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From Serious Eats

How to Make a Rainbow Cake

Yeah MattBites posted a zebra cake on his blog like this that was just chocolate and vanilla. I'm totally doing this next time I make a yellow or white cake....

From Slice

Caffe Florian: A Tourist-Free Gem in Hyde Park, Chicago

Pssst The Florian is _west_ of the museum. The only thing east of the museum is the lake :)

From Serious Eats

Photo of the Day: 300 Minute Egg

I've done this a few times. It totally rocks and is ever so tasty. You can also do them in a crock pot set to warm....

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From Talk

Looking for a particular cake name.

From Talk

What's your favorite recipe to showcase duck eggs?

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Recent Comments | Response to Comments

From Serious Eats

How to Make a Rainbow Cake

Yeah MattBites posted a zebra cake on his blog like this that was just chocolate and vanilla. I'm totally doing this next time I make a yellow or white cake....

From Slice

Caffe Florian: A Tourist-Free Gem in Hyde Park, Chicago

Pssst The Florian is _west_ of the museum. The only thing east of the museum is the lake :)

From Serious Eats

Photo of the Day: 300 Minute Egg

I've done this a few times. It totally rocks and is ever so tasty. You can also do them in a crock pot set to warm....

From Serious Eats: New York

The Best Jewish Delis: What's Your Favorite?

Zingermans blows the doors off Shapiros any day. And I've heard that Katzinger's is but a pale ghost of Zingermans. I've just moved to Columbus so I haven't had a chance to verify it for myself yet. If you're interested in a dining partner when you check it out, let me know. There's also Dannys Deli (a branch of the one in Cleveland) which has pretty good corned beef (though a bit dry) but their rye bread may as well be WonderBread(tm)

From Serious Eats

Cooking With Kids: School Lunches

We have a bunch of things that go into the kid's lunchbox. He particularly is fond of nuts (peanuts or cashews), a variety of cheeses, apples, dried apricots or raisins. Also whole wheat pasta is a big hit as is home made pizza. Meat-wise, cured meats such as ham and salami are unsurprisingly a big hit, but leftover pork chops, chicken and beef are also popular. He's tried the school provided lunch a few times and has uniformly hated it, which I am very grateful for.

From Talk

How do you flavor your popcorn?

Butter and salt if I'm popping it myself. I do have a serious weakness for that slightly sweet Kettle Korn^H^H^H^H Krack stuff too though....

From Talk

Looking for a particular cake name.

bcjazz, yes Yes YES! That's it exactly! Thank you so very much. You rock!

From Talk

Whole grain baking...

It works great with just about anything that doesn't need serious gluten development. For breads and pizza dough, I usually add gluten powder otherwise they can come out somewhat dense.

From Talk

Post your profession...

35 year old, computer security geek, recently relocated to Columbus from the Bay Area via Ann Arbor. I've been cooking since I was 5 though never really got into baking until the last year or so where I've been obsessing over pie crust and pastries.

From Talk

What's the weirdest thing you've ever put on the grill?

Donuts. especially powdered or glazed ones. They caramelize delightfully.

From Talk

What do you think of the new site?

Alaina:

Thanks for the quick response. Everything is working great now!

-DM

From Talk

What do you think of the new site?

It looks great. Unfortunately, the rss feed is broken :(

From Talk

Question of the Day: What's the best food song?

I can't believe no one has brought up either "Cheeseburger in Paradise"

From Talk

Old School NYC bagels?

Zingermans in Ann Arbor, MI

From Talk

Is there such a thing as a responsible and environmentally friendly take-out container?

A bunch of restaurants in the bay area and boston area have started using these flat (about 2" deep by 10-12" in diameter) opaque bowls with clear plastic lids from Newspring, called Versatainer. They are still plastic but we save them all and use them all the time for storing leftovers and taking food to work and on planes and what not. The empty ones also stack really well. They're also microwave and dishwasher safe

From Talk

Question of the Day: What's your Favorite Brand of Knife and Why?

My favorite is my Wusthoff 8" Chef's knife. I'm also quite fond of both my paring knives, one also from Wusthoff and the other from Cutco. Yes that Cutco. It was relatively inexpensive, holds a good edge and has a killer handle...

From Talk

Lamb Ribs other than Braising any other ways to cook?

Rub them generously with salt, pepper, cayenne and garlic powder. Wrap them in foil and bake at 200-225^F until tender. Depending on how thick the ribs are this will be between 4-6 hours. When done, turn oven up to 450, unwrap ribs and brush on the sauce of your choice and let it caramelize. Alternatively, throw them on a hot grill to crisp up.

From Talk

Question of the Day: Boneless Buffalo Wings—Do They Fly?

They're tasty and certainly less messy, but they're still too much like mcnuggets dipped in buffalo sauce. I vasty prefer real wings, I find them crispier and usually moister.

From Talk

Good simple pizza in SOMA, SF?

Have you tried Pizzeria Delfina over in the Mission? I've only been there once, but it was quite nice...

From Talk

Chinese Pork Buns- Baked, Not Steamed Char Siu Bao

Yes please. I've tried all sorts of recipes, and the dough is never right. If someone has a recipe, please please please share.

From Serious Eats

A Toast from Serious Eats

Looks fabulous. I'm looking forward to what's to come...

From Serious Eats: New York

The Best Jewish Delis: What's Your Favorite?

Oh man, I think I am going to plan a Deli tour of NYC. I am from Vancouver, BC and we have Kaplans which has been around since the 50's I believe, but it is not so good, not anymore. Other than that we have NOTHING here. As for the comment about Montreal, I don't agree that Montreal bagels are the best, I don't like them chewy I like them the way I grew up with them which are more doughy. Also we don't have smoked meat in Vancouver, but rather corned beef.

Anyway I did go to Artie's when I was in NY three years ago as well as Katz' and preferred Artie's by a longshot.

I am sad that I have missed out on all the great deli's from a bygone era, I may never get to experience the atmosphere and tastes that I grew up yearning for.

From Serious Eats: New York

The Best Jewish Delis: What's Your Favorite?

I live in Jersey and so far the best Jewish Deli is in Cherry Hill. It's called the Kibitz Room. The Matzo ball soup is to die for, the liver knish is one of the best I have ever tasted. When I need a Kibbitz "fix" I go for the pastrami sandwich with chopped liver on pumpernickle, a liver knish and matzo ball soup and their pickles and green tomatoes. The matzo ball soup and the knish get eaten later for dinner. The sandwiches come half or whole and they also have a humongous sandwich called the g.b.m.f. It is insane. It took four of us to eat it. Next time anyone is in Jersey and close proximity to Cherry Hill, try them. The deli guys are a riot and they do kibitz with you and the waitresses are funny.

From Talk

Question of the Day: What's the best food song?

I sang this one in elementary choir and it's still sticks!

"In today's noodle soup, alphabetic;
there's a fly looking weak and pathetic.

In the noodles he spells out a message!
SOS, send a raft, or canoe.

Look the fly still continue's the message!
And PS, I did not like the soup."

From Talk

Question of the Day: What's the best food song?

I love "Lunch Lady Land" too, by Adam Sandler. "Sloppy Joe, Sloppy-sloppy Joe...." classic.
But, in a nod to a post I did a few days ago, who can forget Rapper's Delight by the Sugarhill Gang?
"like a can of beer that's sweeter than honey
like a millionaire that has no money
like a rainy day that is not wet
like a gamblin fiend that does not bet
like dracula with out his fangs
like the boogie to the boogie without the boogie bang
like collard greens that dont taste good
like a tree that's not made out of wood
like goin up and not comin down
is just like the beat without the sound no sound
to the beat beat, ya do the freak
everybody just rock and dance to the beat
have you ever went over a friends house to eat
and the food just aint no good
i mean the macaroni's soggy the peas are mushed
and the chicken tastes like wood
so you try to play it off like you think you can
by sayin that you're full
and then your friend says momma he's just being polite
he aint finished uh uh that's bull
so your heart starts pumpin and you think of a lie
and you say that you already ate
and your friend says man there's plenty of food
so you pile some more on your plate
while the stinky foods steamin your mind
starts to dreamin'
of the moment that it's time to leave
and then you look at your plate and your chickens slowly rottin'
into something that looks like cheese
oh so you say that's it i got to leave this place
i dont care what these people think
im just sittin here makin myself nauseous
with this ugly food that stinks
so you bust out the door while its still closed
still sick from the food you ate
and then you run to the store for quick relief
from a bottle of kaopectate
and then you call your friend two weeks later
to see how he has been
and he says i understand about the food
baby bubbah but we're still friends..."

From Talk

Question of the Day: What's the best food song?

"Prepare yourself and you know it's a must...gotta have a friend in cheese sauce..."

What? What's that you say? 'Gotta have a friend in Jesus??" Oh, whoops. Well, whatever, it works my way, too!

From Talk

Question of the Day: What's the best food song?

Spam monty python
If I knew you were coming I'd have baked a cake Andrew sisters

From Talk

Question of the Day: What's the best food song?

"Grandma Put Summer In A Jar." Great song, I think sung by John Brown.

From Talk

Question of the Day: What's the best food song?

A second vote for "Cheeseburger in Paradise!" It's my dad's favorite song---I've always told him we'll dance to THAT at my wedding!

From Talk

Question of the Day: What's the best food song?

"Kitchen Man" by Bessie Smith, but I think it might not really be about food.

From Talk

Question of the Day: What's the best food song?

Come on a-my house (Rosemary Clooney)
Party on the Mountain (The Nitty Gritty Dirt Band)

From Serious Eats

How to Make a Rainbow Cake

I don't understand why some folks feel the need to look down at anything even remotely fun when it comes to food.

I think I'll make one of these this weekend. I want to try to make a Spira-Graph-style cake. I think I can put the cake pan off center on a Lazy Susan and spin it while I add the batter.

From Serious Eats

How to Make a Rainbow Cake

What's with rising popularity of rainbow cakes in blogs these days? The sight of rainbow cakes repulses me.

That said, if a slice were presented to me I might not turn it down. I fear that I'd like it.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Thank you for participating, and congratulations to our winner: royny23. Winner has been notified by email and also appears on our Contest Winners page.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

I just like bread. Put bread on it. Ham and bread. Bread and Ham. Bready. Hammy. Yummy.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Mayo, grainy mustard, gruyere and hopefully a wonderful slice or two of D'Artagnan ham that I won on toasted, seeded rye.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

I love ham and swiss on toasted rye. Thanks so much for this yummy giveaway.

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham

Applewood bacon,swiss,roasted red pepper,cream cheese on 9 grain,Oh Yeah!

Recent Posts

From Talk

Looking for a particular cake name.

From Talk

What's your favorite recipe to showcase duck eggs?

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