Taste Test: The Best Frozen Pork Dumplings

I agree. Maybe there's a lawsuit preventing SE from naming brands w/reserved reviews.

The Best Way to Cook Frozen Dumplings

@LaurieWendy: I do the same thing, -but- I put a cork into the slot that switches the rice cooker from cook to warm, keeping it on cook till the dumplings crisp up.

Crystal Skin Shrimp Dumplings (Har Gow)

Is tapioca starch the same as pudding?

A Song of Spice and Fire: The Real Deal With Hunan Cuisine

We certainly won't miss someone who trashes such an excellent article. Any chance for recipes?

Why a Y-Peeler is the Best Vegetable Peeler

LOL I don't peel anything!

This Week at Serious Eats World Headquarters

Can I PLEEEZE be the dog that gets the Frida steak? Pleeze?

In Praise of a Turkey-Free Thanksgiving

I.Don't.Eat.Turkey. EVER! Took my newlywed SIL 5 (FIVE) Holiday dinners before she said to me: "I guess if we come to your house for dinners, we will NEVER get turkey."
I just smiled.

This Week at Serious Eats World Headquarters

So VERY sorry to hear that Yuba has left. Hugs & much sympathy.

A Fast Food Thanksgiving That's Actually Delicious

The Food Lab: How to Poach Eggs for a Party


A Day in the Life: Ed Levine, Serious Eats Overlord

Great Column! I agree, more ED! and - the last line of 3PM brought a tear to my eye

Win a Copy of 'Huckleberry'

Right now? Pumpkin pie. After I win this book, the Huckleberry loaf pictured on the cover.

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

I just saw this article; it made me remember that when my mother cooked tripe, she would boil it for about 30 minutes, drain it and change the water, and she would do this 5 or 6 times throughout the day. It came out extremely tender, and no odor or funk

Win a Copy of 'Tacolicious'

Best stores for food souvenirs in New Orleans

701 Baronne St.
New Orleans LA
(504) 227 3838
1) My favorite store
2) Promises (and delivers) high quality local items
3) This includes liquor
Go to for more info.
Jax Brewery
Top floor has groceries, etc.

Enjoy your stay!

McConnell's Ice Cream is Expanding, and They've Nailed Their New Flavors

Weren't they in Long Beach on Ocean Blvd. in the late 70s?

Curried Coconut Noodles With Shrimp

I would love to have the mussel recipe!!!!

Shake Shack is Expanding to Multiple Cities This Year (and Next)

I was so excited when they came here to Louisiana! All I can really say is they USED to be good............:-(

How Do You Make Crispy Bacon?

as an added extra when baking, brush on some maple syrup

A Sandwich a Day: Torta Ahogada at Big Star

um, where is this place?

The Food Lab: How to Make a Muffuletta Shooter's-Style Sandwich

@ vaneats: I noticed the olive salad too!
I would eat the heck out of a muffuletta with THESE ingredients for sure (these are not traditional, but probably more delicious)!

Asian Vegetables in Non-Asian Dishes

@ Mr. Nick that sounds very tasty! Thanks for the 411

Asian Vegetables in Non-Asian Dishes

@ Mr. Nick:
I'm confused; I thought beurre blanc is a white butter sauce - kombu and green tea are how did it taste?

How much do you tip for online food delivery?

1) Usually on the card (rarely have $)
2) ALWAYS 20% Minimum
3) Only if it can be directly attributed to the server; try
discuss first

Tea taste test/brand preferences?

I drink ONLY iced tea; use either luzianne or (believe it or not) great value. surprisingly, luzianne is usually less expensive than great value.

Too Salty Ma Po Tofu

So I had this jar of Ma Po Tofu sauce that I used the other day, (I bought it before I learned how easy it is to make from scratch), added one pound ground pork, sautéed, and one pound cubed tofu as per the instructions. It is so salty as to be inedible, even just using a tiny bit with rice. I hate to throw it away, I'm looking for ideas to remove the saltiness, or reduce it by adding something.
Any ideas are welcome.

gochujang sauce uses

Made a road trip to an Asian (apologize if this is not a correct term) grocery today, and scored lots of yummy things. One item is a HUGE jar of gochujang sauce. Since the jar says it's fermented, I was wondering if it can be used as a kimchi base? I make kimchi quite well if somewhat unorthodoxly and doesn't always get as funky as I'd like, so was just thinking this could be a basis for the initial seasoning? Also, any other uses/recipes would be welcome.Thanks!

Anchovy Help

So, I have this ongoing issue when I purchase anchovies packed in oil. When I remove them from the can and use them, I put them into a jar, refrigerate them, and they basically turn into mush.
Today I bought a jar of flat fillets, and I was wondering if they REALLY have to be refrigerated? The jar does not say "refrigerate after opening".
What say you: refrigerate or not?

I want a Toaster Oven, But

The options are many and confusing. I thought I had one picked out, but it got some bad reviews. I think I want convection, don't care about non-stick or rotisserie. Large and capable enough for a chicken or pizza, around $100-125. Thanks!

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