korewahimitsu's Profile

... This is the best thing I have ever encountered.

Thanks for this! I'm moving at the end of May out of my little one-bedroom into a much larger apartment as well, and even though the extra space is MUCH needed and will be a relief, I do love this place.

My comfort food is probably pasta in cheap canned tomato sauce topped with cheese - not fancy, usually not even salted. I've got no idea why I love this meal so much given that I'm definitely a spicy food kind of person, but that's what I go for.

Best of luck in your move!

Chicken stock with tons of matchstick-cut fresh ginger and a handful of green onions. Lots of oolong and pu-erh tea. Salads composed entirely of citrus (slices of oranges, grapefruit, and a small amount of lime). Ginger beer.

I can't do bland after food poisoning. I know I should but I can't. :(

One of the best things about living near a bunch of Asian markets is the cheap ($1 or $1.50) young coconuts. It makes a terrible mess to open them, but the water in the center is pretty delicious, especially in the middle of summer! I agree with charmschooldesign, although I do understand the appeal of these drinks to people who don't want to bother with the mess/cost of the coconuts (they can be really expensive at Whole Foods! $4 for a young coconut, really?).

Dal (red lentils, a pinch of turmeric, water, topped with a tarka with cumin, whole chilies, and browned garlic) with homemade chapatis.

Depending on how much coffee I care to make, I'll either use a manual drip coffee maker for a single cup or a 4-5 cup French press. With all things being about equal (how easy each is to clean afterwards, the same type of beans, home-roasted, water just below a boil), I really prefer the French press, since the coffee seems to come out feeling slightly thicker and, as mentioned above, oilier. But there is definitely nothing wrong with drip brew - when it comes down to it, you just have to make sure you're using good coffee. :) Like others have said, it depends on your lifestyle (not to mention how much space you have in your kitchen)!

I'm just spending Thanksgiving with my parents. :) I'm bringing an apple-bourbon pie, cardamom/star anise/lime/cinnamon/clove cranberry sauce, and some very buttery dinner rolls.

My favorite is the James Beard waffle recipe topped with Blis maple syrup. This post reminded me I haven't had this in some time... perhaps I will make it tomorrow morning!

Yes, I love doing this! I collect bitters and one of my favorite ways of using them is in seltzer. :) I'm a big fan of using the Angostura Orange for this purpose.

Knowsie: I wouldn't necessarily suggest putting the syrups in before carbonating the water, but there's certainly nothing wrong with mixing in syrups afterwards (I don't find anything remarkably different about it). I do this all the time and it works well. :) It also allows one bottle of carbonated water to become more than one thing.