Commenter

sarar

I'm a college junior with an insatiable desire for food knowledge and a passion for writing.

  • Website
  • Location: Atlanta
  • Favorite foods: Cheesecake, apples, all kinds of root vegetables, oatmeal, bread, manchego cheese, mangos, lemonade, garlic, risotto, tomatoes, Greek yogurt, fresh ricotta cheese
  • Last bite on earth: Start out with fresh ricotta cheese drizzled with honey and plenty of bread to dip in; either roasted chicken with roasted root vegetables or a medium rare cheeseburger; to finish a dense New York cheesecake and an apple.

Latest Comments

Confession: I Like Coke Zero

I far prefer Coke Zero to Diet Coke, which has a metallic aftertaste to me. Even better is Cherry Coke Zero.

Succulence and weight loss/maintanence? How is it done.

This is a great question that hasn't been asked around here for a while, but I'll be interested to see the responses from new SE'ers.

But a while back, Ed Levine actually had a weekly column, Ed Levine's Serious Diet (which then became Ed Levine's Caloric Journey). It was all about his diet-related struggles and triumphs on a week-to-week basis, and highlighted his difficulties losing and maintaining his weight when so much delicious food was around all the time. So there are some good insights there, and also in the comments to his posts.

However, his last post was over a year ago, and I've been really anxious to get any updates on where he is now.

As for myself, I make sure that if I'm going to eat the good stuff, it's really the good stuff. And save it for special occasions: birthdays, holidays, etc. I also try to get some sort of physical activity in each day, usually from walking to and from my apartment to classes on campus, which is usually around 2 miles total.

A problem with seriouseats.com which isn't really a problem

There is an SE newsletter, although I've never signed up to get it. I, too, have removed the Sweets and New York feeds from my Google reader, and feel the same way @Cary does.

navigation trouble

That's how I do it also.

For the slideshows, if I'm not mistaken if you are on the "homepage" of the article and click to view the slideshow it opens up in a new window, which you can just close when you're done looking at the photos.

Swimming in Pears

Ina Garten has a delicious roasted pear salad recipe. You halve the pears, core them, and stuff them with blue cheese, walnuts, and dried cranberries. After roasting in the oven for a bit to get the pears soft and melt the cheese/toast the nuts, the pears are served on a bed of arugula with an apple cider dressing. It's really delicious and totally adaptable. You can use brie or maybe a sharp cheddar in place of the blue cheese (really any cheese that goes well with pears), pecans or almonds instead of walnuts, and another dried fruit if you like.

http://www.foodnetwork.com/recipes/ina-garten/roasted-pears-with-blue-cheese-recipe/index.html

Refrigerator Styles- preferences

In our house, we've had the freezer on top/fridge below model, as well as the side-by-side and now the French door with drawer freezer below. BY FAR we prefer the French door model. There's room for everything so we never need to use the garage refrigerator outside (except for beverages, really, or at the holidays). There's room to chill pans of things in both the fridge and freezer, which you lose with the side-by-side model. We never had enough room with the side-by-side.

Do you like Belgians?

I am totally not a beer drinker, but I studied abroad this summer and when we went to Brussels, we visited the famous Delirium biergarten. Everyone really enjoyed the Delirium Tremens (it was the blonde beer) and the Delirium Nocturnem (the darker beer). I'm not sure if there were banana flavors present or even if you could get them here in the US, but the more knowledgeable beer drinkers in our group seemed to really enjoy them.

Where to Seriously Eat in Rome.

I was in Rome a few weeks ago - by far the best meal I had there was at a restaurant just steps away from our hotel: Ristorante Allo Specchio. Fantastic, small family-owned place with excellent pastas.

http://www.facebook.com/pages/Trattoria-Ristorante-Allo-Specchio/184159888264373

London: 10 Must-Eat British Foods During the Olympics

I was just at the Borough Market today and that raclette is phenomenal!

Atlanta: A Tour of the International Produce at Buford Highway Farmers Market

DeKalb Farmers Market is a dream, but I'll have to try BHFM, too!

@klt17, I'm not sure why you couldn't find those items you were looking for. Some things are definitely hard to find - it's a bit of a maze there and there's always tons of people. My guess is that since they carry only 1 or 2 "brands" of a certain item (like granola) that you may have not seen it, but I can't imagine them being out of peppercorns or Thai basil.

European eats

Thanks for the feedback everyone! I'm definitely looking forward to the markets in Florence/Rome, London, and Paris. I'll report back in a few days on the progress of the trip (currently in Vienna).

Pictures Not Appearing

I'm having the same problem on Firefox.

Ed Levine on Food Network Star

Speaking of Ed on food television, I thought it might have been Ed Levine week on Iron Chef America this week since he was the judge on two episodes this week - battle Fennel and battle Pizza Dough (I think).

Chain Reaction: Sonic

I used to LOVE their corndogs, tots, and cherry limeade! I remember childhood summer days at the pool spent eating this treat.

Kitchen Apprentice: K.I.S.S.

I don't mean to sound rude, but a few questions have been nagging at me the past few times I've read your column.

First, if you can't cook--as you write above--why are you apprenticing in a restaurant? Also, your self-deprecating tone was charming to me at first, but now I have to wonder how you have not improved in the months you've been working at the restaurant. If you have truly reached the point of a "final exam" in your apprenticeship, shouldn't you be more confident in your ability to come up with a creative family meal to serve to the rest of the staff without fear of burning it or screwing it up. I don't mean to put you down and I know you usually only work on pastas/prep, but you must have had some prior cooking experience and knowledge to even know that you wanted to try working at a restaurant in the first place, right (you seem to have a pretty expansive food vocabulary from the depth and detail in your writing)?

Soy/Almond/Rice Milk Ice Cream

Here's a David Lebovitz recipe for vegan strawberry ice cream using rice milk. He also explains other non-dairy milks that he tried and the results.

http://www.davidlebovitz.com/2010/07/vegan-strawberry-ice-cream-recipe/

And here's a Vegan Ice cream round-up from The Kitchn:
http://www.thekitchn.com/vegan-ice-cream-9-tempting-dai-136885

Baking Inspiration

With all the summer produce coming up, what about hand pies (you already said regular pies) highlighting fresh berries, peaches, nectarines, etc.?

Homemade "pop tarts" are also pretty popular and can be filled with non-fruit fillings like chocolate (you could do a s'mores flavor). Speaking of s'mores, what about marshmallows. There are tons of variations you can do - you can swirl them, add mix-ins, etc. There was a Marshmallow Madness feature back in March that may be of further inspiration.

What about crumble bars? Filled with jam or even fresh fruit fillings.

Individual cheesecakes? Muffins?

We're Cooking Up a New Serious Eats

After spending a bit more time navigating the new site:

I think the narrowness is only a problem on the main page. Perhaps it wouldn't seem so narrow if the opening "blurbs" weren't as long as they are now.

I like the header fonts used, but wish a more readable font like Arial (or whatever you're using now) was used for the body.

I actually love how slideshows are utilized currently; I was really happy when you made the switch from the old format - that is, I love that it opens up in a new window, and that you can navigate back to the main article or close the slideshow window, too. I just wish you could see more than 5 comments total on the slideshow posts (minor qualm, though).

I also love the user profile pages. They look really nice!

We're Cooking Up a New Serious Eats

I agree with those comments about the narrowness and fonts. It's not that they're hard to read but I guess I've just grown used to Arial.

I may be in the minority here but I wish that the content displayed on the homepage would stay as it is now. I subscribe in an RSS reader to SE:NY and Sweets because I don't want to miss any posts on those particular sites but I really have no interest in seeing every post from Slice, AHT, Drinks, and Chicago. I think you all have struck a nice balance of featuring posts from the family of sites on the main page, mostly the reviews and round-ups, which I love. Having every post on the main page seems a bit much, though.

What's your secret snacking obsession?

Yogurt and salsa straight from the container (though not together).

Baking Challenge

I second Cook's Illustrated Perfect Chocolate Chip Cookies - they are what chocolate chip cookies should taste like.

I think chocolate chip, some sort of bar cookie, a shortbread, and maybe a spice cookie would be wonderful. People love peanut butter, too, so what about a peanut butter brownie?

http://smittenkitchen.com/2007/10/peanut-butter-brownies/

Shortbread is great because you can make a bunch of logs, freeze them, and then you have your own homemade "slice and bake" cookies. You may even want to flavor some of the batch with a fresh herb (lemon zest and thyme or rosemary). You can even make jam sandwiches with them.

I think using some fresh fruit would also be wonderful. You could do a crumble bar with a layer of a summer berry jam.

Your next food project

@BF: I, too, was intimidated by yeast until I tried the famous no-knead bread recipe. I thought I was messing it up the entire time, but I really think it's one of a few foolproof bread recipes out there and the results were AMAZING. The original recipe says to use 1 5/8 cups water, but I think 1.5 is more like it - we used 1 5/8, and the results were stellar but the bread was kind of a big blob while it was rising and being shaped.

I'd love to tackle canning or preserving in some way. That intimidates me more than baking with yeast ever did.