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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

Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?

Thanks for sharing this Jamie. I've been lactose intolerant since I was born, and spent years meticulously avoiding dairy products of any kind. After realizing that my quality of life suffers without SOME dairy, I've been experimenting for the past two years with eating it again.

I've found that I can have some about once every week or two (a pizza or other cheesy meal, dessert, etc...) with some lactaid and be OK. I tend to go on giant dairy binges while on vacation, and after about a week of eating it every day the dairy builds up in my system to the point where I get sick every time I eat, whether or not the food contains dairy. After detoxing from dairy after my trip, my system returns to normal.

Another point I'd like to make is that I have read the comments of many people (experts, authors, random people) who claim that lactose intolerance does not exist, or that "almost everyone can tolerate XYZ amount/type of dairy." Well, I'm here to tell you that it's real, very uncomfortable, and there are a lot of people who genuinely cannot tolerate a giant glass of milk. In my personal experience, it is not temporary, psychosomatic, and not every lactose intolerant person is exactly the same. Thank you. **steps off of soap box**

I really look forward to reading more posts about this issue!

From Serious Eats

Serious Cocktails: Getting a Grip on Grappa

My husband and I were just in Croatia, and we were served something called "nut grappa." From what I understand, they infuse the grappa with hazelnuts. It was much more palatable than the grappa I had tried in Italy, but still packed quite a punch! I guess the drink is most popular with older ladies. Has anyone else seen something like this?

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Recent Comments | Response to Comments

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

Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?

Thanks for sharing this Jamie. I've been lactose intolerant since I was born, and spent years meticulously avoiding dairy products of any kind. After realizing that my quality of life suffers without SOME dairy, I've been experimenting for the past two years with eating it again.

I've found that I can have some about once every week or two (a pizza or other cheesy meal, dessert, etc...) with some lactaid and be OK. I tend to go on giant dairy binges while on vacation, and after about a week of eating it every day the dairy builds up in my system to the point where I get sick every time I eat, whether or not the food contains dairy. After detoxing from dairy after my trip, my system returns to normal.

Another point I'd like to make is that I have read the comments of many people (experts, authors, random people) who claim that lactose intolerance does not exist, or that "almost everyone can tolerate XYZ amount/type of dairy." Well, I'm here to tell you that it's real, very uncomfortable, and there are a lot of people who genuinely cannot tolerate a giant glass of milk. In my personal experience, it is not temporary, psychosomatic, and not every lactose intolerant person is exactly the same. Thank you. **steps off of soap box**

I really look forward to reading more posts about this issue!

From Serious Eats

Serious Cocktails: Getting a Grip on Grappa

My husband and I were just in Croatia, and we were served something called "nut grappa." From what I understand, they infuse the grappa with hazelnuts. It was much more palatable than the grappa I had tried in Italy, but still packed quite a punch! I guess the drink is most popular with older ladies. Has anyone else seen something like this?

From Serious Eats

In Videos: Lay's Inflatable Flailing People

I had to send that link to my brother - his fiance hates those inflatable people (commonly seen outside of cellular phone stores for some reason). When asked what she hates about them she said "They're so unpredictable and scary!" Now we call them USGs - Unpredictable Scary Guys.

From Talk

Am I the only one on the planet who dislikes ___, or loves ___?

I'm just skipping right to the hates, because I don't think I have any likes that are that unusual:

GAG!:
Pickles, pickled anything (ugh!!), olives, cottage cheese, hot dogs, cilantro, pudding, pie (I don't like cooked fruit), root beer, anise/licorice.

Most of my hates have to do with either vinegar, or a creamy texture that makes me gag.

From Serious Eats

Teenage Son Assults Mom with a Taco

That is terrible. Kids these days have no respect for their tacos.

From Serious Eats

Foodie Tattoos

I would get a tattoo of a halved avocado! That is one food I never get sick of.

From A Hamburger Today

A 'Burger Van' Hamburger Made of Quality Ingredients at Borough Market in London

The pork and stilton burger is my dad's favorite. Every time I go to visit him in London we make a trip to Borough Market to have one, plus one of the famous chorizo and rocket sandwiches.

From Serious Eats

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

Any kind of mint ice cream. Still love it, although I don't eat dairy very often anymore, so I indulge in soy mint treats.

From Recipes

Golden-Crusted Brussels Sprouts

This is the recipe that turned me into a brusells sprouts lover! I would highly recommend it to anyone who thinks they don't like brussels sprouts.

From Serious Eats

Mystery Meat Regularly Turning Up in Park; No One Knows Why

This happened at my office a few years ago. Someone kept leaving different types of meat on a grassy hill on our property. One day it would be beef, then some pork, and sometimes chicken. This start happening soon after a new BBQ restaurant opened a block away so we called the city and they sent someone from Animal Control to speak to the manager at the restaurant. I guess he denied that it was them, but the meat offerings stopped after that. Weird!

From Serious Eats

Snapshots from the UK: Turkish Delight

Tahitinova - I thought the same thing!! Although I am sure that it is described as a sweet treat in the book, I always pictured a big plate of turkey with steaming hot gravy all over it. That made sense to me because it was so cold out there on the sled, and I thought they would need something hot and savory to keep them warm. When I was a teenager I was in Turkey and saw a plate of Turkish Delight sitting out in a shop. How disappointing! I didn't taste it because I was such a picky eater and it looked gross to me. I guess I didn't miss much!

From Serious Eats

Candy Corn: Anti Stance

If you're going to throw it at me, can you aim for my mouth? I LOVE candy corn!

From Serious Eats

PBJ Debate: Jelly-Side Up or Down?

I also put a layer of PB on both slices and then the jelly on one slice. I do have an unusual way of cutting the sandwich though:

I like to cut the sandwich slightly off center, so one half is bigger than the other. When I eat the sammy, I eat the small half first - and then when I get to the big half I feel like I'm getting a bonus! My husband used to tease me about this, but I know he thinks I'm a sandwich genius.

From Talk

Food Name Redundancies

My brother and I were on a road trip and we saw the following sign on a gas station's ice machine:

"Ice-cold Ice"

From Serious Eats

Cook the Book: 'The Modern Baker'

My biggest baking mistake was relying on a friend to correctly read the ingredients to me as I made chocolate cookies. She told me "1 and 1/2 teaspoons of salt." I didn't think that sounded right so asked if she was SURE about the amount, and she got all defensive about it so I just went ahead and added 1 1/2 teaspoons to the batter. The correct amount was actually 1/2 tsp. Salty cookies!
I was about nine years old at the time, and hadn't done a lot of baking, but my instincts were right on.

From A Hamburger Today

On Smashburger and Smashed Burgers in General

I live in Denver, and we just tried Smashburger for the first time a few weeks ago. I have to say - it was pretty tasty! Juicy, hot, and flavorful. However, it's still no match for the "baby buck burgers" at Denver' CityGrille!

From Serious Eats

All The Food Mascot Costumes You'll Ever Need

Thank you so much for posting this. I have finally found my perfect wedding dress. Here comes the bride? Not good enough for my man! Here comes the TACO!

From Serious Eats

Cook the Book: Win a Copy of 'Cook with Jamie'

Mostly self-taught, but a lot of my greatest recipes come from my mother.

From A Hamburger Today

A 'Burger Van' Hamburger Made of Quality Ingredients at Borough Market in London

I'm with you on the cooking method of these burgers - completely deplorable. They may as well just microwave the thing and be done with it.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Congrats to our winner gurizzy, and thanks to everyone who entered! The winner has been notified and the Contest Winners page has been updated.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mmmmm. Pan roasted brussels sprouts with candied pepitas and cider vinegar!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Cornbread Stuffing Muffins with Ham and Sage, from 'Bon Appétit'. The recipe is just ho hum but the idea that every person maximizes their stuffing crispy bits due to the muffin tins is amazing.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Cranberry Relish with Orange and Ginger sounds great! I love cranberries with orange juice/zest. I've tried lots of variations, but never with ginger before.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I could stick my whole face in the pumpkin pie brulee right now.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pumpkin Cheesecake with Marshmallow-Sour Cream Topping and Gingersnap Crust from 'Bon Appétit' sounds like something that I'd need to be alone with in the shower..mmmmmmmmmmmmmm.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Honey brined and smoked turkey for me. I live on the seventh floor of an apartment house so I gave my brother a smoker for Christmas last year so he could smoke me some turkey.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The Pioneer Woman's Sweet Potatoes sound very tasty.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I'm in love with pumpkins this season. So naturally I would pick Pumpkin Pie Brulee. I love cracking the sugar on top!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

the pumpkin cheesecake, and any combo of dessert and pumpkin

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Mark Bittman's braised and glazed brussels sprouts will be on our table this year

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Ham in coca-cola!! i can make a soda exception in this case. mmmm

From Serious Eats

Win a Free Organic D'Artagnan Turkey

I like the Cook's Illustrated's Roasted Brined Turkey, but I'd substitute a Weber for the oven.

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Nice recipes......................Can I have the turkey?

From Serious Eats

Win a Free Organic D'Artagnan Turkey

The butternut squash apple cranberry bake looks so great and I have been trying to decide on a diff. recipe for my butternut squash!! THanks!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Sautéed Brussels Sprouts With Bacon -- hardly anyone in my family (except my dad and I) likes brussels sprouts, so maybe this is the year I can convert them!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

Honey-brined and smoked turkey ......sounds AMAZING !

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