Profile

kimGknits

I'm a college student that loves cooking but often gets distracted by school, bikes, and knitting. Then there are weeks where they are all neglected for a cooking extravaganza!

  • Location: Tempe, AZ
  • Favorite foods: Ice cream, hmm, it's really hard to beat that one. Chicken satay, anything with sambal or curry, and Thai food. Thai food beats ice cream!
  • Last bite on earth: Must contain butter.

Seriously Delicious Holiday Giveaway: Zingerman's Camp Bacon Gift Box

on a quinoa and black bean burger! Yum!

Knead the Book: The Art of Baking Bread

Shaping and also Sourdough starter or the difference between different types of starters and the food they require.

Cook the Book: 'How to Cook Gluten-Free'

I have a mild allergy to shrimp, but it doesn't affect me that much especially since I cut back meat consumption.

I really like looking at gluten-free and vegan diets though because the limitations force you to become a better cook.

Cook the Book: 'Asian Tofu'

Tofu scramble with hash browns, Sriracha, and pickles. Yes it sounds weird but you should try it, it's AWESOME!!

Book Giveaway: Win A Signed Copy of 'Brewed Awakening'

I wish Left Hand Brewery's Biere Garde were in my fridge, sadly that's not reality. I have some Brdigeport Cafe Negro porter (delicious when mixed with chocolate ice cream!) and a couple of Kolsch beers.

I also love local brews and one of the Kolsch is from Mother Road Brewery in Flagstaff AZ!

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

I like my coffee, like I like my women: tied up in a burlap sack and tossed over a donkey!

Scottsdale, AZ: The Oven-Fired Patty at Coal Burger

Ever heard of Chuckbox in Tempe? Cash only but AHhh-mazing!

Healthy Vegetarian Breakfasts ?

You could look up a recipe for tofu scramble. It's firm tofu and a whole bunch of other stuff, normally involving some amount of tumeric, but it tastes like scrambled eggs with salsa mixed in. You can put it on top of toast, english muffin, bagel or whatever you want. Also good when topped with Sriracha! :)

The Crisper Whisperer: A Seriously Delicious 'Green' Smoothie

I made it this morning. Pretty darn tasty! I think it be even better if you added a kiwi. :)

Cook the Book: Perfect Roasted Chicken

Now I want a roast chicken! It's probably been... I can't remember the last time I had roast chicken, at least 3 months. It shall be interesting to see how it compares to Ina Garten's perfect roast chicken (Oh my YUMM!!).

Julia Child's Chocolate Souffle

I've never made Julia's souffle... But my dad makes the best!! He told me in the most serious voice that the key to souffle once you've whipped your egg whites to not overly stiff peaks is to fold them in. If you stir them in, you lose their whippiness. Fold carefully my friend, and good luck!

Cook the Book: 'The Homesick Texan Cookbook'

Wow, I think Google just shifted my search results from all the blogs I just visited and put on my list to investigate! Smitten Kitchen is my favorite though. I made those Zucchini Fritters the other week... om nom nom!!! Who knew to strain your zucchini?!

Snapshots from Malaysia: What Is Malaysian Cuisine?

Since this is a series, you're posting recipes right? Everything looks delightful! I shall have to look into Calamansis since everyone say they're in Arizona and the States.

What would you make if you had two days off and were housebound

Have any of you done pickling using whey? I think it'd be interesting buy your pickle aren't supposed to last as long (2 weeks?).

The Bourbon Trail: Kentucky...

I was wondering about this too, I'm more into scotch. :) Do you think a beer and BBQ tour down the coast would be more fun? Definitely more food options for you!

Cocktails to make with ginger liqueur?

Oh la la! The ginger sangria sounds tasty! However, that got my brain rolling on how tasty a ginger margarita would be. :)

Seriously Asian: Natto Day

This is going on my list of foods to try. I love tempeh, although I haven't had that in a while... I feel a soy food party coming on.

Peanut-less Satay Suggestions Needed

Another option is an Indonesian style satay with a soy sauce to dip it in. In Indonesia they use ground meat that they mix curry sauce into (chilies, ginger, garlic, tumeric, etc.) and sometimes grated coconut as well. Then, they gently form them onto a stick of lemon grass or normal skewers. They're spicy and flavorful, the coconut also makes it easier to handle the heat.

Garlic Breath!

I agree with saucy johnny! The answer to every question should be eat more garlic! :)

Fresh strawberries, what to do with them?

Mmm! They all sound tasty. I like the balsamic vinegar too but I've always used sugar. Then you can add mint and/or top with whipped cream. I also LOVE strawberry topping on my poundcake!!!

Cook the Book: Complete Hummus

I made hummus for the first time a few weeks ago. Tasty. I made about five cups, but couldn't smell the garlic for some reason so I kept adding more and more garlic. I love garlic so it seemed like that was the right thing to do. I put an entire head of garlic in it! It tasted good even if the smell knocked you out. Haha! I'll have to try this one.

Sun dried tomatoes sound yummy too!

Cook the Book: 'The Book of New Israeli Food'

A fancy little restaurant in Bali! They called the dish the Mesopotamian? Hummus, a cucumber thing?, and a few more dishes. It was a great night.

The Food Lab, Drinks Edition: Does Longer Aging Improve Whisky?

Wow! Props drocto! As an accounting major I am impressed and hope to be like you when I grow up. :)

Bolu Pelangi (Indonesian Rainbow Sponge Cake)

MMMM!!! I've never had this, but the moment I saw Pandan Leaves I fell in love. I live in the US and have been missing Dadar Gulung for a year! Do anyone know if you can get them in the US? I also thought about trying aloe juice as a substitute. Thoughts?

The Food Lab, Drinks Edition: Does Longer Aging Improve Whisky?

I haven't had the 18yr Macallan, just the 12yr. It's nice but tastes a bit more like whiskey to me. I tend to associate a nice smoky flavor with scotch and it just isn't smoky enough. My most recent obsession is with Balvenie 12yr. What flavors do you like in your scotch?

How To Make Cheesecake Freeze Better

My Aunt Sandra gave me her famous cheesecake recipe. Every year she brings it to our family reunion and it is the BEST cheesecake. When she gave me the recipe she told me that it froze well too. I was pretty stoked because while I can scrounge up enough people to help me eat an entire cheesecake, sometimes it's nice to stock just like good beer.

Which brings up the issue, it doesn't freeze well and I can't figure out where I went wrong! Once a slice has defrosted it is not as moist and you can tell when you bite into the small curds. Any suggestions on how to make it freeze better?

Macaroni and Cheese Waffles

Waffled macaroni and cheese might not rank quite as high on the list of "things you must try before you die" as, say, a fresh-from-the-water oyster, or a sliver of Parmesan sliced off of a wheel that has just been opened in front of your eyes, or skinny dipping in mixed company, but it's certainly good enough that it should immediately make your list of second-tier priorities. That is, of course, if you do it right. More

Vegan: Spinach and Hominy Enchiladas With Spicy Cashew Cream

I've always been terrible at planning, which works out, since my wife plans enough for the both of us. Sometimes this can be relaxing. But other times, it can be a bit more of a challenge. Case in point: inviting our neighbors over for dinner. Normally, a semi-impromptu dinner party is no problem for me, but entertaining guests while maintaining a strict vegan diet is a little different, particularly when it's on the kind of freezing cold night that requires the heartiest of meals. Could I come up with something that would keep a dinner party of mixed omni- and vegan company satisfied? More

Chermoula

A North African sauce traditionally paired with grilled seafood, chermoula is a delicious mix of fresh herb, earthy spices, and acidic preserved lemon. More

The Food Lab: How To Make the Best Creamy Cole Slaw

I can't say that I grew up eating cole slaw, nor was it love at first taste. In fact, I didn't truly start loving cole slaw until I tasted the excellent version that Barbara Lynch makes at her B&G Oysters in Boston's South End. Rather than soupy or gloppy with excess mayonnaise, the slaw there is tangy and fresh, with just a hint of creaminess to bind it together. That's what we're after in this week's Food Lab. More

The Pizza Lab: On Flour Types, Foams, and Dough

Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world. More