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lil_brown_bat

Knife Skills: How to Cut a Pineapple Like a Badass

"How to cut your pineapple like a badass": that's fascinating. I've actually never cut a badass, but I've always wanted to.

The Secrets of Cantonese Cooking, America's First Chinese Cuisine

Oh, you picked out some of my very favorite dishes -- especially the feet. Lovely!

Microwave Rocky Road Sponge Cakes

Hey people, some of you could really be a bit more charitable toward your fellow human being. Just sayin'.

It sounds like an intriguing recipe. I have to admit that I probably won't make it as written, because the main appeal of the microwave to me is convenience (think mug brownie), and if I have to use the food processor, it's a lot less convenient. But hey, that's egg whites for ya -- no getting around it.

The Serious Eats Field Guide to Chinese Pastries

I love pork floss buns. It's my once a week AM treat.

Kitchen Hack: Use a Guitar Mount to Store Your Pizza Peels

Pizza peels, plural? This is a thing?

Win a Copy of 'Huckleberry'

Taste Test: Is Domestic Parmesan Cheese Worth Using?

"There is a big difference between "the best" and what might be good enough for various applications. Do you really need "the best," most nuanced cheese if, for example, you're using it as part of the blend for a lasagna?"

I never tried that exact test, myself. It might work with a domestic "parmesan". What I do know, though, is that when I want Parmesan specifically (as opposed to "some cheese with my whatever"), I have yet to find a domestic "parmesan" that does the job. Maybe one is out there!

How to Make Rich and Creamy Fettuccine Alfredo That Won't Weigh You Down

The only problem I see with this recipe is, where do you get two tablespoons of cream? Alas...

The Best Slow-Cooked Tomato Sauce

Sounds worth a try. But no garlic, really?

The Friday Night Meatball Recipe That Changed My Life

bobbob, I'm not trying to be disingenuous, and I'm pretty cynical about self-promotion, but on the other hand I'm not quite getting what makes this "relentless self-branding" any more than any other domain name.

Super Simple Friday Night Meatballs

My recipe has some romano cheese and no adobo in it but is otherwise similar. If you want to save a significant amount of labor, bake the meatballs instead of frying them - they turn out fine and it's so much less work and mess.

The Friday Night Meatball Recipe That Changed My Life

@RaptorEsq: what are you talking about? Where's the "self-branding"?

Ultimate Chocolate Chip Cookie From 'The Everyday Art of Gluten-Free'

Call this a niggle, but I do wish SE would see fit to stop labeling every other thing "the best" "the ultimate" "world's best" et cetera. It makes it damn difficult to find a recipe, because you can't tell a search engine "no not that 'ultimate chocolate chip cookie', the other 'ultimate chocolate chip cookie'".

Win a Copy of 'Tacolicious'

My wonderful homemade carnitas!!!

5 Great Fall Beers for the Pumpkin Beer Hater

Most "pumpkin beers" are in fact "pumpkin pie spice beers". That's why they suck. Straight-up pumpkin is good.

Manner Matters: A Spicy Food Lover's Conundrum

I'm told that in Korea, people are particularly grossed out by nose-blowing. Apparently you just simply do not do it in public. That seems almost impossible, but who knows?

Why You Should Stop Boiling Your Oatmeal and Start Baking It

Why I should stick to boiling oatmeal rather than baking or crock pot: because it's much faster and much easier to clean up.

18 Essential South American Desserts

What, no panqueques celestinos? ;-)

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

@Daniel Gritzer, I don't get people who would eat a chicken wing but not a chicken foot! Makes no sense to me at ALL.

Dim Sum Classics: Braised Chicken Feet (Phoenix Claws)

Oh, yum. I don't know if I'll ever do these myself (at least as long as it's convenient to get them made by someone else), but it's good to have the recipe!

Win a Copy of 'Fried & True'

Start it with the best bird you can get. Brine it for not very long in buttermilk with some hot sauce, drain, then shake in a brown paper bag with flour with poultry spice. Keep the oil hot, don't crowd the pan, drain on more paper bags. EAT!

9 Must-Try Vietnamese Drinks

Soda chanh is the best thing ever.

How to Make the Best Tomato Sauce From Fresh Tomatoes

And this is why I grow San Marzanos. Yay paste tomatoes!!!

Friday Night Meatballs: How to Change Your Life With Pasta

Oh, and for recipe, I recommend the Cremaldi Cookbook. Classic.

Friday Night Meatballs: How to Change Your Life With Pasta

This is a beautiful story. Years ago, a friend used to host BYOM (bring your own meat) barbecues on Sunday afternoons. Those were wonderful, stress-free, lazy times filled with community and connection.

Sangria recipe?

I had Sangria the other night, for the first time in a long time. I'd forgotten how much fun it can be. I'm looking for a red sangria recipe that's light-bodied and somewhat silly, if you get my meaning. Any favorites?

Make your own smoothie mix?

Has anyone experimented with making your own smoothie mix or concentrate, for the sake of convenience? My idea is, you do all the measuring/chopping/peeling/whatever at once, blend it up, portion and freeze it, and then it's ready to use in a more convenient fashion. Thoughts on this?

Cake house?

I've never made a gingerbread house because, from what I understand, in order to get structural integrity, the "gingerbread" basically has to be like spiced drywall. It's kind of like those awful weaponized decorated cookies that corporate clients send in "thank-you" baskets, and that poison half the support staff (the only ones silly enough to try and eat them).

But I digress. Wanting to make something festive and yet edible, I thought: why not make a house out of cake? Just make some rectangular layers, cut 'em, stack 'em, make a roof, cover with icing and festoon with candies. Woohoo! That would work, right? Has anybody actually done it? Any tips, gotchas, etc.?

TIA,

Unexpectedly Large Turkey

My insane co-Thanksgivingers had requested a 20 pound turkey. I succeeded in talking them down to 16 pounds (still way too large, but you choose your battles), and that is what I ordered, but you get what you get with these special-order fresh local all-volunteer turkeys. Now I've got this 22 pound ornithopter masquerading as a turkey sitting in my refrigerator. Do I a)go with my original plan (stuff it and roast it, however long it takes), b)do something insane like attempt to spatchcock it (with no prior experience and no poultry shears and a strong doubt that I'll have a pan big enough to go under it), or c)something altogether different? Debate. Discuss.

Pomegranate arils in dark chocolate - how to?

Being a fan of both pomegranate and dark chocolate, I tried combining them, with pretty good results. I extracted the apils and did the standard trick with the bowl of water to get rid of the pith, then drained them, then spread them out and air-dried them as best I could with a fan. Then I melted the chocolate (Callebaut 70% bittersweet) in a double boiler until almost melted, removed from heat and stirred smooth. Then I added the apils.

I was trying to avoid having the chocolate seize, and things looked pretty good for a bit, but then, ZAP! Seized chocolate. I returned the double boiler to the pan and very gently warmed it until things loosened up, then spread on parchment. Results were good*, but I'm wondering if I could have done anything else to avoid having the chocolate seize. Any ideas?

*By "good", I mean that it was a reasonably good execution, above and beyond the inherent awesomeness of pomegranate and dark chocolate.