Serious Eats: TwoSugah's Profile

GIN!

I have been using Breuckelen Distilling's gin in all my recipes. Even been sipping on it straight. It doesn't have that typical juniper kick, much the same way Hendricks doesn't. Otherwise Beefeater is probably my go to gin. Or a nice Oude Jenever from Holland.

TwoSugah at 11:02AM on 02/01/12

From Serious Eats

Seriously Delicious Holiday Giveaway: Korin Knife

The 50 year old 8" Gustav Emil Ern chef's knife my grandfather bought when he first came to America.

TwoSugah at 10:33PM on 12/16/11

From Drinks

Cocktail 101: How to Stock a Home Bar

@monopod - Cocchi is my favorite sweet vermouth. It's sweet but is well balanced with a little bitterness. It's hard to find so then I would suggest Dolin sweet vermouth. It doesn't have the bitterness and complexity of Cocchi but it's still delicious.

TwoSugah at 11:36AM on 09/08/11

From Serious Eats

Egg in Toast: What Do You Call It?

@Ed Levine - My mom called them "Egyptian eggs" as well. I think me, you and Embackus's friend were the only one. It seems to be the least known name for them.

TwoSugah at 9:59AM on 09/08/09

From Serious Eats: New York

What Are Your Favorite Italian Markets?

Nonna would approve of Di Palo's and Alleva for her meats and cheese and Piemonte Ravioli for fresh pasta. Todaro Brother's is also a favorite of hers.

TwoSugah at 8:10PM on 06/23/09

From Serious Eats

In Season: Tomatoes

@mh330 - I totally agree with you that even the farmers market tomatoes still don't do tomatoes justice.

That's why my family grows things like tomatoes and figs in our yard. Nothing beats them right off the plant. And to be honest, I actually prefer my tomatoes still 1/3 - 1/4 green. But if you pick them off the plant like that, they are still 1,000 times more tasty then those found in the supermarket that were picked green.

TwoSugah at 9:13PM on 06/22/09

From Serious Eats