Recent Comments

From Serious Eats

Foodisphere Erupts Over Paula Deen Diabetes Announcement

Paula Deen and Newt Gingrich need to get married. He can be hypocritical about his marriage vows and she can be hypocritical about her diet and recipes.

From Drinks

Would You Try These Extreme Coffee Creamers?

I picture these being served by white trash to "guests" on "special occasions" because they are so fancy!

"Honey, hide the meth and break out hazelnut creamer, my parole officer is here!!!"

From Serious Eats

Video: Meet 3 Different NY Farmers

If you can see the Manhattan skyline from your "farm", you are probably an unemployed hipster with a big backyard, not a farmer.

See more comments by Truff »

Recent Posts

Truff hasn't written a post yet.

Recent Favorites

Truff hasn't favorited a post yet.

Recent Polls

Truff hasn't answered any polls yet.

Recent Quizzes

From Serious Eats

Truff got 44% correct on How Much Do You Know About Condiments?

From Serious Eats

Truff got 0% correct on How Much Do You Know About Indianapolis Food Culture?

See more polls and quizzes by Truff »

Recent Comments

From Serious Eats

Foodisphere Erupts Over Paula Deen Diabetes Announcement

Paula Deen and Newt Gingrich need to get married. He can be hypocritical about his marriage vows and she can be hypocritical about her diet and recipes.

From Drinks

Would You Try These Extreme Coffee Creamers?

I picture these being served by white trash to "guests" on "special occasions" because they are so fancy!

"Honey, hide the meth and break out hazelnut creamer, my parole officer is here!!!"

From Serious Eats

Video: Meet 3 Different NY Farmers

If you can see the Manhattan skyline from your "farm", you are probably an unemployed hipster with a big backyard, not a farmer.

From Drinks

From Behind the Bar: On Cheap and Fancy Vodka

Smirnoff consistently wins blind taste competitions for vodka. It is also one of the least expensive.

I buy it in 1.5L bottles and then use lemons, mint leaves, rosemary, garlic , and oranges from my backyard for various infusions. Smirnoff infused for a couple of weeks with fresh oranges tastes better than any flavored vodka at any price. Garlic and chili pepper infused vodka is amazing for Bloody Marys.

From Drinks

Cocktail 101: Knives You Need for Making Drinks

My wife uses a 10" chef's knife, but this is the same woman who uses a boning knife to slice a bagel, so never mind...

From Recipes

Big Bud's Beer Can Chicken 


How could a man rocking frosted tips, leather wrist bands, and a too-tight silk cowboy shirt possibly be wrong about anything...

From Serious Eats

10 Spices That Should Be in Your Pantry Right Now

I read that headline as "10 spices that you need in your PANTIES right now"

From Serious Eats: New York

What's a Reasonable Automatic Gratuity?

"automatic gratuity" is an oxymoron.

If there is an automatic charge on your bill that you cannot alter, it is a FEE, not a gratuity. A gratuity by its own definition is an amount selected by the consumer and paid VOLUNTARILY to reward service staff.

NEVER accept an "automatic gratuity" unless you would have given the same amount VOLUNTARILY. When presented with the check, talk to the manager, tell him/her that the server(s) didn't not perform to your expectation and tell them what % you believe to be appropriate.

If the answer from the manager is anything other than "yes, sir/ma'am" you can bet that the manager is taking part of the "tip" for him/herself.

From Serious Eats

Poll: Do You Take Photos of Your Food Before Eating?

If you are taking flash photos ina fine dining restaurant, PLEASE STOP!

It is unacceptable. You may consider yourself a "foodie" or a "blogger" but nobody really cares. Your wife probably doesn't even read your blog. And it is no excuse to RUIN someone else's meal.

Flash photography at a dinner table is as offensive as blowing/picking your nose, passing gas, or being drunk & obnoxious.

If you are going to ruin my dinner, I expect you to pick up the tab. If you aren't picking up the check, sit down, enjoy your meal, and actually learn some writing skills so you can blog, tweet, or whichever form of masturbatory "journalism" you want to delude yourself you are doing without relying on photos.

From Serious Eats

Critic-Turned-Cook: The Coolest Things I Learned While Working in Professional Kitchens

-Bang alot of hostesses, but not YOUR restaurant's hostesses.
-Don't tell anyone you are holding, because whatever you are holding will be gone before the shift is over.
-If you believe, physical pain and/or exhaustion can be overcome by sheer force of will.
-Every cook says that he will never scream obscenities at the kitchen staff when he is running the place. That is a lie.
-Top kitchens are full of pretentious a-holes. You either are one, turning into one, or not that good.
-Try not to laugh in the face of people who think that cooking one or two nights at home or writing a food blog make them an expert.
-Go ahead and laugh in the face of people that refer to themselves as a "foodie".

From Recipes

Cakespy: Olympic Ring Cookies

The Olympic Committee intellectual property police will probably kick down your door and take those cookies out of your kid's hands...

http://goo.gl/mqHs

From Serious Eats

Street Food Profiles: Choc Star in London

Really "Choc Star" with that logo? It's not April 1st already, is it?

No thanks! That's about as appetizing as a salad from "Toss Ur Salad" with employees dressed in prison outfits...

From Serious Eats

Should the Health Department Crack Down on Raw Eggs in Cocktails?

If you aren't smart enough to know the risks of raw eggs, you should be eliminated from the gene pool anyway...

From Serious Eats

Brazil Nuts: The Forgotten Nut

Sadly, my dead racist a-hole grandfather also referred to them by the same horrible name. I still don't eat buy them today because they bring up such horrible feelings about someone that treated other people so poorly because of their race.

From Serious Eats

Cook the Book: Cooking Under Pressure

I love using my full two-piece set of deluxe human HANDS (with all ten flexible digits including two opposable thumbs!)

The number of handy attachments that snap right into those ten digits is amazing. They're a slicer, they're a dicer, they're a juicer. They can julienne, chiffonade, you name it!

And when you are done in the kitchen, they clean up quickly, and work just as well for eating!

From Serious Eats

'Willy Wonka' Characters: Where Are They Now?

I've had an Everlasting Gobstopper in my pants for Veruca Salt since I first saw the movie...

From Serious Eats

Fewer Waiters Going Penless These Days

It is how you separate the people who wait tables as a professional career and the people that wait tables as a job. The difference is noted and applied to the tip...

From Serious Eats

DIY Grocery Planner and Templates

How cute and Luddite!

Google Docs....Then when you forget the list at home, you can pull it up on your phone.

From Serious Eats

Have You Ever Experienced Pine Mouth?

It's just cheap-ass pine nuts from China. Avoid Trader Joe's pine nuts. I think TJ's already pulled them off the shelf, but their nuts were the source of alot of the complaints...

From Serious Eats

Leftovers: The Day's Stray Links

i guess the "www.pompousdouchebagchefs.com" was already taken???

From Recipes

The Crisper Whisperer: Cider-Braised Pork Tenderloin with Fennel, Carrot, and Apple Slaw

A better version of this is to start the tenderloin on the stove in a cast iron pan over high heat to brown all the sides and then into a 425 oven until the internal temp is 135. Remove and cover to rest.

Then deglaze the cast iron pan with the cider & stock mixture. When it has reduced, reserve some liquid, then toss in your slaw veggies, and mix until they are warm and covered with the reduction.

Plate the sliced tenderloin on a bed of warm slaw and pour over the reserved reduction.

Sorry, but poaching pork tenderloin almost always results in a flavorless dish. Pan searing gives you the delicious carmelized exterior while retaining the moist interior. And the reduction adds a nice sweetness along with the crunch of the warm slaw.

From Serious Eats

Pop-up Restaurant Installs In-House Lighting Studio for Food Bloggers

#1 on my list of restaurants to avoid.

This sums up everything that is wrong with a.) L.A. b.) food bloggers.

Please sit down, eat your meal, drink your wine, and converse with your dinner companions.

From Serious Eats

Did the Internet Kill 'Gourmet' Magazine?

Kimball is an ass and America's Test Kitchen just got deleted from my DVR...

From Talk

Japanese Croquettes (Koroke)

There is only one place in the U.S. to go for authentic Japanese Croquettes. That is Delica rf-1 in the Ferry Building in San Francisco.

It is the only location outside of Japan for Rockfield, the Japanese company that popularized in the croquette and has locations in every train station and department store in Japan.

See more comments by Truff »

Recent Posts

Truff hasn't written a post yet.

Recent Favorites

Truff hasn't favorited a post yet.

Polls

Truff hasn't answered any polls yet.

Quizzes

From Serious Eats

Truff got 44% correct on How Much Do You Know About Condiments?

From Serious Eats

Truff got 0% correct on How Much Do You Know About Indianapolis Food Culture?

See more quizzes by Truff »

About Truff

Website:

Location:

About:

Favorite foods:

Last bite on earth: