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riceandwheat's Profile

Website: http://riceandwheat.wordpress.com

Location: san francisco, ca

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The Ten Most Recent Comments By riceandwheat

From Serious Eats

Cook the Book: 'A Platter of Figs'

butternut squash, for sure! i like roasting it then making soup with a hint of curry.

From Serious Eats

Cook the Book: 'Top Chef'

i wonder if i'd have enough time to make some homemade dumplings

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Cook the Book: Wine Bar Food

definitely oysters on the half shell

From Serious Eats

Cook the Book: 'My Last Supper'

lots of sushi. lots and lots of sushi. followed by a big plate of beef chow fun with gravy.

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

that would be me, with lots of help from the internet!

From Talk

Great and easy lamb recipe for Valentine's evening?

i know it's too late now, but i actually had a lamb craving on valentine's day too! my bf and i ended up making this, and it turned out fantastic!

From Recipes

Sunday Brunch: Thomas Keller's Quiche

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.

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

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.

From Serious Eats

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.

Responses to Comments by riceandwheat

From Serious Eats

Cook the Book: 'A Platter of Figs'

Thank you for participating, and congratulations to our winners:

whoizzit
dove1960
ricohope
arbeck
yogurtsoda

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

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!

From Serious Eats

Cook the Book: 'A Platter of Figs'

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

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.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Apples! I love to make apple crisp with oatmeal-honey topping.

From Serious Eats

Cook the Book: 'A Platter of Figs'

My favorite seasonal fall ingredient is pumpkin. I like to make ravioli with it.

From Serious Eats

Cook the Book: 'A Platter of Figs'

I love squash soup and am still looking for the perfect creamy recipe.

From Serious Eats

Cook the Book: 'A Platter of Figs'

Apples...Love to make applesauce with cinnamon. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'A Platter of Figs'

i love yams, you can do so much with them!

From Serious Eats

Cook the Book: 'A Platter of Figs'

I enjoy a sweetened chestnut puree desert dish popular in Hungary!