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jackiecat

  • Location: Santa Rosa, CA

This Week at Serious Eats World Headquarters

15/24 Canal House pictures? Not even one shot of all the team there?
Nothing against Canal House, but really Serious Eats? Snooze!

And I'm usually a huge fan of this week at Serious Eats.

Amy Thielen's Favorite Cookbooks

I Loved Amy's show. Fun to watch and great recipes.

Recipes From Chiang Mai: Larb Muang Moo (Northern Thai-Style Chopped Pork Salad)

Interesting, I've had the larb at the Wat Lao Sayettha Temple and noticed the bitter taste in the raw version, but not the cooked version. I wonder if they leave the bile out of the cooked version or if cooking tames the bitterness.

Tales of a Cookbook Writer: What if a Dish Makes Me Gag?

@sarahlizzy
I too couldn't stand cooked salmon until about a month ago when I tried it baked low and slow. 250F for 20 minutes for a thin fillet. It tastes like uncooked salmon with a very soft texture. Try SteamyKitchen or Epicurious and search for baked salmon for recipes.

This Week at Serious Eats World Headquarters

I'm enjoying the more in depth stories, good job Serious Eats team.

However, I'm missing the community in "Serious Eats: A Food Blog and Community" That was a big part of what made Serious Eats special for me. If they've decided to go for a different audience I can understand, but I still feel sad. (And I'll still stick around, just won't be here as often.)

Also I feel like there has been some lack of transparency such as discontinuing Favorites without notification.


Cheese 101: How 4 Simple Ingredients Yield 10 Zillion Different Cheeses

Love this series!

Cheese 101: Hard Facts About Hard Cheese

I wanted to add this to my favorites but the option isn't showing any more. What's up?

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

Oh, great idea! Love beans! I'm looking forward to this series.

Taste Test: The Best Caesar Salad Dressings

I'm glad to know the tasters were biased towards anchovy heavy. I'll know to avoid their top choices.

7 Mexican Sodas You Should Know

Thanks Peter, I'm in Santa Rosa too. I'll check out G&G.

Greek-Style Okra With Tomato, Feta, and Marjoram From 'The New Southern Table'

I love the flavor of okra but not the slime. Is this slimy?

Cook the Book: 'My Paris Kitchen' by David Lebovitz

A Hefty Pastrami Burger for a Hefty Price at Jeffrey's Grocery in the West Village

Hi Noah,
I know it must be frustrating to always get the same comments, but you need to realize that not all of us reading this post are AHT regulars and any extra information is appreciated.

The Best Valentine's Day Giveaway Ever: Lobel's 4" Prime Dry-Aged Heart Shaped Steaks for Two

Sear then finish in the oven. Invite friends for anti-Valentines day.

Super Bowl Party Giveaway: Pat LaFrieda Sliders

I'm watching the Puppy and Kitten Bowls, maybe tune in for the Superbowl commercials.

Super Bowl Party Giveaway: 17th Street BBQ Baby Back Ribs and Pulled Pork

Flew to Atlanta to meet a friend with a portable smoker that he drove from Virginia.

Foraged Flavor: All About Juniper

Are there edible juniper berries growing on the west coast?

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Penzey's lemon pepper seasoning.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Bone in ribeye - gnaw the bone!

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

The meat next to the bone of a medium rare bone in ribeye

Seriously Delicious Holiday Giveaway: La Quercia's Secret Weapons Pork Kit

Anything lemon.

Seriously Delicious Holiday Giveaway: The Perfect Steak Set from Double R Ranch Co.

Bone in ribeye. Knawing on the bone is the best part!

Charlie Trotter Dead at 54

Shocking and sad. I had my first tasting menu at his restaurant in the late 90's. The meal was one I will never forget.

Cook the Book: 'Maximum Flavor'

I love preserving jams and chutneys, I'd love to know how to preserve using fermentation.

Cakespy: Homemade Pumpkin Graham Crackers

Yay! Cakespy is back!

Beyond Curry

What happened to the column (with no recipe link) that was published yesterday? It looked like something I would love to make.

7 Nut and Seed Butters for Your Pantry

It wasn't long ago that buying nut butter at the supermarket meant little more than the choice between smooth or crunchy. Oh, how times have changed. On the shelves where you used to find little more than Jif and Skippy, there is now a dauntingly vast—if utterly delicious—array of spreads. In the interest of making sense out of the wide variety of nut and seed butters out there, allow us to guide you through the different kinds you can find in supermarkets, specialty stores, and online. More

Cheese 101: The Stinky World of Washed Rind Cheese

Washed rind cheese is a broad but distinctive category of gloriously stinky curd. The telltale signs include a moist or sticky exterior, some variety of reddish-orange rind, and profound aromas reminiscent of often-unmentionable things—sweaty feet and barnyard animals figure prominently. More

Do You Know Your Tsukemono? A Guide to Japanese Pickles

Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because they serve an important purpose: Japanese food culture is heavily influenced by principles of balance handed down from kaiseki (the national haute cuisine). Here's how to tell your gari from your umeboshi. More

A Guide to Tofu Types and What to Do With Them

High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing over a dozen different kinds of tofus. More

Indian Spices 101: How to Work With Dry Spices

Many of my friends, new to Indian food, think that it's all spice and fire. But that's not true. Sure, there are spices, but it's not all chili. It's cumin, cinnamon, cardamom; fragrant spices, robust ones, peppery ones. And they're used carefully and thoughtfully. Each has its own aroma and adds its own character to a dish. Today we're going to go through the basics of dry-roasting to help get the most out of those spices. More

The Serious Eats Field Guide to Asian Greens

When you walk into the produce section of your local Asian supermarket, you'll probably be greeted by a dazzling but daunting display of unusual greens. They're all great, and easy to cook, but it helps to be armed with some knowledge to tell your shoots from your choys. More

The Food Lab: The Hard Truth About Boiled Eggs

The secret to peeling hard boiled eggs? Well "secret" might be a bit of an exaggeration. Here's the truth: there is no 100% fool-proof method I've found, and I do believe I've tried them all, many, many times over. That said, a bit of the old scientific method has helped to greatly increase my success rate. I can now pretty routinely produce perfectly boiled eggs with clean-peeling shells, and you can too! More

9 In-Your-Face Deviled Egg Variations

We've already found the best deviled egg recipe around. Today we're going with variations on that theme. All of these flavored deviled eggs have the same bright, fresh, acidic bite of the original, but we've amped them up with other ingredients ranging from subtle to in-your-face. Ready? Let's go. More

The Ultimate San Francisco Date Night Guide

There's no denying it: San Francisco is a city made for romance. Neighborhoods are full of hidden gems ripe for exploring; there are stunning, screen-worthy kiss backdrops atop every hill; and even the fog invites you to cuddle just a little bit closer. But what's a date without great food (and drinks!)? After years of dates both great and terrible in the City by the Bay, we hereby present our ultimate date night guide to this fair city. More

The Food Lab: How to Make the Best Potato Hash

In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.) More

Chinese Cooking 101: How to Marinate Meat for Stir Fries

Anyone who's read our Wok Skills 101 Guide knows that with a stir-fry, having all of your ingredients prepped and ready to go is of utmost importance. Meat should be sliced. Vegetables should be chopped, sauces should be mixed, and aromatics should be minced before you turn the heat up. But there's another secret that will improve both the flavor and the texture of your proteins: proper marinating. Here's how you do it. More