Serious Eats: shallot's Profile

Win the Valentine's Day Collection from Jeni's Splendid Ice Creams

I love the combination of chocolate and passion fruit, as in the chocolate hearts at Jacques Torres.

Bake the Book: 'Handheld Pies'

Growing up, I actually liked the lemon pie made by Hostess. I'm sure I'd hate it now, but perhaps it would be interesting to try a homemade version of one, with lemon curd and maybe some mascarpone.

shallot at 12:45PM on 01/31/12

From Serious Eats

Cook the Book: 'Home Cooking with Jean-Georges'

I'd want a chef or cookbook writer I think I'd like personally to come over and cook -- Julia Child or Melissa Clark. I'd want to try to become friends with them as much as have them cook for me b/c they seem like people I'd like to be friends with.

shallot at 4:24PM on 11/18/11

From Sweets

Bake the Book: 'Momofuku Milk Bar'

It would be a cafe and perhaps a bookstore as well as a bakery. It would have a wide variety of treats, and some uncommon ones, not the things you find everywhere. Like Tarte St. Tropez, which is hard to find.

shallot at 1:25PM on 10/27/11

From Serious Eats: New York

10 Signs of a Bad Macaron

I had a macaron from Madeleine in NYC, and I could taste freezer odors from other things in the freezers....scared me away from buying macarons there again.

shallot at 5:05PM on 10/20/11

From Serious Eats

Cook the Book: 'The Mozza Cookbook'

Slices of pizza on the Campo dei fiori in Rome

shallot at 1:51PM on 10/11/11

From Serious Eats

Cook the Book: 'Ruhlman's Twenty'

Simply being comfortable in the kitchen is important. Also, making a roux.

shallot at 12:40PM on 10/03/11

From Talk

Ethnic Food in Unusual Areas

There are three or so good Korean restaurants in Junction City, KS (Korean brides of Fort Riley army guys). Also a great Indian place in Laurence, KS.

shallot at 2:01PM on 08/15/11

From Talk

Cary/Raleigh/Durham, North Carolina- TELL ME your secrets!

The Lantern in Chapel Hill is great.

For a good bakery, go to Guglhopf in Durham. Good breakfast, lunch as well.

For cafes, Open Eye in Carrboro and Caffe Driade in Chapel Hill.

shallot at 11:39AM on 08/11/11

From Talk

Let's talk mashed potatoes!

This isn't an everyday mashed potato, more for special events. We make them for Thanksgiving. Bake about 6 potatoes, scoop out filling, mash with about 1/2 stick of butter plus salt and pepper. Spread into a pyrex dish, put a big handful of grated gruyere on top and then pour about a cup of cream on top. Bake for about 1/2 hour. Delicious!

shallot at 12:48PM on 08/10/11

From Recipes

Mint Lime Granita

It looks like the mint leaves were strained out, but that isn't mentioned.

shallot at 11:27AM on 07/26/11

From Serious Eats

Cook the Book: 'Salad as a Meal'

I like Caesar salad with smoked salmon. I'm also planning to make potato salad with duck bacon as a meal soon. Crab salad on a brioche bun is good, too.

shallot at 11:23AM on 07/26/11

From Talk

I did eat it as a kid...and I never stopped!

Once in a while I'll have a Funny Bones cake (PB with chocolate) or an Entemann's individual coffee cake.

And I did just get packets of Pop Rocks for my 7 year old's birthday goodie bag and had a back myself....

shallot at 12:39PM on 06/27/11

From A Hamburger Today

New to NYC Burger Chains: The Counter, SmashBurger, Go Burger, and Elevation Burger

Smashburger's burgers are good b/c they are "well-seasoned"...but it's almost overkill, I think other chains just don't even dare to use such a heavy hand with the salt.

I happen to like Elevation Burger...it's true that the 14th street location puts on cold cheddar cheese (Montclair NJ location doesn't seem to do this), but thank you for the cheddar cheese! Shake Shack isn't my favorite simply b/c I can't stand American cheese but do prefer a cheeseburger.

shallot at 11:54AM on 06/22/11

From Sweets

Bake the Book: 'Miette: Recipes from San Francisco's Most Charming Pastry Shop'

Lulu's in New York is great.

shallot at 11:47AM on 06/22/11

From Talk

Ask me your coffee questions!

I use the pour over method, but sometimes I think the coffee is too weak. What do you think about repouring the coffee through a second time? Or buying one of these "clever coffee dripper" things, where you can hold the coffee in the grounds longer?

http://www.amazon.com/ABID-CO-LTD-C-70888-Dripper/dp/B0047W70GY/ref=pd_sbs_k_1

shallot at 1:21PM on 06/15/11

From Serious Eats: New York