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From Serious Eats

Cook the Book: 'Modern Spice'

I want to learn more about desserts and quick one pot dishes.

From Serious Eats

Mixed Review: Dr. Oetker's Double Chocolate Mousse Supreme

I can't believe how complicated these chocolate mousse is. I make the stuff all the time and my friends rave about it.

200g of chocolate any kind
8 eggs

Melt chocolate (any kind) over very low heat or in a bain-marie.
Remove from heat and mix in 8 egg yolks.
Beat egg whites until they are firm.
Mix in 1 third of the egg whites into the egg and chocolates.
Gently fold the remainder of the egg whites into the chocolate and egg mixture making sure not to break too many bubbles.
Pour into smaller cups and chill for at least 1 hour before serving.

This recipe works for me every single time and works best with very dark chocolate or sweetened chocolate.

From Serious Eats

Serious Green: Saving Energy By Using The Microwave

I've cooked salmon in the microwave oven. A few minutes for a decent piece and it's ready. Just drizzle some olive oil, citrus juice and season before you nuke it.

I actually find it easier to cook fatty fish in the microwave than in the conventional oven.

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From Talk

I'm wondering if any serious eats reader sharpen their knifes

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Modern Spice'

I want to learn more about desserts and quick one pot dishes.

From Serious Eats

Mixed Review: Dr. Oetker's Double Chocolate Mousse Supreme

I can't believe how complicated these chocolate mousse is. I make the stuff all the time and my friends rave about it.

200g of chocolate any kind
8 eggs

Melt chocolate (any kind) over very low heat or in a bain-marie.
Remove from heat and mix in 8 egg yolks.
Beat egg whites until they are firm.
Mix in 1 third of the egg whites into the egg and chocolates.
Gently fold the remainder of the egg whites into the chocolate and egg mixture making sure not to break too many bubbles.
Pour into smaller cups and chill for at least 1 hour before serving.

This recipe works for me every single time and works best with very dark chocolate or sweetened chocolate.

From Serious Eats

Serious Green: Saving Energy By Using The Microwave

I've cooked salmon in the microwave oven. A few minutes for a decent piece and it's ready. Just drizzle some olive oil, citrus juice and season before you nuke it.

I actually find it easier to cook fatty fish in the microwave than in the conventional oven.

From Serious Eats

Fasta Pasta, The Microwavable Pasta Cooker

Plastic in the microwave is a bad idea. I don't know any plastic that survives repeated microwaving. If this was made in ceramic and more expensive I'd give it a go though.

From Serious Eats

Got Breast Milk?

I find it hilarious that people find human breast milk gross but not cow milk. One is made for us and one is made for cows.

From Slice

'Top Chef' Contestant Fabio Viviani Spokesman for New Frozen Pizza Line

I live in Canada where these are available. Easily the best frozen pizza you can get. My only beef with it is how salty they are.

From Serious Eats

Pepsi to Use Real Sugar in 'Pepsi Throwback' and 'Mountain Dew Throwback' in April

What's this about observant jews not drinking anything made of corn? I didn't know about this. I thought pork was an issue but corn?

From Serious Eats

Rediscovering the Rickey

The rickey is like gin tonic except saltier rather than sweet. If you want something refreshing you should try the french pastis known as ricard or a good old mojito.

From Serious Eats

Pepsi to Use Real Sugar in 'Pepsi Throwback' and 'Mountain Dew Throwback' in April

Our local Publix tells me that Pepsi Throwback will soon be off the shelves, being only a summer item. Is that true?

From Serious Eats

Pepsi to Use Real Sugar in 'Pepsi Throwback' and 'Mountain Dew Throwback' in April

Something I forgot to say (>.

The change from saying "Sugar" on the label to "Sucrose" is probably due to a recent change in regulations that states that the manufacturers have to use the scientific name for the ingredient. Drinks with added vitamins have ingredient lists that look horrifying until you look them up and discover that it's just the vitamins. :)

here's a list of common vitamins if anyone's interested
http://www.pubquizhelp.com/sci/vitamin.html

From Serious Eats

Pepsi to Use Real Sugar in 'Pepsi Throwback' and 'Mountain Dew Throwback' in April

Sucrose or table sugar is obtained from sugar cane or sugar beets.

Sucrose IS real sugar :) heh.
"Sucrose is made from glucose and fructose units: Sucrose or table sugar is obtained from sugar cane or sugar beets." - www.elmhurst.edu/~chm/vchembook/546sucrose.html


I know a lot of people that travel to mexico regularly, some of whom lived there for many years. Everyone always says mexican coke is better, now i know why.

So that awful nasty taste in coke and pepsi is the sweetener? =/ Eweh.. The only soda i really like is Root Beer...
Looks like I missed my chance to try this throwback stuff but I'm not sure I really care that I don't like soda :) Better for my bones and fat cells. Hehe.

From Serious Eats

Cook the Book: 'Modern Spice'

Thank you for participating, and congratulations to our winners:

Catrona_sweeps
amylou61
mr guy
amaLosAngeles
nsord33

Winners have been notified by email and also appears on our Contest Winners page.

From Serious Eats

Cook the Book: 'Modern Spice'

It's a tie: Thai or Japanese sushi. Both rate high around here!

From Serious Eats

Cook the Book: 'Modern Spice'

i wish i knew how to make chinese..shrimp lo mein

From Serious Eats

Cook the Book: 'Modern Spice'

I would love to learn how to make some really spicy Thai dishes.

From Serious Eats

Cook the Book: 'Modern Spice'

I live Thai food and would love to be able to make it myself.

From Serious Eats

Cook the Book: 'Modern Spice'

I'm hoping to learn to cook Turkish cuisine next - my son and daughter-in-law will be stationed there for the next two years so I'll have access to native ingredients.

From Serious Eats

Cook the Book: 'Modern Spice'

I would love to learn how to cook Japanese food at home.

From Serious Eats

Cook the Book: 'Modern Spice'

I would love to learn ..

1. Authentic Mexican Cuisine.

2. Authentic Chinese Cuisine

3. Authetic Louisiana Gumbo!

From Serious Eats

Cook the Book: 'Modern Spice'

I would like to learn more about Vietnamese cooking.

From Serious Eats

Cook the Book: 'Modern Spice'

I would love to learn how to cook chinese food

From Serious Eats

Cook the Book: 'Modern Spice'

My son and his family are living in Cambodia and I would like to learn how to cook their cuisine.

From Serious Eats

Cook the Book: 'Modern Spice'

I'd like to learn to cook vegetarian Thai food

From Serious Eats

Cook the Book: 'Modern Spice'

Learning how to cook Indian cuisine -- both Southern (no meat) and Northern (with meat) -- like people in India do. Most Indian restaurants here just don't offer food that captures that same wonderful taste experience.

From Serious Eats

Cook the Book: 'Modern Spice'

I'd love to learn how to make Turkish cuisine.

From Serious Eats

Cook the Book: 'Modern Spice'

Well, I'd like to be able to cook all types of cuisine at home, but if had to pick a favorite, it'd be Chinese food. That is mostly due to the fact that I havn't really been exposed to many "exotic" cuisines like Indian or thai.

From Serious Eats

Cook the Book: 'Modern Spice'

Persian, Indian, Japanese, Korean, French... I don't know how I can choose just one.

From Serious Eats

Cook the Book: 'Modern Spice'

I'd like to learn how to cook authentic Mexican. Not tex-mex but real Mexican.

From Serious Eats

Cook the Book: 'Modern Spice'

Would love to learn how to cook Indian food, preferably Vegetarian and Vegan dishes, because I've learned to appreciate the cuisine through good friends and would love to recreate some of my favorite dishes, learn some new ones, and eventually get the point where I can improvise with spices and other ingredients to come up with entirely new dishes and combinations.

Recent Posts

From Talk

I'm wondering if any serious eats reader sharpen their knifes

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