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eefoodgeek's Profile

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Seared Steak with Spicy Rice Noodles

liked this dish, making it again for the second time. i appreciate that the recipe finds two uses for the boiled water (to cook the bok choy and soak the rice noodles); nice time and energy saver.

Apr 19, 2011
eefoodgeek in Recipes

Mexican Chocolate Ice Cream

scrummy, you could always do the double coffee can method (inner can with ice cream base, inserted into larger coffee can with ice and salt, roll around until solid).

Jun 16, 2009
eefoodgeek in Recipes

The Ultimate Guide to Pasta and Sauce

Great story and great photos. Very informative.

I know what some of these pasta names mean, but it'd be cute to get the English translation for all of these since they're supposed to describe the shapes.

Apr 16, 2009
eefoodgeek in Features

Why Does Cheese Get Rubbery when Melted in the Microwave?

Soop: LOL

Mar 02, 2009
eefoodgeek in Features



Nov 25, 2008
eefoodgeek in Features

Poultry Shears

Poultry shears are good for when you have to butterfly a chicken and need to cut down both sides of the backbone...or so I hear. I've seen them used by tv chefs, but I personally only use my chef's knife for this job.

Nov 03, 2008
eefoodgeek in Cookware

Does Vinegar Make Peeling Hard-Boiled Eggs Easier?

the grey/green ring around the yolk happens if you keep boiled eggs in the cooking water. to prevent it, merely remove the cooked egg from the water when it's finished. a dry egg will never have the grey/green ring.

Oct 24, 2008
eefoodgeek in Features

The Basics: How to Make Veggie Fried Rice

Hmm, to me, this isn't going to work.

<1> Fried rice's main aromatic isn't ginger, it's garlic. Instead of using garlic, use a smashed clove of garlic (step 3 above)
<2> If you add the beaten egg directly into the rice (step 6 above), it's going to become a gummy mess. The egg should be scrambled separately, either at the beginning (and then removed while you cook the rice) or in a different pan, and THEN you fold it back into the cooked rice.
<3> Try adding in some more ingredients, or else it's just so plain. Frozen veggie medley, frozen corn, even leftover meat/shrimp/tofu can go in.
<4> What the recipe doesn't mention is that the most important thing about the rice is that it should be cold. If you don't have leftover rice from the night before, don't try cooking rice and then making fried rice the same day. You'll end up with a gummy mess. Fried rice should only be made with cold rice, be it leftovers from takeout or not.

My non-recipe recipe:
(1) Scramble egg(s), allowing 1 per person or serving. Remove from pan, wipe clean with paper towel.If you're adding any meat or seafood, cook it now. Remove from pan, wipe clean again. Make sure to season while you cook.
(2) Heat oil in pan, add 1 smashed clove of garlic. Cook until fragrant or even golden and blistered.
(2) Add cold rice. Break up any clumps, try to coat rice with garlic infused oil. If it seems dry, add more oil.
(3) One rice grains are loose, add your other ingredients (I like using frozen corn at minimum). Fold together with rice in pan. Also add in scrambled egg and any other pre-cooked meats.
(4) Season with salt and pepper. No sesame oil. Some people prefer soy sauce instead of salt.
(5) Remove from pan, serve.

Oct 12, 2008
eefoodgeek in Features

Why Do Onions Make You Cry?

I've found it very helpful to chop my onions last on the cutting board. If I chop anything after them, that's when I start to cry. Better to do a chop and run.

Jul 07, 2008
eefoodgeek in Features

Caramel Ice Cream

goodhealthgourmet—i think this recipe could stand up to a sprinkle of flaky sea salt. when i made it, i only used 3/4 c of sugar. I would think that with the full 1 cup, it could easily accommodate such a classy touch.

Jul 03, 2008
eefoodgeek in Recipes

Fire-Charred Green Beans with Cajun Dipping Sauce

Worked really well under the broiler. Added some chopped red onions to the mix before broiling and everything was perfectly cooked, not dried out.

Jun 16, 2008
eefoodgeek in Recipes

Caramel Ice Cream

Perfect recipe. Followed it exactly and it came out just like I wanted. Creamy, luscious, rich. Fantastic recipe that impressed the future in-laws, but most importantly, it impressed me.

The salt was the best part. You couldn't tell it was there unless you knew about it in advance.

Jun 15, 2008
eefoodgeek in Recipes

What can I do with a jar of saffron?

Just read the wiki link Brian S provided. Based on the article, I say you should take a bath in it. :)

Jun 12, 2008
eefoodgeek in Home Cooking


my friends came back from a mexican wedding a couple months ago and tasted these for the first time. they came home and whipped up a tasty batch for my bday brunch. however, their south-of-the-border authentic version is:
3-5 second pour of Tequila
Fill 80% with Squirt
Fill 20% with mineral water

Jun 12, 2008
eefoodgeek in Recipes

Common Appliances, Uncommon Uses

I'm thinking that with the confit recipe/method, there should also be a carnitas one. And then I go recipe searching on and there are no recipes for carnitas. Color me surprised!

May 21, 2008
eefoodgeek in Features

A Life in Bites

Any one else having problems reading this article? It's missing a few "P's". Example: I don't slur my sou anymore .

And there's a few weird things like: san class="cas"CHOWsan: Get Chewy with it, san class="cas"YUMsan!


May 14, 2008
eefoodgeek in Features

Beyond the Black and Tan

free bass brolly available at their site. it's $1 for california residents, but apparently free for all other states.

Mar 14, 2008
eefoodgeek in Features

chinese spices question

I myself just use the following (and so does my mom):
Fresh ginger
Fresh garlic
Soy sauce
Rice wine vinegar
Sesame oil

I don't use any of the ones you've listed above. I do have star anise and rock sugar which come out occasionally for braised pork dishes, but maybe you could try out some spices first rather than buy whole bottles/jars. Whole Foods out here in California offers spices where you can purchase as little (one teaspoon) or as much (by the lb) as you like, which is good for experimenting!

Mar 11, 2008
eefoodgeek in Home Cooking

Tapas ... hit or hype?

Totally agree with JMF.

Mar 10, 2008
eefoodgeek in General Topics

Low-Rent Umami

I grew up in a household where my Chinese mom cooked every night. It wasn't until college that I tried Hamburger Helper for the first and last time.

It's easy enough to create a great pasta dish from scratch, I see no point in utilizing a boxed product with a lot of unknown chemicals to acheive a lower quality product.

Mar 10, 2008
eefoodgeek in Features

What is best at Santouka Ramen Costa Mesa?

Portion sizes are a little small, so I always go for the larger size bowl.

And like professor salt, I like the shio ramen broth best.

My friend Lani tried the ramen with the spicy broth (sorry, forgot the actual name of the dish) and really liked it.

Mar 03, 2008
eefoodgeek in Los Angeles Area

The Basics: How to Make Asian Broiled Tofu

Good recipe, I mean, "non-recipe." :)

Tried it tonight with firm tofu and a giant carrot that were in my fridge. Liked the flavor of the marinade, liked the ease of the recipe, but didn't like the texture of the cooked carrots. They had a slightly roasted quality which was incongruous with flavors that remind me of stir fry. You know how roasted carrots have that dried out outer texture?

I added one chopped garlic clove and a couple pinches of sugar to the marinade. The garlic clung to the tofu and carrots really nicely so there was no raw garlic taste.

I'll be using this again.

Feb 28, 2008
eefoodgeek in Features

Barcelona: unique, game, goat/lamb and seafood

had raw razor clams for the first time while in spain. delicious..


Feb 14, 2008
eefoodgeek in Spain/Portugal

Stovetop Macaroni and Cheese

what's the "reheat" version like? just curious.

Feb 14, 2008
eefoodgeek in Recipes

Muffin tins for English Muffins

Hi Shallots,

Sorry, looks like their unavailable right now from the website I suggested. However, they look to be pretty similar to normal biscuit cutters, if that stimulates your imagination.

Jan 31, 2008
eefoodgeek in Cookware

Muffin tins for English Muffins

Are these what you're looking for?

Jan 31, 2008
eefoodgeek in Cookware

Barcelona: unique, game, goat/lamb and seafood

Jan 28, 2008
eefoodgeek in Spain/Portugal

What to serve with the Herbed Spaetzle recipe?

Danhole, adding wine might work, or I wonder if using a smaller roasting pan might help to minimize surface area and prevent all the juices from evaporating.

My friend Anny serves her spaetzle with schnitzel and creates a gravy using basically flour and chicken broth. She adds sliced mushrooms, but you've already specified those won't work.

Good luck!

Jan 28, 2008
eefoodgeek in Home Cooking

What to do with leftover Costco chicken?

This is delicious, I'll vouch for it. Wait, do you have a leftover half chicken or leftover chicken salad?

Jan 25, 2008
eefoodgeek in Home Cooking

The Basics: How to Make Baked Breaded Salmon

I have a couple of suggestions

(1) To check if the fish is ready, just look at the surface. When it reaches the fully cooked stage, there will be white proteins on the surface that appear. They look like wispy, cooked egg whites. Take the salmon out immediately, and it'll be perfectly cooked each time. I guarantee it.

(2) Try this recipe but use miso paste (any color is fine) instead of mustard and skip the breadcrumbs.

Jan 25, 2008
eefoodgeek in Features