Serious Eats: leunge's Profile

Seriously Asian: Bitter Melon

I love my dad's bitter melon. He usually blanches it for just a minute then rinses it with cold water. Then he dries it and stir-fries like you do above. I think the blanching takes the edge off a little.

leunge at 11:30PM on 07/02/10

From Recipes

Cakespy: Sweet and Salty Super Bowl Brownies

These turned out great! I put the caramel chocolate in the freezer for a few minutes, making chopping a lot easier.

leunge at 6:32PM on 02/02/10

From Talk

Brussels Sprouts

brussels sprouts braised in milk.

Sounds weird, but it's so good.

This is a Molly Stevens recipe that I found online.

http://cafefernando.com/creamy-braised-brussels-sprouts/

leunge at 9:57PM on 11/09/09

From Talk

Looking for The Ultimate Macaroni and Cheese recipe

I just made this 2 nights ago. It's Alton Brown's recipe, but I doubled the amount of macaroni and kept everything the same (except I added an extra bit of butter, flour, and 1 cup milk). And I replaced some of the cheddar with camembert because that's what I had around. It turned out perfectly.

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe/index.html

leunge at 4:55PM on 10/07/09

From Talk

Rice for congee

Long grain white Jasmine rice is the traditional choice, and I think it's the best. You'll get the fragrance of Jasmine, and the outcome will be just sticky enough but not too sticky. I like my congee to be viscous enough that it almost coats the back of a spoon. Make sure it comes to a full rolling boil before turning the heat down to a simmer. That way the texture will come out just right. Good luck!

leunge at 5:18PM on 09/30/09

From Talk