I'm always looking for new food ideas! I particularly like to eat vegetables and fish. **An on-and-off Pescetarianist

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  • Location: Canada
  • Favorite foods: Salmon, shrimp, calamari, tuna, cucumbers, bell peppers, tomatoes, blueberries, hot mustard, green beans, red curry, brocoli, guy lan, asperagus, cherries, apples, braised pears.
  • Last bite on earth: A Spinach salad with hot bacon dripping dressing and hard-boiled eggs

Staff Picks: Our Favorite No-Shame Snacks for When No One's Looking

I'm with Niki and Daniel all the way. Pickled herring, olives, gherkins, pickled anything really... that stuff never lasts in my fridge lol

The Food Lab's Complete Guide to Sous-Vide Steak

Boyfriend got his Anova this winter and we haven't stopped using it!

Great piece, Kenji!

New York Beer: 7 Must-Visit Outer Borough Breweries

oh MAN i want to try that brett farmhouse ale!

Onion Rings or Mozzarella Sticks? We Pack BOTH Into the Ultimate Cheesy Baked Bar Snack

Virginia Willis on the Greatest Cookbooks and What People Get Wrong About Southern Food

I learned SO MUCH about the image southern food after watching Sean Brock on season 2 of Mind of a Chef!

Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute)

brilliant! as usual Kenji I continue to learn on SE :D

Why You Shouldn't Dine Out on Valentine's Day

OH and I truly enjoy cooking together so this is a no-brainer for us; it's a chance to do an all-day challenge cook! great read :)

Which are the Best Inexpensive Mandoline Slicers?

I love my OXO Good Grips V-Blade Mandoline Slicer

The Bird That Bites Back: How Nashville Hot Chicken is Made

crazy i JUST WATCHED mind of a chef eat this at this place yesterday! it's like, the world is summoning me to try it

Your Beer Bucket List: 20 Must-Try Styles

Certified Cicerone. BEST. job. evar!

Grilled Corn, Tomato, Feta, and Herb Salad

I've got a bunch of Fresh corn from my grandmas garden; but not fortunate enough to have a grill (nevermind charcoal)

How would your recommend I "char" them for a salad? In the oven? My cast iron is MIA right now

Hey Chef, What Can I Do With Honey?

@sdfishtaco - LOL I dare you to ask a vegan. Triple dog dare ya ;)

Inside Chef Dan Wright's Cincinnati Kitchens

i hate to be that creepy person (ok maybe not so much hate but) CHEF DAN is really seksi

Hey Chef, What Can I Do With Honey?

My #1 usage of honey is for salad dressings. I don't keep sugar in the house because I don't eat sweets so honey is great for this.

lovely article, thank you!

Win a Copy of 'Ceviche: Peruvian Kitchen'

j'adore Ceviche! But I've always wanted to try Cuy (guinea pig)

Summer Bean Salads: Pinto Beans With Rice, Tomatoes, Cheddar, and Two-Chili Vinaigrette

cool; I would have never thought to use rice in a cold salad like this but it's actually brilliant

It's All in the Rub: How to Make Real-Deal Memphis-Style Dry Ribs

(just heads-up that Josh's twitter icon doesn't go to his page)

Chef Jonathon Sawyer's Guide to Eating in Cleveland

my oh my: Chef Jonathon Sawyer is dang handsome

5 Delicious Coleslaw Variations

great post @joshua i'll be referring to this all summer!

Gadgets: Get Wavy With the Kuhn Rikon Krinkle Knife

I totally got one of these crinkle cut knives as a gift once but i never use it.

I think I may have a secret disgust for uniformly-cut foods LOL hence, why wendy's burger patties are unapetizing for this gal lol BURGERS WITH CORNERS? nope.

Behind the Scenes: Making (and Setting Fire to) DBGB's Baked Alaska

Ironically; a baked Alaska was the final challenge on Masterchef Canada last night.

But they didn't tableside flambée with kirsch!!?? that's pretty neato

The 'Influential' Burger (That Influences You to Order Chili Dogs Instead) at The Varsity in Atlanta

LAWD those patties look horrific
Thank you, Todd, for putting Time in their place on this one. I can't imagine even being able to swallow that

So This Exists: A Burger Bun Made From French Fries

This has been pretty viral online today; no surprise I traced it back to Serious Eats!
I'm going to show this to my mom since she's on a "no bread" kick right now! Great post

Open Thread: Do You Give Up Sweets in the New Year?

Actually I don't much care for sweets. I usually get a second plate as "dessert" but I suppose I'll avoid that until the holiday waistline changes back lol

Seven Takes on the Feast of the Seven Fishes in NYC

oh shoot i commented on the wrong article. forgive me :P

i cannot post comments anymore :(

I've been a member for... oh I don't know... maybe 4 or 5 years and I'm no longer able to post comments.

Here's my 404 error:
An error occurred: Permission denied.
with each submit click.

is this common? should i start a new account?

Your bestest Quinoa recipe

Hi eaters; just starting another 4-week meatless challenge and I've stocked-up on one of my favourite ingredients: quinoa. On a normal general basis I really like to make warm and cold salads with quinoa, or baked quinoa-patties... but I'm always open to new ideas.

    Does anyone have a favourite way to prepare and serve quinoa they'd like to recommend?
Healthier options at the top of my list--- Thanks in advance, folks!

Show me your Leberkäse

I just finished volunteering at my hometown's local cultural festival at the German Pavilion again and it was fun as always. This year, the Chef prepared Leberkäse [Fleischkäse in Saarland, Switzerland and the Tyrol] and I forgot how much I enjoy it pan-seared with some traditional hot mustard. Especially on a hot roll with kraut.

Funny: the word literally translates to "Liver Cheese" however, it doesn't contain either of those ingredients. Kind-of a flavourful bologna loaf, I'd say

Anyway: Instead of hitting up my local German butcher I thought maybe I'd try and make some myself. The thing is: while I know there isn't' liver or cheese in it I have no idea what's in it. Or (for that matter) how the heck to get the meat to this texture? Anyone have a family recipe? Or ideas?

Danke Schön!

Using Ground Turkey

I have a lot of ground turkey that I picked up from costco. Eventually, I have to use it.

So far: I've tossed it with wilted greens and carbonara with pasta; lettuce wraps; meatballs; and just yesterday I did a squash casserole.

I'm really not a fan of "substituting" ground turkey for ground beef in things like bolognaise or chili---I find the taste of turkey "really noticeable" in ground turkey and not in a good way.

I'm running out of ideas for how to use it; I thought you folks could shed some of your famous inspiration? Pretty please ? Thanks in advance xo

Hungry Hunk Dinner Suggestions?

Hi eaters! I'm recently smitten in a new relationship and, naturally, I'm having a lot of fun cooking for him. We started dating before the holidays and during the holidays I hadn't had much time to show-off my super-dooper-excellent cooking skills (ha!) because of all the parties, and family dinners.

So far I've prepared 2 meals that he's really loved, and I'm brainstorming ideas for this weekend. The last 2 meals were a success and I'd like to keep shining! I knew I could turn to you guys for meal ideas and suggestions, because you never fail to inspire me :)

Meal scope:
No olives, mushrooms, green beans or seafood. He's not a fan.

Yes to healthier options, to vegetables; and he's a "meat and potato" type guy (maybe sweet potatoes) but--besides the things he dislikes--seems pretty open-minded

Thanks in advance much love, hungrychrsitel

Rah! Rah! Raw!

So I've discussed back and forth and never seem to get a definite answer to the question: Does cooking vegetables lead to some amount of nutrient loss, no matter the method?

I DO KNOW that the three main factors affect nutrient loss during cooking are temperature, time, and WATER. Nutrients tend to be both heat-intolerant and water-soluble. This is why mom and dad always told me to steam my vegetables, and never boil them. Some people tell me it depends on the vegetable, some say that's a myth.

I personally always do my best to eat 3-4 servings of raw veggies every day. un-cooked. This is just a personal choice I've made. MORE Recently I've been grinding my gears about how raw vegetables could provide even more value since food prices are so freaking high. Get what I can out of what I buy. PLUS I like the taste of raw veggies.

Does anyone have resources for this? Is it true that it's technically a better choice regarding nutrient loss to eat raw veg when you can? Thanks for your help eaters!

Picky Eater Tricks up your sleeve?

So, it's happened. I've fallen for another picky eater. It's inevitable though--because I'm the "foodie" of the 2 every time. He's great; sweet and loves my cooking. We aren't complete opposites in mentality but we have a lot to learn from one-another.

His self-confessed "dislikes":
- onions. I know. they're essential in everything. I've been "grating" onions into the food, sort-of "hiding" it and he hasn't seemed to notice

- "heated" spice. he doesn't like anything with a lot of heat. Not even BUFFALO WINGS.

- Cooked cabbage. No cabbage rolls, no cabbage soup, no sauerkraut; but I've fed him coleslaw and he seemed to like it.

- Raw tomato. DAMMIT no bruscetta, no tomato juice, and no tomatoes on burgers or sandwiches. the most heart breaking part about this is that I tend to purposely feed my boyfriends raw tomatoes often because it is good for their prostate

His admitted "faves":
- His mom's lasagna. By the sounds of it, it's a very standard kind of lasagna with bolognaise. Nothing too fancy

- Pierogies. Potato cheddar ones

- Steak. At least he doesn't prefer it well done! *whew*

The Dilemma:
I love to cook to impress. It's like, zen time. It's one of the best things I bring to a relationship. My ability to be creative and try new things in the kitchen is part of my "spice" to the relationship.
What kinds of foods would you experiment with when cooking for someone with this kind of taste? It doesn't seem like he's really closed-minded but it's just so important for me to make him smile with my food. Any advice? Similar stories?

Thanks guys, I know you're all experts :)

What am I doing wrong with my rice?

Hey everyone! Happy Commercial-Love-Exploitation day!
LOL just jokes; I like to celebrate my love for food. As I am sure you do too.

I need your help guys. Either I'm having a seriously bimbo-moment; or I really don't know what I'm doing.

I bought this rice a while back. I don't eat a lot of rice to begin with. Every time I try to cook it, it turns out sticky, mushy, unappetizing and wrong.

This rice
Rooster Brand® Thai Rice

1. Is it supposed to turn out this way? (I've had thai rice and it doesn't seem right..)

2. Is it spoiled?

3. Is there a trick or secret to cooking this type of rice?

Any kind of advice would be great :) Thanks in advance!!
Much luv

Overdue Ketchup

This is more of a funny story than anything...

I barely EVER eat ketchup. I keep it in the fridge as a cooking ingredient.

This weekend, I made fries and I was out of mojo sauce so I pulled out the ketchup. Poured it on my plate; took a bite, and it was strange.

Looked at the bottle and it was due in NOVEMBER 2010 LOL! It must have been left in the fridge by my ex haha

Anyway: it was so brown it looked like BBQ sauce.
Just a heads-up for anyone else: don't eat the brown ketchup

Curious: Mustard Allergies

Hey all!
If you don't know already; I work in nutrition labeling up here in Canada--and I'm always fascinated with new things; and I was recently notified that 'MUSTARD SEED' (Sinapis nigra) is going to be a required contaminant to list in the allergen declaration.

I was thinking about it this weekend--and I live in the agriculture area of the nation (prairies)--and I know for a fact that Monsanto has a huge footing here (not that I approve) and Canada produces 90% of the worlds mustard seed.

I was wondering: any of you allergic to mustard/mustard seed? Is it a recent? Is it since birth?

I've always had a suspicion that pesticide/herbicide/frankenfood was the culprit in the new allergen reactions--and I'm just really curious on your thoughts :)

Happy Meatless Monday!

Simple Finger Food Suggestions

Hey guys! Having a small potluck in the office Friday and I'm stumped on new ideas. I'd love for it to be:
- finger-food
- from fridge to table

Any good sure-fire recipes you guys think are good?
thanks in advance! :) hungrychristel

Anchovies - I need help identifying

I saw sardines at the italian butcher this weekend, they looked really "dried out" with white "flecks" in the can... is this a different preservation method? Have I been purchasing them wrong all this time?

Anyone know what I'm talking about?

I've only ever purchased them for my caesar dressings them "glossy-like" without skin and I'd be curious of the differences/reasonings...

Thanks in advance :)

"Dandelion" Taraxacum officinale question

Happy Chew-sday Eaters :)
I'm really looking forward to springtime; one of my resolutions in 2011 is to use ingredients I haven't used yet---I'm approaching the "Dandelion". I've seen the greens in salad recipes and in soups and stews; but I'm not comfortable starting with it yet.

Have you ever eaten dandelion? Is this the same Taraxacum officinale weed that grows in the grass? Finally; does it even taste good? How do you prepare it?

Thanks again in advance guys; love ya!


Good'ay and Happy Pi day all!
I must really miss summer, because I've got a hankerin' for some Barbeque flavours. Since I don't actually have a BBQ right now, I really want to make some American-style BBQ Baked beans. Up here; people aren't as BBQ Savvy as you American's are, so I'd love for you to share your "BBQ Baked Beans" recipe!

No, I'm not a vegetarian, and YES I love onions. Hit me with your best recipe! Thanks so much in advance, Christel in Canada

What do I do with Cottage Cheese?

Hello Eaters; I love cottage cheese! And I buy it unsalted. I tend to eat it straight up. I have a whole bunch right now and I'm wondering if any of you guys have some favourite cottage cheese recipes? I want to try something new.

Your inspiration is appreciated! :)

Vegetarian Lasagna: Your inspiration please

Hey all, I'm looking forward to the long weekend. I'm going to spend sunday on a vegetarian lasagna.

I plan to use some zuccini, spinach and ricotta; anymore ingredient suggestions for added layers of yummi? I seem to be having a brain-fart or something. tia :)

Poaching poultry inside pig bladder

OK: I saw a really awesome Iron Chef America battle last night between Flay and Morimoto. The secret ingredient was Egg Nog (prepared) and they had to utilize Ice Carvings.

That being said: Morimoto poached a chicken inside the bladder of a pig;

I have never heard of this!
Have any of you guys tried this or heard of this?

Ideas for a Fryer Chicken

Hey eaters!
I pulled a fryer chicken out this morning to defrost;
normally I just cut it up and roast it in the oven.

What would you do with it?
I would love to hear your thoughts :)

Note: No BBQ right now, sadly :(

Seriously Stimulating the Spaghetti squash

Hey guys :) I love squash season! So versatile. I picked up a giant fresh spaghetti squash and I'm itching to cook it tonight.
My favourite way to cook/eat spaghetti squash is with my healthy lasagna recipe,
but maybe I'm missing out on something more exciting?

I'd love to hear you favourite ways to prepare spaghetti squash;
maybe you can convince me to try something new?
TIA! ~hungrychristel

What did you Cook for Halloween 2010?

Good Morning Eaters! I hope everyone had a great Halloween Weekend. I didn't do any trick-or-treating this year, and we avoided Halloween Parties; but the highlight for me was dinner last night. We wanted to cook something "Creepy" so we baked some Escargots.

They turned out really nice: we used one of those mini-muffin bake tins with mushroom caps, seasoned butter, and melted cheese with crispy fresh french bread.

I'm interested: Did you guys cook anything "creepy" last night for Halloween?

Getting Creative with Cabbage

Hey eaters! I love cabbage. I love, love cabbage. Cabbage is an excellent source of vitamin C. It also contains significant amounts of glutamine, an amino acid that has anti-inflammatory properties.

I buy cabbage all the time; and usually chiffonade it for raw salads and slaws. But I'm looking for more creative suggestions from you lovely folks for other uses and recipes for this magnificent vegetable; have any? Raw? Cooked?

Happy Thanksgiving Canada!

Just want to wish all my fellow Northernites a Happy Thanksgiving! I am driving with my beau out to Kenora, Ontario for dinner this weekend.

We also plan to go for an "autumn walk" and hopefully shoot ourselves some partridges on the way!

What are you guys doing?

[blank] commercial has me LOLing *every* time!

I was just discussing and reminiscing about *hilarious* food commercials here in the office. You know: the ones that bring you to tears? The ones that get funnier each time you see them?

The best one right now (in my slapstick-humor-enduced opinion) is the Burger King Steakhouse XT "Date" Commercial---I can't get enough of it! I get everyone to 'SHUT UP' while I watch it, then laugh uncontrollably while *slapping* my knee

Did you like it?
Have any other hilarious Food Commercials worth mentioning?

Bon Hampétit Mister Hamster!

I saw the most cutest article on Cute Overload
today and I had to share it with Serious Eaters...

Cooking for Hamsters -- THE BOOK (cute pictures) is written by Mathjis van der Paauw chronicling hamster-sized recipes haha

so adorable! you can buy it on amazon apparently.

Makes me want a hamster so I could cook for the little guy...

Grilling: MOINK Balls

If you're a barbecue blog reader, chances are you've already encountered the MOINK ball—a food concoction attributed to Larry Gaian of Embers and Flame that consists of a frozen beef meatball wrapped in bacon and then grilled or smoked (seasoning the MOINK with a rub and finishing with a brushing of sauce is common, but not required). We held onto the MOINK's inherent simplicity and took it up a notch with this homemade mix. More

Seven Takes on the Feast of the Seven Fishes in NYC

The numbers vary—seven, nine, 11, even unlucky 13. The menus vary. And few agree on the origins of the tradition. But no matter on what side of the debate you sit, one collective truth rings clear: the Italian "Feast of the [Seven] Fishes," served on Christmas Eve, is a time to eat, drink, and be satiated. In New York, there is no shortage of feasts to choose from. Here we've rounded up seven takes on the seven fishes. Like anyone who has ever studied the Italian language knows, it's not always what you say—it's how you say it. More

Gift Guide: For Cider Lovers

Whether your loved ones are gluten free gourmands or adventurous homebrewers, cider just might be on their holiday wish lists. We're here to help with gift ideas: books, bottles, gear, and even a weekend getaway that your favorite cider lover is sure to enjoy. More

A Tribute to Charlie Trotter From Wine Importer Terry Theise

I must say, I have never seen a restaurant that respected wine more than Charlie Trotter's. Many times I experienced the now-legendary adaptations of dishes to the wine on the table. Once I asked Charlie, "Did you really change that dish because I'd ordered (X) wine?" He said, "Of course I did; we do it all the time. What's in the bottle can't be changed, but I can tweak a dish to make the match work perfectly." More

The Food Lab: Latke-Crusted Turkey Stuffing Fritters With Liquid Cranberry Core and Turkey Schmaltz Gravy

As part of the literally once-in-a-lifetime convergence of Hanukkah and Thanksgiving this year, we engaged in a little friendly food battle with our friends over at Food52, with both of us coming up with the best Thanksgivukkah mashup recipe we could think of. Working from the inside out, we start with a oozy liquid center of cranberry sauce, surrounded by a light layer of turkey and sage stuffing, encased in a thin crust of crisp latke-style potato and onion batter that frizzles and crisps, thin bits of potato and onion sticking out in a wild tangle. Here's how we make it. More

The Food Lab Lite: Vegetarian Escarole and Parmesan Soup

Last week I co-hosted an event at the New York Wine & Food Festival in which a few of our favorite chefs cooked their favorite soups. My favorite of the bunch: Marco Canora's escarole soup. His version had these terrific little chicken dumplings, but seeing as I have a wife who leans vegetarian and I myself tend not to eat much meat in my off-duty hours, I wanted to convert this great concept into a more veg-friendly version. Here's what we've got. More

Taste Test: Shin Ramyun Instant Noodles

I didn't grow up a ramen prescriptivist, but more often than not my selection landed upon Shin Ramyun, the Korean brand of instant noodles flavored with beef and chili. Its fierce heat and intense saltiness has earned it some rabid followers. It's one of the best selling non-Japanese brands around, available in over 80 countries. In 2011, they introduced Shin Black, the premium version of their traditional ramen. We embarked on a taste test to see how they stacked up. More

Serious Entertaining: Four Easy Summer Tartines

Hot on the heels of an all-the-sourdough-in-San-Francisco taste test, I found myself on Wednesday afternoon with six half-eaten loaves of awesome sour dough in the kitchen with very few ideas as to what to do with them. When I'm in need of ideas, I usually head to one of two places: the bath tub or the farmers' market. Luckily for you, this time it was the latter. More

7 Old Wives' Tales About Cooking Steak That Need To Go Away

I'm not generally a negative person, and my normal reaction to seeing misinformation spread through the internet is to simply try and dilute it by spreading some verity and beauty—I've produced more than my share of articles about how to grill steaks (baked up and backed up by real science and research, no less!) in the name of truth and pageviews, and if you want to take a look at those, you can scroll on down to the bottom of this article for some links. But today, I'm fighting back for once. We're going to put to rest seven of the most stubborn myths about grilling steaks, and hopefully come out the other end as better—or at the very least, slightly less frustrated—people. More