Aya Kristen Alt

I like food.

  • Location: Upstate New York
  • Favorite foods: All of them except raw carrots.
  • Last bite on earth: My grandmother's katsu kare.

Latest Comments

Forget Raw: Roast Your Radishes for Maximum Mileage

I only like radishes cooked, or minced up very small on top of tacos. they're too spicy!

Eggs en Cocotte: An Easy (But Often Forgotten) Egg Breakfast

Just do it in the toaster oven if you're worried about turning the oven on....

Hot Ward 8 Cocktail

So I made this with Rittenhouse rye, and it was delicious, but the boiling water was not enough to heat up the rest of the drink to more than barely lukewarm. I stuck it in the microwave for a few seconds and that did the trick. Yum!

Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients

These are entertaining comments. I think most of them agree, even if they don't think they do.

I am an American. I can estimate what 6 cups of onions is without taking out a measuring cup, no problem, but 400g of onion? no freaking clue. The Europeans? vice versa. It's not an issue of better or worse... it's just what we're used to... and the point is that it doesn't really matter when you're cooking! The accuracy of mass vs volume vs whatever doesn't matter - what matters is learning the technique, the idea, what you like, and that loosening up in the kitchen instead of obsessing over how big a medium freaking onion is a good thing!

5 Ingredients and 10 Minutes = Awesome Strawberry Shortcake

I can't believe it took you THIS LONG to link a story to that video.

Pizza With Mushrooms, Mozzarella, and Truffle

also - i have some mushroom scallion oil from vegan ramen. I'm going to drizzle with that instead of truffle oil!

Like Mushroom Pizza? We're Gonna Take You to Funghitown

I use the kite hill ricotta (not the soft fresh, which I don't like as well). My whole foods sells it in prepackaged tubs by weight. It works just like ricotta, more or less.

I also grill a lot of pizzas with their soft ripened cheese (doesn't get very melty but it tastes better than most super market ripened cheeses you get), carmelized onions, figs or pears, arugula and balsamic reduction. Takes hardly any time on the grill.

Like Mushroom Pizza? We're Gonna Take You to Funghitown

This would be so easy to veganize ith kite hill cheese. Never thought of using a duxelles. Thanks for the idea!!

The Best Gas Grills Under $500, 2015 Edition

Yeah... I'm liking my grill... and it sears well enough for my purposes - I got awesome grill marks on my grilled tofu, and on salmon burgers. After reading your review I went out and bought a steak last night just to see how it did - was only fair for the sirloin; tried to do a reverse sear and ended up with medium rather than medium rare trying to get nice grill marks (would have nailed it on charcoal). But all in all I'm pleased.

The Best Gas Grills Under $500, 2015 Edition

Oh. Doh. I should have just read your review on your website!

The Best Gas Grills Under $500, 2015 Edition

How do you reckon the Lowe's Charbroil Commercial 3 burner compares with Home Depot's Charbroil Gourmet 3 burner? Originally I had thought it was just cosmetics, but now looking more closely, the infrared plates seem to be different - closed to the cooking surface.

I got a floor model Gourmet 3 burner that had a dinged case for about $250 a few months ago and I'm loving the convenience, and one of the things I love is that I can toss a handful of wood chips into the trough to add a bit of smoke easily. Doesn't sound like that would be the case for the Lowe's version - but it sounds like witha cooing surface closer to the grates, it might be more fuel efficient and sear better?

Not terribly important since my grill's been doing a find job for me, but just things to consider.

The Vegan Experience: How to Make a Rich and Creamy Loaded Baked Potato Soup

So I did this... I'm pretty sure my cauliflower must have been at least twice as big as yours. Needed a TON of extra almond milk and stock to even start to blend it.

How to Make Vegan Chorizo That Even a Carnivore Will Relish

I boiled up some dried lentils and then dried them (my whole foods does not have canned lentils)... which seemed counterproductive. It worked fine.

The Art of Tarte Flambée: Alsatian Pizza With Fromage Blanc, Bacon, and Onions

@nick.W is there a brand of soy yogurt you like? the commercial ones all seem too sweet to me - and I've never ventured to make it at home myself, though I make regular yogurt all the time...

How to Make the Ultimate Rich and Creamy Vegan Ramen

So I made this with shirataki tonight (blizzard... can't venture out for ramen) and it came out AMAZING. The best ramen I have ever made, by far!! It took about 2.5 hours total from start to finish (and that includes wine breaks) - definitely worth it! My house smells fantastic!! This is going to be GREAT tomorrow after skiing.

I would say the on;y things I noticed- to make the shitake-soy tare, I ended up using more like 3/4c each soy and mirin, to actually cover the mushrooms, and for the mushroom oil, again, I needed about double the oil to come even close to getting all the mushroom into the oil - I figured if it wasn't even in the oil even after softening up, then it wasn't enough oil. OTOH I eyeballed my 1/2 ounces.

Also, as my local whole foods did not have dried porcinis, I used dried oyster mushrooms instead. I doubt my palate would know the difference.

The Ultimate Rich and Creamy Vegan Ramen With Roasted Vegetables and Miso Broth

Made this. Worth it. Did it o a weeknight. Dinner is at 11PM but worth it!

Why My Fridge Is Never Without Shirataki Noodles (and Yours Shouldn't be Either)

I have been eating these for years and years. So good so many ways - like I keep pho stock frozen so it's really easy to heat that up with some noodles, toss in veggies and herbs and meat and have faux pho... or stir fry them pad thai style... or use them instead of rice in ochazuke.... they even make a good quick chicken noodle soup. They do NOT do well as a pasta substitute. They're just so convenient that I always have a drawer full of them in my fridge. I personally prefer the texture of the tofu ones in most instances.