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What's Your Favorite Sandwich?
Hummus, roasted eggplant, tomato and arugula on -- wait for it -- toasted raisin walnut bread.
The Milk in Pumpkin Pie Debate
Pumpkin pie isn't a tradition in my family, so I can change it up however I want. But I generally prefer coconut milk.
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
I know it's not traditional, but I'm definitely trying to make a veg version.
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The Crisper Whisperer: Olive Oil Pumpkin Bread
Posted by Carolyn Cope, October 6, 2009 at 8:00 AM
Serious Salsa: (Not Exactly) My Uncle's Salsa
Posted by homesicktexan, July 9, 2009 at 5:00 PM
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Recent Comments | Response to Comments
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
My grocery store doesn't sell poblanos -- could I use chipotles?
What's Your Favorite Sandwich?
Hummus, roasted eggplant, tomato and arugula on -- wait for it -- toasted raisin walnut bread.
The Milk in Pumpkin Pie Debate
Pumpkin pie isn't a tradition in my family, so I can change it up however I want. But I generally prefer coconut milk.
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
I know it's not traditional, but I'm definitely trying to make a veg version.
All-You-Can-Eat Restaurants: Great Deal, Or Bad Policy?
If the food tastes good, why not? I stayed at a resort in Panama that had the best buffet ever: mostly local dishes, with fresh fruit, vegetables, great bread and all sorts of condiments. The desserts were too heavy for my taste -- I don't like sweet, frosted cake to begin with, much less in 100-degree weather -- but otherwise, we chose the buffet over the à la carte all the time.
Cook the Book: 'The Pioneer Woman Cooks'
Dinner With Julie. Maybe because she's Canadian, maybe because she works in media -- whatever, I identify with her.
Cereal with Water and Other Cereal Compulsions
I only use yogurt in cereal. It's just enough moisture, without the runniness of milk. I sometimes use just frozen berries -- they get juicy as they thaw.
Your Clever SE Name
Mine is a nickname I got when I was 18 and working at a café. I'm rather slight, and the owner, who knows I'm Italian, started calling me "piccola," which is the feminine form of "little." I worked there about a year, and the nickname stuck.
(Once, when I couldn't reach something off the shelves, a colleague said, "You have such a big personality, I forget you're so small." Best compliment ever, though I'm not sure it was meant as such.)
Blogwatch: Cinnamon Bun Oatmeal
The frosting is overkill, IMO, unless it's actually for dessert.
Should Bagel Shops Charge For Toasting?
Again, store owners can do what they want, and I can choose not to go there when they charge me for toasting. The markup on bagels -- especially bagel sandwiches -- is huge enough as it is, and anyone who works in a kitchen should be a good enough multitasker to handle toasting.
In Great Desserts: Apple-Pumpkin Pie
I prefer the pie-crumble mashup: apple pie on the bottom with crumble instead of the top crust. Don't think it would work with pumpkin (or other custard) pie, though.
Cook the Book: The Southern Italian Table
My family's from southern Italy, and my dad rolls out the family recipes pretty often. My favourites are pasta with eggplant, garlic and red pepper flakes; and fagiola, fresh flat beans cooked til soft and drizzled with olive oil.
Is Locavorism For Rich Folks Only?
I think it's for the well-off, at least. Not so much because of the actual cost -- you can find some decently priced local food at least part of the year -- but because of the time involved.
In most climates, the growing season lasts a few months, and the rest of the time, you have to go to specialty stores for local products. You have to spend more time reading labels. And you have to look for recipes that use stuff grown in your area. It takes effort (and, yes, more $, especially in the winter).
I tried eating primarily local foods early this spring. With unpredictable work hours and no car, I wasn't able to keep it up, despite the vast farmlands around Toronto.
Cook the Book: Pumpkin Whoopie Pies
I keep on meaning to come up with a peanut butter filling for these. Any ideas?
Thanksgiving: eh?!
The BF and I kept it pretty simple, if overly abundant: a turkey (keep in mind it's just the two of us, and I'm vegetarian), mashed potatoes and turnips, roasted green beans, veggie refried beans and apple crumble pie with vanilla ice cream.
Cook the Book: Pumpkin Baking
Baking-wise, I love me some pumpkin scones, as long as they're not too cakey or sweet. Bring on the walnuts, pumpkin seeds and spices.
On the savoury side, give me a good pumpkin curry with coconut milk and cilantro.
Cook the Book: Spiced Pumpkin Muffins with Pepitas
The blurb mentions "nuggets" of dates, so I'm guessing they're chopped.
What's The Better Name: Muffy or Bogel?
I love inauthentic bagel flavours, but let's be honest: the cinnamon crunch bagel is actually a donut.
Seriously Meatless: Tortilla Casserole
BF doesn't like cheese -- should I just leave it out, or try to replace it with something?
Eggo Mini Muffin Tops Should Not Exist
Muffin tops are only good when you tear them off the actual muffin. That's why the muffin top pans are utter failures.
Do You Have a Favorite Frozen Apple Pie?
Please excuse my ignorance - I didn't know there was such a thing as frozen pies.
The Secret Ingredient (Liquid Smoke): Black Bean Soup with Smoked Sour Cream
Would it be possible to have some recipes without bacon, please? I know I can just leave it out, but it seems almost every dish here is bacon-enhanced.
Bouchon Bakery's Fluffernutter Sandwich
How exactly does one make marshmallow fluff? I was under the impression it couldn't be recreated outside a lab.
Seriously Italian: Zuppa di Farro
Thanks for clearing that up, robinseattle. My Italian family always uses "farro" for spelt, so I was a little confused by the post. (They're in Italy, too, so it's not a question of substitution.)
Taste Test: Mustard
As long as we're on deli foods, you should do a pickles taste-test.
What's Your Favorite Sandwich?
The roast beef at Manny's Deli in Chicago. I get it extra rare on an onion roll that is SOAKED in roast beef juice. The potato pancake and pickle on the side aren't too shabby either.
Serious Eats Finds New York's Best Bagel
Personal Favorites:
Brooklyn: Montague Street Bagels
Manhattan: Ess-a-Bagel
Favorite used to be Bagel Zone (Ave A between 3rd St & 4th St), until they changed their name and stopped baking their own. Was the perfect bagel -- crisp on the outside, soft and bready on the inside...I'd pay a ridiculous premium just to taste one again.
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
Chichi can come over anytime as dungeness crab are in my front yard here in Oregon so to speak.Should I try crab or clams?
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
Ah, this sounds wonderful!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
@piccola Chipotle chilis would give this a whole different flavor and a lot more spiciness, but it might be brilliant. But careful, they can be spicy.
Poblanos are a pretty mild chile, almost as large as bell peppers, and while jalapenos would be similar in taste, it would be a big hassle to char, skin, deseed, and chop them all up.
They important thing is to use fresh chilis rather than dried, unless you're going the chipotles in adobo route, in which case you wouldn't roast them beforehand.
@mookie I used whole milk, but I supposed you could get away with a 2% or using some stock while sacrificing a little mouth feel. Maybe experiment with using a little more cornstarch, and keep tasting until it is thick enough to your liking.
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
When recipes say "milk" do you assume only whole milk is acceptable? Or do you think I can get away with 1% or 2%? Or substitute 1/2 the milk with stock? Or am I just really killing this delicious sounding recipe?!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
@piccola Where do you live? Here in California almost always Poblanos are labeled as Pasilla. So you may be in luck.
Kale Chips: Healthy Alternative to Potato Chips
I did try frying them, like real potato chips, but I have to say I don't recommend it, unless somehow you can get the kale bone dry. http://felonykirsch.wordpress.com/2009/11/05/the-kale-chip-experiment/
What's Your Favorite Sandwich?
The sandwich you make on Thanksgiving after all your guests have left is my all time fav and probably even more so because it's a special once a year thing. You know, it's that sloppy dagwood of a thing piled preciptously with turkey (reheated in a frying pan with a little oil so it's a little bit golden) mashed potatoes, green bean casserole, sweet potatoes, stuffing, and cranberry sauce held together by an entirely too small parkerhouse roll.
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
Chipotles would add a nice smokey heat while Jalapenos would have a very distinctive flavor with a decent amount of heat. I would lean towards using small increments of chipotles since it would be easy for the heat to get away from you compared to poblanos!
Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
Chipotles are smoked and dried while pobalanos are fresh so I don't think you'd get the same effect, though I'm sure it would be quite tasty. I would think fresh jalapenos would be a more appropriate substitution than chipotles.
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
@b0tn0t - I agree, the tubes are much better. I always use the Korean soondooboo tubes.
What's Your Favorite Sandwich?
The roast pork, greens and sharp provolone sandwich from DiNics in the reading terminal market in Philly... pure bliss!
What's Your Favorite Sandwich?
By the way, when you get the Junglee sandwich at Dimple's Bombay off the NJ Turnpike, keep in mind that it is HUGE! We ordered one each, and all 4 of us had to bring the second halves with us the rest of the way home. It was pretty good cold when we arrived--but even better hot in the restaurant. It takes a few minutes waiting for the order, but the Junglee is a wonderful, delicious reason to make a stop while driving.
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
Designruby: Yes, use your enameled cast iron. Whenever I am serving guests and I run out of tofu pots, I bust out my little Descowares and they do the trick. I wouldn't use a raw cast iron pot, though - that spicy broth would wear down your patina.
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
NWcajun, you're extremely welcome. I am jealous of your being in Oregon. Forget ribeye! You could put geoduck and dungeness into your soondubu! I have always wanted to catch dungeness and dig for my own geoduck.
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
can this be made without a claypot? I want to make it for me and my husband, can I do it in a cast iron pot or a enamel coated cast iron dutch oven/pot? I have everything to make this at home already, just need to figure out the cooking part...
Thanks! This recipe looks yummy!
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
I love soondubu but mu husband doesn't so I will definitely be making this at home for lunch when he's not here. I can see this being a last minute life-saver many times this winter.
What's Your Favorite Sandwich?
@arwenb yay! another potbelly lover!
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
Back from lunch and it was F#$&*@ng Fantastic!! Picked up a small chunk of ib eye at he market in my building and have everything else at home. And you're right, the homemade Soondubu paste was perfect. Thank you again.
What's Your Favorite Sandwich?
I can never resist a good burger - like the one at 25 degrees in Hollywood, which was reviewed quite nicely by Damon Gambuto on this very site.
But, my all-time favorite sandwich is my own customization of the Reuben featuring both pastrami and corned beef, like the one at Junior's Delicatessen in West Los Angeles, which I recently posted on my blog.
What's Your Favorite Sandwich?
It's hard to beat the offerings at Sandwhich in Chapel Hill, NC. They make the best tuna salad I've ever tried, a bacon-apple-mushroom grilled cheese, and an incredible "Paratha" with chickpeas, fennel, eggplant, and a handful of Indian spices. I just moved from Chapel Hill and I'm having serious withdrawals!
What's Your Favorite Sandwich?
So many votes for Primanti Bros but no love for Uncle Sams? Their melty cheese sub gets my vote any day!
What's Your Favorite Sandwich?
Bay Cities in Santa Monica is incredible, the best place to grab any kind of sandwich and they're doing these little ones now, like fat cigars, stuffed with cheese and peppers and salami and fresh basil on an oiled roll. Way too addictive.
When I'm at home I use rare roast beef from Ralph's (the Boar's Head is too low sodium for me, apparently I like the additives in the cheaper stuff because the fancier all-natural meat tastes bland) on a toasted poppy seed bun with a slice of sharp cheddar, one leaf of butter lettuce, a mix of mayo and ketchup, mashed fresh avocado then sprinkled with salt and black pepper. I've been making my sandwiches exactly the same way since I was in 3rd grade.
What's Your Favorite Sandwich?
Just about any "cawnah" mom-n-pop sub shop in Massachusetts can made an Italian sub that makes me tear up just to think of it...a combo of various Italian meats & cheese (hot cappy, mortadella, salami, provolone) on a long sub roll, seeded or not, with diced pickles, onions, tomatoes, and "extra hots" -- finished off with olive oil, salt, pepper and oregano. Oh, the glory of it.
Recent Posts
piccola hasn't written a post yet.
Recent Favorites
The Crisper Whisperer: Olive Oil Pumpkin Bread
Posted by Carolyn Cope, October 6, 2009 at 8:00 AM
Serious Salsa: (Not Exactly) My Uncle's Salsa
Posted by homesicktexan, July 9, 2009 at 5:00 PM
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My grocery store doesn't sell poblanos -- could I use chipotles?