tressa eaton

  • Location: Brooklyn, New York
  • Favorite foods: Roast chicken, a BLT, pimento cheese, any type of pie, buttercream frosting, chocolate pudding, strawberry ice cream, dark, dark chocolate.
  • Last bite on earth: Good bread with good butter and salt.

Jacques Torres' 5 Must-Have Pastry Tools

@ joannabar: JB Prince has a bunch of laser thermometers, including this one with a range of -4° to 605° F. You can also find them on Amazon.

Serious Green: Freeze It Now, Eat It Later

@ DAFOXFL - In my research I've read and heard plenty of stories of grandmas canning everything in a water bath, or not canning at all - just heating the food up, screwing the lid and rings on tight, and hoping for a good seal. Many people say they never had problems, but I follow the new guidelines which say that low acid foods (corn and beans) require 240 F which can only be reached by creating steam under pressure. Better safe than sorry.

First Look: New White House Farmers' Market

@ oh_no_eric - the US most definitely still uses the term "food stamps" to refer to the Supplemental Nutrition Assistance Program (SNAP), it's just not a preferred term. An EBT card is just one way to spend benefits. Paper food stamps only stopped being accepted on June 17th of this year.

Are You a Menu Whisperer?

My problem is I always get busted. This isn't about money it's about food, about the inability to resist the urge to taste, everything. Who says that we are in the wrong for ordering an extra dish, it's not like we are committing a moral sin, it's just another pasta course. Besides life is too short to not order the onion rings AND the french fries...oh yeah let's not forget the butterscotch milkshake...

Serious Green: 6 Rules of a Good Farmers' Market

In the DC area, Dupont is fabulous for its sheer fabulousness, but it's not the place to go for good prices. Farmers mark up their prices there because people are willing to pay more there. I did it myself. For some of the same farmers and the same produce (but with lower prices) I recommend Mt. Pleasant on Saturday, Penn Quarter on Thursdays (near Archives and Gallery Place metro), 14th and U on Saturdays, and Bloomingdale on Sundays.

Memaw's Buttermilk Biscuits

@rockandroller - You should share the biscuits with friends, they'll love you for it! 1 stick of butter = 8 tablespoons

Serious Green: Save Money and Time, Cut Down on Waste by Joining a Co-op or Buying Club

Duly noted mavenhaven. Thanks for pointing that out. A good picture of the outside of The Wedge can be found here

Eating Our Way Through the Doughnut Plant's Menu

Bummer that you had a bad coconut cream experience. That's usually one of my favorites. I'd love to see them all tucked and nestled together happily in a box. What a great thing to bring to a party, or birthday, or the SE office!

Harry Potter and the Legend of the ICE Cooking Class

Oh Grace so jealous right now! But I have to say I am a little disappointed with the low level of Harry Potter knowledge by the kids in the classroom. That's a downright shame.

Black and White Granola

@ volkstricken - Do you have any health food stores near you? If so, try there in the bulk section or in the baking section. If not, just go ahead and use the sweetened coconut. For some reason it tends to be stickier than unsweetened shredded coconut. I'd reduce the amount of sweetener you use, but if you like things sweet it might just be perfect!

@ verak - If you want Gomasio (the sesame seeds and salt) your local Whole Foods should carry it. Check the Asian foods section where you might find seaweed, pickled ginger, sushi making stuff etc. I buy Eden Organics Black and Tan Gomasio.

My Week Without Corn, Part II: The No Corn-Fed Animal Products Edition

Carey you are one brave soul! Great read.

Serious Green: 10 Cheap & Green Kitchen Tips

@ Lower Yeast Side - Try bags made of alternatives to cotton like these or these

Serious Green: 10 Cheap & Green Kitchen Tips

@ Everyone worried about vinegar fumes - you really can't smell it once it dries. It's the bleach and other things that really make me gag now. Adding essential oils like tatianak said is also really nice.

@ simon - The internet is ripe with make your own cleaning product recipes. Here's one made with borax (another cheap and envio-friendly cleaning product). I'd try it if I had a dishwasher.

@ Luther - I'm no scientist but I understand your point. What about the fact that you would have to heat your oven to 400 a second time if you then wanted to cook that sweet potato tomorrow? To me, that seems like you are saving energy AND time.

Thanks for everyone for chiming in with your own tips and tricks!

The Serious Eats Ginger Beer Taste Test

@all you Maine Root fans, I stumbled upon a bottle this weekend, bought it, and will crack it open with dinner tonight.

@everyone asking about Vernor's. My dad is from Michigan so this was the soda of choice in our house, when we had soda. In my experience, if you don't watch it when you open a can it will give you a coughing fit. It's some powerful stuff, but I wouldn't say it's a true ginger beer.

The Serious Eats Ginger Beer Taste Test

anyone know where to find Bundaberg in the New York area?

Meet & Eat: Tressa Eaton, Serious Eats Intern

Thanks for stopping by cornrefiner, but I'll stick with grade B maple syrup, raw honey and good ol' white sugar in my homemade cookies every once in awhile. No HFCS for me.

Blogwatch: Fresh Mint Tea

Great advice kevster! Maybe I should have taken steps to warn people just HOW highly invasive it can be. I've seen it happen myself and those underground rhizomes aren't pretty, nor easy to deal with.

Blogwatch: Gazpacho

I would agree that this isn't traditional gazpacho. I'm no expert, but I did live in Spain for 6 months and I ate my fair share of gazpacho while there. I think it's also safe to say that no momma or grandma in the whole of Spain makes it the same way either. Just because it's not traditional doesn't mean it can't be tasty!

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Dan Barber Says We Need to Like Organ Meat

Duck parts. [Photograph: Chichi Wang] According to chef and food activist Dan Barber, we don't know a lot of things. We don't know where our meat comes from, we don't know what the animal we're eating ate, and we sure don't know how to get behind the stove and take control of what we put in our mouths. In this article in The Nation, Barber writes about the "protein paradox," or the huge waste of edible animal parts such as liver, kidney, and tripe. Barber really wants us to like, or learn to like, organ meat—the bits and bobs typically saved for hot dogs, sausage links, and yes, dog food. He hopes that people will eat meat modestly, and... More

All You Need to Know About Di Fara, 2009

Now that the $5 Di Fara slice has hit the New York Times, I've got friends and strangers emailing and twitting me with questions I feel I've answered a million times here on Slice—albeit over the span of many different blog posts. So, as a public service, here is all the info you need to know about Di Fara gathered in one place—a Di Fara FAQ, if you will. What's So Great About It? This "crowd" is fairly light, as far as Di Fara goes. Do I really have to rehash all this? A pie from Di Fara can... More

Cute Paintings of Animals Eating Food

It's time you decorate your home with more paintings of cute animals eating food in ways you wouldn't find in nature. I don't mind pretending that a walrus's tusks are indeed meant to hold bagels or that whales wear bowties while eating muffins. Paintings for $25-$30, from VerySmallAnna on Etsy... More

Blogwatch: Fresh Mint Tea

Gillian Carson of My Tiny Plot reminds us all just how civilized drinking tea can be with this couldn't-be-simpler recipe for mint tea. It's especially nice when you can say, like Carson does, "Aaah, that’s nice, and, gosh, aren’t I clever because I actually grew it myself." If you aren't growing mint, try it. It's almost impossible to kill because it is so highly invasive. As the days get muggier, this refreshing drink (whether made hot or cold, with honey or without) is the perfect thing to have by your side.... More