Latest Comments

Heinz-like Ketchup

hey lorenzo, if you don't know why you feel insulted, think about why you do before spouting off this vitriol in reaction to a ketchup recipe.

yes, you know what goes into heinz, and it's pretty likely the original poster does as well. the significant difference in this recipe is the use of agave instead of corn syrup or refined sugar, so i will assume that the original poster meant that they "know [that agave] goes into it," as opposed to other sweeteners. some people have a problem with common commercial sweeteners and seek other sugars, like agave. this is ok.

the most commonly available version available is made with hfcs, and heinz does not yet have a version made with agave. if the original poster does their bulk shopping at costco and cannot find a heinz ketchup sweetened to their liking, but finds agave available and finds they have the time and resources to use this agave to make ketchup, how is this offensive? this is a personal decision, not a moral attack on your ketchup intake.

Japanese sweet potatoes lovers

Haha, I just had a couple steamed sweet potatoes for breakfast. The korean goguma is the same as the satsuma imo, right? My mother told me recently that she doesn't feel at ease until there are a few goguma in the house :) But lately, we're on an okinawan sweet potato kick...

Seriously Asian: Chrysanthemum Greens

Ssukgat! Chichi's right, we usually drop them in last minute into seafood stews, ramen, udon, and so on to prevent overcooking. Also, awesome tucked into ssam or in sandwiches, anywhere for a nice kick amid rich flavors. I'd describe it more as peppery and slightly bitter than sweet when eaten raw.

Japanese Snacks: Milk Candies

Whoa, the original milk candy for me is the Chinese White Rabbit candy. There's possible explanation for the popularity of milk flavored candy in the linked wikipedia pg: "Seven White Rabbit candies is equivalent to one cup of milk".

Sunday Brunch: Tamago Gohan

Oh duhh. Thanks pjacob01. I was imagining slurping up cold stale rice grains swimming in gooey eggs and it just wasn't working.

Sunday Brunch: Tamago Gohan

Oops, I don't really sign onto se very much anymore-- so you prefer the texture of uncooked eggs in the cold/room temp rice for your tamago gohan? I find that really unusual!

Sunday Brunch: Tamago Gohan

I think I'd add a little sesame oil as well. Come to think of it, tamago gohan is a little bit akin to the sesame oil/soy sauce rice I grew up with. We also tore in pieces of nori.

@Aya Kristen Alt-- How do you mean? Do you stir the egg into room temperature rice, or let the mix cool down until it's room temperature? I'm having trouble picturing the first.

Nasty Bits: Korean Blood Sausage

my mouth is watering so much. soondae shops in LA sell soondae with heart and liver too, the heart goes quickest in my family :)
i'm pleased to see the love for blood sausage on se.

soondae corndogs?? is the batter kind of sweet, or is it more like a tempura batter? i feel excited. and holy, tripe + soondae...

Taste Test: Instant Oatmeal, Original Flavor

Hm, I've always felt that those little packets are such a waste of material and money on a student's budget :/
I've had better luck making a quick and decent oatmeal by boiling water, then dumping in (old fashioned) oats, and letting it stand covered for a few minutes. Quick, and no gooey-ness to be found. And is it just me that eats enormous bowls of oatmeal, or are those single-size portions tiny?

(Bittman's tip is great, and some days I prefer the cold milk soak method to hot 'real' old-fashioned oatmeal and steel cut. Great texture with just a little bite.)

Meet & Eat: Jenny Lee-Adrian, Serious Eats Intern

Haha, I had the exact same thoughts as FamishedFem! Welcome to the site.

Excess orange syrup

Yum! when I candy orange peels, I go through the syrup pretty slowly. On top of pancakes/crepes or plain yogurt is always delicious for breakfast, and it is so good in your hot cocoa replacing the sugar.. Hopefully someone has some great ideas for using a whole lot at once. Perhaps in a glaze for a ham or chicken if you eat meat?

Cow Lips

@Monsieur_Ghislain, thanks for linking to that blog! I've never seen it before-- definitely not another overwrought food blog. I just watched that video and I'm drooling. Craving cow lips at midnight.

Hakata Tonton: In Praise of Pork Foot

Oh my god... pig feet and monkfish liver and cow offal galore. This restaurant and I are destined to be, barring the 3000 mi distance.

Best and Worst of Food Trends of 2010?

"Overuse of the word "elitism" to describe anything one disagrees with or feels threatened by."

@McNormal, thank you for restoring some of my faith.

Turkey Salad?

There's a great curry turkey salad here on Simply Recipes. The bit of ginger and cilantro really makes it awesome. Elise also suggest stirring in some mango chutney at the end; that sounds delicious.

Boston: Barbara Lynch's Tagliatelle Bolognese

Tagliatelle is one of my favorite kinds of pasta, especially with meat sauces. Yum. Where can I find Lynch's pasta recipe?

What's your favorite bagel flavor?

Plus, "jamagel, jamagel, jamaican flavored bagel!" is just too catchy to not say out loud too many times.

What's your favorite bagel flavor?

Jamagels please. Bulla, rock bun, paw paw, hard dough. Yes.

(I usually don't care for 'flavored' bagels, but I met Reginald, the guy who made these things, and he is an utter charmer. They're actually tasty too, if you stop thinking of them as OMG bastardized bagels and consider them- in his own words- as "the flavors of Jamaica" in a bagel vessel.)

Thanksgiving Sides: Corn Pudding and Other Corny Side Dishes

This is the recipe. I wish SE would link recipes to the mouthwatering photos... heh. I only got this one since this recipe is the only SE recipe!

Coworkers and food smells

Curious to know SE's office's own 'food smell' policy... if there is one at all, based on Chichi's gingko nut story!

Thanksgiving Pies: Pecan Pie Recipes

Teachertalk has my question-- who made those pecan tarts and may I have the recipe? :- )