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

crisped up with some brussel sprouts

Holiday Giveaway: The Amazing Thermapen Thermometer

Meatballs baked in the oven

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

bacon sandwich. No L, no T. Just toast, bacon, a little mayo. Om nom nom.

Seriously Delicious Holiday Giveaway: Korin Knife

Vegetables, but NOT onions. I'm a supercryer when it comes to onions.

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

Just like a straight up bacon sandwich. No L. No T. Just bacon and a bit of mayo on toasty toast.

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

Crisped up with some brussel sprouts, om nom nom.

Holiday Giveaway: The Amazing Thermapen Thermometer

Chocolate for candymaking this week!

Serious Holiday Giveaway: The Baking Steel

Every time I read everyone else's comments, I change my mind about my answer to the associated question! I have to say cubed pancetta (pre-crisped), sliced fresh red bell peppers, and roasted garlic.

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

Bacon sammich om nom nom

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

I'm with msinoway, roasted up with some sprouts!! Om nom nom.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

Ever since I started drinking good coffee made in a Chemex--black. Nothing else needed.

Holiday Giveaway: The Amazing Thermapen Thermometer

Cocktail meatballs, of course?

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

Cooked up with some brussel sprouts. Om Nom Nom.

10 Oregon Farmstead Cheeses You Should Try

We can get Rogue Smoky Blue here in DC (not sure about any other Rogues but I'll ask my cheese guy) and it's literally vital that the cheese shop is across town because that is a habit I cannot afford to be this addicted to. It is So. Good. I don't even like blue cheese that much. Every time I eat it my eyes roll back in my head and I can't articulate words for a couple of minutes. It's kind of upsetting, actually.

Homemade Chick-Fil-A Sandwiches

I too have heard the pickle juice brine rumor... has anybody tried it? I kind of feel like it's more that Serious Brining Time that makes at difference as opposed to the specific sugar/salt ratios.

Serious Eats Is Serious Business

If you're looking for some other more independent ad structures to learn from, shoot the folks at Project Wonderful (http://www.projectwonderful.com/) which grew out of artists and webcomics being frustrated by not being able to access advertising on the sites of other artists (with whom there might be audience overlap), irritated at their audience seeing ads they found offensive or inappropriate, and annoyed that they were getting a comparatively small cut of the revenue, so they started running it themselves. May be more complicated than what you need to sell ads for just one site, but they might have some useful lessons learned.

7 Places We Love To Get Ice Cream in Washington, D.C.

Larry's! One of my first loves in DC. Also a great place to eavesdrop on the latest in Turkish politics--if you speak Turkish at least. Don't let the haters fool you--the service at Larry's is abrupt because they don't have to charm you into wanting to eat ice cream till your tongue freezes off.

Knead the Book: Southern Biscuits

just a little honey and butter, om nom nom

Knead the Book: The Bread Bible

A really good sourdough. Toasted. Om nom nom nom.

Cook the Book: 'The Homemade Pantry'

I'd say crackers, except we don't buy them so I guess that isn't quite the question. So I'll say cereal, because my partner goes though a ton of it and mostly likes Pretty Expensive Cereal.

Perfect Strawberry Jam

@arbeck, the generic name for this type of calcium-activated pectin is an LM pectin or Low Methoxyl pectin, and are activated by calcium, as opposed to HM pectin which is activated by sugar. Since HM pectin requires specific acidity levels and sugar proportions to work, it is much fussier to work with. Any pectin (usually in the baking aisle, sometimes near the Jello) that comes with a packet of calcium powder is going to be an LM pectin and you can substitute it into this recipe, just modify the amount/dilution of the calcium powder according to the directions on the box. If you're searching for it online, you might try searching for calcium pectin, LM pectin, or low methoxyl pectin.

Cook the Book: 'Herbivoracious'

Black bean burritos, or a polenta topped with a lovely chunky tomato sauce full of peppers and onions and other veggies.

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

GRILL ALL THE THINGS. Since moving in with a vegetarian, my biggest grilled veg surprise has been fennel

Knead the Book: Fast Breads

PB&J! Or avocado and salt if I am having toast for lunch. Toast is basically my favorite thing.

How Do You Pay the Bill at Restaurants?

I was thinking about this issue this weekend. We went away to Blacksburg, VA for a conference (my partner and I plus two single friends) and every single sit-down restaurant we went to asked at the beginning of the meal asked if we wanted to have one check or separate checks, something I'd almost forgotten people do since I moved to DC. Is this an urban/rural divide? North-South? I've never been a server so I don't know how much less/more of a pain in the ass it is to ring up separate checks from the beginning relative to splitting a bill at the end, but it seems like it would be a lot easier to do the former, so I don't know why more places in DC don't do it, because especially among young people assuming a single bill sure doesn't seem to pressure them into just paying with all cash or with one card. Anyone who knows about this Magic of cash registers is welcome to enlighten me.

I wish I could attribute discrepancies in the bill to bad math skills or differences of opinion about what constitutes a good tip (as I myself am a 20% or more, $5 minimum kind of girl), but unfortunately I think most of it is sneaky cheapskatery. This problem becomes most embarrassingly pronounced when dining with a mixed group of still-in-college and post-college friends, regardless of employment status. Is there just an assumption that every place has a student discount?

Uses for Pretzel Bread?

I mean besides slathering butter all over it and eating it as fast as I can? What are some good things I can do with this delicious bread? What are the best sandwich matches? What do people think about it's potential for bread pudding, french toast, or other bread-related applications?

Vegetarian/Vegan Dinner Party?

Next month I'm hosting an informal dinner party with the new boyfriend, who is in the middle of a dinner party round robin with his friends; I've never been to any of them but apparently there is some healthy one-up-manship in the works. He is vegetarian and his best friend is vegan (although none of their other friends are) so he's decided that the best way to top the last party is to do ours all vegetarian with vegan options and still have it be delicious--which, of course, is the impressive part. I myself am an omnivore and while I have a lot of experience entertaining, this is way out of my comfort zone. I'm trying to design a menu that's seasonal and kind of hearty and homey, given the season, but I also want it to LOOK beautiful, since it is a party after all. I've been playing with the idea of doing lots of things "two ways" as part of the presentation as well as accommodating pickier attendees. I'm planning to do hors d'oeuvres during cocktails, a soup, an entree course, and a dessert. I'm thinking maybe stuffed mushrooms two ways as one of my hors d'oevres, and maybe mini-pies or tarts for dessert? Pastry is kind of my thing. Entrees and sides I have pretty much no idea. Any thoughts?

Cook the Book: Pumpkin Whoopie Pies

[Photographs: Robyn Lee] Usually when I think about whoopie pies, my thought process isn't too complicated. I want to eat that. Preferably now. But making pumpkin whoopie pies for the first time, I started analyzing the white, fluffy innards. Amish... More