Recent Comments

From Serious Eats

Cereal Eats: Grape Nuts, Neither A Grape Nor a Nut—Discuss

Grape Nuts are 3 way delicious - as a cereal. ice cream and the wonderful grapenut custard.

It's the cereal of many textures!

From Chicago

8 Chicago Donuts We Love

1. Crullers are long and often braided. They are not round. Doughnuts are round. If Chicagoans call the buttermilk donut a cruller, they are wrong. Just as wrong as rooting for the Cubs, silly thick "pizza," and really screwing up a hot dog. How do I know. I am from the northeast.

2. Serious Foods shows way, way too many raised donuts. Super fresh they can be good, but only if one eats 6. One hour after cooking, they are dog food. Cake donuts are REAL donuts, Please show more real doughnuts, not the puffy nothings of raised ones.

IM not so HO, of course.

From Serious Eats

Photo of the Day: Fat in the Fridge

Hmm. in my freezer, I have containers of fat also -- turkey, chicken, beef, goose, lamb and of course, bacon.

Perfect for making a quick roux, and adding broth to a sauce.

See more comments by CapeCodBob »

Recent Posts

CapeCodBob hasn't written a post yet.

Recent Favorites

CapeCodBob hasn't favorited a post yet.

Recent Polls

From Serious Eats: New York

CapeCodBob answered "Don't care, as long as the food's good and it doesn't get too pricey." to Do You Like Small Plates Dining?

From Serious Eats: New York

CapeCodBob answered "crudo" to Which dishes are you sick of?

From Serious Eats

CapeCodBob answered "Cubed" to How Do You Like Your Ice?

From Serious Eats: New York

CapeCodBob answered "A la carte" to Do you order sushi omakase or à la carte?

Recent Quizzes

From Serious Eats

CapeCodBob got 60% correct on Quiz: How Much Do You Know About Tofu?

From Slice

CapeCodBob got 40% correct on General Knowledge (aka No Specific Theme Today)

From Serious Eats

CapeCodBob got 90% correct on Quiz: How Much Do You Know About Oysters?

From Serious Eats

CapeCodBob got 40% correct on Quiz: How Much Do You Know About Bagels?

See more polls and quizzes by CapeCodBob »

Recent Comments

From Serious Eats

Cereal Eats: Grape Nuts, Neither A Grape Nor a Nut—Discuss

Grape Nuts are 3 way delicious - as a cereal. ice cream and the wonderful grapenut custard.

It's the cereal of many textures!

From Chicago

8 Chicago Donuts We Love

1. Crullers are long and often braided. They are not round. Doughnuts are round. If Chicagoans call the buttermilk donut a cruller, they are wrong. Just as wrong as rooting for the Cubs, silly thick "pizza," and really screwing up a hot dog. How do I know. I am from the northeast.

2. Serious Foods shows way, way too many raised donuts. Super fresh they can be good, but only if one eats 6. One hour after cooking, they are dog food. Cake donuts are REAL donuts, Please show more real doughnuts, not the puffy nothings of raised ones.

IM not so HO, of course.

From Serious Eats

Photo of the Day: Fat in the Fridge

Hmm. in my freezer, I have containers of fat also -- turkey, chicken, beef, goose, lamb and of course, bacon.

Perfect for making a quick roux, and adding broth to a sauce.

From Serious Eats

Who Really Fathered the Everything Bagel?

I will allow cinnamon-raisin bagels to exist alongside plain, poppy and sesame. If you want an onion bagel get a bialy.

Have egg bagels vanished?

From Serious Eats

Candidate Ice Cream Flavors

Hillary, Dillary, Dock

Hillary: I Married a Marshmallow

From Talk

'I Drank your Milkshake!'

Ok, I am from Eastern Massachusetts. We, and those in Rhode Island and southern NH and Maine, consider a milkshale to be milk and syrup processed in a drink blender, Thats is right, no ice cream!

If ice cream is added, it is a FRAPPE or, In Rhode Island only, a CABINET.

I feel sorry for those in less civilized parts who have never enjoyed a REAL milkshake.

From Talk

How to make fried rice like they do at Chinese takeout?

The real secrets to good fried rice are
1. Day or two okd, refigerated soemwhat dry rice,
2. Use thick soy sauce - less thana tsp will flavor a latge batch. Using r egular soy sauce adds to much liquid to the wok and it tends to mush the rice.

From Talk

Gone but not forgotten

Chocolate and caramel pudding cake mixes. The start from scratch ones are not as good.

The Spanish bar cake was a specialty of the A&P and sold under the Ann Page name. I miss it also,

Half coffee ice cream/half orange sherbet, I think it went by the name of Harvard or collegiate.

Sara Lee's orange cake.


From Serious Eats

Hoodsie History

I once, yes, just once, had a vanilla-flavored popsicle. It was blue and absolutely wonderful. I have never seen one since.

In the 1950s, Hoodsies had pictures of actors and actresses on th einside of the top lid, For some reason, they were printed in blue ink.

At Fenway Park, vendors sold 3 flavored Hood ice cream cups.


From Talk

I put ketchup on _____

Ketchup on chocolate cake! Honest, it's good!

From Talk

The Trendiest New Food Ever Invention Thread

Our $842 prix fixe menu includes the following:

The amuse bouche is three wild-sourced Sri Lankan crickets caramelised in sugar extracted from cane from the field in which they (the crickets) were harvested. The hand-thrown pale blue plate evokes the sky at dawn, which is when crickets are caught, and are produced exclusively by various support groups that our discretion forbids us from identifying.
-----
One plate for a table of four, I assume.

From Talk

I would advise a beginner cook to _____

Do not buy "recipe" cookbooks (those with a of of recipes). Do buy book ON food and on cooking. Look for books iwth more narrative than recipes.

You will learn more about how foods go together how to cook than how to follow a possible mediocre recipe.

From Serious Eats

'Top Chef': Made in Manhattan

"Maccioni deserves some generational leeway" No, he deserves scorn for the pompous ass he is.

Sirio Maccioni, who presents the chefs with a special dish—a fillet of halibut wrapped in a thin layer of potato on a bed of leeks and mushrooms. We're told this is a staple dish of the restaurant, but not on the menu, only for VIP diners.

Ya, it's special. What a joke. Hung "successfully duplicates the dish." So much for the wonders of the LaCirque kitchen. The VIP diners should read "The Emperor's New Clothes."


From Serious Eats

Words Into Action: Mario's Tomatillo Sauce Is Hot

Add me to the "I made it too" list. Wonderful and easy.

I poached eggs in some of the leftover sauce. And poured some over sunny-side up fried eggs. Both were excellent.

From Serious Eats

How Do You Eat Your Bagel?

sesame bagel, un-cut, un-toasted with chive cream cheese on the side. i like to break the bagel into chunks and dip into the cream cheese. strange, i know but that's how i love them :)
--
Absolutely correct! Broken pieces of bagel are so much better than the mundane sliced bagels. We get that marvelous bagel crust on both sides of each chew.

From Recipes

Dinner Tonight: Smoky Chipotle-Balsamic Dressing

While not quite as spectacular as reaching the end of the World Wide Web, by combining chipoltes and balsamic, this recipe has now exhausetd the possibilities for combining chic ingreduents. At least, I hope so.

Can we now go back to food?

From Talk

Satisfying & healthy soft foods for those with dental problems?

If you are into cooking, souffles would be a good special treat - both sweet and savory - cheese, spinach, chocolate, coffee, etc.

Other vegetables are excellent mashed - squash, carrots, parsnips. chestnuts. etc. Stewed tomatoes can be served with all types of flavorings - basil, southwestren chili, Provencal, etc.

If you can chew lightly floured and fried food, you can then add croquettes (with the chicken pureed rather than ground).

From Talk

Share your single best recipe

HOISIN CHICKEN WITH CASHEWS

INGREDIENTS
• Marinade
• 2 Tbl Szechuan pepper, ground medium fine
• 2 Tbl soy
• 1 Tbl white wine (I use dry Vermouth almost exclusively as a cooking wine.
• I Tbl oil
• 1 Tsp cornstarch
• 1 Tbl chopped garlic
• 1Tbl chopped/grated ginger
• Oil for stir-frying
• 2 whole, boned and skinned and TRIMMED chicken breasts cut into bite-size cubes
(Pre-boned "cutlets" come in ¼ breast pieces - you'll need 4 cutlets). Although they are advertised as ready-to-cook don't believe it. Trim off any cartilage, fat, and yucky stuff. The "cutlet" may separate into two pieces, the smaller piece is called the "filet mignon" and is highly prized. The French have some old Grande Cuisine recipes using just this piece. Keep in mind that the French gourmets can be quite silly people.)
• 1 can whole water chestnuts, quartered. Sliced water chestnuts are okay, but fine Chinese gourmets prefer that all ingredients be the same basic shape. (Ok, all gourmets can be silly.)
• 2 handsful of cashews
• 3 Tbls Hoisin sauce
• Hot stuff - Chinese chili sauce (1/4 tsp??), Tabasco, or even cayenne pepper to taste
• ½ cup broth
• 4 scallions, chopped coarsely into 2" lengths
• 1 scallion sliced finely
• Extra broth/water and cornstarch slurry to adjust thickness as needed.

Mix marinade and chicken. Let sit for 15 minutes or so. No longer than an hour, no shorter than 5 minutes
Heat wok on HIGH, add oil to film sides and bottom.
Heat wok until oil is almost smoking.
Add chicken in as close to one layer as possible. Let cook, undisturbed. until chicken is almost browned. Turn chicken and begin stir frying
Add long scallions, and water chestnuts. Stir fry briefly
Move food to sides and add Hoisin and hot stuff. Adjust sauce thickness as needed.
Add cashews stir-fry to heat through.

Serve immediately garnished with uncooked, thinly sliced scallions. I like to serve plain boiled rice and buttered green peas with the dish.

From Talk

Who inspired you the most regarding food and cooking?

I rode the same bus to Foodietiown that Sue22 did: "My Mother,........was such an awful cook,.....I swore when I grew up that I would eat nothing but great food for the rest of my life. And I have and still do endeavor to do just that!"

My mother and granbdmother were Irish. That meant pretty much boil it and make it gray. She would boil canned peas for 20 minutes. Lamb was only made into a lambstew that just reeked. Vegetables were always beyond soft. She and my father would make their version of beef chopsuey. Take the cheapest meat and trim absolutley nothing. Add Lachoy canned beansprouts and soy sauce and PRESSURE
COOK it.

She did make a helluva pie though and I don;t even try to match them.

From Talk

"Alone in The Kitchen....

I am much too old, but when no one is looking -- fluffernutters do it. At least I use "natural" chunky pb.

From Talk

What food do you wish you liked, but don't?

I really, really wish I could tolerate even slightly fatty or gristlly or chewy meat textures. There are so many Asian foods that I can't even look at. And now with the in status of pork bellies, another apparentle wonderful dining choice is excluded.

I love all meats, but they must be carefully trimmed of all fat and gristle.

It is sad.

From Talk

Milkshake terminology

Frappes (fraps) are drinkable. They are not supposed to be "any milkshake or malted must be served a) with the straw standing straight up."

A New England "frappe" and a RI "cabinet," as I understand them, need not becoffee flavored. They are ice cream, syryup and milk, what the Flatlanders call a mikshake. A milkshake is New England is milk and syrup without ice cream, which is apparently unknown in the Great Middle.

Lastly, in New England, a "plain" soda is an ice cream soda without ice cream, that is, milk or creamm syrup and soda water. The term "soda" in the 50s and earlier never referred to carbonated soft drinks - they were all ":tonics."

See more comments by CapeCodBob »

Recent Posts

CapeCodBob hasn't written a post yet.

Recent Favorites

CapeCodBob hasn't favorited a post yet.

Polls

From Serious Eats: New York

CapeCodBob answered "Don't care, as long as the food's good and it doesn't get too pricey." to Do You Like Small Plates Dining?

From Serious Eats: New York

CapeCodBob answered "crudo" to Which dishes are you sick of?

From Serious Eats

CapeCodBob answered "Cubed" to How Do You Like Your Ice?

From Serious Eats: New York

CapeCodBob answered "A la carte" to Do you order sushi omakase or à la carte?

From Slice

CapeCodBob answered "Fresh" to Do you prefer canned or fresh mushrooms on your pizza?

From Slice

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

From Serious Eats: New York

CapeCodBob answered "No way! I expect a restaurant to be spotless. " to Would You Eat at a 'C' Restaurant?

From Slice

CapeCodBob answered "No. Grease, for lack of a better word, is good" to Do you blot the grease from your pizza?

From Slice

CapeCodBob answered "Yes, it's the only way I can get anyone to agree on what we order" to Do you order half-and-half pizzas?

From Serious Eats

CapeCodBob answered "A little of both" to Do You Like Crisp or Chewy Bacon?

From Slice

CapeCodBob answered "No. Pizza über alles!" to Do you stop eating pizza when it's hot outside?

From Serious Eats: New York

CapeCodBob answered "Indoors only. " to What's Your Stance on Outdoor Seating?

From Serious Eats

CapeCodBob answered "Yes" to Do you toast your Pop-Tarts?

From Serious Eats

CapeCodBob answered "Getting sunburnt..." to How do you like your toast done?

See more polls by CapeCodBob »

Quizzes

From Serious Eats

CapeCodBob got 60% correct on Quiz: How Much Do You Know About Tofu?

From Slice

CapeCodBob got 40% correct on General Knowledge (aka No Specific Theme Today)

From Serious Eats

CapeCodBob got 90% correct on Quiz: How Much Do You Know About Oysters?

From Serious Eats

CapeCodBob got 40% correct on Quiz: How Much Do You Know About Bagels?

From Serious Eats

CapeCodBob got 60% correct on Quiz: How Much Do You Know About Sushi?

From Serious Eats

CapeCodBob got 70% correct on Quiz: How Much Do You Know About Tropical Fruits?

From Serious Eats

CapeCodBob got 50% correct on Quiz: How Much Do You Know About French Fries?

From Serious Eats

CapeCodBob got 40% correct on Quiz: How Much Do You Know About Ramen?

From Serious Eats

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

See more quizzes by CapeCodBob »

About CapeCodBob

Website:

Location:

About:

Favorite foods:

Last bite on earth: