I'm a 17yo HS senior (boy). I cook and eat everything (with the exceptions of olives and pickles). Whenever I go somewhere new, i try to try its regional dishes. Hopefully I'll be eating a lot of pizza in New Haven next year!

  • Location: Flourtown, PA (just outside Philly)
  • Favorite foods: Apples, lamb, honey mustard, sun-dried tomatoes, pimientos de padron, noodles in their various iterations, chocolate cake, oatmeal, anything in a pastry crust
  • Last bite on earth: A single bite? That's hard. I'd probably go with a nice spoonful of bone marrow with no self-guilt involved if possible.

Latest Comments

Providence: Maybe Plouf Plouf's Duck Burger Just Shouldn't Exist

Fellow Brown Student here. I had the burger back in July, and I actually thought it was quite good, though I could see where one might find the texture a little off. To each his own, i guess.

However, I do agree that there are a number of Thayer Street food trucks that air their dirty laundry on the internet, which really makes me not want to patronize them. It's as if they don't think everyone can read their FB/twitter feeds.

Keep up the good writing!

Please, tell us where you're from...

I'm a 17yo HS Senior from Philadelphia (well, I live in the suburbs).
I've been away from this site for months, but now that SATs and college apps are done, I'm back for good.

I cook and eat everything (with the exceptions of olives and pickles). I don;t think I want to be a chef, just a foodie! Although in my second life I want to own a gourmet prepared foods/grocery store. I especially love preparing holiday meals. Whenever I go somewhere new, I seek out the food that is typical of that area. Hopefully I'll be eating a lot of pizza in New Haven next year!

Your cooking vs. your mom's cooking

My mom doesn't cook. Well, she tries and sometimes works as my "sous chef" (more like a line cook) and always wants me to tell her how I make things for when I go away to college.

I, on the other hand, like to try new things. I rarely make the same thing twice, but my family always enjoys what I make. There really is no way to define my cooking "style," although I wish I cooked more Asian food. I just find it funny when people find out that a 16 (oh wait, now 17) year-old boy likes to cook. I prepare the meals for all of our holidays (usually 50+ people) and make dinner every night I can. Quite a difference than my mom, I'd say.

But she tries. And she can make one hell of an apple tart around Easter.

What's the Weirdest Sandwich You Make?

mine's not that weird I guess: American cheese, baked potato chips (they just taste better, I don't know why) and yell mustard, all smushed together with the palm of my hand once I've assembled it.

where do you work?

I am a high school junior, which is enough work for me. While I never cook at school, I cook at home all the time, and I don't really have a signature dish. I rarely make the same thing twice.

Cook the Book: 'Italian Easy'

pasta with some oil, garlic, spinach, tomato, and sausage

Favorite dried fruits

I like banana chips, crasins, pineapple, and mango. I like them best in trail mix with some nuts, usually almonds.

Eat Your Weeds: Tips for Picking and Cooking Dandelions

I'm confused. Do you eat the flower, the leaves, or both?

recs for gourmet gift basket?

I'd make sure it included some pastries (but not if perishability/staleness is a problem) maybe with come jam for spreading and extra for toast or whatever the recipient wants.

What do you like to cook on a long Sunday?

Yesterday I made the Ad Hoc fried chicken, but it only took an hour to make (includes time to make broccoli, mashed potatoes and cornbread w/ a little help), after brining and leeting it come to room temp. It may not take up your whole Sunday, but it sure is good. If I wanted to spend a little more time in the kitchen, I'd probably make a big pot of bolognese sauce or ragu (I have yet to understand the difference) and a loaf of bread. You can make fresh pasta, too if you want, but it might be too delicate for a heavy meat sauce.

Food magazines

After wriing all of this I forgot the most important part. Go to a newsstand, book store or drug store and scan a few and buy one or two. If you like them, subscribe, but if not try others until you find what you like. While they all appeal to "foodies," each one targets a slightly different demographic.

Food magazines

I subscribe to Bon Appetit and FN Mag and like them both. I used to subscribe to Gourmet before it tanked, too. I rarely find myself cooking recipes from Bon Appetit, but I usually cook one or two from FN mag. I think that the magazines provide me with news and ideas in a different fromat than TV or internet does, though. I read cover-to-cover, and I really relish my time reading magazines. I sometimes buy Cooks Illustrated, Fine Cooking, Saveur, and Food & Wine by the issue if im interested. CI is really good with excellent scientific delineation of how they achieved what they dub the "best" recipe for something. I've been meaning to subscribe for some time now but haven't gotten around to it. Fine Cooking includes some interesting stuff, but is very similar to BA in its approach. Saveur's photos are awesome like Gourmet's were (maybe not quite Gourmet's caliber but close) and is veyry practical. F&W is good, but almost half wine and much fewer recipes. Seeing as I'm 16, the wine info wasn't as useful to me, so I rarely buy this one anymore. If I had to choose, I'd probably do FN first for practicality, then Cooks Illustrated for its precision and higher level of cooking, followed by BA and then the others.

How do you brew your coffee?

I guess I'm alone on the k-cups. The coffee actually tastes remarkably good for the medium that it uses. However, my favorite was the coffee from the stove-top percolator that my homestay mother used in Spain. It was strong and delicious.

'Bake' Sales, Without Baked Goods (But Packaged Are Fine!)

I think this is really horrible. They say that they "don't know what's in the home-baked goods," but I'd be a whole lot more suspicious of what is in the factory-made goods. Who knows what's in them?

Cook the Book: 'The Art of Eating In'

I like wowing my parents and knowing what is in my food

Gougeres "shelf life"

When I make them they usually have to be eaten within forty five or so minutes or they're bad. Cold gougeres are not appealing

Ad Hoc Buttermilk Fried Chicken: meh.. Dinner tonight, Sun. 2/14

takeout eggplant parm... I made 3 big aluminum pans of baked ziti for my parents and 12 of their closest friends yesterday (barely more than 1 went) and I didn't feel like cooking. Ziti for dinner tomorrow.

Vancouver 2010 Olympics: Top 10 Ethnic Specialties

Not to be a downer, but there's no number 7 on this list.


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