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muchelle

My name is Michelle, I am a health freak, and I love love love to bake :)

Is it okay to refrigerate food that says 'keep frozen'?

Thanks for the advice everyone! I decided to follow Teachertalk's advice. I finished two boxes already so at this rate, I'm pretty sure I'll be fine =)

Bake the Book: 'The Cookiepedia'

Oatmeal raisin because I'm the only one in my family that would eat either ingredient in non-cookie form.

Serious Eats' Site Slowdown

I use Chrome and it freezes/lags my browser when I first open the website. It never used to happen before though.

Cook the Book: 'The Unofficial Harry Potter Cookbook'

After reading of the other comments, I would have to say anything from Charlie and the Chocolate Factory, Redwall, or Harry Potter and also turkish delight and green eggs and ham P:

Your opinion on genetic engineering of plants

The opinion part is not an "official" part of the research. I just wanted to see what people felt about it and the arguments for or against GE plants. Thank you everyone who have given their opinions, by the way!

My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork

One of my favorite childhood snacks was plain porridge with pork sung :')

Name foods/condiments that taste good with practically anything

Chinese Appetizer Recipe Week: Fried Dumplings

@Yo_Landa, I know exactly what you mean! My mom crimps them the same way :)

Restaurants in the Santa Barbara area?

@thesteveroller, Thanks, I put Mission Santa Barbara on our itinerary :)
@bluemooneve, This is exactly what I was looking for thank you! I'll definitely be considering one of those restaurants. I think we'll be checking out that Courthouse clock tower too :D

Advice on glass cups/mugs?

Thank you everyone for your suggestions! I think I'm going to head to the nearest Crate&Barrel this weekend for those Irish coffee mugs :)

School Food we actually LIKE...

Grilled cheese sandwich with vegetable soup, turkey and gravy, and breakfast for lunch. Those were the good ol' days...

If salt/pepper were a given, what would be your one other spice?

cinnamon (in baking)

Embarrassing but necessary question

This happens to me all the time! But after much trial-and-error (actually, I just finally noticed a pattern after boiling eggs, like, every day), I've concluded that you must LET THEM COOL AFTER BOILING. Immediately rinse under cold water once they're done, put them in a bowl/plate, then stick them in the fridge for a while. Also, make sure they're not super fresh. I'm pretty sure that's all there is to it, but if you mess up it's okay. Like my dad always says: 'you're going to eat it anyway.'

Kind of gross, and I probably shouldn't eat it, but can't resist

Oh, and has anyone ever tried Del Taco's Macho Beef Burrito? I remember eating the entire thing by myself in one sitting. A very proud moment in my life... and I'm pretty sure I was no older than thirteen!

Kind of gross, and I probably shouldn't eat it, but can't resist

Hostess Sno Balls, Marinela Sponch marshmallow cookies, Albertsons butter pound cake slices, packaged butter garlic bread, chicken cup noodles (I distinctly remember that time I ate six of those in one day). Whenever my parents bought those items, I was the only one who ate them :@) They aren't appetizing to me anymore, but they will always bring back memories of the good ol' days when getting fat or being healthy was never an issue.

Looking for a recipe website but can't find it

www.tastespotting.com

Dim Sum Poll! (and a question for SE'ers in L.A./San Gabriel)

@ArkyTrojan - In my opinion (as well as my family's and friends'), Happy Harbor is a nice place to dine. It's not as loud nor crowded as the push-cart places (at least not when I went) which actually makes it a little less... home-y? I don't know, but that's just me :P Anyway as for the food, they really take the time to make it nice and pretty without it taking too long (although the last time I went my shrimp rice noodle roll took forever and we asked three times for it until we finally got it!) But overall I would really recommend going there at least once, for it is a bit pricier than other dim sum restaurants : )

Dim Sum Poll! (and a question for SE'ers in L.A./San Gabriel)

@ArkyTrojan - hmm is it that one place in the one-level plaza with the big sliding doors and you usually go through the back? (I'm sorry for my really horrible and probably inaccurate descriptions... I actually haven't been there for a while so I'm just drawing from vague memories) Also, I completely agree with the being at the fringes of the room and not getting a chance at all the carts. Luckily, most of the time I go with such a big crowd that we get seated in the relatively good spots :D And yes, you are correct about the location of Happy Harbor : )

Dim Sum Poll! (and a question for SE'ers in L.A./San Gabriel)

Oops I meant I*. Looks like I typo-ed in the midst of my excitement... Apologies again!

Dim Sum Poll! (and a question for SE'ers in L.A./San Gabriel)

WHAT? The one in San Gabriel closed down!? Are you talking about the New Capital one in that big plaza with the 99 Ranch Market? I go there all the time... Anyway, funny I came across this post because I had dim sum at Happy Harbor just this afternoon with my mom! We ordered from a list but 90% of the time we eat at a push-cart place. I actually like the list method a little better because you don't have to wait as long for the food, it's fresher, and it has a prettier presentation (especially Happy Harbor). But I also don't mind the push-cart places at all because it's fun peering hungrily into every cart and hoping there's something delicious you might like in it : ) In my opinion, if you really love dim sum (like I do)--or even if you just like it enough to crave it on random occasions--you'd be willing to try anywhere (only if it looks sanitary and trustworthy though!) I hope I helped... although reading over my post I realize I didn't really give you any useful advice and instead told you my life story. I'm am deeply sorry : (

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

The Burger Lab: The (More) Ultimate(est) Perfect Sliders

I love Douglas Adams... oh and the burgers are cool too ^_^

Win a Food-Themed T-Shirt and $50 Gift Certificate from Threadless

almonds, peanuts, or cashews!

Poll: Which Celebrity Chef Would You Most Like To Meet?

Alton Brown ftw!

Your opinion on genetic engineering of plants

I have a feeling that this topic was mentioned before, but this is for a biology research paper and I'd like to hear what everyone thinks of the subject matter. Please share your reasons and feel free to elaborate as much as you want (there's plenty of soapboxes to go around). Thank you! =)

Favorite Nature Valley Granola Bar flavor?

So I was at Albertsons in the cereal/granola bar section for a good ten minutes or so (literally) trying to decide which Nature Valley flavor I wanted. I never realized how many choices there were! I was torn between Pecan Crunch and Roasted Almond, but I'm also an Oats n' Honey fanatic; Peanut Butter is equally delicious, and I had never tried Cinnamon before (though I'd probably love it because cinnamon is my favorite spice). Anyway, all this to ask: What's YOUR favorite flavor?

After what seemed like an eternity, I finally ended up getting the variety pack (Oats n' Honey, Cinnamon, Peanut Butter). I like to play it on the safe side... for now :@)

Restaurants in the Santa Barbara area?

My dad and I are driving up to Santa Barbara for a day since we haven't been there since I was little. That being said, we don't remember any good restaurants (except for one which my dad describes as being expensive downstairs and more affordable upstairs). So, I was hoping someone could give us some pointers on where to eat :) Preferably healthier options because I'm a bit of a health nut and I'm trying to get my dad to eat healthier since his idea of a balanced diet is a burger (meat, veggies, bread), a milkshake (dairy), and lemonade (fruit). Thank you!

P.s. If anyone has any recommendations on non-food-related points of interest, please share :D

Advice on glass cups/mugs?

Okay so it's my mom's birthday soon and I know that she really wants glass cups (with handles) because "it's pretty when you can see the tea" (or any other beverage for that matter). I've been browsing online at places like Crate&Barrel, Pier 1 Imports, Macy's, and Amazon.com but I can't decide which ones to get... Does anyone have any recommendations for brand and style? Also, I'm a bit skeptical about ordering it online; is it safe to have glassware shipped? Any help is appreciated, thank you! :)

P.S. If anyone's ever been to Garden Cafe, their glass cups are what she wants but I can't seem to find the style anywhere... it's slender and slightly curved and has about an 8oz. capacity.

Dinner Tonight: Star Anise and Ginger Chicken

It's hard to imagine this recipe could be anything but delicious upon reading the ingredient list. Ginger, garlic, honey, soy sauce, scallions—each one is delicious on its own, and they blend together beautifully in this recipe from Home Cooked Comforts via Leite's Culinaria. The addition of star anise, with its subtle licorice influence, gives the dish that special something to set it apart. More

You Asked The Food Lab 164 Questions. Here Are 164 Answers

Yesterday I told you I'd answer every single question you asked me. I thought to myself, "hey, here's an easy way to do a fun column this week without time to get into the kitchen. This'll be a snap! Dear Serious Eaters, I severely underestimated you and your ability to ask fun, challenging, downright thoughtful questions. It's been a hard day's night, but I finally got through 'em all. More

Bread Baking: Fast Buttery Buns

Bread snob that I am, there are times when all I need is something simple. Something that can be made quickly. But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter! Just a little extra. Y'all. More

BraveTart: Utter Nutter Butter Perfection

Nutter Butters are habit forming. In spite of a double dose of peanuts from the crisp cookies and creamy filling, their gentle peanut flavor remains elusive. They stimulate your peanutty pleasure center without ever fully satisfying, leaving behind an eternal hunger for just one more. Each bite reveals subtle hints of vanilla, nuances of toast and a haunting trace of salt. The withdrawal symptoms are brutal. More

Dinner Tonight: Salmon in a Bengali Mustard Sauce

Normally, when I get my hands on a nice fillet of salmon I tend to treat it like a steak, keeping it whole and cooking it over moderately high heat. So I was completely off balance when I began to cook this recipe from Madhur Jaffrey's At Home with Madhur Jaffrey. The fillet is cut into pieces, covered in a spicy rub, and then cooked gently in a mustard-loaded sauce. I mean, there's ground mustard and mustard seeds in this one! But I didn't worry too much; Jaffrey has never failed me before. More

Garlic Dill Pickles

These garlic dills will forever change the way you approach pickles. If you've never canned before, you can make it easier on yourself and make them as refrigerator pickles. However, for those of us who love stashing away a little bit of summer for later in the year, canning instructions are also included. More

Bread Baking: Banana Cinnamon Bread

It happens to everyone. You buy a bunch of bananas, and inevitably a few of them get a little too brown. Banana bread is the easy answer. Bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you've got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack. More

Andalusian Gazpacho

Note: Use only the ripest tomatoes. Don't use a bread that's too flavorful (no sourdough, for example) or rough. You want it to soften and blend into the soup completely. You can serve the soup as is with a drizzle... More

Dinner Tonight: Roasted Tomato Lentil Salad with Crispy Shallots

Roasting tomatoes to concentrate their flavor is something I often do to improve tomatoes that aren't the best quality. But doing so with perfect tomatoes has an even more dramatic effect. Tucked into a sea of lentils coated in Dijon, goat cheese, olive oil, and herbs, they taste like everything you wish a sun-dried tomato would be with none of the bitterness. Sweet, salty, and tangy all at the same time. More

Bread Baking: Long Loaves

I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose. More

Sunday Brunch: Brown Sugar Breakfast Cakelets

Brown sugar cakelets, also known as strawberry shortcake's brunchified cousins, provide an excellent opportunity for you to squeeze more dessert into your day and more strawberries into your summer. I split each cakelet and filled it with a schmear of improvised brown sugar cream cheese frosting and a spoonful of strawberries for a brunch dessert that doesn't feel too terribly over-the-top to indulge in midday. More

Cook the Book: Goat Cheese Brownies

These Goat Cheese Brownies are an ideal introduction to the world of goat-centric desserts, all moist and chocolatey upfront but made with enough chèvre and goat butter to give them a bigger goat flavor. Adding goat cheese in place of some of the butter makes for brownies with an intriguingly light texture—not chewy and dense or crumbly and cake-like—these have a lovely, almost melting softness about them. More

The Serious Eats Guide to Food Photography

The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here. More

Chocolate Pudding Snack Packs

What I like about this recipe (aside from its simplicity and delightful flavor and texture) is that it uses egg yolks, which I hate throwing away after making a meringue or something. It can be layered in individual serving cups,... More