Serious Eats: soopling's Profile

Sourdough Starter-Along: Day 9 - First Harvest

@ dbcurrie, great, thanks so much!

Sourdough Starter-Along: Day 9 - First Harvest

Do you have any recommendations for storing the starter? I began my starter the same date as Day 1, but will be out of town for 5 weeks and don't want it to die entirely while I am gone! Is there anything I can do?

soopling at 10:49AM on 12/09/10

From Serious Eats

Seriously Asian: Jackfruit

I've been mildly successful in cooking the jackfruit tendrils (I've read they're also called jackfruit rags), too. After steaming them until soft, I mixed it into an egg batter to make jackfruit rag pancakes. I imagine there are other uses for them too…?

soopling at 12:17AM on 08/31/10

From Serious Eats

Ed Levine's Serious Diet, Week 130: Has Hummus Become My Weakness?

I also mix store-bought hummus with fat-free, strained yogurt in about a 1:1 ratio. When I calculated the calories again, a 2 tbsp serving went from 70 calories to about 45 calories.

soopling at 3:54PM on 07/30/10

From A Hamburger Today

A Greece-y Burger at Astro Burger in Los Angeles

surprised by the "bland, chewy bee"…hmm, I would be too! :)

soopling at 1:34PM on 06/30/10

From Slice

Beau Jo's: A Rocky Mountain Original

How awesome to see a review of pizza from my neck of the woods, especially because I've been curious about Beau Jo's (and what a "mountain pie" was) ever since I moved to Northern Colorado. Thanks!

soopling at 4:10PM on 05/13/09

From Serious Eats

Making Your Own Bagels

cycorider, yup, nearly 8 cups of flour in total, which is why I was saying the recipe makes pretty big bagels if you're just doing a dozen. I don't know much about the sponge process either—I was just following the instructions on The Fresh Loaf!

soopling at 4:35PM on 03/28/09

From Serious Eats