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From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

a Japanese-style chef's knife that I got my brother for his wedding is my favorite. I've only used it a handful of times, but that D handle is so comfortable.

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

I gifted my favorite knife to my brother as a wedding present, I only know it's my favorite because I've done a little bit of cooking at his place. It's a Japanese folded steel chef's knife, and it fits my hand so well... ::sigh::

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DaveRud answered "Yes" to Do you like oysters?

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Recent Comments

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

a Japanese-style chef's knife that I got my brother for his wedding is my favorite. I've only used it a handful of times, but that D handle is so comfortable.

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

I gifted my favorite knife to my brother as a wedding present, I only know it's my favorite because I've done a little bit of cooking at his place. It's a Japanese folded steel chef's knife, and it fits my hand so well... ::sigh::

From Serious Eats

Cook the Book: 'Home Made'

I like to get a duck, cure the breasts, render the fat (thereby making some cracklings), confit the legs, and make stock with whatever is left. The cured breast only takes a couple weeks and it's probably my favorite food on earth.

From Serious Eats

Does 'Game of Thrones' Make You Hungry?

I was inspired to try horse heart tartare, but my local butcher wouldn't cooperate.

From Serious Eats

Sponsored Giveaway: Enter to Win Tervis Products

my favorite cups are exactly 8 oz., perfect to keep from drinking too much iced coffee

From Drinks

Taste Test: Apple Soda

Apple Sidra from Taiwan would score a 10

From Serious Eats

Cook the Book: 'The Japanese Grill'

I'm gonna find some tare and grill up some akahorumon. The best horumon.

From Serious Eats

Market Scene: Ferry Plaza Farmers' Market, San Francisco

ume plums make umeshu! it's a great introduction to infusing liquors... so long as you don't mind waiting a year

From Serious Eats

Seriously Delicious Holiday Giveaway: Truffle Lovers Pasta

mmm, I used to buy a relatively inexpensive black truffle cheese at Trader Joe's that I found quite addictive

From Serious Eats

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

I cure the breast, confit the thigh, render extra fat, and make stock from the carcass

From Serious Eats

Seriously Delicious Holiday Giveaway: La Belle Farms Foie Gras

Whenever I buy a duck I cure the breast, render the fat, confit the thighs and make stock with the carcass. Nothing remains!

From Serious Eats

Cook the Book: 'Put 'em Up!'

I love pressure canning tomato sauces, salsas, and gazpacho

From Recipes

How to Make the Creamiest Scrambled Eggs

James Bond's egg recipe from "007 in New York" is also smooth.

Between him and Nero Wolfe, smooth eggs have great fictional pedigree!

From Talk

KYOTO, JAPAN on a budget...

My favorite restaurant in the world is a place called Sarasa. Now there are (last I checked) three of them, but I like the original, tucked deep in a residential area is the best. It's next door to a great onsen (they have indoor and outdoor bathing areas, a few with jets, and even an electric pulse bath that makes your muscles twitch) and there's also a youth hostel on the same block.

Anyhow it has a really laissez-faire menu, including Thai and Indian curries, rice bowls, and a few shochu mixed drinks. Lassis too! Oh and green tea tiramisu. It's a great place to chill after taking a hot bath. I haven't been there in a couple years, but they had shelves of comics and books and an old school gameboy to play tetris on.

From Serious Eats

Kombucha: The Acquired Taste for Funky-Tasting Fermented Tea

I brew about two gallons a week for myself and my friends and I adore the stuff. I don't drink it for any of the purported health benefits but rather for the pleasantly sour and refreshing flavor. It's like soda without that goopy sugar flavor. Serving it over ice makes a world of difference for the skeptical.

I recommend using a little bit of hibiscus tea in the mix, it tastes fantastic. It might be my imagination but it seems to brew more quickly with hibiscus as well.

Incidentally I once drank some Japanese kombucha (the seaweed stuff) and it was horrifying. Muddy ocean flavor in a hot beverage, without the benefit of being a salty soup. I might have liked it chilled though. In Japan they call our kombucha "koucha no kinoko" or black tea mushroom. It's really hard to find over there.

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.

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Polls

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DaveRud answered "Yes" to Do you like oysters?

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Quizzes

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DaveRud got 50% correct on What's Your Ice Cream IQ?

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