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Will Wander

Bake the Book: The Model Bakery Cookbook

People, of course. Chocolate isn't safe for dogs.

How to preserve dried New Mexico chiles in Washington state

You ought to see the slugs here come summertime. They can barely drag their bloated bodies through the mist.

Poll: What's the Farthest You've Gone for Pizza?

My family likes to regularly drag me to Pizza Hut. Time and distance are related, right?

The Food Lab Lite: The Best Spanish-Style Garlic Shrimp (Gambas al Ajillo)

@Keifster:

> Voluntarily reads The Food Lab
> Complains about the science

Gods help us if someone so much as gifted you a mixer.

This Week at Serious Eats World Headquarters

I know Serious Eats has a somewhat informal workplace environment, but couldn't you have made the bear wear pants?

Hometown Barbecue Sings the Ballad of Beef Ribs

@Max: Thanks for the barbecue differentiation! Less concerned now and more hungry.

Ask the Food Lab: What's the Point of Bay Leaves?

Would you ever want to use fresh bay leaves when cooking? If their menthol flavor feels too pronounced, would they work in a use other than, say, bay-mint ice cream?

Hometown Barbecue Sings the Ballad of Beef Ribs

As someone enticed by meat but unused to barbecue, are the ribs supposed to appear so charred? Grill marks are but one thing...

Favorite cut of beef for...

Everyone's claimed the meaty bits and the tongue, so I'll take the tendon. No, really!

Zero-Calorie Food Tricks--

As for an actual tip, simmering bananas with their peels on will keep them from turning brown. Their peels will darken, but the interior will taste fresh. Just in case you're sick of banana bread, though I can't imagine why.

This Week at Serious Eats World Headquarters

@Kenji: I won't argue with Good Science. Inherent Cute prevails.

(I at first mistook Hambone's tongue for reverse Bugs Bunny teeth. I swear I'm already a card-carrying member of the Puppy Folds Club.

This Week at Serious Eats World Headquarters

@eliza422 Calling in @Kenji, Crusader against Bad Science -- or will his love for dogs get in the way of academic integrity?

Delicious And Healthy Home-Made Salad Dressings

@mcwolfe: That's a relief. I just tossed a batch of cassava and almond salad with this dressing, but I wanted a second opinion on the recipe. We already consume so many toxins from processed foods.

What are you giving up?

I'd list Lent, but you can't give up what you never took.

Roast Lamb Head

I can't find it either, but alternative recipes on the head suggest removing the eyes and tongue and parboiling the head before roasting.

You can treat the tongue as stated in the Nasty Bits, but I'm not sure about the eyes. Chichi's spirit might leave her body hanging to visit you if you simply discarded them though. Worst comes to the worst, you can terrify your neighbors by running around, bloodied skull in one hand, a swinging set of eyes in the other. You'll go viral, I promise.

This Week at Serious Eats World Headquarters

Hambone mid-yawn would not be out of place in a radioactive, post-apocalypse.

Slice Your Cake and Stack It, Too, With the Zenker Cake Slicing Kit

While not always feasible, cutting circles out of pan-sheets would be far more economical and versatile, though I still oddly want this set for that one-in-a-hundred baking session.

Zero-Calorie Food Tricks--

@grapist: If your weed accidentally contaminated your food then it doesn't count as an ingredient.

I'd suggest taking a whiff from the molecular gastronomy movement and foaming up your foods with nitrous oxide. Or just skip the food and huff straight from the organic, all-natural source.

(Don't huff away from the organic, all-natural source.)

Chain Reaction: We Try Subway's Flatizza

@Dennis: Almost as thankful as we are for Flatizzas.

Try saying the plural form three times fast.

A Chinese Mother's Fix-All Herbal Remedy

In your pre-traumatized youth -- perhaps accompanied by a perpetually impromptu rendition of "Under the Sea" -- did you ever see a rehydrated seahorse unfurled?

No, really. In all seriousness. Science demands an answer.

The Vegan Experience: Crispy Kung Pao Tofu

Any chance of a vegan General Tso's to complete this savorably inauthentic meal? A leading dish has to have a rival.

Mystery Dish

If it's not too late, channel your inner Kenji and top your peas and meat scraps with stuffing waffles.

A Tale of Two Fried Rices in Seattle

@Peanut1: Scurvy for one, it is.

@JacobEstes: Yet what does it say about us that Chico-a-Loco has been the most on-topic?

Meet and Eat: Ashley Tam, Spring Editorial Intern

Requesting an example of aggressive food-induced crowdsourcing in a future slideshow. Bonus points if not in a slideshow.

Macadamia Nut "Ricotta" From 'Nom Nom Paleo'

I could see this spread over flaky white fish and broiled. Anyone tried heating this nuttery yet?

Bostonians and New Yorkers - Help!

Hey all. I'll be heading to the east coast for a while, namely good old Boston and bustling New York. I'll be at each place for a couple of days (so nine to twelve meals in each city, not including snacks. PLENTY of snacks), and I'd really like every bite to count (it's been a while since I've visited the east side).

Any recommendations would be fantastic. Local food would be exceptionally nice, but if there's some place that can really kick...rear...at a specific food and make it spectacular, who am I to say "No thanks"?

Thanks all in advance! :)

Yolk or Whites?

After making yet another batch of ice cream (mmm, basil...) I've been opening the refrigerator and finding myself staring at a bowlful of five egg whites. This isn't the first time, either: what with my rekindled interest in homemade ice cream and mass stockpile of eggs, I'm finding myself with more egg whites than I -- or any amount of meringue making -- can handle.

Yet, some others seem to fall into the other camp: they have bunches of yolks sitting in their fridge (admittedly I've had this happen once or twice -- usually when I'm out of cream). Whether for angel food cake, meringues, or what have you, they fall into this category.

Which ones end up chilling in your fridge -- and what tips do you have for finally getting some use out of them?

Contest Confirmation Emails - do you get a response?

Tuesday I was delighted to find I'd won the cookbook "Plenty" (sorry carnivores, you can never have enough vegetarian cookbooks!) and received a confirmation email from Serious Eats asking for my name and address (which I sent as soon as I finished reading).

I haven't received a response email yet, and I'm not sure whether your policy is to email back that you've received the information or not (it's my first win!). I tried sending a query to contact@seriouseats.com in case perhaps my emails just weren't getting sent to Serious Eats, nothing yet.

I know it's been less than a week since the first emails were sent out, but since we only get a week to claim the books, I'm a little worried. Looking through previous topics it seems sometimes winners didn't get emails back after sending their information?

Not to make such a big deal out of this, but it does seem like such a lovely cookbook and I'd hate to wait several weeks only to find out I accidentally forfeited the prize. You can understand, right? :)

Thank you in advance!

Hazelnut help?

With a fresh batch of gianduja ice cream in mind, I set off to my local specialty food store for a pound or two of hazelnuts (they're hazelnuts, how can I NOT get extra?).

Turns out I can do better than not getting extra.

In fact, I can totally forget to pick up the hazelnuts, and realize once I'm snugly back home that - despite all the shopping I did - my hazelnut count is still zero.

But wait! What's this? Hazelnut flour from the depths of my pantry?

I ask you, Serious Eaters - since hazelnut flour is just finely ground hazelnuts, and since I'm making ice cream I want my hazelnuts to be smoothly pulverized anyway, how safe would I be in simply substituting my hazelnut flour for the whole stuff in my ice cream recipe?

Thanks in advance!

I need it. I need it badly. Reliably.

Enough cold frying oil. Enough over-done steaks. Most definitely enough scrambled eggs in custard base.

I need a decent instant-read thermometer, one I can use not just for checking meats and frying temperatures, but other temperatures as well. I don't make candy as often as I do some other foods, but it'd be nice to have the option for when I do make it. Help?

Digital or not, either way is fine (although digital is preferred). Still, I don't want something that breaks five minutes after I buy it.

That wouldn't be reliable.

Golden beauties

My family has the oddest cravings - for example, today, when my family urged me to make pancakes this close to midnight. Of course I got out my pan with delight and began to make pancakes.

I started out with the utmost confidence; the first couple ones were beautifully golden as I flipped them over. When I'd let them cook for the second time, however, the opposite side failed to reach the same, continuous, beautifully golden look the other side had (of course this side faced the plate when I presented these to the waiting horde).

For now my pancake making abilities are not in question, but for the next time this odd craving strikes my family:

How can you properly get both sides of a pancake to be even and golden?

What do you mean, you hate _________?!

Christmas is coming up ,and with it the opportunity to get together with friends and family to eat, drink, and just have a good time.

Yet, I'm sure we can all think of "that particular thing" we could really do without ever seeing again. Ever.

What's that one thing that you could completely do without? (Please don't include family members. If you do, at least mention something more appropriate for eating/drinking).

I personally hate ham. Either watery and bland or dry and salty, I've never found one I've liked. I'll take anything over ham, even turkey (even the desert-dry type). Kenji's recent article has made me wonder whether I should look for a decent ham, but it's still a major "if".

So, what about you?

(It doesn't just have to be holiday food, fyi).

Cinnamon Rolls - Flour?

I've been planning on making cinnamon rolls for the longest time, and with the holiday season came my perfect excuse for overconsuming butter (don't worry, it's a good thing).

Normally I'd make my rolls with All-Purpose flour, but with all this holiday baking, I'm running pretty low. I have, however, got several cups of bread flour. Seeing as that's usually good for yeasty breads, I was hoping to use that instead.

Do any bakers here have preferences for one or the other in cinnamon rolls? Any experiences with bread flour in them? I just don't want to make a bunch of rolls only to have them be tough and a bit too sturdy. Although I'm sure a little extra frosting could help that problem.

If not, I'm not done with my holiday baking anyway - I can go and get some more all-purpose flour.

And larger pants, while I'm at it.

I know you're all thinking it - CRANBERRIES

Surely I can't be the only one with this problem...

With Thanksgiving over, I don't have to worry about dealing with turkey again for a good, long while. Unfortunately, I can't say the same for the monster bag of cranberries I still have (it's still 2/3rds of the way full). I've got enough cranberry sauce jarred up to last me months, on toast, next to meats, you name it.

So I'd really rather not whip up another batch of the goopy stuff.

I've also got lots of pies and rolls left (practically emptied my fridge of all butter), so I'm trying to stay away from making any more pies, tarts, cakes, or scones. That doesn't leave me with too many options as to what to do with my cranberries.

Surely someone out there can help poor fellows like myself, who have too many cranberries and nothing to use them in? I'd hate to see them go to waste, but if I have to plunk another couple handfuls of them into a pot with cinnamon and orange, cranberries won't be the only things flying about in my kitchen.

HELP!

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