Serious Eats: kuromu's Profile

I believe hamburgers are the widest spread platform for people to be creative with food in the US. Everybody and every region has their own styles of making them.

kuromu at 2:44PM on 03/23/11

From Serious Eats

Cook the Book: 'The Sriracha Cookbook'

Pho! It is ALL about the pho!

kuromu at 1:56PM on 01/31/11

From Serious Eats

Cook the Book: Anjum's New Indian

I cannot decide between Luke Nguyen and Indian Food Made Easy.

kuromu at 1:29PM on 01/17/11

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Cook the Book: 'The New Portuguese Table'

I have always wanted to learn more about Spanish and Moroccan cuisines.

kuromu at 1:41PM on 08/13/10

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Cook the Book: 'Ready for Dessert'

Recently, I would have to say the Irish Car Bomb cupcakes. Honestly, I could eat those all day.

kuromu at 6:15PM on 04/12/10

From Serious Eats

Cook the Book: 'My Bread'

My most triumphant bread would be the homemade pumpernickel I made for homemade reubens with friends. It was actually one of the pivotal things in getting me excited to cook more.

kuromu at 1:38PM on 03/31/10

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Cook the Book: 'Forgotten Skills of Cooking'

Corned beef, cabbage, and some cheap beer dyed green of course!

kuromu at 2:00PM on 03/15/10

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Cook the Book: The Grand Central Baking Book

Nantucket Bakery next to Martha's Vineyard in Grand Rapids, MI. So so so very tasty. Their bread is divine, their cookies are even better!

kuromu at 4:02PM on 02/08/10

From Serious Eats

Cook the Book: Cooking Under Pressure

I have an old pizza stone that I use for everything from pizza to cookies to naan. Anything flat that needs to be baked.

kuromu at 2:45PM on 01/18/10

From Serious Eats

Cook the Book: 'Jamie's Food Revolution'

Our "quick and easy" is quesadillas, mixing up ingredients here and there.

kuromu at 2:25PM on 01/05/10

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Cook the Book: 'Zingerman's Guide to Better Bacon'

Because bacon can be an entree, bacon can be a side dish, bacon can be a condiment, bacon can be a dessert, bacon can be a topping. It is a true kitchen multi-tasker.

kuromu at 3:17PM on 09/15/09

From Serious Eats

Cook the Book: 'Big Bob Gibson's BBQ Book'

The best BBQ I ever had was last summer out our annual pork party. Homemade rub, homemade sauce, slow cooked over hickory... So very tasty.

kuromu at 1:44PM on 08/31/09

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

My all-time favorite bite-sized treat is deviled eggs. Especially when my mother makes them with a little extra paprika. Ooooooh yeah.

kuromu at 1:58PM on 08/24/09

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

My first experience with Indian food was at a friend's house where he prepared a few different curries, some Bombay potatoes, and also our first viewing of a Bollywood movie, 'DevDas'. We have been fans of the whole culture and cuisine since.

kuromu at 3:00PM on 07/27/09

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My biggest baking disaster would have to be a few years ago, Christmas. I had made a cheesecake that turned out a little rough. To try and cover it up and make it look better, I melted down some chocolate to give it a little top coating. I did not soften the chocolate enough before applying it and I ended up with chocolate armored cheesecake. Tasty, but we had to work for it!

kuromu at 1:40PM on 07/14/09

From Serious Eats

Cook the Book: 'Seven Fires'

A toss up between plantains and chimichurri steak.

kuromu at 1:31PM on 06/17/09

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Cook the Book: 'Modern Spice'

I would like to learn Korean or Indian food. My Indian cooking is limited to curry powder and heat-n-serve envelopes. My Korean cooking is nonexistent.

kuromu at 4:09PM on 06/08/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

This year, we are going to be making our first attemt to can tomatoes, peppers, pickles, and jams. Oh, and some kimchi!

kuromu at 3:07PM on 05/19/09

From Serious Eats

Cook the Book: 'Tacos'

Some of the seafood tacos I have had in Aventura Akumal, Mexico are the BEST I have ever had. Nothing comes close to that perfect blend of fresh ingredients, homemade everything, and wonderful taste.

kuromu at 2:54PM on 04/29/09

From Serious Eats

Cook the Book: 'Beyond the Great Wall'

My favorite travel adventure has to be cave diving in the Yucatan. My father had told my brother and I that we would be cave diving, but he said nothing of needing to travel an hour by rickety old Land Rover through two-tracks to a small shack out in the middle of nowhere. The food at the little villa, however, was some of the best I have ever had.

kuromu at 2:10PM on 03/19/09

From Serious Eats: New York