frankly's Profile

Display Name: frankly
Member Since: 6/2/12

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Looks delicious! I'm wondering, what is the purpose of using an egg white instead of one whole egg?


Recipe: Oven-Baked Zucchini Parmesan Crisps Recipes from The Kitchn
7/20/14 06:00 PM

@Librarian Lavender:

Chocolate cake's on our menu, too! I made some chocolate beet snack cakes earlier this afternoon, and they're so light and delicious. Rhubarb oatmeal bars are in store for later this week, as well as a second batch of fresh tomato sauce.


What's Cooking This Weekend? Weekend of July 12-13, 2014
7/14/14 02:04 AM

Cooking rice definitely takes practice and intuition, but once you're used to it, it's difficult to forget. I've greatly disappointed my Asian mother for eschewing a rice cooker because I could never could rice consistently with it. (But if it works for you, by all means!) My most important tools for cooking perfect rice is a nonstick pot with a tightly fitting glass lid. Rinsing rice right in a dark nonstick pot makes it easier to tell if your water is clear.

Also, it's important to know about different types of rice, as they all cook differently and need different amounts of water. Basmati and short grain (Korean or Japanese) rice benefit from at least 30 minutes of soaking, for example. Write down your measurements! If you used 2 cups of water to cook 1 cup of rice and found it to be too dry, write down that you need a couple more tbsp of water for that specific type of rice for next time. Or vice versa.

Lastly, please use a glass lid and don't open it! Constantly opening the pot to check on your rice eliminates that vital steam that is essential to cooking rice. The best tip I got about cooking rice: once all the water is evaporated, remove the pot from heat and let sit for 10 minutes without removing the lid.

edit: I realize I reiterated a few of Borealis' tips. That's because they really work! :)


6 Tips That (Mostly) Cured My Fear of Cooking Rice
5/18/14 06:34 PM

Spring rolls! They were my favorite as a kid. My mom would fill them with whatever we had around or left over, like deli ham, roast chicken, and then tons of raw veggies (sometimes with leftover rice or rice noodles). She'd wrap them tightly with plastic food wrap and throw in a little tupperware of peanut sauce or fish sauce in my lunch bag. I wouldn't recommend fish sauce for work since it can be quite smelly. I got made fun of a lot for that in grade school.


15 Healthy Work Lunches That Don't Need to Be Reheated Recipes from The Kitchn
1/8/14 11:01 PM

It's my bf's mother's birthday tomorrow, and I'm making blueberry layer cake with a cream cheese-whipped cream frosting and a blueberry filling. Dry rub bbq chicken, grilled corn, marinated tomato salad, and quinoa pilaf for the birthday dinner. My bf's making bbq flavored kale chips as an appetizer. I haven't decided if I should make Kitchn's sun dried tomato rolls yet... ;)

On Sunday, we drive fourhours back to SF and have takeout for dinner. We've been so busy this summer entertaining and visiting family that I think we deserve a nice break before the fall semester begins!

I hope everybody's had a great summer and enjoyed the bounty of summer produce while it lasted!


What's Cooking This Weekend? Weekend of August 24-25, 2013
8/23/13 04:16 PM

Lucky duck! ;)

Lobster corn chowder - two seasonal ingredients in one! I love Ina Garten's recipe because she makes a quick stock using the shells and ears. Soo much flavor!

http://www.foodnetwork.com/recipes/ina-garten/lobster-corn-chowder-recipe/index.html

I'm thinking you can substitute lobster in shrimp recipes. Jambalaya, etouffee, scampi. It's also always wonderful with pasta, perhaps with aglio e olio. Polenta and couscous would be nice with it, too. And, oooh, ceviche, or panzanella! Thai curries would be nice, though it may be too hot for the weather.

Happy cooking! Hope you find wonderful ways to enjoy your lobster. :D


What Are Some Fun, Seasonal Recipe Ideas for Lobster? Good Questions
8/14/13 12:48 AM

My BF just got me a KA stand mixer for my birthday, so I've been baking up a storm. I've been having kind of a foggy summer here, so using the oven isn't too bad. I'm planning on pizza with kale, pesto, and cherry tomatoes, herb focaccia, olive bread, and a couple loaves of oatmeal sandwich bread for the week. For dessert, another batch of America's Test Kitchen classic chocolate chip cookies, which are seriously the best cookies I've ever had. The recipe uses brown butter and a butterscotching method for the sugar and butter mixture. The cookies taste like toffee but with dark chocolate chunks. Heavenly!

Hope everyone has a beautiful first weekend of August! :)


What's Cooking This Weekend? Weekend of August 3-4, 2013
8/2/13 06:03 PM

Chili, definitely! Especially darker beers or pale ales. Lighter lagers are great in fried batters, of course, but I've tried it with tempura and it was pretty good! Beer can chicken, Guinness floats, or maybe have a little get together to use it up. During BBQ season, my bf and i end up with a lot of "leftover" beer. Usually we get a case for a party, but guests like to bring different kinds of beers so we can sample them.


After the Party: 5 Ways to Use Beer (Besides Drinking It)
8/1/13 01:46 PM

Moppe: thanks for finding that! I was driving myself nuts trying to figure it out.


6 Treats to Bring to the Movies
7/6/13 03:45 PM

Although I encourage supporting your local mom-and-pop theater, there are mostly big-name theaters where I live. Also, the food offered at most concession stands are definitely not the healthiest, especially popcorn. Most big theaters use "special" butter flavorings and even specially-made salt for their popcorn, such as Flavacol (http://www.gmpopcorn.com/products/product-description.cfm?pid=1925). As much as I tried, I haven't been able to find any ingredient lists for these substances.

To be honest, I would much rather pop my own popcorn kernels and season them at home, with ingredients I am familiar with, instead of buying an overpriced tub of it at my big-name theater. However, I usually try to eat before I see a movie to avoid submitting to that admittedly intoxicating scent of "butter-flavored" popcorn.


6 Treats to Bring to the Movies
7/5/13 04:22 PM

Hmm, how about corn fritters? Or an extra layer for 7-layer bean dip. If you're adventurous, try making che bap, which is Vietnamese sweet rice and corn pudding. Or, if you're like me and you live in a city where it's often FOGGY during summertime (darn you, SF!), corn chowder is excellent! After I remove the kernels, I simmer the cobs in the soup broth for extra flavor, and then take them out before adding the cream.


5 Ways to Use up Leftover Corn on the Cob
7/5/13 04:06 PM

The olive tile "trim" near the sink is such a nice touch. Great job, hope you enjoy your kitchen for a long time. :)


Kitchen Before & After: From Dingy White to Warm Wood Reader Kitchen Remodel
7/2/13 01:52 PM

Mint juleps or mojitos for sure. My mint is growing like nuts and I can't resist those huge, beautiful leaves. For eats, Vietnamese charbroiled pork and rice vermicelli noodle salad, with lots of fresh herbs (mint of course), butter lettuce, and fresh cucumber. Perfect for hot days on our end.

Dessert-wise: meyer lemon frozen yogurt with strawberry-rhubarb compote. I've seriously baked three pies for various occasions within the last week, and I seriously need something simple and fresh to curl up to (especially since the BF will be making the yogurt!)

Anyhoo, hope everyone's delicious plans go swimmingly! :)


What's Cooking This Weekend? Weekend of June 15-16, 2013
6/14/13 10:50 PM

Salad is an everyday lunch at my house (just me and the BF), so keeping things different and interesting everyday can be a challenge. We use canned black beans all the time to top our salads. It's super-quick (not to mention tasty and filling) to add when packing lunches, and I save the rest of the can to use for dinner that night. Kidney beans are a favorite too.


Easy Pantry Dinners: 5 Recipes with A Can of Black Beans
6/13/13 06:24 PM

Roasted chicken salad for dinner tonight, since my BF and I just got home from a bountiful trip to our favorite market with many wonderful vegetables and greens. I bought some English muffins that were fresh out of the oven from Arizemendi Bakery today, so tomorrow I'm making eggs benedict with a side salad of arugula from my garden.

I'll be making Smitten Kitchen's rhubarb snack cakes tomorrow, too. Then, at some point, I'll be making chicken tikka masala for dinner.


What's Cooking This Weekend? Weekend of May 18-19, 2013
5/19/13 12:35 AM

Eggplant parmesan dinner for Mother's day, and for starters, crusty Italian bread with cilantro-parsley pesto and balsamic vinegar to dip in (my mom's favorite). Cherry-rhubarb pie for dessert. It'll be my first attempt at a berry pie, so fingers crossed!

Tomorrow, though, my BF and I are going for a hike at Mount Diablo, so we're packing potato-egg salad made with herbs from my new garden, a giant thermos filled with green tea and fresh mint leaves, homemade "power bars" which are basically oatmeal cookie bars made with agave and filled with lots of dried cranberries, almonds, pumpkin seeds, sesame seeds, and flax seeds. Also, some sesame melba crackers and hummus from Trader Joe's. I'm super excited!


What's Cooking This Weekend? Weekend of May 11-12, 2013
5/10/13 06:47 PM

I just made lasagna last night! :) my favorite uses for leftover ricotta are in sticky buttermilk cinnamon buns (gives the dough a nice tender texture) and Linda Bastianich's recipe for ricotta dumplings in strawberry sauce, which is perfect for springtime.


Leftover Ricotta? 5 Ideas for Using Up the Rest of the Container Ingredient Spotlight
4/24/13 04:44 PM

The bread for banh mi is indeed a baguette. However, the significant difference is the use of rice flour along with wheat flour, resulting in a crispier crust and a slightly more moist interior. Two different shapes of the bread are used: the long skinnier baguette that is normally cut (such as the one in the article image) and the singular french rolls. I know this because I'm Vietnamese, and my extended family runs a banh mi shop.

If you do have a banh mi shop nearby, I agree with lemurh above and suggest purchasing bread from there for your homemade banh mi. You can sometimes find both the long baguettes and rolls sold in bulk at some Asian markets too.

For people who don't have easy access to one, regular french baguette or demi-baguette work fine (in my opinion). Bakers of Paris are great options if you live in CA. Just make sure to toast it so you get that crispy texture.

Lastly, I personally feel that Maggi Seasoning is essential for banh mi. Braggs Liquid Aminos or any coconut/soy aminos are good substitutes. Happy homemade banh mi making! :)


Forget Take-Out: Tips For a Make-It-At-Home Bánh Mì Sandwich
4/9/13 06:50 PM

Love, love, love. Especially the new farmhouse-style sink and the new color scheme. Now it seems so bright and airy. Fantastic job!


Kitchen Before & After: A Standard Builder's Kitchen Gets a Better Layout Kitchen Remodel
4/8/13 02:38 PM

pbsteele: Amazing idea! I might steal that recipe for an upcoming housewarming party...

I like the classics for cream cheese based appetizers. My bf's mother mixes breakfast sausage with cream cheese and stuffs it in mushrooms. Simple but oh-so sinful. I've also made a spinach artichoke dip with neufchatel cream cheese and it was a big hit! Then again it was laced with parmesan and mozzarella cheese.


10 Crowd-Pleasing Party Appetizers with Cream Cheese Recipes from The Kitchn
4/8/13 02:33 PM