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From Talk

How do you take your coffee?

Starbucks Pike Place Market beans brewed up nice n' stiff.
Four tablespoons canned milk.
One cup a day does it for me.

Slobberchops at 10:50AM on 08/01/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, Friday, May 6

Pig: King of the Southern Table
by James Villas

Slobberchops at 2:37PM on 04/15/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Torrisi Italian Specialties

Slobberchops at 2:32PM on 04/15/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Torrisi Italian Specialties

Slobberchops at 2:30PM on 04/15/11

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From Talk

Funeral grub, St. Albans, Queens

Posted by Slobberchops, August 21, 2010 at 6:22 AM

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From Talk

How do you take your coffee?

Starbucks Pike Place Market beans brewed up nice n' stiff.
Four tablespoons canned milk.
One cup a day does it for me.

Slobberchops at 10:50AM on 08/01/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Book, Broadcast & Journalism Awards Dinner, Friday, May 6

Pig: King of the Southern Table
by James Villas

Slobberchops at 2:37PM on 04/15/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Torrisi Italian Specialties

Slobberchops at 2:32PM on 04/15/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Torrisi Italian Specialties

Slobberchops at 2:30PM on 04/15/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Torrisi Italian Specialties

Slobberchops at 2:24PM on 04/15/11

From Serious Eats: New York

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Torrisi Italian Specialties

Slobberchops at 2:22PM on 04/15/11

From Recipes

Cook the Book: Greek Baked Beans

Mmm! Every kind of taste you'd want - sweet, sour, salty - umami, too.
Deep flavor. Handsome aroma. Super-dilly presence.
Lovely dish: Beautiful, intact, plump beans. (I salt the soaking water - 1T/6C. This keeps skins intact and that means no burst beans. Phooey on them old wives tales!)
My Pakistani pal Misbah couldn't stop eating these savory beans. Neither could my other pal from India, Rahul. And they usually can't agree about a single damn thing.
I'll be making these again, you betcha!

Slobberchops at 6:31AM on 12/09/10

From Serious Eats

The Food Lab: How To Make The Best Chili Ever

I made this Best Chili Ever three days ago, following recipe precisely.

Oh my - just as promised - the best chili I've ever tasted! Rich, complex, savory.

Slobberchops at 2:12PM on 02/11/10

From Talk

What is your fantasy food business?

Food cart. Haul it around the US selling rice and beans, always two kinds each on the menu. Fresh salsa, too, along with proprietary squeeze-bottle condiments. And beanwiches.

Slobberchops at 6:14AM on 08/11/09

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Recent Posts

From Talk

Funeral grub, St. Albans, Queens

Posted by Slobberchops, August 21, 2010 at 6:22 AM

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