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From Recipes

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

I like mixing in kimchee, especially when it's gotten riper than I like it. It dulls some of the super acidic flavors. I've also added bacon before. Yum.

From Serious Eats

Truvia, a New Natural Sweetener

I tried the new Odwalla pomegranate strawberry drink with this stuff. Nasty. Probably not much diff for Splenda lovers, but not tasty for anyone who is averse to artificial sweeteners.

From Serious Eats

Snapshots from the UK: Parma Violets

I love French candied violets, but find Choward's tasting a bit like eating the bottom of grandma's purse.

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From Recipes

Mark Bittman's Savory Oatmeal with Scallions and Soy Sauce

I like mixing in kimchee, especially when it's gotten riper than I like it. It dulls some of the super acidic flavors. I've also added bacon before. Yum.

From Serious Eats

Truvia, a New Natural Sweetener

I tried the new Odwalla pomegranate strawberry drink with this stuff. Nasty. Probably not much diff for Splenda lovers, but not tasty for anyone who is averse to artificial sweeteners.

From Serious Eats

Snapshots from the UK: Parma Violets

I love French candied violets, but find Choward's tasting a bit like eating the bottom of grandma's purse.

From Talk

French Laundry Wine Pairing

They don't have pairings. You just order bottles.

From Serious Eats

$3.59 Caviar at Ikea

Well... it's not sturgeon caviar. It's lumpfish. So the expectation would be quite different much as salmon roe is different.

From Serious Eats

Ed Levine's Serious Diet, Week 30: 'Scuse Me While I Kiss the Scale

Sushi isn't really much of a diet food unless you're going with sashimi. The rice is a ton of calories as is the loads of sugar they're putting in when they're mixing it. Trevor Corson pointed this out in his sushi book.

From Serious Eats

Mixologists Are Really Just Glorified Bartenders

I'd say there's a pretty strong distinction between a bartender and a mixologist. If you've ever had a really bad drink and compared that to a really amazing one, you'd know there's a difference. The ingredients may be the same, but it takes someone who knows the proportions to make it sing. This doesn't even include the folks who make five or six ingredient cocktails that have to find the right balance or sometimes put in an unexpected ingredient. It IS another thing to demand to be called a mixologist, because that's crazy. But the word definitely has a place.

From Talk

Bahn Mi in D.C.

There's a place in Chinatown next to Kanlaya Thai. Dunno if it's any good. I did a round up for the Express

From Talk

Freezing Citrus Juice?

Limes have always been pretty good. The biggest challenge I've found is that often times with the cubes being large, the amount of juice released if you say dissolved it into a drink is pretty high in relative proportion - making for some big time mouth puckering. Might not be a bad idea to measure it out in the quantity you'll most frequently need it in.

From Talk

DC and Baltimore for a week

You can check out www.donrockwell.com for a lot of discussion about different places and what to order. A lot of this depends on where you're visiting from. For instance, some stuff is good, but it may be better if you're from CA, NY or something like that. Also since it's crab season, now might be a nice time to get your fix of crabs in Baltimore from somewhere like Bo Brooks. The crab cakes, available year-round from Faidley's are the best in Baltimore.

From Talk

The best way to cook tilapia is ________

I've always liked it steamed so it retains moisture. Then over top pour a sauce of heated olive oil, scallions, ginger and salt.

From Serious Eats

Do We Really Need a Few Billion More Locavores?

I believe that your logic is off. For one, Dubner does not actually state that he will eat fewer eggs, meat, etc. The ES&T article suggests that shift. He merely draws the conclusion that it is more economically/environmentall efficient to get food from agribusiness. That conclusion IS based on data, and not incorrect. (BTW, he is not an economist. He's a journalist. Levitt is the one with the degree.)

He equates variety to deliciousness as well as reducing gaps in nutrition, something that is achieved by not merely eating local. You also did not post his other points in reaching his opinion.

He did say (1) deliciousness is subjective, and (2) there are bound to be gaps in nutrition. Consider those places with shorter growing seasons or where the soil is so degraded that it is hard to grow crops, let alone ones that are full of the necessary nutrients.

From Serious Eats

Where to Find Macarons

Michel Patisserie in VA. Sooo good. www.michelpatisserie.com

From Talk

What childhood food do you wish they still made?

They still sell deep fried apple pies at the McDonalds in England.

From Talk

What childhood food do you wish they still made?

Sodalicious fruit snacks. Ditto on McD's deep fried apple pie.

From Serious Eats

The Microwave Oven: Do You Actually Cook With Yours?

I make a really awesome tilapia in the microwave, covered with a seal of plastic wrap. About three minutes on each side, and it comes out moist and delicious.

From Talk

Water

What about if you got a water cooler? I think a lot of places do home delivery, and I can't imagine it's that much more expensive than buying individual bottles of water. I'm guessing they also reuse the big bottles that go on top. So rather than recycling and putting the waste into the environment it simply gets used again. Then go buy a good water bottle - I like Sigg, and use your cooler to refill it.

From Serious Eats

Grocery Ninja: Devil’s Tongue Jellies

I think you can still get them in stick form, just not in the other form.

The problem is that when kids choke on them in the more round form, it's because, unfortunately, it's the right size to get stuck in their trachea and work almost like a stopper. It doesn't really melt so it is very hard to get out as compared to other objects. Pretty sad.

From Serious Eats

Traitor Joe's?

I don't really think it was a mystery. Most people had speculated that, and it wasn't really a secret. I recall some article talking about how they do search for the best producers of items. There's always going to be some processing involved at any rate.

From Serious Eats

See's Chocolates: Have You See-n the Light?

My favorites are the almond royales - almonds in chocolate caramel, and pecan royales - pecans in vanilla caramel.

From Talk

I top my cereal with _____

I like oatmeal made with a dousing of vanilla soymilk for extra heart health and dried cranberries or goji berries.

From Serious Eats: New York

The Usual Mayors' Super Bowl Bet Seems One-Sided to Us

C'mon the ice cream from Tosci's? If that's what they're getting I'd dig it. Mm... they should have thrown in some Squirrel Nut Zippers.

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