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Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

@DPdue, KarynMC: Can someone tell me what the point of a gluten-free diet is, if you don't have celiac disease?

From Serious Eats

'Top Chef,' Season 6: The Premiere

Having eaten at Jen Zavala's and Jennifer Carroll's restaurants, it didn't surprise me very much when Zavala was sent packing. The elimination challenge didn't have any restrictions, she could have made anything she wanted. They only had to prepare one serving, not dozens or hundreds as they sometimes have to in the elimination challenge. And she chooses pre-made seitan?

It also wouldn't surprise me if Carroll ended up in the top three. It seems like she and Kevin and the front-runners. Of course, both of the challenges last night allowed her to cook seafood, which is her strong point, we'll see how she does when the challenges are more restrictive.

Wolfgang was a great guest judge, I hope they bring him back a few more times.

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From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

@DPdue, KarynMC: Can someone tell me what the point of a gluten-free diet is, if you don't have celiac disease?

From Serious Eats

'Top Chef,' Season 6: The Premiere

Having eaten at Jen Zavala's and Jennifer Carroll's restaurants, it didn't surprise me very much when Zavala was sent packing. The elimination challenge didn't have any restrictions, she could have made anything she wanted. They only had to prepare one serving, not dozens or hundreds as they sometimes have to in the elimination challenge. And she chooses pre-made seitan?

It also wouldn't surprise me if Carroll ended up in the top three. It seems like she and Kevin and the front-runners. Of course, both of the challenges last night allowed her to cook seafood, which is her strong point, we'll see how she does when the challenges are more restrictive.

Wolfgang was a great guest judge, I hope they bring him back a few more times.

From Talk

You truly do get what you pay for

@CA Wine Chick, gingercookiewithlime:

Unless you are catching the fish yourself, or know the person who caught it, you are almost certainly not eating fresh fish. Fish caught on commercial fishing boats are frozen after they're caught to prevent them from degrading, and to kill parasites. The fish you see on ice at the fishmonger has been thawed.

From A Hamburger Today

Dear AHT: Best Burgers in Philly?

The place in Wynnewood is Elevation Burger, not Evolution Burger.

From Serious Eats

Mixed Review: Bisquick Shake 'n' Pour Pancakes

I got the point, I just don't agree with it. Personally, when I "spent two long, sweaty hours in the kitchen laboring over my failed jam" (which I did once), I would rather spend a few extra minutes and spread it over something worth eating than pour it over prefab pancakes.

From Serious Eats

Mixed Review: Bisquick Shake 'n' Pour Pancakes

No eggs, no buttermilk, no baking powder. How simple is that?

How delicious is that? Not very.

Pancakes are so incredibly easy and cheap, why would you make them out of some mix in a plastic bottle?! I just made pancakes for two this morning, here's the recipe. They're whole wheat and delicious.

Wet (whisk these together in a small bowl, I find they mix better if you whisk the egg a little first and then add the butter, the egg and butter together are mostly fat and will incorporate better than if you add everything together at once)

1 egg
1.5 tbs butter, melted
1 tsp vanilla
0.75 cup buttermilk

Dry (whisk these together in a bowl big enough to hold everything. If you like, use 0.75 cup AP flour instead of wheat flour and bran)

0.5 cup whole wheat flour
0.25 cup wheat bran
0.5 tsp baking soda
1 tsp baking powder
couple pinches salt
nutmeg (around 0.25 tsp fresh grated, you can use less or leave it out)

Then just whisk the wet stuff into the dry stuff (just until the two are incorporated, you don't want to make them tough) and pour on the griddle. It takes all of like 7 minutes from ingredients on the counter to pouring them on the griddle.

From Serious Eats

Mini Deep-Fryer

@richopp:

When you replace your cooktop, get an electric induction cooktop.

From Serious Eats

Watch It with Us: 'The Next Food Network Star,' Episode 5

Katie may also have been booted for lying to the judges: I believe it was Susie who asked her if she'd ever been in front of a live audience before. Katie said no (as an excuse for her performance, I guess), even though she's done exactly that on numerous occasions on the Ten Show (a Philly-area morning TV show).

From Serious Eats

How to Freeze Bacon

The one true best way to freeze bacon is to roll up each strip into a spiral and freeze them. Then you can just take out however many strips you need without having to thaw the whole pound (or whatever) so you can separate the strips. And it doesn't require the use of plastic wrap, parchment, etc.

From Serious Eats

'The Next Food Network Star' Season 5 Premiere

The only two I can imagine wanting to watch on TV are Jamika and Jeffrey. Jeffrey seems like an early favorite, he didn't seem to have too much of a problem re-imagining his food (and making something the judges liked) even after he didn't get the groceries he asked for. Michael's food looked good but he's kind of unwatchable. Of course, I think Guy Fieri is unwatchable and he won. Seems like Eddie and Katie are the most likely to go home next.

From Serious Eats

Chocolate You Breathe

Does David Edwards ever actually eat chocolate? Because the texture of it is one of the reasons I love it. Besides which, when you breathe something in it isn't going into your stomach, it's going into your lungs. That isn't 'eating'.

From Talk

the best cookbook for beginners

I'd skip the subscription to Cook's Illustrated and just pay for a membership to their website. It has all the recipes that have ever appeared in CI, plus instructional videos and lots of other helpful info for a new cook. It's true that they are definitely full of themselves and that their attitude of 'this is the best recipe for this dish ever created in the history of humankind' is annoying, but their recipes always work, are usually very good and the explanations help you understand WHY you're doing the steps you're doing.

From A Hamburger Today

Dear AHT: 'Behold the Nexus'

"Please advise on how I get get this creature out to the masses through you."

No thanks, you keep it. Ugh. It's like everything that's wrong with our attitudes about food in this country in one photo.

From Serious Eats

2009 Bloggies' Food-Blog Winners

Cake Wrecks is good fun, but best food blog? It's really about amusingly bad spelling and poor art, not food.

From Serious Eats

Serious Heat: Taming the Chile Fire

If you're going to be working with chiles a lot for a certain recipe, you may want to use a pair of rubber gloves. Sometimes washing your hands (even repeatedly) is not enough to purge your skin of the heat, I've touched my face and felt the heat hours after chopping chiles and washing my hands.

From Talk

What to do with leeks?

You could caramelize them (as you would onions), then top burgers with them, have them on cheese and crackers, use them as a base for soup, whatever you would use caramelized onions for. They'll also last longer that way.

From A Hamburger Today

Cheeseburger from Monk's Cafe in Philadelphia

I've never had a really good burger at Monk's or the Standard Tap. Next time you're in town, try the Windsor burger at Pub and Kitchen. It's the only one in town that compares to the Good Dog burger.

From Serious Eats

Serious Sandwiches: Tony Luke's Roast Pork Italian, Philadelphia

I actually tried the roast pork Italian at Tony Luke's just a few days ago and it was a huge letdown from the one I had last summer at the Tony Luke's stand at the ballpark, which is exactly the opposite of what I expected. DiNics is great. Either one beats the pants off a cheesesteak.

From Serious Eats

Top Chef: Tom Colicchio Doesn't Hate Toby Young

We'll see if Toby turns up next season. My guess it that he won't.

From Serious Eats

'Top Chef' Season 5, Episode 12: 'Top Chef,' Not 'Top Pussy'

I saw that Gail is back next week, does that mean that Toby is gone? I can hope. It was hilarious when he said he likes his eggs with the whites 'a little runny', so we shouldn't hold that against Leah.

From Serious Eats

'Top Chef' Season 5, Episode 11: One Fish, Two Fish, Another Bloody Fish

When the judges finally tried the completed dishes, they showed "before" and "after" shots

Those were actually shots of the Le Bernardin version of the dish next to the cheftestant's version.

From Serious Eats

Mayonnaise Is Second Most Popular 'Treat' For American Dieters

"Granted, I loathe the white globs of blech"

Whaaaat?! Have you ever had fresh-made mayonnaise?

From Serious Eats

'Top Chef' Season 5, Episode 9: 'It Amused My Bouche'

The judges specifically told Leah at JT that if it weren't for Stephan's desserts, which led to Sunset Lounge winning the 'best restaurant', she would have been going home. They said her fish was easily the worst thing they ate the whole evening. So they obviously wanted to send her home, but since her restaurant did win by a nose, that wasn't an option.

From Recipes

Meat Lite: Oven Roasted Potato Wedges with Bacon Grease

Bacon fat in the title of a recipe??? That's a great way to grab my attention. I have a slab of bacon that I cured and smoked. Can't wait to render some of it and make some potatoes!!!

From A Hamburger Today

Dear AHT: Best Burgers in Philly?

I've eaten almost every burger on the board and think that Grace Tavern has the tastiest burgers of them all. Substitute the fries with the blackened green beans. They're sensational.

From Serious Eats: New York

Lunch at Eleven Madison Park: Four-Star Food at Neighborhood Restaurant Prices?

Awesome review and the pictures are absolutely gorgeous. Fantastic job of conveying the essence of your experience:-)

From Serious Eats: New York

Lunch at Eleven Madison Park: Four-Star Food at Neighborhood Restaurant Prices?

My 3 course dinner took 3 1/2 hours - you should be prepared to take a very loooong lunch. My server sent a young woman over to help us choose our wine and she was seriously recommending $600+ bottles of wine. Our meal was, unfortunately, forgettable. A real disappointment.

From Talk

the best cookbook for beginners

Well I just married 2 weeks ago and I bouth the book Taste of Home cookbook I love it. It gives you picture for every recipe and give you "how to" and "why". Every recipe that I have tryed has been great.

From Serious Eats: New York

Lunch at Eleven Madison Park: Four-Star Food at Neighborhood Restaurant Prices?

Kathryn, I called JG to check to make sure the price was still $14 a course, and they answered in the affirmative.

From Serious Eats: New York

Lunch at Eleven Madison Park: Four-Star Food at Neighborhood Restaurant Prices?

ha, I just reviewed this recently as well. It really is a steal. I am in love with the place.

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I'd really love it if you could post the GF bread recipe.
I'm not a celiac (technically) but I don't eat gluten, aside from the occasional bit of oats..
Gluten seems to give me allergies identical to hayfever, so it was really surprising that my "hayfever" went away within a week of cutting gluten out of my diet.

All the bought GF breads I've tried have been dire. They have no substance whatsoever, and I have yet to find a tasty GF bread recipe that WORKS.

Pleeeeeease post it =P

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I would just like to echo Shauna's thoughts. I don't need gluten. I was always an adventurous foodie but after finding out I had Celiac disease in 2006 I delved deeper into other food cultures, knowing that the whole world hasn't been dependent on wheat since the beginning of time.

Now I am happy to say I can make six different traditional bread types that are all naturally without gluten. My fav's are socca (Italian), injera (Ethiopian), dosas and idly (both Indian) bahn xeo (Vietnamese) and arepas (Venezulan). If you aren't familiar them, google them and try some different cuisines!

From Talk

You truly do get what you pay for

FOOD IS MY LIFE ! My wife has found me napping with my chin and shirt dripping wet with drool dreaming about FOOD.
FOOD is the one place that I don't try to save by using inferior products and having to live with severe dietary restrictions we make the most of the cards I've been dealt. I have found that incredible dishes can be created with a few quality ingredients and keep inside my diet restrictions also they can be served to company without them even aware, I've had very sophisticated paletes have seconds and even thirds.
I hunt and harvest our own venison [ elk, deer, moose, caribou ], antelope, wild desert sheep and goats, wild boar and wild turkey. We do buy bison and some free range organic poultry though. We catch our fish [king/coho salmon, halibut, snapper from Alaska and yellowfin tuna, albacore, bluefin, humbolt squid [whatever gets in the range of San Diego over-nite and multi-day tuna boats]
We buy whole grain artisan breads and farmers market produce whenever possible
The pantry is chauk full of various ethnic ingredients as well as the good old stand-bys. 7 types of salt so-far, 4 types of peppercorns, 6 sugars and so-on.
Various types of olives California artisan, Italian, Spainish, Greek Turkish etc. Cheeses wonderful cheeses homegrown natural artisan cheeses and various european varieties.
Asian food is my fav so we have a large selection of Thai, Indonesian, Chinese proper, Viet Namese, Korean, Japanese, some Indian, etc.
The pantry also holds contiental, mediterranian, latin and pacific fusion for lack of a better term.
I LOVE FOOD !

From Talk

You truly do get what you pay for

Organic milk and eggs. I eat them by the dozen. Daily. (No joke.)
Grass fed meats. Worth it by a mile!
Wild fresh fish.
And farmers' market veg.

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Welcome to Serious Eats, Shauna! I've always liked your blog and the way you present good food that "just happens" to be gluten-free as opposed to dwelling on gluten-free substitutes for this and that. I look forward to reading more of you here and of course on your blog too :)

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Great post. I going to try ume plum vinegar tonight. Looking forward to more of your columns and ideas.

From Talk

You truly do get what you pay for

I know I’m suppose to keep kosher but I can’t give up hanging prime beef, even if the average cost is around $15 per pound and more importantly from a real butcher.

Farm fresh eggs, because I have no fear of making mayo

Damn good Olive oil, just because I deserve it

Free trade coffee – I refuse to live life without it and I seriously don’t care how much it costs

Good balsamic vinegar – just because

Imported Italian canned tomatoes, no tomato sauce should be without them

00 Flour – this is not me, my sour dough starter has expensive taste, Ok it also makes kicken pizza dough

Marco Polo tea from Mariage Freres – if you ever had any of these tea’s you would understand

Scharffen Berger and Callebaut organic Chocolate – come, on you would actually make a chocolate dessert without using one or both of these…what would be the point

Cheese goes without saying my current addition in is d’Affinois

Fish – gotta see the eyes and I live in an area where you buy the live fish in tanks

@ meravaleh – I bake between 150 to 225 doz cookies during the holidays and have for 20 years and I get the butter flavored Crisco thing, don’t know why but it just works with large batch cooking baking – try Nestle chocolate chips

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I used to have migraines 6 days out of the month, and it was unbearable. I have been gluten-free (also, no refined sugar) for almost two months now, and have only had one minor migraine that lasted less than half a day. Migraine sufferers should try removing gluten from their diet and see if there is a difference. It has changed my life!

This was a fun piece, and I agree that the dietary challenge of limiting one food source opens up so many others. Umeboshi plums and umeboshi vinegar have been in my culinary repertoire for over 20 years, but I totally get what you mean.

BTW - for a fun quick snack try making rice balls with an umeboshi plum in the center and toasted sesame seeds or nori seaweed on the outside. The rice itself can be seasoned with ume vinegar as well. The rice balls will keep for a few days and are a nice grab and go bite on the run. Ume tekka maki is good too - just make it into a roll, instead.

Cheers!

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Thank you so much for the wonderul addition! I have been gluten-free for the last two years and have never felt better! I feel the same way, giving up gluten has opened up a whole new world of delicious for me! And I've never felt better. Keep up the good work!

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Great post, great perspective.

I'm glad to see you writing for Serious Eats. I've been reading your Gluten-Free Girl blog since I was diagnosed about a year ago. It's my go-to site for not just GF recipes, but for improving my attitude toward food and eating.

While I've found some GF beads and pasta that I like, I've had better luck (and more fun) hunting out new foods that are naturally gluten free. Thanks for reminding me that's there's a whole world of gluten free food out there yet to explore.

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Brownie, I stopped trying gluten-free baked goods for a while after freeing myself from gluten. I let a few bad experiences set my mind against non-gluten baked goods and pastas. Now I've tried many great (and a few terrible) baked goods. If you're in Portland, OR, try New Cascadia Traditional Bakery. They are the best.

I personally think it's difficult to make a muffin wrong, but some people try too hard and use weird substitutes (bean muffin, anyone?). Here in Portland, I find good gluten-free muffins and other quick breads all over. Quick breads don't rely on gluten for their texture at all! In fact, developing the gluten is bad for muffins.

As for pasta, try Ancient Harvest. You won't go back to brown rice pasta.

Shauna, thanks for a great article! You captured very eloquently my own sentiments toward going gluten-free.

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

I am really looking forward to reading your gluten-free posts! We just started a gluten-free menu and are always looking for inspiration to expand it!

From Recipes

Gluten-Free Tuesday: If It Doesn't Have Gluten in It, I'm Eating It

Yes!!! I had to laugh reading this post. I can't tell you how many friends and relatives have made the sad face, telling me "poor thing!" for not being able to eat pizza or french bread (among other things). Although I still miss them occasionally, I do not miss the headaches, crushing tiredness and stomach problems they cause!

Thanks Serious Eats, for highlighting gluten free food! And thanks Shauna for sharing your gf wisdom!

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Meat Lite: Hybrid Banh Mi

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