susannahchen
Susannah Chen
susannahchen
Dec 9 2015
2

In West Virginia, you can get an entire gallon baggy for $8.

Dec 8 2015
1

It’s also great for pairing with peanut butter or fresh cheeses as a snack
Read more

Nov 27 2015
1

Hi Susannah. My pleasure. My wife is Malaysian Hainanese so I have an inside track! : )

Oct 30 2015
5

I never said this was the easy route.

Oct 30 2015
3

Growing up in an Italian family we had fire roasted red peppers in the freezer for the same types of meals. Two or more bushels of red peppers were roasted over charcoal until the skin turned black, peeled then frozen. The typical use for these peppers was to marinade them in olive oil, basil, parsley, garlic (fresh Read more

Oct 29 2015
2

Podravka, mainly cause it’s so cheap and the hot one tastes pretty good.

Oct 29 2015
6

I’m bad at recipes, but I usually saute everything to get it started, put it in the oven at 375F and give it a stir every 15 minutes or so. When it starts to get soft I switch to the broiler for five minutes and done. Read more

Oct 29 2015
3

I've never seen this before, but I'm a huge fan of similar condiments. Apricot-pepper jelly is one of the best things I've ever tasted.

Oct 28 2015
5

Am I the only one that loves to see trendy stuff taken down a peg when it’s revealed you can do it yourself just so, so easily?

Oct 28 2015
2

Perks of having Persian in-laws is all the great food. There’s a particularly tasty dish called Havij Polo (literally means carrot rice), which in the way her family makes it, includes thin slivers of orange peel in with it. Really sweetens it up without overpowering the dish, and it is excellent. Read more

Oct 27 2015
1

On that note, add dried vegetables or fungi to really punch up the rice flavors. Of course, cooking said rice and dried veggies in sodium free (or very low sodium) broth makes your rice that much wowsa-er! You can even hit some cumin and other herbs and spices to make it a one bowl meal. Read more

Oct 27 2015
1

My mom used to do this with orange rind and a sprig of thyme. So good if you are having steamed or grilled fish dishes. Read more

Oct 27 2015
7

Bullshit semantics police— bright refers to acidity/freshness Read more

Sep 21 2015
1

Could be worse, could be my mom, a covered Pyrex dish in the microwave, and a dozen eggs. Let your imagination do the rest.

Sep 20 2015
1

I think it’s from watching our friends nearly blow their fingers off with dry ice bombs... Read more

Jun 9 2015
1

I discovered the two ingredient method a few years back, and that is just the best. If you whip the cream till the point where it fluffs but doesn’t get stiff, the resulting ice cream is so velvety smooth it’s unreal. Throw in the ingredients of choice (I do Nutella from time to time, and it’s fairly magnificent), let Read more

Jun 8 2015
1

I agree with you. Also, FWIW, Serious Eats’ little clickbait/sharebait article runs contrary to my personal experience having cooked literally thousands of steaks and other non-beef over the last two-and-a-half decades. If you cut a big steak immediately after pulling it off of the grill, a massive, massive amount of Read more

Jun 8 2015
1

Another good one: make sure you’re cooking at the right temperature for the food you’re cooking. Chicken and beef should be on different parts of the grill, or on at different times! Also, don’t forget to preheat the grill for a few minutes to get a good sear on your food.

Jun 7 2015
1

From Amazingribs.com: Don’t worry about poking holes in the meat. A steak is 70% liquid (much of that myoglobin), so if you poke a hole in a 16 ounce steak and it loses 1/4 ounce of juice, you’ll still have more than 9 ounces of fluid left. When you cook, however, you can lose up to 20% from evaporation and dripping. Read more