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BipolarLawyerCook's Profile

Website: http://www.bipolarlawyercook.blogspot.com

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Favorite foods: Salt. Pepper. Butter. Mayo. Cheese. Beef. Pork. Broccoli. Asparagus. Poached Pears. Wine.

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The Ten Most Recent Comments By BipolarLawyerCook

From Required Eating

For an Edible Container, Try Bacon Bowls

It's like I've been living in Plato's Cave, and am only now emerging into the fatty, salty, crispy light of fully-realized Food Bowl-ness.

BipolarLawyerCook at 6:40AM on 02/29/08

From Required Eating

Cook the Book: Win a Copy of 'Cook with Jamie'

I learned the basics from my Dad, and became a meat and potatoes cook-- but it was the farmer who grew our CSA share who taught me about ingredients, and how to not ruin them with too many flourishes and sauces.

BipolarLawyerCook at 4:00PM on 02/19/08

From Recipes

Dinner Tonight: Avgolemono (Greek Lemon and Rice Soup)

Made this for supper last night, and it was perfect. We added a touch of fresh-chopped parsley right before serving. And it was what the doctor ordered when I woke up this morning, and discovered I had the flu.

BipolarLawyerCook at 7:30PM on 02/11/08

From Required Eating

In Videos: Larry King and Snoop Dogg at Roscoe's

So, someone tell me why Snoop Dogg isn't running for president? He clearly understands the importance of jelly with the biscuits.

BipolarLawyerCook at 4:11PM on 02/04/08

From Slice

A List of Regional Pizza Styles

The Greek pizzas of New England are what I would call "House of Pizza" pizzas, because most "HOP"s are run by Greek families. I would add that the crust is usually undersalted, and airy if not downright spongy right below the topping. I've never encountered a Greek HOP pizza that had cheddar on it, thought. In my 33 years of eating pizza around N.E., it's always been straight mozzarella, if not a mozz/romano blend.

BipolarLawyerCook at 9:08PM on 01/25/08

From Eating Out

The Best Pies in America: The Serious Eats Pie Honor Roll

Petsi's Pies in Somerville, Mass. The lines are out the door for a reason.

BipolarLawyerCook at 10:50AM on 01/23/08

From Recipes

Dinner Tonight: Indian-Style Broccoli with Spiced Yogurt

This sounds great, and I've got a hold on the book for when it comes back to my local library branch. Hope you'll post some other veggie options from the book.

BipolarLawyerCook at 10:23PM on 01/21/08

From Required Eating

In Videos: Duck Herding in India

Duck herder. I have found a new career.

BipolarLawyerCook at 6:17PM on 01/14/08

From Talk

My 'Local' list

Boston area favorites:

Lambert's Rainbow Fruits & Deli, Dorchester, MA; Harvest Co-op Supermarket, Jamaica Plain, MA-- awesome deli sandwiches and prepared food to go.

JP Seafood in Jamaica Plain- sushi, bibimbap, spicy yaki udon

Pit Stop BBQ, Mattapan-- strictly takeout, carolina-style chopped pork and beef, texas brisket, awesome collards, and the best collards in MA

Food Wall, JP- Szechuan Chinese takeout/delivery only-- the regular Chinese is horrible.

Abbondanza, Everett-- any alla diavola

Mikes' Roast Beef, Everett-- Large roast beef with bbq sauce and cheese on an onion roll. Spicy waffle fries with cheese if you're a big hungry boy.

BipolarLawyerCook at 10:16AM on 09/02/07

From Talk

Who has eaten goat?

Yes, lots of time at our local Indian place. I've never had it grilled or rare-- all the preparations I've ever had it in, including Jamaican and Moroccan preparations, have all been long, slow cooking preparations. Can take a lot of seasoning without disappearing. It is gamier than lamb, but tasty in the same way. The cooks at our local Indian place say it's greasier than lamb and needs more draining during cooking-- though I've never tried it at home.

BipolarLawyerCook at 9:01PM on 08/22/07

Responses to Comments by BipolarLawyerCook

From Slice

A List of Regional Pizza Styles

From a native Chicagoan to all the people saying that Chicago style stuffed pizza does not have a layer of crust on the top: look again!

Giordano's and Edwardo's and everywhere else I've gotten stuffed pizza in Chicago has a VERY THIN top crust right on top of the cheese, but under the sauce. It's so thin, you probably don't notice it. It IS there. I can promise you that.

There's another style of pizza that's missing: French Crust Pizza. I've only ever had it at Breadaux in Millstadt, IL, and Pagliai's in Charleston, IL. It's pretty basic, but very good. The crust is thin, but fluffy.

Cavies_98 at 4:55PM on 05/25/08

From Slice

A List of Regional Pizza Styles

I moved away from Pittsburgh the Bay Area (where there is plenty of good pizza) and i STILL crave Aiello's!!!! Pittsburgh pies do have a unique taste- its the sweeter sauce.

Ohio Valley pizza certainly deserves its own category- its pretty unique.

If you want true Ohio Valley Pizza, you have to go to the Firehouse in Ambridge, PA on Merchant street. Only open on the weekends, the business is run by firemen to support the firehouse (we're talking real social capital here). Its not my favorite (really dougy crust) but its certainly an experience.

Another experience would be Tony R's pizza in Sewickley on Nevin Ave. A tiny pizzaria run by Tony (who does all the deliveries himself) and his two sons.

katie123 at 2:03PM on 05/07/08

From Slice

A List of Regional Pizza Styles

When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.

Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.

Ellavemia at 10:57AM on 04/12/08

From Slice

A List of Regional Pizza Styles

I'm a New Yorker born and raised. I make pizzas at home in a variation of the "grandma" style. After reading about Old Forge-style pizza, I tried mixing in a little sharp cheddar with my mozz. Ya know what? It's really good! It adds a nice "tang."

It pays to be open-minded :)

NewYorkDave at 5:49PM on 04/06/08

From Required Eating

For an Edible Container, Try Bacon Bowls

OMG!!! That is brilliant! Bring on the bacon bowls!

Calichef at 5:17AM on 03/03/08

From Required Eating

For an Edible Container, Try Bacon Bowls

I actually have an appliance which I received as a gift, about the size of a Forman Grill, that makes four pastry cups/shells at a time. I made potato baskets a couple times, but it's way too much trouble to use for the space it takes up, so I stashed it away years ago.

I think I'll dig it out?

srhcb at 5:18PM on 03/02/08

From Required Eating

For an Edible Container, Try Bacon Bowls

I saw this one on Not Martha, too. Talk about creativity meeting genius! :)

jbeach at 2:20PM on 02/29/08

From Required Eating

For an Edible Container, Try Bacon Bowls

we used to make bologna bowls - microwave bologna on a plate until the edges curl up to form a bowl - as kids....but i think these bacon cups sound way better

mlo at 1:21PM on 02/29/08

From Required Eating

Cook the Book: Win a Copy of 'Cook with Jamie'

Thanks for entering and congratulations to our winners:

ricedream24
themare27
annette21
Sarajahii
skokefoe

You have received an email from us about how to claim your book. Please check your spam folder if you don't see it in your inbox. If you don't receive an email, contact roboppy@seriouseats.com.

roboppy at 3:59PM on 02/26/08

From Required Eating

Cook the Book: Win a Copy of 'Cook with Jamie'

My dear mother taught me to cook....wish I'd paid more attention!

Ninacu at 11:58AM on 02/25/08