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Snapshots from London: Raclette at Borough Market's Kappacasein

My sister and cousin and I came here in August and it blew our minds. We tried the raclette along with 5 different sandwiches, Neal's Yard Dairy fresh yogurt, Monmouth coffee, baklava, banana cake, brownies, and my cousin went back the next day to try the Thai curry which she proclaimed to be among the best she has ever had. It really is food lover's paradise...

From Serious Eats

Cook the Book: 'Gourmet Today'

There was pretty much only one cookbook in the house growing up in my Chinese household (which my mother never cracked open) and it was the Better Homes & Gardens cookbook. The first recipe I ever made was probably tuna casserole one Thanksgiving when my sisters and I decided to do as the Americans do and add to our standard hot pot feast. How things have changed!

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

a lot of grazing: frozen petit peas, over-medium eggs, and jacques torres chocolate bittersweet chocolate feves.

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What desserts should i make a for a bar mitvah??

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From Serious Eats

Snapshots from London: Raclette at Borough Market's Kappacasein

My sister and cousin and I came here in August and it blew our minds. We tried the raclette along with 5 different sandwiches, Neal's Yard Dairy fresh yogurt, Monmouth coffee, baklava, banana cake, brownies, and my cousin went back the next day to try the Thai curry which she proclaimed to be among the best she has ever had. It really is food lover's paradise...

From Serious Eats

Cook the Book: 'Gourmet Today'

There was pretty much only one cookbook in the house growing up in my Chinese household (which my mother never cracked open) and it was the Better Homes & Gardens cookbook. The first recipe I ever made was probably tuna casserole one Thanksgiving when my sisters and I decided to do as the Americans do and add to our standard hot pot feast. How things have changed!

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

a lot of grazing: frozen petit peas, over-medium eggs, and jacques torres chocolate bittersweet chocolate feves.

From Recipes

Dinner Tonight: Red Flannel Hash

corned beef is never really on hand for me, but bacon is!! my first taste (and, in my opinion, best rendition) of red flannel hash was at rick and ann's in berkeley. the recipe calls for steaming of the potatoes and beets separately (which microwaving might take care much faster too) and i love it.

http://www.epicurious.com/recipes/food/views/Red-Flannel-Hash-5814

From Serious Eats

Market Scene: Spring's Grand Entrance in Hollywood

@leah greenstein: the mushroom guy next to The Bread Man and across from the seafood truck has them. they were so lovely, but do get there early!

From Serious Eats

Ed Levine's Serious Diet, Week 62: What Does a Serious Eater Do with Restaurant Leftovers?

I love leftovers and don't tire of eating the same thing too quickly so at home, this isn't much of a problem. if i have people in town or if i'm out of town, when a food itinerary is planned to fit in as many meals/snacks as possible, i end up leaving the packaged food on top of a garbage can. I feel good that the food isn't being wasted, and that no one has to dig through the trash to get to it. It's amazing how when you pull the car around a few minutes later, the food is already gone. It's an unofficial movement: http://www.replate.org/

From Serious Eats

An Ode to Whipped Cream at Café Borrone in Menlo Park, California

Introduced to me in high school, when a drive across the Dumbarton Bridge was an adventure, Cafe Borrone is lovely during summer afternoons, and that whipped cream really is as good as it looks. I could use a frozen mocha right now in the 85 degree, dead-of-winter LA weather.

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

the cauliflower and brussel sprout gratin is looking mighty tasty

From Serious Eats

An Ode to the Morning Bun

I second La Farine in the Bay Area. I discovered the morning buns just as I left the bay for college because its photo was featured in a "125 Best Things to Eat" article for San Francisco magazine, and now I have to make the trip there to savor them every time I'm home. I feel like the Tartine ones can't even compare. There's a recipe for them in the La Brea Bakery book of pastries that I've had my eye on for awhile...

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

maybe because I've already tried the sour cream pumpkin pie ill use the one with the gingersnap crust

From Serious Eats

Win a Free Organic D'Artagnan Turkey Here!

I've already tried the sour cream pumpkin pie from Dorie, and it is indeed amazing, even to some non-pumpkin pie lovers. But, as a cornbread stuffing fanatic, the cornbread stuffing muffins and the cornbread stuffing with pecans and bacon both sound fantastic as well.

From Serious Eats

Cook the Book: 'Second Helpings of Roast Chicken'

I make a lot of bean salads and grain salads so olive oil and mustard are used extremely frequently. I buy buttermilk or whole milk for baking a particular recipe, and it has always expired by the time i need again!

From Serious Eats

Cook the Book: 'Fat'

Homemade pie crust. The addition of butter AND shortening makes a world of difference. Store-bought just can't hold a light to it.

From Serious Eats

Weekend Book Giveaway: 'Hungry for Paris'

i have dreams about the macarons from laduree, but i had a delicious meal at colors do brasil on my first (and last, sadly) trip

From Serious Eats

Bi-Rite Creamery for Sunny Days in San Francisco

ohhh goodness gracious. i'm a northern californian currently living in southern california and bi-rite is a must-visit everytime i return to the motherland. the salted caramel IS amazing, but my personal favorite is the brown butter pecan -- the best butter pecan i've ever had, hands down. and you can get two flavors with each "scoop" so I usually pair them together -- it's a match made in heaven. what's also great about this place is that theyre eco-conscious. you can sample as many flavors as you want with metal spoons, and they serve with compostable cups and spoons.
while you're on the street, you can't miss bi-rite market or tartine bakery. fresh bread at 5pm daily (except monday)!

From Serious Eats

Cook the Book: 'Chocolate Epiphany'

Despite all the amazing artisan chocolates out there that I've had the pleasure of sampling, See's Candy brings me back to my youth so I'd have to partake in some of their bridge mix, or scotchmallow, or pecan buds. Mmmmm...

From Recipes

Butterscotch Pudding: Searching for the Perfect Recipe

The best butterscotch pudding I can remember having is the butterscotch budino from Pizzeria Mozza in LA. I'm a sucker for salted sweets so this one definitely sings for that reason too. Here's the recipe:
http://www.epicurious.com/recipes/food/views/BUTTERSCOTCH-BUDINO-WITH-WHIPPED-CREME-FRAICHE-239847
I haven't yet tried it, but I'm quite certain it'll become a lot of the favorite for a lot of people.

From Serious Eats

Win Fuchsia Dunlop's 'Shark's Fin and Sichuan Pepper'

Because it's oh so tasty, and it reminds me of the restaurant my family owned growing up, my uncle's beef and tendon noodle soup. No other recipe anywhere comes close with the perfect balance of spice, tomato, and star anise. I was over the moon the last time I went home to the Bay Area and found that my uncle had dropped off a huge pot of it for my sisters! It had been YEARS!

From Serious Eats

Cook the Book: 'Sweety Pies'

My favorite pies are probably pecan -- nothing can beat the buttery, and slightly salty crust along with heaps of pecans, but if a singular pie has to be named, I'd have to say Ikeda's apple pie from Auburn, CA. It's a rare treat, as I never go up that way, but friends and family have been kind enough to bring the goods on the way back from Tahoe on occasion. Mmmmm...it's been too long...

From Serious Eats

Cook the Book: Lidia's Italy

mushroom and leek strudel...not the most challenging dish, but an amazingly delicious vegetarian one that even carnivores will gush over

From Talk

Sweet Potatoes/Yams

After having Okinawan purple sweet potatoes at Jar in Los Angeles, baked and served with a dollop of creme fraiche and chives, it has become my absolute favorite way to eat them. The potato's natural sweetness and creaminess of the creme fraiche make it sublime!

From Recipes

Dinner Tonight: Momofuku Brussels Sprouts

i tried this recipe last month and followed the timing to a T, yielding the same mushy mess. the sauce was definitely its saving grace, so i'll be trying it again -- perhaps even tomorrow as an updated (and pretty far from traditional) vegetable dish for Chinese New Year!

From Serious Eats

Snapshots from London: Raclette at Borough Market's Kappacasein

reading this makes me wish it were the holidays and I was at home... my family always has raclette around Christmas. but it's not really raclette unless it's topped with "rustica," a mysterious, ungoogleable blend of spices that can only be found in Switzerland.

now I am so hungry for this. agggh!

From Serious Eats

Snapshots from London: Raclette at Borough Market's Kappacasein

wow. i lived in switzerland for a year more than twenty years ago, and haven't had raclette since. again, wow.

From Serious Eats

Snapshots from London: Raclette at Borough Market's Kappacasein

i was in Switzerland last summer and we stopped in Gruyere. It is like a cheese-filled Disneyland. A tiny Medieval town with castle and all. We had a fondue and raclette lunch. It was so good, but we all were in cheese comas afterwards.

From Serious Eats

Cook the Book: 'Gourmet Today'

Thank you for participating, and congratulations to our winners:

Louisa
Jilly
leighana
Michael Z
gramvo

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

From Serious Eats

Cook the Book: 'Gourmet Today'

I received The Joy of cooking as a wedding present. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Gourmet Today'

my first cookbook was one i got from school...it was with all the students favorite recipes...

From Serious Eats

Cook the Book: 'Gourmet Today'

It was a Strawberry Shortcake cookbook that had recipes for sandwiches and other easy recipes.

From Serious Eats

Cook the Book: 'Gourmet Today'

it's actually kind of sad. My freshman year of college I worked at the corporate HQ of Fanny Farmer candy shops and for our Xmas bonus we all got a copy of the new Fanny Farmer cookbook ..... so my first cookbook was the Fanny Farmer cookbook.

From Serious Eats

Cook the Book: 'Gourmet Today'

Better Homes And Gardens, but I grew up with my mom's Betty Crocker cookbook.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was Betty Crocker's. It had all the basics and I still own it today.

From Serious Eats

Cook the Book: 'Gourmet Today'

A collection of recipes that my mom made based on my observations

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was one from our church. I know, not top quality. I rarely turn to cookbooks as a new cook because of the vast information on the internet. I would enjoy having a few cookbooks in my collection, though.

From Serious Eats

Cook the Book: 'Gourmet Today'

My Mother in Law got me a 5 ingredient cookbook that had horrible recipes which basically combined 5 canned foods into one dish meals. Revolting.

From Serious Eats

Cook the Book: 'Gourmet Today'

The first cookbook that I ever received was a book of photocopied recipes my grandfather made for me of all the traditional Italian recipes that my great grandma used to make for her family. There are some wonderful recipes in there too. From homemade tortellini, to antipasto that has to sit jarred for a year before you can eat it (to let the flavors meld).

The sad bit is that I rarely use it because so many of the recipes are so labor intensive and large.

From Serious Eats

Cook the Book: 'Gourmet Today'

My now-husband bought me the New York Cookbook when I started college, which turned me on to so many of my favorites today!

From Serious Eats

Cook the Book: 'Gourmet Today'

When I was small, I used my mother's Betty Crocker cookbook. When I married, she gave me one of my own and I use it still, although a host of other cookbooks have joined it on the bookshelves.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was Betty Crocker's Cookbook that was a 5-ring binder.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was the Company's Coming Kids Cooking cookbook - Company's Coming is really big where I'm from (Alberta, Canada), but even when I venture to another province, no one's heard of it! I don't think I made too much from it... there was a pretty good fudgesicle recipe though :)

From Serious Eats

Cook the Book: 'Gourmet Today'

My Mother gave me my first cookbook which was Betty Crocker's and I still have it today. I also gave one to my son when he moved out on his own. It's a great basic cookbook that anyone can use.

From Serious Eats

Cook the Book: 'Gourmet Today'

We had the Better Homes and Gardens Cook Book growing. Plus a binder with tons of 3x5 cards neatly written by my mother and grandmother. My favorite was cooking from recipes on my mom's index cards.

From Serious Eats

Cook the Book: 'Gourmet Today'

I remember looking through cookbooks, many of them, off the shelves when I was a kid. No one stands out.

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

Thank you for participating and congratulations to our winners:

kh503
Chilisoup1
roseteng
andymcmorrow
lemonfair

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

Recent Posts

From Talk

What desserts should i make a for a bar mitvah??

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About dimsumlikeithot

Website: http://lifewithawhisk.blogspot.com

Location: Los Angeles, CA

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