Profile

onalark

  • Website
  • Location: SoCal
  • Favorite foods: Pretty much everything, but I'm a sucker for cheese.
  • Last bite on earth: Anything my mother has made for me.

Bake the Book: First Prize Pies

Pumpkin. No love.

Are Shooter's Sandwiches Really Worth a Damn?

I had a coworker raving about making a shooter's sandwich, and how as the reigning foodie I really really needed to try it, but I'm glad now I didn't give in to the hype.

I am curious as to the combinations you like, Kenji. Can't wait!

Four & Twenty Blackbirds' Black Bottom Lemon Pie

Agreed with aixpat. Mine spent about 50 minutes in the oven, all told.

This was a very unique pie. Not quite tangy enough, IMO, but also not bad.

My tweaks: I used a TJ's frozen pie crust because I didn't really PLAN to make this and I just wanted pie without the fuss. I also used regular lemons because...look, it's not you, Meyer lemon, it's me. I really just don't like you. I wish I did. Everyone says I should. But...I don't.

Despite those changes, I think this turned out great. Taste profile is similar to a See's candy truffle with a lemon center. I wouldn't make this often, but I would make this if I was going to an adventurous dinner party. Or felt like a little chocolate with my lemon.

Cook the Book: 'Nom Nom Paleo' by Michelle Tam and Henry Fong

Steaks. Delicious, pan-seared steaks.

The Best and Worst Coffee Beans at Trader Joe's

We go for the Organic Fair Trade Wake Up Blend. We're boring hipsters that way.

Individual Pies Done Right at Betty's Pie Whole in San Diego

Yessss. Their sister restaurant (Elizabethan Desserts) is also fantastic! Catered my wedding fantastic! :D

AHT Giveaway: Case of Pat LaFrieda Burgers

My dad's charcoal-grilled burgers. So good.

Taste Test: We Taste Every Instant Indian Bite from Tasty Bite

Ugh. I can't get behind Tasty Bite. They all have this dogfood-like smell....sorry. :x

Cook the Book: 'The Kimchi Cookbook'

Kimchi, kombucha, and a good pickle!

Bake the Book: Bouchon Bakery

Pots de creme!

Guy Fieri's S'mores Indoors Pizza Is an Abomination

Oh SE editors, I have to agree. I was all excited to see if you'd actually found and eaten one of these abominations. I wanted to see glossy photos and a slideshow of tortured interns. At least the comments thread is awesome.

Seriously Delicious Holiday Giveaway: La Quercia's Pork Belly Heaven Package

Carbonara! So good.

Easy Homemade Hot Chocolate Mix

This is a great recipe. The cocoa will be as good as the chocolate you use, and being a chocolate fiend, I used very good stuff. :)

Mine lasted over a year. We mix it with milk or coconut milk. Fantastic.

Cook the Book: 'Secrets of the Best Chefs'

Clean up as you go!

The Food Lab: The Truth About Brining Turkey

Hooray! I HATE brined meat. I feel justified! Thank you! :D

Video: Crazy Toppings for Cheeseburgers

When I worked at McDonald's as a teenager, I got bored with the food and started to try new and different combinations. That's how I ended up putting caramel sauce on my Quarter Pounders.

I still think they're tasty, though I honestly don't eat McDonald's more than once or twice a year anymore.

Bonus content: Filet o' Fish with Big Mac sauce and McChicken patties dipped in the McRib sauce.

Dinner Tonight: Cauliflower-Cheddar Soup

This was great. I used homemade broth instead of water, and since I didn't have dill I threw in a bundle of fresh thyme in step one, then fished it out before I pureed. This would be great with some bacon as a garnish!

Traditional Beef Pho

I'm ever so slightly confused. You said to char the onion and ginger whole, but the recipe says split. Your picture of the charred veg shows them whole on the grill, then split later once they've cooled. Can you clarify? Thanks!

Cook the Book: 'How to Cook Gluten-Free'

I don't eat gluten because I have Hashimoto's thyroiditis. Not eating gluten makes me feel better. Recipes like this are awesome, when I'm craving "normal" food. Thanks!

Thai Shrimp Cakes with Sweet Chili Sauce

It's not specified, but...I assume the shrimp in the ingredients is supposed to be raw?

Almond Joy Hearts

Any suggestions for someone whose dearly beloved doesn't like almonds? (Just omit?)

Popcorn: Do You Err on the Side of Unpopped or Burnt?

Unpopped. Burnt popcorn permeates the whole batch, and makes it inedible to me. And then there's that smeeeelllll....

City Flavor Guide: Cincinnati

We stopped at Skyline on our way to Cedar Point because I wanted to try Cincinnati chili. Ugh. Awful. It stuck with us, and not in a good way. I don't know how people can eat that stuff regularly.

Steak n' Shake does a chili 5-way, and though it isn't the world's most perfect food, it's still better than that crap we had at Skyline.

Cook the Book: '660 Curries' by Raghavan Iyer

I was living in Berkeley, and a friend took me to Indian for the first time. I had a mango lassi and tandoori chicken. I've since branched out, but man, you never forget your first lassi. :)

A Father's Office Burger for Father's Day

I agree, I think the lamb's an awesome idea for those of us who like a little game in our meat. Bravo!

Is It Just Me, or Does Saffron Taste Terrible?

I have had it three times now where I was aware of it:

1) Once in paella (ruined the paella)
2) Recently in a semifreddo (ruined my dessert)
3) More recently in a pasta sauce with tomatoes and cream (didn't quite ruin dinner, but didn't help it)

Times 1 and 3 I cooked it myself. Time 2 was at a Rather Nice Italian Restaurant, so I assume they knew what they were doing, but good heavens -- the stuff tastes like gasoline in a monkey's butt to me. Not that I would know what that tastes like.

You might ask yourself why I keep cooking with it, but having seen so many recipes that call for (and adore) the stuff, I assumed on times #1 and 2 that I or the pastry chef had done something wrong. But after meal #3, I have come to the conclusion that it may not be me.

And yet, I cannot help but feel that in my years of eating abroad and at home I must have had saffron and not noticed it. I had bouillabaisse for the first time in December and loved it. The paella I ate in Barcelona was fantastic. But I do not know if these things really had saffron in them. Perhaps the chefs omitted them, just as I would if I were making them in my own kitchen today.

So what's the deal? Why do people like gasoline/latex paint flavor in their food? Is it just bad saffron that I (and the upscale restaurant) have/had? Is it a money thing -- people using the spice because they know it's expensive? Enlighten me. Thanks!

Traditional Beef Pho

There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More

Eat for Eight Bucks: Cold Noodles

For as long as there have been noodles, the Chinese have been warding off heat stroke by chilling and serving them, with a smattering of slivered goodies, in pools of sesame and chili oils. Admittedly, this version is not strictly faithful to that history—but it doesn't clump, either. More