Recent Comments

From Talk

Mailing Fresh Pasta?

I'd say both the suggestions you mention. Toss it lightly in flour, bag it, then put cold packs in the box. There might be a bit of moisture when she unpacks it, but some airing on her counter will take care of that. Cushion the pasta so it's not tumbling around. Also---pony up for the overnight mailing cost! You don't want those delicate noodles knocking about various post offices for 72 hours!
And, btw, you are a NICE brother!

From Talk

What's The Most Pizza You've Ever Made In One Night?

I've never made more than three (large) at a time, so I am part of the "lame" contingent!

From Serious Eats

Get to Know Us: Marisa McClellan, In a Pickle Columnist

@Marisa You look just a bit like Drew Barrymore--one of my favorite, "alternative" actors. It must be that jaded (but underneath quite sweet) personality!

From Talk

GULFPORT MS BIRTHDAY SUGGESTIONS

@MzLani I checked back on your thread since I was the one who suggested you phrase it this way, and I am delighted to see that a gem of a restaurant has been suggested. (That's what SE is great for!) I hope your birthday is on a Friday or Saturday, since it sounds as though Jocelyn's is only open weekends; and one review said Ms. Jocelyn was planning to retire soon, so call to be sure it's still open. This sounds like one of those restaurants you'll remember going to for the rest of your life! I wish I were making a trip to MS soon, so I could go, too.

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Recent Polls

From Slice

Teachertalk answered "No way!" to Anchovies on pizza: Way or no way?

From Slice

Teachertalk answered "No way" to Do you do 'salad' on your pizza?

From Serious Eats: New York

Teachertalk answered "I'd eat a good one, but have never had one I liked." to Do You Like Panettone?

From Slice

Teachertalk answered "Yes, I'm making/serving pizza during the holidays" to Are you puttin' some cheesin' in your season?

Recent Quizzes

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Teachertalk got 37% correct on Quiz: How Much Do You Know About Cranberries?

From Serious Eats

Teachertalk got 44% correct on Quiz: How Much Do You Know About Pumpkins?

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Teachertalk got 66% correct on Quiz: How Much Do You Know About Apples?

From Serious Eats

Teachertalk got 25% correct on Quiz: How Much Do You Know About Soda?

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Recent Comments

From Talk

Mailing Fresh Pasta?

I'd say both the suggestions you mention. Toss it lightly in flour, bag it, then put cold packs in the box. There might be a bit of moisture when she unpacks it, but some airing on her counter will take care of that. Cushion the pasta so it's not tumbling around. Also---pony up for the overnight mailing cost! You don't want those delicate noodles knocking about various post offices for 72 hours!
And, btw, you are a NICE brother!

From Talk

What's The Most Pizza You've Ever Made In One Night?

I've never made more than three (large) at a time, so I am part of the "lame" contingent!

From Serious Eats

Get to Know Us: Marisa McClellan, In a Pickle Columnist

@Marisa You look just a bit like Drew Barrymore--one of my favorite, "alternative" actors. It must be that jaded (but underneath quite sweet) personality!

From Talk

GULFPORT MS BIRTHDAY SUGGESTIONS

@MzLani I checked back on your thread since I was the one who suggested you phrase it this way, and I am delighted to see that a gem of a restaurant has been suggested. (That's what SE is great for!) I hope your birthday is on a Friday or Saturday, since it sounds as though Jocelyn's is only open weekends; and one review said Ms. Jocelyn was planning to retire soon, so call to be sure it's still open. This sounds like one of those restaurants you'll remember going to for the rest of your life! I wish I were making a trip to MS soon, so I could go, too.

From Serious Eats

The Vegan Experience Day 26: The Feed-A-Meathead Challenge

My guess is that he'll ask on the third course, because the first two might just be a "fluke." Polite meatheads wait a little while, out of decorum. If the tasting menu has 7 or 8 courses, he might even wait until the fourth course!

From Talk

Out of the Express Line if you have more than 10 items, please!

I love this thread, even if it's gotten heated now and again. I am a teacher, so I try to always follow rules--because if teachers can't follow rules, how can we expect our students to learn to? Jerzee, whom I adore under almost all circumstances, colors outside the lines sometimes, but seems to avoid flaunting the rules flagrantly. (A couple items more or less is not an egregious sin.) But here I have to side with those who are sticklers; yes, I sometimes count other people's items, and I always count my own. If I were to throw a magazine in my cart which put me over the proper item count, I'd change lines (or, more realistically, I'd put back the magazine.) Maybe not everyone needs to follow rules slavishly, but most of us should stay pretty darn close, or we'd all be exceeding speed limits by 15 mph. and that way madness lies! But Jerzee, I still love you!

From Talk

Pizza Sauce Enhanced===Challenge!

I have thrown anchovies in all types of tomato sauces for years--including for pizza (although you have to be sure no vegetarians are coming to dinner!) It simply ups the intensity and saltiness of the sauce, and always makes it taste better. But no one ever knows why it tastes so good! It's like a little miracle in a can...

From Talk

Where to buy squid ink packets in Manhattan?

Buon Italia in Chelsea Market is supposed to have it (it's on their website and I saw a blogger say she bought her squid ink there) but I'd call them up first before making the trip down there. Amazon.com also carries it in various sizes, but it might not arrive in time for V-Day.

From Talk

Places to go for a birthday dinner

I would suggest you start a new thread titled "Gulfport MS birthday meal suggestions?"
That way people would know what the thread is about.
New Orleans is a whole different ballgame--and there are many SE threads of great restaurants there, of course. You should just search under "Talk" for New Orleans.
Good luck, and happy birthday!

From Serious Eats

Kitchen Apprentice: A View From the Pasta Closet

@Chris This is so well written! SE has hired a wonderful writer and, incidentally, a fine cook--how does SE do it? Who recruited you? I tip my (non-existent) hat to both of you. Keep 'em coming.

From Drinks

Bottom Shelf Beer: Tyskie and Zywiec Polish Lagers

+1 BostonKate Emily's kind, soft eyes are a perfect counterbalance to your wild and unpredictable eyes. But the "wild and unpredictable" part of you is what makes you a great writer! Half of me hopes someone notices you are funnier than Art Buchwald ever was, and half of me hopes you remain appreciated by only your large fan club at SE!
Only one of your gems today: "It was freaky and awesome and then it was over and we all got on with our lives, which means we got on with the business of using every unusual event as an excuse to further our self-indulgence agenda."

From Talk

Places to go for a birthday dinner

You may have to wait for another occasion for soft shell crab; the season usually begins in May, and unless this year it's different from most years, that will be hard to find.

From Talk

Charity Fundraising

Lasagne is always a big hit, and feeds many inexpensively.

From Talk

Out of the Express Line if you have more than 10 items, please!

@WS. Funny typo: I've been in a few "bug" grocery stores in my time! When I have typos, they're never funny; I loved this one!

From Talk

Here's 50 bucks....

@Mr. Nick I really enjoyed this thread. Don't let anyone ruin the fun suggestions--nor your amusing menu at the end.( I figured you were joking and realized you just wanted to hear a few creative ideas.) Thanks for starting the thread and good luck with your future culinary career! Let us know when you're apprenticing somewhere (not that I ever go to Hollywood, FL., but there must be a few SE'ers there!)

From Talk

England In Less Than A Month - I need some help!

@guycooking What you say about British cooking was true the first time I went, in the 60's, but hasn't been true when I've spent time in London, Cambridge, and Oxford in 2002, 2003, 2004, 2009, and 2010. That's five visits where London food had properly cooked vegetables and lovely meat--much better than mushy peas! The bread has always been better than what I've seen in either NYC or D.C. (except in maybe one or two places.) I have to admit, however, that my favorite London meals are always in Indian restaurants. And I still love the waiters in "Rules"; it's a throwback restaurant, with decent lunch specials. The bread is great and the soup delicious.

From Talk

Out of the Express Line if you have more than 10 items, please!

@redfish I solved that problem a long time ago. I put a divider on the belt, and put my items/item on my side of the divider, making it clear to the checker that the person in front of me is holding onto their goods for dear life.

From Talk

NYC Chinatown, E. B'way between Catherine and Market?

Try East Corner Wonton, as well. That is highly rated and might be less crowded than Golden Unicorn.

From Talk

NYC Chinatown, E. B'way between Catherine and Market?

I am not the expert on this, but since no one else has jumped in, the logical place to eat is clearly a dim sum parlor. There are at least three right there on that block (there might be others.) Golden Unicorn is always really crowded, and might not be good for 25. There's another called "Nice Restaurant" and a third is Jing Fong. Call to see which of them can accommodate 25 with a pre-set menu. It would help if someone spoke Chinese for the phone calls; going in person would be the best way to set it up.

From A Hamburger Today

San Francisco: NOPA's Burger Warrants the Crowds

@POM Ouch! I hope the fracture heals quickly. I only wear clogs (even to weddings!) because my feet bothered me so much with various ailments. And good luck with the applicants....May they be well-behaved!

From Serious Eats

This Week at Serious Eats World Headquarters

Is puppy free of the Cone of Shame? His eyes look great! He still eats so politely....

From A Hamburger Today

San Francisco: NOPA's Burger Warrants the Crowds

P.S. @POM I'm dying to meet you! Teachers are like clerics--a small band of brothers, of in this case, sisters. I wish you could come to NYC Brooklyn the 25th...

From A Hamburger Today

San Francisco: NOPA's Burger Warrants the Crowds

@POM good luck with that S.F. "field trip"! I wish I could be there to try the burger, which I have never tasted. Love their roast chicken and mashed potatoes--after the olives and flatbread, of course.

See more comments by Teachertalk »

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Polls

From Slice

Teachertalk answered "No way!" to Anchovies on pizza: Way or no way?

From Slice

Teachertalk answered "No way" to Do you do 'salad' on your pizza?

From Serious Eats: New York

Teachertalk answered "I'd eat a good one, but have never had one I liked." to Do You Like Panettone?

From Slice

Teachertalk answered "Yes, I'm making/serving pizza during the holidays" to Are you puttin' some cheesin' in your season?

From Serious Eats: New York

Teachertalk answered "Yes, food I make" to Do You Give Food As Gifts?

From Serious Eats: New York

Teachertalk answered "Yes! I love ice cream no matter the season. " to Do You Eat Ice Cream In The Cold?

From Serious Eats

Teachertalk answered "Fresh Nutmeg " to What Kind of Nutmeg Do You Use?

From Slice

Teachertalk answered "Yes! " to Do you make pizza at home?

From Serious Eats: New York

Teachertalk answered "I prefer well-prepared coffee, but can do with generic stuff in a pinch." to How Picky Are You About Coffee?

From Slice

Teachertalk answered "No! Are you kidding?" to Is pizza like sex — good even if it's bad?

From Serious Eats: New York

Teachertalk answered "I've traveled upwards of an hour for food." to How Far Would You Travel For Good Food?

From Slice

Teachertalk answered "Pizza!" to Deep dish: "pizza" or "casserole"?

From Slice

Teachertalk answered "3 to 5" to How many nights a week can you get away with making pizza for supper?

From Serious Eats

Teachertalk answered "Banana Split" to What Was Your Favorite Dumpling Costume?

From Serious Eats: New York

Teachertalk answered "They're a good road map to fine dining, but don't get everything right. " to What Do You Think of the Michelin Stars?

From Slice

Teachertalk answered "No. I'm pie-curious!" to Are you a pizza purist?

From Serious Eats: New York

Teachertalk answered "Daniel Boulud" to Which Celebrity Chef Would You Most Like To Meet?

From Slice

Teachertalk answered "4 toppings!" to How many toppings do you top your pizza with?

From Slice

Teachertalk answered "Yes" to Do you blot the grease from your pizza?

From A Hamburger Today

Teachertalk answered "Yes" to Patty Melt: Is it a Burger?

From Serious Eats

Teachertalk answered "Nope" to Would You Eat the KFC Double Down Sandwich?

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Teachertalk answered "In an omelet" to How do you like your eggs?

From Slice

Teachertalk answered "Yes! Pizza needs some charring" to Do you like a 'charred' pizza, or do you consider it 'burned'?

From A Hamburger Today

Teachertalk answered "No" to Do You Like Secret Sauce on Your Burger?

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Quizzes

From Serious Eats

Teachertalk got 37% correct on Quiz: How Much Do You Know About Cranberries?

From Serious Eats

Teachertalk got 44% correct on Quiz: How Much Do You Know About Pumpkins?

From Serious Eats

Teachertalk got 66% correct on Quiz: How Much Do You Know About Apples?

From Serious Eats

Teachertalk got 25% correct on Quiz: How Much Do You Know About Soda?

From Serious Eats

Teachertalk got 40% correct on How Much Do You Know About Barbecue?

From Serious Eats

Teachertalk got 50% correct on Quiz: How Much Do You Know About Cheese?

From Serious Eats

Teachertalk got 40% correct on Quiz: How Much Do You Know About French Fries?

From Serious Eats

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From Serious Eats

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