Serious Eats: i8alot's Profile

butter tarts made fresh that morning, with caramelized edges draping the pure butter crust. ideally, the truck would be parked outside my office at 10 am daily.

i8alot at 3:09PM on 12/12/11

From Serious Eats

Cook the Book: 'Good Food to Share'

butter tarts

i8alot at 3:07PM on 12/12/11

From Serious Eats

Goodbye, Dumpling

I kept hoping I was misreading. Very sorry.

i8alot at 4:38PM on 06/10/11

From Serious Eats

Cook the Book: 'One Big Table'

fried rice!

i8alot at 12:04AM on 03/27/11

From Talk

I do email the link to myself sometimes, but sometimes, I just want to use the function of emailing myself the text of the recipe so that it is easy for me to print. I guess it's just me! i just cannot read them. if there were even hints like "contains a number".... oh well.

i8alot at 9:44PM on 03/14/11

From Serious Eats

Cook the Book: 'Not Your Mother's Casseroles'

eiderdown from michel roux's "eggs" book.

i8alot at 1:49PM on 02/07/11

From Serious Eats

Cook the Book: 'The Essential New York Times Cookbook'

Joy of cooking, it's my road map.

i8alot at 2:12AM on 01/04/11

From Serious Eats: New York

Dear Serious Eats New York: I Figured Out How To Make Ippudo's Ramen At Home

@JacobEstes: THrowing out the first batch of water is something my asian grandmother would smack me on the head for, if I failed to do so. The first batch always has a layer of scummy tendrils on top. I think it's the proteins in the blood, and tiny bone chips? Please correct me if I am wrong, maybe my grandmother just looks for excuses to smack me.

i8alot at 10:10PM on 12/04/10

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I am hoping the umami gravy will change my life! The idea is great!

i8alot at 12:33PM on 11/18/10

From Serious Eats: New York

How to Poach a Perfect Egg (Nick Anderer-Style)

Sorry, I'm confused. It says you can do it in a beer cooler at home... but the photo was of NOT a beer cooler. Do you mean any thermos-type insulated vessel?

i8alot at 4:14PM on 10/18/10

From Serious Eats

Cook the Book: 'The Pot and How to Use It: The Mystery and Romance of the Rice Cooker'

My rice cooker never leaves the counter, and contains fluffy, gleaming white rice, or sad, hardened, yellow rice at all moments of any given day. Use it for former results, not the latter. :)

i8alot at 12:54PM on 10/18/10

From Serious Eats

Cook the Book: 'The New Brooklyn Cookbook'

portland, but hoping for seattle

i8alot at 8:59PM on 10/11/10

From Talk

What IS The Best Tip, Trick, Recipe etc You've Gotten At SE?

ANYTHING written by KENJI is bookmarked, emailed and guaranteed to please. That said, the photos of his dog alternating with tasty eats is disconcerting at times. :)

i8alot at 7:46PM on 10/04/10

From Serious Eats

The Food Lab: Do 'Better' Eggs Really Taste Better?

Who knew I could be RIVETED by a science experiment about eggs?!!! More articles please!

i8alot at 5:14PM on 08/27/10

From Talk

What's the story behind your SE screen name?

i eat, but weigh 96 pounds. i8alot is the stock reply to the question I get asked on a mind numbing, relentless basis: have you eaten anything today?

i8alot at 9:39AM on 06/20/10

From A Hamburger Today

Video: McDonald's Recent Gay-Themed Ad in France

realistically, no teenagers share much with their parents. I had the same conversation with my parental in my hetero situation. I think it's great.

i8alot at 8:32PM on 06/03/10

From Serious Eats

Cook the Book: 'The Book of Tapas'

anything, anything at all nestled around a pungent bowl of aioli

i8alot at 5:50PM on 05/24/10

From Serious Eats

Cook the Book: 'In The Green Kitchen'

garlic is your nemesis.... just waiting for you to turn your back for a nanosecond in order to render everything a black, butter, toxic mess

i8alot at 3:36PM on 04/20/10

From Serious Eats

Black Pepper: Friend or Foe?

Absolutely agree. The husband does a mad acrobatic act of aggressive grinding as soon as he sits down and I am trying not to inhale so I can actually taste my food. I only like black pepper with beef.

i8alot at 2:35PM on 04/09/10

From Talk

Etiquette for Eating on Planes/Trains/Buses

@Lorenzo: I respect your views, but the rigidity of them is what is so exasperating for me as a mother. My son has fatal food allergies and I can never find appropriate foods for him at a food court, never mind on a plane. Not to mention, i do not choose to feed my kids a lot of processed foods. Will my children die if they don't eat for a few hours? No, but they will be hungry, and vocal about it, and who wants to sit next to, behind or in front of a complaning toddler? Of course, people who make blanket generalizations say "well there is an exception to every rule", but they seem to forget that when they glare at others who happen to represent that exception feeding their children food that is chosen to be as innocuous as possible. And $10 per meal on a plane is not nickel and diming to my household budget. For four of us, that is half of our weekly food budget.

i8alot at 4:01PM on 04/08/10

From Serious Eats

Knife Skills: How to Cut an Onion

hahaha. lots of great info. And my bed is too low for onions beneath the offending partner's bed, but I could squeeze some shallots down there!

i8alot at 10:44AM on 04/08/10

From Serious Eats

Cook the Book: 'My Bread'

triumph: no knead bread, Lahey is a god.
disaster: a squat, dull, powdery, gummy green onion loaf. THe powderiness prevented it from even being a good doorstop.

i8alot at 2:41PM on 03/29/10

From Serious Eats

An Intro to Malaysian Food: The Ingredients

GREAT info, thank you. When I wander around desperately in Asian food stores, those who look like they are in the know flee as I turn to them and open my mouth. I guess they have better things to do with their time than take me step by step through these ingredients! Don't blame them, but I will catch one, one day, I will!

i8alot at 10:56PM on 03/19/10

From Serious Eats