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fountainwhirl

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Win a Copy of 'Tacolicious'

Giveaway: Win a Super-Fast Thermapen Thermometer

Maybe a nice, thick bone-in ribeye. And purple, please!

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Win Two Tickets to the Big Apple Barbecue Block Party

Taste Test: The Best Frozen Puff Pastry

@candide

I, too, would LOVE to see a pastry-focused version of Kenji on this site. But, again, I don't see how the histrionics over a frozen puff pastry taste test help accomplish this. You also seem completely unwilling to acknowledge the very real practical problems that have made that dream role at SE nearly impossible to fill.

Taste Test: The Best Frozen Puff Pastry

@candide

What do you mean that SE is denying that they could deepen their treatment of pastry on the site? Kenji just responded to you that he would "LOVE to have a super serious pastry science chef" on staff, but that it is a very tall order and has so far not been workable. I also don't understand the point of haranguing the site's best writer and recipe developer because his interests in food don't align with yours. Maybe he doesn't "really, really, really need to start getting more serious about your pastry coverage"-- maybe you need to acknowledge that there are other sources of information about food on the internet than SE and Food Lab. One food blogger cannot be all things to all people.

Also, Niki linked to the homemade puff pastry recipe and encouraged people who have the time and inclination to give it a go. Your response strikes me as very over the top, especially given that this a taste test of frozen puff pastry. That pretty much means it's specifically geared toward people who are less likely to make puff pastry from scratch.

Why is it such a problem for you to just acknowledge that SE has a weak spot in its coverage of this particular niche that you're obsessed with and find other sources that better cater to your interests?

Giveaway: Win a Sunday Funday Kit from Mrs. T's Pierogies

Cook the Book: 'Yucatán' by David Sterling

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Homemade Chickarina Soup

This is great and so comforting on a cold night! I altered it a little bit by adding some carrot, leek tops, and celery to the stock. And I made the carrots into little heart shapes, which made this even cuter than it already is with the mini meatballs! The baking powder in the meatball mixture is a great tip-- the texture of the meatballs was great! It also keeps very well-- I think it was even tastier the next day.

http://www.sophistimom.com/chicken-soup-heart-shaped-carrots/

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

When I was a kid I was "helping" my mom make zucchini bread and put 1 cup of baking soda in the batter instead of 1 teaspoon!

More recently, I grabbed from the shelf what I thought was chili powder, but turned out to be cinnamon. To make matters worse, the sifter lid popped off when I shook it, and I dumped an entire container of cinnamon into the pot.

Cook the Book: The 'Roberta's' Cookbook

It's not particularly creative, I guess, but it's the recipe I spent the most time developing and honing: oxtail chili. I make a really rich chili paste from ancho, guajillo, and chipotle chiles in adobo, with coffee, brown sugar, and toasted spices. The chili is seasoned at the end with cider vinegar, hot sauce, and fish sauce.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Cast iron skillet, medium rare

Super Bowl Party Giveaway: Pat LaFrieda Sliders

I'm not into football, but I like to use Superbowl Sunday as an excuse to make an array of unhealthy snacks.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

I wouldn't say this is crazy, but my husband and I dig a whole pig roast for our wedding reception. We had a friend who owns a metal shop custom build a big smoker for us. Our reception was actually held at the metal shop, which is definitely the crazier part of this.

Win Pop Chart Lab's 'The Various Varieties of Fruits'

Bake the Book: The Four & Twenty Blackbirds Book of Pie

What Was Your Best Bite of New York in 2013?

Winged bean salad at Pok Pok. Also, everything else at Pok Pok!

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

That pistachio-honey-ricotta sounds about as close to my fantasy as you can get.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Bone-in ribeye, medium rare, cooked in a cast iron skillet with lots of clarified butter.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Steak or fried chicken

Seriously Delicious Holiday Giveaway: Zingerman's Phantom of the Fridge Secret Stash

Cheese and spicy pickles

Seriously Delicious Holiday Giveaway: The Baking Steel

Scaling Up Pie Recipes

Hello SE-ers,

My husband and I are throwing a party for about 75-100 people, and we're making all the food ourselves (plus enlisting some friends to help).

We're doing a pie buffet, and I'll be making five regular sized pies and five pies baked in 13x9" casserole dishes. I was wondering if anyone has any tips or things to watch out for in scaling up my pie recipes to work in the 13x9" pans. Any advice would be greatly appreciated.

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