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Mmmph

Ho venuto. Ho mangiato. Ho andato.

  • Location: North Cackalacky
  • Last bite on earth: DiFara Pizza, Momofuku steamed pork buns, Eastern Carolina BBQ w/slaw and hush puppies, Holeman & Finch double cheeseburger and fries, followed by a DQ dipped cone. Wash it all down with Cherry Coke, Fresca, sweet tea and Bass Ale.

Latest Comments

The Best Pressure Cookers and Multi-Cookers

I have the Kuhn Rikon Duromatic that Hip Pressure Cooking tested. I agree it's a fine piece of kitchenware.

I have a few other Kuhn Rikon kitchen implements that I really like. Particularly, the Epicurean garlic press

Why a Control State Liquor Store Might Be Your Best Bet for Finding Rare and Interesting Spirits

"But nothing says control states have to be so bad."

Dude, in North Carolina it's a statewide monopoly.
It's a racket. It's taxed twice, and if you drink at a bar, taxed three times.

There's very little that's rare or interesting at NC ABC stores.
The only thing you can count on there is paying the highest price they can get away with.

Fortunately (liquor-wise), I'm 45 minutes from the SC border.

Screw Pristine Whites: I Want My Fried Eggs FRIED

This is how we do it down south...with bacon fat!

Sautéed Asparagus

Absolutely dig sautéed asparagus. I use bacon grease.

Tahini Sauce With Garlic and Lemon

My GF and I were in Philly last week.

I heard Zahav and Dizengoff use Soom Tahini.

http://www.soomfoods.com/

Stew Science: How to Choose the Best Cuts for Beef Stew

Great article. I agree about oxtails and their flavor and that lipsmacking gelatin.

Your reasons for using oxtail are the same reasons I choose oxtail for beef stock (along with a cow foot).

I just wish they weren't so expensive here.

The Case for Bad Coffee

My folks were instant coffee drinkers. I've become an instant coffee drinker, but I still have a Moccamaster and a Saeco for weekend splurges.

My brother purchases an expensive coffee making device for my mom every other holiday season. Chemex, French Press, Espresso machine...They all gather dust in the pantry.

I suck down the swill at work. Hey, it's free!

The Food Lab: The Book Has Arrived

Congratulations!

I pre-ordered the book months ago, and I received my copy yesterday (Sunday) from a***.com.

The upper right hand corner of the book and the first 90 pages were crushed in like somebody had played hockey with it. Perhaps they should study better home shipping through science.

Fortunately, a second copy will be in my hands by Thursday. Looking forward to it

In Praise of Cheap Knives

I was a meat cutter for years. All I ever used was Dexter Russell.

My knife drawer now, with only a few exceptions, is full of Dexter Russell knives.
Oh, and my 11 inch Dick Multicut Steel. I didn't cheap out there.

The Pressure Cooker Makes Rich Chicken Chile Verde in Under 30 Minutes

This dish was amazing. People were blown away.
To achieve this depth of flavor in under twenty minutes on the stovetop. Kudos!

Warm Weather Essentials: 8 Awesome Rosé Wines to Drink Now

Many years ago, I drank Ruffino Rosatello Vino Rosato. It was one of the finest Rosé wines I've ever tasted. It's difficult (impossible) to find it in the USA now.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

@Kenji

I've seen the pictures online, and the pictures I took when I was there. The browned butter solids are more emulsified into a sauce. Perhaps they add some of that starchy beurre monté...Maybe they whiz it up.

See 1:40 here... https://www.youtube.com/watch?v=8n4Ay7-1qp0

I know it's something beyond a simple brown butter.

The Food Lab: The Easiest Way to Make April Bloomfield's Ricotta Gnudi at Home

I believe The Spotted Pig adds cream to the brown butter that's drizzled on the gnudi before serving. It looked and tasted like it when I ate there. The added cream drizzle is more attractive and homogeneous with the beurre monté under the gnudi.

April Bloomfield made gnudi for Marcella Hazan on "Mind Of A Chef" and mentions the addition of cream. https://www.youtube.com/watch?v=8n4Ay7-1qp0

I find the cow's milk gnudi to be sweeter than The Spotted Pig's. Because I cannot find sheep's milk ricotta in my neck of the woods, I amend the cow's milk ricotta with chèvre.

IMO, The chèvre adds a tang that is more familiar and similar to The Spotted Pig's gnudi.

Kenji's Best Fast Food Awards (A Totally Biased, Completely Incomplete List)

Best Straw: McDonald's. Hear, hear!

Quite possibly the best straws on earth. I grab'em by the fistful on my way out.
They're always some in a drawer in my kitchen.

This Week at Serious Eats World Headquarters

Nice glam shots.

You're funnel. I'm serial!

Everybody's rollover pic comes up, except Sebastian Mei.

Which are the Best Inexpensive Mandoline Slicers?

@arbeck

It appears as though they tested the Swissmar Borner V Power Mandoline at $59.95 on Amazon.

I'm sorry I wasn't clearer. The Swissmar slicer I referred to was the Swissmar Borner V-1001 V-Slicer Plus Mandoline, $39.95 (same price as the OXO).

There is no lock button on the lower priced model, just two thickness settings that are adjusted by flipping over the runway. Again, I've used one for 20 years, and it performs beautifully. Check it out.

Which are the Best Inexpensive Mandoline Slicers?

I'm surprised the Swissmar Borner V-Slicer Mandoline didn't make it here. It's the same price as the OXO, and Amazon customers rate it higher than the OXO. I've used one for 20 years, and it performs beautifully. Check it out.

I recently bought the wide Benriner and it works great for slicing, but I agree with you on the crosscutting inserts...feh.

Maryland Fried Chicken With White Gravy

I grew up on the Eastern Shore of Maryland (Talbot County). My mom pan-fried chicken once or twice a week. The SE picture of that beautiful fried yardbird with gravy has a stack of white bread in the background. Swap that bread out for a basket of Maryland beaten biscuits, and I'll be over directly.

6 Great Syrups to Buy For Cocktail-Making

While not a syrup, a small bottle of Acid Phosphate is an amazing addition (gift) for any Cocktail-making folks out there.

The World of Buttercreams: 6 Varieties to Try at Home

German buttercream with espresso powder, and a little Amaretto or dark rum. UNF!

Steamed Mussels With Fennel-Saffron Broth: The Flavors of Bouillabaisse in 15 Minutes

Having "some kind of strange back end issue"??

Maybe you got ahold of a bad mussel.

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