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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.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

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.

Cook the Book: 'Coco'

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.

Cook the Book: 'My New Orleans'

apples... 1 a day!

What's your favorite kind of bagel?

everything with cream cheese please

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

What's your favorite midnight snack?

Cook the Book: 'Salt to Taste'

apples and butternut squash

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.

Cook the Book: Ad Hoc at Home

Zakes Cakes in Ft. Washington

Vancouver 2010 Olympics: Top 10 Ethnic Specialties

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

Best Eats Near Georgetown

Hey all,
I'm doing a college visit to DC/Baltimore and I will be staying near Georgetown. Could you recommend a place for dinner, a breakfast/mid-morning snack and a lunch. Thanks!

Lenten Sacrifices

When I saw the post about what to eat on Fridays in Lent, I thought about this, Since tomorrow is the first day of Lent, I think it would be interesting to see what food-related sacrifices we all have.

As for me, I'm giving up processed food entirely. I already don't eat much, but chewing gum is going to be really difficult for me. In the past I've done soda, coffee, and cheese steaks, and haven't failed on any of them. I keep the soda one to this day (with the exception of the occasional Mexican soda or micro brewed root beer), and I hope to keep up the processed food one well after Lent. So, what are your sacrifices?

Edit/Delete function

Hey guys. I don't know if this would be feasible, but I think it would be really great to have the ability to edit or delete comments. Sometimes, you make typos or realize someone has said the same thing as you after you hit post. This works well on Facebook, but I don't know if it would be easy to do for SE.

Thanks,
Pat

Your Starbucks/Cafe order

While driving home from Starbucks today, I thought it was interesting how many different drinks you can get and how many little additions or subtractions you can add to your order. SO, I thought it would be interesting to see what other SEers get when they go to Starbucks or the coffeehouse of their choice.

For me, It's either a

Grande Nonfat Caramel Macchiato
Grande Nonfat Vanilla Latte
or a
Grande Nonfat Cafe Misto (coffee and frothed milk)

I used to get skinny lattes, but after I learned of the horrors of aspartame, I try to avoid artificial sweeteners at all costs (sugar/honey/agave are so much tastier in moderation anyway). Occasionally, I'll get food, but it depends on my mood.

So, how do you like your coffee?

First time making turkey - to brine or not to brine?

Hey Guys,

This my first time doing the turkey for Thanksgiving and I was just wondering if you think I should brine it for my first time. Although it seems good in their, I'm horrified at the prospect of mushy salty meat. Also, any advice on good recipes would be helpful. I was planning on doing either Aloton's or Emeril's at this point. Thanks.

Pepper mistake: How to fix it

Hi serious eaters,

After getting struck with fall fever, I decided to make a acorn squash puree to accompany dinner tomorrow night. I added too much white pepper to the puree and didn't realize it until after I had stirred it in and tasted it. It is spicier than I'd like, but not totally horrible. I was wondering if there is anything I can do now to tame the heat. I have contemplated adding some sour cream or more butter, but I wanted to consult people who actually know what they are doing before I proceed with anything. Thanks guys!

Teen Foodies

I've come to a terrible realization: none of my friends share the love of food that I have.

Granted, I am only sixteen and most of my friends are busy with other things, but I feel sort of alone. While other kids want to go out to a movie or a party, I would like nothing more than to go out to a nice restaurant. None of my friends have a personal, emotional connection to food that I do. I guess my question really is: Are there any other teenaged foodies (especially in the philly area) out there?

Pastry Dough Help

This morning I decided to make pastry dough for a pie. I followed Martha Stewart's pate brisee recipe exactly, but when I went to roll out the dough after it had been in the fridge for about 2 hours, it broke apart into large chunks. I salvaged it by making a cobbler using the torn up scraps of pie crust instead of the biscuits, but I really wanted to have myself a pie. What did I do wrong? should I have let the pie crust warm up a little before I rolled it? Or maybe used more water so it hel together better? Thanks for your advice.

Master Cookbooks

I was looking into purchasing a cookbook. Not just nay cookbook but one of those big,almost encyclopedic ones that have recipes for seemingly everything. I have the old version of The Joy of Cooking that my mom received as a graduation gift in 1981, but other than that most of my books are of the new/trendy vaierty. I want a book that I will refer to again and again (or cook the recipes enough that I memorize them).

I was considering Mastering the Art of French Cooking by Julia Child and How to Cook Everything by Mark Bittmann. What are your opinions on these two and do you have any other suggestions for which book I should get?

New York Vacation - Where to eat

For my sixteenth birthday, my mom and I are going up to New York (I'm from the Philly suburbs) for a few days on a culinary-based vacation. We're planning on taking a cooking lesson and also seeing NYU. I've been to New York before, but not since I became a foodie. We're staying right on Washington Square, but we're competent enough with the subway and can take a taxi if necessary. I was planning on a lunch at Shake Shack, but other than that I am having an extremely difficult time deciding where to eat otherwise. We don't have to be extremely cost conscious, but I think that Le Bernardin is probably out of the picture. I was just wondering where we should eat and what I should eat. Thanks for the advice!

Weeknight Staples

My family has strange weeknight eating habits. We used to have a pretty set schedule in terms of dinner (mondays would be chicken parm, tuesdays pizza, etc.) but we are so overworked by the time we get home and it's so late that we order take-out way too much. Could you suggest any meals (traditional or noontraditional) that are relatively quick, easy, but most importantly delicious that we could shop for earlier in the week?

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