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The Ten Most Recent Comments By merrilly

From Serious Eats

Washington D.C. Cherry Blossoms Not Related to Cherries, But Yum

See also: http://forums.egullet.org/index.php?showtopic=60362
As you can see on this link, you can eat cherry leaves, too.

merrilly at 4:30PM on 04/01/08

From Serious Eats

Washington D.C. Cherry Blossoms Not Related to Cherries, But Yum

"Cherry blossoms are still not for eating". . .or perhaps they are: http://kokonuggetyumyum.blogspot.com/2008/03/happy-birthday-to-me.html

merrilly at 4:05PM on 04/01/08

From Serious Eats

How (Not To) Poach an Egg

The vortex method has always worked fine for me, but the best way to prevent straggly, runny whites is to use FRESH eggs. The older an egg gets, the runnier the white, so look for the freshest eggs you can find. Not so easy in the supermarket, but if you have access to a farmers market and can find fresh, pasture-raised eggs, not only will they taste better but they will be much easier to poach. Looking at the photos on this post, it looks like those eggs are many weeks old!

merrilly at 12:27PM on 01/07/08

Responses to Comments by merrilly

From Serious Eats

Washington D.C. Cherry Blossoms Not Related to Cherries, But Yum

Holy Cow.... I think I'll just have a Strawberry something or other.... sheesh!

Pavlov at 8:53PM on 04/01/08

From Serious Eats

Washington D.C. Cherry Blossoms Not Related to Cherries, But Yum

See also: http://forums.egullet.org/index.php?showtopic=60362
As you can see on this link, you can eat cherry leaves, too.

merrilly at 4:30PM on 04/01/08

From Serious Eats

Washington D.C. Cherry Blossoms Not Related to Cherries, But Yum

Man your back is against the wall, Erin. You're probably going to have to just give in and eat a cherry blossom. And isn't rosaceae something that happens on cheeks?

Seth Lavin at 4:15PM on 04/01/08

From Serious Eats

How (Not To) Poach an Egg

I agree with all who've suggested that the plastic bag and poaching pans methods do not produce genuine poached eggs. Eggs cooked directly in water is the only way I'll consider it poached. ...and they look so much more appetizing that way too! Poaching pans make the egg look far too "perfect" (in a bad way), like an Egg McMuffin. The plastic bag makes that same, too rubbery, smooth texture. Ick.

Tactful_Cactus at 6:44PM on 01/07/08

From Serious Eats

How (Not To) Poach an Egg

i did the plastic wrap method as instructed but the eggwhite kind of stuck to the wrap so i sprayed it the next time with some olive oil. it works very well. no clean up.

i own the 4 cup egg poacher - cute little gizmo but a pain to clean the pan, the lid, and the cups every time...

cook eat FRET at 2:55PM on 01/07/08

From Serious Eats

How (Not To) Poach an Egg

An egg white coagulates 140F and the yolks at 149F. This is a safe temperature for almost all plastic wrap. Saran Wrap and Stretch Tight brand are safe up to near boiling temperatures (I'm not sure about other brands). If you are really scared about it, don't eat in restaurants because they use methods like that all the time.

arbeck at 1:44PM on 01/07/08

From Serious Eats

How (Not To) Poach an Egg

I bought a set of "Poach Pods" at Sur La Table and find that they make a perfect poached egg. I tried the cling wrap method before as well and I felt that the egg looked weird and I found cooking in cling wrap kind of creepy. Most makers of cling wrap recommend that you not allow the plastic film to touch your food while microwaving it.

peachfish at 1:01PM on 01/07/08