Serious Eats: riceandwheat's Profile

gotta agree with karenita on tartine in sf... that's my current vote for best quiche ever, although i've never tasted keller's so i can't make that comparison. tartine's version uses creme fraiche in place of cream, which gives it a nice tanginess.

riceandwheat at 1:35AM on 12/17/07

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

warmed brie (so it's a bit melty), spicy mustard, and arugula, then pressed panini-style

riceandwheat at 2:28PM on 12/12/07

From Serious Eats

Junk Food Costs Less Than Fruits and Vegetables: Are We Surprised?

what i find also very interesting is that in the less-developed parts of the world, the "poor people" (which i guess would be a lot of folks) actually tend to eat what we here would call "healthy" foods.... lots and lots of fresh vegetables, the occasional bits of meats, etc. i'm thinking of countries like thailand, vietnam, and parts of latin america. to me, america seems to be quite backwards when it comes to food pricing.

riceandwheat at 7:08PM on 12/06/07

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Cook the Book: 'Think Like a Chef'

steaming! there's really no better way to cook fish than a quick steaming, followed by ginger, scallions, and soy sauce.

riceandwheat at 4:29PM on 12/03/07

Responses to Comments by riceandwheat

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Cook the Book: 'A Platter of Figs'

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Lucy Baker at 12:05PM on 09/15/08

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Cook the Book: 'A Platter of Figs'

So many good ones listed... I adore pears with prosciutto... apple pie, tart tatin, chunky-spicy apple sauce, or fresh pressed apple cider... and what about pomegranates? Love the root vegs, like turnips and parsnips, too... those are all no-brainers for me! Chard sauteed with wild mushrooms and onions??? MMMmmmm...

But... I think I'm going to have to jump on the squash bandwagon. Whether it be pumpkin, acorn, butternut or whatever, so-called "winter squash" is just awesome! So yummy, so nutritious, so versatile... Pureed into soups, cooked with beans into hearty veg stews or casseroles, curried, roasted, whipped... season it savory, season it sweet... bake a custard or a pie or timbales... and let us not forget my famous "punkin" bread!

Squash is really one of earth's perfect foods!

LoCo at 12:00PM on 09/15/08

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Cook the Book: 'A Platter of Figs'

Apples, for sure. I eat them raw or bake them with sugar and cinnamon.

cowleyh at 11:41AM on 09/15/08

From Serious Eats

Cook the Book: 'A Platter of Figs'

I love doing a variation on himmel und erde with squashes/pumpkin subbing for the potatoes.

I also roast chunks of winter squash with just a bit of oil and salt, maybe some herbs. It can be a side dish. You can mash it. I've added chunks of meat and taken it in a box for lunch. It can be part of a sandwich filling. All sorts of options. You can make it sweet as well, but I like the savory cooking method because the squash gets so sweet as it roasts.

morgancain at 11:29AM on 09/15/08

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