Serious Eats: logographic's Profile

The only changes I make to the recipe are as follows: I roast the beets at 375 for 50 minutes wrapped tightly in foil, let them steam for 20 or so minutes in the foil, and then just peel them with my fingers and slice them. I also use honey instead of sugar.

I might also suggest tripling or quadrupling the batch...I have been known to eat them straight from the fridge. With my fingers.

logographic at 9:38PM on 09/03/07

From Talk

What is your favorite fall vegetable?

I second the roasted brussels sprouts. They are ethereal.

logographic at 11:44PM on 09/01/07

From Talk

An apple a day...

Agreed! Minnesota honeycrisps are the best part of fall. I could eat them for every meal.

logographic at 11:08PM on 08/24/07

From Talk

If you're a good cook...what person or experience inspired you?

This sounds strange, but I began to seriously cook when I became a vegetarian. Nobody else was going to feed me, so I had to figure out how to do it myself. I'm still cooking sans meat and I've improved exponentially. I now often cook for the omnivores in my household, and they happily eat my meatless creations. :)

logographic at 12:09AM on 08/13/07

From Talk

Let's not forget the pickle!

I love pickled anything. Cucumber pickles, pickled ginger, pickled beets, pickled beans, pickled brussels sprouts, giardinera, relish, pickled hot peppers...

However, sweet pickles are gross. Bread and butter pickles? Ew.

I looooove my homemade hot pickled beans right now.

logographic at 12:53AM on 08/10/07

From Talk

Sad Foods: What do you eat in times of trouble?

Oatmeal in a hefty, warmed cereal bowl with honey, molasses, and vanilla.

I also second the roasted brussels sprouts. Yum.

logographic at 12:40AM on 08/09/07

From Talk

Ultimate, culinary dream machine?

An espresso machine! Oooh I would be in heaven.

logographic at 9:00PM on 08/03/07

Responses to Comments by logographic

From Serious Eats

The 100 Calorie Solution: The Answer to Our Prayers?

ED LEVINE THOSE ARE MY SENTIMENTS EXACTLY !

Honeylacewigs at 9:56PM on 08/25/08

From Serious Eats

Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway

Thanks to everyone for commenting and congrats to our winners:

contazia
aeschylus
m0pngl0w
threedogkitchen
beegoode

roboppy at 6:20PM on 11/06/07

From Serious Eats

Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway

fried zuccini!

angelaandmelos at 3:15AM on 11/05/07

From Serious Eats

Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway

Pasta with simple basil pesto solves a multitude of problems.

beano at 2:15PM on 11/03/07

From Serious Eats

Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway

okay so my favorite vegetarian recipe is my grandmother's dafina ( a moroccan jewish sabbath dish). it's usually made with a calf's foot but because my mother won't eat red meat, my grandmother makes it for her with wheatberries. essentially you add layered slices of onion, potato, sweet potato, cinnamon, paprika, a cup and a half of wheatberries tied up in a cheesecloth bag, a whole garlic bulb (unpeeled), raw eggs (in their shells), some olive oil and some water, put it all in a slow cooker and let it simmer for about 14-16 hours. by the next day everything has browned and caramelized so deeply even meat lovers go nuts for the dish. the eggs turn dark brown inside and the paprika gives everything a smoky flavor.

gah! i'm so homesick!

Pieds Des Anges at 12:38PM on 11/03/07

From Serious Eats

Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway

when i'm feeling out of sorts and not quite right or if i just want some comfort food i make a batch of stir fry.

i pretty much always use the same ingredients: 4 or 5 cloves of garlic, minced; minced chilies (scotch bonnet if i can get it or jalapenos if not); minced ginger -- saute these in a generous glug of olive oil. then add 1 block firm tofu, cut into cubes. sprinkle on dried basil and a good glug of soy sauce -- i use pearl river xtra dark. let this cook for a couple of minutes and then add a couple of handfuls sliced shitake mushrooms. finally, add a bunch of chopped greens -- my faves in order of preference are: curly kale, red chard, beet greens, cavolo nero, spring greens. add a dash of rice vinegar and 1/4 cup water and cover to let the greens steam until tender. when the greens are as you like them sprinkle on some gomaiso, and nutritional yeast and eat on top of a bowl of fluffy brown rice. if you're feeling indulgent add a spoon of greek yogurt on top. HEAVEN!

astarteny at 11:31AM on 11/03/07

From Serious Eats