Just submitted my PhD thesis and enjoying the vacation! Love cooking and baking while searching for jobs...

  • Location: Toronto, Ontario, Canada
  • Last bite on earth: There are far too many things that I love that I can't choose at the moment!

Latest Comments

Bake the Book: The Joy of Gluten-Free, Sugar-Free Baking

Definitely monkey bread. And also any yeasted bread made gluten free would be amazing!!

I need a lemon filling for Pączki (donut)

I agree with sourdough's comment above - lemon curd works like a charm as a filling! If you need to make some there's a really easy recipe by Nigel Slater:

Cook the Book: 'Serious Eats'

Most definitely no-knead pizza dough by Kenji. I haven't ordered takeout/delivery pizza since I've discovered that recipe!

Weekend Cook and Tell: Cranberry Confidential

The best cranberry cake that I've tasted (so far) comes from Smitten Kitchen - her cranberry vanilla coffee cake is absolutely amazing! Plus, it's not that difficult to make, which means I make it far too often...

What to do with chestnuts

How about marrons glaces (candied chestnuts)? They take a bit of time to make but they're so good! This recipe is from Hugh Fearnley-Whittingstall.

750g sweet chestnuts (skin on)
500g granulated sugar
A squeeze of lemon juice
1 vanilla pod
450g granulated sugar

1. With a sharp knife, make a couple of nicks across the pointed end of each chestnut. Place all the chestnuts in a saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 10 minutes.

2. Meanwhile put 500g granulated sugar in a pan with 250ml water. Heat slowly, stirring, until the sugar is dissolved, then add the vanilla pod and bring to the boil.

3. Remove the chestnuts from the heat. Have ready a bowl of warm water with a squeeze of lemon juice in it. It is important to remove only one chestnut at a time from the pan of hot water: peel back the thick leathery skins and the thin papery inner skin of each nut, to reveal the golden kernel inside. Drop each peeled chestnut into the bowl of acidulated water. When the chestnuts are all shelled, drain and dry them thoroughly.

4. Drop the chestnuts into the hot sugar syrup. Bring up to a simmer and cook gently for 25-30 minutes or until tender (the time will depend on the size of the chestnuts).

5. Meanwhile, prepare the final glaze by putting the 450g sugar and 150ml water in a small pan. Heat slowly, stirring, to dissolve the sugar, then boil for 5 minutes.

6. Using a slotted spoon, remove the chestnuts from their cooking syrup and place them on a wire cooling rack. Add the chestnutty cooking syrup to the glaze syrup and bring back to the boil. Then remove from the heat.

7. Put a small bowl over a pan of simmering water. Pour a little of the glazing syrup into the bowl, so it stays hot. Have ready a second small bowl with freshly boiled water in it. Using a skewer, take a chestnut. Dunk it first in the hot water, then swizzle it in the hot sugar syrup in the bowl. Place on a wire rack to cool. Repeat with all the chestnuts, topping up the bowl of syrup with more syrup from the pan if you need to. Leave the chestnuts to dry in a warm airing cupboard or a very, very low oven (around 50°C) for 10-12 hours. Then wrap each chestnut in a twist of greaseproof paper.

Rice Cookers: Talk To Me! I Eat Rice! I Need a New One

I recommend Zojirushi too. There are lots of different types of electric rice makers in Korea but my parents always had Zojirushi (10-cup size, different versions over the years) and I've got a little baby one (3-cup) for whenever I'm away from my parents' place. Never failed on me, and I also cook all sorts of rice (jasmine, long grain white, long grain brown, basmati, sushi, etc.).

Crock Pot Crisis

Hey @BitchinFixins, when I lived in the UK I bought a crock pot (or slow cooker) from - I know they ship within the EU so you should try there. But I do remember when I first got to England (in 2005) slow cookers weren't that common. I think the whole recession thing kick-started the "cooking with cheaper cuts of meat and therefore need a slow cooker" thing.

As for the pulled pork there are excellent suggestions above...

New website issues

Love the new colours! One thing I've noticed is that when I use my netbook (10" screen as opposed to a typical laptop 13"/15"/17" screen) the top title gets mushed with the header stories. So the words "Serious Eats" with the logo is placed on top of "What's hot" photographs...

And I agree with @gingercookiewithlime and others - white writing on top of orange banner (overlaying What's hot photographs) isn't the best colour combination.

Other than that, I think the site looks better! Well done!

Goodbye, Dumpling

Definitely tearing up. So sorry for your loss, Kenji. Dumpling was an important part (at least to me) of Serious Eats as one of the cutest mascots ever!

This Week at Serious Eats World Headquarters

Congrats for (another) successful office move!

And I concur with others - LOVE the Dumpling shots. :)

crustless bread?

I've started seeing those from about two years ago in my local Sainsburys. I Very weird, but I think if you've got a picky eater (or a crustless sandwich fan?) then it might be worth it.

Short on cash but not on standards.

I feel your pain (almost finished with PhD and no job yet!)... I tend to make a big batch of soup and a large pot of bolognese (and large bags of cheap pasta) and live on that for a while. And I bake a loaf of bread, which can accompany most meals and fills you up. You can also make chilli, bulk it out with beans. Fried rice with whatever's in your fridge/freezer is another cheap option.

Wish you all the best!

eating alone

I do enjoy eating out alone - that's when I really spoil myself. As long as I've got a good magazine or a book, I'm good to go! Or if I'm empty-handed (in terms of reading material) then I sit at the bar, rather than at a table.

Holy Friggin' Vinegar, Woman! What else are you obsessed with?

Cheeses, different types of rice and pasta (last count there were more than 25 bags!)...


That's awesome. Just sent in the request as well...

So Long, Folks (and See You Next Week)

Thanks for all the great work you've done at SE - and glad to know that you're not leaving us forever! :) Looking forward to more of your posts in the near future, and good luck with your new position!

Do you measure ingredients when you cook?

When I'm cooking I usually don't measure. But when I'm baking I measure absolutely everything.

Overcooked salmon

I second salmon cakes/patties idea. Add some chopped chilies and herbs...

Election Night Eats

I'm baking an apple pie for post-midnight results snacking...

First Visit To Paris-Where to Eat?

Also, have a browse through David Lebovitz's blog. One of the best food blogs out there and some amazing Parisian restaurant recommendations.

Canadian Eats?

It's really hard to find cheese curd in the UK (I've tried!), so it'd be difficult to make (good) poutine. How about Nanaimo bars or butter tarts? Or beaver tails?

Japanese Snacks: Gummy Candies

I agree, muscat is the best Kasugai gummy flavour ever! Memories of childhood - I think I need to go shopping for these later on...

Cross-Border Shopping Guide: Canada

Oh, Serious Eats, you made my day by featuring the Canadian products! I've sent 6 years living in Oxford, UK and have now returned back to Canada, and I'm thoroughly loving the large grocery stores, the cheaper prices, and the huge variety of products...

Creme Brulee

@ByrdBrain me too! I love the custard bit, and (especially if I'm eating alone) I won't bother making the sugar crust. If I have guests then I'll make the crust with light muscovado sugar.