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zorazen

How to Make the Best Tomato Sauce From Fresh Tomatoes

Marissa McClellen has a recipe linked on Food in Jars for canning tomato paste, if anyone wants to do so.

15 Lesser-Known Berries You Should Try

It is far, far easier to find Tay, Logan and Boysenberries in Oregon than California. I used to buy or pick those by the flat for nothing, and living in LA for the past 2 years, I haven't even seen a Boysenberry.

This Week at Serious Eats World Headquarters

Can you guys please find a sponsor other than Taboola/Media Force? The ads are awful, and hardly in line with your requirements that the sponsors advertise things that your readers want.

How Korean Cuisine Got Huge in America (And Why It Took So Long)

Pajeon means "green onion pancake." Green onions are "pa" or "파" and pancake is "jeon" or "전".
If you add seafood to it, it's haemul pajeon. (해물 파전.)

This Week at Serious Eats World Headquarters

I really, really miss Dinner Tonight. I got so many ideas for great meals from that series, and the fact that it was short and daily really worked for me. That was one of my favorite features and I would LOVE to see it come back.
I also miss Talk so much. I thought I'd get over it, but I have all these food questions that keep popping up and whereas in the past I could start a Talk thread, now I need to do a bunch of frustrating research. (For example: I made homemade coconut milk this weekend and ended up with a giant pile of coconut flour left over. I couldn't find anything related on how to use it that wasn't from a Paleo or Gluten Free or Clean Eating standpoint. I hate special diet stuff.) You guys said you wanted to use Facebook for interacting with the community. I looked on your page. The last 12 or so posts by others have no comments or likes on them. So that seems out.
I know Talk isn't coming back. That decision was made. But I'm still bummed about it.
I'd also like to see burger content return.

12 Beer-Producing Countries to Watch Right Now

Indeed, why drink imported beer when you can get good beer right here? Why eat imported food? Why buy clothes? Why get up in the morning? Why do anything at all? Why not just stand perfectly still, watching the world spin and your body decay? Why move?

Finally, a Tool for Making Totally Clear Ice Spheres

I ask this question with no snark, but how come it's so expensive?

Cheese 101: How 4 Simple Ingredients Yield 10 Zillion Different Cheeses

What's the Best Way to Store Tomatoes?

Here's a question: how does one store cut tomatoes? My dad stores them cut side down on his cutting board, and I wrap and store in the fridge. He insists his method is superior, but he lives in a cool house in the woods. (Usually around 65 degrees)

Cheese 101: How 4 Simple Ingredients Yield 10 Zillion Different Cheeses

So, cheese rubbings, eh? Sound like a good article? Eh?

Cheese 101: How 4 Simple Ingredients Yield 10 Zillion Different Cheeses

I was describing a cheese to a coworker that was rubbed in ash and she interrupted me to say "Ash? What do you mean, ash?" and I said "I don't know, just, uh, ash" and kept talking to cover up my ignorance.
So, can you talk about the things cheeses are rubbed in and how that changes the cheese?

5 Delicious Cheeses You Should Throw on the Grill

@foodandscience, have you tried the TJs brand? How does it compare with other brands? My Halloumi experience is sorely lacking.

5 Delicious Cheeses You Should Throw on the Grill

At Trader Joe's, we sell a Haloumi, though I have never tried it. At my store at least, it doesn't sell super fast, so who knows how long we'll carry it.
In the Los Angeles Area, you can find Haloumi at Papa Cristo's on Pico and Normandie, or at Golden Farms Market on San Fernando in Glendale. (Check the expiry dates at Golden Farms, I found a number of expired products on their shelves.)
I wish I had a grill.

Ideas in Food vs. S'mores: Meet the S'mores Cake

I used to be a pastry chef, and I can say that there's no reason you couldn't bake the layers in 9" rounds, but I bet the reason they did the sheet pan method is probably because it's more common for people to have a sheet pan than three round cake pans, and while the method they use for cutting the rounds out is fussy, it appears to work.

Now, I am not a fan of this series, as stated before, but this recipe seems pretty legit, and it seems to contain the actual flavor of s'mores. (I was expecting something ridiculous here.)
But @dashofginger, I don't think that they claimed any groundbreaking techniques here. This seems like a tasty cake, one that can be made special for someone's birthday. There are things about this series to not like, but at least they're honest.

How Spam Won Over America's Restaurants

Even lower-sodium SPAM is a bit salty for me so we don't eat it too much here, but besides the usual SPAM and Eggs breakfast, my husband will make SPAM banh mi, usually layering on some thin ham as well.
I do like the stuff, and I am glad to see others do too.

How to Make the Best Pesto

I'm planning on getting mine from a Thai website, because even though I live in LA, with the largest Thai population outside Thailand, Thai cooking implements are harder to find than you might think.

How to Make the Best Pesto

This may seem silly, but does it matter what kind of mortar you use? I do a lot of Thai cooking and I'm planning on getting a granite set soon, but I have room in my kitchen for only one set. Looking at the recipe it seems the technique for pesto and for curry paste are the same (not bashing, but twisting and grinding) but is there any chance of the oil affecting the mortar?

Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine

I would like to see more coverage like this about this cuisine. Most blogs I've looked at have been pretty opaque. I'd like to see serious eats approach to these recipes, especially as I have a Filipino grocery up the road, full of unfamiliar ingredients. (What is coconut vinegar and how do I use it?)

Serious Entertaining: A 5-Course French Meal for Your Bastille Day Fête

Thanks for the inspiration. My hubs and I have been needing an excuse to cook a big pile of French food.

Family Coming to LA? Take Them to These Restaurants

I like to take out-of-towners to a few places. Jeonju, a fantastic Korean restaurant seems like nothing special on the surface, but their side dishes are varied and plentiful, their kimchi has a really different and nice flavor and I absolutely adore the women who work there. I think the food is stellar, stone pot bibimbap is their specialty. Hong Galbi would be another standout. These places stand out in my mind because the atmosphere is special, the food is always really good and it has my favorite experience: The Neighborhood Place. That's the kind of food I appreciate when I am visiting a place.
For parents, and in-laws, the rules can be a little different. My mother in law is the least adventerous eater I know, but she's always up for Mexican food, so we took her to Guelaguetza. It's not your typical Hot Plate restaurant and thus offers a more exciting experience, and one that I believe is difficult to find outside of LA. Plus, if your parents like Mexican alcoholic drinks, it's a great place to go for cocktails, michalada, mezcal and tequila tastings.
El Cholo is a place that fits my needs because every now and then, I want Hot Plate Mexican food and that's their bag. I love the massive and exciting variety of Central American restaurants here, but sometimes I want rice, beans and way too much cheese. El Cholo fits that niche nicely.

Ideas in Food vs. Linguine alle Vongole: Part 2

My comment wasn't boorish, and I am not a man.
I am also not uppity.
Many people on this site have expressed dislike on almost every article that has been posted here. I have every right to do so.
If this series was about interesting new dishes, I'd be all for it. But what they are claiming is to reinvent classic dishes. This isn't reinvention, this is creating something entirely different.
Look, if I said I wanted to reinvent painting but instead of paint I was going to use a rock, and instead if canvas I was going to use a shelf, and I told everyone to look at my new painting, people would instantly call bullshit.
Smoky rice cakes with clams and a buttery sauce with kimchi sounds great. But what these guys are saying is that they are creating a new version of linguine alle vongole, not a new Korean dish. That's the problem I have right there.
And to address the last point, yes, Serious Eats is free. I have been a cheerleader for this site ever since I signed up. I love it. I check it six to seven times a day. But just because internet content is free, that doesn't mean I can't have an opinion about it and my opinion is that this series is fundamentally flawed.
And if calling me names or telling me to stop talking is your best retort, then I think I have a point.
Sorry for any typos, I'm on my phone.

Ideas in Food vs. Linguine alle Vongole: Part 2

There is also not a lot of kimchi in Italian cooking. This isn't linguine alle vongole, it's korean rice cakes with a clam sauce. That's why I don't like this series. The last recipe wasn't strawberry shortcake. Choux pastry isn't shortcake. Rice cakes aren't linguine. It's fine if you want to make some inspired dish, but you can't call this linguine. Because it isn't.

Do You Dukkah? All About the Middle East's Addictive Blend of Nuts, Seeds, and Spices

Bad news for the fans of the TJs stuff: it's been discontinued. I don't think enough people knew what to do with it.

Ideas in Food vs. Linguine alle Vongole: Part 1

I hate this series.

The Food Lab Turbo: Easy Fingerling Potato Salad with Creamy Dill Dressing

Please, none of these "you may like" ads. These are horrible.

How do you avoid overspending?

I listen to Good Job Brain, a weekly trivia podcast. Their latest episode asked what percentage of purchases at the grocery store are unplanned.
Since I work at a grocery store, I guessed a bit high, but the hosts guessed quite low, somewhere around 25%.
I'd say about two thirds of my customers tell me that they "only came in for one thing" when I'm ringing up a huge cart of stuff.
I fall victim to it as well. I go to the store across the street from my house and I always come home with more than I intended to buy, even though it's right there and I could just go back later if I really needed it.
So, are you good at keeping your grocery list? What percentage of your purchases are unplanned? Starting now, I'm going to be really diligent about how much I buy VS what I planned.
The amount of groceries that are unplanned by the way, is 66%.

How often do you price compare when you shop?

My husband and I were grocery shopping the other day and I saw condensed milk was on sale, 3 for 5 dollars. We use condensed milk in our coffee and so it's a daily staple in our house.
He mentioned that he never pays attention to how much things cost like that. When I exclaim that this bag of jasmine rice is a good deal or stock up on coconut milk, he shrugs, happy to pick things up at any price.
Working at Trader Joe's, I see customers carefully examining the price of everything they touch, and some who just toss everything in the cart without a second thought.
So how do you shop? Do you price compare? Stock up on staples when they're on sale? Go to the market once a week only? Stop in daily?

Crack that curry! But why?

So, I follow Leela of She Simmers and have read some excellent literature from her and elsewhere on the proper method of making Thai Curries.
First, fry the coconut cream, then add the curry paste and fry until the oil separates and the curry cracks.
Finally, after attempting this forever, I got my curry to crack properly. I am pleased with myself.
Now, my husband, being a skeptic (I am too, but to a lesser extent) demanded to know why you crack the curry.
And I can't find an answer! I contacted Leela directly via her Facebook page, but all she said was that cracking it was correct and there was a reason for it, but she didn't say what. So what's the actual reason?

What is Mezcal? (Not the drink)

So, my husband brought home a chunk of something called Mezcal from Gonzalez Northgate Market. It appears to be a chunk of agave, smoked or steamed.
We can't find anything about it online. He just tore some strips off of it and ate it, and he really loves it. For me, I can't eat it because the smoky smell makes me feel like my throat is going to close up.
So, what is this stuff exactly and what does one do with it? It's very sweet.

Onions and digestive issues.

So, I've realized that I have a hard time digesting onions. Green onions seem to treat me okay as do garlic and leeks.
Cooking without onions is not an option to me. Too many delicious foods require onions.
But, does anyone have any suggestions for aiding the digestion of onions? I am not allergic to them, they just make my guts bubble and ache. Anyone else have this...unpleasantness?

MediaForce Ads

Hi Serious Eats! I'm a huge fan and I love the site, but I am very sad you are bringing in the Media Force ads. I'd rather see ads for Pilsbury or Illy or anything else other than "WE CAN'T STOP STARING AT THIS TESTOSTERONE SUPPLEMENT" and so on.
I understand that ads are a contentious part of the site and I am fine with seeing ads, sponsored posts and the like, but the MediaForce ads are just trashy looking and horrible.

What words are great for describing food?

We've all complained about ooey, unctuous, and moist, but what words make you want to eat something?
For me, I always want to make a recipe if the writer suggests I serve it with "plenty of" anything. "Plenty of hot coffee," or "plenty of steamed rice." That always gets me ready to cook.
What words make you hungry?

Great Fish Tacos in Long Beach?

Boyfriend and I are going to Orange County in September. This will be boyfriend's first visit to southern California as an adult, and I want him to try a really good fried fish taco. I've had them at Baja Fish and Rubio's, but is there somewhere better I should be taking him?
We're going to have a car and be mobile. I've also spent a large amount of time in SoCal, so I'm fairly familiar with the area.

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