, but you have to arrive at opening (~5:30pm) if you want to get a table.
Quinn's - Gastropub in the Capitol Hill district.

Many of the little shops and stalls in the Pike's Place Market are great for a quick bite. You can get meat pastry at Piroshky Piroshky, lamb pita at Mr. D's, or macaroni and cheese at Beecher's Cheese, to name a few. And there is good Thai food everywhere.

From Talk

Cold Cereal Confessions

Another vote for Kashi GoLEAN Crunch - my not-so-secret shame.

From Serious Eats

Photo of the Day: Alternate Name for Brussels Sprouts

That is my favorite produce stand in the market. They also put out signs for "Oh My God" fruit. I learned this when I was given a sample of pear, and the first words out of my mouth were "Oh my god", at which point the vendor pointed to the sign: "Oh My God Pears"

From Talk

Cold Cereal Confessions

Weirdly enough, I hate most sugary things but LOVE Cinammon Toast Crunch. But I also like plain cheerios.

My college hang out used to be a tiny underground cafe where they had things like endless cups of coffee or cereal for two bucks. You could just keep on getting up and going for more. I had many a late night just eating bowls of Cinammon Toast Crunch while doing school work...

From Talk

Cold Cereal Confessions

I love cheerios and kix as a child. I like to eat mildly flavoured cold cereals, and not sugary ones.

From Serious Eats: New York

Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?

I rarely cooked when I lived in a studio apartment with a small kitchen where there was no counter. The fridge, stove, and sink took up all the space. Okay, maybe there was a 1/4" of counter space between the stove and the sink. It wasn't the cooking itself that are a nuisance, it was the prep work and cleanup.

In my new apartment, where I have an actual counter, I cook all the time.

From Serious Eats: New York

Is a Small Kitchen an Excuse for Bad Cooking or Not Cooking at All?

pretty strong consensus here and I totally agree. I had four tiny burners in a tight hallway in my first apartment, and I have four slightly larger burners and a small counter in my current place. Hosting dinner parties is definitely possible and there are no limitations if you plan creatively.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Thank you for participating, and congratulations to our winners:

MajaMez79
valeriam
windattack
brandi

wgsims

Winners have been notified by email and also appear on our Contest Winners page.

From Talk

Holiday baking ideas for gifts to mail?

@carolrsfMISSESTEXAS I knew those cookies because MY sister makes them every Christmas :-)

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

Grandma Crocetti's Italian fried dough cookies., cenci. So good. And the best part was the powdered sugar you got all over yourself when you ate the cookies.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

It is a tie between my mother's cinnamon rolls -- made with raisins and just the right amount of vanilla glaze -- and her recipe for blonde brownies with chopped walnuts and chocolate chips. I just made my mother's blonde brownie recipe for my three year old daughter and she can't get enough of them. Eating them reminds me of my childhood.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved Chocolate Pinwheel cookies. I still love them today!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

rugalach
my mom's lemon meringue pie
rice pudding
cup custards at Horn and Hardart

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I was always most excited when my mother made her chocolate chip mondel bread / mondel brot. I certainly have not outgrown it - now, I make it myself (not too often!).

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I loved the peanut butter cup sundae from Friendly's ice cream. two scoops of vanilla with chocolate fudge and peanut butter sauce, with whipped cream and a reese's peanut butter cup on top!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

When I was growing up, my mother made the most amazing Chocolate Cream pies! I STILL ask for one when I go to visit her!!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

I have never outgrown my love for almost anything chocolate. My favorite dessert as a child was a blackbottom pie from a local bakery. I have tried it other places and have looked through (and baked) dozens of recipes, but I have never been able to find a decent substitute since the bakery closed down. Thank you for the opportunity to participate in this giveaway!

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My fave was and still is chocolate brownies. Mmmm...

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

My Mom made this cookie with 3 ingredients, peanuts, Capn Crunch's Peanut Butter Cereal, and almond bark, melted to hold it all together. I think I've outgrown it -- mostly because Capn Crunch just changed the consistency of the cereal -- takes some getting used to.

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About culinaryrabbit

Website: http://culinaryrabbit.blogspot.com

Location: Seattle

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Last bite on earth: Roasted marrow bone with toasted bread and salt, creme brulee.