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From Serious Eats

Guide to Essential Kitchen Hand Tools, Part 3

Y'all, I'm curmudgeonly as anyone, but there's no need to be snide about problems with the links.

From Serious Eats

Knife Skills: How to Sharpen a Knife

Fernando, I agree -- this post needs some clarification about the difference between sharpening and honing.

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From Serious Eats: New York

RunningWithScissors answered "I like the variation as long as there's some sort of fixed menu." to Do You Like Rotating Menus?

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RunningWithScissors answered "I buy seedless watermelon to avoid this." to How Do You Eat Your Watermelon?

From Serious Eats: New York

RunningWithScissors answered "Get a sitter. " to Kids at Fancy Restaurants: Yay or Nay?

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Recent Comments

From Serious Eats

Guide to Essential Kitchen Hand Tools, Part 3

Y'all, I'm curmudgeonly as anyone, but there's no need to be snide about problems with the links.

From Serious Eats

Knife Skills: How to Sharpen a Knife

Fernando, I agree -- this post needs some clarification about the difference between sharpening and honing.

From Serious Eats

Gadgets: The Apple Peeler/Corer

What you'll find is that sometimes gadgets are just about making cooking fun, and that's exactly what this does.

No way. I'm with Alton Brown: The only unitasker I want in my kitchen is a fire extinguisher. And maybe an olive pitter. I'll figure out another use for it, and justify it to myself that way.

From Serious Eats

Gadgets: Pure Komachi 2 Knives

"I'd love to urge you to reconsider your stance--there is such thing as an aesthetically designed kitchen gadget that lives up to cooks' standards!"

Nikki, I'd actually really like to see a series on this!

From Serious Eats

Gadgets: Pure Komachi 2 Knives

I have to admit that I'm skeptical of the long-term quality of these knives; I'd love to see a follow-up in a month and then six months down the road.

I also have to ask others' opinions: Is a bread knife an essential? If you can get only two knives, I can definitely see getting a chef's knife, but I'd go for a good paring knife long before a bread knife.

From Serious Eats

Ed Levine's Serious Diet, Week 73: Sometimes Only Dark Chocolate Malted Milk Balls Will Do: What's Your Weakness?

I was going to die earlier this week if I didn't eat a grilled peanut-butter-and-banana sandwich. Buttered Italian bread, crunchy peanut butter, grilled in a cast iron skillet with another on top to weigh it down (I like my sandwiches flat, for some reason). So, so good, especially when I paired it with some dark chocolate with sea salt.

From Serious Eats

Serious Reads: A Short History of the American Stomach, by Frederick Kaufman

Born Again Bodies is another great example of this, with a focus on how Christianity has shaped what/how we eat. Starving for Salvation does a similar thing, but argues that Christianity's shaping of what/when/how we eat has led to eating disorders. BAB gets a little bogged down in the middle, but they're really both good reads.

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Oh, and I plan to buy out much of the basil from my local farmers' market and make enough pesto to freeze for the winter. I tried this last year, but always managed to eat it all, week after week. :)

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to preserve tomatoes and strawberries. I've never tried watermelon rind preserves, but they sound interesting, and it's awesome that foods that are often considered "waste" can be preserved and eaten.

From Serious Eats

Snapshots from the UK: British Blue Eggs

@Kerry: I didn't mean to embarrass you! I'm just grumpy in the morning before I have my coffee. Good save on the intro.

From Serious Eats

Snapshots from the UK: British Blue Eggs

there is a reason why dying and dying are spelled the same way.

Well, they're not. It's "dying" and "dyeing." I wish there was better editing on the articles on Serious Eats; I'd definitely prefer quality over quantity.

That said, interesting article!

From Serious Eats

Cook the Book: 'The Modern Baker'

Mine's not a huge success, but more of a serendipitous mistake. I accidentally doubled the butter in a batch of brownies (which I was already advertising as the best around). I wondered why the batter was so glossy, but it wasn't until I was eating a brownie that I realized what I'd done. I make them that way all the time now.

From Serious Eats

Blogwatch: Did You Know 'Adidas' Are Grilled Chicken Feet?

Eek! They look like little hands. Which is somehow worse than looking like little feet.

From Serious Eats

What's Your Take on Cake Ice Cream?

Oh, but the ice cream with cake hunks in it is AMAZING. I had birthday cake ice cream at Jake's in Atlanta. So, so good. Their other flavors are also fantastic, particularly the coffe & doughnuts, which has real Krispy Kremes in it.

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

Azured -- what do you do with the bacon grease? I've fried eggs in it, but what else is it good for?

From Serious Eats

Green Tea Breath?

WTF? The only acceptable toothpaste flavor is mint, or mayyyyyybe cinnamon if you're feeling frisky. If it ain't broke, why fix it?

From Serious Eats

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

Crispy, anywhere from just beyond pliant to cinders -- it's all delicious.

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Polls

From Serious Eats: New York

RunningWithScissors answered "I like the variation as long as there's some sort of fixed menu." to Do You Like Rotating Menus?

From Serious Eats

RunningWithScissors answered "I buy seedless watermelon to avoid this." to How Do You Eat Your Watermelon?

From Serious Eats: New York

RunningWithScissors answered "Get a sitter. " to Kids at Fancy Restaurants: Yay or Nay?

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