Cantaloupe Alone’s Profile

Recent Comments

From Talk

Road trip snacks?

Pb filled pretzels or apple chips

From Serious Eats

Trader Joe's Frozen Steelcut Oatmeal Might Change Your Life

TJs does a good job of make ready made prepared food, and I do a good job of ignoring it.

Here is my advice:
Bring steel cut oats and water to a boil the night before. Remove, cover and chill. In the morning, reheat for a few minutes, add fruit and milk. Ready to eat.

From Serious Eats: New York

Poll: How Do You Like Your Ice Cream?

I like hard ice cream thats kind of melty. So I'm the jerk that puts the ice cream in the microwave/leaves it out on the counter.

I also really dig fresh fruit in my ice cream and prefer NYC ICY to all others, its in Kensginton/Prospect Park South in Brooklyn. Mango Basil, omg.

See more comments by Cantaloupe Alone »

Recent Posts

From Photograzing

Chock-a-Block Fruit and Nut Bars.

From Photograzing

Yeasted Pecan Waffles

From Photograzing

Strawberry Blackberry Double Berry Pie

From Photograzing

Meet Mead

See more posts by Cantaloupe Alone »

Recent Favorites

From Photograzing

Mini pumpkin pies in a whole wheat ginger crust

From Serious Eats

Creative Wine Labels

From Serious Eats

Rubik's Cube Sandwich

From Photograzing

Orange Tang Cupcakes

See more favorites by Cantaloupe Alone »

Recent Polls

From Serious Eats

Cantaloupe Alone answered "Swiss" to What's Your Favorite Cheese on a Breakfast Sandwich?

From Serious Eats

Cantaloupe Alone answered "Sausage" to What's Your Favorite Meat on a Breakfast Sandwich?

From Serious Eats

Cantaloupe Alone answered "Wheat (or some seed-bearing) toast" to What's Your Favorite Bread for a Breakfast Sandwich?

From Serious Eats

Cantaloupe Alone answered "Snickers: Betty White Tackled" to Which of These Was Your Favorite?

Recent Quizzes

From Serious Eats

Cantaloupe Alone got 75% correct on How Much Do You Know About Regional Sandwiches?

From Serious Eats

Cantaloupe Alone got 70% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

Cantaloupe Alone got 75% correct on How Much Do You Know About Food Preservation?

From Serious Eats

Cantaloupe Alone got 57% correct on How Much Do You Know About Chocolate Chip Cookies?

See more polls and quizzes by Cantaloupe Alone »

Recent Comments

From Talk

Road trip snacks?

Pb filled pretzels or apple chips

From Serious Eats

Trader Joe's Frozen Steelcut Oatmeal Might Change Your Life

TJs does a good job of make ready made prepared food, and I do a good job of ignoring it.

Here is my advice:
Bring steel cut oats and water to a boil the night before. Remove, cover and chill. In the morning, reheat for a few minutes, add fruit and milk. Ready to eat.

From Serious Eats: New York

Poll: How Do You Like Your Ice Cream?

I like hard ice cream thats kind of melty. So I'm the jerk that puts the ice cream in the microwave/leaves it out on the counter.

I also really dig fresh fruit in my ice cream and prefer NYC ICY to all others, its in Kensginton/Prospect Park South in Brooklyn. Mango Basil, omg.

From Serious Eats

What Are Your Desert Island Foods?

Chickpeas, maybe flour for bread.

Truly I dream of how I cook with what the island provides. How badly wouldn;t you love to roast a boar, or cure boar bacon/jerky! Not to mention the seafood. Don't send the rescue boats after me, just leave me out there.

From Slice

Why This 'NYT' Article Is Good for Pizza

I'm really glad people are making crust at home, and I often make a batch and leave it in my freezer.

Something often overlooked on this topic is the fact that you can walk into your corner pizza shop and buy their raw dough, take it home and dress it up. This works really well in NYC!

From Serious Eats

How to Make a Flaky Pie Crust

I have been making crust from scratch for 22ish years/ 80% of my life, and would like to add:

-1 tblsp apple cider vinegar or vodka mixed in the ice water really makes flakier crust. Lemon and orange juice work too, just not as well.

-2 Add a beaten egg for free-form crusts, empanadas, or hand pies that stand alone. The egg will make it easier to shape and will keep the juices from bubbling out when baked.

-3 a big pinch of white sugar will help the dough brown in the oven.

-4 Blending the butter in by hand (use a pastry blender, or rub with your fingers, or cut it in with 2 knives) will unsure you are not overworking the dough. A light hand makes light pastry.

-5 Before rolling, place the chilled dough on two pieces of overlapping floured wax paper, and cover with two pieces of overlapping wax paper. This allows you to rotate the dough as you roll for an even crust.

-6 When you have rolled the dough out, peel/shake the top layer of wax paper back, and flip the dough onto the pie plate. Peel the remaining wax paper off. Works every time!

Great photos and tutorial. I hope people understand the power of homemade crust. Irreplaceable with practice.

From Serious Eats

In Season: Strawberries

I did 2 strawberry recipes a week ago or so in honor of my favorite short fruit season:

Strawberry and Black pepper preserves: http://cantaloupealone.blogspot.com/2010/04/strawberry-black-pepper-preserves.html

Strawberry Ice Cubes (for strawberry lemonade!)
http://cantaloupealone.blogspot.com/2010/04/strawberry-fever.html

From Serious Eats

What's the Weirdest Sandwich You Make?

Cream cheese and doritios is like magic, try it on an onion bagel.

Many people seem to be making sandwiches out of condiments, which reminds me of my beloved butter sandwiches of childhood. Butter on white bread, normally forbidden foods in my home.

From Serious Eats

Spice Hunting: Cumin

With lentils and rice and onions in a dish called moujadara.
http://cantaloupealone.blogspot.com/2009/10/moujadara-power.html

Cumin is good with carrots too.

I grind mine unless its going in a stew, but I can see the benefit in leaving them crunchy sometimes.

From Talk

Intro to cheesecloth

My Armenian grandmother had one devoted pillow case for most of the tasks cheese cloth does, namely making labneh/yogart cheese. I think we all know where to find those.

From Serious Eats

The Food Lab: What's the Point of a Vinaigrette?

I make a dressing with tahini, avacado green goddess is wonderful stuff too. A squeeze of fresh lemon and a shake of salt beats all!

From Serious Eats

Weekend Cook and Tell Round Up: Foodtography

This slideshow is really heavily focused on carbohydrates, veggies, and isolated food items, which is not a bad thing. It occurs to me that good meat/protein/meal shots are harder to come by. Meat can look scary, and meals often look flat on a plate. Anyone else encounter these issues when shooting food?

From Serious Eats

Subway Joins the Fast-Food Breakfast Sandwich Club

I live for a good breakfast sandwich, and the really good delis in Manhattan know how to specialize. Stay away from rolls and buns, not much nutritional value there.

Here are my tops:
Ham, egg, swiss on toasted rye
sausage pattie, egg, and mozz on toasted english muffin
turkey, tomato, mozz, and egg white on toasted 12 grain (if I want to feel healty)

From Talk

Etiquette for Eating on Planes/Trains/Buses

All I ask of people is that the food not have a strong odor. Please stop eatting pizza, fast food, and KFC on the subway. I am going to retch on offenders next time.

From Serious Eats

Critic-Turned-Cook: Is Your Kitchen a Mess Too?

In NYC leaving your kitchen dirty means roaches, mice, and rats later on. I keep my kitchen clean as a whistle after I eat.

From Serious Eats

Brining Basics: Tips That Go Beyond Turkey

On boiling brine for full flavor try:
-1 cup of water with all the salt and flavorings. Cool by adding the remaining water.
-Boil most of the water with the salt and seasonings, and then adding ice cubes to cool it down quickly.
-Roasting the spices in your brining vessel before adding all of the water.

From Serious Eats

Five Easter Treats, Rated in NOMs by a Candy-Loving Confectioner

Put cadbury eggs in the microwave (in a bowl) for 5 seconds for perect creme egg yolk texture.

From Serious Eats

Critic-Turned-Cook: The Coolest Things I Learned While Working in Professional Kitchens

We always said "Hot stuff!" when coming through with something hot. I still say "Behind you." in offices, and I never know if co-workers understand why I do that....

From A Hamburger Today

Reality Check: Wendy's Bacon & Blue

Wendy's seems to be one of the tastier fast food chains out there.

From Talk

where do you work?

Graphic Design and Direction!

I make mean Lebanese/Armenian food. I have a reputation for throwing dinner parties for 50+ guest in my Brooklyn apartment.

See more comments by Cantaloupe Alone »

Recent Posts

From Photograzing

Chock-a-Block Fruit and Nut Bars.

From Photograzing

Yeasted Pecan Waffles

From Photograzing

Strawberry Blackberry Double Berry Pie

From Photograzing

Meet Mead

From Photograzing

Empandas! Beefy! Chorizo-y! Everyone loves them.

From Photograzing

Pickled Lemons are Your New Best Friend

From Photograzing

Triple play Banana, Peanut Butter, and Chocolate Mini Cupcakes

From Photograzing

Fresh ginger root tea to fight those allergies

From Photograzing

Moist Mocha Brownie

From Photograzing

Lambburger!

From Photograzing

Official Salad of Spring: Pea Greens

From Photograzing

Buttermilk and mint dressing

From Photograzing

Naturally Dyed Easter Eggs

From Photograzing

Orange Upside Down Cake

From Photograzing

Babaghanous tips and tricks

From Photograzing

Easy on the eye orange butternut squash

From Photograzing

Kibbeh Meatballs

From Photograzing

Snow Day Biscuits

From Photograzing

Lots of Apples in One Little Jar

From Photograzing

Piparkakuts for Christmas

From Photograzing

Piparkakuts the Finnish ginger cookie.

From Photograzing

Chocolate Chip Pretzel Cookies

From Photograzing

Apple Pie For All Tables

From Photograzing

Looks like Mr. Carrot left the house without pants!

From Photograzing

Broth Talk

See more posts by Cantaloupe Alone »

Recent Favorites

From Photograzing

Mini pumpkin pies in a whole wheat ginger crust

From Serious Eats

Creative Wine Labels

From Serious Eats

Rubik's Cube Sandwich

From Photograzing

Orange Tang Cupcakes

From Photograzing

Crepe Cake with Chocolate Meringue Frosting

From Photograzing

Limoncello frozen yogurt with blueberry sauce

From Photograzing

Chocolate Chip Pretzel Bars

See more favorites by Cantaloupe Alone »

Polls

From Serious Eats

Cantaloupe Alone answered "Swiss" to What's Your Favorite Cheese on a Breakfast Sandwich?

From Serious Eats

Cantaloupe Alone answered "Sausage" to What's Your Favorite Meat on a Breakfast Sandwich?

From Serious Eats

Cantaloupe Alone answered "Wheat (or some seed-bearing) toast" to What's Your Favorite Bread for a Breakfast Sandwich?

From Serious Eats

Cantaloupe Alone answered "Snickers: Betty White Tackled" to Which of These Was Your Favorite?

See more polls by Cantaloupe Alone »

Quizzes

From Serious Eats

Cantaloupe Alone got 75% correct on How Much Do You Know About Regional Sandwiches?

From Serious Eats

Cantaloupe Alone got 70% correct on How Much Do You Know About Spring Vegetables?

From Serious Eats

Cantaloupe Alone got 75% correct on How Much Do You Know About Food Preservation?

From Serious Eats

Cantaloupe Alone got 57% correct on How Much Do You Know About Chocolate Chip Cookies?

From Serious Eats

Cantaloupe Alone got 33% correct on How Much Do You Know About Chocolate?

From Serious Eats

Cantaloupe Alone got 37% correct on How Much Do You Know About Vegan Substitutes?

From Serious Eats

Cantaloupe Alone got 62% correct on Winter Vegetables Quiz

See more quizzes by Cantaloupe Alone »

About Cantaloupe Alone

Website: http://cantaloupealone.blogspot.com/

Location: Brooklyn

About: recipes and design, all the time.

Favorite foods: Chickpeas

Last bite on earth: Lamb