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laleonaenojada

From the Archives: Chicken and "Slick" Dumplings

I agree with Golden Palate. I didn't know anything else could even be called chicken and dumplin's. Admittedly, different people do different variations on this type of dumpling -- my mom cuts them into strips instead of sheets, and my mother-in-law makes them thicker. But the overall product is pretty similar to this recipe.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Cut into small pieces, fry -- most delicious crunchy snack evar

The Serious Eats Guide To Dumpling Styles Around the World

What about Runzas, aka bierocks? I know they're marketed as sandwiches, but the first time I had a bierock, it was definitely a dumpling.

The Burger Lab: What's the Best Way To Slice Onions For Burgers?

@RonFL

Younger onions are generally less pungent than older onions (aka "storage onions") Storage onions have a thick papery skin, while young onions have thinner skins. Onions with soft spots, or that are emitting any sort of smell, are probably older and close to going bad, and are therefore also more likely to be pungent. Hope this helps you choose the right onion for your taste the next time you're at the store.

Win Pop Chart Lab's Triple Distilled Diagram of Alcohols Poster

In my liquor cabinet right now: cocktail shaker (empty); shot glasses (empty); dry vermouth (mostly empty); Bombay sapphire (as good as empty).

Despite buying spirits of all varieties on a weekly basis, somehow nothing seems to stick around ...

Our Search for the Best Malbec Under $20

Recently had the Trivento Reserve and agree completely with the assessment here -- far better than other Malbecs I had tried before. Wish I could get it for only $9 here -- it runs $22 at my local grocery.

How Do You Pay the Bill at Restaurants?

There was the time at a high school drama club after party -- 40 teenagers at a diner, some of whom left before we even got the bill. Presumably everyone left cash with the drama club president to cover "their share", but when the bill finally came, we were about $200 short. Thankfully, one guy stepped up to cover it and the tip.

SE Staff Picks: Our Favorite Easter Candy

While Reese's eggs are a very close second, my favorite has to be the Palmer Marshmallow bunnies. Something about the not-sweet marshmallow has the perfect texture for a chocolate filling. Unfortunately, these are becoming harder and harder to find.

What's Your Bucket List Beer?

@Lorenzo
Thanks for saying it better than I could. I moved to the British Virgin Islands and wish for one tenth of the beer available in any region of the States.

Bottled choices limited to Miller Lite, Coors Lite, Bud Light, Presidente, Carib Red Stripe and Heineken just doesn't cut it. I pine for any beer on tap, much less the variety I was used to in Colorado.

Celebrate the plenty, US beer lovers!

Bottom Shelf Beer: International Porters and Stouts

@Will

Sorry, I didn't mean to come across as smug -- it was a bad attempt at humor. I was referring to these sentences:

"It turns out they make porter and stout in all sorts of interesting places, and some of them are very good. Others of them are cheap or Swedish."

which imply that porters and stouts which are cheap or Swedish cannot be included in the "very good" category of the previous sentence. So no, I supposed you don't malign all Swedish beer production -- just their porter and stout production.

Tuna Cashew Casserole: Is This Really a Thing?

My mom makes a version of this but with canned chicken instead of tuna. IT also adds a whole jar of Cheez Whiz to the canned soups, and includes egg noodles. It is so unhealthy, but one of my favorite comfort foods ever. Typing about it right now makes we want to go home and cook one up.

Bottom Shelf Beer: International Porters and Stouts

Having visited the Carlsberg Brewery in Copenhagen, I am pretty sure Carlsberg Group is Danish, not Swedish.

If you're going to malign an entire country's stout beer production, probably best to name the right country?

The Vegan Experience, Days 7, 8, and 9: A Bit of Nutrition

I love this statement: "Once again it serendipitously turns out that the same things that make food delicious (acid) also make it healthier."

Because it isn't serendipity, is it? It's evolution. As a species, we have evolved to find the things that nurture us and keep us alive more delicious. Just like many things that are poisonous to us are also unappealing in taste.

Is Public Drinking Good For the Neighborhood?

@John Wozniak
You state, "Of the laws we should strive to reform this is pathetically low in importance."

I don't think there are degrees of importance in unjust laws. Any law that is unjust should be fought against. Court cases against unjust statutes can only be pursued where there is an injured party (in this case, Kenji believes he was unjustly fined, therefore injured), so it may not be possible to fight against many of the laws you believe are of higher importance as no one has yet been "injured" by them.

Kenji is certainly doing something meritorious -- something more of us should do -- to work within the system to fight a law that he believes is unjust. This is what the whole rule of law that our nation is built on is about!

Also, John, you use the tautology "If it is in plain view, it is in plain view." to make the argument that Kenji should not pursue his case. However, nowhere in the statute (or the relevant case law that @ChiefHDB dug up) is a "plain view" standard elucidated. The cop in Kenji's story used this phrase, but apparently the cop is less familiar with the law than we would perhaps like him to be. Kenji isn't arguing for different treatment from others who are ticketed for drinking on stoops in NYC -- he's asking for a substantive change to the law, or at least for a definite standard to be set. (Further, the disparate treatment of other stoop-drinkers across the country is irrelevant, as the statute in question is a municipal statute, not a national one.)

Is Public Drinking Good For the Neighborhood?

@ChiefHDB @Kenji I think the two of you are making exactly the arguments that should be made for/against in court, based on the statute and the relevant case law. The statute creates a sweeping definition of "public place" that may or may not apply to Kenji's friend's stoop, more or less depending on the mood of the judge.

However, I think the bigger issue here is that sweeping definition. The definition includes ALL places accessible to a substantial group of people. Let's say you have a large family, with 10 kids or so, plus your mom and dad and aunt all have keys to the house. All of a sudden, 15 people have access to your bedroom, thereby making your bedroom a public place under this statute.

What you've got here is an excellent route for a Constitutional challenge against this statute, as recent case law has tacitly recognized a Constitutional right to privacy (see Lawrence v. Texas) that would be violated by the definition of "public place" included in this statue.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Lately I've really been enjoying it on ginger jam shrimp.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Plenty of it with white rice.

Gift Guide: For Burger-Making Lovers

@CandiRisk -- I hadn't thought about earthenware, I might give that a try.

@sdfishtaco -- suffer through.

Gift Guide: For Burger-Making Lovers

@Kenji -- will these salt shakers hold up in a humid climate? I live in the Caribbean and between the humidity and the salt air, so far haven't had luck with any sort of salt receptacle. Any kind of metal (even stainless steel) seems to rust, and pretty much anything else seems to create huge wet chunks of salty shame. Even the rice trick doesn't help. Please help me find a salt shaker to bring well-seasoned joy to my food.

Pumpkin Mousse Pie

While I understand the tendency to list certain ingredients (flour in particular) in weight, the mix of Metric and US measurements is a bit confusing. Maybe try for better consistency in future recipes?

SE Staff Picks: What's Your Favorite Food Smell?

Of all the delicious smells mentioned here, I probably have to agree with Kenji for my #1. Nothing turns me on quite like onions in some butter. Unless, maybe, onions in some bacon fat.

That said, I'm totally with Robyn on cooked rice. I don't have a rice cooker, but when I take the lid off my rice pot, I anticipate a feast of delicious, creamy white grains.

Do You Have A Weird Pizza Eating Habit?

I could probably go head to head with your extremely lovely, tolerant wife on weird ways to eat food -- my husband can't stay in the same room with me when I'm trying to eat a tortilla -- but pizza is not one of those things for me.

Cook the Book: 'The Mozza Cookbook'

Having not been to Italy, or lived in places known for their Italian food, I'll have to say the meal I had at Mozza.

A Sandwich a Day: The Dolphin Key West at The Whale's Rib in Deerfield Beach, Florida

Mile Marker 59, Grassy Key, The Wreck.

Any of their grouper sandwiches (I prefer fried, my husband likes the parmesan) + pitchers of Key West Sunset Ale = true Florida paradise.

Cook the Book: 'The Unofficial Harry Potter Cookbook'

Not really a fantasy food, I guess, but the thing I always wanted was Turkish Delight (The Lion, the Witch and the Wardrobe).

Keeping fresh biscuits

I love biscuits, and they're one of the few "southern" things I can cook pretty well. I love warm, fresh biscuits out of the oven, but I always make enough to have biscuits and gravy for dinner, and biscuits and honey for breakfast.

How do I keep the extra so they're just as fresh for breakfast as for dinner?

I've tried wrapping them in a dish towel, putting them in a ziploc with a paper towel, etc., but they always seem to be gummy and damp in the morning. Any advice would be appreciated!

Pan-Frying Chopped Bacon

Do cookbook authors use timers? I have several recipes that I use frequently that tell me four (sometimes six) thick-cut slices of bacon, chopped, should crisp in a stainless steel skillet over medium heat in five minutes. I have never succeeded in getting this to happen in under 15. Am I doing it wrong? My bacon pieces are usually about 1/2 in x 1/2 in, before cooking

Pioneer Bread Baking

Reading "My Antonia" for the first time, I was brought up short by a description of baking bread. The technique reminded me a bit of sourdough, but I am no bread baker, so I was wondering if anyone could enlighten me on what is actually going on from a bread baking standpoint:

"She mixed her dough ... in an old tin peck-measure .... When she took the paste out to bake it, she left smears of dough sticking to the sides of the measure, put the measure on the shelf behind the stove, and let this residue ferment. The next time she made bread, she scraped this sour stuff down into the fresh dough to serve as yeast."

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