Serious Eats: theunemployedcook's Profile

Serious Eater Profile

Get to Know a Serious Eater.

theunemployedcook's Profile

Website:

Location:

About:

Favorite foods:

Last bite on earth:

The Ten Most Recent Posts By theunemployedcook

DIY Kind Fruit + Nut bars?

Posted by theunemployedcook, June 2, 2008 at 5:03 PM

I am smitten with the KIND bars I buy occasionally at Whole Foods, particularly the almond/coconut/apricot version. However, at roughly $2/each (if not more), these are an indulgence I can't, well, indulge in.

The ingredients are fairly simple--Almonds, apricots, honey, shredded coconut, coconut chips, glucose, puffed rice, chicory fiber, soy lecithin. Any tips or recipes to try and make these at home? I don't want to waste good ingredients by jumping in without insight from others!

3 Comments

The Ten Most Recent Comments By theunemployedcook

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Oh gorgeous, I have so many favorites. If it's aged well and from a good cow, I do love a filet. Too often they aretastelyess, though. A ribeye is reliably good. But I also dig the chewiness of skirt or flatiron steak. I'm complicated.

theunemployedcook at 11:36PM on 11/30/07

From Serious Eats

Win Your Thanksgiving Turkey!

Dark meat, a thousand times over.

theunemployedcook at 3:06PM on 11/09/07

From Serious Eats

What's Your Favorite Thanksgiving Food?

I make a buttery rich oyster dressing that I want to eat for my last meal. It's that delicious. And goodness it's decadent. My second favorite is golden caramelized Brussels sprouts with lardons. Gracious.

theunemployedcook at 11:12AM on 11/01/07

From Serious Eats

Cook the Book: 'How to Cook Everything Vegetarian' Book Giveaway

This Black Bean, Tomato, and Quinoa salad is one of my favorite vegetarian recipes. http://www.epicurious.com/recipes/food/views/238939

theunemployedcook at 3:30PM on 10/29/07

From Talk

Meal Planning - Does anyone still do it?

I'm a big time planner. Usually I pick out recipes for 5 nights of the week (the other two we go out or eat leftovers) and make a grocery list Saturday morning and then grocery shop that afternoon (don't even get me started on my elaborately organized grocery lists). Then I make my "menu" for the week--weighing what needs to be cooked/will go bad fastest and go from there. Since my husband and I work full-time and I get home a couple of hours before him (and I am the cook in the family, he's the cleaner), it's a great comfort to come home in the evening and know both what I'm making, how much preparation is involved, and that I have all of the ingredients. As far as what recipes I choose, it's usually a mix of old favorites, things that have caught my eye in magazines, and one from a cookbook I'm working through. Sometimes when I'm feeling really uncreative I'll pick all 5 recipes from that month's Cooking Light or Gourmet.

theunemployedcook at 6:24PM on 08/25/07