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slantedwindows

  • Location: San Francisco

What's the Best Way to Cook Whole Grains?

i'd really like a zojirushi rice cooker comparison! (though, i don't think the results will be any different)

Behind the Scenes at One of Italy's Top Risotto Rice Producers

i haven't used other carnaroli rice, but yes, this is only stuff i ever want to use. even in soups and haphazardly cooked, the rice keeps its bite and shape, while extending its starch to thicken.

15-Minute Caramelized Onions

don't add baking soda if you want a better consistency... onion, fat and water is all you really need

This Week at Serious Eats World Headquarters

in anticipation of this recipe, i have already started plans for a waffle pizza/gauffre liege party. three different waffle irons - we'll tell you which waffle iron works best!

This Week at Serious Eats World Headquarters

when is waffle pizza happening? I MUST KNOW!!!

Science! This is Why Hot Water Can Freeze Faster Than Cold Water

so what you're saying is... if i want ice cubes immediately, i should boil it first and THEN put it in the freezer?

Sauced: Japanese-Style (Kewpie) Mayonnaise

the kewpie baby looks like chuck liddell

Cocktail Science: Do Alcohol Calories Count?

quick suggestions:

protein is 4kcal/g - 25g of chicken breast contains some water, so as a whole, it contains less than 4k/g.

people who are on diets like paleo or keto think drinking alcohol is OK for dietary purposes as long as it's not mixed with sugar, as sugar alcohols and sugar sugars are processed in different ways.

thanks for the added insight!

Taste Test: Asian Shrimp(y) Chips

robyn - if you haven't had the hot garlic calbee shrimp ships, drop whatever you are doing and go get a bag.

The Burger Lab: How Coarsely Should I Grind My Burger?

kenji! i want this attachment pretty bad, HOWEVER the major caveat is cleaning. what's cleaning one of these puppies like?

no dishwasher, no wife.

Taste Test: The Best Sourdough Bread in San Francisco

being korean, i've started experimenting with kimchi ferment cultures... takes a long long time to get that kimchi flavor out of your yeast culture though...

side note: boudin (last place finisher) uses a culture that's been alive over 200 years!

Taste Test: The Best Sourdough Bread in San Francisco

mongo - outerlands uses the tartine recipe, though the bulk fermentation is done differently and is baked in a pan, rather than a freeform loaf.

that said, the tartine method laid out in their bread book is excellent. but be prepared to lose sleep obsessing over perfecting the recipe like many have.

Chef Elizabeth Falkner, from Citizen Cake to Krescendo to Corvo Bianco

citizen cake, popular? that's news to me...

Reality Check: Pepperoni and Bacon Pizzaburger from Boston Pizza

why is the marketing department dictating the menu? this is insanity!

Win Two VIP Tickets to Cochon 555 in San Francisco

the part of the pig that turns vegetables into bacon. absolutely.

Why Doesn't the Coffee I Make at Home Taste As Good As Café Coffee?

what about the most obvious? beans that cafes actually use!

10 Spots for Great Snacks in Japantown, San Francisco

benkyodo's very best offering is the fresh strawberry mochi - a seasonal treat made from a sweetened lima bean paste and sections of strawberries.

though an Age, still warm and crisp from the fryer, gives the berry-filled confection a run for its money.

Sugar Rush: Macarons at Tavern, Los Angeles

not to alarm anyone, but in my experience, a chewy macaron means that it's old - all the moisture from the filling has leeched into the shell, wetting the meringue and un-crispening the shell.

but i have no idea what their recipe is, so... grain of salt.

I started eating meat recently and am a bit overwhelmed. Help?

i thought you were asking for help regarding an inner conflict with eating meat. thank goodness.

my tip: buy a freakin sous vide machine.

Sugar Rush: Cake Truffle at Essential Chocolate Desserts in Los Angeles

it's... just a stickless cake pop

Ikea Recalls Meatballs; Mark Bittman's Op-Ed; Celiac Disease

no one has linked increase in celiac's disease due to increase of wheat and gluten in our diets?

Cook the Book: 'Classic Snacks Made from Scratch'

ramen noodles and the flavor pouch crumbled up inside the bag.

Bake the Book: Nigellissima

tiramisu from the defunct antica trattoria in sf

Ask a Bartender: What's the Best Cocktail Name You've Ever Come Up With?

the hipster mimosa: 100% organic, never-from-concentrate orange juice (preferably from Whole Foods) and PBR in equal measure.

The Vegan Experience: Why Does Everyone Assume Vegans Are Health Nuts?

i'm the opposite of a vegan, on a ketogenic diet (less than 50g of carbs per day, calories mostly come from fat and animal products) and people look at me like i'm a monster.

either that or they think i'll die from a heart attack, despite the fact that my blood tests are good, lipids and cholesterol is in better shape than i was in before (had slight hypertension 130/80), and i'm dropping the lbs (mind you, i'm only 5'10", 170lbs.)

*shrug*

is bacon cheating?

i almost want to say bacon is seeing a new revolution, but it's not new. bacon has always been a favorite of chefs and eaters alike for many many years, though it seems like there's a new way to use this popular smoked meat - as a side dish, as a standalone snack, as a condiment, and even as a vegetable (http://store.dieselsweeties.com/products/bacon-is-a-vegetable-shirt).

so here's the debate i was having with a friend over a beer:
is the addition of bacon to make something more magical a bona-fide culinary technique, or is it merely cheating?

sure, it makes it tastier, and adds a new level of depth, but is it creative and original? or does it even matter - om nom nom?

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