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From Talk

Weekend Cook and Tell: Cookie Season

I made the chocolate lebkuchen dough yesterday. It's now ripening and I'll bake it Thursday night.

http://allrecipes.com/recipe/chocolate-lebkuchen/detail.aspx

From Serious Eats

Serious Eats Is Five Years Old: Happy Birthday to Us!

Happy birthday! Can't believe it's been five years! I remember the Amateur Gourmet mentioning a new site........

I don't have as much time as I used to to keep up here, but I do still quite enjoy looking in from time to time. Keep up the good work.

From Talk

Regional Chain Restaurants

Bertucci's here in MA/New England (echoing what others have said). Their food tastes real and you can actually get bone-in chicken (not wings!) there.

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Recent Polls

From Slice

AdamH answered "Yes" to Do you salt your slices?

From Serious Eats

AdamH answered "Other" to What's Your Favorite Hummus Flavor?

From Slice

AdamH answered "Yes! Love 'em!" to Do you do white pies?

From Serious Eats

AdamH answered "Soda" to What Do You Call Cola Drinks

Recent Quizzes

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AdamH got 80% correct on Quiz: How Much Do You Know About Sushi?

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AdamH got 62% correct on How Much Do You Know About Regional Sandwiches?

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AdamH got 87% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

AdamH got 71% correct on How Much Do You Know About Chocolate Chip Cookies?

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Recent Comments

From Talk

Weekend Cook and Tell: Cookie Season

I made the chocolate lebkuchen dough yesterday. It's now ripening and I'll bake it Thursday night.

http://allrecipes.com/recipe/chocolate-lebkuchen/detail.aspx

From Serious Eats

Serious Eats Is Five Years Old: Happy Birthday to Us!

Happy birthday! Can't believe it's been five years! I remember the Amateur Gourmet mentioning a new site........

I don't have as much time as I used to to keep up here, but I do still quite enjoy looking in from time to time. Keep up the good work.

From Talk

Regional Chain Restaurants

Bertucci's here in MA/New England (echoing what others have said). Their food tastes real and you can actually get bone-in chicken (not wings!) there.

From Sweets

Reviewed: Peanut Butter Creme and Double Stuf Heads or Tails Oreos

Belinskaya: make sure to pick up a box of the maple leaf cookies at TJ's, too.

From Slice

Poll: Anchovies on Pizza - Way or No Way?

YES PLEASE. (I was so eager to vote that I haven't even read the comments yet.)

From Talk

Chicken Pot Pie

Duncan1205: Thank you for mentioning the Pennsylvania Dutch version. One of my good friends is from there and goes apoplectic on the subject of chicken pot pie. He insists it does NOT have crust - that what I call chicken pot pie is chicken pie. His version of chicken pot pie has noodles in it, and the one he proudly brought me frozen from PA, well, I called it bland chicken stew.

From Serious Eats

Photos from International Serious Eats Day

Wait, where's the Like button?

Looks like it was a lot of fun for everyone. Good show!

From Talk

Christmas Dinner....What's it gonna be?

Nothing fancy or complicated here: New York strip steaks done on the grill (which, for Massachusetts, is pretty good! No snow!), baked regular and sweet potatoes, and broccoli. Spanish rioja (my first) to drink with the meal, and my homemade chocolate lebkuchen for dessert.

From Serious Eats

Seriously Delicious Holiday Giveaway: Charles Chocolate

Berry cobbler made from fresh fruit with homemade whipped cream on the side. I love love chocolate and all but can have that anytime or out; fresh in-season fruit for the win.

From Drinks

The Best Wine For Thanksgiving: Gewürztraminer

Based on this article I bought a bottle of Fetzer Gewürztraminer and everyone around the table really enjoyed it. I should have bought more than bottle - those whomI thought would gravitate to the cabernet sauvignon/shiraz blend I brought (based on what they drank last year) decided to try the g. instead and the red didn't even get opened. :)

From Serious Eats

This Week at Serious Eats World Headquarters

Happy birthday, Maggie, and goodness gracious that cake looks amazing. I can't believe the amount of frosting on it - I've never seen such a thing. I hope it tasted as good as it looks.

From Talk

Velveeta, I mean really, what's in it?

Here's another use: use Velveeta instead of CoM soup in green bean casserole. Cut the cheese up into chunks, melt it in the nuker, mix it with HOT green beans (they must be hot or the cheese will cool and glob up), pour into baking dish, cover with French's onions, and bake for a while.

I think I used a 5# brick with 4 pounds of steamed frozen French-cut green beans. Major yum.

From Serious Eats

November Is Peanut Butter Lover's Month

For all you who love peanut butter sauce on ice cream as much as I do yet despair at Friendly's lousy ice cream these days, go thee to the Superior Nut Company and get their PB sauce.

You will thank me. :)

http://www.superiornutstore.com/peanut-butter-topping.html

From Talk

What cities have provided surprising serious eats for you?

Chanterelle - perhaps The Student Prince/The Fort? German restaurant with lots of steins and plates on the wall?

From Talk

Secret food pet peeves that you keep pent-up

1.) People who chew with their mouth open.

2.) People who criticize my food choices. I'm on a pretty severely limited food plan and have been bringing the same thing to work for lunch for almost 2 years now, and still my coworkers look at me in wonder and ask if I'm going to eat that. Oh, how I want to tell them to STFU and keep eating their "healthy" frozen dinners.

From Serious Eats

Meet & Eat: Lingbo Li, Serious Eats Intern

Ah, the Student Prince's game menu. Last time I was there (in May, cause I remember that glass of maiboch) we had some sort of creole alligator appetizer. It was tougher than I expected but not bad.

From Talk

What's the story behind your SE screen name?

First name, first initial of last name... really quite boring and unimaginative, but it gets the job done.

From Serious Eats

The World's Saddest Cookbook

I'm feeling my age here... We got our first microwave in 1986 when I was 15 and I remember going with my dad to JC Penney for cooking classes. That microwave came with a temperature probe for roasts... and no turntable. I can't tell you how many aftermarket plastic turntables we melted over the years, especially with microwave popcorn. That beast kept going into the late 90s at least.

I remember cooking fish, rice, frozen veggies, and scrambled eggs. I also remember those special expensive plastic microwave cooking dishes. How times have changed!

From Talk

"Cleanup in aisle seven"

I was a supermarket cashier in high school and was one of the fastest in the store, so they always put me on one of the express lanes. Well, Sunday afternoon at 12:05 (the store opened at noon, thanks MA blue laws)... my second or third order, and the 20-pound bag of kitty litter catches on my asterisk-shaped scanner guard and dumps the entire bag all over my scanner and both conveyor belts. Fun!

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

New York strip, done on my grill. I just bought my first grill this summer and so far have only done steak on it. People tell me I should try pork/chicken/anything else, and my reply is, "Why?" I've got it down to a science and it's delicious every time.

From Slice

Open Thread: Home for the Holidays — Your Sentimental Favorite Pizzeria

The Pizza Shoppe in East Longmeadow, MA. Weirdo biscuit/shortbread sweet crust but so good. Sliced small pies, square-cut everything else. Always interesting to see who goes for an innie vs. who wants crust.

@lemons - Whereabouts in Chicopee? If you post on masslive.com's nostalgia forum, I'm sure someone will remember it.

@jword2001 - yes, the Willington pizza is really good!

I feel sorry for those people who live in parts of the country where independent pizza/grinder shops aren't on every corner.

From Serious Eats

The Joys of Unnaturally Flavored Sodas

So glad others like Polar! Diet Polar cranberry dry for me...
Polar (based in Worcester, MA I think) still makes birch beer...and golden ginger ale - much better than "dry" ginger ale. Moxie isn't bad as long as it's cold.

From Serious Eats

Cook the Book: 'Barefoot Contessa Back to Basics'

Let's see...my taco bake, my brownies, the Pioneer Woman's apple dumplings.... none of my friends are good cooks. :(

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Recent Posts

AdamH hasn't written a post yet.

Recent Favorites

AdamH hasn't favorited a post yet.

Polls

From Slice

AdamH answered "Yes" to Do you salt your slices?

From Serious Eats

AdamH answered "Other" to What's Your Favorite Hummus Flavor?

From Slice

AdamH answered "Yes! Love 'em!" to Do you do white pies?

From Serious Eats

AdamH answered "Soda" to What Do You Call Cola Drinks

See more polls by AdamH »

Quizzes

From Serious Eats

AdamH got 80% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

AdamH got 62% correct on How Much Do You Know About Regional Sandwiches?

From Serious Eats

AdamH got 87% correct on How Much Do You Know About Breakfast Foods?

From Serious Eats

AdamH got 71% correct on How Much Do You Know About Chocolate Chip Cookies?

See more quizzes by AdamH »

About AdamH

Website: http://ahartfie.livejournal.com

Location: Springfield, MA

About:

Favorite foods: Ikura and unagi sushi (not together..but hey, why not), pumpernickel bagels with lox and chive cream cheese, anchovies, artichoke hearts, my mom's recipe for easy chicken Stroganoff, any form of roast, and Goya Adobo!

Last bite on earth: