• Location: State College, PA

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Seriously Delicious Holiday Giveaway: Korin Knife

my old no-name carbon steel scimitar

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

saw hams in aldi, has anyone tried them?

I used to buy ham at Aldi, and was never disappointed. I used to be able to find spiral sliced on the bone that were tasty. I really think Aldi is underrated, and I hate that there isn't one in State College, PA.

Seriously Delicious Holiday Giveaway: Counter Culture Coffee Subscription

black as night and super strong


I've been drowning my Christmas sorrows in boxed wine for the past week because I won't get to see my family on Christmas (for the first time in my life). @Bitchin, I know you feel my far-away-from-home pain. Thankfully this has made for some lovely drunk posting/texting/facebooking for everyone to enjoy. SIGH... at least I have a bourboned-up husband and a few fat cats to console me while I drain the Franzia bladder. Here's hoping Santa shows up with some Gatorade and Ibuprofen. Merry Christmas to all, and to all Serious Eats!

Seriously Delicious Holiday Giveaway: Recchiuti Chocolate Bars

It's trashy, but I love puppy chow!

Seriously Delicious Holiday Giveaway: Donabe Hot Pot and Hot Pot Book

Best Veggie Burger

I love the walnut burger recipe in Mark Bittman's "How to cook everything vegetarian." It has the meatiest (I hope that's a word) texture of any other veg burger I've tried that wasn't made with TVP or seitan,

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

on eggs and hashbrowns!

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Seriously Delicious Holiday Giveaway: Korin Knife

a really old, no-brand carbon steel scimitar in my mom's kitchen.

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

in sweet and sour sauce

Irish Stout Cheese!

If you bought the kerrygold dubliner stout cheddar, which is the only one I know to be widely available, I wouldn't suggest mac and cheese because it is too aged to melt smoothly in a sauce. It will end up gritty and possibly separated, but I vaguely remember Kenji coming up with a melting solution for aged cheeses. I think...

What's For Dinner?

Walnut veggie burgers with chili powder oven fries and oranges that were buy one bag, get one free at Weis.
@teachertalk- If wine can't make it better, nothing can.

Nutritional yeast: help! I can't get enough.

There are a lot of vegan recipes that use it as a cheese replacement in sauces and dips. I always mix a little into masa when I make tamales. I agree that it's an odd craving. It's a source of complete protein and B vitamins, so maybe you are deficient in one of those areas. I would strongly suggest getting some bloodwork done, especially if you are a vegetarian.

Product lines named after celebrity cooks: are they any good?

I got some celebrity products as wedding gifts. Emeril's cast iron griddle was surprisingly well seasoned, though one of the handles cracked. Paula's whisk snapped in half the first time I used it, but I use her enamel dutch oven several times a week and love it.

Moving My Kitchen

I totally agree with packing spices, etc. inside pots. it keeps the boxes lighter than just stacking pots inside one another.

Vittles! Varmints! Do you have a backwoods recipe?

I'll have to look for my grandmother's squirrel brain gravy recipe!

Tamale steamer as a water bath for canning?

By "this," I meant the tamale steamer, not that you should do the stock pot instead.

Tamale steamer as a water bath for canning?

I just finished making pickles in a stock pot with a towel in the bottom, and all of my jars sealed and none broke. This should work fine for any water bath appropriate recipes, but low acid foods need a pressure canner.

Did anyone just feel the Earthquake on the East Coast?

I thought that my upstairs neighbors were just moving something heavy, but then my couch and blinds started shaking and the cats flipped out. My husband's building on penn state's campus was swaying pretty badly.

CSAs, What do they cost?

My CSA costs about $425 for May-November. I pick up once a week, and the "individual" share is enough for me and my husband. It's also certified organic, and other local products are often available for additional $.

Drinking the Bottom Shelf: Gordon's London Dry Gin

I like gordon's, but I'll slap a baby for a new amsterdam grey hound.

EW! Little Black Bugs in the Cupboard

when I was growing up, we resorted to keeping all non-canned pantry items in tupperware, mason jars, or the freezer. We had flour moths instead of beetles. Even after moving 12 hours away, I won't eat anything from the pantry without checking for their webs. GRRRRR.

Thickened cream, not sour

I bought some pasteurized cream from a local dairy no more than five days ago, and I used half of it to make butter on the day I bought it. The rest of the cream has been in it's original, plastic container since then. When I got it out of the fridge a few minutes ago and tried to pour it, it was super thick... like yogurt thick. It doesn't taste or smell sour, so I can't figure out what happened. Could it be that it is just super cold from being stored in the top of the fridge (where I have occasional freezing problems)? Is that a dumb assumption? Help me SE!

Splurge-worthy ingredients

I found blue foot and royal trumpet mushrooms at the grocery store today, and I had to buy them even though they were $30/lb. I've never been able to get them before, so I couldn't resist! What ingredients make you giddy and money-stupid?

Leafy Greens Question

I finally jumped on the kale chip band wagon today, and I loved them, but I'd like to try to make chips with some other greens. Has anyone tried this method with anything other than kale? I've never been much of a leafy green fan, but now that I found a preparation I like, I want to make the most of it. Thanks oh wise SEers!

Cheese book

I need SE help! I recently got a job at Wegmans (bliss!) in the cheese department, and I want to get a good basic cheese book to brush up a little bit. I would like to go in with some solid base knowledge, but I don't know where to start. I'm probably just freaking out, but I feel like I don't know enough.Thanks in advance!

first vegetarian Thanksgiving... with in-laws!

My husband and I have been eating a vegetarian diet for the past several months without any problems, but the holiday season is upon us. We haven't told my husband's family about the change because we don't want any special accommodations, but soon we will be going to their 40+ guest Thanksgiving dinner, and I'm expected to bring a dish or two. I would really appreciate any suggestions for savory dishes that won't make them miss meat. I'm looking for something to prevent the night ending with my FIL drunkenly calling me a patchouli wearing tree hugger.

State College, PA suggestions (not just for restaurants!)

I'm moving to State College in the near future (husband is going to Penn State for grad school), and I'm looking for restaurant/market/anything food-related suggestions to explore while we live there. We're on a budget, so inexpensive eats are especially exciting. We're also very adventurous, so if you have anything crazy, throw it at me!

frozen wonton wrappers

I need advice about how to thaw frozen wonton wrappers. I'm afraid that counter thawing will leave them gummy, but I'm also not sure that a fridge thaw would prevent this. The advice on the rest of the interwebs is varied, and I don't really trust info that can't be found in the head of someone on SE. Thanks!

green garlic (let's try this again)

I bought some green garlic at the farmers market this morning, and I would like to use it in a way that really lets it shine. I know this topic was addressed somewhat recently, but most of the answers referred to cured garlic (the common kind with papery skins and well-defined cloves). Any new suggestions for this ingredient would be much appreciated! If it helps, I also got green beans, baby red potatoes, white spring onions, and pastured eggs this morning, so maybe something using these? My kitchen has been overflowing with produce for weeks, so I just need some fresh ideas.

pattypan squash

Any suggestions for cooking pattypan squash? I grew them for the first time this year with my zucchini and acorn squash, and it looks like I'm going to have LOADS of them.

Calorie dense foods, no refrigeration

My husband hasn't been getting enough calories lately when he's at work, and I need some recipes for calorie dense foods that he can keep in his car all day. He'll eat anything that doesn't involve beets or melon. Thanks!

This Week at Serious Eats World Headquarters

We usually keep the Dumpling exposure to a reasonable, not-the-majority-of-the-slideshow level, but apparently not much interesting stuff happened this week. Result: You get a slideshow that's 75 percent Dumpling. If you're averse to French bulldogs, now's the time to flee. For the rest of you, wind down on this Friday evening with this batch of cuteness. More