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From Recipes

Cooking From the Glossies: Asparagus and Mushroom Tart

Tart? looks like a sauceless pizza to me.

Duc_m750 at 4:58PM on 04/15/09

From Serious Eats

Mayonnaise Is Second Most Popular 'Treat' For American Dieters

Margarine, really? Gimme butter.

Duc_m750 at 4:12PM on 01/22/09

From Serious Eats

Cook the Book: Jamie at Home

I love butternut squash macaroni and cheese. It's wonderfully rich, and not terrible for you with the added squash If you make it with wholewheat pasta.
AO

Duc_m750 at 4:08PM on 12/29/08

From Recipes

Healthy & Delicious: Barley Risotto

I wonder how long until you get a DMCA / C&D for having the gumption to republish a Cooks' recipe. Those guys despite having some good recipes, are a bunch o' wankers when it comes that that stuff.
AO

Duc_m750 at 12:45PM on 12/29/08

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From Recipes

Cooking From the Glossies: Asparagus and Mushroom Tart

Tart? looks like a sauceless pizza to me.

Duc_m750 at 4:58PM on 04/15/09

From Serious Eats

Mayonnaise Is Second Most Popular 'Treat' For American Dieters

Margarine, really? Gimme butter.

Duc_m750 at 4:12PM on 01/22/09

From Serious Eats

Cook the Book: Jamie at Home

I love butternut squash macaroni and cheese. It's wonderfully rich, and not terrible for you with the added squash If you make it with wholewheat pasta.
AO

Duc_m750 at 4:08PM on 12/29/08

From Recipes

Healthy & Delicious: Barley Risotto

I wonder how long until you get a DMCA / C&D for having the gumption to republish a Cooks' recipe. Those guys despite having some good recipes, are a bunch o' wankers when it comes that that stuff.
AO

Duc_m750 at 12:45PM on 12/29/08

From Recipes

Meat Lite: Mushroom and Chicken Risotto

I made this last night, I found it to be quite excellent. My wife, who is not a rice fan enjoyed the roast chicken. I hope to make a squash / pumpkin variety some time next week...
Thanks for sharing.

Duc_m750 at 9:23AM on 11/12/08

From Serious Eats

Serious Cheese: Counting Money? No, Counting Sheep

Considering it? I just bought a _small_ farm last summer, and have started small, with some laying hens, but fully intend to be fully engaged in the farmers market scene next summer.

Duc_m750 at 5:39PM on 11/11/08

From Serious Eats

Expensive Wine, So Five Minutes Ago

I'm quite fond of South American Malbecs.
Affordable, drinkable, great with a steak.

Duc_m750 at 3:19PM on 11/07/08

From Serious Eats

Chewing the Fat: Alton Brown on Donuts

Is this the only segment we'll get? I'm already craving more!

Duc_m750 at 9:18AM on 10/30/08

From Recipes

Dinner Tonight: Skirt Steak with Tomatillos, Two Ways

Both Skirt and Flank are very under appreciated in the states. When prepared properly, both have great flavor, and are tender.
I'm going home and grilling up a flank myself!

Duc_m750 at 5:46PM on 10/20/08

From Talk

What to have with PB&J?

Apples, grapes, or a crunchy carrot stick.
Maybe some pirate booty, or smart food.

Duc_m750 at 4:25PM on 09/08/08

From A Hamburger Today

Grilled: J. Kenji Alt

well, fries, I didn't give that much of a thought; I'm not a battered / coated fries guy, but I'm down with spicy / seasoned fries. I don't consider as a comparison to regular fries, they are a separate category; just like sweet potato fries.

Duc_m750 at 4:18PM on 09/08/08

From A Hamburger Today

Grilled: J. Kenji Alt

@kenjialtci - Umami, I've never heard that about anchovy, but I don't know too much about it. I personally don't care if you add or don't add, but I do find burgers that have egg, and seasonings, and onion to be more meat loafy than burgers. One exception, and that is adding a slice of blue cheese between thin burgers. It's intent is to cheese, not to season the meat.
(sorry to be so quick, I think I came off wrong in my comment)
AO

Duc_m750 at 3:46PM on 09/08/08

From A Hamburger Today

Grilled: J. Kenji Alt

Contradiction?
Coating fries is a sin in my book akin to adding stuff to the patty before forming it.

plus a "secret" ingredient. Hint: it comes from the sea and rhymes with Bon Jovi

--
You can't say it's sacralidge to add stuff, then hint at adding it yourself...
Make up your mind; its either it's meat only or your adding stuff to it.

AO

Duc_m750 at 1:51PM on 09/08/08

From Serious Eats

Hot Dog Bun Grilling Jig

It only a problem if you use the inferior non new england style hot dog buns. These toast just fine and don't break.
http://www.angiedawn.net/blog/2006/06/new-england-style-hot-dog-buns.html

AO

Duc_m750 at 8:46PM on 09/05/08

From Serious Eats

Serious Eats City Guide: Philadelphia (Way Beyond the Cheesesteak)

There's a lot, a lot of culture there.

Duc_m750 at 9:41PM on 09/04/08

From Serious Eats

Eat Kangaroo, Save the Earth?

I had it a year or so ago.
http://www.flickr.com/photos/m750/515579002/in/set-72157600271166410/
It was kinda beefy, I enjoyed it.

Duc_m750 at 10:14PM on 08/17/08

From A Hamburger Today

'Top Chef' Alum Brings Burgers, Fedoras to Capitol Hill

lol @ Southern_bella - shame she'll never read your comment, as a blogger you can't afford to go to a _real_ restaurant... :roll:

- I'd certainly eat at one of the top chef places. I'm bummed Blaze up closed. Spike, although a little underhanded in the competition, knows his meat...

Duc_m750 at 10:48PM on 07/08/08

From Serious Eats

Photo of the Day: Patriotic Hot Dog from Nathan's

If it ain't on a 'new england' style bun, served with gouldens spicy brown mustard with onions and relish, It's is not quintessential.

Duc_m750 at 10:46PM on 07/02/08

From Talk

SE users: please introduce yourselves.

I'm late to the party, but...
I'm Aaron, 30, living in rural MA. I'm a home cook, nothing too fancy. I grew up watching The frugal gourmet, and yan can cook on PBS as a kid. I love trying new dishes, but as of late have been trying hard to eat local / in season foods. I write about what I make once in a while here: http://www.crankynstinky.com
I'm also a cyclist in constant training, and a all around gadget geek.
AO

Duc_m750 at 9:08PM on 04/27/08

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About Duc_m750

Website: http://www.crankynstinky.com

Location: Pepperell ma

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