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From Serious Eats

Hot Dog Of The Week: Seattle Style

@ GretchinF

Me, too! I looooooove Seattle's hotdogs and I can't wait to go back for one in November!

I particularly like Comet dogs the most, too. I used to come out of figure drawing at Trapeze and gorge myself on delicious cream cheese and caramelized onion hotdog heaven....

From Talk

HELP: Chocolate Cake challenge (Need Flourless Vegan recipe)

use spelt flour for the flour, zucchini or beets, applesauce or bananas for egg component. I've made a wheat-free, sugar free, dairy free, vegan chocolate cake with dark chocolate ganache. I'll have to look for my recipe....

From Talk

What is your fantasy food business?

I've always wanted a little cafe that would make quiches and pies and soups and sandwiches that would be connected to the art gallery I have next door so patrons can walk around and eat or sit in the cafe with a hot latte. That, or a vegan/raw restaurant.

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From Talk

Cookout Etiquette

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Cakespy: Brooklyn Basbousa

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Video: The Marshmallow Temptation Test

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Recent Comments | Response to Comments

From Serious Eats

Hot Dog Of The Week: Seattle Style

@ GretchinF

Me, too! I looooooove Seattle's hotdogs and I can't wait to go back for one in November!

I particularly like Comet dogs the most, too. I used to come out of figure drawing at Trapeze and gorge myself on delicious cream cheese and caramelized onion hotdog heaven....

From Talk

HELP: Chocolate Cake challenge (Need Flourless Vegan recipe)

use spelt flour for the flour, zucchini or beets, applesauce or bananas for egg component. I've made a wheat-free, sugar free, dairy free, vegan chocolate cake with dark chocolate ganache. I'll have to look for my recipe....

From Talk

What is your fantasy food business?

I've always wanted a little cafe that would make quiches and pies and soups and sandwiches that would be connected to the art gallery I have next door so patrons can walk around and eat or sit in the cafe with a hot latte. That, or a vegan/raw restaurant.

From A Hamburger Today

Cook the Book: 'Burger Bar'

Not all on the same burger, but favorite condiments in general:

caramelized onions, gruyere cheese, homemade ketchup, paper-thin slices of apple, butter.

From Talk

I need a happy, healthly food project

Something that will really keep you committed, but isn't food related, is marathon training. I'm currently training to run 2 marathons this year, and it has been a TOTAL lifesaver. It's hard to start up, but is completely and utterly self rewarding. Otherwise, tamales and canning sound like a great idea. Making croissants (someone already mentioned that too) takes a bit of time but is awesome. You can also try and learn how to make macarons (not macaroons) which are hard to master. Reorganize your spices, make pies for your neighbors, start a food business on Etsy. Good luck on whatever endeavor you choose!

From Talk

Do you have a recipe you won't share?

I will never, ever, ever share my recipes for dal, chicken chili, potato and leek soup, ketchup or zucchini bread. Those will go to the grave with me. I have spent forever perfecting them, and I love keeping some of the mystery alive. Otherwise, I love sharing my other recipes with people!

From Serious Eats

Snapshots from Greece: Fage Yogurt

@ Michelle Humes: Greek Goddess Yogurt (Hermes) is totally the best, and Ihavetoagreewithyouomg.

From Serious Eats

Video: How to Peel a Banana Like a Monkey

I do. Then you also have a handle to eat it with!

From Talk

Cookout Etiquette

@ hoff_83: I'm not saying these acquaintances are "cheapskates" by any means! The whole point of this post was that I (we, my friends) didn't know what was normal. I've hosted many parties (including dinner parties) in the past and even though I'm just in college, I make sure that I have enough seating, food, and drinks, etc. for everyone. Perhaps I should have kept this inquiry to myself, because people seem to be misinterpreting my question and answering me belligerently.

From Talk

Cookout Etiquette

@ NYCEater-- there's a mix of bringing enough for everyone, and enough for ourselves.

I guess also, the e-vites never state that we're supposed to bring such things, but we show up, and everyone's gotten all of this done and we end up looking like douche bags and subsequently, kind of makes the host/ess look like one too. Our biggest concern was we don't seem to have the know-how on how to function at cookouts, and just didn't know what was normal. Prior to this year, I had never been invited to cookouts where we were expected to bring things (I mean, I usually bring at least a side at all times anyways).

From Talk

Cookout Etiquette

Well, I guess the thing is, these parties are hosted by people we're only merely acquainted with. Between our own social circle, we really don't have any qualms with asking people to bring or not bring their own things.
To us, we feel like the host should provide most things, otherwise, it's just a bunch of people coming together to use a grill. Maybe we don't go to enough barbecues.... It's also just nice to ask if things need to be brought.

From Serious Eats

Threadless T-Shirt Giveaway: Lemon Aid

I first wash my hands in soapy hot water, because the way I make lemonade requires a lot of handling.

I get 5-10 lemons (depending on how much lemonade I want to yield) wash those, and cut them in half--around the equator.

I hand squeeze 2/3rds of lemons. Once every last drop of juice comes out, I use my hands to pluck out any pieces of meat in the fruit. With the other 1/3rd of the lemons, I simply pluck out all of the little pieces of fruit. Then, I take lots of sugar, and macerate it with the lemon/lemon juice. Finally, I'll add lots of crushed ice, and a some ice water. It's the best lemonade if you love pulp as much as I do! When I have time, I'll even add some zest!

From Talk

Has anyone ever lost their kitchen mojo?

Yes, when I broke up with my boyfriend a little while ago. Completely lost my motivation to cook! Ridiculous, right???

From Talk

Have you discovered any new amazing foods lately?

this is probably nothing new to all of you, but I recently moved to Seattle (from the smallest town in Missouri, aka Misery) and discovered pho. Oh my, oh my soooooooooo goooooood.

From Recipes

Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce

I usually make my own dough and that is surprisingly fun and simple to do as well! To make the dough, all you need is 2 cups of all purpose flour, 1 cup of boiling water, 1 egg white, lots of kneading and a rolling pin or dowel. With the extra yolk, I usually add it to the ground pork to give it more body.

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Stuffed mushrooms, roasted brussels sprouts, and spinach artichoke dip! Friends and family also love my chili and dahl.

From Serious Eats

Weekend Book Giveaway: 'Asian Dining Rules'

I'm Chinese American and my parents ALWAYS tell me to "Drink the soup! It'll make you skinnier!" or "It'll make your skin pretty!" "Or it'll make your boobs bigger!" All the while, in very loud, practically shrieking Cantonese that the entire restaurant overhears. How embarrassing!

From Serious Eats

How Old Is Too Old To Trick-or-Treat?

I passed out candy this year, (full sized candy bars!), for the first time because I usually go out trick or treating, and I'm twenty. I love trick or treating! To me, it's not about the candy, it's about the experience. Heck, I passed out candy to 40-50 year old parents tonight. I don't think it's ever too old to have a little fun. I'm pretty short so I've only experienced being told that I was too old once.

From Serious Eats

A Zingerman's Education: Exclusive Student Care Packages

I'm going to be a senior in college in only a few months so here's my two cents on the perfect senior care package:

1. French Mountain Bread
2. Zingerman's Cookie Sampler or Brownie & Blondie
3. Peppermint Rosebud White Tea Blend
4. Duck Fat (Why the heck NOT?!)
5. French Lavender Honey

I think that everything I put on the list compliments at least one other item on my list.
I was on the phone with my non-English-speaking Grandma when I first started reading this article. She's also a senior (citizen) and she thinks that butter needs to be on this list, so I'm going to add

6. Vermont Cultured Butter

From Serious Eats

Snapshots from Asia: Seeking Perfection in Rice Flour Rolls and Oil-Fried Devils

This is my all time favorite dish. I only get the chance to have it maybe once every 5 or more years. I would literally sell my car right now for a plate of it!

From Talk

Ok, so what would you NOT eat?

I would pretty much try anything once. I am pretty weary of domesticated pets, however. I also am afraid of the side effects of eating rancid meat after seeing what it did to one of my best friends. She hadn't realized that her lunch meat had been expired for almost two months!

From Serious Eats

Hot Dog Of The Week: Seattle Style

Found a reference to Cream Cheese dogs from 1999, again from the Seattle Stranger-

http://www.thestranger.com/seattle/hot-diggity/Content?oid=535

And another angry food writer who doesn't like hot dogs-

http://blogs.seattleweekly.com/voracious/2009/10/is_there_a_signature_seattle_h.php

From Serious Eats

Hot Dog Of The Week: Seattle Style

Thanks for the link. I think I'll go over there and have some fun.

From Serious Eats

Hot Dog Of The Week: Seattle Style

Also- this article made it onto SLOG, the Seattle Stranger blog, with another active comment thread where the lovers and haters of seattle hot dogs are going at it.

http://slog.thestranger.com/slog/archives/2009/10/02/the-seattle-dog


From Serious Eats

Hot Dog Of The Week: Seattle Style

@KikiaVon
Finally someone else who uses BBQ sauce! My seattle hot dog correspondent swears by it, although it seems more like one of many options than a Cream Cheese Dog standard.

From Serious Eats

Hot Dog Of The Week: Seattle Style

Around 2002, I used to get those all the time after concerts at a hot dog (ho dogs because the t was missing) stand in front of the Showbox. I never had it with cabbage but cream cheese, bbq sauce and grilled onions. Yummy!

From Serious Eats

Hot Dog Of The Week: Seattle Style

The Windmill was a stop on last year's Annual New Jersey Hot Dog Tour. They serve a long 1/4 lb natural casing Sabrett beef/pork dog that is prepared on a hot griddle. A very good dog; similar to Max's about a mile down the road in Long Branch. Do it yourself fixings bar with basic hot dog toppings. Chili is extra. Their chili took 2nd place in the comprehensive Star Ledger Hot Dog Tasting in 2006. 87 hot dog establishments were reviewed.

From Serious Eats

Hot Dog Of The Week: Seattle Style

The Windmill has about 8 or 9 other restaurants besides Long Branch.

From Serious Eats

Hot Dog Of The Week: Seattle Style

I don't know if anyone has suggested it, but you guys should really do Windmill hotdogs in Long Branch, NJ. They are by far the best tasting hot dog I know of.

From Recipes

The Nasty Bits: Southern Fried Gizzards

Bgweil - MarvinDog made some great suggestions. In my trial runs for the gizzards, I also tried a simple brine in water, salt, and sugar, with some lemon and a bay leaf thrown in. The salt and sugar brine will break down the gizzard muscle. Use approximately a 2:1 ratio for salt : sugar. As for the breading, matzo sounds like a winner.

From Recipes

The Nasty Bits: Southern Fried Gizzards

A marinade based on red wine might be good. The buttermilk gives them the Southern Fried breading, so you'll have to do something else for breading. I don't think that a tempura-style batter would work, maybe egg and matzo breading. Mmmm, that sounds good. Next time I make these, I think that's what I'm going to do.

From Recipes

The Nasty Bits: Southern Fried Gizzards

Is there an alternate marinade than the buttermilk? I keep a kosher house, but think I would love the chewier texture of the marinated rather than stewed. . .

tia!

From Recipes

The Nasty Bits: Southern Fried Gizzards

Unfortunately, some of the kids have very squeamish mothers who rather vociferously pronounce anything they don't consider 'normal' as 'icky.' It's too bad, really. But then again, it meant more gizzards for me.

From Recipes

The Nasty Bits: Southern Fried Gizzards

MarvinDog, I'm surprised that only a couple of the kids tried the gizzards. I would presume that kids would be more receptive to offal because they've had less time to form culinary prejudices. Not that I know anything about children...

From Recipes

The Nasty Bits: Southern Fried Gizzards

After two and a half hours deep frying all the food last night, I'm about to start draining, filtering and cleaning the deep fryer.

The kids loved the chicken strips and fries-- there were several exclaimations of "these are the best fries I ever had!" A couple of the kids even were adventurous enough to try the gizzards. There eyes got big as they learned that gizzards are delicious. None of the kids tried my remoulade, though.

My eyeballing the amounts of flour were way off-- I think I used close to four cups of flour.

From Recipes

The Nasty Bits: Southern Fried Gizzards

Sadly, I'm not doing grits and collards (I adore collards), as most of my frying time is going to be taken up with the mess o' fries that I'm doing for the kids. And my wife has never warmed to collards. However, I have a large sweet potato that'll become fries for my wife and me.

But, I'm kicking around the idea of making sweet potato biscuits and some gravy to go with the gizzards.

Decisions, decisions.

From Recipes

The Nasty Bits: Southern Fried Gizzards

Doug1 - yeah, I read about the Robuchon method for fries years ago in one of Steingarten's articles. I tried it and loved it. However, I usually reserve my fresh duck fat for confit and use the scraps for pan-frying duck fat fries, which also works well if you start with fries from the store that have already been par-fried.

MarvinDog, you're making grits and collards to go along with those gizzards, right? :)

From Recipes

The Nasty Bits: Southern Fried Gizzards

I have a pound and a half of gizzards soaking in buttermilk right now.

From Recipes

The Nasty Bits: Southern Fried Gizzards

There's no such thing as a bad gizzard and variety is the spice of life so I'll take both kinds and toss in some spicy curried or mexican style ones to boot.
No fear of frying with me.
You ought to spread the word about the the recent discovery of deep fying french fries starting with cold potatoes, covered with cold oil, put on a high burner and 30 minutes later the most perfect french fries this side of France...or even Belgium. AND...30 % less oil on the surface; turns out the explosive frying was what cause the surface to become ruff enuff to give the oil something to soak into...and the oil stays below 280 degrees so it's not all oxydized and burned...I've used one batch 7 times with it still looking beautifully light and smelling like fresh french fries...awesomed!

From Recipes

The Nasty Bits: Southern Fried Gizzards

Who knew? I'm a masticator. I love gizzards, especially grilled with a little char.

From Recipes

The Nasty Bits: Southern Fried Gizzards

Finally. Offal is cool. I have been eating offal since I was a baby. We did not have a lot of money (11 in our family)so chicken backs, chicken necks, gizzards, chicken livers, neckbones, hamhocks, pigs feet, chits, maws, and any other throwaways from any animal or bird were made into meals. My gizzard stew was and is requested by family and friends who understand what it's like to use whatever is available. I also fry gizzards but stew them first same as here. I soak (notice I did not say marinate) the gizzards in buttermilk then stew them. Anybody got any new recipes for gizzards? Long live the offal.

From Recipes

The Nasty Bits: Southern Fried Gizzards

When I was a kid, my sister and I would fight over the gizzard at our once a week fried chicken night. I was amazing when my Spanish friend cooked up a chicken gizzard dish with dozens of gizzards to eat at one sitting -- it never occurred to me to go to the store and buy in bulk!

I def. fall on the chewy end of the spectrum -- I don't even know what it means for a gizzard to be "fork tender"!

From Recipes

The Nasty Bits: Southern Fried Gizzards

Last night, my wife informed me that we'll be having several nephews (tween and early teen) in the house this weekend, and that I will be pulling out the deep-fryer and making fries and chicken strips Friday night.

I played the, "I don't know if I'm up for all of that," as my deep-fryer is a large commercial unit that holds a gallon and a half of oil, and is a pain to drain and filter the oil. However, I am normally up for it as the results are very much worth it.

She was surprised at my feigned reluctance. I said, "well, I suppose I could do that if I get to make myself something special while the fryer's out."

So, I'm making fries, chicken strips and gizzards Friday night. Woo Hoo!

Here are my recipies (not that there's anything really special here):

Chicken strips
6 chicken breasts (or one per person), cut into strips and dried well.
Flour, seasoned with salt, ground black pepper and cayenne. I eyeball it all, but ap. measurements are 2c flour, 1t salt, 1 1/2 t pepper and 1/2 t cayenne, mixed in a shallow bowl
Heat fryer to 350F
Dip chicken strips one at a time into buttermilk and then into seasoned flour mixture, repeat once (very important).
Fry strips 6-8 at a time until golden and floating. Drain. Eat.

Gizzards
I'll soak these for ap. 8 hours in buttermilk and then cook as strips.

Fries
6 Russett Potatoes (or one per person)
Heat deep fryer to 300F
Wash potatoes and cut them one at a time into 1/2 inch fries, leaving the skin on. I use a mandoline to cut my fries, but a knife will work almost as well.
Fry each potato as soon as it's cut for 4 minutes. Drain
Bring fryer to 360F
Cook fries in batches for 3 minutes. Drain and sprinkle with sea salt while still wet.

Remoulade
Mayo (I make my own), cumin, cayenne, maybe some fresh rosemary from my garden, maybe a little more mustard. I'll have to see what my mood is when I make it.

I'll start with the first cooking of the fries, then I'll do the chicken, which'll go into my warming drawer, followed by the final fry of the fries, which'll be scarfed pretty much as soon as they're almost cool enough to handle.

From Talk

What is your fantasy food business?

All I want is a farm. In my fantasies, I'm a farmer with a pickup truck and a combine and I grow corn and pumpkins and then sell them to the farmer's market. Also, the farm has a u-pick-it thing going on.

Pretty sure this is because I grew up in Indiana :)

From Recipes

The Nasty Bits: Southern Fried Gizzards

Grace, I would've written that gizzards are "holy delicious," like food of the gods. I'd have a helluva hard time if I was forced to choose between chicken livers or gizzards, though.

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