Recent Comments

From Serious Eats: New York

Legend Brings Serious Sichuan to Chelsea

I just ate there for the first time this past weekend for a party. The meal was fantastic.

From Serious Eats

Serious Reads: In-N-Out Burger, by Stacy Perman

IMO Shake Shack is better than In-N-Out. Of course, Shake Shack is also more expensive and frequently involves a long wait.

I never miss a chance to have either. "resistance is futile"

From Serious Eats

Gift Guide: Kitchen Equipment

As a kitchen gear obsessive I must say this list is fantastic. I love my unicorn magnum plus, splash-proof thermapen, benriner (and kevlar glove, of course), immersion blender, old wagner cast iron skillet and microplane. I really have a bad kitchen gear habit.

For a timer I like my Thermoworks extra big and loud waterproof digital timer: http://www.thermoworks.com/products/timers/extra_big_loud_timer.html

I am a big fan of thermometers in the kitchen. I've got my thermapen, an IR thermometer for reading temps off of pans and my pizza stone, fridge and freezer thermometers, a stay-in-oven thermometer, and a probe thermometer for monitoring roasts. Obsessive, but... there's really no good reason. I'm just obsessive :P

From Drinks

Taste Test: Root Beer

This must be some kind of joke.

*facepalm*

See more comments by DamnAvocado »

Recent Posts

DamnAvocado hasn't written a post yet.

Recent Favorites

DamnAvocado hasn't favorited a post yet.

Recent Polls

From Serious Eats

DamnAvocado answered "20-25 years old" to When Did You Learn to Cook?

From Slice

DamnAvocado answered "I have never gone near the stuff" to What's your experience with grilled pizza?

Recent Quizzes

DamnAvocado hasn't taken any quizzes yet.

See more polls and quizzes by DamnAvocado »

Recent Comments

From Serious Eats: New York

Legend Brings Serious Sichuan to Chelsea

I just ate there for the first time this past weekend for a party. The meal was fantastic.

From Serious Eats

Serious Reads: In-N-Out Burger, by Stacy Perman

IMO Shake Shack is better than In-N-Out. Of course, Shake Shack is also more expensive and frequently involves a long wait.

I never miss a chance to have either. "resistance is futile"

From Serious Eats

Gift Guide: Kitchen Equipment

As a kitchen gear obsessive I must say this list is fantastic. I love my unicorn magnum plus, splash-proof thermapen, benriner (and kevlar glove, of course), immersion blender, old wagner cast iron skillet and microplane. I really have a bad kitchen gear habit.

For a timer I like my Thermoworks extra big and loud waterproof digital timer: http://www.thermoworks.com/products/timers/extra_big_loud_timer.html

I am a big fan of thermometers in the kitchen. I've got my thermapen, an IR thermometer for reading temps off of pans and my pizza stone, fridge and freezer thermometers, a stay-in-oven thermometer, and a probe thermometer for monitoring roasts. Obsessive, but... there's really no good reason. I'm just obsessive :P

From Drinks

Taste Test: Root Beer

This must be some kind of joke.

*facepalm*

From Serious Eats

Boston: The Rapture Breakfast Sandwich from Scups in the Harbour

Scups is awesome. It's fun to take people there to see them be like "where the heck are we going?!" once you get to the harbor. Definitely one of Boston's best spots.

From Serious Eats

Street Food in Taiwan: Pig's Blood Cake

Sounds and looks awesome. Hopefully I'll get a chance to try one.

From Serious Eats

Equipment: How to Choose a Meat Cleaver

I use a Dexter Chinese cleaver as my main knife. I like it a lot. What do you mean when you say it "requires a completely different skill set than Western Knives"? Which skills are you referring to?

From Serious Eats

How to Make a Spanish Tortilla

So easy and so good. I make these fairly often in my cast iron skillet. Instead of flipping, I do a bit on the stove top, and then throw it under the broiler to finish. Sometimes I put fried slices of SPAM layered into the potatoes to add some delicious porkiness.

From Serious Eats

Boston's First Food Truck Festival

Too bad I didn't know about this. I would love to see more food events in Boston.

From Serious Eats

Serious Heat: What's Spicy in Your Fridge?

Sriracha
Tapatio (my favorite all-purpose hot sauce)
Sunchang gochujang
Pickled jalapenos
SPAM Hot & Spicy (better than you think)

From Serious Eats

Vintage Tea Packing Chest Kitchen Cabinets

My mom has an antique armoire and the back panel is made from an old East India Company tea crate. If you move aside the hanging clothing you can see the markings.

Awesome idea, I love these cabinets.

From Serious Eats

Egg in Toast: What Do You Call It?

That wikipedia article used to have a MUCH larger list of names, and the time I last saw it I added the most common term I heard used for these:

Bull's Eyes

From Serious Eats

Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?

I've been lactose intolerant all my life (my mother and sister too). Lactaid pills or the generic branded equivalents work perfectly for me, but I need to take more than they recommend. If I'm eating something dairy-intensive like ice cream I take them periodically while eating. I don't take chances much. Even a small amount of dairy will have noticeable effects. IMO the once-daily pills are no good, since they offer very little "resistance". The take-before-first-bite pills work much better. Aged cheeses and yogurt basically present no problem though.

From A Hamburger Today

NYC's Burger of the Month Club (BOTM)

From their commentary piece on "The Perfect Burger":


"Bacon - A burger must. It should be crispy, not too thick but not too thin, and should add a slight smoky flavor without becoming the main attraction. There should also be enough of it. One slice is not enough."


Bacon is very near and dear to my heart, but certainly not a "must" on a burger! I simply don't understand... I prefer a reviewer to order a burger sans-bacon (unless it's a key component of the chef's creation that he or she doesn't truly consider optional) so as not to throw off their taste buds.

Also, it should be of note that they do have some (strong) opinions on condiments in that article, and it seems apparent they too appreciate a synergy of ingredients, and not just a slab of meat as some above comments say. However, it seems obvious the rift occurring between their club and the AHT commentariat is due to different stylistic preferences.

From Serious Eats: New York

Where to Buy Hamantaschen for Purim

A year is not complete for me without a Purim filled with Hamantaschen from William Greenburg. My Dad always bought them from there, and he has been sending them to me since I left home for college. I just got the box he sent the other night. Thanks, Dad!

I'm going to try baking them eventually, but right now I must nom nom nom.

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Porterhouse is my favorite, but I am not known to turn down steak regardless of cut. If it's beef, I'm going to eat it.

See more comments by DamnAvocado »

Recent Posts

DamnAvocado hasn't written a post yet.

Recent Favorites

DamnAvocado hasn't favorited a post yet.

Polls

From Serious Eats

DamnAvocado answered "20-25 years old" to When Did You Learn to Cook?

From Slice

DamnAvocado answered "I have never gone near the stuff" to What's your experience with grilled pizza?

See more polls by DamnAvocado »

Quizzes

About DamnAvocado

Website:

Location:

About:

Favorite foods:

Last bite on earth: