Serious Eats: Pookha's Profile

Fast Food: Wendy's Chili

I don't know about the timed-out burgers--the thing that gripes me about Wendy's chili is the celery. T'aint fittin'.

Cook the Book: 'Cooking Without Borders'

It depends on who is doing the "fusion-ing". Some restauranteurs cram things together just for the sake of fusion, without care whether the cuisines complement each other or not.

Pookha at 12:28AM on 10/27/11

From Serious Eats

Alton Brown Announces End of 'Good Eats' Series

So sad! There goes my last reason to watch Food Network. I loved the show from the beginning.

And yes, Rosengarten would make a lovely replacement (but he doesn't have enough T&A for the current FN. . .)

Pookha at 5:44PM on 08/15/11

From Recipes

Wing Week: Habanero Barbecue Wings

Like @JacobEstes, I think just about any kind of wings are good. (I make a killer Korean style. And the Honest-to-Goodness-Original Buffalo Wing is awesome) But Joshua Bousel, yours sound dandy! (habaneros are always in order!)

As soon as it thaws out I'm going to try some.

Pookha at 11:40PM on 02/02/11

From Serious Eats

What Are Burnt Ends? And Why Are They So Delicious?

For me it's Arthur Bryant's--so succulent!

Pookha at 10:21AM on 08/09/10

From Serious Eats

Cook the Book: 'The Bacon Cookbook'

BLT. But the tomatoes should be ripe summer heirlooms for maximum effect.

Pookha at 5:47PM on 12/12/07

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

I join the cubano contingency.

Pookha at 5:43PM on 12/12/07

From Serious Eats

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Porterhouse. It ought to squeal when you stick a fork in it. (AKA rare)

Pookha at 8:11PM on 12/07/07

From Serious Eats

Seriously Delicious Holiday Giveaway: D'Artagnan Heritage Smoked Ham

homemade sourdough bread, brown mustard, cheese of some sort optional

Pookha at 5:24PM on 12/05/07

From Talk

Advice Needed: Making Mince Pie Filling

So, how did it turn out? I'm fascinated.

Pookha at 1:41PM on 12/02/07

From Talk

Advice Needed: Making Mince Pie Filling

Perhaps it's because of the fact my father is of German derivation (his grandmother, who taught him, was from the "Old Country", but mincemeat in my vocabulary is just that: minced meat. He taught me to use beef neckbones, brisket, shank, or some other flavorful, but tough cut of meat, boil and grind it along with Granny Smith and Yellow Delicious apples, candied peel (lemon, orange, and citron) raisins (both regular and sultanas, and sometimes zante currants), spices, suet, and hard cider if he could get it, or port or brandy. He then let it age a bit (like a fruitcake) before he made pies.

No vegan version for that, alas. I'm vegan, but in my meat-eating days thought it quite tasty.

Pookha at 5:23PM on 11/26/07

From Talk