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From Serious Eats

The Latest in Pierre Herme's World of Macarons

Real wasabi tastes like a rainbow: dewy, floral and vague. There's a feeling that somewhere in the distance is the sharp lightning of horseradish burn, but it's long past over the horizon and out of sight. It tastes like a prism hidden in refreshing mist.

Fake wasabi, on the other hand, is like being hit over the head with a sack of compressed dirt.

From Serious Eats

Why Isn't Chinese Food Hip?

The short answer is we don't have the good stuff yet. The long answer has something to do with how heavy the stuff we do have can be.

Here's a lovely article on the subject by Nina and Tim Zagat:
http://www.nytimes.com/2007/06/15/opinion/15zagat.html

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Recent Comments | Response to Comments

From Serious Eats

The Latest in Pierre Herme's World of Macarons

Real wasabi tastes like a rainbow: dewy, floral and vague. There's a feeling that somewhere in the distance is the sharp lightning of horseradish burn, but it's long past over the horizon and out of sight. It tastes like a prism hidden in refreshing mist.

Fake wasabi, on the other hand, is like being hit over the head with a sack of compressed dirt.

From Serious Eats

Why Isn't Chinese Food Hip?

The short answer is we don't have the good stuff yet. The long answer has something to do with how heavy the stuff we do have can be.

Here's a lovely article on the subject by Nina and Tim Zagat:
http://www.nytimes.com/2007/06/15/opinion/15zagat.html

From Serious Eats

The Cheese-Rolling Phenomenon

I just saw something about this on a Japanese variety show.
They sent a guy and he ended up coming in second place.

Oof, here it is

From Serious Eats

Photo of the Day: Soup Dumpling In Spoon

Is it safe to assume that the effect is achieved with the help of gelatin?

From Serious Eats

More in Food Shortages: Japan Is Running Out of Butter

My local grocery has one of those signs alongside full shelves of butter. I live right between two dairy rich regions (Takachiho and Aso), so I guess I'm in a unique position.

In my experience, the bread available in Japan tends to be exclusively flavored with butter... so I'm hoping this shortage will prompt some introspection among the nation's bakers. My fingers are crossed for some Pacific sourdough.

From Recipes

Cook the Book: Black Bottom Cupcakes

unsweetened chocolate lava with cayenne pepper

From Talk

What kind of oil do you use for cooking?

Walnut oil is phenomenal for shiitake mushrooms.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner aespsg, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

maybe the squash with sesame, maybe not for Thanksgiving day but the days to follow

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I can't stop thinking about Bittman's turkey. I think I'm going to try that this year!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Honey-Brined and Smoked Turkey sounds like a winner to me! I'll probably do it on the Weber, occasionally adding a few pieces of wood to the coals. I can't wait!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Brussels Sprouts and Apples with Brown Mutter and Cream look amazing.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Sautéed Brussels Sprouts With Bacon .. can't go wrong with veggies wrapped in bacon

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I love my turkey, so turkey stuffed turkey is the meal for me.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The honey brined smoked turkey sounds amazing!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Brussels sprouts with bacon. Free turkey please?

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pumpkin cheesecake is the most tempting one (although I like about hal the recipes there).

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Walnut Cranberry Quickbread. Sound great anytime.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Pumpkin Brioche Bread Pudding posted by Kerry Saretsky...

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