• Location: Brooklyn, NY
  • Favorite foods: eggs! I was a strange kid. Other kids had favorite foods like ice cream and pizza and french fries. I loved eggs. In any form. random comfort food: falafel :]

Latest Comments

Win a Copy of 'Fried & True'

We try not to deep fry much at my house. But I'm a sucker for a crispy skinned chicken any day.

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

One time we had leftover pizza in the fridge. It disappeared. We have never figured out who ate it. I have my suspicions. . .

Father's Day Giveaway: Win a Baking Steel!

My dad likes to be "creative" which means adding new and weird ingredients to anything. He also likes things colorful.... so... I'm going to go with... ham, red peppers and olives or something.....

Ask The Food Lab: Is It OK To Probe My Meat?

I can't really afford a thermapen at the moment. Can you recommend an alternative?

Cook the Book: 'The Adobo Road Cookbook'

Chinese food, all the varieties. For us, "Food is love" is the name of the game.

Video: How to Poach Eggs, the Foolproof Method (Really!)

Great video! I think the video is a bit long, considering how short the actual tip is. I appreciate the stuff about egg freshness, but some of the other bits were less essential. Thanks! I know what I'm having for Saturday breakfast!

Cook the Book: 'Stewed'

soondubu jigae really hits the spot during the wintertime.

Where to Get Congee in Chinatown, NYC

I looooove congee. Especially pork and century egg. I've never been a fan of the chicken variety.
I just wanted to mention that the lack of chicken-y flavor in your congee may be from the way the restaurant serves it. A lot of restaurants have a gigantic pot of plain congee on the stove constantly. When its ordered, they scoop it into a smaller pot with the add-ins. Many will then toss in the aromatics (scallions, cilantro, ginger and maybe peanuts) on top right before serving.
In addition, this might introduce variation in the thickness of the congee. The longer that giant pot has been on the stove, the more broken down the rice gets. But it also means that more water boils away, making it thicker.
Personally, I prefer to make congee at home. Then I can add anything I want to it. Unfortunately, it never gets quite as creamy as the restaurants' because I am too impatient to wait.

Cook the Book: 'Mac and Cheese'

kraft mac and cheese always has a special place in my heart.

We Try Every Species of Goldfish

Now I really really want some goldfish. I usually buy Goldfish Baby because its included in sales but the package is 7.2 ounces instead of 6.6 ounces. Better unit price! I know its not a big difference, but they taste the same as the regular sized cheddar ones. :)

Rice Cakes with Chili Paste, Fermented Black Bean, and Sichuan Peppercorn

When using frozen ones, do you thaw them beforehand? OR can you toss them in while frozen? We have a lot of issues with the rice cakes sticking to each other.

San Diego: Pete Mayo's Waffle Burgers are Only Tasty in Theory

Sounds like they're hoping to ride on the novelty of this idea. Its too bad, the idea is great. Might need to whip up some savory waffles for myself this week.

Confession: I'm A Crystal Light Fan

I'm a fan of crystal light! I often find it too sweet though and add extra water. I also like mixing flavors; I'm a sucker for Arnold Palmers. Unfortunately, generic brand versions are terrible. They cross to too-artificial line. At that point, I'd rather just drink water.

Cook the Book: 'This is a Cookbook'

goat cheese pear arugula salad? trendy enough? how about when its eaten with a delicious square slice?

Taste Test: Taro Ice Pops

Is the icyness or gumminess from freezer burn or melting and refreezing? Or just being in the dang freezer too long? Based on the packaging alone (my rule of thumb when I compare brands at the Chinese supermarket), Shao Mei looks the most promising. Is it too late in the summer to start experimenting with making these myself? We used to make red bean ice pops as kids, but I don't think we ever did taro...

Food Policy: Are You Still Shopping for Organics?

I have never really favored organic products when I shop. Mainly, the high cost of organic products is prohibitive for my poor wallet. For some packaged products, if I find I like it and it just so happens to be organic I will return to it.
As for whether organic farming is better or worse for everyone, I think the jury is still out. Lots of people in developing countries are still using traditional methods to grow crops. These would be considered organic. But none of them are able to make a living from that.

Grocery Clerk - What Would You Do?

Even though this situation sounds slightly fishy, there isn't much you can do.

1. Blind people who use guide dogs aren't necessarily completely blind. So its possible that he still has adequate visual acuity to read labels on packages if held close enough to his face. Or perhaps he wasn't reading, just trying to verify the package by color/shape of the logo.

2.If someone states that he is using a service animal you cannot force them to somehow prove it. In this case, he said that he was blind. Barring anything really obvious (i.e. he's driving or something), you can't prove that he is lying. But service animals are not limited to use by blind people. Also, the definition of "service animal" has been debated quite a bit.

3. Be careful about accusing someone of lying about a service animal. If you deny service or discriminate based on this, they are under the protection of the ADA. Violation of ADA regulations can result in fines and lawsuits.

Folding Pizza Wheel: Does It Make the Cut?

you can never go wrong with a chinese cleaver. I think my aunt uses one to carve the thanksgiving turkey. She's the best bird carver I know.