Serious Eats: minji's Profile

Sunday Brunch: Fresh Tomato Juice

My mom always makes tomato juice in a blender with sugar and ice - nothing like your "traditional" tomato juice (which I don't drink) but delicious!

minji at 11:50PM on 08/16/10

From Serious Eats

Subway Joins the Fast-Food Breakfast Sandwich Club

I actually have a weakness for the McDonalds McGriddle. I know it's gross but so good :)

Also count another vote for the Tim Horton's breakfast sandwich! Mmm the biscuits are sooo good...

minji at 1:12PM on 04/12/10

From Serious Eats

Poll: How Do You Like Your Mac and Cheese?

I agree with ellenp7 - I've seldom met a mac 'n' cheese I didn't like! I do like the browned crunchy layer of breadcrumbs but will admit to a weakness for KD in a box...often I'll just add some extra milk and cheese to the box version, add breadcrumbs and bake that. Not exactly gourmet but still delicious :)

minji at 9:04AM on 02/24/10

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Smitten Kitchen!

minji at 2:13PM on 10/26/09

From Serious Eats

Frozen Shrimp: To Use or Not to Use?

I almost always use frozen shrimp. I've personally never noticed a major different in quality between the frozen and fresh stuff but maybe I'm not very picky about my shrimp! It's easy to defrost and then I can keep it on hand as a last-minute addition to any meal :)

minji at 6:52PM on 08/29/09

From Talk

For the laddies- Hottest Food Network Dude?

My friend (with no account) Rue says Michael Smith! His nerdiness is his cuteness...

minji at 6:08PM on 08/20/09

From Serious Eats

Impromptu Taste Test: The Cult of Yakult

mmmm so good! I used to love this as a kid and still drink it occasionally. i admit, it's a bit overly sweet now and there is that chalky aftertaste but still, so weirdly addicting!

minji at 10:02PM on 08/16/09

From Serious Eats

Cinnabon-Esque Cinnamon Rolls

This of one of those recipes that I've been tempted to try for years, it's always at the top of the list in the "bread" category at Allrecipes. But I agree with engmucmuffin - having an entire batch of these left to your own devices cannot be a good thing!

minji at 9:54AM on 07/31/09

From Serious Eats

Snapshots from Greece: Loukoumades from Krinos in Athens

oh. my. gosh. i need a doughnut like, RIGHT now!!!

minji at 4:37PM on 07/28/09

From Talk

Dim Sum Restaurants in Toronto or larger GTA?

Noble is my Dim Sum establishment of choice. It's also a bit divey, but no carts - the dim sum is made to order. I've also been to Rol San a few times which was good. Both are on the Dundas and Spadina intersection.

minji at 11:46AM on 07/24/09

From Recipes

How to Make Kimbap

@ cakesmurf: fried egg was always an essential kimbap ingredient at my house growing up :)

minji at 3:47PM on 07/23/09

From Recipes

How to Make Kimbap

The "Korean Sushi" comment made me laugh because when I was first introduced to California rolls I thought of them as "Japanese Kimbap"

My mom added sesame oil directly to the rice, along with some vinegar, salt and some rice seasoning that comes in a shaker (no idea what this is called, but it includes bits of kim, sesame seeds, some other ingredients?). So good! I would always try to sneak bits of the rice while she wasn't looking. I also think the sesame oil and vinegar makes the rice easier to spread on the kim.

minji at 3:28PM on 07/23/09

From Serious Eats

World's Strangest Fast-Food Items

@ annabanannas: you are not alone! I love McGriddles too, though I really wasn't surprised by their inclusion on that list. I don't actually know anyone who eats them besides me :)

At McDonalds in Korea they serve bulgogi burgers. I guess it's not completely out there but I thought it was amusing!

minji at 1:58PM on 07/20/09

From Serious Eats

What's Your Favorite Food Court Stop?

Another vote for Bourbon chicken! and Arby's.

Does anyone else ever find that it can be kind of sickening to eat en entire large cinnabon, but is SO easy to eat multiple small cinnabons??? Maybe it's just me :)

minji at 9:45AM on 07/17/09

From Serious Eats

Video: A Tribute to Superman Ice Cream

I've never actually tried this flavour, but here in Canada it's called "Superkid"...no idea where the name comes from!

minji at 1:18PM on 07/14/09

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

The first time a friend and I attempted to make a pie (we were probably 10) we somehow got the measurements confused and used an ENTIRE block of crisco in the recipe (over twice the amount we were supposed to use!). The "crust" was pretty much a mound of grease and we had to scrap the entire project. So disappointing!

minji at 8:32PM on 07/13/09

From Talk

I eat ______ out of the tin/jar/bottle...

Oh god...condensed milk!! Now I have a massive craving for some :)

Other than that, just peanut butter by the fingerful...

minji at 2:41PM on 07/12/09

From Talk

what to do with left over ears of corn?

I'm in a similar situation myself (though with less leftover corn) and am SO excited about the possibilities! Cornbread or corn fritters? Should I just eat the corn kernels with some mashed potatoes? Yum!

minji at 2:32PM on 07/12/09

From Talk

Cooking hard boiled eggs

I do the same as most of the other posters - eggs in cold water to a boil, let sit for 12 minutes.

Though speaking of hard boiled eggs, I always have issues with slicing these with the egg yolk staying intact. It's not normally an issue as I most commonly hard boil eggs for egg salad, but on the occasion that I want to use them as a part of a salad or some other presentable manner, I find it extremely difficult to slice through the yolk cleanly. I've tried using both smooth and serrated knives with no real difference, and I usually refrigerate the eggs for awhile before attempting to slice. Any suggestions on what I'm doing wrong??

minji at 2:26PM on 07/12/09

From Talk