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swalloby

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

During my year long stint in texas, after hearing multiple locals rave about whataburger, I optimistically sought them out.
And was incredibly baffled and confused.
There are many things I don't get about precious Texans.

How to Make Lemongrass and Coriander-Marinated Grilled Tofu Vietnamese Sandwiches (Vegan Banh Mi)

YES. Ever since I started making bahn mi, I can't eat it at restaurants because I like the homemade version so much better. I love love love lemongrass, so I am estatic to try this variation. THANKS!

Plan Ahead With This Chamomile and Tangerine Sparkling Cocktail for Two

Sold! Especially if the chamomile results in my guests taking an early bedtime so I'm not the only one yawning at 11pm. :)

Our Vegan Month Progress: Week 1

The continue to discussion above, I myself would be interested to see a series where you eat a sustainable diet based on SNAP. Ie, targeting local and or organic foods, while keeping a healthy and low meat diet. I assume many foods (asparagus) would be off the table, but I like to think that eating healthily for themselves and the environment doesn't have to be a privilege reserved for the affluent. I feel like I come up against this assumption a lot.

Our Vegan Month Progress: Week 1

Way to go, SE Staff! Cheers to learning new habits through crash courses! Now if only I could get myself to actually abstain from added sugars for as long...

Gougères

As two additional notes, I have successfully made Gougères in the past.

Interestingly, these do taste remarkably like goldfish!

Gougères

This is not a good Gougères recipe. I found the original NYT article online, and it has no reviews at all. Because I have always had fantastic results with your website, I did not double check this recipe against others before I tried it out, to my deep regret.

ALL other Gougères recipes COOK the flour dough for a period of time (as in a pâte à choux) to dry it out. This recipe does not call for this. Unsurprisingly these did NOT MAGICALLY RISE in the oven, and turned out as strange flat egg disks.

My understanding is that you guys try all your recipes before you post them. I am disappointed.

IN SUMMARY, DO NOT USE THIS RECIPE. TRY ANOTHER ONE, EVEN ON THIS SITE.

Creamy Roasted Broccoli Soup With Buttermilk and Spiced Pepitas

Pretty delicious! Had it for dinner with friends last night, paired with the also Grilled Cheddar and Fennel Sandwiches with Curry Mayo also on seriouseats. Awesome.

Dinner Tonight: Grilled Cheddar and Fennel Sandwiches with Curry Mayo

Pretty delicious! Had it for dinner with friends last night, paired with the also creamy/curry Roasted Broccoli Soup with Buttermilk and Spiced Pepitas on the website: Awesome.

It's 2014 and Spatchcocking Is Still the Fastest, Easiest, Best Way to Roast a Turkey

Great video! I am excited to spatchcock my first turkey ever! I wonder if he's been slaughtered yet...

Pine Nut Pound Cake with Blood Orange Glaze

Made for work, was a solid pound cake recipe! The taste of the pine nuts definitely came through, and I liked the blend of the citrus glaze! We didn't have blood oranges yet, so I used a mix of tangerine and grapefruit, but I imagine blood orange would have been even better. Thanks for the post!

Pressure-Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter

As someone who has not been a huge risotto fan, I was very impressed with this recipe. I made it for a dinner party, and we all enjoyed it a lot, and I have been excited to eat the leftovers this week. Served with a side arugula salad, and sautéed mushrooms. Thank you!

Moroccan-Style Spicy Carrot Dip

Great rich spice flavor. Highly recommend.

Sweet Corn and Squash Fritters With Avocado Crema From 'Vibrant Food'

Absolutely delicious. I squeezed the liquid from the zucchini and squash as suggested. They were wonderfully grunchy and flavorful. Also some of my corn popped while cooking which was really exciting! Served them at a dinner party, and everyone raved. I will make them again!

Meat Lite: Black Beans and Rice, My Way

Absolutely delicious! Thank you!
I apparently didn't read the recipe carefully enough, and threw the uncooked rice into the cooked bean mixture. But they still turned out great! (in case someone else makes me error- no fear!)

The Best General Tso's Chicken

Made this with tofu. Blow my mind good. Served it at a friendship gathering, and everyone consonantly commented about how good it was. Thank you!

Where to Eat Near Golden Gate Park in San Francisco

I absolutely love this guide - I have't been to this side of SF much yet, mostly because I've been unsure of where to eat. I will definitely make use of this!
Also I second listening to the ThisAmericanLife about Trouble Coffee Company.

"Chorizo" Tacos From 'The VB6 Cookbook'

I've been meaning to come up with a non meant "chorizo-esque" spice blend. I'm excited to try this solution!

Two Delicious and Easy Soft-Shell Crab Sandwiches to Celebrate the Season

I now feel brave enough to buy a crab.

Does Refrigeration Really Ruin Bread?

Thanks for solving the problems!

What the Frappe? THIS is a Real Milkshake

I am going to have to rethink chilled milk in my life now.

Radishes With Avocado Dip From 'The VB6 Cookbook'

Looks awesome! I am excited to try the avocado and mango variations tomorrow! I am also thinking I may serve this with vegetables + cut wedges of the mashed potato-fried tacos (from an earlier recipe on the website). Maybe I'll even flavor the potato tacos with samosa-style spices to go with the mango dip? So many possibilities!

Trader Joe's Kouign Amann is Almost as Good as Dominique Ansel's

Thanks for the review! I am baking some tomorrow morning to have at the airpot with coffee (MSP has GREAT coffee at Taste of World Bean, but terrible pastries- except actually I could go to Syrduk's.... anyways). I'm SO EXCITED!!!

French Macarons from Trader Joe's Are Pretty Damn Good

I've tried the multi-flavor variety pack, after your recommendation!
I found the texture to be PRETTY great! Much better than many $2-3 macaroons I've had from local bakeries.
I did find the flavor to be not very strong or satisfying. So texturally, really impressive. Flavorwise, meh. I plan to try the vanilla/chocolate and see if they are stronger.

Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan'

Love all the recipes you're posting from this cookbook! I'll have to try them, and purchase the book myself if I like them! Thanks!

Fall Flavored Tacos

After all the taco posts recently, I feel this question is topical, even as fall is (I pretend) fairly far away.

I plan to have a marriage reception in the fall, and will serve tacos, as I find these a simple to pre-prepare, yet elegant food.

Does anyone have any ideas for fall-style tacos? Salsas/vegetable slaws with more of a fall theme?

Has anyone ever tried a parsnip salsa?

Thanks for any suggestions!

Wanted: Peurtro Rican food blog and/or Cactus Salsa recipe!

A friend of mine recently made this amazing salsa/dip from a recipe of his grandmother's.

I have been looking for a recipe like it online, and can find none! Anyone familiar with peurto rican cooking?

The dip is green, and has a consistenecy of very liquid pesto. Has a very strong vinegar taste, and lots of oil. An essential ingredient is a cactus (looks like a green spiny flower) that you do NOT eat.

I am also becomming interested in Peurto Rican food, a cuisine I have not really explored. Anyone know any great blogs for this food cuisine?

Ideas for homemade nut butters?

I am privileged to borrow my out-of-town friend's Cuisinart. I am fantasizing about whipping up a multitude of nut butters this weekend.

Does anyone have any ideas for unique nut butters? Either spices or interesting combination?
In addition, how long can I expect them to last in the fridge?

Thank you!

Where to Eat Near Golden Gate Park in San Francisco

Golden Gate Park is flanked by two of San Francisco's best eating neighborhoods—the Sunset and the Richmond. But the last thing you want is to find yourself wandering too far afield; say, accidentally hiking 40 minutes through freezing cold fog in pursuit of Korean fried chicken (been there, done that). Here's our guide to the best spots to eat that are within two blocks of Golden Gate Park. More

Why You Should Be Making Seared Skirt Steak With Blistered Cherry Tomatoes and Polenta

My wife does not love polenta. This puts a certain strain on our marriage. There is, of course, nothing not to love about polenta, especially when it's buttery, cheesy, creamy, and covered in a flavorful sauce. I know this, and I think she secretly knows this. Still, when I cook polenta, I like to hedge my bets by not putting too much time or effort into it. This quick polenta with skirt steak and tomatoes is about as easy as a meaty polenta dish can get. More

What the Frappe? THIS is a Real Milkshake

You know what a milkshake is, right? Ice cream, a splash of milk, perhaps some flavored syrup or malt (if you want to get extra special), all blended together with a powerful whirring disk until smooth and creamy. That's what you think a milkshake is, but you're wrong. As any true New Englander can tell you, what you got there ain't a milkshake. It's a frappe, plain and simple. More

Sikil P'aak From 'Yucatán'

For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky puree of ground pumpkin seeds, tomato puree, chiles, herbs, and onion, the hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance. More

The Ultimate Fully Loaded Nachos

What does it take to make an incredible plate of bar-style, fully loaded nachos? For starters, at least three kinds of cheese, two kinds of beans, and two different applications of creamy, tangy dairy. It may sound like overkill, but there's a method to this madness. More