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From Serious Eats: New York

Win Tickets To 'Uncork New York' At City Winery

Don't have just one, but I've had a lot of great Finger Lakes rieslings.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Nicoise were the first to make me realize that I actually like olives, just not crappy canned ones.

From Serious Eats: New York

Peeler Guy's Daughter Now Selling Peelers

I'm pretty sure she was out there (in Union Square at least) directly after he died, although I hadn't seen her much lately.

From Serious Eats

Cook the Book: 'Gourmet Today'

The first book I remember using was the Mrs. Fields Cookie Book, when I was still in elementary school. It had some great recipes, although I remember it was quite a revelation when I realized that most of the drop cookie recipes were pretty much the same (not counting whatever add-ins there were.)

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Recent Comments | Response to Comments

From Serious Eats: New York

Win Tickets To 'Uncork New York' At City Winery

Don't have just one, but I've had a lot of great Finger Lakes rieslings.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Nicoise were the first to make me realize that I actually like olives, just not crappy canned ones.

From Serious Eats: New York

Peeler Guy's Daughter Now Selling Peelers

I'm pretty sure she was out there (in Union Square at least) directly after he died, although I hadn't seen her much lately.

From Serious Eats

Cook the Book: 'Gourmet Today'

The first book I remember using was the Mrs. Fields Cookie Book, when I was still in elementary school. It had some great recipes, although I remember it was quite a revelation when I realized that most of the drop cookie recipes were pretty much the same (not counting whatever add-ins there were.)

From Serious Eats

Cook the Book: 'Dishing Up Vermont'

mmm, New York apples and berries. And wine and beer!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

While I am a pretty good baker, the best stories are always the catastrophes. I'll always remember the time in high school when my friends and I were baking a chocolate bombe that used both bittersweet and unsweetened chocolate. Both chocolates had been chopped into chunks, but someone had accidentally mixed the two together, and we resorted to tasting each one to sort them out. Of course, none of us had very developed tastes for bitterness at the time, so all you heard was, "Sweetened. Sweetened. Aghh, unsweetened!"

From Serious Eats: New York

Win Tickets to Blue Point Brewing Company's 10th Anniversary in Long Island

Pretty much anything from Smuttynose (especially the Brown Dog Ale), out of Portsmouth, NH

From Serious Eats: New York

Arepa Crawl in Williamsburg

Man, that mystery sauce at Caracas is good! Every time we go to the location in the East Village, we'll finish about half of the squeeze bottle by the time we're done.

From Serious Eats

Cook the Book: 'Baked, New Frontiers in Baking'

At least as a teenager, they were these brownies that a friend and I would make, topped with creme de menthe frosting and a chocolate glaze. (We made a huge amount of money on them at bake sales, too.) I still like them now, although they're a bit too one-note sweet.

From Serious Eats

Blogwatch: Culinary Fool's Maple Cream Cookies

We used to have them up in New Hampshire in our college convenience store. I spent quite a bit of dining hall money on these maple goodies.

From Talk

Best apple for pie?

I second (or third, or fourth, or whatever) the Northern Spies. I've also heard that Rhode Island Greenings (another heirloom) are supposedly some of the best pie apples, although I haven't yet been able to find them.

From Serious Eats: New York

Sweet Ticket Giveaway, Week 2: What's Your Favorite Childhood Dessert Memory?

My mother's trifle. Nothing better than a mound of fruit, whipped cream, lady's fingers and creme anglais.

From Serious Eats

Updating Our Menus: New Site Navigation

I'm glad to have the columns button. However, I always found it annoying that you couldn't browse the posts in a column back past one screen. For instance, if you click on Cocktail Concoctions, the oldest post shown is March 13, 2008, even though the column was running before then. Is there a way to get a link to older posts or something at the bottom of the page, so we you could read everything that had been written in the column?

From Serious Eats

Cook the Book: 'Sweety Pies'

The kabocha squash pie with a gingersnap crust that I made for the first Thanksgiving at my girlfriend's parent's house. It was delicious, the first time I had (successfully) made a sqash/pumpkin pie from the actual vegetable as opposed to from a can, and it made a good impression to boot.

From Slice

Ugh! Three Bucks a Slice

Not to be a pedant, but thirty slices at $3 each is $90. Now, if they were all Di Fara slices...

From Serious Eats

Valentine's Day Chocolate Giveaway

dark, although I often do have a weakness for white

From Serious Eats

Cook the Book: 'Chocolate Holidays'

brownies, chocolate bars, ice cream... really, whatever you put in front of me.

From Serious Eats

Seriously Delicious Giveaway: Zingerman's Gift Certificate

Extra sharp Cabot for me, for sentimental reasons if nothing else.

From Serious Eats: New York

Win Tickets To 'Uncork New York' At City Winery

Heitz Cellar Cabernet Sauvignon. A classic American that can compete with any old world wine.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Congrats to our winner gargupie, and thank you to everyone who entered. We have notified the lucky new olive oil owner and updated our Contest Winners page.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Any olive cured any way, I love them all. I have a small dish every day after work with a glass of wine. or beer. or whatever is available.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Blue-cheese stuffed olives, in a dirty vodka martini!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

arbequina olives are my personal favorites - and not just because they're fun to say! as always, feta makes anything taste better and these two go great together

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I love ALL olives. The more the merrier. Kalamata, Black, Green, Nicoise bring it on! What a beautiful idea & a great opportunity! I would love to showcase this on my site!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I'm not a fan of olives, but I do love olive oil!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Kalamatas are amazing, but I'm a huge fan of the black Greek/Turkish ones, not sure of the name...

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Moroccan oil-cured are my favorite, the wrinkled ugly things.

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

Nicoise are definitely my favorite, but I'm a sucker for jalapeno-stuffed green olives too!

From Serious Eats

Weekend Giveaway: Nudo Olive Tree Adoption

I actually don't love olives: I like tapenades and things, but am not a huge fan of eating olives by themselves.

...but I sure do love olive oil :)

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