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From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Like piehole I don't eat olives but I love olive oil! I could make a meal out of spicy olive oil and bread alone, so good.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Might sound sort of random, but some of our best dinners was homemade pork gyoza (Japanese dumplings) on a huge electric skillet on the middle of our dining room table :-)

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

It's a close one between Serious Eats (duh) and Pioneer Woman (double duh)- best photos and the most informative!

From Serious Eats

Cook the Book: The Southern Italian Table

A simple pomodoro sauce on pasta, especially for these cold rainy days we've had lately!

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From A Hamburger Today

The Burger Lab: The Fake Shack

From Photograzing

Ghost Brownie Pops for Halloween

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Whimsical Autumn Cookies

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Chocolate Chip Cookie Cake

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Recent Comments | Response to Comments

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Like piehole I don't eat olives but I love olive oil! I could make a meal out of spicy olive oil and bread alone, so good.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Might sound sort of random, but some of our best dinners was homemade pork gyoza (Japanese dumplings) on a huge electric skillet on the middle of our dining room table :-)

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

It's a close one between Serious Eats (duh) and Pioneer Woman (double duh)- best photos and the most informative!

From Serious Eats

Cook the Book: The Southern Italian Table

A simple pomodoro sauce on pasta, especially for these cold rainy days we've had lately!

From Serious Eats

Cook the Book: Pumpkin Baking

Pumpkin chocolate chip cookies, Pumpkin muffins, Pumpkin pancakes, so many great recipes this time of year!

From Talk

SE'er Food Blogs

What a fun thread! Mine's still in its infancy, and most of it links right back to stuff I like on SE, but here it is: http://neverturndownacupcake.blogspot.com

From Serious Eats: New York

Char No. 4: Bourbon, Barbecue, And Pork In Cobble Hill

Great pics! The house-smoked BLT looks like a Japanese katsu-sandwich on steroids, haha.

From Serious Eats: New York

O is for Oysters and Okonomiyaki at Jimmy's No. 43

Thanks for fixing the link!

And yes, buffaloplease is right- in Japan "kitsune-iro", or fox-colored, is a common way of describing food as "browned". Although I imagine it looked pretty funny to you, thinking the girl was either dreaming of kittens or wanting EAT kittens, haha.

From Serious Eats: New York

O is for Oysters and Okonomiyaki at Jimmy's No. 43

Cool idea! Okonomiyaki isn't my favorite Japanese dish, but it's definitely enjoyable if done right.

PS- the link at the end (for the Japanese recipe) goes to a place called garbage plate... ?

From Serious Eats

Cook the Book: 'Japanese Hot Pots'

Some of my favorite meal soups are probably in this cookbook :o) Lots of family hot pot meal action growing up- love the use of fresh ingredients and simple seasoning that are trademarks of Japanese cooking.

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook that was actually given to me (and not a hand-me-down) was a Barefoot Contessa cookbook :o)

From Serious Eats: New York

Sugar Rush: Tiny Cupcakes at Baked by Melissa

I'm all for "mini" things usually but this photo made me sad

From Serious Eats: New York

To Sir Cutlets, with Love

Is it weird that I would sort of LOVE to get this in the mail?

From Serious Eats

Cook the Book: 'Bite-Size Desserts'

Cupcakes (more of a 3-bite affair, but still), Trader Joe's mini peanut butter chocolate cups, and chocolate truffles!

From Serious Eats

Juustoleipä, an Excuse to Dip Cheese in Coffee

@ChloeA: I was just about to ask the same thing! It looks identical, even down to the label.

From Serious Eats

Preview of Tonight's 'Top Chef' Season Six Premiere in Las Vegas

Was the "Top Chef"/ "Tom Chef" a slip on purpose? Everyone hearts Tom !

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

A little of this, a little of that- I like grazing moreso when I'm by myself. Also, noodles- usually some sort of somen or soba noodles, plain with dipping sauce, nothing fancy but so delicious.

From Serious Eats

Cook the Book: Easy Gluten-Free Baking

Fresh-baked baguettes, Japanese Cheesecake or Strawberry Shortcake, Bagels, I can't pick just one!

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Falafel, guacamole, panzanella salad, or a colorful veggie lasagna

From Serious Eats

Cook the Book: 'The Barcelona Cookbook'

Most memorable would have to be the first time I ever tried it! Jaleo in Bethesda, MD, a few years back :-)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Yum! Warm mixed olives with fennel, orange zest and Anaheim chile. My favorite olive is the gaeta.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Kielke and farmer sausage with "gravy" (aka cream sauce with onions). Oh thank goodness for Mennonite roots. If only I worked like a farmer to work it off.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

My olive of the moment is garlic-stuffed green. Yum!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I have never meet an olive I didn't love. Since I am just back from Madrid, I will say arbequina olives with a nice red wine at an outdoor tapas bar.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Not really a huge fan of olives but olive oil is a wonderful thing.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I still remember the first time I had a kalamata olive. I was 13 years old, and my family had decided to picnic with some friends along a river. One person had brought along a bunch of kalamatas and was raving about them. I was eager to try one, but when I did, I thought they were awful. But after eating them at random intervals over the years, I've grown to love them; they're now my favorite :)

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

I love pot roast with roasted potatoes, onions, and carrots. YUM!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

been craving saltiness lately and it's been satiated with the kalamata olives. :)

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

the little spanish arbequina olives, hands down.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Spaghetti and meatballs always goes over well here.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

My family would be happy if I'd make them chicken and dumplings at least once a week. (And it's so easy!)

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

My family did roast chicken dinners every Sunday when I was growing up. Can't beat grandma's cooking!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love olives! My favorite depends on my mood - sometimes cerignola, sometimes arbequina, sometimes picholines, sometimes nicoise, sometimes picual, sometimes manzanilla - give them all to me.

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Oh, I love olives so very much. It's a toss-up between a buttery cerignola or the always delicious kalamatas...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Never met an olive I didn't love. My current favorite is picholine. It will be something else next week...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Yes, I'm boring, but I'll pop kalamata after kalamata in my mouth just like candy (but picholines are nice too, and Gaetas... )

From Serious Eats

Cook the Book: 'New Classic Family Dinners'

Layer sauerkraut in a casserole dish, place pork chops on top and season (I use cracked black pepper, garlic powder and smoked paprika), cover with lid or seal with foil, bake in 400 degree oven for 45 minutes. I like to make mashed potatoes with it, but have also just done steamed veggies on the side.

Recent Posts

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Recent Favorites

From A Hamburger Today

The Burger Lab: The Fake Shack

From Photograzing

Ghost Brownie Pops for Halloween

From Photograzing

Whimsical Autumn Cookies

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Chocolate Chip Cookie Cake

From Photograzing

louboutin macarons

From Recipes

How to Make a Pizookie, or a Pizza-Cookie

From Photograzing

"Pinkberry" style frozen yogurt popsicles

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